Suvechha Sarkar
The heat in season 16 of Fox’s ‘MasterChef: Global Gauntlet’ continues to rise in episode 18, titled ‘Finale Part 2.’ In the second part of the finale, the three finalists, Jake Kelley, Peter Egede, and Heidi Muston, are once again guided by the judges, Gordon Ramsay, Tiffany Derry, and Joe Bastianich. After making it through the grueling Appetizer Round, they must prove their skills in the Entrée and Dessert Rounds for one final opportunity to impress the judges. Ultimately, one finalist emerges as the next winner of the show, walking away with the MasterChef trophy and the coveted $250,000 prize.
The Entrée Round Concludes With Incredible Feedback From the Judges
The second part of the finale turns the focus on the ongoing Entrée Round with just 12 minutes remaining. As Peter, Jake, and Heidi check their respective proteins, they are all satisfied with how their proteins are cooked. Once the final seconds have passed, the contestants finish plating their dishes. However, Jake becomes concerned when he thinks his protein may be leaning more towards medium than medium-rare. The tasting begins with Heidi’s Venison Tenderloin with Madagascar green peppercorn sauce, stuffed zucchini blossom, and parsnip purée. At a glance, Gordon notes that the dish looks exceptional. The judges then offer her compliments after tasting the dish, with Gordon adding that it’s Heidi’s best course in the competition so far.
Joe further states that Heidi’s dish feels like it belongs in a Michelin-starred bistro in Paris, France. Next up is Jake’s “Holy Mole,” or Pan-roasted Duck Breast with mole poblano, Mexican red rice, truffles, and cilantro-lime sauce. Although Gordon initially expresses concern about the duck’s cooking, the judge finds it perfectly medium-rare when he cuts into it. However, he points out that the truffle doesn’t belong in the dish; instead, the sauce is the component that enhances the dish’s flavor. Tiffany states that although she likes the dish, the rice needed another 10 minutes of cooking because it feels chewy. However, Joe remarks that he disagrees with Tiffany because he feels the rice is delicious and rich.
Lastly, it is Peter’s turn to present his Suya-Spiced Beef Filet with tamarind sauce, plantain purée, plantain chips, and scotch bonnet relish. It does not take long for Gordon to praise the perfectly cooked protein, and he also declares that it is Peter’s best course of the night so far. Similarly, Tiffany and Joe praise the contestant for the perfect execution of his dish. Following that, the judges excuse themselves to discuss the competitors’ preparations. Gordon notes that Heidi has truly made a comeback with her entrée after her mishap in the Appetizer Round. As they move on to Jake, Tiffany points out that the truffle in his dish wasn’t needed, and the rice was undercooked, but Joe quickly disagrees with her second observation.
Dessert Round Begins With the Finalists Drawing Inspiration From Their Roots
The judges eventually agree that Peter has truly tapped into his Nigerian roots, and each finalist now has a chance to become the winner. Without further ado, Gordon finally announces that it is time for the Dessert Round. Joe quickly adds that they will have 1 hour to finish making their desserts and asks the competitors what they plan to make. After Peter, Jake, and Heidi reveal their plans, the time on the clock finally begins ticking. Without wasting a second, they rush to gather their ingredients, then return to their respective stations and begin preparing their dishes. While observing the competitors, Joe remarks that Jake’s dish may have too many components to be completed within just 60 minutes.
Joe is also interested in seeing Heidi bake since she has previously avoided baking in the competition. With just 45 minutes remaining, Gordon approaches Heidi, who explains that she wants to showcase her love for South Africa on the plate by using all the colors of the country’s flag. Furthermore, she reassures the judge that she will measure her ingredients accurately. Shortly after, Tiffany arrives at Peter’s station and learns he plans to make a dessert that resembles a coconut. He reveals that his mother had many coconut trees in the yard, and he wants to uphold that memory through his dish. At the panel, Gordon observes Peter scooping out the center of his mousse, pouring in the hibiscus gel, and then placing it in the freezer to set.
