Masterchef Season 4 Episode 25 Finale

welcome to the biggest culinary rent of the year tonight the best two home cooks in America will take center stage in the hottest culinary showdown on television this is the MasterChef finale it's been a long journey in our quest to find the next MasterChef we left no stone unturned our search for America's greatest home cooks took us to all corners of this great country we then invited 100 of them to Los Angeles where they passionately prepared a signature dish all with one goal to win a coveted MasterChef apron some unfortunately had their dreams crushed sorry it's a no but the very best moved on earning the coloring opportunity of a lifetime and with the bar raised higher than ever before we challenge their skills the lamb is cold get it back thank you for nothing an endurance with some of the most difficult challenges MasterChef has ever seen you're going to be cooking I'm competitive season we underestimated the wrong person cooking shut your mouth in MasterChef history she probably should have came in here with a helmet on now there are two two home cooks head-to-head for all the glory all the riches and all that comes with winning the most coveted culinary prize in the world the title of America's next MasterChef the first time is tonight is Natasha a 26 year old stay-at-home mum from San Diego California from the start her passion for cooking came through on the plate absolutely spot-on 100% yes Natasha's competitive spirit always pushed her to be the best coming for me next target she has impressed us with her skilled culinary techniques it's delicious and it's feisty so it's a bit like you ready the winning dish tonight Natasha ready she has served up incredible food dish after dish Natasha Natasha a perfectionist in the kitchen really picked it up a notch this is quite impressive I'm not ready to go home without that title tonight can Natasha's exotic flavors and refined techniques earn her the MasterChef title stands in a Tosh's way is Luca a 31 year old restaurant manager from New York City last season he failed to make it into the MasterChef kitchen next year I think you can come back and rise above the competition and that's exactly what happened do not let this be the end let it just be the beginning because you've made it so early on Luca struggled with disaster it's kind of embarrassing but ultimately his passion and drive pulled him through the person who cooked the best dish lucha yes Luca Luca well done delivering restaurant quality dishes that blew us away it's perfect this is a great dish it's time to think like a chef we asked for a restaurant dish that was inspired by the love of your life you delivered it this is the key to open the door of my future tonight I cook to change my life well Lucas stick to institutional Italian style or trust these newfound flavors to win the MasterChef title Luca Natasha congratulations on making it to the MasterChef finale and here to cheer you on please welcome all of your past competitors one of you will be crowned America's next MasterChef Natasha what do you think your family would say about you being here I honestly think that they would be speechless should we find out exactly what they would say to you tonight yes thing please welcome your family and Luca yeah chef there's someone that you'll be incredibly excited to see my wife tell us about your wife my wife is the most amazing person that I ever met in my life your beautiful wife Kate is here tonight this is my extended family understand this isn't everybody because we have managed to fly in two more guests to cheer you on tonight's all the way from Italy please welcome as your father Fred what an incredible reunion but this is the moment where we say goodbye because it's time to begin the main event of the evening for tonight's challenge we demand perfection a perfectly composed three-course dinner one amazing appetizer one fabulous entree and the most incredible dessert after you are done cooking each course you'll serve your dishes to us in the restaurant that is where we will taste each of them and judge them on every single level Natasha and Luca you'll now both have 10 minutes in the pantry to get everything you need to cook us a three-course dinner that will change you and your family's life forever Natasha Luca your time starts now I think hands down Natasha's got it she's fierce man Natasha's got some [ __ ] in her and she knows it and she backs it up in the kitchen I really do think that Luke is gonna win seeing his journey throughout the entire competition to really see how he's developed and when I look at him now I look at him as a chef Tasha is gonna win because she's so well-rounded there's nothing a girl can't cook and she's always consistent Luke is gonna win today because not only is he a good person and he deserves it he's about a shot Natasha and Luca first up your appetizer course Natasha what is your appetizer tonight I'm gonna be doing pan-seared scallops with seaweed salad couscous and then an heirloom cauliflower puree Luca I will be cooking a pan-seared duck liver with toasted French brioche we have just one hour to make us the most stunning appetizer you've ever made your time starts this is Game seven of the World Series bottom nine inning two out bases loaded and Lucas at the plate for a grand slam we both know that this is war all of Lucas under estimating that he's ever done about me I'm about to put it all in the kitchen put it all behind me and just kick his ass in this season's final MasterChef kitchen battle Natasha and Luca are fighting it out over a three-course menu that they've created first up are their appetizers Natasha's dish features seared scallops with seaweed salad and couscous while Lucas showcases seared duck liver with brioche and peaches Lucas duck-liver is a very very courageous appetizer because as you know the technical skill involved with searing duck liver in the pan is second to 20 seconds in the pan too long it disappears but if he mails it how much will we be shocked Natasha's menu she's kicking off with