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MasterChef US S16E01 (2026)
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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!
00:16In Africa!
00:18This is MasterChef Global Gauntlet.
00:22Let's go, baby!
00:24Make something that is totally unique to your culture
00:27and to your territory.
00:28We're 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!
00:54Everyone has the same goal.
00:56Whoo!
00:56Whoo!
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, whoa!
01:13Put it off!
01:13It's off. They're both off.
01:14We're in fire, you idiot.
01:16That is raw.
01:17It's like a pile of...
01:18In the pan!
01:19Please!
01:20This is mad!
01:21Switch!
01:22That's enough. Go. That's enough.
01:23I don't give a... Just slice one.
01:25Leave it, leave it, leave it!
01:25Get it on a plate!
01:27I am feeling overwhelmed.
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.
01:39You'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 their 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.
02:03Into the best amateur chefs...
02:04You nailed it.
02:05This kitchen has ever seen.
02:07This makes me want to go to Morocco.
02:10But only one will claim the title.
02:12You have put both head and heart in this place.
02:14Showstopper.
02:15Thank you so much.
02:16And stand on top of the world.
02:17It is exceptional.
02:19You're fearless.
02:20This is MasterChef Global Gauntlet.
02:24Let's go!
02:46This 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?
03:01How's it going?
03:02I'm Jeff.
03:03Aaron, what's your name?
03:04Basha.
03:05Nice to meet you.
03:06Daniel, nice to meet you.
03:07Hell 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?
03:12Boom.
03:12What's your background?
03:13Uh, Scottish.
03:15Oh, wonderful.
03:17This is awesome.
03:19I'm from Dallas, but I'm representing...
03:21I'm trying 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
03:38with other people.
03:39Italy is going to win MasterChef.
03:41Europe 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.
03:49So 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.
03:58Whoo!
04:00Whoo!
04:01Oh, my God.
04:02Oh, my God.
04:07Oh, my God!
04:09Let's go.
04:10Whoo!
04:18Oh, my God!
04:20Yeah!
04:21Four grandkids, you gave me a half laugh.
04:23What a...
04:24Come on.
04:31Oh, my goodness me.
04:34Welcome, everyone, to the amazing MasterChef Kitchen.
04:38Yeah.
04:43This 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.
04:55And in honor of that iconic tournament,
04:59we are hosting our very own global food competition.
05:05This is MasterChef Global Gauntlet.
05:09Yeah.
05:10Let's do it.
05:12Yeah.
05:13Let's go.
05:14You are each an ingredient in the great American
05:20cultural melting pot.
05:21Yeah.
05:22So we want you to put your heritage on the MasterChef map.
05:27There you go.
05:28Your house.
05:30And prove that you can take home the title.
05:34Yeah.
05:35A quarter of a million dollars.
05:41And the MasterChef Trophy.
05:49Now, just like in the World Cup, this MasterChef Global Gauntlet
05:53is going to be a team sport.
05:56Oh.
05:57This season, we'll have four territories represented.
06:01We have the Americas.
06:03That's nice.
06:05Yeah.
06:06Yeah.
06:08Africa.
06:12Africa.
06:13Africa.
06:14What's up?
06:16Europe.
06:18Woo!
06:19Woo!
06:20And finally, Asia Pacific, London.
06:25Woo!
06:25Woo!
06:27Woo!
06:28Woo!
06:28Woo!
06:28And just like the World Cup, the only way to get in is through the qualifying rounds.
06:36Just five cooks from each territory will move on to the next phase of this global gauntlet.
06:44The only thing standing between you and the world is your signature dish.
06:51Make us all delicious dishes that really show us where you come from, how that has shaped
06:57who you are today, and see if that global influence can make you America's next MasterChef.
07:04What?
07:09Right.
07:11It's time to see which one of you will earn one of these.
07:18An iconic MasterChef apron.
07:23That's my size!
07:25That's my size!
07:26And with tonight's qualifier, the territory that will fight for the aprons first is...
07:37Europe!
