MasterChef (US) Season 14 Episode 1
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00:00It's time for MasterChef.
00:05There's nothing more timeless than cooking.
00:08Everyone's done it.
00:10Your parents, your grandparents, even your kids.
00:12But one thing's for sure,
00:14how people cook across generations is very different.
00:18Which begs the age-old question,
00:21which generation has the best cooks?
00:24Is it the baby boomers who have history on their side
00:27and are known for cooking traditional cuisine
00:30and old-world family recipes?
00:33Or is it the resourceful Gen X,
00:35the latchkey kids who grew up in the 70s and 80s,
00:39who were raised on moral food courts and music videos?
00:43Totally awesome, dude.
00:45Or is it the passionate, media-savvy millennials?
00:48These guys grew up on the World Wide Web,
00:51blogging their inner thoughts and creating hot food trends.
00:54No avocado toast is complete without sriracha.
00:58Oh, yes.
01:00Or is it the boundary-pushing, adventurous Gen Z,
01:03who do everything on their phone?
01:05One more taste, and our pasta is perfect al dente.
01:08So which generation has the best cooks?
01:11We're about to find out.
01:13This season on MasterChef, it's a battle of the ages.
01:17This is MasterChef Generations,
01:20as four generations compete...
01:22Go, boomers!
01:24Let's go, Gen X!
01:26The millennials have arrived!
01:28Gen Z is here to win.
01:31..to prove which one has the best home cooks.
01:34We're in better shape compared to those boomers back there.
01:36I love these young kids, but I'm going to kick their butt.
01:38I'm a millennial, I'm not worried about a thing.
01:40You don't have your phones, you don't know what time it is.
01:42It's generational warfare like never before.
01:45Who are you taking out?
01:47Gen Z.
01:48I've got to target the strongest competition right now.
01:50Challenge accepted.
01:51I really wanted to sow seeds of chaos with the baby boomers.
01:54Wow.
01:55She'll regret messing with us like that.
01:56Where there's smoke, there's fire, right?
02:00In our most explosive season yet...
02:02And flambe, let it burn.
02:04Sweet!
02:06Go, go, go, go, go, go, go!
02:07You're killing me, man!
02:09What'd you say?
02:10Sorry, I can't hear you.
02:11What?
02:12For f***'s sake!
02:13Oi!
02:14Shut up!
02:15Shut up!
02:16Too much, too much.
02:17But in order to succeed this season...
02:21Welcome to Los Angeles Football Club.
02:23Players are arriving.
02:24He's not quite ready.
02:25Get on the f***ing stove and cook then!
02:27Let's go!
02:28They'll have to prove that age is just a number.
02:31Did you see blowtorching steaks on TikTok?
02:33I did.
02:34Please don't do that again.
02:35It's the infamous restaurant takeover.
02:37Change your batteries and your hearing aids!
02:39Because I'm f***ing sending that.
02:41I need help.
02:42Maybe you're too old.
02:43It's raw!
02:45You are going to derail us.
02:47That is disgusting.
02:48That is inedible.
02:49That was embarrassing.
02:50That's one of the worst dishes I ever tasted.
02:52I think something went wrong along the way.
02:54Tastes like spicy baby food.
02:56I'm going home.
02:57Oof, this is painful.
02:59But those with the fighting spirit...
03:01I think it's absolute bulls***.
03:02I'm a little pissed, actually.
03:03I'm definitely not ready to go home.
03:05We asked for Michelin star standard.
03:07You've gone above and beyond.
03:09Will rise.
03:10Honestly, next level.
03:13This dish is amazing.
03:14Talk about a showstopper.
03:16Only one home cook can claim the title.
03:18It's the best dish of your generation.
03:20The trophy.
03:21Soul Boomer.
03:22That's who I am.
03:23And a quarter of a million dollars.
03:25It's a joy to taste.
03:26Thank you, chef.
03:27Your evolution is truly remarkable.
03:29This is MasterChef Generations.
03:32An old dog can learn new tricks.
03:34Living proof.
03:51Oh my god!
03:57Let's go!
03:58Season 14!
03:59Finally here.
04:00Look at this.
04:01Look at this.
04:02Come on.
