Christine Ha’s first appearance marks a historic moment as the first blind contestant steps into the MasterChef kitchen and immediately makes an impact.
#ChristineHa #MasterChefUSA #BlindChef #InspiringStory #CulinaryJourney #KitchenCourage #FoodShow #CineWorldHubFX #IconicEpisode #ChefLife
#ChristineHa #MasterChefUSA #BlindChef #InspiringStory #CulinaryJourney #KitchenCourage #FoodShow #CineWorldHubFX #IconicEpisode #ChefLife
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00:00This is the MasterChef kitchen.
00:06Where for one home cook, dreams will become a reality.
00:13We're looking for one stunning dish.
00:16You show us who you are through the food that you do.
00:19That inspires me.
00:20Very, very brave and courageous cooking.
00:22Amazing.
00:24There's something quite magical about the way
00:25you connect with food.
00:27Thousands came from all walks of life.
00:30I am a bartender.
00:31I'm a pilot.
00:32I am a physician.
00:33I am a hairstylist.
00:34I'm a senior in high school.
00:35I'm a rock musician.
00:36I'm a stockbroker.
00:37I'm a stay-at-home mom.
00:39Traveling from all corners of the country.
00:42New York City, Chicago.
00:44Washington, D.C.
00:46All coming together to share in their passion for food.
00:49This is one of the best things I've tasted in a long time.
00:51Oh, my God.
00:52We've created a restaurant-quality dish.
00:54It's absolutely delicious.
00:56Yeah!
00:57But only a few will be chosen to work under the guidance of three
01:01of the biggest names in the culinary world.
01:04Graham Elliott.
01:05To me, a master chef is constantly innovating,
01:09trying things with food no one would ever dream of.
01:12Joe Bastianich.
01:13The hallmarks of a master chef are elegance,
01:16sophistication, and finesse.
01:18And, of course, Gordon Ramsay.
01:20A true master chef cooks every dish as if their life depends on it.
01:23A master chef was perfection on every plate.
01:27Let's go.
01:28Start serving.
01:29Those who make it will face the toughest
01:31and most dynamic challenges in master chef history.
01:36Looks like a horror movie.
01:37That is a disaster.
01:39That is disgusting.
01:40They will be pushed to new heights.
01:43You've got to believe in yourself more.
01:45Cook for kings and a queen.
01:47Hey, y'all.
01:48In the end, only one will show they have the talent,
01:52the guts, and the passion to be crowned America's next.
01:57Master chef.
02:00I have a passion and a love and the skill it takes to make great food.
02:15I think master chef is going to be the springboard for my future in food.
02:19I think about food every day, like all day, every day.
02:22The opportunity to go into this master chef kitchen
02:25is the opportunity of a lifetime.
02:27Being here represents that I can do this and make this my life and a career.
02:31I have a lot of confidence in my cooking and I'm ready to go.
02:34Coming to master chef as the first blind contestant ever
02:38doesn't intimidate me at all.
02:40My dream of becoming a chef is just as real as anybody else's.
02:44Now, 100 home cooks will get the chance to present one dish
02:49that could change their lives forever.
02:52Just an elite few will win an apron
02:55and earn a spot in the next round.
02:58And only the best will be crowned America's next.
03:02Master chef.
03:05Welcome to master chef.
03:25You should all be very, very proud of you.
03:34Thousands and thousands of home cooks across the nation
03:38tried to make it here today.
03:40They failed.
03:41You succeeded.
03:46So you've got to ask yourself,
03:48do you have what it takes to make it to the top?
03:52Do you?
03:53Yes!
03:54Yes!
03:55Yes!
03:56Yes!
03:57Yes!
03:58Yes!
03:59Yes!
04:00Yes!
04:01Yes!
04:02Yes!
04:03Yes!
04:04Yes!
04:05Yes!
04:06Yes!
04:07Yes!
04:08Yes!
04:09Yes!
04:10Yes!
04:11Yes!
04:12Yes!
04:13Yes!
04:14Yes!
04:15Yes!
04:16Yes!
04:17Yes!
04:18Yes!
04:19Yes!
04:20Yes!
04:21Yes!
04:22Yes!
04:23Yes!
04:24Yes!
04:25Yes!
04:26Yes!
04:27Yes!
04:28Yes!
04:29It might get written up in a magazine,
04:30get a few lines in a great newspaper.
04:32But even some of the most accomplished chefs in America
04:37don't have one of these.
04:41Your own cookbook.
04:45Imagine your face on the cover of this book,
04:49your signature recipes.
04:54But there's one final box.
04:56And what's under it is the real reason why all of you
05:00should be here today.
05:01This is the key to the reality of your dreams.
05:17The MasterChef trophy.
