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00:02This season, MasterChef is going global.
00:06Welcome, everyone!
00:08As the best home cooks in the USA
00:10will represent four territories across the globe.
00:13Asia Pacific!
00:15Europe!
00:17America's baby!
00:19Viva Africa!
00:20This is MasterChef Global Gauntlet.
00:24Let's go, baby!
00:26Make something that is totally unique to your culture
00:29and to your territory.
00:31Making a Jamaican beef patty.
00:32Everything is so South Indian.
00:34We're doing a kangaroo.
00:35Kangaroo.
00:36Aussie, Aussie, Aussie!
00:38Will we get back to the dish, please?
00:40These cooks will fight tooth and nail...
00:45...to not get benched.
00:47A red card.
00:48Oh, my God!
00:49I'd be nervous about me, too.
00:51Whoo! That was good game play.
00:53Because in a competition this rowdy...
00:56...everyone has the same goal.
01:00We're embracing World Cup fever
01:02here in the MasterChef kitchen.
01:04It's a celebration from start to finish.
01:06This is a royal wedding.
01:08Oh, my God!
01:10Nick DiGiovanni!
01:11But not everyone can handle the heat.
01:14Oh! Oh!
01:15Put it off!
01:15It's off. They're both off.
01:16We're in fire, you idiot.
01:18That is raw.
01:19It's like a pile of .
01:20We're in the pan!
01:21Please!
01:22This is mad!
01:23Switch!
01:24That's enough. Go. That's enough.
01:25I don't give a .
01:26Just slice one.
01:27Get it on a plate!
01:29I am feeling overwhelmed.
01:31It's all right. It's okay.
01:32You're not gonna make it.
01:35I don't taste Vietnam in this dish.
01:37It is so unappetizing.
01:39It felt like I forgot how to cook.
01:41You're not gonna fool us.
01:43Oh, goodness.
01:44Would you eat that?
01:45I know you so much better than this.
01:48If you tell yourself, I got it, you will conquer.
01:53I'm not afraid.
01:54But when their passion for their culture shines through.
01:56I am shocked that you made this.
01:59It's kind of incredible.
02:00These home cooks will be transformed.
02:02This is a beautiful dish.
02:04Thank you, chef.
02:05Into the best amateur chefs.
02:07You nailed it.
02:08This kitchen has ever seen.
02:10This makes me want to go to Morocco.
02:12But only one will claim the title.
02:14You have put both head and heart in this place.
02:17Showstopper.
02:17Thank you so much.
02:18And stand on top of the world.
02:20It is exceptional.
02:22You're fearless.
02:23This is MasterChef Global Gauntlet.
02:26Let's go!
02:46Oh, man.
02:47We are here.
02:49This is so amazing.
02:51We are in the freaking MasterChef kitchen right now.
02:55Wow.
02:55Look at the fun.
02:56This is nuts.
02:57Have the Europe.
02:59Oh, my God.
03:00That clock's gonna be my worst enemy.
03:02Oh, my gosh.
03:03What's up, man?
03:03What's up, bro?
03:04What's your name?
03:04I'm Jeff.
03:05Harry, what's your name?
03:07Vasha.
03:08Nice to meet you.
03:08Daniel, nice to meet you.
03:09Hell yeah, bro.
03:10Where are you from?
03:10What do you think, bro?
03:11I feel his hair, bro.
03:12What do you think, bro?
03:13You gotta be, like, Italian, European?
03:14Boom.
03:15What's your background?
03:16Uh, Scottish.
03:18Oh, wonderful.
03:20This is awesome.
03:22I'm from Dallas, but I'm representing Africa and Nigeria, man.
03:27Being here is a dream come true.
03:30I'm, like, overly excited right now.
03:32Oh, my God.
03:33It is such an honor to get to represent India.
03:36I love my culture, and I was raised to share it with other people.
03:41Italy is going to win MasterChef.
03:43Europe is known for food.
03:44They're known for the flavors.
03:46It's, like, it's not really in a competition at this point.