04:03Let's go!
04:05Wow!
04:06We're here!
04:07Oh my god!
04:08Look at that Generation!
04:10Baby Boomers, Jet Ex.
04:13This is amazing.
04:14I can't believe I'm here.
04:15Oh my god.
04:17Gen Z is probably the most creative out of all the generation.
04:20You know, we grew up with social media.
04:22We're not actually using cookbooks like the Boomers.
04:24Anybody want a mint?
04:25Yes.
04:26Would you like a mint?
04:27I'm a Boomer, but that is not going to hold me back.
04:30I'm ready to come out hooting and hollering with that apron.
04:34Millennials, baby!
04:36Millennials all day.
04:37We gotta fight.
04:38We got this, y'all.
04:39Can we start cooking yet?
04:41Oh my god.
04:42Is this happening?
04:43Is this real?
04:44Oh my god.
04:55There we go.
04:56Yeah!
04:58Wow.
04:59Season 14.
05:09Welcome to the most famous kitchen anywhere in the world.
05:14The MasterChef kitchen.
05:18You are the luckiest individuals from thousands of applicants
05:22who made it to the auditions tonight.
05:27Let's go!
05:29MasterChef has always been about finding outstanding amateur cooks.
05:34But honestly, what we've learned most after all these years
05:37is that no matter how old or young you are,
05:40you can still become America's next MasterChef.
05:47This is MasterChef Generations.
05:52All right, my friend, let's go.
05:54The big question is, which generation is gonna win it all?
05:57Millennials!
06:00Millennials! Millennials!
06:02Will it be the kings and queens of flavor
06:05who are incredibly wise
06:07and have learned how to cook from world-old recipes?
06:10The Baby Boomers.
06:14Baby Boomers!
06:15Maybe it's the resourceful and incredibly independent Generation X.
06:25Will it be the open-minded, savvy, sophisticated Millennials?
06:34Or will it be the ambitious and most of my followers from TikTok?
06:39Gen Z, ladies and gentlemen.
06:45Now, whoever rises to the top will win the title,
06:49the beautiful MasterChef trophy.
06:53Yeah, baby!
06:54And a quarter of a million dollars.
07:01Now, all of you, it's time to show us
07:04that you deserve a legendary MasterChef apron.
07:15In the auditions, as always, you have to make us your signature dish.
07:19And we will be judging you on flavor, technique, and, of course, plating.
07:24Right, it's time to answer the question I know you'll have.
07:29The generation cooking tonight is the...
07:35Millennials!
07:40Millennials!
07:44You Millennials were born between the early 80s and the mid-90s.
07:49And you grew up during the peak of food television.
07:53You may have picked up a few techniques from this very show.
07:58Now, if you want a spot in this MasterChef kitchen,
08:01you need three yeses from the judges to get an apron.
08:05And tonight, we're bringing in a very special fourth guest judge
08:10from your generation.
08:13Oh, my God!
08:16She's been on the Forbes 30 Under 30 list
08:20and also the best-selling author of three amazing cookbooks.
08:24Please welcome Priya Krishna, ladies and gentlemen.
08:34Oh, my God, I've got goosebumps!
08:36So good to see you.
08:38Hi, hi, hi!
08:39Come on in.
08:42You OK?
08:43These are happy tears, Gordon.
08:45Oh, happy tears, OK, great.
08:47Right, welcome to the MasterChef kitchen.
08:49Thank you, it's my first time. I'm thrilled to be here.
08:52Long-time listener, first-time caller.
08:54Amazing.
08:55Congratulations on an amazing career,
08:58not just as a prolific cook, but food writer as well.
09:01Heavily featured across the New York Times, Bon Appetit.
09:04Published three incredible cookbooks.
09:06Born in the early 90s, right?
09:08Peak millennial.
09:09A solid millennial, right?
09:12What is the most exciting thing about millennials,
09:15from a food perspective?
09:17I think we're not afraid to innovate.
09:19We're not afraid to throw the rulebook out.
09:21We're moving food in a new, exciting direction.
09:24I am so biased towards our generation.
09:26That's great. Can you tell?
09:32Right, listen carefully.
09:33Tonight you have 45 minutes to cook us your signature dish.
