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00:03Previously on MasterChef, thousands upon thousands
00:08of ordinary people lined up to take part
00:11in the most intense culinary competition on earth.
00:14All for a chance to win a quarter of a million dollars
00:18and sear their name in culinary history.
00:21At every step of the competition, they'll
00:23be judged by three of the toughest figures
00:25from the culinary world.
00:26I'm Graham Elliott from Chicago.
00:28At 27, I became America's youngest four-star chef.
00:32Believe me, I know a thing or two about cooking and eating.
00:35My name is Joe Bastianich.
00:37I own 20 of America's best restaurants
00:39and three award-winning Italian wineries.
00:42I don't care if your roommate tells you you're a good cook,
00:44your kids, we're going to tell you how it really is.
00:46And of course, there's me, Gordon Ramsay.
00:49Think of the best dish you've ever tasted.
00:51I'll guarantee you, I've tasted better.
00:54I have 28 restaurants worldwide.
00:56I've published 15 books, earned 12 mission stars,
00:59and no one knows more about food than I do.
01:03This is such an honor that you're eating my food right now.
01:06I can't even tell you.
01:07It is delicious.
01:09The main goal today is to win one of these,
01:12the MasterChef apron.
01:13Cook the dish of your life.
01:16Last week, as the competition kicked off,
01:19the judges were unimpressed.
01:21That has to be the most disgusting soup I've ever tasted.
01:24So far, this has been a disappointment.
01:27And the hopes of many went up in smoke.
01:30Absolutely not.
01:31It's a big no-no.
01:33The first contestants failed to wow the judges.
01:36But soon, the cream of America's culinary crop began to rise.
01:40The food is phenomenal.
01:42Make your tongue slap your brain out, I kid you not.
01:44As aprons are handed out.
01:46I'm gonna say yes.
01:47The best amateur cooks get one step closer to becoming America's first MasterChef.
01:53Best dish so far.
01:54I really want this!
01:56Yes!
01:57Give that to your dad.
01:58Please.
01:59Once upon a time, start right now.
02:01Tonight, the search continues.
02:04As thousands of amateur cooks compete to become America's first...
02:13MasterChef.
02:18In the MasterChef prep kitchen, more hopeful home cooks are busy preparing the most important meal of their lives.
02:25That's pretty.
02:26They need to impress our three judges to earn an apron.
02:29Excellent. Congratulations.
02:31And move on to the next round.
02:33With just one hour to prepare, our cooks have to put their passion on a plate.
02:39I'm just a country boy who likes to cook.
02:50Jamaican-born Tamar has deserted her day job to pursue her dream.
02:54Of becoming America's first MasterChef.
02:58I actually quit my job in order to pursue this passion.
03:02Because I felt like I needed to be putting a hundred percent of myself into what I'm doing.
03:07And I felt like I couldn't spend nine, ten hours a day somewhere else.
03:11I think that would have just been a waste of my life.
03:22How are you?
03:23I'm very good.
03:25Nice to see you.
03:26I hope you like lobster.
03:27We love lobster.
03:28Now, first name is?
03:29Tamar.
03:30I'm from Jamaica.
03:31I came here when I was nine years old.
03:33And I just, I'm really here to represent the food from my culture.
03:37The food I grew up loving.
03:39Very simple dish.
03:40I have my curry sauce here, which just started with fresh Jamaican curry that I brought back home for me
03:45the last time I was there.
03:46I got a little pimento seeds, but I took them out because I didn't want you guys to bite in
03:49them.
03:50And, um, I'm sorry.
03:52Green.
03:59So where's the lobster meat?
04:01You've got the claw on there, right?
04:02Doesn't look appetizing, does it?
04:05You know the claw is not the most delicious part of the lobster, right?
04:08It's the, it's the tail.
04:09I've put some underneath.
04:10I probably should have put more of the tail on there.
04:14I have a huge problem with this dish.
04:17Okay.
04:17Because the sad news is the dish looks more appetizing in there.
04:25And what you've started to do is overwork it.
04:28That looks ridiculous.
04:29And that looks delicious.
04:30That shows what it is, yes.
04:31What a shame.
04:37The flavors in the curry are delicious.
04:41So you got that going for you.
04:55So frustrating.
04:56Yes.
04:57Yep.
04:57The secret was in the dish you didn't serve.
04:59Right.
05:00Yes.
05:01And the plate was foo-foo, pretentious.
05:04I am, I am so sorry.
05:06I swear to God, if you make me MasterChef, you will not regret this decision.
05:09I can learn.
05:10I'm a fast learner.
05:11Graham, yes or no?
05:12I think while the curry is delicious, I think that your priorities are not in place to be MasterChef.
05:20I think you need to be more confident in actual food and less on what it looks like.
05:24So I'm a no.
05:26I think the curry is outstanding.
05:29It's mild.
05:30It's delicious.