03:48I'm here to tell you that Jamaica, we're mad confident.
03:51Hey.
03:51So get ready for the competition, because I'm here to win.
03:54I want that apron more than anything I've ever tried for in my life.
03:57I'm ready to cook.
03:58Let's go.
03:59All right.
04:00Woo!
04:03Oh, my God.
04:05Oh, no.
04:09Oh, my God.
04:12Let's go.
04:13Woo-hoo!
04:19Woo-hoo!
04:20Woo-hoo!
04:23Woo-hoo!
04:26Woo-hoo!
04:27Woo-hoo!
04:30Woo-hoo!
04:32Woo-hoo!
04:33Woo-hoo!
04:33Woo-hoo!
04:33Woo-hoo-hoo!
04:34Woo-hoo!
04:34Oh, my goodness meh!
04:37Welcome, everyone, to the amazing MasterChef kitchen.
04:41Come on!
04:44this is going to be no ordinary season because we're about to witness something truly amazing
04:52the world cup hosted right here in north america and in honor of that iconic tournament
05:01we are hosting our very own global food competition
05:06this is master chef global gauntlet let's do it yeah let's go you are each an ingredient in the great
05:21american cultural melting pot yeah so we want you to put your heritage on the master chef map
05:29oh wow and prove that you can take home the title
05:36a quarter of a million dollars
05:43and that master chef trophy
05:51now just like in the world cup this master chef global gauntlet is going to be a team sport
05:58oh this season we'll have four territories represented we have the americas
06:10africa
06:18europe
06:22and finally asia pacific lowdown
06:30and just like the world cup the only way to get in is through the qualifying rounds
06:38just five cooks from each territory will move on to the next phase of this global gauntlet
06:46the only thing standing between you and the world is your signature dish
06:53make us all delicious dishes that really show us where you come from how that has shaped who you
07:00are today and see if that global influence can make you america's next master chef
07:07right it's time to see which one of you will earn one of these
07:20and iconic masters chef apron
07:26that's my size that's my size and with tonight's qualifier the territory that will fight for the aprons
07:34first is
07:40europe europe let's go
07:43let's go
07:45guys in europe you have 50 countries from albania to the united kingdom home to iconic dishes like greek
07:53spanakopita spanish paella obviously the greatest steak of all the bistecca fiorentina the italian
08:00t-bone steak right don't forget beef wellism joe ah right tonight you'll have just 45 minutes
08:08to cook your signature dishes that really does scream you and most importantly your european heritage
08:16to get through this global gauntlet you'll need to get a yes from all three judges and without three
08:23yeses you will be leaving this kitchen empty-handed we'll see you through those doors the very best of
08:31luck to you all see you shortly good luck goodbye
08:39this is going to be exciting they are lively i can't believe we are here this is amazing
08:47i tell you what it's really nice to be back with you guys thank you season 16. so today is
08:55europe
08:55what do you think i think about starting culinary school everything that we were taught was based
09:00off of european ways yeah but let's be honest it does come with a lot of pressure representing your
09:05cultural heritage listen i want to see not just the drive and the passion but the authenticity there's
09:10a lot of great cooks out there we have to keep it tight we only have five aprons tonight
09:14it's going to be one hell of a season three two one
09:24lemon everywhere i'm julia i'm from miami florida and i'm representing italy specifically sicily
09:32my name is dan i'm from austin texas 31 years old and i'm representing my family's heritage they
09:37immigrated from the soviet union my parents came to the estates as political refugees in 1988 i learned
09:44to cook with my mom we found my grandma's recipe book once she passed away my love of cooking
09:50developed more and more over time that's good thanks babe
10:00it would mean the world to me to get an apron for my grandmother for my family
10:04being here it's not just about me it's carrying on a legacy because my grandmother veronica chili was on
10:09season six of masterchef i'm dedicating this dessert to my granddaughter that pie damn tastes good
10:21my grandmother did great on masterchef she should have went all the way and there's a line from the
10:26godfather that says never turn your back against the family and that's exactly why i'm here to give
10:30vengeance for mimi she's my blood perfect look at that let's go
10:43welcome hi hi first name is dan tell me about the dish what you're doing i'm making cheese blintzes