07:38Let's go!
07:39Woo!
07:40Let's go!
07:43Guys, in Europe you have 50 countries, from Albania to the United Kingdom, home to iconic
07:49dishes like Greek spanakopita, Spanish paella, obviously the greatest steak of all, la bistecca
07:56Fiorentina, the Italian T-bone steak, right?
07:59Don't forget beef wellism, Joe.
08:01Ah.
08:03Right.
08:03Tonight you'll have just 45 minutes to cook your signature dishes.
08:09The really does scream you, and most importantly, your European heritage.
08:13To get through this global gauntlet, you'll need to get a yes from all three judges.
08:19And without three yeses, you will be leaving this kitchen empty-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, representing your cultural heritage.
09:04Listen, I want to see not just the drive and the passion, but the authenticity.
09:07There's a lot of great cooks out there.
09:09But we 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, specifically Sicily.
09:30My name is Dan.
09:31I'm from Austin, Texas, 31 years old, and 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.
09:50Looks good.
09:51Thanks, babe.
09:55Come on, you.
09:56Come on.
09:57It would mean the world to me to get an apron for my grandmother, for my family.
10:01Being here, it's not just about me.
10:03It's carrying on a legacy because my grandmother, Veronica Chili, was 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.
10:22There's a line from The Godfather that says, never turn your back against the family.
10:26And that's exactly why I'm here, to give vengeance for Mimi.
10:29She's my blood.
10:30Perfect.
10:31Look at that.
10:36Let's go.
10:41Welcome.
10:41Hi.
10:42How are you speaking?
10:42Your first name is?
10:42My name is Dan.
10:43Dan, tell me about the dish.
10:44What are you doing?
10:44I'm making cheese blintzes with a blackberry compote.
10:47Gotcha.
10:47So my family immigrated from the Soviet Union.
10:50Present day Belarus is where my parents are from.
10:52Beautiful.
10:52And in terms of the crepes, what 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?
10:59You know how to toss those things, don't you?
11:00To 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?
11:06Turn around and do it properly.
11:08Come on.
11:08Let's go.
11:09Come 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%.
11:45Okay.
11:45And it is half as good as what the apple pie was years ago.
11:48Trust me.
11:48Oh, okay.
11:49I pray.
11:52Let's go.
11:55All right.
11:56I got to build these.
11:57Okay.
11:59Slow down.
12:00Slow 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 it.
12:20You did it.
12:20You did it.
12:20You did it.
12:25You did it.
12:27I know your first name.
12:27Where are you from, and tell us about the dish.
12:29My name is Dan.
12:30I live in Austin, Texas, and I've made you cheese blintzes with a blackberry compote.
12:35So I'm representing my Russian Jewish heritage, and I was a really picky eater, but when my grandma made me
12:40cheese blintzes and put it on the table, she would say, eat.
12:44You 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.
13:14It 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...
13:30I liked it.
13:38It's OK, I love you.
13:42Hello, welcome, welcome, welcome.
13:45All right.
13:47I'm Julia, I'm from Miami, and I made you guys
13:49the 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!
14:00Yes, so it's pretty small-scale right now.
14:03It's out of my mom's kitchen, and I actually went to Sicily
14:06to go and try a 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.
14:13She's very thorough, young Julia.
14:14Oh, I love that.
14:14Yeah, it was my dad's money, but...
14:17That's amazing.
14:18Shall 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, I 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 with all these little splats
14:39and 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?
15:07Oh.
15:10All right, you 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.