05:18We care about one thing, and one thing only,
05:28what you put on the plate.
05:30If it's subpar, you're going home.
05:34If it's extraordinary, you'll get one of these.
05:37A MasterChef apron.
05:47You all want one of these.
05:50I can see it.
05:52But be careful what you wish for.
05:55Because once you put that apron on,
05:58your life is going to get harder than you could ever imagine.
06:04Can you handle it?
06:05Yeah!
06:06Are you ready?
06:07Yeah!
06:08Yeah!
06:09Which one of you is the next MasterChef?
06:15OK, we are starving.
06:19So don't just stand there, get cooking.
06:23Good luck.
06:24Good luck.
06:35MasterChef has the big potential to change my life
06:37and to really steer me in a completely new direction
06:39that I thought I would never get to achieve.
06:40Come on!
06:41I'm passionate about cooking.
06:43I love cooking.
06:44It would mean everything to me to be able to, like,
06:45work with Chef Ramsay.
06:47I'm going all the way.
06:49My quest to be the best.
06:50It starts right here, right now!
06:52From the thousands who applied,
06:54100 home cooks have been invited to Los Angeles.
06:57They'll have just one hour to create a signature dish
07:00worthy of a MasterChef apron.
07:03First up is 19-year-old college freshman Michael Chen.
07:07While he may be unseasoned as a chef,
07:10Oops, sorry.
07:11Did it break?
07:11His appetite to win makes him a real contender.
07:15Why is it on?
07:16Some people here have been cooking longer
07:18than I've even been alive.
07:19But I think that experience is only part of the recipe
07:22for being a great cook.
07:23I've never used this kind of meat grinder before.
07:25I don't know how it works.
07:26I'm here because I've always loved cooking.
07:28I've always had a passion for it.
07:30But especially for my parents,
07:33cooking has never been a very reputable profession.
07:36And they've always wanted me to pursue something
07:38math and science related instead.
07:39And I'm here to really prove to myself,
07:41to prove to them, and to prove to those around me
07:43that cooking is something that I do well.
07:45Come on, stick.
07:46I'm meant to be here.
07:47I'm supposed to be here.
07:47This is where I belong.
07:51Each home cook is given just five minutes
07:53to plate up their dish.
07:55If two of the three judges think they have what it takes,
07:58they'll win a coveted MasterChef apron
08:00and move on to the next stage of the competition.
08:06Hi, Chef.
08:07Hi.
08:08What's your name?
08:09Michael.
08:10Michael, where are you from?
08:11I'm from Austin, Texas.
08:12Great.
08:12What are you cooking?
08:13I am making Chinese dumplings with cilantro
08:16and scallion salad and also homemade chili oil.
08:19You've got five minutes.
08:20All right.
08:21Thank you so much.
08:22Are you still at school?
08:23Yes.
08:24I'm a freshman in college right now.
08:26Got a girlfriend?
08:27No.
08:28I'm actually gay.
08:29Boyfriend?
08:30You got a boyfriend?
08:31No, I do not.
08:31I'm single.
08:32I'm 19.
08:33I don't believe in dating before high school, really.
08:35You're very proper, aren't you?
08:36That's how I was raised to be.
08:38I like to follow the rules most of the time.
08:40Did you spring that on your dad on the same day that you did,
08:43like, that you wanted to be a cook?
08:44He's like, dad, I want to be a cook and I'm gay, by the way.
08:46Uh, no.
08:48I actually came out to him right before I came to MasterChef.
08:50And well done.
08:51Embrace it.
08:52Yeah, I don't want to hide my true self.
08:54You've got no reason to either.
08:55Yes.
08:56Thank you, Chef.
08:57Time's up.
08:58Amazing.
09:00So the secret of a good dumpling is the burst of flavor inside.
09:03Yes.
09:04What should I be expecting inside there?
09:05What have we got?
09:06You should expect a lot of good flavors.
09:08There's shiitake mushrooms, the sesame oil in there,
09:10some soy sauce, ginger and scallion in there.
09:12And you should be able to taste that right away.
09:14And we hope you enjoy it.
09:20Yeah, listen, they're phenomenal.
09:23Thank you so much.
09:24The texture's beautiful, seasoned perfectly.
09:27Great job.
09:28Thank you so much, Chef.
09:37You know they're good.
09:44That's delicious.
09:45Thank you so much.
09:46Your dad's going to be super proud.
09:47And Michael, let me tell you, I 100%
09:54I'm one of the most confident yeses ever in this competition.
09:57Really?
09:57Well done.
09:58I'll go out one more and say that you,
10:00with that kind of technique, if you could bring it
10:02to other kinds of food, you could go on and win this thing.
10:05Yep.