However, Gordon expresses his concern, noting that whenever Peter made desserts in the competition, he ended up at the bottom. The judge hopes that this time around, it will be a redemption for the contestant. Following that, Joe approaches Jake to learn more about his dish, prompting the judge to note that the chef is trying to showcase modern Mexican elements through it. When Joe asks Jake if he has enough time to complete each component of his dish, the latter elaborates on the timing he needs for each. In the final 20 minutes, Gordon points out that Heidi is dealing with multiple components and becomes worried about the complexity of her dessert’s techniques.
Peter Scrambles to Save His Dessert as the Time Gradually Runs Out
At the panel, Joe remarks that Jake’s dessert is the most difficult to make, given the sheer number of its components. However, the judge expresses his concern, wondering if the chef will be able to complete everything on time. Tiffany promptly reminds Joe that Jake had earned his apron by presenting them with a delicious dessert that balanced sweetness and savoriness. When Gordon turns his attention to Peter, the judge points out that the contestant needs to sandwich his mousses together.
In the meantime, while trying to bring the mousses out of the mold, Peter realizes that they have begun to break. It prompts him to put the components back in the freezer. With every passing second, Peter grows tense because if he fails to form a coconut shell, he may have to go home empty-handed. As he continues pacing in front of the freezer to let the mousses set properly, the judges grow increasingly worried about whether the chef will be able to complete the dessert in time. It turns out that Peter cannot move forward unless his mousses are fully set.
Upon turning their focus to Jake, Joe observes that if one of the chef’s components isn’t cooled enough, it can come out as a liquid when the dessert is cut open. With just 5 minutes remaining, the judges notice that Peter is still waiting in front of the freezer. Gordon quickly makes his way to Peter and informs him that he can still prepare half a coconut to get something on the plate. The contestant quickly takes his mousses out of the freezer and brings them to his station to complete the final touches. Fortunately, as the countdown comes to an end, the finalists successfully complete plating their preparations.
The Thrilling Dessert Round Sets the Path For Jake to Become the Winner
The tasting for the Dessert Round commences with Peter’s Spice Coconut Mousse with hibiscus gel, chocolate husk, and passionfruit gel. Tiffany quickly acknowledges the tension that he had faced around the end of the round and commends his perseverance. She reassures him that it is commendable that he never gave up, and it isn’t really over until the judges have tasted it. As soon as they taste the dessert, all three judges are impressed by its delicious flavor. They next move on to Heidi’s Mirror Glazed Marula Liqueur Mousse with brownie crumble, raspberry coulis, and pistachio dust. At a glance, Gordon remarks that the dessert looks elegant and sophisticated, especially given how difficult the mirror glaze is to make.
Tiffany elaborates that although Heidi’s dessert may seem heavy, it feels incredibly light. Joe further adds that she has truly demonstrated professional pastry techniques in the dish. Lastly, it’s Jake’s Sweet Corn Profiterole with blueberry coulis, roasted-corn white chocolate ganache, chanterelle ice cream, and freeze-dried corn soil. Upon tasting the dish, Gordon says that it is the best profiterole he has ever tasted in the competition. Although Tiffany loves the preparation, she wishes the ice cream had a little more salt. Joe quickly adds that he truly loves the idea of the dessert. Eventually, the judges step away momentarily to discuss the entire course that the contestants have prepared in the Finale.
After an intense deliberation, Gordon announces that Jake is the winner of ‘MasterChef: Global Gauntlet.’ After the initial celebration, the winner acknowledges that this is the biggest achievement of his life. He goes on to express his gratitude to his parents for the way they have raised him and encouraged him to work for a better future. Jake reveals that this gives him the confidence to look forward to transforming his passion into his career. This win makes Peter and Heidi the runners-up in the competition. Both of them also admit that Jake truly deserves to become the champion because of his exceptional creativity.
Read More: MasterChef Season 16 Episode 17 Recap: Finale Part 1