15:25to an apron thank you one yes i'm already tearing up yes when i bit into the pistachio cannoli it
15:32broke on me but in the best kind of way like i was so happy that it was crisp the
15:40flavors are there
15:41it's not too sweet um for me it's a yes oh my god you guys have to stop doing that
15:48oh my god
15:49because well that's two yeses uh young lady uh joe this is on you it comes down to the italian
15:55for the cannolis this is a difficult thing guys you're young you know it's fierce out there give
16:01me the chance give me the chance and you'll see um for me it's a yes thank you guys thank
16:13you thank
16:13you thank you hold on the apron great job
16:30i have no words i'm just so so excited you're gonna go past me all the way to the end
16:37oh don't
16:39tasted a lot better than they look 100 how many 20-year-old chefs you know that's gone to the
16:44birthplace of something happily surprised what a promising start i can't wait to see who's next
16:54good job got this oh hey oh yeah oh yeah let's go let's go let's go nico let's go nico
17:00oh my god
17:06it looks so good but inside i'm freaking out i just make it very well how's that seafood doing
17:14this is fine this dish is definitely gonna earn me an apron today i think they're gonna love it
17:19they're gonna feel like they're sitting right in front of the beach you know in spain and tasting seafood
17:29punchy yeah punchy when people think of scottish food they sometimes just think that it's fried food
17:35and i want to disprove that they have beautiful seafood oh yeah oh yeah oh yeah smoke in the kitchen
17:45let's go my name's nico i'm making red wine risotto this dish will earn me an apron because this is
17:51like
17:51me on a plate northern italian like i'm very proud of northern italy and this is a classic risotto so
17:55joe
17:55shouldn't be complaining too much hello hi hi what's your name i'll get that yeah so what are you
18:09making i am making arroz meloso with seafood and snapper on top so this would be a spanish dish
18:15i would imagine yes kind of similar to the paella but with more broth okay i know that where did
18:20you
18:20come to america i came because of this guy and then i met him and i stayed why master chef
18:28why
18:29now like what does this mean for you i love cooking for my kids and my family but i think
18:33i
18:33have more to offer and to share all right i would taste the salinity in the arroz and see if
18:38you like
18:38it that way it's good i think you think it's good yeah even though we decide who gets the apron
18:43it's all that matters what you think good luck thank you so much thank y'all thank you salinity
18:49let me taste it again hey 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
19:04oh very ambitious is this a dish that you often have yeah so i'm from the north of italy you're
19:10going to speak italian to me now too you speak italian yeah yeah i'm fluent in italian what else
19:14do you speak i speak spanish and romanian and obviously a little bit of english
19:17oh how many do you speak many we're here to talk about nico italian italian speaking a lot of
19:23languages so so this is young handsome are you feeling some kind of way right now i feel nothing
19:30he's got hair he's got he's got hair for both of us so here's what i'm feeling though yeah that's
19:38a lot
19:39of liquid there's the risk of popping the kernels yeah it's a tricky dish nico be careful i would get
19:45some of that liquid out it's too much you have nine minutes left you think you're going to make
19:51it positive not if you don't make a change good luck thank you very good you're good i grew up
20:02watching masterchef with my family back in italy and to not make italian food perfect for joe
20:07would destroy the world for me damn that is frustrating
20:22damn that's super very good i had a little bit too much stock when i wasn't paying attention it's
20:29just frustrating that's like not perfect because i know it's i've made a million times and it's always
20:33perfect it's okay we got it we got it yeah that's better that's way better let's go
20:40i have to start plating let's go very nice perfect oh that was good
20:50let's go let's go let's go home stretch
21:08welcome young man come on up
21:12my name's nico i'm 21 and i'm from milburgh new jersey and the dish nico the red wine risotto with
21:18caramelized pears sage and gorgonzola wow this dish it comes from waking up in the mountains of
21:24northern italy and watching my granddad eat gorgonzola from the knife sadly he passed and we had to sell
21:31the house that he grew up in and winning masterchef would allow me to buy back that house wow and
21:36make it
21:36into the restaurant that uh i want it to be i love that shall we try yeah okay
