A contestant hears the brutal words “not good enough”, shaking the entire group and raising the standard for every dish that follows.
#MasterChefUSA #NotGoodEnough #ChefCritique #KitchenPressure #FoodShow #CineWorldHubFX #CulinaryStandards #CookingDrama #HighStakes #TopEpisode
#MasterChefUSA #NotGoodEnough #ChefCritique #KitchenPressure #FoodShow #CineWorldHubFX #CulinaryStandards #CookingDrama #HighStakes #TopEpisode
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00:01Previously on MasterChef...
00:03MasterChef!
00:04Thousands from around the country showed up ready to compete.
00:07Do you have what it takes?
00:09But only 100 were chosen to present a signature dish
00:12to the MasterChef judges.
00:14I'm about to flavor blast by way to the top.
00:16Some prevailed.
00:17I think it's pretty delicious.
00:18For real? It is.
00:19Shut your mouth.
00:20Can I put this on?
00:21Are you crying?
00:22No, just a little bit.
00:23As others saw their dreams shattered.
00:25Give me an N.
00:26Egg!
00:27Give me an O.
00:28Sorry.
00:29And then came a MasterChef first.
00:32We've never had a blind contestant.
00:35That's delicious.
00:36You have a lot to be proud of.
00:37Thank you, sir.
00:38I'm gonna be the next MasterChef.
00:42Tonight...
00:43Holy .
00:45You are kidding me.
00:46...the competition continues...
00:48Can you open the door, please?
00:49...as the battle for an apron intensifies...
00:52I'm myself.
00:53Me too.
00:54...the search goes on...
00:55Yes!
00:56...for America's next...
00:57MasterChef.
00:58It's day two of the auditions...
01:00...and more home cooks from across the country...
01:02...arrive ready to pursue their culinary dreams.
01:03Food is my life.
01:04Being here today is a culmination of...
01:05...all that I am passionate about.
01:06I'm here to show the world...
01:07...how this Southern boy can cook.
01:08I'm gonna win MasterChef because of...
01:09...the passion I have for food.
01:10That's the bottom line.
01:11As the judges take their places...
01:13...for round two...
01:14...anticipation is in the air...
01:15...as the first batch of home cooks...
01:17...create the dishes...
01:18...that could change the world...
01:19...that could change the world...
01:20...that could change the world.
01:21I'm here to show the world...
01:22...how this Southern boy can cook.
01:23I'm gonna win MasterChef...
01:24...because of the passion I have for food.
01:26That's the bottom line.
01:27As the judges take their places...
01:30...for round two...
01:31...anticipation is in the air...
01:34...as the first batch of home cooks...
01:36...create the dishes...
01:37...that could change their lives forever.
01:39It's a once in a lifetime opportunity.
01:41I can't this up.
01:44One hour can change a lot...
01:46...in my life.
01:47I have a deep passion for food...
01:49...and I want this.
01:50Nobody out here will work harder than me.
01:52All right, let's do it.
01:53First up to face the judges...
01:55...is a feisty 24-year-old food server...
01:57...from Los Angeles...
01:58...named Felix.
01:59I need this apron.
02:04I'm gonna get it.
02:05I'm not gonna beg for it.
02:06I'm not gonna tell you a sob story.
02:08You just have to taste my food.
02:10After their one hour...
02:13...in the prep kitchen...
02:15...each home cook is then given...
02:17...five minutes to complete their dish...
02:19...in front of the judges.
02:20If two judges think a home cook...
02:22...has what it takes...
02:23...they'll be awarded...
02:24...a MasterChef apron...
02:25...and move on...
02:26...to the next round...
02:27...of the competition.
02:28Hello.
02:29Good evening, gentlemen.
02:30Hi.
02:31Good to see you.
02:32First name is?
02:33Felix.
02:34Felix.
02:35Yeah.
02:36Okay, off you go.
02:37You've got five minutes.
02:38And what are you gonna cook?
02:39Um, I'm gonna make...
02:40...a crispy risotto...
02:41...with a steak tartare on top.
02:46Did you just swig out a bottle?
02:48Don't be fooled...
02:49...by the cover of the book.
02:51Is there a little...
02:52...wild firecracker...
02:54...underneath that demure look?
02:56Demure look?
02:57I'm kind of a wild card.
02:59I say what's on my mind.
03:00I'm straightforward.
03:01So say what's on your mind right now.
03:02What are you thinking?
03:03Joe, you're gonna walk away...
03:05...with a culinary...
