Bootcamp for the Top 36 turns into a ruthless selection process, where only the most focused and talented home cooks earn a white apron.
#MasterChefUSA #Top36Bootcamp #ChefSelection #CulinaryAuditions #KitchenBattle #FoodShow #CineWorldHubFX #CookingCompetition #DreamBig #ChefJourney
#MasterChefUSA #Top36Bootcamp #ChefSelection #CulinaryAuditions #KitchenBattle #FoodShow #CineWorldHubFX #CookingCompetition #DreamBig #ChefJourney
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00:00Previously on MasterChef.
00:02I've been shot at, and I am still here.
00:06This has to be the reason.
00:11We've never had a blind contestant.
00:14That's delicious.
00:15Do you know what I'm going to give you?
00:16A white apron.
00:17A white apron.
00:18Congratulations.
00:20Day two of the auditions kept dreams alive for some.
00:25But shattered them for others.
00:27For me, it's a no.
00:29It's a no catastrophic failure.
00:31Sorry.
00:34Tonight, it's the last of the auditions.
00:38And for the remaining home cooks, the pressure is intense.
00:41I got one hour, one dish.
00:43It's going to change my life.
00:44And I'm going to do that.
00:46Then, for those who won an apron.
00:48Ready?
00:49The battle to keep them begins.
00:51It's all at war.
00:52The shocking results are in.
00:54Maybe we're not safe at all.
00:55As the search for America's next MasterChef
00:58continues.
01:12Winning MasterChef to me is a step in the right direction
01:15to achieving my dream of becoming a chef in a real kitchen.
01:18This is all I have.
01:19My ultimate dream is to have a restaurant.
01:22I'm going to put my heart on that plate.
01:24I'm going to win the judges over.
01:26It's going to show America I have what it takes to be next MasterChef.
01:30It's the third and final day of the MasterChef auditions.
01:33And for the few remaining home cooks who still have to present their dishes, everything is on the line.
01:42This is absolutely the biggest moment of my life.
01:44I got one hour to make the biggest dish I've ever cooked.
01:46If there's anybody who's up for the challenge, it's me.
01:49First in before the judges, hoping to taste success, is 29-year-old Stacy from Apple Valley, California.
01:58They always had a saying growing up in the high desert that you were either stuck up or knocked up.
02:09And I fell under that up category, unfortunately.
02:12I would drink at least a liter of vodka daily.
02:15But food was my outlet.
02:17Cooking absolutely saved my life, 110%.
02:21My sobriety means more to me than anything now because I'm not afraid to do anything.
02:26This is what I'm supposed to do, and I'm going to win.
02:32Each home cook is given just five minutes to plate up their dish.
02:35If two of the three judges think they have what it takes, they'll win a coveted MasterChef apron
02:41and move on to the next stage of the competition.
02:48Hello.
02:49Hello. I'm Stacy.
02:50What are you cooking, Stacy?
02:51An espresso, coriander, crusted New York steak with a chimichurri sauce.
02:56You've got five minutes to blow us away.
02:58Where are you from?
02:59Apple Valley, California.
03:01My area is a little bit limited on culinary culture.
03:05Just under 30 seconds to plate up.
03:07I'm ready when you are.
03:09Great.
03:10So, where did the inspiration for cooking come from?
03:16Honestly, I really dove in head first after getting myself sober.
03:29Okay.
03:33I love that you took the time to roast the pepitos.
03:37Absolutely.
03:38There's a lot going on on that plate.
03:43It's just charred vegetables and a steak.
03:44I'm hungry to learn.
03:45I plan on getting better and better no matter what happens.
03:54You know, the vegetables stand out, yet that's not the hero.
03:57The hero for me should be the New York strip.
04:00For me, it's a no.
04:02Graeme.
04:03I get your point.
04:04I know what you're saying.
04:05But the grilling and the caramelization of the cauliflower,
04:08there's focus.
04:09Those things scream out to me.
04:10I'm going to be a yes.
04:11Check.
04:13I can do this.
04:14Give me this opportunity.
04:15I will not let you down.
04:17Give me that shot, Joe, please.
04:18I can't reward ambition, so no.
04:22Thank you, Stacey.
04:23I think that's a bad call.
04:26They're blanched.
04:27They're seasoned.
04:27They're acidity.
04:28It doesn't work.
04:29It doesn't work.
04:30They're seasoned.
04:31There's acidity.
04:32It doesn't work.
04:33It doesn't work.
04:34No.
04:36Thank you, Stacy.