09:37We'll see you in the restaurant.
09:41Oh, I think...
09:44I feel good.
09:51Very exciting, guys.
09:52Here we go.
09:53Priya, it's such an honor to have you here.
09:56It is amazing to be here.
09:58I've been watching this show since high school.
10:01You're making us feel old.
10:05I think it's one of the most exciting seasons
10:07because of the theme that these generations are going to create.
10:09We're going to go through 70 years
10:11and four generations of American food culture
10:14in this season of MasterChef.
10:16This is going to be good.
10:17So what are we looking for and what is the standard?
10:19For me, the bar is very high for millennials.
10:21We can expect ample use of gadgets like air fryers
10:25and we really are a generation of bold, brilliant colors.
10:29My goodness me, we're going to see some magic.
10:31Millennial magic.
10:33Let's go, let's go, guys.
10:35It's a party in here.
10:38Yeah!
10:41My name is Jeet.
10:42I am 32 years old from Portland, Oregon.
10:44I grew up in New Delhi with a lot of North Indian flavors.
10:48But after moving here, I met my husband who grew up in Kuwait.
10:52So he's got a lot of Middle Eastern food that he's grown up with
10:55and all those different cultures and cuisines and flavors
10:58is what I'm trying to put together on a plate.
11:01Rocking and rolling.
11:02I'm excited to be here today.
11:04I am a huge MasterChef fan.
11:06At home, it's kind of like we play MasterChef every day
11:09and he's Gordon.
11:10So pretty.
11:12Come on, come on.
11:14You got it.
11:15All right, I'm ready.
11:16Can we please get out there already?
11:17Let's go.
11:18Okay.
11:23Right.
11:25The energy is incredible.
11:26Oh my God, amazing.
11:29Good evening.
11:30How are you?
11:31I'm good, how are you?
11:32First name?
11:33My first name is Jeet.
11:34Jeet, welcome.
11:36Now, tell us the dish.
11:37What are you doing?
11:38I'm making some crispy rice paper dumplings
11:40and I'm going to fill them with carrot halwa
11:43and sweetened, thickened condensed milk right there,
11:47which is kind of like a rubbery.
11:48This is a traditional dish, right?
11:49Normally served around the holidays, right?
11:51Absolutely.
11:52It's a very common Indian dessert, especially in the north.
11:55I feel like gajar ka halwa can often be too sweet.
11:58Absolutely.
11:59And I think that's where the balance comes in
12:01from the creaminess of the rubbery.
12:03What's the millennial twist on this thing?
12:04So, instead of serving it traditionally,
12:06I'm turning them into little bite-sized dumplings.
12:10Secondly, I'm going to air fry them.
12:12Is that a millennial thing now?
12:14That's the most millennial thing ever, isn't it?
12:16There we go, there we go.
12:17I love it.
12:18Just under 20 minutes to go, right?
12:20Thank you, chef.
12:21Thank you, thank you.
12:25Interesting.
12:27What do you think, guys?
12:28It looks pretty good.
12:29Carrots look good.
12:30Beautiful.
12:31So, with my dish, one of the main things
12:33that I know I have to nail
12:35is making sure that the flavors are not overly sweet.
12:38Six, five, four, three, two, one.
12:45Yes!
12:51What I want the judges to see is the melting pot, that is ghee.
13:01Welcome.
13:02Hello, everyone.
13:06Today I've made crispy rice paper dumplings
13:09that are stuffed with carrot halwa and rubbery,
13:13which is a sweetened, thickened, condensed milk.
13:16All righty, shall we?
13:18Vamanos.
13:20So, Jeet, as you know, I'm a big lover of Indian cuisine,
13:24and visually it looks beautiful.
13:26Thank you, chef.
13:27And it just loses confidence.
13:29And let's hope it's as delicious as it is interesting to look at.
13:34All right.
13:35How long are we doing the air fry for?
13:37About five minutes.
13:38So, air is the new oil.
13:47OK, Jeet, so in order for you to get one of those coveted aprons,
13:50you're going to need three yeses from us judges.
13:52Chef Gordon?
13:54I'm...
13:56Delicious.