10:05Thank you so much.
10:06It's a big yes.
10:07Absolutely. Yes, yes, yes.
10:08Thank you so much.
10:10Buona, buddy.
10:11Yeah, congratulations.
10:12Thank you so much.
10:13Thank you so much.
10:14Put it on.
10:15Yes, I will not disappoint you guys.
10:16It's incredible.
10:17I've never been praised like that before.
10:18I mean, it just really validates all that I've
10:20been working for until this point.
10:21Like, just to have chefs of those caliber to say so many good
10:24things about my food is incredible.
10:26But while Michael's food was first class,
10:28these next few dishes are in a class all of their own.
10:32What are you cooking?
10:33Frog leg, egg, foo young.
10:34Frog leg, egg, foo young.
10:35Frog leg, egg, foo young.
10:36Frog leg, egg, foo young.
10:37Young.
10:38Young.
10:39Yes.
10:40Oh, excuse me.
10:41I have a smoked shrimp.
10:42It looks like a skid mark.
10:43I mean, honestly.
10:44I like that, though.
10:45Visually, it looks like vomit.
10:46I bet it tastes good, though.
10:47I've got a homemade bow tie for felled pasta.
10:49It's like gnawing on a rosemary branch.
10:51I made a mussel soup today.
10:52Ooh.
10:53Ah, tastes like .
10:54The inside is raw.
10:56I am making a seafood stew.
10:58There's two things that are coming.
10:59I mean, honestly.
11:00I like that, though.
11:01I like that, though.
11:02Visually, it looks like vomit.
11:03I bet it tastes good, though.
11:04I've got a homemade bow tie for felled pasta.
11:06It's like gnawing on a rosemary branch.
11:08I made a mussel soup today.
11:11Ooh.
11:12Ah, tastes like .
11:15The inside is raw.
11:18I am making a seafood stew.
11:20There's two things I like about this dish.
11:22It's white, and it's round.
11:24So where are the frog's legs?
11:26In the eggs we are.
11:33Congratulations.
11:34Thank you!
11:37On the worst dish in this competition so far.
11:41Ooh, hell.
11:44Our next home cook has survived a life full of challenges.
11:48You want to go down the slide?
11:49Yeah.
11:50I'm a single mom from Los Angeles.
11:51You did it!
11:52I have a son.
11:53He's two.
11:54His name is Danger.
11:56He's going to love me for that later when he's in college.
11:59We got divorced a couple of years ago.
12:01It's hot.
12:02It's blowing.
12:03I left my job right after I had the baby to be a stay-at-home mom.
12:08It's been tough.
12:10I'm on a budget, unemployed.
12:13I have $50 in my bank account.
12:15We live in a very tiny 400-square-foot room.
12:18I feel like this is the opportunity to start over again and do something really amazing with
12:23my life.
12:24I don't know what I'm going to do if I don't get the apron.
12:28I really don't.
12:30Welcome.
12:31First name?
12:32My name's Monty.
12:33Monty.
12:34Monty Carlo.
12:35Stop it.
12:36What are you cooking?
12:37It's a Puerto Rican shepherd's pie, and there's a green plantain that's fried twice.
12:40You've got five minutes to blow us away.
12:41So you're a single mom?
12:42Yes, sir.
12:43How many children?
12:44I have one.
12:45He's two and a half years old.
12:46His name is Danger.
12:47Danger.
12:48What's the food ambition?
12:49Where are we going with this?
12:50I want a food truck.
12:51You've got one minute left.
12:52Oh, my gosh.
12:53Here it is.
12:54OK.
12:55What are you doing?
12:56We've got no idea.
12:57You're running around from left to right.
12:58You've made me dizzy.
12:59This is awful.
13:00Don't I sell it well?
13:01Are you done?
13:02I didn't have time to finish my sauce that I was going to make with it, the mojo.
13:05I got a little nervous and all caught up.
13:07Oh, my gosh.
13:08I got a little nervous and all caught up.
13:10Oh, my gosh.
13:11Oh, my gosh.
13:12Oh, my gosh.
13:13Oh, my gosh.
13:14Oh, my gosh.
13:15I got a little nervous and all caught up.
13:17I hope you guys like it.
13:19Eggs with chopped olives, capers, raisins, cilantro.
13:31It's a little sweet, but I think it's pretty delicious.
13:35For real?
13:36It is.
13:37Shut your mouth.
13:38I swear.
13:39Oh, my God.
13:40Thank you very much.
13:43Right.
13:44The recipe comes from where?
13:45It's my grandmother's recipe.
13:48Desperately needs a sauce because it's dry.
13:54I don't know if I buy the shtick.
13:55What?
13:56A single mom with a son named Danger, and your name is Monte Carlo.