04:41I think that's a bad call.
04:45It doesn't work.
04:46They're seasoned. There's acidity.
04:47It doesn't work.
04:56Try it again.
04:57I think the fat's rendered on this.
04:59The pepitas are toasted.
05:00It's grilled right.
05:01Things are cooked through.
05:04For the first time ever, I retasted it.
05:15I'm changing my mind.
05:16Oh, my God!
05:17I was crushed, and they allowed me another chance.
05:33Put that on!
05:34Yeah, you put that on!
05:35Woo!
05:36I am America's next MasterChef!
05:39Yeah!
05:40So Stacy from California got a second bite at success.
05:46I wouldn't be here if I didn't think I could win this whole thing.
05:50Can Rami, a car dealer from Dallas, sell his dish to the MasterChef judges?
05:56I'm one of the top salesmen in the country.
05:59There's nothing I do that I don't succeed at.
06:02I like to think I have the X factor.
06:04Wait, this is getting X-rated.
06:06I'll be honest.
06:07I got great personality.
06:08I got charisma.
06:09I think I'm an excellent cook.
06:11I'm pretty sure I'm getting that A.
06:13I'm ready to go.
06:14Let's do it.
06:15How's it going?
06:16How are you?
06:17I'm doing well.
06:18First name is?
06:19Rami.
06:20You've got five minutes.
06:21All righty.
06:22What are you making, Rami?
06:23I'm making scallops florentine over a roasted red pepper and sweet potato puree.
06:26Where are you from?
06:27I'm from Dallas, Texas.
06:28So are you like Mr. Popular in Dallas?
06:30Well, I met around town with a lot of ladies, if you want me to be honest.
06:33Ladies man.
06:34How are the scallops coming? Good?
06:36I think that you guys would be impressed.
06:38How much would you pay for that dish in the restaurant?
06:40For that, I'd pay $25.
06:41Wow.
06:42$25.
06:43You've got to taste it before you judge.
06:45I'll go try it.
06:46Good luck.
06:54I mean, I like the idea behind it.
06:55I understand some of those Southwest flavors.
06:57Yeah.
06:58Scallops, it might be a little overboard.
07:05You think this will get you an apron?
07:06Yes, sir.
07:16Have you peaked?
07:17No, absolutely not.
07:18There's more?
07:19Well, there's better.
07:20Oh, so you sell secondhand cars and you give me a secondhand dish.
07:23No, no, not at all.
07:24Not at all.
07:25Not at all.
07:28Joe, yes or no?
07:29I'd say Mr. Car Salesman.
07:31I like the pitch, but I don't want to get sold a lemon.
07:34So, no.
07:37Graham, yes or no?
07:38I think that there's a lot of passion, so I'm going to be yes.
07:46You started off by selling us that dish at $25.
07:49It was my mistake.
07:50Rami.
07:59You got an apron.
08:02Let's go.
08:03Good job.
08:04Scallops are perfect.
08:05Good job.
08:06Good luck.
08:08I want everybody out there to know that I'm bringing my A game.
08:17I am the next master chef.
08:21With this final day of auditions coming to a close, the last of our home cooks prepare to face the judges.
08:27I got one dish to change my life.
08:30They all know there are still more master chef aprons up for grabs.
08:36What are you cooking?
08:37I am making a seared skirt steak.
08:38A surf and turf.
08:39A pan-rusted chicken.
08:40I'm doing a grilled veal chop.
08:41I really like the chive oil.
08:42You know, it's not bad.
08:43It's not brilliant.
08:44It seems kind of like a knock-off restaurant plate.
08:45Oh.
08:46The cookery on this and the technique.
08:47Good job on that.
08:48A little overcooked for me.
08:49You've got some high notes.
08:50You've also got some bum notes on there.
08:51Joe.
08:52Yes or no?
08:53Yes or no?
08:54Uh, no.
08:55Graham.
08:56No.
08:57For me, it's a no.
09:24For me, it's a no.
09:28So the judge's mixed opinions stop the flow of aprons.
09:32Can Jordan's chop finally make the cut?
09:36I'm sorry. It's a no from me.
09:38I'm unconvinced of the dish.
09:40I think that there's some things in you
09:42that we can tweak and make better, and I'm a yes.
09:45It's down to you, Joe.
09:50I have a lot more skill than a lot of them out there.
09:53See, I'm a sucker for a veal chop.
10:05I think it's a no.
10:09Thanks.
10:14Hi, I'm very disappointed.