10:48with a blackberry compote so my family immigrated from the soviet union present day belarus is where
10:53my parents are from and in terms of the crepes um what's got in there because it looks nice these
10:58are
10:58typical french crepes i thought you'd be tossing that no you're not tossing you know how to toss
11:02those things don't you put it to the edge i'm playing it safe come on this is not the time
11:06do
11:07you want to see him toss a a crate yes turn around do it properly come on let's go come
11:11on come on
11:12there you go let's go come on let's go good evening how are you wait hold on a minute hello
11:22hi you don't remember me do i you should i remember your apple pie yes oh my goodness me
11:29veronica oh my god come here girl gee good to see you this is your incredible granddaughter
11:36she's a shooting star i love that well tell about you what's the dish and where is it from i'm
11:43making
11:43you sicilian cannolis i love that um these shells super important okay and it is as half as good as
11:49the apple pie was years ago trust me okay i pray thank you let's go all right i gotta build
11:59these
12:02slow down just slow down this one's a little oblong
12:27come on in give us your first name where you're from and tell us about the dish my name is
12:32dan i live
12:33in austin texas and i've made you cheese blintzes with a blackberry compote so i'm representing my
12:38russian jewish heritage and i was a really picky eater but when my grandma made me cheese blintzes and put
12:44it on the table she would say eat you like this you must eat now visually it looks nice but
12:56it's
12:56incredibly simple let's hope they taste amazing
13:08okay remember you need three s's for an apron so let's begin with gordon yeah listen great execution
13:14with the crepes but the filling is very dense it just needs a touch more sweetness just to make it
13:20a
13:20little bit more interesting yeah i love the presentation of the roll here i mean everything
13:24looks perfect but the cheese itself feels very chalky daniel it's a no for me i uh i liked it
13:41it's okay i love you hello welcome welcome welcome all right i'm julia i'm from miami and i made
13:51you guys the holy cannoli trinity and it's tiramisu pistachio and then a classic cannoli now you make
13:57cannolis at home is it a family recipe i actually own my own cannoli business yes so it's it's pretty
14:04small scale right now it's out of my mom's kitchen and i actually went to sicily to go and try
14:09a bunch
14:09of different flavors and then this is what i came up with so you actually did a research trip to
14:14sicily
14:14yes that's very thorough young julia oh i love that yeah it was my dad's uh money but
14:20that's amazing shall we go and take it yes all right oof wow what happened with the plating here
14:29yes typically cannolis are a very humble dessert i would say and i was trying to kind of elevate that
14:35however looking back i kind of wish i would have just kept it classic i'll be honest i'm slightly put
14:40off with all these little splats and the silly garnishing it doesn't look very appetizing does it
14:44that's fair i'm hoping they taste better than they look
14:57i'm hoping they taste better than they look that's fair shall we try
15:12all right you need three yeses to get one apron gordon what do you think um the shell's actually
15:19cooked beautifully it's crisp and blistering on the outside but the flavor's there there's no two ways
15:24about that for me it's an absolute yes to an apron thank you one yes i'm already tearing up yes
15:32when i bit into the pistachio cannoli it broke on me but in the best kind of way like i
15:39was so happy
15:41that it was crisp the flavors are there it's not too sweet um for me it's a yes oh my
15:50god you guys
15:50have to stop doing that oh my god well that's two yeses uh young lady uh joe this is on
15:55you it comes
15:56down to the italian for the cannolis this is a difficult thing guys you're young you know
16:02it's fierce out there give me the chance give me the chance and you'll see um
16:07um for me it's a yes thank you guys thank you thank you thank you thank you hold on the
16:17apron great job
16:32i have no words i'm just so so excited you're gonna go past me all the way to the end
16:39oh don't
16:40cry don't cry don't cry don't cry tasted a lot better than they look 100 how many 20 year old
16:44chefs
16:45you know that's gone to the birthplace of something happily surprised what a promising start i can't
16:50wait to see who's next oh my god you got this oh yeah oh yeah let's go let's go nico
17:02oh my god