21:44of course we know in all these years of masterchef risotto is a tricky beast
21:48this is either going to work or it's not going to work shall we guys yeah
22:00so nico tonight you need three s's to get your hands on that apron um joe this is an interesting
22:06thing when you were cooking it out there you were a little bit in jeopardy i perceived it as being
22:14too
22:14liquid but um it really came together as it cooled down a little bit and i don't know if you're
22:20lucky
22:21smart or good but you just really were able to execute a thing that's very very difficult
22:27but the sage is bad news come here come here okay give me a hand we're gonna we're gonna fix
22:33this
22:33give me a hand we're gonna fix this dish hold your hand all right all right you hide that put
22:40it in your
22:40pocket pretend like it never happened do something with and now we have a perfect resort come back
22:45shh you got one big c complimenti bravissimo
22:56italian men should cry
22:59teff what do you say i love the pear and the gorgonzola together the sweetness and the saltiness
23:07works really really well um for me
23:12yes oh that's two so now you just need gordon yes or no um flavor wise rice is absolute max
23:21but i'll be honest it doesn't need the sage because the gorgonzola gives you that nice tartness and
23:26richness you're young and i'm more concerned about what happens after this in terms of what you're up
23:46against so um
23:54i just got an apron baby let's go if i can survive this audition i can survive any challenge
24:01that masterchef throws my way and i'm only going to get better from here
24:07delicious and it went from looking like she took the liquid out came together and it worked yep one of
24:13the best risottos we've had bravo two aprons down just three left
24:23good evening hello hello welcome fantastic my name is jocelyn i'm here representing scotland
24:30my mom is from scotland and what do you do for a living i am a romance author oh
24:36oh okay i love a romance novel you're right like about romance would be like where people fall in
24:44love and yes yes there's a hero it's not clear to me it's not clear so how do you how
24:51do you get
24:51inspired to write romance novels i am a romantic at heart i think it's easy for me to uh be
24:57inspired
24:58just by people in my life and would you be inspired to write some prose about my scottish friend here
25:04oh
25:04okay um i step forward and set my dish down heart pounding in walks chef gordon ramsay shirt tight
25:16across his formidable chest golden locks falling recklessly over piercing blue eyes he tastes oh
25:28and we can we can stop that that's fine wait no let's do visuals obviously this is romance with a
25:35heavy dose of fiction can we get back to the dish please tell us what you've made i prepared a
25:42crispy
25:43salmon with a cauliflower velote okay uh visually it looks simple a lot of rustic charm i feel like
25:51as i'm looking at it i can taste the different textures from the crispy skin and then obviously
25:56that creaminess of the velote underneath right let's see the cook on the salmon shall we oh please
26:09that's what you wanted
26:29so sadly you can see that is undercooked which is such a shame
26:46it works well the dish it really does it's just such a shame because we enjoy salmon that is pink
26:52and sadly as you know uh yours is uh cold and somewhat raw in the middle yeah sadly for me
26:58it's a
26:58no okay it's a great idea okay and um continued success with that writing yeah absolutely please don't
27:05write about gordon anymore okay thank you too bad you couldn't come back to this right no what a shame
27:16somewhat unromantic
27:22yeah four minutes i am so proud to be representing in spain this opportunity for me means everything
27:30because i was born in valencia spain my grandpa had a restaurant watching different generations of my
27:38family members working there that helped make who i am today in the kitchen you are bobs
27:46what so you're bobs after becoming a mom i struggled to find my path i've just been craving
27:54something for myself as a woman the apron for me will be validation that my passion for food is worth
28:12pursuing come on in hi give us your first name and tell us about the dish please i'm agatha born
28:19and
28:19raised in spain and today i made arroz meloso with seafood and snapper shall we
28:29i love the fragrance on this dish i can smell the saffron from here is sort of blossom and blooming
28:33beautifully done visually it's beautiful it's really just like jumping off the plate let's get in there
28:42it's come beautifully and what was the seasoning on the snapper just salt
28:47mm-hmm the rice has a lot of seasoning and flavor so i didn't want to overpower that
29:00all right so you know that you need three yeses if there is one no you don't move forward