05:31And you've done it justice.
05:32Definitely yes.
05:35Please.
05:36Joe, it's up to you.
05:38Please, Joe.
05:39I just...
05:40Sell it to him.
05:41Please give me another chance.
05:42This is not the best of Tamar.
05:44And I just really want that chance.
05:46Please.
05:48Please.
05:53No, it's not MasterChef.
05:55OK.
05:55Sorry.
06:01I think we've made a mistake.
06:03I think we've made our first genuine mistake.
06:12You actually found the curry to be delicious.
06:15You said the curry was delicious.
06:16I thought the curry was delicious, and yet she's not through.
06:23If we were sat in her house last night having a bottle of red wine,
06:26you would walk out saying that is delicious.
06:29Let me try it again.
06:30Please.
06:31I think that the dish is still...
06:33She missed on a lot of levels.
06:34It's one dimensional.
06:35And it's a good home-cooked dish.
06:36This is MasterChef.
06:39Yeah, it's delicious.
06:41When the youngest ever four-star chef in America
06:44turns around to me and says that's delicious,
06:46you have to see it from a domestic amateur chef's point of view,
06:50not in your restaurant.
06:51Maybe I made the wrong call.
06:52I mean, I think it's got a lot of potential.
06:56If you've got any balls, you could go out there
06:59and give her an apron.
07:02Coming up, Graham makes the mistake of a lifetime.
07:05But will he eat his own words?
07:08She does not deserve to go home.
07:10And later, at age 22, Whitney's out to prove that age
07:14is no obstacle in the kitchen.
07:16You're very, very young.
07:17I'm like a butterfly.
07:18I'm staying like a bee.
07:28After intense grilling by the judges, Tamar's dream of becoming America's first MasterChef has ended in tears.
07:38Lobster cooked, but it wasn't chewy.
07:39You actually found the curry to be delicious.
07:42When the youngest ever four-star chef in America turns around to me and says that's delicious,
07:47you have to see it from a domestic amateur chef's point of view, not in your restaurant.
07:52Yeah, it's delicious.
07:53Maybe I made the wrong call.
07:55He said it was one of the best curries he ever tasted.
07:58I don't get why you're going home.
08:00If you've got any balls, you could go out there and give her an apron.
08:13She does not deserve to go home.
08:24Tomorrow, I was tasting the dish again.
08:26And I think that the flavors are really there.
08:29I think that you lost a lot of the focus paying attention to things that aren't important.
08:36But after reconsidering, I think that you're deserving of-
08:39Oh!
08:42Oh!
08:45Oh!
08:47Oh!
08:48Oh!
08:48Oh!
08:50Oh!
08:51Oh!
08:51Thank you!
08:52Just really focus on those flavors and being true to yourself, okay?
08:57Oh!
08:58Oh!
08:58Oh!
08:59Oh!
08:59Oh!
08:59Oh!
09:00Oh!
09:00Oh!
09:00Oh!
09:02Oh!
09:02Oh!
09:09All right, let's move on.
09:11Whitney Miller's skills in the kitchen are beyond her 22 years.
09:14This small town girl has big ambitions to become the first American master chef.
09:21But will her age and inexperience work against her?
09:25Food definitely consumes my every thought and emotion all out through the day.
09:30Here, grab some bowls.
09:31Smells good.
09:32Whether I'm at work and I'm sneaking on some kind of website to look up recipes,
09:36or I'm in the grocery store shopping, I'm thinking about food constantly.
09:41Hey, guys, Scott.
09:43And I know that this is a passion of mine that I want to pursue for the rest of my
09:47life.
09:47I know when to bring the heat, but I need to.
09:50Whitney, she looks mild and meek, and like, you know, just a little dainty, but she's got a competitive fire
09:56to her.
09:56I mean, she sets her mind to it.
09:58She's ready to go, and I think she's gonna do a great job.
10:01Really do.
10:02Woo!
10:07Hi!
10:07How are you?
10:08First name is?
10:09Whitney Miller.
10:10And what do you do for a living?
10:11I am a college student.
10:13How long have you been cooking?
10:14Probably since in the ninth grade.
10:16I cook every night for my family.
10:18What are you cooking?
10:19I am cooking a blackened catfish taco with mango chutney.
10:24Well, the colors are beautiful.
10:25It's vibrant.
10:26It actually looks very, very appetizing.
10:42What other kind of things do you enjoy cooking?
10:45Anything southern, and I can just go on and on, because I cook every night for my family, and I
10:50always like to mix it up.
10:51Delicious.
10:54What spices are in that blackened season?
10:55I have cumin, chili powder, red pepper, garlic powder, onion powder.
11:02So, who are you with today?
11:04I'm with my mom, my dad, and my younger sister.
11:06Can you get them in here?
11:07Yes, sir.
11:08Please.
11:08One second.
11:10You know, it's delicious.
