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00:07From coast to coast, city to city, and town to town, thousands upon thousands of talented
00:13amateur cooks lined up.
00:14I'm an insurance salesman.
00:16I'm an at-home mom.
00:17To take part in the most intense coloring competition on earth.
00:21As the smash hit from across the world comes to America.
00:24If I got on this show, it would be a fulfillment of a lifelong dream for me.
00:28I'm so excited.
00:30They'll compete to win a quarter of a million dollars, sear their name in culinary history
00:36with their very own cookbook.
00:37I'm ready to bring it.
00:39Let's do it!
00:40And become the first American ever to go from amateur cook to master chef.
00:45At every step of the competition, they'll be judged by three of the toughest figures from
00:49the culinary world.
00:50I'm Graham Elliott from Chicago.
00:52At 27, I became America's youngest four-star chef.
00:56Believe me, I know a thing or two about cooking and eating.
00:58My name is Joe Bastianich.
01:01I own 20 of America's best restaurants and three award-winning Italian wineries.
01:05I don't care if your roommate tells you you're a good cook, your kids, we're going to tell
01:08you how it really is.
01:09And of course, there's me, Gordon Ramsay.
01:12I've been in the restaurant business for 20 years and have 28 restaurants worldwide.
01:17Now, I'm looking for the one person good enough to become America's first master chef.
01:22This is such an honor that you're eating my food right now.
01:24I can't even tell you.
01:26Let's go.
01:27They'll compete under extraordinary pressure.
01:2820 minutes left, folks.
01:30Cook like your life depends on it.
01:31So are you joking around?
01:32No.
01:32Because if you're taking it serious, you would have seasoned the food.
01:34No, I'm taking it very seriously.
01:37All while facing challenges designed to stretch their creativity.
01:41Your future will be determined on how well you cook just one stunning egg.
01:46Test their palates.
01:48Identify ingredients inside that pot.
01:50Cumin.
01:51Your guess is cumin.
01:54And prove they can cook the meal of a lifetime.
01:57I know how important this day is.
01:58I don't want to give them one dish to complain about.
02:02It's a wedding, guys.
02:02You can't just say, I don't know where the salmon is.
02:04Come on.
02:07They'll learn how tough it is to feed an army.
02:10You've still got food in the oven.
02:12Oh, my God.
02:13Oh, by the way, it's cooked perfectly.
02:15And as the competition heats up,
02:18most of them will go down in flames.
02:21Boring, boring, boring.
02:22Take off your apron.
02:23We're out of the competition.
02:26Cook like you're cooking for the emperor.
02:28And after weeks of sweating, slicing, dicing, come on, glorious victories.
02:33That dish gives me hope.
02:34It's inspiring.
02:35And epic failures.
02:37It's a bad dish.
02:38You know it.
02:38I know it.
02:40Only one of them will become America's first.
02:44MasterChef.
02:45Tonight, from the tens of thousands of hopefuls,
02:47only a select few were invited to Los Angeles to compete.
02:50Oh, banana!
02:52You're going to Hollywood, baby!
02:54I'm going to be cooking for Gordon Ramsay in Los Angeles.
02:57They come from every possible background.
02:59I'm a software engineer.
03:00I'm a mother of three children.
03:01I'm an attorney.
03:02I'm a construction worker.
03:03I'm a physician.
03:05They will present a single dish.
03:07At least chicken and rice.
03:08Catfish or candy.
03:09It's our load of baked potato.
03:11It's called funeral potatoes.
03:14For one chance to prove they have the skill.
03:17That's out of control.
03:18That's the best thing I've had today.
03:19And the passion to make the final cut.
03:22Because of the hundred people in this room,
03:25only 30 will earn one of these.
03:28A MasterChef apron.
03:31As thousands of amateur cooks compete
03:34to become America's first
03:39MasterChef.
03:45It's day one of the MasterChef competition.
03:48We've traveled across the country
03:50in search of America's greatest amateur cook.
03:53In this room are the people
03:55that made a big impression
03:57with their flair, passion, and potential.
04:00But just 30 of them will win an apron
04:02and stay in the competition.
04:04I'm going to be America's first MasterChef
04:06because I believe in myself.
04:08People say there's people who cook to live
04:10and there's others who live to cook.
04:12And I live to cook.
04:14Yes.
04:15I want to say to the other people
04:16in the competition to bring it
04:18because I am for real
04:20and it is on like Donkey Kong, you know.
04:22I am definitely here to compete.
04:39Welcome to MasterChef.
04:41I'm Gordon Ramsay.
04:41I'm Joe Bastianich.
04:42And I'm Graham Elliott.
04:43This is a unique opportunity.
04:45For one of you,
04:46you're going to be crowned
04:47the first ever American MasterChef.
04:52Cook the dish of your life.
04:55Show us why you're here.
04:56We've been doing this a lifetime.
04:58I've opened up some of the greatest
04:59Italian restaurants in this country.
05:01You have a unique opportunity
05:02to make the transition
05:03from home cook to MasterChef.
05:05If you absolutely commit
05:07and let that passion show,
05:09you guys will make it.
05:10The main goal today
05:12is to win one of these,
05:14the MasterChef apron.