10:15I thought I did good enough to get an apron.
10:17Completely surprised.
10:19Absolutely.
10:20Can't believe it.
10:20With Jordan out of the competition,
10:22only one home cook remains.
10:2732-year-old David Martinez.
10:32We look like twins.
10:34How are you?
10:35Awesome!
10:36Awesome!
10:37First name?
10:38David.
10:39Five minutes, buddy.
10:40What are you cooking?
10:42It's called pescado con chile atole.
10:45What's the food dream?
10:46I absolutely want to be a chef,
10:48but when you come from an area where I come from,
10:51which is the south side of Chicago in Brighton Park,
10:54being Mexican and from the ghetto and going to jail,
10:57getting shot is what you're supposed to do.
10:59And I didn't want to do that.
11:00I decided I'm going to use every minute of every day
11:03to make sure that I do something better.
11:06Is that ready?
11:06Absolutely ready.
11:08So here you have un chile atole con pescado.
11:12I've seen chayote.
11:13I haven't seen it braised like this.
11:15So it's almost like you're using a different technique.
11:18Where did that come from?
11:19I just, I taught myself, you know.
11:22Honestly, I don't have the money to take my wife
11:25to the places that we'd like to go.
11:29Everybody should be able to eat food like this.
11:31This means a lot to you.
11:39People say leaves don't grow in the ghetto, man.
11:41Well, guess what?
11:41I'm a f***ing leaf and I grew in the ghetto
11:43and everybody else can do it too, man.
11:46Absolutely.
11:48Thanks, David.
11:49Thank you, sir.
11:52All right, pull it together, dude.
11:53You got a contest to win here.
12:01The bowl's a little bit awkward
12:12because everything's slopping around in there.
12:14You need a plate to get that out of.
12:23Joe, yes or no?
12:24I think that what you put in that dish
12:29is, um, it's rich and soulful.
12:34I'm a big yes.
12:36Thank you so much.
12:37Clem?
12:40I think that you've made our hometown proud.
12:43I'm a yes.
12:44Awesome!
12:44Awesome!
12:45That's the start of what's to come.
12:48I'm a yes.
12:49Congratulations.
12:50Awesome.
12:50Come and get it.
12:51Oh, my God, dude.
12:52It's an XXXL.
12:54Thank you so much, brother.
12:55Thank you, thank you, thank you.
12:57No crying.
12:58Oh, my God.
12:58Thank you!
12:59Slow down!
13:01You little rhinoceros!
13:08The message that I want to send to the competitors
13:10is you're going to have to kill me
13:11to take this away from you.
13:13America, you're looking at the next MasterChef.
13:17So David is the final home cook to win an apron.
13:21He now joins all the other contenders
13:23trying to move on in the competition.
13:26I've never had a moment like this in my life.
13:27It's the best moment ever.
13:29This is the first step to me allowing my dreams
13:31to develop right before my eyes.
13:33I am Director of Sales and Marketing.
13:35I'm a stay-at-home mom.
13:36I'm an opera singer.
13:37I'm a graduate student.
13:39I'm a stockbroker.
13:40I am a food runner.
13:41I'm a carpenter.
13:42I'm an account executive.
13:44I'm a radio DJ.
13:46I'm a student.
13:47It is definitely a dream come true.
13:50This apron means more than life.
13:53It means just everything.
13:55The most exciting thing I've ever done in my life.
13:58Yee-haw!
14:00I'm the guy.
14:01I'm going to win this thing.
14:02I'm going to take it home.
14:03Congratulations.
14:04Oh, my God.
14:05Right now, it's all about determination and will.
14:08My motivation is a little two-year-old boy.
14:11It's going to be a street fight, and I'm ready.
14:12Thirty-six home cooks have been awarded aprons,
14:19but now they must fight their way into the MasterChef kitchen
14:22where the ultimate battle awaits.
14:29Congratulations.
14:30You are the top 36.
14:32Well done.
14:33Each of you have got a one in 36 chance
14:37at a quarter of a million dollars.
14:39Your very own cookbook,
14:41and most importantly,
14:43the MasterChef trophy.
14:47Now, listen.
14:49After this next challenge,
14:51we're taking at least half of those aprons back.
15:00I'm getting a little bit nervous,
15:01but I'm still pretty confident
15:02that my apron's going to stay on me.
15:04This apron's on the line today,
15:06and I don't plan on letting it go anywhere
15:07because I know that aprons don't grow on trees.
15:10Are you all ready?
15:14Follow us.
15:15Let's go.
