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00:00This season, MasterChef is going global.
00:04Welcome, everyone.
00:05As the best home cooks in the USA
00:07will represent four territories across the globe.
00:10Asia Pacific!
00:12Yeah!
00:13Europe!
00:14America's baby!
00:16Viva Africa!
00:18This is MasterChef Global Gauntlet.
00:22Let's go, baby!
00:23Make something that is totally unique to your culture
00:27and to your territory.
00:28I'm making a Jamaican beef patty.
00:30Everything is so South Indian.
00:31We're doing a kangaroo.
00:33Kangaroo.
00:33Ozzy, Ozzy, Ozzy!
00:36Will we get back to the dish, please?
00:38These cooks will fight tooth and nail...
00:43...to not get benched.
00:44A red card.
00:45Oh, my God!
00:47I'd be nervous about me, too.
00:48Whoo! That was good game play.
00:50Because in a competition this rowdy...
00:53Oh, fuck!
00:54...everyone has the same goal.
00:57We're embracing World Cup fever here in the MasterChef kitchen.
01:01It's a celebration from start to finish.
01:04This is a royal wedding.
01:05Oh, my God!
01:07Nick DiGiovanni!
01:09But not everyone can handle the heat.
01:12Oh! Oh!
01:13Put it off!
01:13It's off. They're both off.
01:14Where the f*** are you, idiot?
01:16That is raw.
01:17It's like a pie of f*** in the pan!
01:19Please! This is mad!
01:21Swim it!
01:22That's enough. Go. That's enough.
01:23I don't give a f***. Just slice one.
01:24Leave it in there!
01:25Get it on a plate!
01:27I am feeling overwhelmed.
01:28F***!
01:28It's all right. It's okay.
01:29You're not gonna make it.
01:33I don't taste Vietnam in this dish.
01:35It is so unappetizing.
01:37It felt like I forgot how to cook.
01:38You're not gonna fool us.
01:40Oh, goodness.
01:42Would you eat that?
01:43I know you so much better than this.
01:46If you tell yourself, I got it, you will conquer.
01:50I'm not afraid.
01:51But when the passion for their culture shines through...
01:54I am shocked that you made this.
01:56It's kind of incredible.
01:58These home cooks will be transformed...
02:00This is a beautiful dish.
02:02Thank you, chef.
02:03...into the best amateur chefs...
02:04You nailed it.
02:05...this kitchen has ever seen...
02:07This makes me want to go to Morocco.
02:09...but only one will claim the title...
02:12You have put both head and heart in this place.
02:14Showstopper.
02:15Thank you so much.
02:16...and stand on top of the world.
02:17It is exceptional.
02:19You're fearless.
02:20This is MasterChef Global Gauntlet.
02:24Let's go!
02:26Whoo!
02:30Whoo!
02:32Whoo!
02:40Whoo!
02:42Whoo!
02:43Whoo!
02:43Oh, my God!
02:44Whoo!
02:47This is so amazing!
02:49We are in the frickin' MasterChef kitchen right now.
02:52Wow!
02:53Look at the fun.
02:55Have the Europe!
02:57Oh, my God.
02:58That clock's gonna be my worst enemy.
02:59Oh, my gosh.
03:00What's up, man?
03:01What's up, man?
03:01What's your name?
03:02I'm Jeff.
03:03Harry, what's your name?
03:04Basha.
03:05Nice to meet you.
03:06Here you go, Daniel.
03:06Nice to meet you.
03:06Hell yeah, bro.
03:07Where are you from?
03:08What do you think, bro?
03:09I feel his hair, bro.
03:09What do you think, bro?
03:10You gotta be, like, Italian, European?
03:11Boom.
03:12What's your background?
03:13I'm Scottish.
03:15Oh, wonderful.
03:17This is awesome.
03:19I'm from Dallas, but I'm representing Africa and Nigeria, man.
03:25Being here is a dream come true.
03:27I'm, like, overly excited right now.
03:29Oh, my God!
03:30It is such an honor to get to represent India.
03:33I love my culture, and I was raised to share it with other people.
03:38Italy is going to win MasterChef.
03:40Europe is known for food.
03:42They're known for the flavors.
03:43It's, like, it's not really in a competition at this point.
03:46I'm here to tell you that Jamaica, we're mad confident.
03:49Hey.
03:49So get ready for the competition, because I'm here to win.
03:51I want that apron more than anything I've ever tried for in my life.
03:55Now I'm ready to cook.
03:56Let's go.
03:56All right.
03:58Whoo!
04:00Oh, my God!
04:02Oh, my God!
04:07Oh, my God!
04:09Let's go!
04:10Whoo-hoo!
04:21Gordon Ramsay just gave me a half clap.
04:23What a hint!
04:30Oh, my God!
04:31Oh, my goodness me!
04:34Welcome, everyone, to the amazing MasterChef kitchen.
04:38Come on!
04:39Come on!
04:42This is going to be no ordinary season,
04:45because we're about to witness something truly amazing.
04:50The World Cup hosted right here in North America.
04:55Oh, my God!
04:56And in honor of that iconic tournament,
04:59we are hosting our very own global food competition.