05:15Getting this means
05:16that you're going to be moving forward.
05:17And the way that you do that
05:18is to make a dish
05:20that is delicious
05:20and amazing
05:21in one hour.
05:25Becoming America's
05:26first ever MasterChef
05:27comes with a unique prize.
05:29First of all,
05:30a quarter million dollars.
05:37He busts out and he says,
05:38you know,
05:38it's a quarter million dollars.
05:40We're like,
05:41holy moly,
05:42that's a lot of money.
05:43Secondly,
05:44publish your very own cookbook.
05:50You've come a long way
05:51to get here,
05:51but this is where
05:52the rubber meets the road.
05:54I don't care
05:55if your roommate tells you
05:56you're a good cook,
05:57your kids,
05:57your moms,
05:58we're going to tell you
05:58how it really is.
05:59Think of the best dish
06:00you've ever tasted
06:01in your entire lives.
06:03I'll guarantee you,
06:04I've tasted better.
06:05Make this count.
06:06As amateur chefs,
06:08there can only be one
06:09MasterChef.
06:10Good luck.
06:14If I was MasterChef,
06:15all I can say is,
06:16wow,
06:17being able to get up
06:19every single day
06:20and know when you go to work
06:21that you're going to love
06:22doing whatever it is
06:23you're doing that day.
06:25That's,
06:25that's a Lysol.
06:27Wow.
06:30Our amateur cooks
06:31have just one hour
06:32in the prep kitchen
06:33to cook the dish
06:34of a lifetime.
06:36Woo!
06:36Hot up here.
06:37They'll be judged
06:38on taste and presentation.
06:41Our first contestant,
06:42Chris,
06:43is in high spirits
06:44thanks to his
06:45signature ingredient,
06:46beer.
06:46I'm cooking for beer
06:48cheese soup for you.
06:49Yes,
06:49I said beer cheese soup.
06:51It's going to be so good.
06:55Cheese and beer
06:56pair so well together
06:57that it's just,
06:58it's a gimme.
06:59Will it be the secret
07:00to success
07:00or will he be the first
07:02to have his dreams
07:03smashed?
07:05Afternoon, Chef.
07:05How are you?
07:06Hi.
07:06First name is?
07:08Chris.
07:09Chris, from where?
07:10I'm originally
07:10from Houston, Texas.
07:11What are you cooking for us?
07:12I brought beer cheese soup.
07:15Beer cheese soup.
07:16I put a lot of beer
07:17in my food.
07:17I love to cook with beer.
07:19I saute shallots,
07:21green onions,
07:22garlic,
07:23and celery,
07:24flour and butter.
07:25Then beer.
07:25Then beer.
07:26Add some cream
07:26and then add
07:27the grated cheese,
07:28let it just melt right in
07:29and boom.
07:30What's your fascination
07:30with beer?
07:31Everything sounds like
07:32it's doused in beer.
07:32I love,
07:33well I love craft beer.
07:34I really do.
07:34There are some really
07:36amazing chefs
07:37that are cooking
07:37with beer.
07:38I mean,
07:39cooking with wine,
07:39everybody knows
07:40people do that.
07:40It's common.
07:41Everybody does it.
07:42Cooking with beer,
07:43it's like,
07:43I don't know,
07:44it sounds kind of funny.
07:45I don't know about that.
07:45It might work.
07:46Let's taste it,
07:47we'll see what it is.
07:47But I mean,
07:48I am not opposed
07:49to using a good beer
07:50to make a good soup.
07:59It's got a really
08:00nice consistency,
08:01actually.
08:08This is what it's
08:09supposed to look like?
08:10Yes, sir.
08:10It's kind of brown.
08:12It's very brown.
08:18It's very brown.
08:25Aye, aye, aye, aye, aye.
08:37You know,
08:38I think there's
08:38definitely things
08:39that you can improve
08:40on that,
08:40but I would have
08:41no problem
08:42sitting down
08:43and eating a bowl of that.
08:46It's a bad dish.
08:47You know it,
08:48I know it.
08:49All right, Jeff,
08:49what do you think?
08:52What do I think?
08:54That has to be
08:55the most disgusting soup
08:56I've ever tasted
08:57in my entire life.
08:59Definitely no.
09:01Sorry.
09:02I'm guilty pleasure.
09:04Say it.
09:04Yes.
09:05No.
09:11Leave that beer here.
09:17Are you crazy?
09:18You'd be dead
09:19if you eat a bowl of that.
09:20You would be dead.
09:21You can't eat a bowl of that.
09:22Come on.
09:22Crazy.
09:23With two no votes,
09:25Chris is officially
09:26out of the competition,
09:27but there are many more
09:28hoping to get hold
09:29of a MasterChef apron.
09:30Love of food
09:31came from where?
09:32Uh, boyfriends.
09:33I've always dated chefs.
09:34I have a thing for chefs.
09:35She's a chef groupie.
09:37There's nothing wrong
09:37with that, Gordon.
09:38I have a yucca
09:40and sweet potato
09:40encrusted snapper.
09:42My advice to you,
09:44continue dating chefs
09:45because you're never
09:46going to be one.
09:46No.