17:08look so good but inside i'm freaking out i just take it very well how's that seafood doing it's
17:17doing fine this dish is definitely gonna earn me an apron today i think they're gonna love it they're
17:22gonna feel like they're sitting right in front of the beach you know in spain and tasting seafood paella
17:31punchy yeah punchy when people think of scottish food they sometimes just think that
17:36it's fried food and i want to disprove that they have beautiful seafood
17:44oh yeah oh yeah oh yeah smoke in the kitchen let's go
17:48my name's nico i'm making red wine risotto this dish will earn me an apron because this is like me
17:53on a plate northern italian like i'm very proud of northern italy and this is a classic risotto
17:57so joe shouldn't be complaining too much hello hi hi what's your name agatha yeah so what are you
18:11making i am making an arroz meloso with seafood and snapper on top so this would be a spanish dish
18:18i would imagine yeah kind of similar to the paella but with more broth okay i know that where did
18:23you
18:23come to america i came because of this guy and then i met him and i stayed why master chef
18:31why
18:31now like what does this mean for you i love cooking for my kids and my family but i think
18:35i have more to
18:36offer and to share all right that would taste the salinity in the arroz and see if you like it
18:41that
18:41way it's good i think it's good yeah even though we decide who gets the apron it's all that matters
18:46what you think good luck thank you so much thank y'all thank you salinity let me taste it i
18:53guess
18:55hey what's your name nico who are these dudes these are my fans
18:59i see nico what are you cooking i'm making a red wine risotto with caramelized pears and gorgonzola
19:07oh very ambitious is this a dish that you often have yeah so i'm from the north of italy you're
19:12gonna speak italian to me now too you speak italian yeah yeah i'm fluent in italian what else do you
19:17speak i speak spanish and romanian and obviously a little bit of english oh you can teach joe how many
19:21you speak many we're here to talk about nico italian italian speaking a lot of languages so so this
19:27is young handsome are you feeling some kind of way right now i feel nothing he's got hair
19:36he's got he's got hair for both of us so here's what i'm feeling though yeah that's a lot of
19:41liquid
19:42there's the risk of popping the kernels yeah it's a tricky dish nico be careful i would get some of
19:48that liquid out it's too much you have nine minutes left you think you're gonna make it positive not
19:55if you don't make a change good luck thank you very good very good i grew up watching masterchef with
20:05my family back in italy and to not make italian food perfect for joe would destroy the world for me
20:14damn that is frustrating
20:24damn that's super you're good you're good no stress
20:29i had a little bit too much shock when i wasn't paying attention it's just frustrating that's like
20:33not perfect because i know i've made a million times and it's always perfect it's okay we got it we
20:37got
20:37it's better yeah it's better that's way better let's go let's go let's go let's go home stretch
21:05this is the last one
21:06welcome young man come on up
21:15my name's nico i'm 21 and i'm from milburgh new jersey and the dish nico the red wine risotto with
21:20caramelized pears sage and gorgonzola wow this dish it comes from waking up in the mountains of
21:26northern italy and watching my granddad eat gorgonzola from the knife sadly he passed and we had to sell
21:33the house that he grew up in and winning masterchef would allow me to buy back that house wow and
21:38make
21:39it into the restaurant that uh i want it to be i love that shall we try it yeah okay
21:45of course we know in all
21:48these years of masterchef risotto is a tricky beast this is either going to work or it's not going to
21:53work shall we guys yeah
22:02so nico tonight you need three essays to get your hands on that apron um joe this is an interesting
22:09thing when you were cooking it out there you were a little bit in jeopardy
22:15i perceived it as being too liquid but um it really came together as it cooled down a little
22:22bit and i don't know if you're lucky smart or good but you just really were able to execute a
22:28thing
22:28that's very very difficult but the sage is bad news okay come here come here okay give me a hand
22:34give me a hand we're gonna we're gonna fix this give me a hand we're gonna fix this dish it's
22:37called
22:37to your hand
22:39all right you hide that put it in your pockets pretend like it never happened