03:06...after you eat my risotto.
03:08Okay.
03:09Hey, love you long time.
03:12Okay.
03:13Enough.
03:14Oh, come on.
03:15Bring it over. Let's play.
03:16Finished?
03:17I'm just gonna slip this off...
03:19...because I'm ready to put on another one.
03:22As opposed to the spicy tuna...
03:24...the idea of the beef tartare...
03:25...where did that come from?
03:26Well, it goes more with risotto...
03:28...and I love steak tartare.
03:30Let me just stop you there two seconds.
03:32Risotto goes with steak tartare.
03:35Well, not that it goes with...
03:36...but it's more hand-in-hand...
03:38...than risotto and spicy tuna.
03:40Okay.
03:53The tartare's under seasoned...
03:55...so it's sort of almost like it's...
03:56...underwhelming...
03:57...because it's just like a big clump of raw...
03:59...beef.
04:03Hmm.
04:05Okay.
04:06It's a little dark here.
04:10Mm-hmm.
04:11It's slightly charred.
04:18Great.
04:37I love the confidence...
04:39...but it's on the verge of the arrogance...
04:41...because you're not really delivering.
04:45For me, it's a no.
04:46I couldn't disagree more.
04:48I think that it's...
04:49Wow.
04:50You disagree or not?
04:51I thought it was giving you my version.
04:52I thought it was really good.
04:53Fine.
04:54I thought the rice was good...
04:55...crunchy, properly seasoned.
04:57The tartare was also good.
04:59I'd like to see more.
05:00I'm gonna say yes.
05:02All right.
05:05Well, it comes down to me.
05:07And here's my thing.
05:08You know, I do appreciate...
05:10...taking the inspiration...
05:11...of the crispy rice...
05:12...from the sushi world.
05:14But I would've rather seen...
05:16...a full-on commitment to it.
05:17You know?
05:18Going straight on Asian...
05:19...and getting rid of those other flavors.
05:21You know?
05:22So...
05:23...it really could go either way.
05:27You're gonna cry in the tartare.
05:28At least you're gonna season it.
05:29I think you have what it takes...
05:33...and I want to see more.
05:34Yes.
05:35Come get your apron.
05:40All right.
05:41Don't take things for granted.
05:42Don't get too cocky...
05:43...before we even start.
05:44All right?
05:46Good luck.
05:53Fooled again, J.B.
05:56Oh my God.
05:57I'm really thankful...
05:58...that they gave me this opportunity.
06:00And I have no idea what's coming next...
06:02...but whatever it is...
06:03...I'm ready for it.
06:07While Felix's confidence paid off...
06:11...can a man who grew up...
06:12...half way around the world...
06:13...follow suit?
06:14I love you!
06:15My name is Luca.
06:16I was raised in Aviano, Italy.
06:18Now I live in New York...
06:19...and I'm a restaurant manager.
06:20My love of cooking...
06:23...came from my mother.
06:24Since I was young...
06:25...I would stay in the kitchen...
06:26...with my mom...
06:27...all the time.
06:30Luca doesn't know it...
06:31...but that time's here again.
06:33His mom has secretly...
06:34...flown in from Italy...
06:35...to support his master chef dream.
06:41Buongiorno.
06:42Buongiorno.
06:44Oh, my God!
06:53It's unbelievable.
06:54I mean, I still think I'm dreaming.
06:55It's like...
06:56...I don't think she's here yet.
06:57I really don't know if she's here.
06:59But what kind of oil...
07:00...are you going to be using that?
07:01Bravo!
07:02Thank you, mama!
07:03You saved my life!
07:05Winning the title of master chef...
07:07...for me would be...
07:08...the best thing of my life.
07:10Buongiorno.
07:11It would open the doors...
07:12...for everything I want.
07:16I am a new master chef.
07:18Forget about it.
07:23Good evening.
07:24Buonasera, signori.
07:25First name is?
07:26My first name is Luca.
07:28The smartest contestant, let me tell you.
07:30Thank you so much.
07:31You like it? I look good, eh?
07:32Yeah, yeah.
07:34What are you cooking?
07:35I'm cooking fegatola veneziana.
07:37Ah.
07:38It's cal flavor.
07:39Venetian style.
07:40Brilliant.
07:41You've got five minutes.
07:42Excuse me, you're venezian.
07:43I'm friulano.
07:44I'm friulano.
07:45I'm from Trieste.
07:46Triestino.
07:47Triestino.
07:48Yeah.
07:49What do you think of this situation?