09:47I am making
09:48blackened catfish
09:49over a bed of yellow rice.
09:51It's good.
09:52Is that dish worthy
09:53of that apron there
09:54for me?
09:56No, it's not.
09:58So far,
09:59nobody has done enough
10:00to win an apron.
10:02Our next contestant,
10:03Suzette,
10:04a former professional
10:05soccer player,
10:06is hoping to score
10:07the first apron
10:07any way she can.
10:10We're doing
10:10tilapia fish tacos
10:12with a mango salsa.
10:13I really like
10:14to eat healthy.
10:15I played soccer
10:16professionally for Brazil.
10:17Excuse me.
10:18You played soccer
10:19for Brazil?
10:20I heard you played
10:20soccer too at one point.
10:22Figured we could chat
10:23about it or play afterwards.
10:26Gordon, I'm ready.
10:27I was a forward.
10:28If you were a back,
10:29I'll take you on.
10:30Oh.
10:55Can you tell me
10:56how to improve on it,
10:57please?
10:59The show's not that long.
11:02I really want to learn.
11:04I'm really here
11:04to work hard
11:05and I'm motivated.
11:06I don't think
11:06there's a lot of discussion
11:07here, guys.
11:09One strong piece of advice.
11:11Your enthusiasm
11:11for flirting
11:12put into your cooking.
11:13It'll be a thousand times better.
11:15Joe, yes or no?
11:17No.
11:18Graham, yes or no?
11:19No.
11:19Sorry.
11:20Definitely not.
11:21Okay.
11:22Thank you for coming.
11:22So...
11:23Bye now.
11:25Oh, my God.
11:26I thought it was
11:27going to be sick.
11:28This is ridiculous.
11:29I mean, everything's
11:29just mediocre, bland
11:30and no one's seen anything.
11:32Yeah.
11:32Boring, boring, boring.
11:33We need to raise the action.
11:35Big time.
11:36Crazy.
11:39Coming up.
11:40So far,
11:41this has been
11:42a disappointment.
11:43And later.
11:44Some people call me cocky.
11:45I prefer overconfident.
11:47Overconfident.
11:47Are you setting yourself up
11:48for a fall
11:48or are you just
11:49a bloody good chef?
11:51You're going to bring it?
11:52I'm going to bring it.
12:01From the thousands
12:02who auditioned,
12:02only the top home cooks
12:04were invited here
12:05to battle for the title
12:06of MasterChef.
12:07I'm done.
12:08We need to raise the action.
12:09Big time.
12:09But so far,
12:11not a single person
12:12has been given
12:12a MasterChef apron
12:13and a place
12:14in the next stage
12:15of the competition.
12:18Right, sit down, please.
12:21Unfortunately,
12:21this is not good news.
12:23So far,
12:24this has been
12:26a disappointment
12:26and I'm getting
12:27somewhat upset.
12:31You walk through
12:32those doors,
12:33then blow us away.
12:35I want to see
12:35you perfect that dish.
12:37Got it?
12:38Yes, sir.
12:43Can Mike,
12:44a server from California,
12:46be the first
12:47to win an apron
12:47and make his brothers proud?
12:50What I'm going to do
12:50is cook a panseer duck breast
12:52with a little orange miso sauce.
12:54I'm excited to be here
12:55for Michael.
12:56He's put everything
12:57on a line for this
12:58and to me,
12:59I admire it.
13:00Let's do it!
13:03First name?
13:04Michael.
13:05How old are you, Michael?
13:06I'm 34 years old.
13:07What are you going
13:07to cook for us?
13:08I'm cooking a
13:10panseer duck breast.
13:11It's called duck sam.
13:16Grand manier?
13:17Grand manier, yes, sir.
13:19You're flambéing the pan?
13:20I love it.
13:21Beautiful.
13:22And I'm burning off
13:23the alcohol.
13:24I'm going to add
13:24a little bit of fresh
13:25tangerine or tangelo.
13:31He moves with such speed.
13:32Actually, I'm spraying
13:33a little bit of,
13:34this is a very classic
13:35Korean-style samjang.
13:36It's basically
13:36a soybean paste.
13:38He moves like a chef.
13:41Fine.
13:42Put it up.
13:42Put it up.
13:43Put it up.
13:54This is such an honor
13:55that you're eating
13:55my food right now.
13:57I can't really tell you.
14:07The textures are mind-blowing.
14:09They're absolutely phenomenal.
14:11The balance is unique.
14:12You move like a chef,
14:13and clearly,
14:14you cook like a chef.
14:15Well done.
14:16Thank you so much.
14:18Oh, boy.
14:24That is like sex
14:25in your mouth
14:25in the best possible way.
14:27The acidity,
14:29the brightness,
14:30the spice,
14:31the miso
14:32actually really works.
14:33The food is phenomenal.
14:35I'm going to do this
14:36the way it should be done,
14:37all right?
14:45Beautiful balance.
14:47Unbelievable.
14:48All right, Joe.
14:49Yes or no?
14:50This guy's the man.
14:51100%, yes.
14:52100%.
14:52Graham.
14:53For sure.
14:53Best thing we've had today.
14:55Absolutely brilliant.