22:45do something with and now we have a perfect result i'll come back
22:48you got one big c complimenti bravissimo
22:54that's a miller guarda to piano piano piano piano piano piano piano piano piano piano piano
22:59italian men should cry
23:02tiff what do you say i love the pear and the gorgonzola together the sweetness and the saltiness
23:09works really really well um for me
23:14yes oh that's two so now you just need gordon yes or no
23:21um flavor wise rice is absolute max but i'll be honest it doesn't need the sage because the
23:27gorgonzola gives you that nice tartness and richness you're young and i'm more concerned about what
23:32happens after this in terms of what you're up against so um
23:56i just got an apron baby
23:59let's go if i can survive this audition i can survive any challenge that masterchef throws my way
24:05and i'm only going to get better from here
24:09delicious and it went from looking like she took the liquid out came together and it worked yep one
24:15of the best risottos we've had bravo two aprons down just three left
24:25good evening hello hello welcome fantastic my name is jocelyn i'm here representing scotland
24:33my mom is from scotland and what do you do for a living i am a romance author oh
24:39oh i love a romance novel you write like about romance would be like where people fall in love
24:46and yes yes there's a hero it's not clear to me it's not clear so how do you how do
24:53you get inspired
24:54to write romance novels i am a romantic at heart i think it's easy for me to uh be inspired
25:00just by
25:01people in my life and would you be inspired to write some prose about my scottish friend here oh
25:07okay um i step forward and set my dish down heart pounding in walks chef gordon ramsay shirt tight
25:18across his formidable chest golden locks falling recklessly over piercing blue eyes
25:27oh he tastes oh and we can we can stop that that's fine wait no let's just leave yours
25:34no no obviously this is romance with a heavy dose of fiction will you get back to the dish please
25:42tell us what you've made i prepared a crispy salmon with a cauliflower velote okay uh visually it
25:50looks simple a lot of rustic charm i feel like as i'm looking at it i can taste the different
25:55textures
25:56from the crispy skin and then obviously that creaminess of the velote underneath right let's see
26:03the cook on the salmon shall we oh please
26:11that's what you wanted
26:19right let's see the cook on the salmon shall we oh please
26:29that's what you wanted oh so sadly you can see that is undercooked which is such a shame
26:48it works well the dish it really does it's just such a shame because we enjoy salmon that is pink
26:54and
26:55sadly as you know uh yours is uh cold and somewhat raw in the middle yeah sadly for me it's
27:00a no okay
27:02it's a great idea okay and um continued success with that writing yeah absolutely please don't
27:07write about gordon anymore okay thank you
27:23i am so proud to be represented in spain this opportunity for me means everything because i was
27:34born in valencia spain my grandpa had a restaurant watching different generations of my family members
27:41working there that helped make who i am today in the kitchen you are boss what so you're boss after
27:51becoming a mom i struggle to find my path i've just been craving something for myself as a woman
27:59five four three two one
28:06i think it's good enough the apron for me will be validation that my passion for food is worth
28:14pursuing come on in hi give us your first name and tell us about the dish please i'm agatha born
28:22and
28:22raised in spain and today i made arroz meloso with seafood and snapper shall we
28:32i love the fragrance on this dish i can smell the saffron from here is sort of blossom and blooming
28:36beautifully done visually it's beautiful it's really just like jumping off the plate let's get in there
28:45let's go beautifully and what was the seasoning on the snapper just salt the rice has a lot of
28:52seasoning and flavor so i didn't want to overpower that
29:02all right so you know that you need three yeses if there is one no you don't move forward
29:10right the rice is cooked beautifully just over del dente which is nice snapper listening as an
29:18amateur cook you are spanish through and through a resounding yes from me thank you the fact that
29:25i taste all the seafood in the rice i mean it is flavorful and together it is a really nice
29:31combination
29:32i think it's going to be a yes thank you
29:38this dish is very very subtle
29:44and very very elegant and it's seasoning it's not easy to make a rice cooked in a stock
