Suvechha Sarkar
From humble home cooks to culinary contenders representing cultures from across the globe, season 16 of Fox’s ‘MasterChef: Global Gauntlet’ turns the kitchen into an international battleground. Guiding the amateur home cooks on their journey are the three judges: Joe Bastianich, Gordon Ramsay, and Tiffany Derry. Episode 17, titled ‘Finale Part 1,’ brings together the Top 3 contestants as they face the final rounds of the competition. With the title of champion and $250,000 on the line, the finalists are closer than ever to determining who emerges victorious.
Finale Begins With the Top 3 Chefs Reflecting on Their Culinary Journeys
The night of the Finale begins with the judges announcing that Jake from the Americas and Heidi and Peter from Team Africa are the finalists. They first welcome Jake, a Pharmacy Technician from Michigan. It is revealed that he grew up in a classic, strong Midwestern family and learned he was adopted at age 6. He adds that food was the only way he experienced Mexican culture growing up, and he taught himself those cuisines. Today, he is cheered on from the sidelines by his girlfriend, Emily, and his parents, Ernie and Chris. The judges then welcome Yacht Charter Broker Heidi from Florida, representing South Africa.
Heidi shares that she was born in Durban, South Africa, and she grew up on a sailboat. She continues that she began working on a superyacht at 22 and eventually became interested in cooking after observing the chefs preparing incredible dishes onboard, which helped her develop her passion for the culinary arts. She now has her children, Jasmyn and Tristan, and husband, Casper, cheering for her from the sidelines. Lastly, the judges welcome Peter, who is representing his Nigerian roots as part of the African territory. He divulges that although he worked in banking, he found his calling in the culinary world after being laid off. With his mother, Connie, and brother by his side, Peter further adds that tonight officially marks the end of his banking career.
Without further ado, Gordon reminds the chefs that after the Finale, only one of them will win the MasterChef Trophy, a $250,000 cash prize, and a full set of kitchen appliances from Thor Kitchen. When he asks Jake what the competitor’s next step will be if he wins, the cook explains that he will likely travel to Mexico to experience the culture firsthand. As the judge moves on to Heidi, she explains that her drive comes from watching her hardworking mother. Heidi further expresses that she wants to be a role model for her children. Peter then states that he wants to showcase all of his culinary skills because he wants a future in this world.
Pressure Continues to Mount as the Finalists Race to Prepare Tough Dishes
Tiffany finally announces that, for the Finale’s challenge, the competitors must prepare an appetizer, an entrée, and a dessert, each inspired by their roots and journeys throughout the show. Joe quickly reminds everyone that the dishes must be Michelin Star-worthy. Gordon then reveals that the contestants will have 60 minutes to create a stunning appetizer for each judge. Once the clock starts ticking, Heidi, Jake, and Peter rush to grab their ingredients. They quickly begin preparing their dishes, and it isn’t long before 15 minutes have already passed. At the panel, Gordon notes that today he, Tiffany, and Joe are looking for three individual menu concepts that showcase the cooks’ strengths and heritage.
When Gordon arrives at Jake’s station, the judge learns that the cook is preparing a dish inspired by his childhood. The judge quickly points out that Jake is working with too many components. The contestant eventually states that he is glad his parents and girlfriend are watching him cook today. Following that, Gordon reminds him to ensure the octopus in his dish does not get overcooked. Tiffany then approaches Heidi and learns about the dish she is preparing. The judge quickly reminds her that timing is crucial when cooking the cod, since the fish needs to be cooked perfectly. With just 30 minutes remaining on the clock, Joe arrives at Peter’s station and discovers that the chef is making a pepper soup with steamed snapper.
Joe remarks that Peter is truly pushing himself to show finesse in his work. The cook elaborates that he plans to bring his techniques and skills to the forefront. Upon tasting his soup, Joe advises him to add a little salt to the dish. At the panel, Gordon notes that Jake is making a bold move tonight since he will not be able to recover if his octopus becomes overcooked. Joe also chimes in that since Jake is making the tortilla from scratch, it needs to be perfect in size and thickness, raising multiple variables in this cook. The judges grow concerned, noting that the contestant has always had multiple ideas, but he often fails to put them on the plate because he struggles to manage his time.