14:56Well done.
14:56Oh!
14:57Congratulations.
14:58Thank you so much.
14:59Cut that on there.
15:00Give me...
15:02Cut that on there.
15:03Come with me.
15:04Yeah!
15:06Yeah!
15:08This is exactly
15:09what we're looking for.
15:11I hope you watched him cook,
15:12because that has been
15:13the best dish so far.
15:15Well done.
15:15Congratulations.
15:16Thank you, chef.
15:17Unbelievable.
15:18Woo!
15:19Woo!
15:20Woo!
15:21Woo!
15:21Woo!
15:21This is the most amazing thing
15:23that's happened to me.
15:24All right, all right, all right, all right, all right.
15:26Ever since I left home
15:27and ever since I was a little kid,
15:28it's just the culmination
15:29of all these life experiences.
15:30It's like falling down
15:31to this one moment,
15:32and it's a blessing, man.
15:33It's just, it's amazing.
15:34Dude!
15:35Someone's laughing right now.
15:39Mike's success
15:39breathes new life
15:41into the kitchen.
15:42Hi.
15:43I am cooking
15:44a Southwest seafood salad
15:45with a chipotle lime dressing.
15:47I think there's something in you
15:49that needs to come out.
15:50I think that this apron's
15:52going to help you do it.
15:53Yes or no?
15:54Yes.
15:55Excellent.
15:55Congratulations.
15:58Tell me why
15:59I should vote yes.
16:00I'm going to work
16:01really hard for this.
16:02Joe, you can't drink
16:03a 62-year-old lady's wine
16:05and not give her an apron.
16:06I'm going to say yes.
16:07Woo!
16:08I'm cooking
16:09New Orleans-style
16:10barbecue shrimp.
16:10If you want this,
16:11you have to commit.
16:13I really want this.
16:15Louder.
16:16I really want this!
16:18Woo!
16:24After a run of success,
16:26the pressure was now on Tracy,
16:28a doctor from Atlanta
16:29who hopes her mother's recipes
16:31can help her start
16:32a new chapter in her own life.
16:35My name is Tracy Naylor.
16:37I have a four-year-old son.
16:39Hey, bud!
16:40What you get?
16:42Huh?
16:43My mom is the biggest inspiration
16:45for my cooking.
16:47She's the person who taught me
16:49when I was very young
16:51to have an appreciation for food.
16:53About a year before she died,
16:55I asked my mother
16:56to write down
16:57the family recipes.
16:59That cookbook for me
17:00is probably one of my
17:02most cherished items.
17:03My mother and I
17:04are very much alike.
17:06Don't have any formal training,
17:07just know how to cook.
17:09My puppy right there.
17:11Came all the way
17:12from Buffalo, New York
17:13to see me do this.
17:14One taste.
17:19Couldn't be more proud.
17:21I could not be more proud.
17:22Hello.
17:23Good afternoon.
17:24Good to see you.
17:25You as well.
17:26And first name is?
17:27Tracy.
17:28Right.
17:29And what do you do?
17:30I am a physician.
17:32Where did the love
17:33of food come from?
17:34Well, my mom
17:35is the person
17:36who taught me
17:38everything, really,
17:39that I know about food.
17:40Actually,
17:41in about four days,
17:42it's going to be
17:42the anniversary
17:44of her death.
17:46Sorry.
17:46Excuse me.
17:47Sorry to hear.
17:47Please, take your time.
17:48She died about
17:50three years ago
17:50very suddenly.
17:52And we were very close.
17:53And actually,
17:54I brought with me today
17:56just for inspiration
17:57her cookbook.
17:59Little did I know
17:59that that would be,
18:01you know,
18:02sort of the last remnants
18:03of our family recipes.
18:05After she died,
18:06what happened was
18:07I just started cooking
18:08because I just wanted
18:10to taste her food.
18:11And I just started
18:12just to cook and cook
18:13and try to create
18:15those tastes
18:16and those flavors,
18:17you know?
18:17What do you think
18:18your mom would say
18:18to you now
18:19presenting this dish
18:20in front of the three of us?
18:21She would be beaming.
18:23She would be busting
18:24at the seams.
18:25She loved to talk
18:25about her daughter,
18:26the doctor,
18:27and I think she would
18:27be equally proud
18:28to talk about her daughter,
18:29the master chef.
18:30Okay, y'all eat up.
18:32All right.
19:01I guess the question
19:02for me,
19:03can you take it
19:04to the next level?
19:07Can you cook
19:07outside of the cookbook?
19:09I'm a learner by nature,
19:10so I'm just here
19:11to say,
19:12teach me.
19:20Aprons are earned,
19:21yeah,
19:22with more than just
19:23a home-cooked dish,
19:24so we have to feel
19:25that passion
19:25and that hunger
19:26and that determination
19:27and that will to succeed.
19:30Joe,
19:31yes or no?
19:41The search for America's
19:42first master chef continues
19:44as Tracy,
19:45a doctor from Atlanta,
19:47waits to see
19:47if her mother's
19:48culinary influence
19:49helps her make the cut.
19:51Aprons are earned,
19:53yeah,
19:53with more than just
19:54a home-cooked dish.