11:11I mean, the rub is fantastic.
11:12Despite her young age, Whitney's dish has impressed the judges.
11:16But Gordon's not convinced she's ready for the pressure of this competition.
11:21Okay, so here's the thing.
11:23The idea and the passion, fantastic.
11:25The big problem I have on a personal front, you're 22.
11:28I have three daughters of my own.
11:29You are very, very young.
11:30Why MasterChef?
11:31Because I have a lot of ambition.
11:33And just because I'm young doesn't mean that I have not as much cooking.
11:37experience as anybody else is in this competition.
11:39You've got a lot of very, very aggressive, sharp, experienced home cooks.
11:43These people really want it bad.
11:45You're young.
11:46You're good.
11:46You're sweet.
11:47Are they going to eat you alive and spit you out?
11:49I definitely am tough.
11:50I look soft on the outside, but I'm like a butterfly and sting like a bee, and I'm ready
11:54for the competition.
11:55You're very, very young.
11:57I personally would like to see you back next year.
12:01For me, it's a no.
12:04Can I say something to vouch for her?
12:06Please.
12:07She's sweet, innocent, but she's my sister.
12:11I've grown up around her, and I know she has a fierce side.
12:14And she will get in that kitchen, and she will bust her behind and show y'all that she
12:19will do a good job.
12:20We've seen people twice her age who can't cook half as good as she can.
12:24I'm going to say yes.
12:27Yeah, I'm...
12:28I don't know.
12:30I'm sorry.
12:38But I think you're going to have to put school on hold for a bit.
12:47I am a small town girl, but I have big dreams, and I have that drive and that competitive
12:53nature, and I'm ready to kick butt in the kitchen, so they better watch out.
12:57Congratulations.
12:57Mom and Dad, if this doesn't work at the next stage, you have to pick up the pieces and
13:01not destroy the conference.
13:02And I'm serious.
13:03We will.
13:03Because this is a serious competition.
13:04Well done.
13:05Thank you so much.
13:06Don't let me down.
13:07I won't.
13:08I promise.
13:08So far, the search for the best amateur cooks in America has been hot and cold.
13:14Poor technique, poor execution, a poor dish in the finish.
13:18No.
13:19It's just watery and separate and an insult to lettuce.
13:21The dish is complicated.
13:23My answer is not.
13:24No.
13:25Is the mashed potato bound with some of that hair gel?
13:26Because the lamb's upright.
13:28It's you on a plate, right?
13:30I'm going to have to say no.
13:32You don't think it needs salt?
13:33Yes, it does.
13:34Big time.
13:35I tasted a handful of times, and I thought it tasted fine.
13:38You also picked my salt?
13:40Wow.
13:41I think what you lack in seasoning, you definitely make up for in barricades.
13:47Top three worst dishes we've had.
13:50No.
13:51That is not your best.
13:52The plantain is disgusting.
13:54The steak is like a dog's dinner.
13:56I deserve a second chance.
13:57I can make anything else.
13:58Please.
13:58I am not going to argue with you.
13:59Please.
14:00Three no's, you've got no chance.
14:03Men and women from every corner of America are fighting for the chance to be crowned America's
14:08first master chef.
14:11Jake Gandolfo is out to prove that it's not how you look.
14:16It's how you cook.
14:19All right, bring it in.
14:20My name is Jake Gandolfo.
14:22I'm from Santa Cruz, California, and I am a construction worker.
14:26Uh, I call myself the closet cook because people look at me and they see like this guy that
14:31probably rides a Harley and there's a knuckle dragger and this big dude, you know, but really,
14:35I'm super passionate about all my cooking.
14:37We have some venison tenderloin, spiced up Asian pen of salmon, fried rice.
14:42Master Chef is a great opportunity for me to expand.
14:44I ultimately want to become the best chef that I can be.
14:47I'm probably one of the most passionate people about my craft that you'll ever meet.
14:51Can I approach the bench?
14:53Jake, look into the cigarette.
14:54Real pleasure.
14:55Cowboy cousin.
14:56I was going to say, I thought it was me coming through that door.
14:58Graham, you and me were like bees and carrots.
15:00Don't worry, brother.
15:00Nice to see you, man.
15:01With a handshake like that, what'd you do?
15:03A heavy construction guy, you know, pretty much all my life.
15:05And a big guy like you putting Ponzi food on the plate, I'm gobsmacked.
15:09I love it, though.
15:09It's a juxtaposition, right?
15:11I mean, everyone right away, they see you.
15:12Great word.
15:13They think goatee and tattoos and a big size, and then you pull out perfectly cooked scallops,
15:18like pulled out of the pan with your fingers with pea puree and so much daintiness.
15:23And this is your signature dish, right?
15:24This is you.
15:25Yeah, I think it is.
15:26It starts, you know, with that spadini with my Italian heritage.
15:30A nice sea scallop with a little gremolato over the top.