29:08right the rice is cooked beautifully just over del dente which is nice snapper listening as an amateur cook
29:17you are spanish through and through a resounding yes from me thank you the fact that i taste all the
29:24seafood in the rice i mean it is flavorful and together it is a really nice combination i think it's
29:31going
29:31to be a yes thank you this dish is very very subtle and very very elegant and it's seasoning it's
29:45not
29:46easy to make a rice cooked in a stock with the fish in there and have everything be so so
29:51refined thank
29:52you appreciate that it's a yes for me thank you so much congratulations three yeses put that on thank
30:00you really well done indeed yeah this means a lot
30:12my kids are my everything and i'm missing them so much but this is a life-changing opportunity
30:20and you know i have so much more to show delicious she knows what she's doing really good indeed
30:25viva la spagna three aprons down two left
30:28there you go listen you're all stars right and so you understand how to turn minimal ingredients
30:38into a next level dish the most intense season of next level chef is here i did not come to
30:45play
30:45and the competition is more chaotic than ever that's crazy next level chef all new thursdays on fox
31:00oh my god so amazing to represent europe and greece i am representing poland
31:08let's go poland come on babe you got this bop chi would be proud man bop chi would be so
31:15proud my
31:16beloved grandmother who i call bop chi she was from poland she survived the horrors of world war ii
31:22before coming to the states and starting a new life here as an american so i'm very very proud and
31:26happy to
31:27be repping poland today my grandmother my bop chi would be extremely proud of me because she knows that
31:33this polish girl can cook some mean delicious polish fruit doing great let's do it
31:41i'm making some pita here my cooking journey goes back to growing up in a house where a greek mom
31:48always cooked and then once i had a family i wanted to share with them the greek dishes that i
31:54grew up
31:55on keeping an eye on our times kind of like at home got one kid coming one kid going got
32:00a land
32:00dinner right in the middle man it smells good uh right good evening hello basha basha hey hey
32:11how are you mike are we good i'm doing good how are you the wife of michael from season 11.
32:17go get that
32:18apron my signature dish is a vegan crab cake are you a vegan yes i am can you cook non
32:24-vegan i was
32:25non-vegan for 45 years you got it welcome back so why now season 16 of master chef because it's
32:36i'm representing poland of course i love that and what's the dish please polish go wonky which is
32:42stuffed cabbage wow it's delicious i can't stop eating them we need to cover to halfway don't make them
32:47too big thank you very much thank you wow hurry up get them man you got this that's showbiz baby
32:56right uh hello hello what's your first name my name is jeff and i'm from boston today i'm cooking
33:02a kotelet with a an herb spetzla pork you know is very unforgiving yes how are you going to prevent
33:07this from going dry you know i cook it very gently just enough so that it's crispy and it's still
33:11nice
33:12and tender on the inside i love it i usually nail it well fingers crossed make this dish sing yes
33:16absolutely will go okay uh the very best of luck guys come on let's go let's go let's go
33:22nail the fry you're doing a good job good evening welcome to mars chef how are you thank you i
33:26am
33:26great this is my wife tina tina and this is ted tell me about the dish i'm making a shrimp
33:31soufflaki
33:32with a whipped feta so we're gonna put them on skewers and i am going to uh use the cast
33:37iron how good
33:38is this dish on a scale of one to ten it's a ten it's a ten it's fantastic i love
33:41it and why this year
33:42season 16 why this year oh the global gauntlet i want to show how greeks take care of america i
33:47love that i have a lot of greek friends they know how to party oh my god our house is
33:52not just my big
33:53fat greek wedding it is my big fat average greek sunday i love that when we start off a greek
33:57party
33:58we end a greek party it's a big old oppa come on come on let's break some plates right now
34:03are you
34:04ready let's get another way wait for me let's get some energy room ready
34:13watch me cook on those shrimp okay yeah take them off 30 seconds early and bake them as well
34:19let's go ted let's go
34:23i'm taking a risk today by making shrimp shrimp can overcook super fast we're gonna leave it on
34:29just a little bit longer but this plate is more than just some shrimp some tomatoes that looks awesome