19:55Joe,
19:57yes or no?
19:58I think that the,
19:59uh,
19:59the food is delicious.
20:00I think that
20:01a path in the culinary world
20:03for someone like you
20:04would benefit
20:05a lot of people,
20:06so I would give you
20:07a big yes.
20:11Graham,
20:11yes or no?
20:12I have to give
20:13an emphatic yes.
20:15You're the one reason
20:17why master chef,
20:19yeah,
20:20was launched,
20:21searching for individuals
20:21like you across America
20:23that are so passionate,
20:24amateur chefs
20:25that can cook,
20:26really good.
20:27What I want to see now
20:28is the journey.
20:29Absolutely.
20:30Because you have
20:31every potential
20:32to be the first ever
20:34master chef.
20:36And right now
20:36your mother's looking down
20:37with the utmost excitement.
20:40You've done her cookbook justice.
20:43Congratulations.
20:44Well done.
20:45Here we are.
20:46Brilliant.
20:47Well done.
20:59They loved it.
21:00You know,
21:00they loved it.
21:01I'm just overwhelmed.
21:05Having this master chef apron,
21:07it keeps my mom's spirit alive.
21:12My mother would be proud.
21:16They better watch out for me.
21:18I'm ready to bring it.
21:22Master chef traveled the country
21:23in search of Americans
21:24who are passionate about cooking.
21:29Unfortunately,
21:30some signature dishes
21:31did not make the grade.
21:33This is a cheating piccadillo
21:35with a sofrito slaw.
21:37It's very, very pedestrian.
21:38Definitely no.
21:39I could taste
21:40desperation in that dish.
21:42It is a
21:43wine tarragon chicken.
21:45Chicken's way overcooked.
21:46It's like rubber.
21:47Okay.
21:48I don't think you've learned it this time.
21:50What are you cooking?
21:51Wheat cracker encrusted ahi tuna.
21:52Considered a derivation
21:54of the norm.
21:55I can't think of a worse
21:57way of cooking
21:58a stunning piece of ahi tuna.
22:00Definitely no.
22:01Or a shame.
22:02Our next contestant,
22:04David Miller from Boston,
22:05has no problems
22:06talking the talk.
22:07Today, I'm making
22:08my signature dish,
22:09New England-style
22:10bouillabaisse.
22:11Bouillabaisse traditionally
22:12from Provence
22:13in France.
22:15But his personality
22:16is definitely
22:17an acquired taste.
22:19Blam!
22:20Yes!
22:21As I hit myself
22:23in the face with a towel.
22:24Ooh!
22:25I know you want some.
22:26I'm confident as hell.
22:28Are you kidding?
22:28You want to try it?
22:29It's right there.
22:31Please do.
22:32There goes.
22:34There goes.
22:35The question is,
22:36can the judges
22:37stomach David
22:38and his dish?
22:41Gentlemen,
22:42how are you?
22:43Could be a lot worse,
22:44thank you.
22:45Could be a lot worse.
22:45That sounds positive.
22:46Now, first name is?
22:47Could be a lot worse.
22:48Dave.
22:48Dave, from where?
22:49I'm from Boston, Massachusetts, sir.
22:51Boston, Massachusetts.
22:51Are you acting
22:52or are you trying to be normal?
22:53I'm like this all the time.
22:54Wow.
22:55All the time.
22:55What do you do for a living?
22:56I'm a software engineer.
22:58A what?
22:58A software engineer.
23:00Software engineer.
23:01Sir, yes.
23:02What are you making for us?
23:03Today, I have a New England
23:04style bouillabaisse.
23:06It takes two days
23:07to make a perfect bouillabaisse.
23:08Ah.
23:09You're doing this in one hour.
23:10One hour, sir.
23:13Love the confidence.
23:14Some people call me cocky.
23:15I prefer overconfident.
23:21Overconfident.
23:21Are you setting yourself up
23:22for a fall
23:22or are you just
23:22a bloody good chef?
23:25We'll find out, won't we?
23:27Wow.
23:28So, can you give us
23:29a preview?
23:29What do you got?
23:30Well, again,
23:31I'm heating up
23:32the bouillabaisse right now.
23:33I have a crouton
23:35and I'm working on my rouille.
23:37Wait.
23:38Vous avez pensé?
23:39Je parle petit peu.
23:42D'accord.
23:43Donc, on fait quoi maintenant, alors?
23:44Pardon?
23:46Du ciment, s'il vous plaît.
23:48Is this you normally?
23:49This is really, honestly,
23:51this is...
23:51Or is this a Christmas pantomime?
23:52Am I missing the boat?
23:58Where's my olive oil?
23:59I should have olive oil.
24:02Is there olive oil, please?
24:03F*** me.
24:04Are we just being punked?
24:09Here's the good news.
24:10It smells good.
24:12Yeah.
24:12Yeah.
24:25There's one fundamental mistake
24:28with this dish.
24:29That is definitely not
24:30a bouillabaisse.
24:32Let's get that right.
24:53Let me ask you one critical question.
24:55Why did you come on MasterChef?
24:56I put my heart and soul into food.
24:59I'm stuck behind a desk all day
25:01and I'm good at it,
25:02but I don't love it.