07:51I think the polenta is attached.
07:54What do you say?
07:55He wants to know who the blonde guy is.
07:58So I was trying to explain to him that it's Gordon Ramsay.
08:00And he said, who?
08:02God bless him.
08:03One minute left.
08:05I'm going to see it a little bit of the liver.
08:08Bravo.
08:09Alla grande, dai.
08:10Fegatola veneziana, signori.
08:11I hope you enjoy it.
08:15Whew.
08:16Grazie mille.
08:23What, you put cheese or butter in the polenta?
08:25I put Parmesan cheese.
08:26It's a Parmesan cheese polenta.
08:27Your mama would spank you for doing that, no?
08:29She does, but that's my way.
08:30I like the polenta with the cheese.
08:45Thank you, Luca.
08:46Thank you, sir.
08:53Mmm.
08:54Slightly overcooked.
08:57However, there's a nice flavor there.
09:02Joe.
09:03Yes or no?
09:05For me, I think that the liver is medium.
09:08I like it a little bit more medium rare.
09:11But the dish is good.
09:12It reminds me of home.
09:14I like it.
09:16And I'd like to see what else you can cook.
09:19I say yes.
09:21Thank you, Mr. Joe.
09:22Luca, I think you have an amazing personality.
09:25Your energy is contagious.
09:28However, the dish itself is overcooked for me.
09:33So for me, it's a no.
09:39So it leaves it up to Gordon.
09:41This is tough.
09:43You can cook.
09:45You're passionate.
09:47I know you can do better.
09:49That's not perfect.
09:50You know that.
09:51I can do much better.
09:53I want to keep on going to show you what I can really do.
09:56OK.
09:57You can do better.
09:58You can do better.
09:59You can do better.
10:00You can do better.
10:01You can do better.
10:03For me, it's a no.
10:07Continue cooking.
10:12Because next year, I think you can come back and just completely rise above the competition.
10:19That dish there is what I'm going to judge you on this year.
10:22And it's not good enough for now.
10:23So I'm a no.
10:26But I want to see you back next year.
10:28Grazie, Luca.
10:30Arrivederci.
10:31I feel very sad.
10:45It was a great opportunity.
10:48I missed it.
10:49I go back home to my wife.
10:50I will come back 100%.
10:54While it may take Luca another year to get an apron, these next few contestants don't have
11:14as long of a wait.
11:15I'm going to give you a shot.
11:16You've got an apron.
11:17Woo!
11:19Oh, .
11:20Oh, yeah.
11:21You smell nice.
11:24100% yes.
11:26You are not going to regret this.
11:28Yes!
11:30Yes!
11:32Oh, jeez.
11:40Next up is 24-year-old Brazilian artist Haiza,
11:44who has a sweet tooth that she hopes will impress the judges.
11:47Welcome.
11:48Hi.
11:49First name is?
11:50My name is Haiza.
11:51What are you cooking?
11:52Chocolate custard with a raspberry center and cashew nut crust.
11:56OK.
11:57You've got five minutes to blow us away.
11:59Yeah.
12:00We haven't seen many desserts win an apron.
12:03I thought it would be a good thing to show different skills because my dessert has a little bit of pastry thing because I'm doing something with sugar.
12:10I cooked something.
12:11I made a coulis.
12:12You should start making it.
12:13OK.
12:14OK.
12:15So a little change of plans.
12:17OK.
12:18I had to bring a rolling pin and I forgot.
12:20So.
12:21Run back and get your rolling pin.
12:22OK.
12:23Quick.
12:25Quick!
12:26Can you open the door, please?
12:29Wait, wait, wait.
12:30No.
12:31He told me to get a rolling pin.
12:34Oh, thank you.
12:36Let's go.
12:37OK.
12:38I like the improvisation.
12:39Yeah.
12:40I'm from Brazil.
12:41We are not used to have all these fancy utensils and everything all the time, so.
12:45This is the dessert.
12:52Yeah.
12:53Like here?
12:54Yeah!
12:55Yes!
12:56Bravo!
12:57Yeah!
12:58Thank you!
12:59You can see the rest of the tea tree.
13:00All right, let's go.
13:01Let's go!
13:02OK.
13:03This is the dessert.
13:07Like here?
13:08Yes.
13:09Brava.
13:10Oh.
13:13Heisa, visually, you can tell you're an artist,
13:15because you put food on a plate beautifully.
13:33OK, um, for me, one of the most delicious,
13:48well-presented desserts I've ever tasted is a definite yes.