15:33My version of a sort of eclectic surf and turf.
15:35Coming from the Italian perspective, that surf and turf is the essence of Italian cuisine.
15:39We call it marremonte.
15:40So you bring something with gravitas to the grill and to the range today.
15:43You speak it.
15:44Let's see if you can walk the walk.
16:02Interesting.
16:03Thanks.
16:04Look at that.
16:05You took a scallion.
16:07Yes.
16:08You grilled it as well.
16:09Yes.
16:10And then tied the asparagus in a little bundle.
16:12Yes.
16:13This shows a lot of promise.
16:15But there are some big things that, you know, you can't overlook, like the seasoning and
16:19things like that.
16:19Sure, sure.
16:20Just so you know.
16:20Absolutely.
16:21Any questions or anything you'd like to answer?
16:23No.
16:24Good?
16:27You take a lot of liberties with what should be classical Italian flavors with mixed results.
16:34Okay.
16:36I love the fact that instead of playing it safe and just doing like a big gigantic steak,
16:40like I expected him to do when he walked in that door, to keep it seasonal, to be using
16:45asparagus, to be using peas and things like that.
16:46No.
16:46Surf and turf is about a good quality type of beef.
16:48Yeah, it's not a surf.
16:49Surf and turf is a filet mignonne against a lobster tail.
16:51We've got great scallops and beef, garnish, overcooked rice, and pea puree.
16:55For me, no.
16:58I say yes.
17:00What do you think, Joe?
17:03You're not delivering the passion on the plate.
17:06It's contrived and it's kind of, quite frankly, insulting to put together a plate like that
17:10that we're going to try to wow us and then call it by Italian names without having the
17:14technique and thoroughness to come through on it.
17:16Thank you very much.
17:17You present a dish from Italy to an Italian with some of the best Italian restaurants
17:23in America.
17:24You're setting yourself up for a big four.
17:35We've got great scallops and beef, garnish, overcooked rice, and pea puree.
17:39For me?
17:40No.
17:42I say yes.
17:45What do you think, Joe?
17:50Come here. Step around here. Come over here.
17:55Tell me why I should vote yes.
17:58Because I have the potential to grow and really expand and become a great chef in my heart
18:03of hearts.
18:04Are you dreaming or are you a realist?
18:06I get where you're coming from.
18:07I hear you.
18:08And for me, it's learning from your mistakes.
18:10The pressure hasn't even begun yet.
18:11Look at this guy.
18:11This is the point of entry.
18:13Okay.
18:14I will vouch for him.
18:16I mean, Joe, I will make this guy better.
18:31Unbelievable.
18:32Unbelievable.
18:34Unbelievable.
18:35Unbelievable.
18:36I like the guy too.
18:38I'm just curious to see if he can actually deliver some depth.
18:41I'm a train wreck.
18:42I am a train wreck right now.
18:45Native New Yorker Tom is hoping to carve out his own niche in the culinary world.
18:50See, now it has a face.
18:52My wife will say, there's nothing in the refrigerator to eat.
18:55I'm starving.
18:56I see three ingredients.
18:58I got my salt, my pepper, my garlic, my onion, my olive oil, spices.
19:02I'm golden.
19:04I'm going to be America's first master chef because I'm always driven to the kitchen.
19:09I guess it's instinctual.
19:11I don't know.
19:12I'm ahead of the game right now.
19:14I'm getting an apron.
19:16Hey, guys.
19:17Hello.
19:17How are you doing?
19:18What are you cooking?
19:19Pasta fagioli.
19:21So, you know, with the pasta fagioli, you took on a classic.
19:23So, pasta fagioli is the essence of Italy.
19:25It has to speak to us and it has to deliver the message and the passion.
19:30Does this dish do that?
19:32I believe so, yes.
19:33What I do is I layer it.
19:36I start with the cannellini beans, with the garlic and the onions.
19:39Fresh beans?
19:40No, I use canned beans.
19:42Oh, .
19:43To show my appreciation to offer me this opportunity, I carve apples.
19:48What?
19:49Appleheads?
19:49Appleheads?
19:50Yeah.
19:50Never heard of that in my life.
19:51Appleheads?
19:52Yeah, I made you guys all one.
19:54This is yours.
19:55Oh, come on.
19:55Are you serious?
19:58That thing looks like me.
20:01Which one am I then?
20:02Am I the big one?
20:02So, where's the...
20:03Where's the...
20:03Oh, no.
20:04Oh, no.
20:05I can't believe it.
20:06I'm the big round one with the big cheeks.
20:32Yeah, I've got a big problem.
20:33Yeah, a huge problem with that dish.
20:35Okay.
20:35Yeah.
20:36My apple, okay, tastes better than that.
20:40Okay.
20:42It's been kind of a miss on every level.
20:44Um, I'm sorry to say that it doesn't really represent, really quite frankly, anything.