13:57Really delicious. It's a treat.
13:59And it's not as sweet as you thought it was going to be.
14:01So it's a celebration, and I think more than anything I taste the sentiment,
14:05but then the confidence of crossing over and turning it into a dumpling.
14:08For me, yeah, 100% yes.
14:11It takes guts to cook a dish like this,
14:14with a step in India and a step in the rest of the world.
14:18I wish the dumpling wrapper were a little bit less gummy,
14:21but great start.
14:22This is awesome. It's a yes.
14:25All right, Jeet, so that's two yeses.
14:28You need one more in order to get your hands on that apron.
14:31Yes, Chef.
14:32Now, for me...
14:35..it's very hard to overlook the gumminess of that wrapper.
14:37I'm sorry.
14:38It detracts from the interesting elements that you stuffed it with.
14:42So, for me, it's a no. I'm sorry.
14:45That's two yeses and one no.
14:48The fate lies in Joe's hands.
14:50Joe, please.
14:52Like, I don't even know what to say.
15:08That's two yeses and one no.
15:10The fate lies in Joe's hands.
15:12Joe, please.
15:15Like, I don't even know what to say.
15:19So, I'm only going to say one thing.
15:24Yes.
15:26It's delicious. Come here.
15:28Oh, my God.
15:29Put this on. It was great.
15:32Never tasted anything like it. Amazing.
15:34Delicious.
15:35Quintessential millennial.
15:36Quintessential millennial. Wow.
15:38Thank you, guys.
15:39In true millennial style, should we do a selfie?
15:41Absolutely.
15:42Oh, selfie.
15:43Yes, please.
15:44All right.
15:45Do you have long arms?
15:46Come on, get in, get in, get in.
15:47I said yes.
15:49Well done.
15:57I got an apron.
16:01I'm just, like, smiling so much my cheeks hurt.
16:10High standard this year, guys. Good stuff.
16:12One apron given away, four remaining.
16:15A great start.
16:18Kitchen witch is in the house.
16:20Drop the cauldron.
16:21Are you cooking any children in that pot?
16:23No, I'm not cooking children in the pot.
16:25I'm a vegan. I don't cook living things.
16:28So, I'm a kitchen witch.
16:29And basically, what that means is,
16:31just like I mix my herbs and spices,
16:33and I put my energy into my spell work,
16:35I do the same thing in the kitchen.
16:36I put, you know, my positive, like, happy energy into it,
16:38and that's what makes it taste so good.
16:40It's magic.
16:43Let's go, Lexi.
16:48Hi.
16:49How are you? Welcome.
16:51I'm Lexi.
16:52Lexi, nice to meet you.
16:54I'm the kitchen witch.
16:55You're a kitchen witch.
16:56So, you put magic in the food?
16:58Of course.
16:59What is that?
17:00This is vegan chicken roulade.
17:01It's a soy base, and I'm using it kind of like a ground meat.
17:04Do you eat vegan normally? Is that your deal?
17:06Yes.
17:07So, I'm showing people that it's not just rabbit food and salads,
17:09and you can be creative.
17:10Is this mom?
17:12Grandma and mom, I guess you could call it.
17:13I love it.
17:14We'll let you cast your last spells and finish up here.
17:16Good luck.
17:17Thank you, guys. Thank you.
17:18The oven's too hot.
17:19Watch the lashes. Watch the lashes.
17:21This is my passion.
17:22This is what I love to do.
17:23I just need to nail this and make sure that it just tastes good.
17:27Make them real pretty. Look at that.
17:29Beautiful.
17:30Three, two, one.
17:36I did not come here to not get an apron.
17:39I didn't bring grandma on her first flight ever, okay, to not get an apron.
17:44Okay, so, before we start.
17:49What in the?
17:50Was that a candle?
17:52No, this is sage.
17:53We need to cleanse the energy.
17:54Cleanse the what?
17:55The thing about our generation, we're into witch stuff.
17:57Come on, guys.
17:59Madame, this is a competition.
18:02Halloween is long gone.
18:06Please give us your name and what you've created on that beautiful dish.
18:09I'm Lexi.
18:10I made a spinach and artichoke vegan chicken roulade.