05:04Oh, my God!
05:05This is MasterChef Global Gauntlet.
05:09Yeah!
05:10Let's do it!
05:12Yeah!
05:13Let's go!
05:15You are each an ingredient in the great American cultural melting
05:21pot.
05:21Yeah.
05:22So we want you to put your heritage on the MasterChef map.
05:27Oh, my God!
05:29Yes!
05:31And prove that you can take home the title.
05:34Yeah!
05:36A quarter of a million dollars!
05:38Woo!
05:41And the MasterChef trophy.
05:44Woo!
05:46Woo!
05:48Woo!
05:49Woo!
05:49Woo!
05:49Now, just like in the World Cup, this MasterChef global gauntlet
05:53is going to be a team sport.
05:55Woo!
05:56This season, we'll have four territories represented.
06:00We have the Americas.
06:03That's right.
06:08Woo!
06:13Woo!
06:15Woo!
06:16Woo!
06:18Woo!
06:20Woo!
06:20Woo!
06:21And, finally, Asia Pacific, ladies and gentlemen.
06:25Woo!
06:26Woo!
06:26Woo!
06:28And just like the World Cup, the only one
06:30way to get in is through the qualifying rounds.
06:35Just five cooks from each territory will move on
06:39to the next phase of this global gauntlet.
06:44The only thing standing between you and the world
06:48is your signature dish.
06:51Make us all delicious dishes that really show us where you
06:55come from, how that has shaped who you are today,
06:58and see if that global influence can make you America's
07:03next MasterChef.
07:04Yes!
07:10Right.
07:11It's time to see which one of you will earn one of these.
07:18An iconic MasterChef apron.
07:24That's my size!
07:25That's my size!
07:26That's my size!
07:26And, with tonight's qualifier, the territory that
07:30will fight for the aprons first is...
07:37Europe!
07:38Let's go!
07:39Woo!
07:43Guys, in Europe, you have 50 countries,
07:45from Albania to the United Kingdom,
07:48home to iconic dishes like Greek spanakopita,
07:52Spanish paella, obviously the greatest steak of all,
07:55la bistecca fiorentina, the Italian T-bone steak, right?
07:59Don't forget Beef Welles and Joe.
08:01Ah.
08:03Right.
08:04Tonight, you'll have just 45 minutes to cook your signature
08:08dishes.
08:09That really does scream you, and most importantly,
08:12your European heritage.
08:13To get through this global gauntlet,
08:15you'll need to get a yes from all three judges.
08:19And without three yeses, you will be leaving this kitchen
08:23empty-handed.
08:26We'll see you through those doors.
08:28The very best of luck to you all.
08:30See you shortly.
08:31Good luck.
08:31Goodbye.
08:36This is going to be exciting.
08:38They are lively.
08:39I can't believe we are here.
08:41This is amazing.
08:45I tell you what, it's really nice to be back with you guys.
08:50Season 16.
08:52So today is Europe.
08:53What do you think?
08:54I think about starting culinary school.
08:56Everything that we were taught was based off of European ways.
09:00Yeah.
09:00But let's be honest, it does come with a lot of pressure
09:02representing your cultural heritage.
09:04Listen, I want to see not just the drive and the passion,
09:06but the authenticity.
09:07There's a lot of great cooks out there.
09:09We have to keep it tight.
09:10We only have five aprons tonight.
09:12It's going to be one hell of a season.
09:14Three, two, one.
09:21Oh, lemon everywhere.
09:23I'm Julia.
09:24I'm from Miami, Florida, and I'm representing Italy,
09:26specifically Sicily.
09:30My name is Dan.
09:31I'm from Austin, Texas, 31 years old,
09:33and I'm representing my family's heritage.
09:35They immigrated from the Soviet Union.
09:36My parents came to the United States as political refugees in 1988.
09:41I learned to cook with my mom.
09:43We found my grandma's recipe book once she passed away.
09:46My love of cooking developed more and more over time.
09:50That's good.
09:51Thanks, babe.
09:57It would mean the world to me to get an apron for my grandmother,
10:00for my family.
10:01Being here, it's not just about me.
10:03It's carrying on a legacy.
10:04Because my grandmother, Veronica Chili,
10:07was on season six of MasterChef.
10:10I'm dedicating this dessert to my granddaughter.
10:14That pie, damn, tastes good.
10:19My grandmother did great on MasterChef.
10:21She should have went all the way.
10:22And there's a line from The Godfather that says,
10:24never turn your back against the family.
10:26And that's exactly why I'm here,
10:28to give vengeance for Mimi.
10:29She's my blood.
10:30Perfect.
10:31Look at that.
10:36Let's go.
10:41Welcome.
10:41How are you speaking? Your first name is?
10:42My name is Dan.
10:43Dan, tell me about the dish. What are you doing?
10:44I'm making cheese blintzes with a blackberry compote.
10:47Gotcha.
10:47So my family immigrated from the Soviet Union.
10:49Present-day Belarus is where my parents are from.
10:52Beautiful.
10:52And in terms of the crepes,
10:54what have you got in there?