15:17Gordon's told us to follow him into the room,
15:20and my mind is just spinning like a roller coaster with no brakes.
15:24Nobody knows how good anybody is,
15:26so naturally I'm going to compete and I'm going to win.
15:36As soon as the doors open,
15:38I see rows of workstations,
15:40and I'm thinking,
15:41oh my God, this is the real deal.
15:45This is super intense,
15:47walking in and seeing these amazing sides of beef.
15:50I'm thinking, awesome, I got this.
15:53I love beef.
15:55It's your very first MasterChef challenge.
16:03So, the big question is,
16:06what exactly will you be cooking?
16:09Take a look behind you.
16:10I hear the beeping around me.
16:27I'm blind,
16:28and I can tell everyone's oohing and aahing,
16:30and I'm thinking,
16:31I have no idea what's going on.
16:33I'm just trying to take in the sounds and stuff.
16:35All of a sudden,
16:36there's this big, crazy-looking robot machine.
16:40I'm thinking,
16:41oh my God, this is insane.
16:44The beef you'll be cooking today
16:46is ground beef.
16:49Ground beef is incredibly versatile,
16:51and that's why it's part of almost every country's cuisine.
16:54If we see 36 bland burgers,
16:58we're going to scream,
16:59and you're going to go home.
17:01Use your imagination.
17:03Now, the pantry behind us
17:05has got everything you need
17:08to make that protein sing.
17:11You name it,
17:12you've got it.
17:14So,
17:15put your brains
17:16in gear,
17:17and go and collect
17:19your ground beef.
17:27So, we're walking up to this big, giant machine,
17:29and we have this big bowl,
17:30and they have these big levers,
17:32and they're getting ready to pull this sludge down,
17:33and all I kept thinking
17:34is, like, Pink Floyd the wall.
17:36Come on, gentlemen.
17:39This dish has to be perfect.
17:42Half of us are going home.
17:43That's a ton.
17:44Like, just gone.
17:46Can't be me.
17:47So, the heat is on.
17:48The possibilities
17:50are limitless.
17:53But your time
17:54is not.
17:56You've all got
17:57just 60 minutes
17:58to take your two pounds
18:00of ground beef
18:02and turn that
18:04into one stunning entree
18:06throughout your 60 minutes.
18:08We'll be watching you
18:09sampling your seasonings
18:11and tasting your sauces.
18:14Make sure the ground beef
18:15is the hero of that dish.
18:17Good luck, all of you.
18:18Your 60 minutes
18:19starts from now.
18:26So, the judges yelled,
18:27go, and I am
18:28running for my life.
18:30Does anybody see stock and broth?
18:32This competition
18:32can be won
18:33or lost
18:34in this first five minutes.
18:35This is where you set
18:35the ground rules down, right?
18:36Yeah.
18:37The minute they saw
18:37the ground beef
18:38they should have had
18:38in their hands
18:39what they're going to do.
18:39Instantly.
18:40The game is being played
18:41in the pantry.
18:42Right now.
18:43Sorry, sorry, sorry, sorry.
18:45I'm going to use my height,
18:46I'm going to have my athleticism.
18:47I'm going to run
18:47through the pantry,
18:48grab everything I need.
18:49Hopefully nobody
18:50gets in my way
18:51because I hate to step
18:52on any of the shorter
18:53competitors,
18:53but that's just
18:55the way it rolls.
19:02I hope we get
19:02a lot of variety.
19:04What would you make?
19:05Do you know,
19:05I'd do something
19:06Pan-Asian.
19:07A delicious,
19:08savory,
19:09spiced meatball.
19:11I'd do a Salisbury steak,
19:12but I would fold in
19:14a bunch of roasted mushrooms
19:15to help find it.
19:16I think that what you
19:17really get to see
19:18is the intelligence
19:18of the cook play itself out.
19:20How do you distinguish
19:20yourself with technique
19:21and strategy?
19:25Get creative.
19:27Focus.
19:27I'm already behind.
19:29Wouldn't you know it?
19:30I'm making a beef roll
19:32with a romesco sauce
19:33and potatoes duchis.
19:35I absolutely have to
19:37put out the best
19:38that I have in me
19:39right now
19:40because there are
19:40some amazing cooks here.
19:42I haven't paid attention
19:45to anybody around me.
19:45It sounds like
19:46everybody's doing
19:46something creative
19:47and fun,
19:48and hopefully mine
19:48will be better
19:49than all theirs.
19:51Did I set the olive oil
19:53somewhere right here?