13:59That's not a shtick.
14:00That's not a shtick.
14:01That's my real life.
14:14Graham, yes or no?
14:15I like the dish.
14:17I think it's rich and it's complex, much like you.
14:20And I'm a yes.
14:21Thank you, sir.
14:23Joe, yes or no for Monte?
14:26I don't know if I buy it.
14:27I think you're giving me shtick.
14:30I think you're faking it in the plate, too.
14:33It's a little bit overly sweet, so I'm going to pass.
14:36I'm going to say no.
14:42Monte.
14:43Yes, sir.
14:44At times, listening to you, I don't think your head's
14:47in the game.
14:48I can do this.
14:50Monte.
14:51Yes, sir.
14:52I'm sorry.
14:54I'm not the most experienced chef here.
14:56I guarantee you, I'm one of the most passionate people
14:59you've ever met, and I will give it my all.
15:01I'm sorry, but you will not be seeing your son for a while,
15:02because you've got an apron.
15:03Congratulations.
15:04Well done.
15:05Oh, my god.
15:06The dish is delicious.
15:07It's rich.
15:08It's comforting.
15:09And yeah, yeah, I think there's more to you.
15:10Come put this on.
15:19Congratulations.
15:20Thank you so much.
15:21Good job.
15:22Thank you so much.
15:23Good job.
15:24Thank you so much.
15:25Thank you so much.
15:26Thank you so much.
15:27Thank you so much.
15:32Congratulations.
15:33Thank you so much.
15:34Congratulations.
15:35Good job.
15:36Thank you so much.
15:45I'm just so thankful to be given this kind of opportunity.
15:48This is just the beginning.
15:49It's going to be a fight every step of the way.
15:51But I'm a fighter, and I know I can do it.
15:54So Monty passed the test.
15:57Can New Jersey high school student Samantha McNulty make the grade?
16:03Hi, sister.
16:04How are you?
16:05I go to an all-girl Catholic school.
16:07Indeed, she is one of the 100.
16:13I love school.
16:14I definitely am one of those kind of students.
16:16This, this, and then that.
16:18My passion for cooking came from cooking with my dad when I was about 10.
16:21He would always watch, like, the Food Network, and that got me interested.
16:24And I think it's fun to create something.
16:28I'm excited.
16:29I'm ready to go.
16:30To get an apron would mean the world to me.
16:35Welcome.
16:36First name?
16:37Hi, I'm Samantha.
16:38From where?
16:39New Jersey.
16:40How old are you?
16:4118.
16:42Wow, one of the youngest.
16:43Yes.
16:44What are you cooking, Samantha?
16:45Mini quadruple layer carrot cake with cream cheese frosting.
16:48You've got five minutes to get this dish done.
16:51Your, uh, love for food comes from where?
16:54It comes from my parents.
16:55I'm really into nutrition, and I hope to study that when I go to college next year.
17:01What are you doing?
17:02I put raspberries in some water that has some sugar in it just to get rid of that tartness just a little.
17:07Nice.
17:08Are we done?
17:09Yes.
17:10All set.
17:12So basil with the carrot cake, huh?
17:14Yes.
17:15Relax.
17:16Don't look so nervous.
17:18He doesn't bite.
17:19And he loves desserts.
17:20OK, good.
17:21Trust me.
17:30It's got a great mouth feel.
17:31It's very moist.
17:36Hm.
17:48Love carrot cake.
17:49How long have you been baking?
17:50I guess I've been baking since I was about 10.
17:51Right.
18:01It's very, very light.
18:02It's so much lighter than it looks.
18:05Was that on purpose?
18:06Yes.
18:07A little bit more cream cheese, maybe, as you stack.
18:10Yeah.
18:14Joe.
18:15Samantha, I think your cake is actually quite good.
18:17So based on that, I'm going to say yes.
18:20I'd like to see what else you can do in this competition.
18:24Graham.
18:25You know, it's moist.
18:26It's got some good technique to it.
18:29However, I don't think it's MasterChef quality.
18:34So for me, it's a no.
18:36So it leaves it up to Gordon.
18:38Who are you here with?
18:39My parents and my sister and my brother.
18:41Can you go and get them, please?
18:42Sure.
18:43I'll go get them.
18:45Please.
18:51They want to see you guys.
18:55So this is my family.
18:57Mom, dad, little sis, brother, welcome.
18:59Uh, we're all stuck in between a rock and a hard place.
19:05This competition is fierce, and it's highly competitive.
19:10Don't let the bow distract you.
19:12She can do it.
19:13Oh, this is really hard.
19:14Samantha, young, talented, tenacious, I would like to see you come back next year.