20:49Joe, yes or no?
20:50No.
20:51Graham, yes or no?
20:52No.
20:54Sorry.
20:54Thank you very much for the opportunity.
20:57Thanks.
20:58They are brutally honest.
21:00Whoever wins this, they're absolutely gonna earn it because they don't play.
21:06Yeah, that's just scary.
21:07Dreadful.
21:09Despite a few bad apples, the judges are impressed by the level of culinary skill America is showing.
21:16That's in the Premier League and it's delicious.
21:19Wow, they don't give it to you easy, man.
21:21They do not give it to you easy.
21:22You've got no idea how excited I am to taste this biryani.
21:26I've been waiting for this all my life.
21:29Come here.
21:30With only a few aprons up for grabs, there's certainly no shortage of talent in this search for America's first
21:37master chef.
21:38Wow, those spices come straight out. There's a lot of heat.
21:42Honestly, first mouthful. Close my eyes. I'm in India. Delicious.
21:48That has to be one of the most ambitious dishes we've seen so far.
21:52The lobsters cook deliciously. I mean, really delicious.
21:56Yes!
21:59It's heart and soul, love and passion, and more importantly, it's just delicious.
22:05Really good.
22:09For a simple guy like me who cooks simple food with a lot of heart, for those guys to like
22:15it that much, it's a true honor.
22:18It's a true honor.
22:20I am making a chicken Florentine salad with black garlic vinaigrette infused with pomegranate.
22:27Jennifer Thal is a busy mom who's hoping MasterChef is her opportunity for a new beginning.
22:35I live in PewDie, Massachusetts, and I'm a mom.
22:38My typical day is filled with two crazy kids who I adore them, but they're both special needs.
22:44Good.
22:44So it's high energy, plus a ton of cooking. You got to say, excuse me.
22:49Things went bad for us when a doctor told me that I was dying.
22:54And all I wanted to be was with my family, cooking dinner.
22:58Dinner's brought us all together.
23:00Mommy makes the best squash, huh?
23:01Yeah.
23:02I later found out that I wasn't dying.
23:05They were wrong. Thankfully, they were wrong.
23:08That is pretty. I can do it all.
23:11I can plate things beautifully. I can cook things beautifully.
23:15You get all of the senses pleased with me.
23:18Hello.
23:18Hello.
23:19Hi. Nice to see you.
23:20Nice to see you.
23:21And first name is?
23:22Jennifer.
23:23A day job.
23:24What do you do for a living?
23:25I'm a stay-at-home mom.
23:26I have two special needs boys.
23:28They're wonderful, wonderful children.
23:31And I have to cook very special dishes for them that are very healthy.
23:34Don't take this the wrong way, but do you really need one more responsibility?
23:37Yes.
23:38Right now in your life?
23:39This is something I want to do for my family.
23:41I really want to learn the best of what's out there and give back to everybody.
23:51Looks like a giant tadpole.
23:53The sauce at the end, what is that?
23:55That's actually the black garlic with agave and that's the infusion with pomegranate.
24:01So it's basically a full-on chicken salad.
24:05Yes.
24:05And it's got the pasta as well, capers, a little bit of everything, so it's a full meal.
24:14Chicken is soft, tender.
24:16It's a healthy way of cooking because it's incredibly delicate, but tastes phenomenal.
24:22Is this something you make a lot of?
24:26Absolutely.
24:45Here's the problem I have.
24:46You have many responsibilities at home and a lot of restrictions in terms of where you
24:51can go with food.
24:52Is there anything else beyond that salad that you could bring to the table that we haven't
24:57seen?
24:58Absolutely.
24:59There's always something new that I'm finding and I seem to have a really great time with
25:03combining things and that's something that I feel as I grow and learn that I could certainly
25:08offer.
25:09At the end of the day, it's about the food on the plate and I don't think it's apron worthy.
25:15I'm going to say no.
25:16Joe, yes or no?
25:17I like the creativity.
25:18I like the passion.
25:21I'm going to say yes.
25:22Yes.
25:24Do me a big favor.
25:27Take that apron off.
25:30Come put this one on.
25:34You deserve it.
25:35Well done.
25:38Well done.
25:39Oh, my God.
25:42The way that she cooked the chicken was extraordinary.
25:45That was good.
25:46Yeah.
25:50Oh, my God.
25:51I made it.
25:52It is like this giant second chance and this is so huge.
25:58I'm so excited to be able to have this opportunity and to just have someone love what you do.
26:05It's wonderful.
26:08Coming up.
26:09That apron's looking through my fingers.
26:11Gordon asks one contestant to go the extra mile.
26:15Whew.
26:16But will she meet his expectations?
26:19I'm hoping, okay, for greatness.
26:21That's what I'm hoping for, too.
26:29With just a few aprons left, the pressure is building for the remaining contestants.