19:54Cindy?
19:55This is Cindy.
19:55She's my guide
19:57and my aid.
19:58She's pretty much
19:58my eyes.
19:59I just tell her
20:00which ingredients to get,
20:01and then that's
20:01what she gets for me.
20:02She doesn't cut for me.
20:03She doesn't taste my food
20:04or anything like that.
20:05I'm trying to make
20:06a Thai basil beef dish.
20:08It's like a good
20:09comfort food dish.
20:10It's tasty,
20:11and it's simple.
20:14Come on.
20:15Get creative.
20:17Okay, AJ,
20:18what are you cooking?
20:18Orchietti with broccoli
20:20wrapped,
20:21miniature meatballs
20:22with fennel,
20:23and use the sausage
20:24to make the sauce.
20:26What's your wife cooking?
20:26She wouldn't tell me.
20:27She wouldn't tell you?
20:28She wouldn't tell me.
20:29Anna, what are you doing?
20:30Tarragon beef stuffed onion.
20:32What are you doing,
20:32like a papillard,
20:33a roll, a ball?
20:34How are you doing?
20:34I blanched the onion
20:35in the beef stock
20:36and white wine,
20:37and then I stuffed it
20:38with tarragon orange zest,
20:40a little orange with acidity.
20:41Have you told your husband
20:42what you're doing?
20:42No.
20:43He says it's all at war.
20:44Has he told you what you're doing?
20:45I'm not even thinking
20:46about it right now.
20:46I don't know what he's doing.
20:47He's on his own.
20:48Okay.
20:49Good luck.
20:54Hey, David.
20:55Gentlemen, how are you?
20:56Good.
20:56David, what are you making?
20:57I am going to make
20:58a faux marrow.
20:59I've cored out a potato,
21:02and then I'm going to use
21:03that as a vessel for the meat.
21:05Who here is scaring you?
21:07Josh is a pretty strong competitor.
21:08I think Tally's
21:09a pretty strong competitor.
21:10You're keeping your apron,
21:11you're going to give it back to us?
21:12No, I absolutely feel
21:13that I'm keeping my apron.
21:14Let's go.
21:22Five minutes to go.
21:23Please taste everything
21:27you're doing.
21:29Think of those techniques.
21:31Think of those flavorings.
21:33Because we are.
21:35Remember, we're taking
21:38at least half of those aprons back.
21:42I am not giving this apron up
21:44for no reasons.
21:45They're going to have to fight me
21:46for it and take me
21:47and put me back in the swamp.
21:50I'm not worried at all.
21:52I think everything is going
21:53just as I want it to,
21:54and I'm just keep on pushing.
21:58Well, Melanie's doing a...
21:59Like a Salisbury steak.
22:00Salisbury steak,
22:01but I think she must have
22:02ground the meat again,
22:03or she really worked it
22:04with her hands.
22:05It looks very, very mushy.
22:06Michael Chan.
22:07He's doing a really nice
22:08fragrant broth.
22:09If you can pull up
22:10this broth in this short of a time,
22:11this is certainly...
22:12Show some technique there,
22:12like a con snake.
22:13Like a con snake.
22:15What I've seen
22:15is some pretty accomplished cooks.
22:17A lot of seasoning,
22:18good knife skills,
22:18good techniques.
22:19I've seen the cooking
22:20happening in an intelligent way,
22:21and I think we're going to be
22:23eating some tasty dishes.
22:25One minute to go.
22:27Start plating your dishes.
22:3030 seconds to go.
22:33Finish the touches.
22:35Make this count.
22:3710,
22:389,
22:398,
22:407,
22:416,
22:425,
22:434,
22:443,
22:452,
22:461,
22:46and stop.
22:48Hands in the air.
22:50Well done.
22:54Based on what they tasted
22:56and observed throughout
22:57the challenge,
22:58the judges have already
22:59made some big decisions.
23:01Kim.
23:01And will now divide
23:03the remaining 36 home cooks
23:05into three groups.
23:06I'm totally confused.
23:12There's like two groups up front,
23:13but there's still a bunch of us
23:14left in the back.
23:16And I don't know if that means
23:18that we're going to get
23:18to go through.
23:21Maybe we're not safe at all.
23:24For the last hour,
23:25we've watched
23:27and we've tasted.
23:29Some of you
23:30have impressed us so much
23:32that we're already
23:33very confident
23:34that you belong
23:35in the MasterChef kitchen.