a wonderful pan-seared scallops with a seaweed couscous combination my concern is does cauliflower really work with seaweed I mean she really is putting her neck on the block side I think she's out of her mind right okay young lady how you feeling gives it all inside to the appetizer so it's gonna incorporate a beautiful texture in your mouth as soon as you take that dive into that scallop and then I'm opening it with the puree okay using a little bit of apple in there a little bit of that I'm just kind of having a little bit of a crunch just kind of taking the whole plate through a drink so you're doing the seared duck liver now yes chef and that's gonna be with brioche and Asian pear chutney peaches and then you've got the duck livers my problem sweet sweet sweet these icy acidic yet it's ginger and lemon because the dish like this has to have acidity to be complex this is I think is a very balanced dish I'm worried that this dish might be too sweet five minutes to go guys come on Chrissy how's it looking brother Luca looks wonderful he's got so many amazing contrasting components on the plate yeah are you impressed with the way Natasha's work in some meticulously she made two purees and she's gonna sear some scallops what's so great about that I'm in the Thunderdome and you're not sixty seconds to go guys so like duck nabisco didn't go back together see we look like an ocean scaler painting No possession what do you think a Lucas placing frankly I think it's gonna be a little heavy Lucca I liked my presentation much better please Luca Natasha bring those stunning appetizers through to the last year freshmen thank you let's go ladies first etosha please present your dishes dish I feel very confident about it there is a lot of different bold flavors but I like to be bold and I like to be edgy and I feel as though it represents me on a plate Natasha tell us exactly what your dishes please pan-seared scallops I've got a little bit of couscous it's infused with a little bit of chopped up apple and black sesame seeds and then I've got a side of the seaweed salad and cauliflower heirloom puree Natacha this is a dish that an experienced chef would never make you took a giant leap of faith and risk that in this particular case works I don't know if you're brilliant or lucky but somehow it really comes together thank you it's delicious scallops cooked beautifully you got that beautiful crisp outside and this little sort of opaque Center just signifies they're cooked perfection my favorite part of the whole thing is the couscous which a lot of times it's kind of heavy but this is so fluffy and light it's definitely one of your prettiest dishes and one of your tastiest good job Luca please present your appetizer thank you the judges liked Natasha's dish so it puts way more pressure on me because I have such a little space for mistake look please present your appetizer the king we have our pan-seared duck liver sir with caramelized peaches toasted French brioche Asian pear chutney and finished with parsley oil it smells incredible as a fragrance almost like a perfume coming off the plates oh yeah I'm dying to talk here it's a very bold effort Luca loved the idea great first mouthful love the chutney got that nice spice to it but there needs another 90 seconds blast in the oven just to seal that deal inside and the sear and the seasoning was perfect couldn't have been any better and the chutney works really well when you taste it together it's delicious but I think it's a very rich duck liver and your entree if it's heavy at all I think that that that could become an issue this dish does a marvelous job of writing in between savory and sweet and I think quite frankly that's a triumph this is a masterpiece Bravo grazie okay Natasha and Luca you have excelled both of you amazing why don't you go back to the kitchen clear your stations and get ready for the entrees what is that they are two appetizers that are already a league above last season's I honestly didn't expect on Natasha scallops for that seaweed in the couscous to work well it was delicious I loved it and Lukas dish that kind of decadence that technique brought me to the whitest white tablecloth restaurant somewhere in Europe and truly amazing dish what we need to look at is the fact that we have two more courses coming and we have to make sure that they're cohesive and that they all make sense together Natasha Luca to win this competition tonight this will need to be the best entree you've ever made in your entire life Natasha Luca are you guys ready yes yeah your 60 minutes starts now what a great start the question now is can they come back with entrees and that good second time around that's what it's about recklessness you see yeah my entree is maybe a five-spice monkfish with infused jasmine rice and a coconut curry sauce monkfish is more of like a tougher fish looks like a poor man's lobster is what they call it it needs a lot of help I wanted to be spicy the main course have tamarind and balsamic glazed beef short ribs serving sunchokes and truffle puree for my short ribs peruse the depression cooker you can never look what's inside how are the short ribs your guess is as good as mine but really we're guessing in the finale I'm a chef well I can't look inside the pan I'm gonna open it right at 15 minutes cross your fingers for me good luck thank you Natacha how we doing good is this salsa that's gonna be going with the monkfish no it's actually gonna be infused within the rice okay they kind of add a little bit of sweetness the idea of caul fat with the monkfish where did you get that I figured it would pull the consistency kind of hold that moisture in the monkfish that's basically cow stomach lining right there are you gonna be taking that off after it cooks no I'm leaving it on I'm gonna render it off okay good luck Luke was the bacon post but wait a second he still has to open that pressure cooker I mean right now as it stands oh we could serve us a beautiful plate of mushrooms in we're now down to our last 10 minutes to cook those stunning entrees with ten