34:35this plate brings together so many generations from me my mom everybody before us
34:40five four three two one
34:46thank you good job thanks it's a little nerve-wracking okay here 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 i'm representing greece and i've made a shrimp soufflaki with a whipped
35:13feta and a homemade fresh pita let's go okay oh i think it looks good very inviting i love that
35:20that
35:21whipped feta underneath the shrimp looks nice the blistering of the tomatoes even the colors
35:25it makes me want to dig in for sure shall we
35:32you made the pita yourself i made the pita myself uh right tiffany thoughts i think bread is for
35:39sopping and i wanted to sop up every bit of that sauce that's 100 yes for me thank you chef
35:47tiffany
35:48i have to say it's speaking my language i like the elegance of it and i like the balance of
35:57it this
35:57is a yes for me thank you now your destiny and your apron lies in the hand of chef gordon
36:04ramsay
36:06shrimp are cooked beautifully and i'm glad you went the extra step and
36:10made that bit of bread because it's delicious thank you but listen it's simple right
36:17too simple for you
36:28listen it's simple right too simple for you do you have more in your itinerary absolutely with
36:37the apron you'll represent europe when you got to represent the greeks from chicago you got to
36:41make sure you come strong i'm i'm a yes oh congratulations thank you yeses oh thank you so much
36:53congrats oh thank you so much
37:09this fits good i like the uh it's like a tailored suit i'm gonna bring the big fat greek kitchen
37:17to
37:18master chef we have only one apron left all right take it easy it does look good you're fresh in
37:31it babe
37:32how many minutes minute and a half plating i'm gonna get my plate down there you go there you go
37:38where's my poos and oz oh
37:45got this i believe you come on truffle this hands took them like crazy you're doing fine
37:51five four three two one
38:09i will get that a brent my name basha is gonna be written right over here europe right welcome
38:17hallelujah finally my name is basha and the culture that i represent is pollen love that i
38:25made polish truffle guamkis with dill oil my name is jeff and today i've made for you a
38:32kotelet and herb spetzla wonderful hope you enjoy it jeff it looks hearty love the spetzle the
38:39browning that you had on there it's very tricky when you're cooking pork especially with those bread
38:44crumbs pork can overcook i think that the plate has a lot of complexity what's this kind of black
38:51shavings on the top grated truffles i wanted to bring out the umani taste to it kind of like putting
38:58lipstick on a pig shall we try it how long do you cook these for jeff i want to say
39:04about six to eight
39:06minutes so you just have to be very very careful there never go too thin otherwise it's sort of
39:13overcooked it looks good oh my gosh it's like the ultimate truth this is a very humble dish and
39:29you put a lot of care into this dish especially it's delicious crispy fluffy and just really nice
39:34the mustard aioli and the green component are both bitter and contrasting and nice but the dish
39:39it's just a bit dry okay i was taken back with like how rich of a flavor you could get
39:48in the time that you had the filling is delicious you got it right with the balance and the rice
39:54and
39:54the starch but i'm gonna be honest there's some elementary mistakes here yes it doesn't need 150
40:01dollars truffle um this is a fierce season and these aprons aren't coming easy and will you get swamped
40:10in the competition for stuff on this one
40:34it's okay a little bummer it's okay
40:56i'm going to make europe so proud yes she's gonna rub it in my face so hard if she doesn't
41:03win
41:04but i'll take it for a win it's good it is good i'll be honest it's actually better than a
41:11husband's dish first time around it was vegan cream cupcakes that's right yeah
41:17what a great first night can't wait to see what the other territories have in store it's gonna be an
41:21amazing season next time on mastership global gauntlet it's time for another qualifying round
41:28the auditions continue with asia pacific i'm representing china i'm representing pakistan for
41:34me representing vietnam on master chef as more home cooks compete for a coveted white apron
41:41my three daughters
41:43give me ten presser one two three let's go the question is does asia pacific have america's next
41:52master chef flavor wise it's delicious it's the kind of thing you'd be asking for more of this
41:57tastes of history culture family i have to say yes because that's done well one of the most expensive
42:04cuts is overcooked it's a no from me
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