19:41I don't think you're quite ready for the next stage of the competition.
19:45You know, you're new to this, and I love the passion.
19:51What I'd like to see you do is to spend more time in the kitchen, go on that journey, but start off and climb slowly.
20:02I think you will grow.
20:04Thank you very much.
20:05Bye, guys.
20:07Thank you very much.
20:11No.
20:12It's okay, though.
20:13I didn't get the apron, but I'm super inspired to continue.
20:16This is America's next MasterChef next year.
20:20While Samantha's MasterChef dream is put on hold, others hit all the right notes.
20:26La, la, la, la.
20:29You've got your heart not on your sleeve, but on the plate.
20:31Yes to the apron.
20:33And another three MasterChef aprons follow.
20:36I'm here to win this competition.
20:39Will 26-year-old Ryan join them?
20:42He learned everything he knows about food from living in Manhattan's Upper East Side.
20:47This is my time.
20:48I'm ready.
20:49I used to be spending thousands of dollars a month on these nice, fancy, frou-frou restaurants.
20:53But I realized to myself at a certain point, I can go home and I can do this on my own.
20:57And not only can I do this at home, I can do it better than they're doing it.
21:00Pressure cooking is the best.
21:01I could do something that would take three hours to braise in 30 minutes.
21:05On the flavor elevator, I'm going to keep braising the bar.
21:08And then once we get to the top, going over the top, America.
21:11Our first name is?
21:18Ryan.
21:19Your five minutes, the blow is away.
21:21What are you cooking for us today?
21:23Red wine pressure cooked short ribs with corn pudding, roasted parsnips, and glazed cipollini
21:28onions.
21:29What do you do for a living?
21:30Right now, I'm not working.
21:31So you've been unemployed for how long?
21:32About a year and a half.
21:34It wasn't that I couldn't find a job, Gordon.
21:36It's that I just didn't find exactly what I wanted to do yet.
21:39Ryan, most people don't have that luxury.
21:42What are you doing?
21:43I'm using the ring mold to make it a nicer presentation.
21:46I know that those people have a lot of skill, but I just don't think that they've been working
21:50nearly as hard as I've been working.
21:52Excuse me, you've been out of a job for 18 months.
21:55Working in the kitchen is what I meant.
21:57OK.
21:58Not another ring.
21:59I just wanted to make the sauce fall out perfectly in a circle.
22:01Hold on, you're putting sauce in a ring?
22:03Just I wanted it to come out to a perfect circle when I lay it down.
22:06Ryan, you've had too much time on your hands.
22:08It's nice to see you not sticking a short rib in a ring.
22:10I don't have any rings that size.
22:13Just kidding.
22:16OK.
22:18Short ribs.
22:20In an hour.
22:21In an hour, pressure cooker.
22:22That's intense.
22:23It is intense.
22:24All right.
22:28Did break apart with a spoon.
22:29They're cooked beautifully.
22:30Thank you very much, Graham.
22:31I can tell you're bored, because you've got very fancy in areas where you don't need to
22:46be fancy.
22:47I'll lay off the rings, I promise.
23:00I'm ready.
23:01I know I can do this.
23:02I'm not entirely convinced.
23:03Then I'm slightly pissed off with the pretentiousness of the way you present food.
23:15Short rib sauce doesn't get ringed out in a cutter.
23:17I've never seen anything so stupid in all my life.
23:19So for me, it's a no.
23:22The short ribs could have been better, but it was ambitious to try, and you did get
23:28them cooked through in an hour.
23:30The sauce, it should have been glazed over that, but it was still a good sauce.
23:35I am going to give you a yes.
23:38Thank you very much, Graham.
23:40Joe?
23:41It's a little bit going on instinct, because I think you're right there for me.
23:46You're, like, right in the middle.
23:47I'm ready to represent MasterChef to the best of my ability.
23:50It's up to you.
23:51Step around here a second.
23:54I mean, at this point, for me, if I give you an apron, I'm kind of, like, putting my
23:58name on your lapel.
24:00I don't know if I want to hang my hat there, you know?
24:03Like...
24:04It's a good place to hang your hat, Joe.
24:06If you trust me, I'm telling you, I can cook.
24:10This apron means everything to me.
24:28I'm about to flavor blast by way to the top.
24:31So Ryan takes his spot in the next round of the competition.
24:38We have chips!
24:40Can these next unique home cooks join him?
24:44Oops, don't worry, don't worry, don't worry.
24:46Gordon Ramsay, I watch you all the time.
24:48From where?
24:49I'm actually from Baltimore, but I love doing this accent.
24:51It's my favorite thing.
24:53I'm a former cheerleader.
24:54I interview serial killers, and I try to understand why they do it.
24:57I teach belly dancing.