26:35Next to cook for the judges is Adelise, a legal assistant from Los Angeles who loves nothing more than cooking
26:41for her large family.
26:42Food and family are one in the same.
26:44Food is what holds us together.
26:45It's around food where most of our memories are created.
26:48What I would cook for my family, I would put the same food in front of the judges.
26:52One big thank you for Adelise for this wonderful meal.
26:55Thank you!
26:56You're welcome.
26:59Having my mom here is wonderful.
27:00She's like my best friend.
27:02You know, she's so important to me in my life.
27:03So having her here is a must.
27:05Hopefully, Adelise will be one of those people that come out with the prized apron.
27:10Hello, hello.
27:12First name is?
27:13Adelise.
27:13What are you cooking today?
27:14I am cooking what is called relleno de tostones.
27:17It's a Puerto Rican dish.
27:17They are stuffed plantains with a picadillo mixture with ground beef.
27:21A tropical shrimp ceviche with shrimp, jalapeños, red onion, mango.
27:25With two sauces, red wine reduction and sun-dried tomato cream sauce.
27:29Wait, so I heard like 50 Latino ingredients and then red wine reduction?
27:33Yes.
27:33And some kind of creamy cheese sauce?
27:35Doesn't sound very classic.
27:36Now I'm getting really nervous.
27:37What's that?
27:38This is the reduction sauce.
27:39Get a nice design on the plating for you.
27:41I mean, she's already screwed herself by trying to do fancy restaurant food.
27:45She's squirting away the soul.
27:47I hope you enjoy.
27:53Just kind of grab them and eat them.
27:55They're, you know, all good to go.
28:02It's a lot of zigzags.
28:09Give me a little inside memories of food when you're growing up grandma.
28:11Describe the dishes.
28:12Talk to me.
28:13Porritos with chile, guacamole, papas.
28:16Of course, the honey tortilla is number one.
28:18Definitely.
28:21Nice.
28:22I can hear the passion, but I can't taste it.
28:25You're missing the most important part, the heart and soul of what you stand for.
28:30OK.
28:31Who are you with today?
28:31I'm with my mom.
28:32Can you bring her in here?
28:33I definitely will.
28:34Yep.
28:34Go and get her now.
28:35I'd like to talk to her.
28:36OK.
28:36It doesn't make sense.
28:39Nice to see you.
28:40Welcome.
28:40My pleasure.
28:42I have a big problem with your daughter.
28:44How did you teach your daughter to cook?
28:46With this?
28:51This is for hair.
28:53Exactly.
28:54Thank you very much.
28:55Where do you live?
28:56I live in Whittier, California, about 15 miles out of downtown LA.
28:59OK.
28:59So, local.
29:01Yes.
29:02Do me one big favor.
29:03OK.
29:04OK.
29:04Get out of here, go home, raid the cupboard store, and cook to your strength.
29:11Bring back some passion and flavor, not design.
29:15You've got two hours to get home and cook something authentic.
29:18OK?
29:19OK.
29:19Off you go.
29:20Two hours.
29:21Let's go.
29:21Hurry up.
29:22Bye-bye.
29:22She's talking passionately beyond belief.
29:25Huh?
29:25I mean, crazy.
29:26Getting a second chance.
29:27Got to get out of here.
29:2849% of it is about technique.
29:3051% about soul and who you are.
29:32Yeah.
29:32And I think that, you know, she was afraid of that.
29:34So, I really hope that she takes advantage of that opportunity you just gave her.
29:37Second chance.
29:39Second chance.
29:46My fennel smells really good.
29:48That's a really good sign.
29:49Good produce.
29:5026-year-old Sheena is desperate to leave her nine-to-five existence for a future career
29:55in food.
29:57Her first job, to win an apron.
30:01First name is?
30:02My first name is Sheena.
30:03Sheena, welcome.
30:04And what are you cooking?
30:05I have cooked some braised fennel as well as some spatzel.
30:09And what I'm gonna be doing in front of you guys is actually doing my pork tenderloin medallions.
30:15You're so foodie.
30:16I am.
30:17You're so, yeah.
30:17You sound like a chef.
30:18I am a huge foodie.
30:20This is the most important thing in my life.
30:24You're so foodie.
30:31You're so foodie.
30:43All right.
30:44Have a nice day.
30:45It's the most important thing.
30:45It's the most important thing.
30:45What are you doing?
30:45You're so foodie.
30:46Oh, you're so foodie.
30:50And what are you eating?
30:51You're so foodie.
30:52I'm taking a one of my foodie.
30:54The dish has got great potential.
30:56Seasoning perfect, but slightly overcooked.
31:00More than slightly.
31:03When you cook with such intensity like that,
31:06great sear means it continues cooking.
31:08And when it's so thin, it becomes overcooked.
31:11What a shame. What a shame.
31:16That being said, the seasoning is perfect.