13:53Two big thumbs up.
13:55Yes.
13:56I love your spirit.
13:57I love the dessert, so high five.
13:58Awesome, man.
13:59Congratulations.
14:01Well done.
14:02Well done, well done.
14:03Awesome.
14:04Great job.
14:05Great dessert.
14:06Well done.
14:07Bye.
14:08See you.
14:09Bye.
14:10Delicious.
14:14I always thought I could be a chef,
14:16but I never went to school.
14:17And I never worked in a kitchen before.
14:19So this validates me as a chef.
14:21It is definitely a dream come true.
14:24With nine aprons already given out today,
14:27will this next posse of cowboys have the same luck?
14:30Woo!
14:32You are!
14:33You are, baby.
14:34Woo!
14:35Woo!
14:36Woo!
14:37I'm here.
14:38You're definitely here.
14:39Good evening.
14:40Gentlemen, hello.
14:41Howdy.
14:42First name is?
14:43Bear.
14:44Bear?
14:45El Bronco.
14:46Ow.
14:47Ow.
14:48What are you cooking?
14:49What I have what I call the turnout.
14:50Yucca, chorizo, chipotle, tomatillos, avocados, sunny side of bacon, some cheese.
14:55Wow.
14:56Pan-roasted loin of elk.
14:57I'm cooking in tomatadas, a classical dish from my hometown.
15:02I love Mexican food.
15:03Authentic Mexican.
15:04Spicy.
15:05I mean, it doesn't look a million dollars.
15:06But it certainly tastes proper.
15:09Did you intend to melt the cheese?
15:11Yes, I did.
15:12I've never had anything quite like that.
15:15Thank you, sir.
15:16It's like a glue.
15:17It's just like a mouthful elastic band.
15:43As Josue manages to lasso an apron our final cowboy Mike has a more personal mission while here at MasterChef
15:51I'm doing this for my sister that was killed six months ago
15:56Sorry
15:58She was killed in a car wreck and for me to take this home
16:01Give that to the family after this tragedy would mean the world. I'm on a mission to win this thing in her name
16:06However, Mike's plan to get the judge's attention is a MasterChef first
16:17You are
16:19Kidding me
16:22Praying that he's not cooking that thing
16:25Howdy gentlemen
16:29Welcome are we being pumped stay Mickey be good now. That's what I call an entrance. Thank you. It's an honor
16:36First name is Mike Hill what you are cooking out the saddlebags a pan seared venison creamed potatoes and
16:44Heddy Covey got five minutes
16:47Good luck
16:49Where'd you learn to cook I'm self-taught I've never had a cooking lesson in my life. I cook for my friends
16:56They seem to love my cooking, so I hope that you will, too
16:59I
17:05Thought that was another leg coming
17:09Behave Mickey
17:12Totally lost my train of thought okay, so finish yes, it is
17:19Sauce what we put on there portobello and shiitake mushroom with a bourbon reduction
17:24I'm Graham yes or no you easily could put that same dish plated a little
17:54Differently and it's like a classic European based dish, and I think that you're gonna have what it takes. So I'm a yes
17:59Thank you chef Joe
18:02I'm just skeptical on the ability to really go far
18:11But I'm gonna go on a limb here and say yes
18:14You seem like a nice guy. I'd like to see what you can do. Thank you. You are a hundred percent resounding. Yes
18:21Three yeses. Thank you chef. Thank you
18:24Thank you
18:42this apron means everything to me I lost my sister six months ago to a tragic car accident
18:47I'm doing this in her name.
18:49She's everywhere that I go.
18:50This is for her.
18:51I love you, Trey.
18:53While Mike rides off with his apron,
18:55our next home cooks have some tricks of their own
18:58to win the judges over.
19:00Bewitched the judges with desire.
19:02Joe, one of your ex-girlfriends?
19:03He looks like casting for the godfather.
19:06What is that?
19:07It's a monkey.
19:08I'm cooking asparagus on a bed of linguine.
19:11We made an angel hair pasta.
19:12What'd you do for a living?
19:13I'm a witch.
19:17This is a guy.
19:18Air, fire, water, earth goddess.
19:20Now your magic birth.
19:22I'm myself.
19:23Me too.
19:25That's the guy who got kicked out of Scott.
19:27He has better table manners than some of us.
19:33I'm a yes.
19:34Wow.
19:34To the monkey.
19:35Jeff Ramsey says no.
19:37Oh, boy.
19:41No!
19:47Thank you, thank you, thank you, thank you.