10:55Because it looks nice.
10:55These are typical French crepes.
10:57I thought we'd be tossing that, no?
10:58Can you not toss?
10:59You know how to toss those things, don't you?
11:00Put it to the edge.
11:01I'm playing it safe.
11:02Come on.
11:03This is not the time.
11:04Do you want to see him toss a crepe?
11:06Yes?
11:06Tell him now I'm doing properly.
11:08Come on.
11:08Let's go. Come on.
11:09Come on.
11:10There you go.
11:11Let's go.
11:12Come on.
11:13Let's go.
11:15Good evening.
11:16How are you?
11:18Wait, hold on a minute.
11:19Hello.
11:20Hi.
11:20You actually know her.
11:21Do I?
11:22You should.
11:23I remember your apple pie.
11:25Yes, my apple pie.
11:26Oh, my goodness me.
11:27Veronica.
11:28Come here, girl.
11:29Gee.
11:30Good to see you.
11:32This is your incredible granddaughter.
11:34She's a shooting star.
11:36I love that.
11:37Well, tell about you.
11:38What's the dish?
11:39Where is it from?
11:40I'm making you Sicilian cannolis.
11:42I love that.
11:43These shells, super important.
11:44100%.
11:45OK.
11:45And it is half as good as what the apple pie was years ago.
11:48Trust me.
11:48Oh, OK.
11:49I pray.
11:52Let's go.
11:55All right.
11:56I got to build these.
11:57OK.
11:59Slow down.
12:00Just slow down.
12:03This one's a little oblong.
12:09Five, four, three, two, one.
12:16You did it.
12:17You did it.
12:18You did it.
12:19You did so good.
12:24Come on in.
12:26Give us your first name, where you're from,
12:27and tell us about the dish.
12:29My name is Dan.
12:30I live in Austin, Texas, and I've made you cheese blintzes
12:33with a blackberry compote.
12:35So I'm representing my Russian-Jewish heritage,
12:37and I was a really picky eater.
12:39But when my grandma made me cheese blintzes
12:41and put it on the table, she would say,
12:44eat.
12:44You'll like this.
12:47Shall we eat this?
12:48You must eat now.
12:52Visually, it looks nice, but it's incredibly simple.
12:56Let's hope they taste amazing.
13:05OK, remember, you need three S's for an apron.
13:08So let's begin with Gordon.
13:11Yeah, listen, great execution with the crepes,
13:13but the filling is very dense.
13:15It just needs a touch more sweetness
13:17just to make it a little bit more interesting.
13:19Yeah, I love the presentation of the roll here.
13:21I mean, everything looks perfect,
13:23but the cheese itself feels very chalky.
13:28Daniel, it's a no for me.
13:29I, uh...
13:31I liked it.
13:38It's OK. I love you.
13:41I love you.
13:42Hello. Welcome, welcome, welcome.
13:45Hello.
13:45All right.
13:47I'm Julia. I'm from Miami,
13:48and I made you guys the holy cannoli trinity.
13:50And it's tiramisu, pistachio, and then a classic cannoli.
13:54Now, you make cannolis at home.
13:55Is it a family recipe?
13:57I actually own my own cannoli business.
13:59Oh. Yes, yes.
14:01So it's pretty small-scale right now.
14:03It's out of my mom's kitchen.
14:04And I actually went to Sicily to go and try
14:06a bunch of different flavors,
14:07and then this is what I came up with.
14:09So you actually did a research trip to Sicily.
14:12Yes, that's right.
14:12She's very thorough, young Julia.
14:14Oh, I love that.
14:14Yeah, it was my dad's money, but...
14:17That's amazing. Shall we go and take that one?
14:19Yes.
14:22All right.
14:24Oof.
14:25Wow.
14:26What happened with the plating here?
14:27Yes, typically cannolis are a very humble dessert,
14:30I would say.
14:30And I was trying to kind of elevate that.
14:32However, looking back, I kind of wish
14:34I would have just kept it classic.
14:36I'll be honest, I'm slightly put off
14:37with all these little splats and the silly garnishing.
14:40It doesn't look very appetizing, does it?
14:42That's fair.
14:43I'm hoping they taste better than they look.
14:59That's fair.
15:00Shall we try?
15:07Oof.
15:10All right.
15:11You need three yeses to get one apron.
15:14Gordon, what do you think?
15:16The shell's actually cooked beautifully.
15:18It's crisp and blistering on the outside.
15:20But the flavor's there.
15:21There's no two ways about that.
15:22For me, it's an absolute yes to an apron.
15:27One yes.
15:28I'm already tearing up.
15:29Yes.
15:29When I bit into the pistachio cannoli,
15:32it broke on me, but in the best kind of way.
15:37Like, I was so happy that it was crisp.
15:40The flavors are there.
15:41It's not too sweet.
15:42Um, for me, it's a yes.
15:47Oh, my God, you guys have to stop doing that.
15:48Oh, my God.
15:50Well, that's two yeses, young lady.
15:52Jo, this is on you.
15:54It comes down to the Italian over the cannolis.
15:57This is a difficult thing, guys.
15:59You're young.