31:18She screwed up a couple of, you know,
31:19a little bit of the technique, overcooked the meat.
31:21I think that this dish has a lot of potential.
31:23There's elements of joy on the plate,
31:25but sadly, the most important part is overcooked.
31:28Okay, Joe, yes or no?
31:29I say yes.
31:31I think that there's no denying that your heart is in this.
31:35But cooking, there's some weak spots.
31:38You know, I think aprons are earned.
31:40And sadly, I don't think you've earned it this time.
31:44So I'd have to say no.
31:45Meat.
31:48Please, please say yes to me.
31:50I will never, ever disappoint you ever again.
31:52I promise you.
32:01With a split decision, Sheena's fate rests in Gordon's hands.
32:06Say yes to me.
32:07I will never, ever disappoint you ever again.
32:10I just want to learn.
32:16You talk like a chef.
32:17You're very passionate.
32:19But I'm still going to say, yes.
32:22Well done.
32:24Well done.
32:26Come here.
32:30Focus.
32:31Focus and learn.
32:32You've got everything there.
32:33Sear it properly.
32:34Don't overcook it.
32:42I am very shaky and very shocked and that was really scary.
32:47But I did it.
32:50That's pretty.
32:52Next up is Daryl from Colorado, a home cook whose physical
32:57challenges have never held him back in the kitchen.
33:01I was born with a very rare birth defect called
33:04ectrodactyly, where I only have three fingers on each hand
33:07and two toes on each foot.
33:08As far as general everyday life goes, I really don't let it
33:11affect me much.
33:11My hands and toes have not stopped me from doing anything.
33:14I'm here to support Daryl.
33:16This is something that he has always did, was cook.
33:20I'm very, very proud of Daryl.
33:23Good to see you.
33:24Now, first name is?
33:25My name is Daryl Pierce.
33:26I like to say, some people have beer, liquor, wine.
33:29For me, I have cooking.
33:30It drives me.
33:31It gets me up.
33:32It's difficult because you've got three fingers.
33:35Correct.
33:35How do you manage?
33:37I'm a no excuses kind of guy.
33:38Whatever I want to do, I firmly believe.
33:40I can do it.
33:40Not just do it, but succeed.
33:42How did you manage to cook those ribs in one hour?
33:44That was an adventure.
33:46I used a pressure cooker.
33:47Wow.
33:48This competition, you went with a pressure cooker.
33:50It was confident, ballsy, and crazy.
33:52Crazy.
34:07I can't eat ribs without getting dirty.
34:10I can't eat ribs without getting dirty.
34:27Apron or no apron, you're passionate about food, yet you produced a dish that's impossible
34:33to create in 60 minutes.
34:35I came here today because I love cooking.
34:38I'm passionate about it on an epic level.
34:40This is what I should have been doing as of 16 years old.
34:43This is hard.
34:44Yes or no?
34:45I think the food is good.
34:47You're representing barbecue.
34:49To do it within this time frame is challenging.
34:51You were inventive and risk-taking.
34:54I say yes.
34:56Yeah.
34:57I love barbecue, and I love your story, but this was your one shot to do your dish, and
35:02it just didn't work for me, so I'm going to pass.
35:05I understand.
35:07Gordon?
35:12The barbecue sauce is incredible.
35:15It's individual, and it is absolutely delicious.
35:21You're true.
35:22Ooh.
35:23Apron.
35:24Get that on.
35:25Thank you so much.
35:34I'm so happy.
35:35This is really for my grandmother and my mom.
35:40My mom is my inspiration for cooking, and she passed away a few years ago, and this would
35:45make her very proud, so she would be ridiculously proud right now, so it's really for my mom
35:50and my grandma.
35:53Earlier, Gordon saw passionate contestant Adelie's, but not in her dish.
35:58In a bold move, he sent her home to collect the ingredients for a new dish and a second chance.
36:06That apron's slipping through my fingers right now.
36:09It feels like I've fallen off a cliff.
36:11I'm hanging on to that apron right now, and I either can let go and fall, or I can grab
36:17it and get myself over that mountain.
36:20If she doesn't bring a dish that's true to her heart, the dream of becoming America's
36:24first master chef will be over.
36:27In that cabinet, in there, is the flour, garlic.
36:33In these bags, I've got New Mexico green chiles from Hatch, New Mexico.
36:37My heritage is right directly in these chiles.
36:39This is what's going to hold my dish together.
36:41Honey, just cook as if you were cooking for your family.
36:44It will.
36:46Okay.
36:49Coming up...
36:50Hello again, gentlemen.
36:51I'm hoping for greatness.
36:54Will Adelie's deliver a winning dish, or will she be sent home for good?
36:59Are you feeling confident about this dish?
37:09With just moments to spare, 26-year-old Adelie's from California returns to face our judges a
37:15second time.
37:16The pressure's definitely on.