19:51Honey!
19:51Hey, Tom.
19:52Sorry.
19:53Our next two home cooks are not only married to the kitchen.
19:56You sure you didn't forget anything?
19:58I'm not sure.
19:59They're also married to each other.
20:01We're still fighting over the sink,
20:02but we each get our own counter space.
20:04This is the biggest moment of my life.
20:06Oh, my God.
20:06She's nervous.
20:07She knows what she's up against.
20:08I'm not nervous.
20:10He should be nervous.
20:11Oh, my God.
20:12Who's a better cook?
20:13I'm a better cook.
20:14Right.
20:15No.
20:17Lots of support, lots of love.
20:19I love my wife, but I will take her down.
20:24Let's go.
20:25Gentlemen.
20:26You've got five minutes to start cooking.
20:28What are you making?
20:29I'm making New England dirty lobster,
20:31which is a sauteed lobster.
20:33Nice.
20:33Who'd you cook for at home?
20:34My wife, who is going to be following me.
20:37And she's competing.
20:38She's up next.
20:39Hello.
20:40Good to see you.
20:41Today, I will be presenting for you white clam pizza.
20:44OK, great.
20:45No pressure.
20:46No pressure.
20:47So who's the best cook?
20:49I think I'm the best cook.
20:51Is he better than you?
20:52You know, this is the test, guys.
20:54This competition will have a lot to do with the titles.
20:59Dirty lobster.
21:00Dirty, dirty lobster.
21:02In front, please.
21:04Yep.
21:08Happy with that?
21:09Happy with that.
21:12Time up, Donnie.
21:14Can I serve, please?
21:17It's a 35-minute pizza dough.
21:19Uh-huh.
21:30The pizza dough, I mean, considering you
21:31had to cook in an electric oven, it is what it is.
21:33Dirty lobster from Boston.
21:34I use the tamale of the lobster to help thicken the sauce.
21:39You cook in a very casual manner, but the actual lobster's
21:40delicious.
21:41There's no rules when it comes to pizza.
21:42Mm-mm.
21:42Mm-mm.
21:44GORDON RAMSAY.: There's no rules when it comes
22:09Yes or no?
22:11You kept it simple.
22:13There's nothing on that plate that doesn't need to be there.
22:16I'm a yes.
22:18Joe, yes or no?
22:20I think it's quite excellent.
22:21That's a yes.
22:23Big yes.
22:24Your wife has a very, very tough act to follow.
22:26Congratulations.
22:29Good job.
22:30Thank you very much.
22:36What happens if, like, you're in a head-to-head
22:38and a pressure test, and you're forced to really maybe
22:41have a showdown with your husband?
22:42We understand.
22:45Please.
22:48I've come here to win.
22:49Great.
22:51Yes or no?
22:52I can't believe it.
23:07We've got to bring it, baby.
23:10We're bringin' it.
23:12We're bringing it.
23:12I'm the next MasterChef.
23:13I'm the next MasterChef.
23:14I'm the next MasterChef.
23:15I'm the next MasterChef.
23:16I'm the next MasterChef.
23:17Delicious.
23:18My money's on her.
23:19From the desert to the sea and all parts in between, MasterChef took
23:34to America's back roads this year in our very own food truck.
23:38MasterChef in Pennsylvania, MasterChef in Virginia, Utah.
23:44The mission, to find meals fit for an apron.
23:47I cook goat.
23:48Kaibab, squirrel pie.
23:49I do not know Gordon Ram.
23:53And some of the small town home cooks we discovered are here right now to see if they have what
23:59it takes.
24:03Welcome.
24:04Hi.
24:05Your first name is?
24:06Holly.
24:07Renee.
24:08I'm Laura.
24:09Nick.
24:10Nick, good to see you, bud.
24:11What are you cooking?
24:12Smoked salmon.
24:13Steak wrap and a Pasilla stuffed pepper.
24:14It's a chocolate cardamom caramel tart.
24:16Squirrel pie.
24:17What?
24:18Squirrel pie.
24:19I am excited.
24:21Well, I've got porcupine balls.
24:23Oh.
24:24It smells fun.
24:25It tastes good.
24:26Yeah?
24:27Yeah.
24:29Joe, yes or no?
24:31Conceptual, categorical, catastrophic failure.
24:34No.
24:35There is some flavor there, some technique.
24:38It's a lot of hard on the plate, but unfortunately it is not MasterChef.
24:41The next time you see the MasterChef food truck, just wait and let it go by.