16:00You know, it's fierce out there.
16:01Give me the chance.
16:02Give me the chance, and you'll see.
16:06Um...
16:08For me, it's a yes.
16:11Thank you, guys.
16:13Thank you, thank you, thank you, thank you, thank you.
16:14Hold on the apron.
16:16Great job.
16:19Hi.
16:23Oh, my God!
16:27Oh, my God!
16:29Oh, my God!
16:29I gotta wear you first.
16:31I gotta wear you first.
16:32I have no words.
16:33I'm just so, so excited.
16:34You're gonna go past me all the way to the end.
16:37Oh, don't cry, don't cry, don't cry, don't cry.
16:39Tasted a lot better than they look.
16:41A hundred percent.
16:41How many 20-year-old chefs do you know
16:43that's gone to the birthplace of something?
16:45Happily surprised.
16:46What a promising start.
16:47I can't wait to see who's next.
16:54Good job.
16:55Got this.
16:56Oh, yeah.
16:57Oh, yeah.
16:57Oh, yeah.
16:58Let's go.
16:59Let's go, Nico!
17:00Let's go, Nico!
17:03Oh, my God.
17:06It looks so good.
17:07But inside, I'm freaking out.
17:10I just make it very well.
17:13How's that seafood doing?
17:14It's doing fine.
17:15This dish is definitely gonna earn me an apron today.
17:18I think they're gonna love it.
17:19They're gonna feel like they're sitting
17:21right in front of the beach, you know, in Spain
17:23and tasting seafood paella.
17:29Punchy.
17:29Yeah, punchy.
17:30When people think of Scottish food,
17:32they sometimes just think that it's fried food,
17:35and I want to disprove that.
17:37They have beautiful seafood.
17:42Oh, yeah.
17:43Oh, yeah.
17:44Smoke in the kitchen.
17:45Let's go.
17:46My name's Nico.
17:47I'm making red wine risotto.
17:48This dish will earn me an apron
17:49because this is, like, me on a plate.
17:51Northern Italian.
17:52Like, I'm very proud of Northern Italy.
17:53And this is a classic risotto,
17:54so Joe shouldn't be complaining too much.
18:04Hello.
18:05Hi.
18:06Hi.
18:06What's your name?
18:07Agatha.
18:08Yeah.
18:08So what are you making?
18:09I am making arroz meloso with seafood
18:12and snapper on top of it.
18:13Mmm.
18:14So this would be a Spanish dish,
18:15I would have mess in arroz.
18:16Yes, kind of similar to the paella,
18:18but with more broth.
18:19Okay.
18:20I didn't know that.
18:20Where did you come to America?
18:21I came because of this guy.
18:24No, my first name isn't a pair.
18:26And then I met him.
18:27Oh.
18:27And I stayed.
18:28Why MasterChef?
18:29Why now?
18:29Like, what does this mean for you?
18:30I love cooking for my kids and my family,
18:32but I think I have more to offer and to share.
18:35All right.
18:35I would taste the salinity in arroz
18:37and see if you like it that way.
18:39It's good.
18:40I think it's good.
18:41You think it's good?
18:41Yeah.
18:41Even though we decide who gets the apron,
18:43it's all that matters what you think.
18:45Good luck.
18:46Thank you so much.
18:47Thank y'all.
18:49Salinity, let me taste it, I guess.
18:52Hey.
18:53Calvin.
18:53What's your name?
18:54Nico.
18:55Who are these dudes?
18:56These are my fans.
18:59I see.
19:00Nico, what are you cooking?
19:01I'm making a red wine risotto
19:02with caramelized pears and gorgonzola.
19:04Ooh.
19:05Very ambitious.
19:06Is this a dish that you often have?
19:08Yeah.
19:09So I'm from the north of Italy.
19:10You're going to speak Italian to me now, too?
19:11Sorry.
19:12You speak Italian?
19:13Yeah, yeah.
19:13I'm fluent in Italian.
19:14What else do you speak?
19:15I speak Spanish and Romanian,
19:16and obviously a little bit of English.
19:17Oh, you can teach Joe.
19:19How many of you speak?
19:20Many.
19:20We're here to talk about Nico.
19:21Italian, Italian, speaking a lot of languages.
19:24So this is...
19:25Young.
19:27Handsome.
19:27Are you feeling some kind of way right now, Joe?
19:29I feel nothing.
19:30He's got hair.
19:34He's got hair for both of us.
19:36So here's what I'm feeling, though.
19:38Yeah.
19:38That's a lot of liquid.
19:40There's the risk of popping the kernels.
19:42Yeah.
19:43It's a tricky dish.
19:44Nico, be careful.
19:45I would get some of that liquid out.
19:46It's too much.
19:46Sounds good.
19:48You have nine minutes left.
19:50You think you're going to make it?
19:51Positive.
19:52Not if you don't make a change.
19:54Good luck, Nico.
19:55Pace, pace, pace.
20:00Very good, very good.
20:01I grew up watching Master Chef with my family back in Italy,
20:04and to not make Italian food perfect for Joe would destroy the world for me.
20:12Damn, that is frustrating.