37:18I mean, I had the first opportunity around, and they gave me a second chance, so I definitely
37:21cannot screw this one up.
37:22Hello again, gentlemen.
37:24Yeah.
37:24What's up?
37:24Now, second time round, I'm hoping, okay, for greatness.
37:30That's what I'm hoping for, too.
37:32What is it you're cooking?
37:33I'm cooking chile rellenos.
37:34I'm glad that you sent me home, because home is the only place that I can get Hatch, green
37:39New Mexico chile in my freezer at this time of the year.
37:42Are you feeling confident about this dish?
37:43I definitely am feeling confident.
37:44I understood your messages loud and clear.
37:47First time round, you give us something pretentious without the authenticity.
37:51Definitely.
37:52And that's something that I have to understand, is that you're not expecting me to come in
37:55here knowing what you guys have already learned and gained the knowledge over all these years.
37:59I've just got to be me, truly Mexican chile, the way the flavor's unlike any other.
38:05All right, guys, dig in.
38:06We've never sent anyone out to go and cook again, yeah?
38:11I know that.
38:12I hope this has worked well.
38:14What exactly is in the stuffing again?
38:16Mozzarella cheese.
38:17Best melting cheese my grandma used to use.
38:20Mm-hmm.
38:21It's fabulous.
38:22It's delicious.
38:23It's light.
38:24It's flavorful.
38:24It's well fried.
38:25And it's hot.
38:26It's spicy.
38:27It's real.
38:27It's got some heat.
38:28It's delicious.
38:29No funny, fancy, squirty bottles.
38:32Just great home-cooked food.
38:34Tasting delicious.
38:35Do you want more of that?
38:36Yes.
38:36Do you want more of that?
38:37Yeah, I'd eat it up.
38:38I do as well.
38:39Yeah.
38:39Joe, yes or no?
38:40Yes.
38:41Graham, yes or no?
38:41Definitely.
38:42And it's a definite yes.
38:43Put that on.
38:44Yes.
38:45Thank you so much.
38:45And stay authentic.
38:47Well done.
38:47Thank you so much.
38:48Really well done.
38:49Thank you so much, you guys.
38:50Good job.
38:51I appreciate it.
38:52Play to your strengths.
38:53Thank you so much.
38:54Can I go run out there now?
38:56You can go.
38:56Let's go.
38:57Well done.
38:57Oh, my God.
39:13If I had a choice of walking in there and getting that apron the first time around, I wouldn't
39:17do it.
39:17I'd do it the same way I did it this time.
39:19Because it helped me learn something.
39:21Helped me to see and understand what the purpose of it was.
39:23You've got to fall before you stand up and learn not to trip again.
39:26So it was definitely worth it.
39:28Definitely worth it.
39:29This is my baby.
39:35Now, the ultimate kitchen battle begins.
39:39The judges have selected their top 30 contenders.
39:43One of them will walk away with $250,000, their own cookbook, and the title of America's
39:51first master chef.
39:53In this room is the one individual that can be crowned the first ever American master chef.
40:01The competition is only going to get harder.
40:05Make no mistake about that.
40:08Well done.
40:09And good luck.
40:10Good night.
40:11Good night.
40:14This is really the opportunity to reinvent myself, you know, and go from being a 41-year-old
40:20lawyer to a 41-year-old chef.
40:23Getting to wear this apron is just the start of the dream.
40:26I am a 62-year-old housewife from Duluth, Georgia.
40:30I am a physician.
40:31I'm a bartender.
40:32I work in real estate.
40:33Construction worker.
40:34Stay-at-home mom.
40:35I'm a rancher.
40:36Restaurant manager.
40:36Public relations consultant.
40:37Legal assistant.
40:38Software engineer.
40:39From here on out, whatever my hands touch will win me this competition.
40:46I want it so bad now.
40:48I want this title of America's first master chef.
40:52I'm determined.
40:53I'm going to give it everything I have.
40:55I am serious.
40:57I really want this.
40:59I need to bring my A game every second.
41:02I absolutely have a shot.
41:03I want to be.
41:04I will be absolutely without a doubt.
41:07First.
41:08First.
41:09The first.
41:09America's first master chef.
41:17Next time on master chef.
41:20By the end of today, over half of you won't be in this competition.
41:24The real competition begins for the chosen few amateur cooks.
41:29You can't cut an onion.
41:30You have no place being in the kitchen.
41:33The heat is on as the contestants face their first two big challenges.
41:37The most important egg you've ever cooked in your entire lives.
41:41Who will make the cut?
41:42Thanks.
41:43How bad is it?
41:45Do we need stitches?
41:45And who will fold under the pressure?
41:47Stop, stop, stop.
41:50Sorry, you're leaving master chef.
41:52I see talented people dropping like flies.
41:55The pressure was definitely on.
41:57As the search continues for the first American master chef.
42:00Anybody here that's not nervous, get nervous.
42:10You