24:45So our food truck contenders didn't do as they hoped.
24:52But can Bubba turn things around?
24:53My competition is going to look at me and we got nothing to worry about that old redneck
25:02boy.
25:03But I'm bringing the MasterChef blues to you.
25:05I love the tune.
25:06All right.
25:07First name is?
25:08Bubba.
25:09Bubba.
25:10Yes, sir.
25:11What are you cooking?
25:12Uh, venison wrap, bacon wrap, venison tenderloin with pureed rutabagas and sauteed mustard greens
25:25with green onion tops.
25:26Brilliant.
25:27You've got five minutes to blow us away.
25:37Great.
25:42When was the last time you trimmed that bit?
25:44A couple years.
25:45A couple years.
26:00So is this something you would go out and hunt yourself?
26:03Oh, yeah.
26:04It's the first time I've ever bought deer meat.
26:06Put it that way.
26:09Good job.
26:10Thank you, Graham.
26:11My question for you is when they ask you to bake a souffle or make some agnolotti, what
26:17are you going to do then?
26:18Well, uh, I believe that I can, uh, put forth my best effort and everything that you throw
26:25at me and win this thing.
26:31Joe?
26:32Yes or no?
26:33Um, I think that venison is totally overcooked, under-seasoned.
26:38I'm just worried you don't have what it takes to really go further in this competition,
26:43and an apron would be wasted in this case.
26:46So I'm no.
26:49Graham, yes or no?
26:50The rutabaga was delicious.
26:51The greens are great.
26:52I like the fact that, uh, you know where your food comes from.
26:55And I see something there.
26:56I say yes.
26:59That leads it to me.
27:00Um.
27:01I am feeling amazing.
27:07This apron means more than life, it means progression, it means just everything.
27:30Good job.
27:31Here you are.
27:33With 14 aprons handed out so far, the passion in the kitchen is intense.
27:46I made it this far, it's definitely a beautiful dream right here.
27:49I dream about cooking.
27:50I, you know, food is my, is my love.
27:53I have one hour, one dish to change my life.
27:56And you know what?
27:57It's gonna happen.
27:58Everyone's a witness right now.
28:03Can Craig from Santa Monica keep the momentum going?
28:07That's a nice set of eggplants, no?
28:10I want that apron like a fat kid wants cake.
28:13Woo!
28:14Check for $250,000.
28:18Hello, fellows.
28:21How you doing today?
28:22Hey, welcome.
28:23First name is?
28:24My first name's Craig.
28:25What are you making for us today, Craig?
28:26I made an eggplant rollatini with a truffle scented ricotta and some linguine.
28:31Get to it, you've got four minutes.
28:34You are not afraid of cheese.
28:36No, no, no.
28:37You are not afraid.
28:38I'm kind of a cheesy guy.
28:39Yeah, ba-da-boom-ch.
28:41Is that it?
28:42No, no, no, not, not quite.
28:44What are you doing now?
28:46Is that on fire?
28:47Are you gonna spot weld it?
28:50No.
28:51No.
28:52Just a little melt.
28:53Don't.
28:54Oh, my God.
28:57Stop.
28:58Stop.
28:59In the name of all that's good and holy in Italian food, stop.
29:02All right.
29:03All right.
29:04Thanks.
29:05All right.
29:06Thanks.
29:07All right.
29:08Thanks.
29:09Thanks.
29:10All right.
29:11Thanks.
29:12Thanks.
29:13Thanks.
29:14Thanks.
29:15All right.
29:30All right, thanks.
29:42The eggplant was crispy.
29:44The ricotta was rich and creamy.
29:46The seasoning was right.
29:47The pasta was actually al dente.
29:49It was all really actually quite good.
29:52I'm going to say yes.
29:55You know, you've got a big heart and you're a fun guy,
29:58but I'm struggling to see the finesse.
30:02It's a no for me.
30:04Graham?
30:05The eggplant by itself, the way it's cooked and rolled and stuffed.
30:09Delicious.
30:09I mean, it really is.
30:09It's really nice.
30:10But the pasta underneath and, you know, the tomato,
30:13all the things, I just don't think it's all needed.
30:17So I'm going to say no.
30:22I'm sorry.
30:27Let's go.
30:27Let's go.
30:28Let's go.
30:28Let's go.
30:28Let's go.
30:29Let's go.
30:30Let's go.
30:30But these next few home cooks bring out their big guns.
30:34Is that Sylvester Stallone?
30:35Oh, baby.
30:36Oh.