24:59I also do impressions.
25:00Oh, whoa.
25:01Well, hello, beautiful.
25:04This is called the Hip Swiss.
25:08MasterChef is the show I can win, this I know.
25:12Oh, hey, darling.
25:13Graham, you're a spicy man.
25:15You spoke to me.
25:16Kelly, don't get upset, darling.
25:18We haven't tasted the food yet.
25:19I know.
25:20And this is the figure eight, and then we have the snake.
25:24It's like a Beyonce video.
25:26It tastes like a pig's toenail.
25:27Yeah, I that one up.
25:29I got one hour sleep last night because I was so in this stupid dress.
25:32It's worth it.
25:33It looks fabulous.
25:34I'm ready to take the criticism.
25:35It's coming.
25:36Give me an in.
25:37In.
25:38Give me an a ho.
25:39No.
25:40Sorry.
25:41No.
25:42It's a no.
25:45So another group of home cooks are sent packing.
25:49Let's see if 24-year-old Josh from Mississippi can measure up.
25:53I'm seven feet tall, and I'm a championship basketball player.
25:57I play at Tougaloo College in Jackson, Mississippi.
25:59When people look at me, they immediately ask me, oh, do you play ball?
26:02Do you shoot hoops?
26:03I'm like, nah, I shoot onions into skillets.
26:06My passion is cooking, and it kind of transitioned from hooping to cooking.
26:13Being an athlete and coming from an athletic background, we play to win, and I'm not setting
26:18for anything less than that.
26:20Welcome.
26:21Good to see you up there.
26:23First name?
26:24Josh.
26:25What are you cooking for us?
26:26I prepared shrimp etouffee with a little bit of jasmine rice.
26:31I'm going to fry up some shrimp for you.
26:33You've got five minutes.
26:34How old are you?
26:3524.
26:36Wow.
26:37You're still growing.
26:38Any chance at the NBA for you, or you missed that boat?
26:41Never missed a boat.
26:42I mean, I'm still young.
26:43My knee's still good.
26:44I can definitely do it.
26:45So what are you waiting for?
26:46I want to be a chef.
26:47That's why I'm here.
26:48Last two minutes.
26:49This is my heart.
26:50This is what I do.
26:51And hopefully you guys pick me to be your next master chef.
26:56That's it.
26:57Great.
26:59Etouffee.
27:00How would you rate that out of 10?
27:02I would rate it a 10 and a half.
27:04Wow.
27:05Yeah.
27:06I'm six foot two and you make me feel like that in a liter.
27:10Yeah, it's got hard.
27:12Without a doubt.
27:13You know, it looks like a restaurant dish.
27:14But more importantly, yeah, you cook like a pro.
27:15Good job.
27:17Pretty good job.
27:18Thank you, sir.
27:19And you cooked it down with the shells?
27:20Yes.
27:21Who taught you how to make that?
27:39Me.
27:40I did it myself.
27:41This is all me, straight from the heart.
27:46Everybody's smiling.
27:51Don't get overexcited.
27:53We've laughed bigger guys than you out of here.
27:56OK.
27:58You know, I didn't think it was going to taste as good as it
28:01did.
28:03You've got passion, clearly.
28:05There's a talent there in that bowl.
28:06I'm a yes.
28:08Two words, slam dunk.
28:12I think you can cook like a badass.
28:14Congratulations.
28:15Do not step up.
28:16Stay there.
28:17You crying, big boy?
28:18Just a little bit.
28:19Just excited.
28:20Well done.
28:21Great job.
28:22Congratulations.
28:24That was good.
28:25That was yummy.
28:26This is everything I dreamed of.
28:28If I could do what I love instead of doing what everybody
28:30else wants me to do, I'm going to do it.
28:32Can't nobody stop.
28:33I'm going to do it.
28:34Can't nobody stop.
28:35I'm going to do it.
28:36I'm going to do it.
28:37I'm going to do it.
28:38I'm going to do it.
28:39I'm going to do it.
28:40I'm going to do it.
28:41I'm going to do it.
28:42I'm going to do it.
28:43I'm going to do it.
28:44Can't nobody stop me.
28:48Shami comes to MasterChef from Seattle, but her cooking is grounded in her African roots.
28:54I am originally from Zimbabwe, and back home in Zimbabwe, girls are expected to know
28:59how to cook, so it's been a part of me my whole life.
29:02I don't really remember a time without me not cooking, me not being at the stove.
29:07Getting an apron means the world to me.
29:11It'll be a dream come true, not only for me, but for my family as well.
29:17Hi.
29:18Hi.
29:19How are you?
29:20How are you?
29:21First name is?
29:22Shami.
29:23Shami.
29:24Beautiful name.