20:27I had a little bit too much shock when I wasn't paying attention.
20:29It's just frustrating that it's, like, not perfect.
20:31Because I know I've made a million times that it's always perfect.
20:34It's okay.
20:35We got it.
20:35We got it.
20:36Yeah, it's better.
20:37That's way better.
20:37Let's go.
20:38Let's go.
20:40I have to start plating.
20:42Let's go.
20:43Very nice.
20:45Perfect.
20:46Yes!
20:47That looks good.
20:50Let's go, Nico.
20:51Let's go home stretch.
20:53Five, four, three, two, one.
20:57Let's go.
20:58Let's go.
21:02Love you.
21:08Welcome, young man.
21:10Come on up.
21:12My name's Nico.
21:14I'm 21, and I'm from Milburn, New Jersey.
21:15And the dish, Nico?
21:16The red wine risotto with caramelized pears, sage and gorgonzola.
21:20Wow.
21:21This dish, it comes from waking up in the mountains of northern Italy
21:24and watching my granddad eat gorgonzola from the knife.
21:28Sadly, he passed, and we had to sell the house that he grew up in.
21:32And winning MasterChef would allow me to buy back that house.
21:35Wow.
21:36And make it into the restaurant that I want it to be.
21:39I love that.
21:40Shall we try it?
21:41Yeah.
21:43Okay.
21:44Of course, we know in all these years of MasterChef,
21:46risotto is a tricky beast.
21:48This is either going to work or it's not going to work.
21:52Shall we, guys?
21:53Yeah.
22:00So, Nico, tonight you need three yeses to get your hands on that apron.
22:04Um, Joe.
22:05This is an interesting thing.
22:08When you were cooking it out there, you were a little bit in jeopardy.
22:12I perceived it as being too liquid.
22:15But, um, it really came together as it cooled down a little bit.
22:19And I don't know if you're lucky, smart, or good.
22:23But you just really were able to execute a thing that's very, very difficult.
22:27But the sage is bad news.
22:30Come here, come here.
22:31Come here.
22:32Give me your hand.
22:32Give me your hand.
22:32We're going to fix this.
22:33Give me your hand.
22:34We're going to fix this dish.
22:35It's cold in your hand.
22:37All right?
22:38All right?
22:39You hide that.
22:40Put it in your pockets.
22:41Pretend like it never happened.
22:43Do something with it.
22:44Now we have a perfect result.
22:45I'll come back.
22:47You've got one big C.
22:50Complimenti.
22:51Bravissimo.
22:51Grazie mille.
22:52Guarda che piano.
22:53Pianchi, pianchi.
22:54Pianchi.
22:55Pianchi un po'.
22:56Italian men should cry.
22:59Tiff, what do you say?
23:00I love the pear and the gorgonzola together.
23:05The sweetness and the saltiness works really, really well.
23:09Um, for me, yes.
23:13Ooh, that's two.
23:14So now you just need Gordon.
23:17Yes or no?
23:18Um, flavor-wise, rice is absolute max.
23:21But I'll be honest, it doesn't need the sage.
23:24Because the gorgonzola gives you that nice tartness and richness.
23:27You're young.
23:27And I'm more concerned about what happens after this
23:31in terms of what you're up against.
23:32So, um...
23:54I just got an apron, baby!
23:56Hey!
23:57Let's go!
23:58If I can survive this audition, I can survive any challenge that MasterChef throws my way.
24:02And I'm only gonna get better from here.
24:04Very, very...
24:05Whoa, whoa, whoa, whoa, whoa!
24:07Delicious.
24:08And it went from looking like soup...
24:10No, she took the liquid out, came together, and it worked.
24:13Yep.
24:13One of the best risottos we've had.
24:15Bravo.
24:16Two aprons down, just three left.
24:23Good evening.
24:24Hello, hello.
24:25Welcome.
24:26Fantastic.
24:27My name's Jocelyn.
24:28I'm here representing Scotland.
24:30My mom is from Scotland.
24:32And what do you do for a living?
24:34I am a romance author.
24:36Ooh!
24:37I love a romance novel.
24:39You write, like, about...
24:41Romance would be, like, where people fall in love and...
24:44Yes, yes.
24:45There's a hero.
24:46There's a hero.
24:47Are you not clear?
24:47It's not clear to me.
24:49It's not clear.
24:50So how do you get inspired to write romance novels?
24:53I am a romantic at heart.
24:55I think it's easy for me to be inspired just by people in my life and...
25:00Would you be inspired to write some prose about my Scottish friend here?
25:04Oh, okay.
25:06I step forward and set my dish down, heart pounding.
25:12In walks Chef Gordon Ramsay.
25:15Shirt tight across his formidable chest.
25:18Golden locks falling recklessly over piercing blue eyes.
25:24He tastes...
25:27Oh!
25:28And?
25:28We can stop that.
25:30That's fine.
25:30That's delicious.
25:31No!
25:32No, no, no, no.
25:33Obviously, this is romance with a heavy dose of fiction.
25:37Will you get back to the dish, please?
25:39Tell us what you've made.
25:41I prepared a crispy salmon with a cauliflower velote.