29:50with the fish in there and have everything be so so refined thank you appreciate that that's a yes
29:56for me thank you so much congratulations three yeses put that on thank you really well done indeed yeah this
30:05means a lot
30:15my kids are my everything and i'm missing them so much but this is a life-changing opportunity
30:22and you know i have so much more to show delicious she knows what she's doing really good days
30:27we've been a la spagna three aprons down two left listen you're all stars right and so you understand
30:38how to turn minimal ingredients into a next level dish the most intense season of next level chef is
30:45here i did not come to play and the competition is more chaotic than ever that's crazy next level chef
30:53all
30:54new thursdays on fox
31:03oh my god it's so amazing to represent europe and greece i am representing poland let's go poland
31:13come on babe you got this bop chi would be proud man bop chi would be so proud my beloved
31:19grandmother
31:20who i call bop chi she was from poland she survived the horrors of world war ii before coming to
31:25the
31:25states and starting a new life here as an american so i'm very very proud and happy to be repping
31:30poland
31:31my grandmother my bop chi would be extremely proud of me because she knows that this polish girl can cook
31:38some mean delicious polish fruit doing great let's do it i'm making some pita here my cooking journey goes
31:47back to growing up in a house where a greek mom always cooked and then once i had a family
31:53i wanted
31:54to share with them the greek dishes that i grew up on keeping an eye on our times kind of
31:59like at home
32:00got one kid coming one kid going got a land dinner right in the middle man it smells good uh
32:07right good
32:08evening hello basha hey hey how are you michael are we good i'm doing good how are you the wife
32:16of michael
32:17from season 11. go get that apron my signature dish is a vegan crab cake are you a vegan yes
32:25i am can
32:26you cook non-vegan i was non-vegan for 45 years welcome back so why now season 16 of master
32:37chef because it's i'm representing poland of course love that but what's the dish please polish
32:43kawamki which is stuffed cabbage wow it's delicious i can't stop eating them we need to cover to halfway
32:49don't make them too big thank you very much thank you wow hurry up get them in you got this
32:55that's showbiz baby right hello hello what's your first name my name is jeff and i'm from boston today
33:03i'm cooking a kotelette with a an herb spetzla pork you know is very unforgiving yes how are you
33:10going to prevent this from going dry you know i cook it very gently just enough so that it's crispy
33:13and it's still nice and tender on the inside love it i usually nail it well fingers crossed make this
33:17dish sing yes absolutely will gordon okay uh the very best of luck guys come on let's go let's go
33:23let's go
33:24nail the fry you're doing a good job good evening welcome to master chef how are you thank you i
33:29am
33:29great this is my wife tina tina and this is ted tell me about the dish i'm making a shrimp
33:34soufflaki
33:34with a whipped feta so we're going to put them on skewers and i am going to uh use the
33:39cast iron
33:40how good is this dish on a scale of one to ten it's a ten it's fantastic i love it
33:44and why this
33:44year season 16 why this year oh the global gauntlet i want to show how greeks take care of america
33:49i love
33:50that i have a lot of greek friends they know how to party oh my god our house is not
33:54just my big fat greek
33:55wedding it is my big fat average greek sunday i love that when we start off a greek party we
34:01end
34:01a greek party it's a big old oppa come on come on let's break some plates right now are you
34:06ready
34:06let's get another way wait for me let's get some energy room ready
34:15watch me cook on those shrimp okay yeah take them off 30 seconds early and bake them as well let's
34:21go ted
34:22let's go i'm taking a risk today by making shrimp shrimp can overcook super fast we're going to leave
34:31it on just a little bit longer but this plate is more than just some shrimp some tomatoes that looks
34:37awesome this plate brings together so many generations from me my mom everybody before us
34:43five four three two one
34:49thank you thank you thanks it's a little nerve-wracking okay here we go
34:56but i feel so confident because i am bringing the judges to greece with my one simple dish
35:05come on in
35:08i'm ted from chicago illinois i'm representing greece and i've made a shrimp soufflaki with a whipped feta