30:37Let's do this.
30:38What are you cooking?
30:39Veal chopped Caruso stuffed with foie gras.
30:41Foie gras.
30:42Foie gras.
30:43Tunisian couscous.
30:44Pork cutlet wrapped in an egg.
30:45Call the police.
30:46How's the competition out there?
30:47There is not much of a competition that I saw.
30:48Those guys are mook.
30:49And the love of food came from where?
30:50Charles.
30:51Charles.
30:52What's your apron say?
30:53That means a salt and pepper.
30:54And underneath it says, I capito.
30:56Yeah, yeah, yeah, yeah, yeah.
30:57I want to hear some passion.
30:58Let's go.
30:59Let's go.
31:00Let's go.
31:01Let's go.
31:02Let's go.
31:03Let's go.
31:04Let's go.
31:05Let's go.
31:06Let's go.
31:07Let's go.
31:08Let's go.
31:09Let's go.
31:10Charles.
31:11What's your apron say?
31:12That means a salt and pepper.
31:13And underneath it says, I capito.
31:15Yeah, yeah, yeah, yeah.
31:16I want to hear some passion, Charles.
31:21Is this your problem?
31:22I could have done better.
31:23How do you rate this out of 10?
31:25I'd say an eight.
31:27Unfortunately, I don't get it on the plate.
31:30For me, it's a no.
31:32Good heart, but I'm a no.
31:33For me, it's a no.
31:36One, two, one, two, one, two, one, two, one.
31:42So the tough guys strike out.
31:45Next at the plate, a 28-year-old from Long Island.
31:48Good to see you.
31:49First name is?
31:50My name's Frank.
31:51Frank, what'd you do?
31:52I'm a stockbroker.
31:53Stockbroker?
31:54Yes.
31:55You've got five minutes.
31:56OK, thank you.
31:57Get cooking.
31:58Sell it to us.
31:59What's the dish?
32:00This is a home-cured guanciale and parsnip ravioli
32:03in a brown butter sauce with Romanesco.
32:05What's that?
32:06That's the Odio Santo, or red pepper oil.
32:08This is a little basil oil.
32:10Time's up, buddy.
32:18I thought it was about, like, the balance of the filling
32:20and the thickness of the pasta.
32:21Does that look right?
32:22Yeah, looks good.
32:24Hope the texture's there.
32:26I'm gonna get a smile.
32:27Ah, no smile?
32:31Great.
32:33The dish looks great.
32:34I didn't think it tasted as good as it looked.
32:35I thought the pasta was a little bit too greasy for me.
32:38I'll be honest.
32:39I didn't taste one.
32:40So I don't know.
32:41Now that you're saying all the fat's on this dish, I understand where you're coming from.
32:42I think that it had a lot to taste.
32:56The dish looks great.
32:58I didn't think it tasted as good as it looked.
33:01I thought the pasta was a little bit too greasy for me.
33:03I'll be honest, I didn't taste one, so I don't know.
33:08Now that you're saying all the fats on this dish,
33:10I understand where you're coming from.
33:11I think that it had a lot to do with the pressure
33:13that I was under.
33:14Frank, stop, stop.
33:16Yeah.
33:17You didn't even taste your food.
33:19Do me a favor, taste it, and you tell us then.
33:21I mean, you've made something for three judges,
33:23and you refuse to taste it.
33:24I mean, that's ludicrous.
33:25Right.
33:27Guys, give me another shot.
33:28I'm going to show you what I'm made of.
33:29You haven't told us what you think of the dish.
33:33That's what I'm asking you.
33:34I think you're 110% right.
33:36It's loaded with fat.
33:41For me, it's a no.
33:41It's swimming in fat.
33:46I agree.
33:47I see that point, but I think to come in
33:49and to really show that passion.
33:51I mean, we've had so many people that say,
33:52oh, I love cooking.
33:53I'm really passionate.
33:54And I absolutely see it with you.
33:56I'm a big yes.
34:01I think that you're smarter and probably a better cook
34:04than what I ate in the plate.
34:05Joe, I'm here to learn from you guys,
34:07but I'm here to show you what I can do.
34:10I'm here to show you what I got, Joe.
34:11I'm here to show you what I got, Joe.
34:18All right, come around.
34:25Come up here.
34:27Don't make me look like a chump in front of this guy.
34:30Joe, I thank you so much.
34:30Thank you guys so much.
34:32You got it, man.
34:33Good luck.
34:39I got my work cut out for me.
34:40I'll tell you that right now.