23:38But for others,
23:39we've seen enough to know
23:41you're way out of your depth
23:43in this competition.
23:46The good news is
23:47one of these groups of 12
23:49has already made it
23:50straight to the MasterChef kitchen.
23:54I'm looking at their group
23:55and I'm looking at my group
23:56and I'm freaking out
23:57because I've come so far
23:59and I just can't let
24:01my dream be over.
24:02This can't be it for me.
24:04I'm not worried.
24:05Well, I'm a little worried.
24:07Yeah, I'm worried.
24:08Of course I'm worried.
24:12This group here
24:13are all going
24:17straight to the MasterChef kitchen.
24:26This is my dream
24:31coming true.
24:33Happy dance.
24:34Happy dance.
24:36Woo!
24:36Congratulations.
24:39I am so thrilled.
24:40It feels amazing
24:41to be going
24:41into the MasterChef kitchen.
24:43People aren't going to be able
24:43to live with me now
24:44because I'm going to have
24:45such a big ego.
24:46Well done.
24:49This 12, unfortunately,
24:51not good enough.
24:53Please take your rapines off.
24:55You're all going home.
24:56I am disappointed.
24:59But the restaurant
24:59Jermaine's will be open
25:02and I will definitely
25:03send an invite out
25:05to Gardner-Ramsay.
25:06With 12 home cooks
25:09through and 12 sent home,
25:12all that is left
25:13is for the final group
25:14to discover their fate.
25:16Okay, you guys.
25:17We just weren't sure
25:18about you.
25:19Which is why
25:20we are going to take
25:21a closer look
25:23at your dishes.
25:24Bring your dishes
25:24down to the front.
25:28I get called down
25:29as part of this last group
25:30and honestly,
25:31it must mean
25:31that my dish is s***.
25:32So I'm pretty worried
25:33this sucks.
25:36Can the following
25:37four people
25:37step forward together?
25:40David Mack,
25:42Anna,
25:43AJ,
25:44Tanya.
25:46I'm standing
25:47before the judges.
25:48Palms are sweaty,
25:49knees weak.
25:50There's no way
25:50I'm letting them
25:51send me home tonight.
25:52First dish, please.
25:53David Mack.
25:56What's it called?
25:57A reconstructed
25:58Italian beef taco.
26:06The flavors are good.
26:06It's not a bad idea.
26:17I think by the time
26:17you had on your hands,
26:18you could have done
26:18something a little bit
26:19more exciting.
26:21Anna.
26:25Tarragon beef stuffed onion
26:26with golden raisins
26:28and toasted walnuts
26:30and a horseradish creme.
26:40It's interesting.
26:46Nice flavor.
26:47It does work,
26:48but I want more color.
26:50I see.
26:50The inside has to look
26:51as delicious as the outside.
26:53I understand.
26:56AJ.
26:57This is orchiette pasta
27:01with broccoli rabe
27:02and fennel meatballs.
27:08There's a nice little spice.
27:10I think adding that sausage
27:11was a good idea.
27:12I think you did a good job.
27:15Did you taste your wife's dish?
27:17I did not.
27:19Nervous?
27:20I am.
27:21You should be.
27:27It's a nice idea,
27:28but it's kind of bland.
27:33At this point,
27:34I'm thinking
27:35we're both going home.
27:39Next up, Tanya.
27:43My interpretation
27:44of a Persian kebab
27:45that I paired with
27:47a red onion pickle salad,
27:49fried eggplant,
27:50and a roasted garlic yogurt dressing.
27:51Can you step outside, Persian?
27:53Most definitely.
27:55It's bold.
27:57It's very, uh,
27:58very you.
27:59Can you step out
28:01of that comfort zone?
28:10The judges will now decide
28:12if any of these home cooks
28:13are good enough
28:14to make the MasterChef kitchen.
28:16OK.
28:17David
28:24and Tanya.
28:26Step forward, please.
28:30OK, you two.
28:31Your journey
28:32is about
28:34to continue
28:38because you're both
28:39going to the MasterChef kitchen.
28:41Good job.
28:42OK, Mr. and Mrs. Rossi.
28:50Two things
28:51are clear to me.
28:53That you both love each other
28:55and that you both love food.
28:59I will invite you
29:00to say goodbye
29:01to each other right now
29:02because there is
29:04a separation about to happen.
29:06No matter what happens,
29:08knowing I'm going to be
29:09saying goodbye to my wife
29:10is very emotional.
29:17The person going home alone
29:19is...
29:26AJ.