29:25What are you cooking?
29:26I made a traditional Zimbabwean dish called .
29:29When you eat it, you want to feel warm in your throat.
29:33Let's get warm.
29:34You've got five minutes.
29:35All right.
29:36What is it?
29:37It's made from cornmeal.
29:38It's got really no taste whatsoever.
29:40So the sauce that I made is a chicken curry, and I'm going to make the vegetable, which
29:47are collard greens in garlic, tomato, and peanut butter sauce.
29:52Great.
29:54If you think of yourself coming out of the fields in Zimbabwe, you've had a hard, long day.
29:58This is what fills you up.
30:04Oh, I like that spice.
30:05Mm-hmm.
30:10It's authentic.
30:11That's what you've got.
30:12You've definitely got a heart on a plate.
30:13Let me tell you.
30:14Slightly confuse the collard greens with peanut butter.
30:15Yeah.
30:16Is that plastic?
30:17That's how we do it.
30:18Sometimes there's no meat back home.
30:19So they're going for the protein.
30:20Sure.
30:21So they add the peanut butter, because meat can be kind of expensive.
30:24Joe, yes or no?
30:25I think that plate is a complete mirror image of you.
30:26I see you in the plate.
30:27I see your ethnicity.
30:28I see your personality.
30:29And even with a couple of defects, it's a big resounding yes for me.
30:32I totally appreciate what you're trying to do.
30:33It really, really needs seasoning.
30:34It's a lot of protein.
30:35It's a lot of protein.
30:36So they add the peanut butter, because meat can be kind of expensive.
30:38Joe, yes or no?
30:39I think that plate is a complete mirror image of you.
30:46I see you in the plate.
30:47I see your ethnicity.
30:48I see your personality.
30:50And even with a couple of defects, it's a big resounding yes for me.
30:57I totally appreciate what you're trying to do.
30:59It really, really needs seasoning.
31:02So for me, it's a no.
31:04I'm sorry.
31:07I don't understand supplementing the peanut butter for protein.
31:12I get all that, but is that MasterChef?
31:28It's so good.
31:29It's so good.
31:30It's so good.
31:31It's so good.
31:32It's so good.
31:33It's so good.
31:34But disappointment soon turns to delight.
31:36Great job.
31:38As more home cooks walk away with an apron.
31:42Wow!
31:44Which brings today's totals so far to 11.
31:47Wow!
31:49But has this next hopeful figured out how to get her cakes ahead in the competition?
31:55Wow.
31:56That is dope.
31:58Look at Joe.
31:59He looks like a granddad.
32:03Is Joe smiling or not?
32:04I actually found one picture on the internet of you smiling.
32:07Bloody hell's mouth.
32:08And you need a bigger base for Graham.
32:10Come eat some cake!
32:12Damn it.
32:15Graham's just keeled over in his cake.
32:17They're caricatures.
32:18They're not supposed to be exact.
32:20It's actually delicious.
32:23I mean, really delicious indeed.
32:24It was the best thing we've eaten today.
32:26So, Audrey from Texas wins an apron.
32:29And for the very first time...
32:31Delicious.
32:32...Gordon...
32:33...bites his own head off.
32:36Can tonight's final home cook end the day on a high?
32:40I'm Christine from Houston, Texas and I'm a graduate student.
32:43My husband's here supporting me.
32:46He's my biggest fan.
32:47I love food.
32:48I love eating it.
32:49I love creating it.
32:50I feel like regardless of what your background is, your gender, your religion, food is something
32:57everybody has in common in this world.
32:59And so I think food is what connects people together.
33:02I'm definitely a competitive person.
33:04I really want to get this apron.
33:06I am here for a reason.
33:09I'm supposed to be graduating school.
33:11But I've set aside my thesis to get an apron and become the next MasterChef.
33:16Wow.
33:17Wow.
33:18Wow, wow, wow.
33:41Welcome.
33:43First name is?
33:44My name is Christine.
33:45Christine, in the history of MasterChef, we've never had a blind contestant.
33:50Welcome.
33:52The gentleman with you.
33:53That's my husband.
33:54His name is John.
33:55Right.
33:56Great.
33:57What are you cooking?
33:58I'm cooking Vietnamese comfort food.
33:59It's a catfish braised in a clay pot.
34:02And I pickled vegetables to go with it and some rice.
34:06Okay.
34:07Christine, you've got five minutes to complete that dish.
34:16Just in front.
34:17Just in front?
34:18No, you were there.
34:19Just a little bit higher, darling.
34:20Okay.
34:22There we are.
34:28Christine?
34:29Yes, Chef?
34:30Were you born blind?
34:31No.
34:32No, Chef.