34:41I mean, these guys are tough.
34:42In order to win this competition,
34:43it's going to take an extreme amount of hard work,
34:46emotions, sacrifice, but I'm ready to take it on.
34:50As another long day of auditions comes to a close,
35:00Joelle, a 37-year-old soldier originally from Jamaica,
35:04is the last cook to get his marching orders.
35:07I started cooking when I was 12 years old one day.
35:10My mom wasn't feeling well, so she took me to the kitchen,
35:14and she taught me through preparing everything for the day,
35:17and I've been in the kitchen ever since.
35:20And I'm America's next master chef.
35:24Hello.
35:25Hi, chef.
35:25How you doing?
35:26Good to see you.
35:27First name is?
35:28Joelle is the first name.
35:29Joelle, what are you cooking?
35:31What I have here is a Jamaican favorite.
35:33It's a rice and peas with chicken and some vegetables
35:36that I'm going to prepare here.
35:38You've got five minutes.
35:41Today, I brought Jamaica to you,
35:43just in case you have never gone there.
35:45What's the sauce?
35:45Sweet pepper sauce topped off with a little scotch bonnet.
35:48It's just a tat.
35:49It's not overwhelming.
35:50Finish.
35:52Finish.
35:57How did you cook this?
35:59I seasoned it, put some wine in the pan,
36:03and then I cover it and allow it to cook through.
36:06You used the salt?
36:07Whatever.
36:08For the rice and peas, I think I did.
36:10First, I just want to thank you for your service.
36:13What are you doing, Roger?
36:13I appreciate it.
36:14All right.
36:16I really do love the rice and peas.
36:18I think they're really hearty, you know?
36:19Like, you can just sit down and eat a big bowl of that by itself.
36:21Good job.
36:22The time I spent in the cabin, it's drums and thighs.
36:25They don't have breasts that big down there.
36:26Right.
36:27The woman today are a little different.
36:29Woman, chicken.
36:30Oh, breast.
36:30I thought we were talking about breast.
36:32Chicken.
36:32Right.
36:33Normally done with the thigh or the drum.
36:34Right.
36:35So it's a dish that is traditional.
36:36You've turned it posh.
36:37Roger.
36:38Roger.
36:39Joel.
36:40What's the dream?
36:40Where are you going with this?
36:42My dream is to own restaurant.
36:45The rice and peas because it's solid cocker.
36:48First, I don't know what they have to do.
36:50They don't have breasts that big down there.
36:52Right.
36:52The women today are a little different.
36:55Woman, chicken.
36:55Oh, breast.
36:56I thought we were talking about breast.
36:58Chicken.
36:58Right.
36:59Normally done with the thigh or the drum.
37:03Right.
37:04So it's a dish that is traditional.
37:05You've turned it posh.
37:06Roger.
37:08Joel, what's the dream?
37:09I want to name it Jermaine's
37:14The name of my son
37:18Your son five years ago he drowned while I was on my way from military school
37:28So the dream is to continue the legacy yes, sir
37:35I've been shot at
37:37Trucks blew up, and I am still here. I just don't know why so this has to be the reason
37:55Okay, Joe yes or no I?
37:59Like the rice and beans it's comforting it kind of would remind me of the food that I might eat if I go to your house
38:07The rest of the dish is a little bit underseasoned very very very simple
38:12So it's just not at the level. I'm sorry. It's a no
38:16I understand
38:18I'm Graham the thing on that plate that really stands out is the rice and peas
38:24Which I think are really hearty and delicious on their own, you know
38:28You put the chicken on there
38:29It's got a nice color and the sauce that you made from scratch all kind of focusing on where you're from
38:33I'd like to see more of that. So I'm gonna be a yes
38:39Joelle yes, sir, I'm sorry
38:45You're not going back to Miami you're staying it's delicious pick up this apron get up here put this on well done
38:53Well done. Congratulations. Good man
39:12I'm over the top right now. I
39:14I
39:16Think I've just made my family proud, but more importantly my son. I'm sure he's looking and smiling and say go daddy
39:25Next week on MasterChef
39:38It's the last day of auditions go on every level. It's just I'm fit that quickly turns into the first competition of the season half of us are going home like just
39:47Gone it's a race to the finish line your 60 minutes start from now as only a handful
39:53We'll move on to the MasterChef kitchen. It's gonna be a street fight, and I'm ready who's in I am not giving this a for no
39:59And who's out stop as the search for America's next MasterChef continues the competition is off
40:08One potato two potato
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