18:13The anticipation is killing me.
18:15Let's eat.
18:16Take a look.
18:18Wow.
18:19Right visuals.
18:20Listen, it's hard to say that looks like a roulade.
18:24It's looking like it's going to be a little dry and chalky, but the vegetables look good.
18:28So, let's see.
18:29I'm keeping an open mind.
18:30Shall we?
18:32Right, what's in the middle here?
18:33Spinach and artichoke and vegan cream cheese.
18:41Ooh.
18:45All right.
18:46So, you're going to need three yeses in order to garner an apron.
18:49We're going to start with Chef Gordon.
18:51Oh, dear.
18:52I'm desperate for you to maybe cast a spell on my palate to help it taste better.
19:00It tastes strange and the sponge texture like no other.
19:03I love your spirit and the energy, but I'm not in love with your food.
19:06Lexi, I'm sorry.
19:07That's a no from me.
19:10Look, I like you, but for me, it just kind of misses the mark.
19:14It's not cooked properly.
19:16For me, unfortunately, it's a no.
19:18Okay.
19:20So, sadly, that's two noes.
19:22Sorry.
19:23Good luck to you.
19:24Thank you so much.
19:28Come on, Lexi.
19:29Oh, Lexi.
19:30All right.
19:31It's okay, baby.
19:32It's all right.
19:34I love you, baby.
19:36They weren't ready for the witch.
19:37They weren't.
19:38They're not ready for the kitchen witch.
19:39No, they're not ready.
19:40I'll give them another season to think about it.
19:41Let it brew.
19:43That one was, like, tough to swallow.
19:45That's one of the worst dishes I ever tasted.
19:48Yeah.
20:06My name is K' fé, I'm from Washington, D.C., reppin' the capital.
20:10I'm an attorney by day.
20:12And I'm gonna make Gordon food that he cannot object to.
20:14I object to I pride myself on being a smart sharp attorney, but food feeds my soul
20:20While the law feeds my mind
20:38Welcome welcome welcome now first name away from and who you with Kamei. I'm from Washington DC
20:43This is my father Jean and this is my wife Emily. Welcome Emily. Welcome dad are
20:49Recently married after 11 years together a month ago, and we postponed our honeymoon to be on MasterChef
20:55I'll hold on a minute you postpone the honeymoon
20:59That's a huge sacrifice a small sacrifice
21:01We'll celebrate when I win love that it says about the dish
21:04What is this so we have a Haitian inspired snapper filet a pickled cabbage called picles
21:08This is usually stewed in a tomato sauce for quite some time. I'm doing a little bit of a deconstructed version, and it's gonna be
21:16Delicious you're gonna. Love it. It's a sort of millennial twist on a millennial twist exactly
21:20What do you think to find Haitian food love spice?
21:24Excitement love that. Thank you so much make sure that fish is cooked all the way through yes
21:31Thank you
21:34I
21:37Was it looking it looks good. It looks good. I've put my job on hold
21:42I put my honeymoon on hold because this opportunity means everything to me. We're gonna get it. We're gonna get it
21:49I
21:58Getting an apron would absolutely change my life
22:01It would confirm that I'm more than just a great attorney. I'm also an incredible cook
22:09My name is Kamei
22:10I am an attorney for the federal government and what we have here is a Haitian inspired snapper filet with a jasmine rice and peas a
22:18Spicy tomato sauce and a side of pickled cabbage that we call peak lease sounds delicious
22:24Madam may we approach the bench, please?
22:29Right
22:32Visually it looks simple however. I'm just glad you've cooked that fish beautifully because it's glistening from here
22:38Yeah, Thank You chef and so how long was fish cook for?