35:15and a homemade fresh pita let's go okay oh i think it looks good very inviting i love that that
35:23whipped
35:23feta underneath the shrimp looks nice the blistering of the tomatoes even the colors
35:28it makes me want to dig in for sure shall we
35:35you made the pita yourself i made the pita myself uh right tiffany thoughts i think bread is for
35:42sopping and i wanted to sop up every bit of that sauce that's 100 yes for me thank you chef
35:50tiffany
35:50i have to say it's speaking my language i like the elegance of it and i like the balance of
35:59it this
36:00is a yes for me thank you now your destiny and your apron lies in the hand of chef gordon
36:06ramsay
36:08shrimp are cooked beautifully and i'm glad you went the extra step and
36:12made that bit of bread because it's delicious thank you but listen it's simple right
36:19too simple for you
36:30listen it's simple right too simple for you do you have more in your itinerary absolutely with
36:39the apron you'll represent europe when you got to represent the greeks from chicago you got to
36:43make sure you come strong i'm i'm a yes oh congratulations thank you yeses oh thank you so much
36:56congrats oh thank you so much
37:10this fits good i like the uh it's like a tailored suit oh no i'm gonna bring the big fat
37:19greek kitchen
37:20to master chef we have only one apron left
37:25all right take it easy it does look good
37:32you're fresh in it babe how many minutes minute and a half plating i'm gonna get my plate down there
37:39you go there you go there you go there's my fools and ours
37:47got this i believe you come on truffle this hands
37:52shirt down like crazy you're doing fine five four three two one
38:04let's do it i will get that apron my name vasha is going to be written right over here europe
38:18right welcome hallelujah finally my name is basha and the culture that i represent is pollen
38:27love that i made polish truffle guamkis with dill oil my name is jeff and today i've made for you
38:34a kotelet and herb spetzla wonderful hope you enjoy it jeff it looks hearty love the spetzle the
38:41browning that you had on there it's very tricky when you're cooking pork especially with those breadcrumbs
38:46pork can overcook i think that the plate has a lot of complexity what's this kind of black shavings
38:54on the top grated truffles i wanted to bring out the umani taste to it it's kind of like putting
39:00lipstick
39:01on a pig shall we try it how long did you cook these for jeff i want to say about
39:07six to eight minutes
39:11so you just have to be very very careful there never go too thin otherwise it sort of overcooks
39:19it looks good
39:26oh my gosh it's like the ultimate truth this is a very humble dish and you put a lot of
39:32care into
39:33this dish especially it's delicious crispy fluffy and just really nice the mustard aioli and the green
39:39component are both bitter and contrasting and nice but the dish it's just a bit dry okay
39:45i was taken back with like how rich of a flavor you could get in the time that you had
39:53the filling is
39:53delicious you got it right with the balance of the rice and the starch but i'm going to be honest
39:58there's some elementary mistakes here yes it doesn't need 150 dollars truffle um this is a fierce season
40:07and these aprons aren't coming easy and will you get swamped in the competition
40:16force the stuff on this one
40:36it's okay
40:37a little bummer it's okay
40:47yes
40:59i'm going to make europe so proud
41:03she's gonna rub it in my face so hard if she doesn't but i'll take it for a win
41:10it's good it is good i'll be honest it's actually better than a husband's dish first time around it
41:15it was vegan cream cupcakes that's right yeah
41:19what a great first night can't wait to see what the other territories have in store it's gonna be an
41:23amazing season next time on mastership global gauntlet it's time for another qualifying round
41:30the auditions continue with asia pacific i'm representing china i'm representing pakistan for
41:36me representing vietnam on master chef as more home cooks compete for a coveted white apron
41:43my three daughters are watching
41:45give me 10 presser one two three let's go the question is does asia pacific have america's next
41:54master chef flavor wise it's delicious it's the kind of thing you'd be asking for more of this
41:59tastes of history culture family i have to say yes because that's done well one of the most expensive
42:06cuts is overcooked it's a no from me
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