minutes to go I need to open the pressure cooker I can't wait any longer now we find out if my short ribs will make me or break me three minutes siga come on all of that time she was played to Wow like incredible absolutely amazing Natasha what do you think of Lucas Scherr rib it's got a lot of brown on brown but 60 minutes short ribs braised these entree dishes certainly look restaurant quality please let's head to the restaurant hi this is a melody the judges may say it's very heavy I'm glad that making such a heavy food with Natasha they look like they're on a diet Natasha please bring us your entrees thank you thank you beautiful tell us exactly what it is a five-spice monkfish with infused jasmine rice and a coconut curry sauce first impressions the color and the sear on the monkfish is divine thank you this dish that you presented arguably the prettiest dish I've seen in four seasons of MasterChef now the cook on the monkfish is awesome protecting it in caul fat searing it evenly shows a lot of skill but the only thing that is almost too much is that amount of heat maybe a little coconut milk something to kind of sweeten and her balance it would be the only thing I would change because everything else is literally a like edible dynamite it's awesome thank you so much Wow the complexity the balance of heat the persistence of that curry on the palate it is amazing you've elevated the rustic nosov a curry into some form of elegance quite honestly you've just pulled off one of the most difficult fish to get right great job thank you Luca please present your entree thank you this is a tamarind and balsamic braised beef short ribs served with sunchoke and truffle puree SOTA chanterelle mushroom and watercress leaves and puree it looks fantastic I'm hoping it tastes as good as it looks if these aren't cooked tender enough you could be in serious trouble the only way to know if you're sure ribs are cooked perfectly is take a fork carrot if he falls apart you did a great job if it's tough gotta go back to school the only way to know if your showrooms are cooked perfectly is take a fork carrot if he falls apart you did a great job if you stop gotta go back to school that's why didn't expect it's almost like a touch of my knife just opening up incredible and here's the magic the glistening piece boom on there Manning the shore observatory it's pretty phenomenal the shoppers are brilliant slightly clumsy on the pure a litte bit too much it's refined it's delicious but it's very very heavy I don't want to finish up with a heart attack duck liver short rib dessert then I'm gonna make love to my wife so you just killed me but you sent me six for under a very happy man because that is delicious that is the kind of dish that I would have seriously as my last supper congratulations thank you [ __ ] this is a plate that's created with the sensibility of an experienced restaurant chef and if I'm finishing my entree at Lucas restaurant I haven't had dessert yet I'm already thinking about what I'm gonna make my next reservation thank you and to serve Gordon his last meal is a very unique and privileged place to be so congratulations Lucas everything here is here for a reason it's the best dish that I've ever tasted from you ever pick top baked goods you should both be incredibly proud we are seriously blown away by the standard of these dishes today please go back to the kitchen and prepare for dessert course thank you guys but thank you Wow have you topless Lucrecia ribs delicious that guy is the real deal if his dream is a restaurant in Manhattan that should be his signature entree never charged $35 for that gentle would line up for it now look at Natasha taking this fish and cooking it like I've never seen roasting it in caul fat the way it was played to be presented taking that monkfish took her the way she did glistening sliced beautifully without tearing it just goes to show how far she's coming this competition it literally is anybody ballgame yeah I'm very close to the title unfortunately next to me there is another person that is as close as I am anything can happen Natasha Luca the good news is that you both served as entrees way beyond anything we've ever had in the MasterChef finale so far the bad news is that right now this competition it's impossible to call so Natasha and Luca the pressure is really on the both of you to nail your desserts Luca what are you making tonight a basil panna cotta with tomato jam mascarpone honey cream and granulated sugar Natasha what dessert will you be making for us tonight a lime panna cotta as well as a coconut panna cotta so wait a second so you're making two Panna cottas yes in one hour yep why now adding more pressure go big or go home basically of all the desserts in the world we have come down to a panna cotta showdown 60 minutes inside the MasterChef kitchen starts now the last book of the season butts what a strange mood so it's us I think she might be taking too much of a risk I don't know if you can do two pilot cookies in one hour Lucas dessert is a basil panna cotta with a sweet tomato jam tomatoes in the dessert I mean tomatoes are a fruit but how's he gonna caramelize them and make them sweet it's really dangerous I'm making a dessert that was never seen anywhere in the world I'm putting ingredients that usually are for a salad into a dessert but if I make the tomatoes sweet it can work in a dessert I realized I forgot to strain my panna cotta this is a disaster the MasterChef finale the most important deserved of my life and I make such a stupid mistake did I just ruin my chances to win MasterChef I forgot to strain my panna cotta this is a disaster now I have to rush and remake all over again natasha has got a panna cotta is already in the fridge Lucca yes sure so you start again yes chef are you changing the dessert no no I'm doing the same I have time to is gonna set enough time to set good luck thank you Natasha you've certainly created a lot of pressure for yourself how are you feeling about the dessert as a whole do you think it's competitive now thinking again