22:4213 to 14 minutes it was pan-seared and then I popped it in the oven to make sure the thick center was cooked
22:52Hold on please I'm gonna start with you look
22:55I think this is a beautiful exercise in how to use herbs and citrus and spice that is so delicious
23:01So good. I mean, I love that kind of heat and it's just so loaded with flavor
23:06It's a definite yes for me
23:09For me, I really loved every component of this dish. I thought the fish was beautifully cooked
23:14I loved the sauce and the depth of flavor. It's a yes for me. Thank you so much to yes
23:19It's one more yourself an apron Joe
23:22Listen, um, my problem with this dish is there is a consistent mistake through every component of it, which is lack of salinity
23:30Salt is an amplifier for food
23:34So, I'm sorry for me to know thank you for the feedback
23:39So two yeses one no, listen, I'm gonna be honest, okay
23:44The fish looked like it was gonna get all elevated and then you sort of dumped it on a huge plate of rice. Oh
23:51It's a tough one
24:09You
24:14I'm repping the millennial generation. I have an apron. I'm saying the bar high
24:20Now I'm going for the top I'm gonna be the master chef that's right
24:24I just can't let the salt thing go but she seems like someone who takes feedback totally two aprons gone and three left to give
24:38You
24:45My name is Tori and I'm really proud to be a millennial, you know, God love Gen Z
24:50But I think sometimes they have a hard time listening to people and I think we know the balance
24:55So I'm happy to be a millennial
24:57I am making deep-fried salmon croquettes, and I think this is probably the most millennial dish you can make
25:04Do we hear that?
25:06There we go, that's what I like to hear sizzle sizzle
25:11That looks so beautiful Tori
25:26Hello, I so good to see you so good to see you my goodness, I'm Tori
25:32I'm a high school English teacher and I made deep-fried salmon croquettes with a purple sweet potato puree white croquettes
25:39Being a millennial you grow up in the kitchen you watch your mother you watch your grandmother
25:43However, you're eager to try new things YouTube at your fingertips. You just become a little bit more adventurous, right?
25:49Shall we? Yeah, let's do it Wow visually
25:52It looks quirky a little touch of Picasso going on with the purees
25:56I have to say this doesn't feel super millennial to me
26:00The swoosh seems very 90s, but I feel like the creativity is all millennial. So thank you. Let's see how they taste
26:11You know Tori it tasted as quirky as it looks when you have something like this
26:16Which is in essence kind of a finger food this sweet potato puree and has no place being on the plate
26:21I just kind of seems off and disjointed. I'm sorry for me. It's gonna be a no. Okay. I
26:26Like the flashness of your presentation, thank you, but the croquettes are very dense
26:33It's just like flake salmon rolled in sweet cornmeal. Okay, so
26:40I'm sorry for me. It's a no
26:43That's two no's unfortunately
26:45Oh
26:53What a shame, yeah, it's not pedestrian but it is basically this might even be from someone from our generation
27:00This is like late 80s
27:03Yeah, we're stepping it up here. I mean and that's not enough
27:16I
27:18Already know
27:20My name is C. I'm 30 years old from the Bay Area, California, and I'm a biotech manager
27:24I'm doing a Vietnamese crepe called bun sale. I was actually born in Vietnam. I'm a Vietnamese immigrant
27:30I came here when I was three growing up. We were really poor
27:34All we had was food loved and enjoying what we have even though we didn't have much with my food
27:40What I want to do is I want to make it an experience a memory and that's what I'm gonna bring you back to Vietnam
27:45I'm shaking so hard
27:47It's okay
27:49In elementary school, my mom would give me, you know
27:52It's up aware full of rice and chicken and fish sauce on the side
27:57And I would open that bad boy in a cafeteria and everybody ran away. Let's go you can do it
28:02As a kid I was ashamed but now I want everybody in the world to taste how amazing Vietnamese food is
28:11Hi chefs. Welcome. Sorry. I'm a little nervous. You're good
28:17Hi, my name is C. This is a Vietnamese crepe called bun sale with marinated pork shrimp on the side is fish sauce
28:24We had a great time. I'm gonna try it
28:26This is a Vietnamese crepe called bun sale with marinated pork shrimp on the side is fish sauce
28:32We had a grip with fresh herbs and veggies
28:35Sounds delicious. Tell us a little bit about yourself
28:37I'm a refugee an immigrant and my dad brought over, you know, eight people with $20 in his pocket
28:44He is the strongest man in the world. My father passed away in 2014
28:48This is a hit one of his favorite dishes that my mom used to make
28:52So this reminds me of him
28:55Wow
28:56Your passion is so apparent and it really just like seeps through you
29:02Sure. Yeah, take a look
29:06Oh
29:07Presentation wise. Yeah, it looks good. But the secret this is the crispiness the texture as you well know
29:13How do you want us to eat it?