25:46Okay.
25:47Visually, it looks simple.
25:48A lot of rustic charm.
25:50I feel like, as I'm looking at it, I can taste the different textures from the crispy skin
25:55and then, obviously, that creaminess of the velote underneath.
25:59Right.
26:00Let's see the cook on the salmon, shall we?
26:04Oh, please.
26:09That's what you wanted?
26:10Oh.
26:16Right.
26:17Let's see the cook on the salmon, shall we?
26:21Oh, please.
26:26That's what you wanted?
26:28Oh.
26:29So, sadly, you can see that is undercooked, which is such a shame.
26:46It works well, the dish.
26:48It really does.
26:48It's just such a shame, because we enjoy salmon that is pink.
26:52And sadly, as you know, yours is cold and somewhat raw in the middle.
26:56Yeah.
26:57Sadly, for me, it's a no.
26:58Okay.
26:59It's a great idea.
27:00Yeah.
27:01And continued success with that writing.
27:03Yeah, absolutely.
27:05Please don't write about Gordon anymore.
27:07Okay.
27:13Too bad she couldn't come here.
27:15Wow, that's right.
27:15No.
27:15What a shame.
27:16Somewhat unromantic.
27:17Yes.
27:22Yeah, four minutes.
27:23I am so proud to be representing Spain.
27:27This opportunity for me means everything, because I was born in Valencia, Spain.
27:33My grandpa had a restaurant.
27:35Watching different generations of my family members working there,
27:39that helped make who I am today in the kitchen.
27:44You are a boss.
27:46What?
27:47So you're a boss.
27:49After becoming a mom, I struggled to find my path.
27:52I've just been craving something for myself as a woman.
27:57Five, four, three, two, one.
28:04Do you think it's good enough?
28:05The apron for me will be validation that my passion for food is worth pursuing.
28:12Come on in.
28:14Hi.
28:15Give us your first name and tell us about the dish, please.
28:18I'm Agatha, born and raised in Spain.
28:21And today I made arroz meloso with seafood and snapper.
28:26Shall we?
28:29I love the fragrance from this dish, I can smell.
28:31The saffron from here is sort of blossoming and blooming, beautifully done.
28:34Visually, it's beautiful.
28:36It's really just like jumping off the plate.
28:39Let's get in there.
28:42Let's go beautifully.
28:44And what was the seasoning on the snapper?
28:46Just salt.
28:48Mm-hmm.
28:48The rice has a lot of seasoning and flavor, so I didn't want to overpower that.
28:59Mm-hmm.
29:01All right, so you know that you need three yeses.
29:04If there is one no, you don't move forward.
29:08Right.
29:09The rice is cooked beautifully, just over del dente, which is nice.
29:14Snapper, listening as an amateur cook,
29:17you are Spanish through and through, a resounding yes from me.
29:21The fact that I taste all the seafood in the rice, I mean, it is flavorful.
29:27And together, it is a really nice combination.
29:30I think it's going to be a yes.
29:36This dish is very, very subtle and very, very elegant.
29:44And it's seasoning.
29:45It's not easy to make a rice cooked in a stock with the fish in there
29:49and have everything be so, so refined.
29:53Appreciate that.
29:53That's a yes for me.
29:55Thank you so much.
29:56Congratulations.
29:57Three yeses.
29:58Put that on.
30:01Really well done, indeed.
30:02Yeah.
30:02This means a lot.
30:12My kids are my everything, and I'm missing them so much.
30:17But this is a life-changing opportunity.
30:20And, you know, I have so much more to show.
30:23Delicious.
30:23She knows what she's doing.
30:24Really good, indeed.
30:25Viva La EspaƱa.
30:26Three aprons down.
30:28Two left.
30:28Three to go.
30:33Listen, you're all stars, right?
30:35And so you understand how to turn minimal ingredients
30:38into a Next Level dish.
30:39The most intense season of Next Level Chef is here.
30:43I did not come to play.
30:45And the competition is more chaotic than ever.
30:49That's crazy.
30:50Next Level Chef, all new Thursdays on Fox.
30:53Damn it.
31:01Oh, my God.
31:02So amazing to represent Europe and Greece.
31:04I am representing Poland!
31:08Let's go, Poland!
31:09Woo!
31:11Come on, babe.
31:12You got this.
31:13Bapchi would be proud, man.
31:14Bapchi would be so proud.
31:15My beloved grandmother, who I call Bapchi, she was from Poland.
31:20She survived the horrors of World War II before coming to the States
31:23and starting a new life here as an American.
31:25So I'm very, very proud and happy to be repping Poland today.
31:29My grandmother, my Bapchi would be extremely proud of me
31:32because she knows that this Polish girl can cook some mean,
31:36delicious Polish fruit!
31:39Doing great, babe.
31:39Let's do it!
31:41I'm making some pita here.
31:44My cooking journey goes back to growing up in a house
31:46where a Greek mom always cooked.
31:49And then once I had a family, I wanted to share with them
31:52the Greek dishes that I grew up on.
31:55Keeping an eye on our times, kind of like at home.
31:58Got one kid coming, one kid going.