about it maybe I would have tried to do something a little bit different but I really like the flavors of both coconut and a lime together they pair well it's been a long journey your family's here your son is here right good luck Natasha thank you so much another study liquid from here there's a real chance that we may be eating cream basil soup ezel dis I just need to cross my fingers and pray that my panna cotta sets in time for me to play Lucca is extremely creative when it comes to food he takes a lot of really huge risks I know that Lucca is gonna win natasha is smart and very strategic and game plans really well but she knows how to change a plan and make decisions pulling on my panna cotta coconut is set beautifully and I go for my lime and my line panna cotta is not good so I end up just tossing it in the trash oh look at Lucas face you don't selling them no come on the Tosh let's go bring home Ringo here we go professor are you happy with your Panna cottas yes step both a coconut because the lime panna cotta out and rolled up harder so I decided not to use it Luca I think missing of your plate absolutely no chef good now it's time for the most important tasting of your lives the final course when you present a menu and then you change it half way doesn't make a lot of sense maybe she wanted to show off a little bit too much please bring out a stunning dessert thank you describe your dessert please a coconut yogurt panna cotta with a passion fruit coulis and some edible flower arrangements you're bouncing my tastebuds around like they're inside a pinball machine the passion fruit just brought the whole thing alive flowers gives that little bit of spice if I could change one thing I would have put more on the place cuz it's that delicious it's perfectly balanced like Gordon said it's awesome it's a great way to finish and most of all is it's the perfect ending to the menu that you made you should be super proud I think that the consistency of the panna cotta itself is delightful and it has that punchy brightness from the yogurt that allows it to kind of clear your palate after your white-hot monkfish but then I'm asking myself is it perhaps too simple you know should there have been one more component but that being said it was the perfect ending to your incredible story thank you great job well them etosha thank you okay Luca let's go please describe your dish this is a basil panna cotta with tomato jam mascarpone honey cream and granulated basil it looks like an appetizer it doesn't strike me as a dessert I mean treat Lucca the texture of the panna cotta is sublime but it's got a savory taste without being sweet but then the thing explodes with lusciousness excitement when you add a tomato jam theoretically it shouldn't work yet it does it's wacky it's delicious and yeah you've got me we always say we want to see you on a plate I don't think there's anything that you've put up that is more you it's out of control it's refined in its technique and it's based and rooted in classic Italian culture I love it good job thank I really like this dessert structurally though I think there are some issues I think that the jam should be a layer underneath and then the panna cotta should lay on top and maybe the mascarpone in between because I really feel that you must have each in every bite so I think this is a dish the satiates might intellect perhaps more than my palate good job look up thank you the next time we see you both will be crowning one of you America's next MasterChef please make your way back to the master kitchen thank you I mean what a way to end two fabulous dinners oh I'm so proud of everything that I've done today it has been a feat to put everything out I just really hope that at this point I've done enough to win the title this woman has an amazing level of presentation from her appetizer her entrée her dessert is that level of consistency across the board I work so hard to get them this point everything I have is in display this is not like a hobby this is my life any one of those dishes I would be proud to serve in a dozen restaurants tonight how do we even begin to separate you got a look at each dish you get a look at the progression of a three-course dinner and you got a look at the journey for the first time shall we make it a draw unbelievable for the first time shall we make it a draw we can't we can't do that well now for it's so close but one person had the slightest of edges this is the most important moment of my life this is my dream I just hope that when I wake up I have the title in my hand I'm so proud of everything that I've done today I feel like I put everything in it my heart deep inside is telling me yes I'm gonna win this would like both of you to come up here and switch places with us you've earned your place on this stage this has truly been the toughest the most difficult decision we've ever had to make in the history of this competition but as you know that can only be one winner one of you is about to receive a quarter of a million dollars the opportunity to publish your very own cookbook and get their hands on this stunning trophy and one of you will have the right to call yourself a true master chef the winner of MasterChef congratulations Lucca came here from another country because America the best place in the world this is where dreams come true and now I am America's MasterChef and to win the title front of my wife my sister my dad this is so special Natacha pull up a huge fight she's a great whoo I think the Natasha will have a beautiful future and it's not the end this is just gonna catapult me into the direction I want to be if you think you call it takes become America's next MasterChef just like Lucca then please visit MasterChef casting comm for more details seriously good luck I am America's MasterChef I'm detective Taylor

Channel: BlaqBetteh

Views: 9,511,230

Rating: 4.8513875 out of 5

Keywords: masterchef season 4 finale episode 25 1 2 3 gordon ramsay, MasterChef (TV Program)

Id: BZ0MaXmj218

Length: 41min 32sec (2492 seconds)

Published: Wed Sep 11 2013