25:04I love this.
25:05So my problem is,
25:07when you're good at something,
25:08it creates a confidence.
25:10When you're insecure about something,
25:12it creates an arrogance.
25:14A great bouillabaisse
25:14takes two days to make,
25:16minimum.
25:17And that is not a bouillabaisse.
25:21Arrogant chefs
25:21are like blondes in Hollywood.
25:23And I'm being serious now.
25:25So pull back the smokescreen.
25:26What is the real you?
25:28Get the bravado, yeah,
25:29in the oven.
25:30What's you on a plate?
25:32What is it?
25:33This isn't it.
25:36Give me another chance.
25:37Finally.
25:38Graham.
25:40I mean,
25:41I don't know,
25:42maybe I'm crazy,
25:42but, but...
25:44I'll say yes.
25:47Me?
25:48Is it the talent?
25:51Or is it the...
25:53the joker?
25:57I'm a no.
26:00It's the joker.
26:02What do you think, Joe?
26:10Yes or no?
26:23I mean,
26:24I don't know,
26:24maybe I'm crazy,
26:25but, but...
26:27I'll say yes.
26:30Me?
26:31I'm a no.
26:33What do you think, Joe?
26:40I'm going to bring it.
26:40I promise you.
26:42Really?
26:42I really...
26:43Because if not,
26:44I have him to deal with.
26:47Really?
26:47You're going to bring it?
26:48I'm going to bring it.
26:55You got it, man.
27:00Do me a favor.
27:01Come here.
27:08Ah!
27:15Even when you think
27:16you're not putting anything on
27:18for these guys,
27:19they see right through
27:20what little facade you have.
27:23I take every opportunity
27:25to learn from these guys.
27:27It's a dream come true, really.
27:30Bartender Lee,
27:32Rancher Josh,
27:33and homemaker Christina
27:34all earned an apron
27:35and are now
27:36one step closer
27:37to a quarter of a million dollars
27:39and the title
27:40of America's
27:40first ever MasterChef.
27:42Our next hopeful
27:44is a very big believer
27:45in her Southern style
27:46of cooking.
27:47Mmm.
27:50Slap your mama.
27:51Hello.
27:52My name is Avis.
27:53I'm from Vasheri, Louisiana.
27:55Sometimes imitated
27:56but never duplicated.
27:57Which one are we going to do today?
27:59I'm presently volunteering
28:00with those that are homebound,
28:02elderly, sick, and shut-in.
28:04My cooking style
28:05is the Cajun cuisine,
28:06the New Orleans style.
28:08Once we put it all together,
28:10oh my God,
28:10make your tongue slap your brain out.
28:12Gordon Ramsay
28:13is the in-your-face crazy chef.
28:16Either you love him
28:17or you hate him.
28:19You can't do anything
28:20but have respect for him.
28:22I love him already.
28:25I'm looking forward
28:26to trading this in
28:27for one of what you have
28:28out there for me.
28:30I'm excited about it.
28:31I'm serving for you today
28:33a catfish Arcadia.
28:36And it is
28:38over angel hair pasta.
28:40Season it with all types
28:41of seasoning.
28:42Cut it up,
28:43make your tongue slap
28:44your brain out.
28:44I kid you not.
28:45I love to cook.
28:47And I love it most
28:48when people enjoy my cooking.
28:49I pray that
28:50this is pleasing
28:52to your palates.
29:02One of the main ingredients
29:03of being a master chef
29:05is being able to be selfless
29:07and giving
29:08and passionate
29:09and having faith.
29:10And I think
29:10you scream all that.
29:12Of course,
29:14things also have to be delicious.
29:23I think that the pasta
29:25is a little heavy.
29:26I think that there's
29:27definitely room
29:28for improvement on that.
29:29Okay.
29:29But I'm very excited
29:31with what I've seen here.
29:44I hope it tastes better
29:46than it looks.
29:52I'm concerned
29:53about the presentation.
29:54How do we get you
29:55putting things on a plate
29:56with a little bit more
29:57finesse?
29:58Pasta,
29:58way overcooked.
30:01Catfish cooked perfectly.
30:05But the crispiness
30:06on the catfish,
30:07you know,
30:08I think it's
30:08the catfish itself
30:09is moist.
30:10The crust on the outside,
30:11the exterior is really delicious.
30:12And the pasta's the weak link.
30:14It's a big weak link.
30:17My boat's yet.
30:22Okay.
30:22Joe, yes or no?
30:23Definitely no.
30:24Sorry.
30:26Please, come over.
30:32First of all...
30:35Please, give me a chance.
30:37Do me a favor.
30:40Put that on.
30:42Ah!
30:42Ah!
30:43Thank you, thank you!
30:44Thank you, thank you, thank you.
30:47Oh, thank you.
30:48Congratulations.
30:49Well done.
30:50Oh, my God.
30:52I felt like you just
30:53crushed me.
30:54Yeah!
31:04Coming up...
31:05Mac and cheese.
31:06Doing something so simple.
31:07It has to be perfect.
31:09Does the presentation
31:10on this improve?
31:12What do you mean?
31:12Is that what I said?