The Tasting Round Uncovers the Strengths and Flaws in the Finalists’ Dishes
As the focus remains on the panel, Gordon expresses concern that Heidi may overcook her cod after noticing she has put it in the oven too early. Joe then turns his attention to Peter, remarking that the competitor is aiming to flaunt simplicity and sophistication, but it can often become tricky. The judges eventually observe that Jake is now making his tortillas and has yet to cook his octopus and shrimp within a short time. Considering the situation, Jake admits he is slightly panicking because if he cannot finish preparing all the elements of his dish, he may have to say goodbye to the trophy. In the final three minutes, the judges notice that although Peter and Heidi have already started plating their dishes, Jake is still cooking.
Fortunately, as the final few seconds tick away, the three finalists successfully finish plating their dishes. However, Jake confesses that, due to the short time, he failed to perfect his garnishes and hopes the dish’s flavors will save him. The tasting round begins with Peter’s Steamed Red Snapper with Pepper Soup Broth, Red Pepper Glaze, and Yam Dumplings. Gordon quickly remarks that it looks refined and has good textures, but it all depends on the taste. Upon tasting it, the judges quickly shower Peter with compliments, but Gordon points out that his broth is slightly salty. The judges then move on to Heidi’s Chili-Marinated Black Cod with Mango Salsa, Fennel Salad, and Peri-Peri Cream Sauce.
Upon tasting Heidi’s dish, Gordon notes that the fish is cooked beautifully, but its flavor is lost amid the other garnishes. Tiffany also points out the same thing, stating that she would’ve liked to see a little more cream sauce underneath because the vegetables are soaking up the flavor. Joe remarks that he feels the dish is like a well-dressed salad. Finally, it’s Jake’s turn for “Kraken,” a Ruby Prawn and Octopus Taco, prompting Joe to say that the chef has tapped into modern Mexican cuisine. Although Gordon, Tiffany, and Joe praise Jake for the dish’s incredible technique and taste, Tiffany emphasizes that the chef could have focused more on the tortilla, as it is a little dry.
A High-Pressure Entrée Round Pushes the Top 3 Chefs to Cook Perfect Proteins
After the Appetizer Round concludes, Gordon announces the start of the Entrée Round, for which the chefs will receive 60 minutes to prepare their dishes. The countdown on the clock begins once the judges learn what each cook will prepare for the round. The competitors waste no time selecting their ingredients and begin their preparation. Peter states that although he is happy about the feedback he received from the Appetizer Round, he has to “lock in” because the first dish wasn’t perfect. On the other hand, Heidi feels she isn’t confident after the negative feedback she received in the previous round. Hence, she decides to focus on her cooking because there is no room for error in this competition.
With just 45 minutes remaining, Tiffany arrives at Jake’s station. When she learns he is making mole, she expresses concern that doing so in such a short period is incredibly difficult. She also reminds him to ensure the texture is perfect for the dish and to ensure his duck is cooked properly. As 30 minutes pass, Joe tells Heidi that she has to be careful to get the perfect cook on her venison loin, since it can be tricky. When Gordon approaches Peter, the judge advises the chef to be careful about the protein and to taste each component. Gordon also calls Peter’s mother to taste his soup, which she finds impressive. As the last 20 minutes tick by, Tiffany tells Joe and Gordon that she is concerned for Jake because he has many components in his dish and a lot of work left.
After Joe and Tiffany discuss the timing of Heidi’s protein in the oven, Gordon remarks that he is worried about the home cook, since she tends to get flustered under pressure and is looking to redeem herself after the Appetizer Round. Joe then reveals that 51-year-old Heidi is the oldest cook ever to reach the show’s Finale. Gordon quickly adds that Peter needs to ensure his fillet is cooked perfectly to medium-rare. In the final 15 minutes, Peter takes his protein out of the oven, only to discover it is still undercooked, prompting him to put it back in. As the pressure continues to mount in the Entrée Round, the episode comes to an end. We have to tune in to the final episode to see how the three finalists tackle the Dessert Round and, ultimately, who will be crowned the next MasterChef Champion.
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