29:15Traditionally is eating with a lettuce wrap and you can cut up a piece get some pickles. Please dip and take a bite
29:20I'm gonna dip
29:22It's like a little Vietnamese taco I
29:28Love Vietnamese food and the herbs the freshness I could eat this every day. It was a beautiful homage to your dad
29:35It's it's a yes
29:38Let me tell you the magic of this is the crepe for me
29:41The level of difficulty to get that fluffy and then still be able to have the integrity hold all the ingredients
29:47So for me, it's a yes
29:50Okay, see that's two yeses you need three
29:53Deans on the apron. Um, Joe, please. How was that?
29:58This is a little difficult for me. I
30:01Love the story as a human being. I want to say yes as
30:06A judge of MasterChef. There's technically some things wrong with the dish. The shrimp are not seasoned at all
30:11There's a strange bitterness in the crust of the crepe
30:14So I'm gonna say no and I'm gonna put you in the hands of my colleague Gordon
30:19I
30:22Been to Vietnam multiple occasions
30:25The cooling agents are there with a mint. It's certainly got the sour and the sweet but it's missing the heat
30:32I
30:48Think this has been one of our most competitive seasons
30:55But I know deep down inside that your father would be very proud
31:01I'm getting emotional right now
31:16Well, this means the world to me this is crazy
31:21So all the immigrant kids don't give up keep kicking down those doors
31:27Vietnamese food is where it's at y'all. Let's go
31:31You know what Gordon? I'm glad you said yes. Yeah, we've only got two aprons left. We need to be incredibly selective. Okay
31:48Beautiful purple potatoes
31:50I am making a pan seared duck with purple potato puree red wine sauce
31:55I'm originally from Ukraine and growing up. I eat a lot of these ingredients
32:01Did not really taste good. So this dish really represents taking simple bland ingredients and turning into something delicious
32:11There you go, gorgeous, I am a text director I'm very successful but it's not what I really want to do
32:20That's looking good. Make sure it gets cooked through
32:22I want to prove to my daughters that they have to go and pursue their dreams as I really believe in them
32:27I just want to be an inspiration
32:31You got this
32:48I was just focusing on my career and raising my children and so pursuing my dream was not really something I could do
32:56This is really the first time I'm doing something for myself and just really going after what I want
33:00Welcome. Hi. Thank you. Hello
33:04My name is Anna and I'm a text director today
33:07I made a pan seared duck breast with purple potato puree pickled beets Brussels sprouts and red wine butter sauce
33:15All right, let's do it
33:18Table side service, I love it. That's very millennial
33:25This looks like something I would be served in a very high-end restaurant a lot of really beautiful pops of color
33:31Thank you so much a lot of complex techniques. Maybe it's too much, but I hope it tastes as good as it looks
33:47That's hard to get right in 45 minutes
33:50But tonight you've absolutely nailed it it tastes as good as it looks
33:54There's so many exciting colors and flavors, but don't flood the plate with so much sauce
33:58However, it is an absolute resounding. Yes for me. Thank you. Well done. I agree with chef Gordon
34:04It's kind of inundated with the sauce, but that's a small note at the end of the day
34:08You did a lot of techniques really well and for me, it is an absolute. Yes
34:15That's two yeses you need three I do need three
34:19This is a dish you could see in a restaurant any restaurant that I own the duck is cooked perfectly
34:25Disagree, I think it's the right amount of sauce. I think there are three certainties in life
34:30death
34:32taxes
34:36And you getting an apron right now
34:38That's a yes for me as well
34:41Thank you so much. You should know it is a resounding. Yes for me flying colors. Thank you so much
34:50I
35:00Super stoked to you know, where's this apron for my children?