31:14He's a walking
31:14disaster.
31:25For our contestants,
31:27MasterChef is the chance
31:28to fulfill a lifelong food dream.
31:32Randy's down-home dish
31:33is filled with
31:34heart-stopping ingredients.
31:36It'll taste like
31:37the best loaded baked potato
31:39you've ever had.
31:40Farmer Randy
31:41can't have
31:41too much of a good thing.
31:43Oh, and I forgot
31:45one thing else.
31:45Nothing goes better
31:46than butter.
31:49My name's Randy Twyford.
31:51Aren't you a bit old
31:51to be wearing dungarees?
31:52No!
31:53No?
31:53This is normal?
31:54This is normal.
31:55Right.
31:55Great.
31:56Okay, um...
31:57Explain to us
31:58what this comparison is.
31:59It's our loaded
32:00baked potato.
32:01This came from my mother.
32:03My mother used to make...
32:04It was called
32:05funeral potatoes.
32:07Holy hell.
32:08When somebody
32:09in the neighborhood
32:10around the farm area
32:11would pass away,
32:12you'd take a dish
32:13over there to them.
32:14It's got cheddar cheese.
32:15It's got mayonnaise.
32:17It's got sour cream.
32:19And you put it all together.
32:20Bake it.
32:21And bake it.
32:22Funeral wakes.
32:23Funeral wakes.
32:24Funeral king.
32:25And then I present it to you
32:26on our pig plate.
32:36Gentlemen.
32:37Okay.
32:55Is it normally that running?
32:57No.
33:00Wow.
33:01Does the presentation
33:02on this improve, or...?
33:04What do you mean?
33:06Is that what I said?
33:07It is what it is.
33:14It's dated.
33:15Okay.
33:15As a nation,
33:16we've moved forward
33:17a hundred years.
33:18It's definitely
33:19caveman food.
33:20Joe.
33:21Resounding no.
33:22I'm sorry.
33:23Graham.
33:24Absolutely not.
33:26So sorry.
33:33Oh, my God.
33:35He's out to hurt people
33:36with that dish.
33:36He's a walking
33:37disaster.
33:37A culinary heart attack.
33:39I weep for the future.
33:40I'm crying on the inside.
33:41He's from a farm, right?
33:43So it looks like cow dung
33:44topped with cheese.
33:46There we go.
33:48With almost half
33:50our aprons gone,
33:51the mood in the prep kitchen
33:52is tense.
33:53But not for everyone.
33:59Let's get some dancing
34:00over here.
34:00None of y'all dance?
34:01Y'all like clubs
34:02and dancing and all that?
34:04For Farouk,
34:05MasterChef is a chance
34:06to finally pursue
34:07a dream he put
34:08on the back burner
34:09for the sake
34:10of his young family.
34:11I mean,
34:12I ain't even playing
34:12with it no more.
34:13Just go ahead
34:13and do what you do, baby.
34:14And then I got
34:15this bacon here.
34:15Just gonna mix it in
34:16with this crumb topping.
34:18He has put things aside.
34:19You do with your family.
34:21You wanted to go
34:22to school for it
34:23and if we just couldn't,
34:24just when you have a family
34:25and this is what he wants
34:26to do, this is his dream.
34:27Daddy, make your macaroni
34:30and cheese.
34:31My passion for cooking
34:32definitely comes from family.
34:34It brings people together.
34:35It brings family together.
34:36You want some too?
34:37Uh-huh.
34:37Yes.
34:38Chef, gentlemen,
34:39how we doing?
34:39Very well, thank you.
34:40How are you?
34:40How are you?
34:40All right, doing real good.
34:42Great voice.
34:42First name is?
34:43First name is Farouk.
34:44Farouk, good to see you.
34:45Now, what are you cooking?
34:46I am cooking
34:47a chic macaroni and cheese.
34:49I call it chic
34:49because I jazzed it up
34:51a little bit,
34:51made it a little more classy,
34:52a little more sexy.
34:53What I'm doing right now
34:54is I'm going to be actually
34:55making some Parmesan crisps.
34:57I'm going to be making them
34:58in the shape of butterflies.
35:00What?
35:02But this is MasterChef.
35:04Yes.
35:04Parmesan butterflies.
35:05It probably needs
35:06about one more minute.
35:07That's the last thing
35:08I think I ever would have
35:09expected to hear from you.
35:10You come in with this voice
35:11that's like shaking the room
35:12and it's like,
35:13I'm going to make you
35:14some Parmesan butterflies.
35:17We just take and we put
35:18this on the side here
35:19and let it do
35:21so it'll like fold up.
35:23You totally baked this, huh?
35:24Grattan style?
35:25Yes, yes.
35:26Straight baked it.
35:26It's actually holding together
35:27very, very well.
35:34All right, let's taste it.
35:35A confident grin, Farouk.
35:37Yes, sir.
35:47Nice browning.
35:48Beautiful, even,
35:49all the way across.
35:50That shows attention to detail,
35:51shows technique.
35:52You're going to get
35:53a nice crunch
35:54breaking through that top
35:55and then you have
35:56that nice, let's hope,
35:59perfectly cooked
36:00al dente pasta underneath.
36:07Okay.