34:33It was maybe about ten years ago, I was diagnosed with an autoimmune condition that affected
34:40my nerves, my spinal cord and my optic nerves.
34:43And so I lost my vision gradually over the past ten years.
34:46In your mind, you're visualizing what you put on a plate.
34:49You...
34:50Yes, that's correct.
34:51You know, I felt the plate and things like that before.
34:54And a lot of it is obvious by memory.
34:59Do you ever think that your disability somehow could be an advantage in a competition like
35:03this or just in cooking in general?
35:05Yes, Chef.
35:06Please excuse my chewing.
35:07Yes, it is.
35:08Because I can't see, I won't be worrying about what other people are doing.
35:11I love the fact that you're tasting everything.
35:13I have to.
35:14I can't see.
35:16One of my teaching methods with young chefs today is that we put a blindfold on them and
35:21they understand the texture, the taste, which is accelerated quicker when your eyes are
35:27closed and you're concentrating purely on the senses.
35:30Yes, correct, Chef.
35:40My rice did not turn out to par, so I'm not serving it to you.
35:45Okay, I guess I'm done.
35:48The catfish, how did you cook it?
35:50With some caramel that I made by just caramelizing sugar on the stove and using coconut soda as
35:56well.
35:57Mm-hmm.
35:58And with shallots and garlic.
35:59And the base of the broth is made up of what?
36:01Fish sauce.
36:02Thank you, Chef.
36:03I love the fact that you kept the fish on the bone.
36:05Why?
36:06Catfish is just, it's really tender and I didn't want to pick it apart and make it look unappetizing,
36:11so I left it as a steak.
36:12I think it looks more appealing and that's just the way Vietnamese people eat.
36:15You know, you're going to be judged like everybody else in this competition.
36:19Yes, Chef.
36:20The dish does need the sort of stability.
36:23It's a staple done beautifully, but missing the rice.
36:26Yes, Chef, I understand.
36:27I'm sorry.
36:30So, what's the idea behind cooking it in the clay pot?
36:35It's supposed to aid with the quicker caramelization and braising of the product you put inside,
36:41Chef.
36:42Okay.
36:43It's got a beautiful aroma.
36:44Thank you, Chef.
36:49Well, thank you so much.
36:50Thank you, Chef.
36:51Hi.
36:52Hi, sir.
36:53I'm Joe, obviously.
36:54I've heard you give mean looks, but luckily I can't see it.
36:58You have a great advantage.
36:59As you talk about your food, not only are you able to express it in words, but your face speaks volumes.
37:13Yes.
37:14Your eyes beam with happiness and pride and passion.
37:18And you have a lot to be proud of.
37:19Thank you, sir.
37:20It's an amazing, amazing accomplishment.
37:23Thank you, sir.
37:24Thank you, sir.
37:25Thank you, sir.
37:26Thank you, sir.
37:27Thank you, sir.
37:28How are you?
37:29I'm so proud of you.
37:30I'm so proud of you.
37:31I'm so proud of you.
37:32Thank you, sir.
37:33You have a lot to be proud of you.
37:34Thank you, sir.
37:35It's an amazing, amazing accomplishment.
37:38Thank you, sir.
37:43Thank you, sir.
37:58OK, Joe, yes or no?
38:03100% yes.
38:04Thank you, sir.
38:05Graham, yes or no?
38:07Everybody has a story and has things that they have to overcome.
38:11Judge solely on that dish.
38:14Yes, Chef.
38:23I'm a yes.
38:24Oh, my god.
38:25Thank you, Chef.
38:26Your personal challenge aside, for me, that's one of the most delicious dishes I've tasted in this competition so far.
38:36Do you know what I'm going to give you?
38:38A white apron.
38:39A white apron. Congratulations.
38:47I'll come and get it.
38:52Congratulations.
38:53Thank you so much.
38:54I mean, really, good job.
38:57Well done.
39:02Wow.
39:09I'm so touched that they all complimented me on my food, and they believed in me, so I feel ecstatic.
39:16For everyone in America, you can overcome anything you want to overcome and get what you want to get, and I'm going to be the next MasterChef.
39:25What's up?
39:26Tomorrow night on MasterChef, the search for the greatest home cook continues.
39:31You didn't even taste your food.
39:32Taking us to the country's heartland.
39:34It's hard to believe that that was cooked by an amateur.
39:36With some outcomes that will surprise and shock.
39:40You're going to walk away with a culinary .
39:43As husband and wife go head to head.
39:45I will take her down.
39:46I've come here to win.
39:47Others go to any length to get ahead.
39:49You are kidding.
39:50It's all part of the continuing journey to find America's next MasterChef.
39:56One potato, two potato.
39:57Two potato, two potato.
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