32:00Got a land dinner right in the middle.
32:02Bam!
32:03It smells good.
32:04Uh, right, good evening.
32:06What's your name?
32:07Hello, Basha!
32:09Basha, hey, see, hey, how are you, Mike?
32:11Are we good?
32:12I'm doing good, how are you?
32:13The wife of Michael from season 11.
32:17Yes!
32:17Go get that apron!
32:19My signature dish is a vegan crab cake.
32:21Are you a vegan?
32:22Yes, I am.
32:23Can you cook non-vegan?
32:25I was non-vegan for 45 years.
32:31Welcome back.
32:32So, why now season 16 of MasterChef?
32:35Because it's, I'm representing Poland, of course.
32:39Love that.
32:39And what's the dish, please?
32:40Polish kawamki, which is stuffed cabbage.
32:43Wow.
32:44It's delicious.
32:45I can't stop eating them.
32:46We need to come to halfway.
32:47Don't make them too big.
32:48Thank you very much.
32:49Wow.
32:50Hurry up.
32:50Get them in.
32:51You got this.
32:53That's showbiz, baby.
32:55Right.
32:57Hello, hello.
32:58What's your first name?
32:59My name is Jeff, and I'm from Boston.
33:01Today, I'm cooking a kotelet with an herb spetzla.
33:05Pork, you know, is very unforgiving.
33:07Yes.
33:07How are you going to prevent this from going dry?
33:08You know, I cook it very gently, just enough so that it's crispy and it's still nice and tender on
33:12the inside.
33:12I love it.
33:13I usually nail it.
33:14Well, fingers crossed.
33:14Yes, make this dish sting.
33:16Yes.
33:16I absolutely will, Gordon.
33:17Okay.
33:17The very best of luck, guys.
33:18Come on.
33:19Thank you, everybody.
33:21Let's go, let's go.
33:22Nailed fry.
33:23You're doing a good job.
33:24Good evening.
33:25Welcome to Mars Chef.
33:26How are you guys?
33:26Thank you. I am great.
33:27This is my wife, Tina.
33:28Tina, and this is Ted.
33:29Tell me about the dish.
33:30I'm making a shrimp soufflaki with a whipped feta.
33:34So we're going to put them on skewers, and I am going to use the cast iron.
33:37How good is this dish on a scale of one to ten?
33:39It's a ten.
33:40It's a ten.
33:40Fantastic.
33:41I love it.
33:42And why this year? Season 16.
33:43Why this year?
33:44Oh, the global gauntlet.
33:45I want to show how Greeks take care of America.
33:47I love that.
33:47I have a lot of Greek friends.
33:49They know how to party.
33:50Oh, my God.
33:51Our house is not just my big, fat Greek wedding.
33:54It is my big, fat, average Greek Sunday.
33:56I love that.
33:57When we start off a Greek party, we end a Greek party, it's a big ol' oppa!
34:01Come on.
34:01Come on.
34:02Let's break some plates right now.
34:03Are you ready?
34:04No, no, wait.
34:05Wait for me.
34:05Let's get some energy room.
34:09Oppa!
34:13Watch me cook on those shrimp.
34:15Okay?
34:16Take them off 30 seconds early.
34:18And baste them as well.
34:19Let's go, Ted.
34:20Let's go.
34:23I'm taking a risk today by making shrimp.
34:26Shrimp can overcook super fast.
34:28We're gonna leave it on just a little bit longer.
34:30But this plate is more than just some shrimp, some tomatoes.
34:34That looks awesome.
34:35This plate brings together so many generations from me, my mom, everybody before us.
34:40Five, four, three, two, one.
34:46Thanks.
34:51It's a little nerve-wracking.
34:52Okay.
34:53Here we go.
34:54But I feel so confident because I am bringing the judges to Greece with my one simple dish.
35:02Come on in.
35:06I'm Ted from Chicago, Illinois.
35:08I'm representing Greece.
35:10And I've made a shrimp soufflaki with a whipped feta.
35:13And a homemade fresh pita.
35:15Let's go.
35:16Okay.
35:17Oh, I think it looks good.
35:18Very inviting.
35:19I love that, that whipped feta underneath.
35:22The shrimp looks nice.
35:23The blistering of the tomatoes.
35:24Even the colors.
35:25It makes me want to dig in for sure.
35:28Shall we?
35:32You made the pita yourself?
35:34I made the pita myself.
35:36Uh, right.
35:37Tiffany, thoughts?
35:38I think bread is for sopping.
35:40And I wanted to sop up every bit of that sauce.
35:45That's 100% yes for me.
35:47Thank you, Chef Tiffany.
35:48Sure.
35:49I have to say, it's speaking my language.
35:53I like the elegance of it.
35:55And I like the balance of it.
35:57This is a yes for me.
36:00Now, your destiny and your apron lies in the hand of Chef Gordon Ramsay.
36:06Shrimp are cooked beautifully.
36:07And I'm glad you went the extra step and made that bit of bread because it's delicious.
36:13But listen, it's simple, right?
36:17Too simple for you?
36:28Listen, it's simple, right?