35:05So that they can see if they put enough time and efforts I can achieve anything they want
35:10This is finale worthy dish. We haven't even started the competition yet. So this is someone who could go all the way. Yeah
35:20You
35:30I'm representing the Millennials the best generation hands down Millennials know how to learn
35:34They know how to innovate and they know how to listen
35:37When I'm in the kitchen, I feel the most confident
35:41Growing up in New Jersey. My style of cooking is definitely more Italian based, but I am NOT Italian at all. Not even a lick
35:49Looking good
35:57Hey, hi, oh my gosh, I'm first name. My name's Mike Mike way from I'm from Myrtle Beach, South Carolina
36:03Originally, I'm from New Jersey, right? And this is this is my beautiful sister Brittany and this is my best friend Vince
36:08Okay, nice to see you both. What's the dish? What are you doing? So I'm doing a herb goat cheese ravioli with
36:13Sauteed spinach and roasted red peppers and finished with a basil oil
36:17Why this dish because it kind of really represents me nice and you're making fresh pasta for Joe Bastianich. Are you crazy?
36:24Yeah, you've taken a lot in 45 minutes. Absolutely. Yes. Yes. Does he cook like this at home?
36:31It reminds me of myself. Thank you chef. Just taste everything. Make sure it comes together. Yes. Yes. All right. Good. Good luck
36:38Look at that
36:41You make a mom proud
36:43My mom is my you know, biggest inspiration through this whole thing
36:47Me and her would watch MasterChef together all the time
36:50And she would just sit there and be like Mike this is you like you can do this. I know you can cook
36:57Sadly she passed away earlier this year
37:00When I start to feel doubt and I start to feel down I feel like she's right there telling me that like, you know
37:05Mikey got this. Yeah
37:25It's been a really tough year but my mom always believed in me always thought I could do this and so I want to prove her
37:32Right
37:35So
37:38My name is Michael and today I made for you herb goat cheese
37:42Ravioli with the tomato cream sauce with sauteed spinach roasted red peppers and finished with the basil oil
37:47Me and my mom loved the Italian food together. It's one of her favorites you cook for her all the time. I
37:54Used to cook for her
37:56All the time my mom sadly
38:00Passed away at the beginning of this year. Oh my god
38:03Sorry to hear she had she had cancer
38:07we you know being here is
38:11It's absolutely surreal because me and her used to watch this show together all the time and you know
38:17I remember her saying Mike you could do this, you know, and and now I'm standing here
38:24It took a big part of your heart and put it on a plate today for us to try it did and I hope you
38:30Enjoy it
38:32Shall we take a look
38:38Visually, it's beautiful. I love the colors and
38:40The freshness it's not doused in a cream sauce. It's showing off for all the right reasons
38:45So yeah, let's hope it tastes as good as it looks. Yes, chef
38:50So, let's see. We're gonna see if the pasta is cooked through
38:53I
38:56Know it looks right nice proportion of filling to pasta the pasta is thin which I
39:09I feel like with ravioli made by scratch could be gummy could taste like plain food
39:16This really worked for me. I thought it tasted fresh and bright and not too heavy
39:21I think your mom would have been really really really proud of this one. It's definitely a yes for me. Yes. Thank you
39:28Pastas cooked beautifully, but I'd be careful with the garnish underneath because it's lacking seasoning. Yes, sir
39:33I have to remind myself you're an amateur
39:36so
39:37For me, I'm a yes with great confidence
39:42That's two yeses, but you need three yeses to get that apron tonight Joe
39:47I'm not sure what I taste more in this dish an amateur cook who has an ability
39:54to take this kind of cooking to the next level or
39:58This incredible love that comes through a dish that you cooked with your mother
40:05And I think it's both of those things so for me it's a yes
40:11Thank you Michael that was a definite yes as well now put the apron on you got a stain on your teeth
40:17Sure, you gotta cover that thing up. Come on, buddy
40:19Keep that millennial courage going and keep on cooking like this fearless and bold
40:25Absolutely, I will
40:41This means everything to me getting these four yeses
40:47My mom would be over-the-moon ecstatic if she saw me walk out with that apron
40:53this is something I've been working for for so long and
40:57It finally just happened and I almost can't believe that it just did
41:02What an amazing night incredible. I didn't know they're gonna be that good and only getting it better
41:07Which generation is gonna land this thing?
41:10Mmm Millennials without a doubt. I am convinced especially after today. You're just cheering for the home team
41:16It was so amazing to have you
41:20Amazing