36:10Here's the issue
36:11I have with this dish
36:12before I even start
36:13tasting it.
36:13It has to be perfect
36:14doing something so simple.
36:16Mac and cheese,
36:17one of the most commonly
36:19known dishes
36:19anywhere in the States.
36:21So if you're going to do it,
36:22make sure it's the best.
36:42Mac and cheese,
36:43one of the most commonly
36:44known dishes
36:45anywhere in the States.
36:46So if you're going to do it,
36:47make sure it's the best.
37:01Taste that.
37:16What does it need?
37:17Um, seasoning?
37:21What a shame.
37:23An amazing potential,
37:24great crust,
37:25and you forgot
37:26the most important thing,
37:27seasoning.
37:28So are you joking around
37:29or are you taking it serious?
37:30No.
37:30Because if you're taking it serious,
37:31you would have seasoned the food.
37:32No, I'm taking it very serious.
37:34Who are you with today?
37:35I'm with my wife
37:35and my son.
37:38Get them in here.
37:39Yes.
37:39Yes, chef.
37:47Jennifer, Silas,
37:48I need you, baby.
37:58Hi.
37:59Good to see you.
38:00Chef, my family.
38:01Silas, Jennifer.
38:02Jennifer, nice to see you.
38:03Silas, dude.
38:03Silas, what's up?
38:04I'm calling you.
38:07Is he the chef at home?
38:08Yes.
38:08And what does it mean to him
38:11to be here today?
38:12Everything.
38:13He's made a lot of sacrifices
38:16to be a husband,
38:18to be a father,
38:19to be there for us.
38:21And I've been doing things for me
38:23and he's put his own dreams aside.
38:31And...
38:32You have the balls
38:34to do a mac and cheese.
38:35The topping's delicious.
38:37Fantastic.
38:38I was, I was, I was...
38:39And then you forget
38:40the most important thing
38:41standing in front of you.
38:42Just a little bit
38:43goes a long way.
38:44Small amounts.
38:45As you taste your food,
38:46you look at salt
38:47as a magnifying glass.
38:49You apply it to something
38:50and it makes it taste
38:51that much more
38:52like that ingredient.
38:53Okay.
38:54Time to vote.
38:57I want to like this
38:58as a mac and cheese
38:59and I think that you
39:00maybe to your own detriment
39:01have put this in,
39:03at least for me,
39:04in the category
39:04of a baked pasta.
39:06And as a baked pasta,
39:08I'm going to have to say no.
39:12While the dish
39:14was missing the seasoning,
39:16the salt and pepper,
39:17there was one key ingredient
39:19that I did taste in it
39:20that came through love.
39:23And I think
39:24sometimes more than seasoning,
39:26people forget to put that
39:27into their cooking.
39:31I'm going to give you a yes.
39:37I'm at that T-junction.
39:38I'm stuck between a rock
39:39and a hard place.
39:40You don't need butterflies.
39:41You don't need bushies
39:42of parsley.
39:49Can I just have a quick word
39:50with you?
39:50Yeah.
39:51Please, come over.
39:52Okay.
39:56Do me a favor.
39:57You pick that salt mill up.
40:02And dude,
40:03give that to your dad.
40:05Please.
40:12Take the salt mill.
40:15Use it.
40:15A small amount
40:16goes a long way.
40:18Well done.
40:18Yes, chef.
40:19Thank you, chef.
40:20Congratulations.
40:21Take the salt mill.
40:24All right.
40:25Well done.
40:25Thank you very much.
40:26Bye, gentlemen.
40:27Thanks.
40:31I was so overcome.
40:35Just them accepting me and giving me that opportunity
40:38to grow and get better is what I was overcome with.
40:47I really think that he's going to do.
40:49I really think that he's going to learn from that.
40:49I think that that was something that he's going to take with him forever.
40:54Chef Farouk, to me, seems like a fairy tale.
40:58Once upon a time, starts right now.
41:01With over half our aprons gone, the heat is on for those contestants still left to face
41:06our MasterChef judges.
41:10As the search for America's greatest amateur cook continues.
41:16Next on MasterChef, the final auditions as more amateur cooks from across the country battle
41:23it out.
41:24You've got two hours to get home and cook something authentic.
41:27Get out of here.
41:28Let's go.
41:28We've got two hours.
41:30Obstacles will be overcome.
41:31I was born with a very rare birth defect where I only have three fingers on each hand.
41:35It's difficult because you've got three fingers.
41:37How do you manage?
41:39For me, I have cooking.
41:40Hopes dashed.
41:41Maybe I made the wrong car.
41:42If you've got any balls, you'd go out there and give her an apron.
41:45She does not deserve to go home.
41:47And for some, dreams will become a reality.
41:50I've been waiting for this all my life.
41:52Come here.
41:53I will vouch for him.
41:54Joe, I will make this guy better.
41:57As the search continues for America's first ever MasterChef.
42:11man.
42:12There you go.
42:13Sex Ashes.
42:13Jesus Christ.
42:13Let him. Jesus
42:13Christ. Take
42:13God. Oregon. That's
42:13good.
42:13Guess that you've
42:14You have
42:14happen. Yes. I