36:31Too simple for you?
36:33Do you have more in your itinerary?
36:35Absolutely.
36:36With the apron, you'll represent Europe.
36:38Well, you've got to represent the Greeks from Chicago.
36:40You've got to make sure you come strong.
36:42Hmm.
36:45I'm...
36:47I'm a yes.
36:48Congratulations.
36:49Oh.
36:50You're a yeses.
36:51Oh, thank you so much.
36:54Congratulations.
36:55Oh, thank you so much.
36:56Oh, no.
36:56Thank you so much.
37:02Oh, my God.
37:05Oh, my God.
37:06Oh, my God.
37:09Oh, my God.
37:09Oh, my God.
37:09This fits good.
37:10I like the, uh, it's like a tailored suit.
37:12Oh, my God.
37:13Oh, no.
37:14Oh, no.
37:14I'm going to bring the big, fat Greek kitchen to MasterChef.
37:19Oh, my God.
37:20Oh, my God.
37:21We have only one apron left.
37:26All right, take it easy.
37:27It does look good.
37:30You're freshening it, babe.
37:32How many minutes?
37:33A minute and a half.
37:35Plating.
37:35I'm going to get my plate down.
37:36There you go. There you go.
37:38Where's my foos and ours?
37:39Ooh!
37:45You got this. I believe you.
37:47Come on, truffle.
37:49This hand's tripping like crazy.
37:51You're doing fine.
37:52Five, four, three, two, one!
37:57Yeah!
38:02Oh, my God!
38:07Woo-hoo! Let's do it!
38:10I will get that apron.
38:11My name, Basha, is gonna be written right over here.
38:14Europe!
38:16Right, welcome.
38:17Hallelujah, finally!
38:19My name is Basha, and the culture that I represent is pollen!
38:24Love that.
38:25I made Polish truffle guamkis with dill oil.
38:29My name is Jeff, and today I've made for you
38:31a kotelet and herbed spƤtzle.
38:34Wonderful.
38:35Hope you enjoy it.
38:36Jeff, it looks hearty.
38:38Love the spƤtzle, the browning that you had on there.
38:40It's very tricky when you're cooking pork,
38:42especially with those breadcrumbs.
38:44Pork can overcook.
38:45I think that the plate has a lot of complexity.
38:49What's this kind of black shavings on the top?
38:53Grated truffles.
38:54I wanted to bring out the umani taste to it.
38:57It's kind of like putting lipstick on a pig.
39:01Shall we?
39:02Let's try it.
39:02How long did you cook these for, Jeff?
39:04I want to say about six to eight minutes.
39:09So you just have to be very, very careful there.
39:11Never go too thin, otherwise it sort of overcooks.
39:17It looks good.
39:23Oh, my gosh.
39:24It's like the ultimate truth.
39:27This is a very humble dish,
39:29and you put a lot of care into this dish.
39:31Especially, it's delicious, crispy, fluffy,
39:33and just really nice.
39:34The mustard aioli and the green component
39:37are both bitter and contrasting and nice,
39:39but the dish, it's just a bit dry.
39:42Okay.
39:43I was taken back with, like,
39:45how rich of a flavor you could get
39:48in the time that you had.
39:50The filling is delicious.
39:52You got it right with the balance of the rice and the starch,
39:54but I'm going to be honest,
39:56there's some elementary mistakes here.
39:58Yes.
39:59It doesn't need $150 truffle.
40:02This is a fierce season,
40:05and these aprons aren't coming easy.
40:08And will you get swamped in the competition?
40:13Full stuff on this one.
40:28Aw.
40:30Aw.
40:33Aw.
40:34Aw.
40:34It's okay.
40:35A little bummer.
40:36It's okay.
40:37Mm.
40:44Yay!
40:51I just got an apron!
40:55Woo!
40:56Woo!
40:56I'm going to make Europe so proud.
40:59Yay!
41:01She's going to rub it in my face so hard that she doesn't win.
41:04But I'll take it for a win.
41:07It's good.
41:08It is good.
41:09I'll be honest, it's actually better than a husband's dish first time around.
41:12It was vegan crab cakes.
41:13Vegan crab cakes.
41:14That's right.
41:14Yeah.
41:15Yeah.
41:17Yeah.
41:17What a great first night.
41:18Can't wait to see what the other territories have in store.
41:20It's going to be an amazing season.
41:23Next time on MasterChef Global Gauntlet, it's time for another qualifying round.
41:28The auditions continue with Asia Pacific.
41:31I'm representing China.
41:32I'm representing Pakistan.
41:34For me, representing Vietnam on MasterChef.
41:37As more home cooks compete for a coveted white apron.
41:41My three daughters are watching.
41:43Yeah, tell them I say hi.
41:44Give me ten presents.
41:46One, two, three.
41:47Let's go.
41:49The question is, does Asia Pacific have America's next MasterChef?
41:53Flavor-wise, it's delicious.
41:54It's the kind of thing you'd be asking for more of.
41:56This tastes of history, culture, family.
41:59I have to say yes, because that's done well.
42:03One of the most expensive cuts is overcooked.
42:06It's a no from me.