29:27Anna, you're going
29:28through to the kitchen.
29:29Congratulations.
29:30It's bittersweet.
29:40I'm going home
29:40and my wife
29:41is staying behind.
29:43I am determined
29:44to kick some butt
29:45in this competition
29:46for the both of us
29:48and win that trophy.
29:50That is my goal.
29:56Christine, Bubba,
29:57Monty, Nandini,
29:58step forward, please.
29:59The first dish
30:01that we're going to taste
30:02is Christine's.
30:06Straight down, easy.
30:08Down here?
30:09Yes, ma'am.
30:09Right here?
30:10OK.
30:13I made a Thai basil beef
30:16served with rice.
30:21The flavors are really complex.
30:23I get the heat, the sweet,
30:25and it's really delicious.
30:26The problem is
30:27the beef, it's almost dry.
30:31Did you season the rice?
30:33No, sir, I didn't.
30:34I figured that the beef
30:35and the basil
30:37would have enough flavor.
30:38You were right.
30:39Thank you, sir.
30:41I'm going to walk you back.
30:42OK.
30:47Bubba, please step forward.
30:48The idea was what?
30:51Ranch stew.
30:52It decided to cook
30:53the cornbread on top.
30:58Cornbread's actually quite nice.
30:59It actually tastes better
31:00than the savory ground beef
31:02underneath.
31:06Flavorful, but pretty simple.
31:11Thanks, Bubba.
31:13Next, Nandini.
31:14I made ground beef
31:18with fresh spinach, cilantro,
31:21and mint with Israeli couscous,
31:24peanuts, and potatoes.
31:30Everything's cooked properly,
31:32but it doesn't scream out
31:33and explode with flavor.
31:34It's almost one-dimensional.
31:40You've actually got quite a nice
31:41depth of flavor in there.
31:42It's nice.
31:43It's very rare you serve
31:44the couscous and potato
31:46because it starts
31:46as either one or the other.
31:50Next up, Monty.
31:52I am absolutely
31:53beyond belief nervous.
31:55I just don't want them to vomit.
31:56What is it?
31:58It's a beef roll.
31:59I have currants in there.
32:01I have cumin, paprika, goat cheese,
32:03and then I wrapped it up
32:04in a pastry dough.
32:10The beef is delicious.
32:13It's brave.
32:18Very brave.
32:19Love the technique.
32:21Less cheese, more flavor
32:22on that beef.
32:28You going to keep that apron?
32:30I want to.
32:33Back in line, Monty.
32:34It's just too simple.
32:41You know, it's kind of like
32:42a nice idea.
32:42The mince was set right there.
32:43Yeah, I'm sorry about that.
32:44It's broken up and it's too dry.
32:45Yeah.
32:46Monty, please take one step forward.
32:52I'm sure your son misses you.
32:53I'm sure he's super proud of you.
32:56No matter what happens,
32:58promise me that you're going to
32:59continue your journey with food.
33:01Yes, sir.
33:06Well, with that promise,
33:07I'll promise you
33:08a spot in the MasterChef kitchen.
33:15Well done.
33:16Going through to the MasterChef kitchen
33:19feels like I've been given
33:20the biggest gift in the world.
33:23This is my one opportunity
33:25to make my life work out
33:27for the betterment of my son.
33:29And I am not going to throw it away.
33:33Bubba and Nandini.
33:35You guys prepared dishes
33:39that showed the three of us
33:40that getting into
33:41the MasterChef kitchen
33:42is sadly just a little beyond you.
33:47Please take off your aprons.
33:52I just got booted.
33:54I had to turn in my apron.
33:56Good luck.
33:57They can turn me loose now
33:58and let me go back to my swamp.
34:05Good luck.
34:05Good luck.
34:11Christine.
34:13Yes, chef.
34:14Were you happy
34:15with the dish you put forward?
34:17I think the beef
34:19could have been cooked less.
34:22You feel you still belong
34:23in the MasterChef kitchen?
34:25Yes, chef, I do.
34:26I just want the chance.
34:35You're going
34:35to the MasterChef kitchen.
34:40I just feel really relieved
34:42that I made it past
34:43the first challenge
34:44and I want to make it to the top.
34:45I want to show everyone
34:46that, hey, there's this disadvantage
34:47I may have,
34:48but there's really no excuse
34:50that you can't be the best
34:51that you can be.
34:54All four of you,
34:55step forward.
34:58Courtney, first up.
34:59Let's go.
35:01The dish is a...
35:02It is a spaghetti bolognese.
35:04It is a spaghetti bolognese.
35:07Brave move.
35:09Attempting to make a bolognese
35:10in under 60 minutes.
35:15The pasta's done nice,
35:16but the actual bolognese,
35:19the sauce,
35:19it's very sweet.
35:22Rummy, let's go, please.
35:25I just call it
35:26a great wheat patty.
35:27The side of cucumber yogurt
35:28and some pickled vegetables.
35:32Vegetables pickled beeffully.
35:34Yet you look at the beef
35:35and it's mighty gray
35:36and sort of gone off color.
35:43It's bold.
35:45It's confident.
35:46But I think that conceptually,
35:47it's a little bit stretched.
35:50Next up, please.
35:52The inspiration.
35:53I wanted to make a faux bone marrow,
35:56the meat and potatoes
35:57with roasted vegetables.
36:03Smart idea for the bone marrow.
36:05Nice and savory.
36:06Vegetables undercooked.
36:09Rude vegetables aside,
36:10the good thing is that
36:11the beef and potato works really well.
36:13It's tasty.
36:14Thanks.
36:14Okay, Shereen.
36:18This is roasted eggplant
36:20and it's stuffed with garlic mash
36:22and ground beef
36:23with a tomato butter sauce.
36:29Did you taste it?
36:31I did.
36:31I did taste it.
36:32Did you taste the raw eggplant?
36:33My favorite thing on that plate
36:39is the tomato sauce.
36:41Potato really doesn't add
36:42anything to the dish.
36:47Okay.
36:48Courtney, please step forward.
36:51You're an opera singer.
36:54That dish
36:55was your swan song.
36:58You will not be returning
36:59to the competition.
37:00I'm not exactly sure
37:05what just happened.
37:06To be that close,
37:07it's a little bit rough.
37:08I do believe the judge
37:09has made a big mistake.
37:13Shereen, step forward, please.
37:16Do you think today's dish
37:17warrants you a position
37:19in the MasterChef kitchen?
37:21I believe the dish
37:23shows my potential.
37:25You do.
37:27Unfortunately, we don't.
37:29Please take your apron off.
37:30And leave MasterChef.
37:32Thank you, guys.
37:36Good luck, guys.
37:43Both of you,
37:44step forward, please.
37:46We've seen a ton of potential
37:48in both of you.
37:50But only one of you
37:51is going through
37:52to the MasterChef kitchen.
37:54Rami, you think you're
37:55a better cook than David.
37:56I wouldn't be here
37:57if I didn't think I was.
37:59David, you think
38:00you're a better cook than Rami.
38:01Yeah, I do think
38:02I'm a better cook than Rami.
38:05David.
38:10You are not.
38:15Going back
38:16to Southside, Chicago.
38:17You're joining them.
38:19It feels awesome
38:21to be part of the top 18.
38:23I'm just ready to cook
38:24and I'm ready
38:25to show what I got.
38:27Rami, please take
38:29your apron off.
38:30I'm sorry.
38:31You're leaving MasterChef.
38:33It's disappointing
38:34that my journey
38:35in the MasterChef kitchen
38:36is shorter
38:37than I anticipated.
38:39I honestly felt
38:39that it was my apron.
38:41But I'm here
38:42being judged
38:43by people
38:43who are better than me.
38:44So I'm not going
38:45to question that.
38:47Congratulations.
38:48Final 18.
38:48Well done.
38:49Amazing.
38:50I'm in the top 18.
38:54All of you,
38:55come over.
38:56Oh my God, man.
38:58Top 18
38:59competed against
39:00thousands,
39:00down to 18
39:01and I'm in it
39:02to win it.
39:03After tasting
39:04literally thousands
39:05and thousands of dishes
39:06from all across America,
39:08we are here.
39:10One of you
39:11is the next MasterChef.
39:12The competition
39:18is on.
39:24Tomorrow night
39:25on MasterChef,
39:27the top 18
39:28take their places
39:29in the MasterChef kitchen.
39:31This kitchen
39:31is your culinary
39:33theater of dreams.
39:34The competition
39:34rapidly heats up.
39:37Fire.
39:38Fire.
39:39Stand back.
39:40Just stand back.
39:40Battle lines
39:41are drawn.
39:42The duck
39:43was better executed
39:44by me.
39:45That was
39:45a bitch move.
39:46And a surprising
39:47twist turns
39:48the competition
39:49around.
39:51What the heck
39:52is going to happen
39:53now?
39:55One potato,
39:56two potato.
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