🏘️ MasterChef (US) (2010) - Season 16 Episode 2
Collaboration meets competition! In Episode 2 "Team Challenge Chaos", the newly selected home chefs are split into two teams for their first high-pressure group challenge: serve a three-course meal to 100 hungry guests. Who will lead, who will follow, and whose ego will sink the ship?
🔹 Episode Highlights:
• Team assignments: strangers must become collaborators under extreme pressure
• Three-course marathon: appetizer, main, dessert — all judged as one cohesive menu
• Leadership clashes: strong personalities collide in the MasterChef kitchen
• Service meltdown moments: burnt dishes, missing ingredients & ticking clocks
• Judges' verdict: which team delivered flavor, consistency & teamwork?
🔹 Series Info:
• Format: Cooking Competition / Reality TV / Culinary Talent Serial
• Original Network: Fox (US) / Hulu / International Syndication
• Series Launch: 2010 | Season: 16 | Episode: 2 | Title: "Team Challenge Chaos"
• Setting: MasterChef Kitchen, USA | Language: English
• Runtime: ~42-45 minutes (full) | Clip/Highlight version: ~8-12 min
🎧 Prefer audio? Listen to cooking competition recaps & foodie podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which team worked best together? 👇" Turn on notifications 🔔 for Episode 3 Signature Dish Showdown!
#ShowTVMovies #MasterChefUS #Fox #TeamChallenge #S16E02 #CookingCompetition #GordonRamsay #Foodie #BingeWatch #HomeChef
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef (US)" belong to Fox Entertainment, Shine America, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Collaboration meets competition! In Episode 2 "Team Challenge Chaos", the newly selected home chefs are split into two teams for their first high-pressure group challenge: serve a three-course meal to 100 hungry guests. Who will lead, who will follow, and whose ego will sink the ship?
🔹 Episode Highlights:
• Team assignments: strangers must become collaborators under extreme pressure
• Three-course marathon: appetizer, main, dessert — all judged as one cohesive menu
• Leadership clashes: strong personalities collide in the MasterChef kitchen
• Service meltdown moments: burnt dishes, missing ingredients & ticking clocks
• Judges' verdict: which team delivered flavor, consistency & teamwork?
🔹 Series Info:
• Format: Cooking Competition / Reality TV / Culinary Talent Serial
• Original Network: Fox (US) / Hulu / International Syndication
• Series Launch: 2010 | Season: 16 | Episode: 2 | Title: "Team Challenge Chaos"
• Setting: MasterChef Kitchen, USA | Language: English
• Runtime: ~42-45 minutes (full) | Clip/Highlight version: ~8-12 min
🎧 Prefer audio? Listen to cooking competition recaps & foodie podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which team worked best together? 👇" Turn on notifications 🔔 for Episode 3 Signature Dish Showdown!
#ShowTVMovies #MasterChefUS #Fox #TeamChallenge #S16E02 #CookingCompetition #GordonRamsay #Foodie #BingeWatch #HomeChef
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef (US)" belong to Fox Entertainment, Shine America, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
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FunTranscript
00:02Previously on MasterChef Global Gauntlet
00:04Welcome, everyone, to the MasterChef Kitchen.
00:07Come on!
00:07The auditions began with Europe.
00:09Poland!
00:10I want to show how Greeks take care of America.
00:12As the first five white aprons were handed out.
00:15You are Spanish through and through.
00:17A resounding yes.
00:18For me, it's a yes.
00:19Thank you, thank you, thank you, thank you!
00:21Risotto is a tricky beast.
00:24I just got an apron!
00:28Can't wait to see what the other territories have in store.
00:30It's gonna be an amazing season.
00:33Tonight, it's time for another qualifying round.
00:36The auditions continue with Asia Pacific.
00:39I'm representing China.
00:40I'm representing Pakistan.
00:41For me, representing Vietnam on MasterChef.
00:44As more home cooks compete for a coveted white apron.
00:48My three daughters are watching.
00:50Tell them to say hi.
00:52Give me ten presser.
00:53One, two, three, let's go!
00:56The big question is, does Asia Pacific have America's next MasterChef?
01:00Flavor-wise, it's delicious.
01:02It's the kind of thing you'd be asking for more of.
01:04This tastes of history, culture, family.
01:07I have to say yes, because that's done well.
01:10One of the most expensive cuts is overcooked.
01:13It's a no from me.
01:23Wow!
01:24This is unreal.
01:26Isn't this wild?
01:27Look at this!
01:28Dude, are you ready?
01:29I am excited, man.
01:30How about you?
01:30I'm dreaming, bro.
01:31We're gonna move our wedding picture and put that MasterChef trophy right into the center.
01:36Is that the trophy?
01:37Yes!
01:38That's yours!
01:39Woo!
01:41It's a global season.
01:42I'm so excited to be a part of it.
01:45It's such an honor to represent Malaysia in an international season like this.
01:49I've got 69 years of experience and I'm bringing everything to the MasterChef kitchen.
01:55I think they're coming.
01:56Here they come.
01:56Here they come.
01:57Let's go.
02:17Welcome back everyone to the qualifiers of MasterChef Global Gauntlets.
02:25Now, this season, we are celebrating the American melting pot and all the amazing cultures
02:32it holds.
02:33We've already given out five aprons to those incredible Americans with roots in Europe.
02:40Now, tonight, it's time for another qualifying round.
02:43Woo!
02:45Woo-hoo!
02:46That's right.
02:47Tonight, another territory we'll throw down in this global gauntlet.
02:51Now, if you are one of the strongest home cooks that we see tonight, then you will earn
02:58an apron and a chance to rep your territory in this incredible competition.
03:03Not to mention, you will give yourself a real shot at the title, the trophy.
03:09Yeah!
03:11And, of course, the grand prize of a quarter of a million dollars.
03:16Woo!
03:18Let's go!
03:20Right.
03:20The territory cooking tonight is known for its food that is love worldwide, let me tell you.
03:26Because their culinary techniques really do stand the test of time.
03:31Tonight, competing in the qualifying round is Asia Pacific.
03:43Woo!
03:44Woo!
03:45Woo!
03:46Woo!
03:46Woo!
03:47Woo!
03:47Woo!
03:48Woo!
03:48This is truly a sprawling group.
03:50You've got every single one of those 48 incredible countries from Afghanistan to Vietnam.
03:56Plus, let's not forget, Australia.
04:01We want to see dishes that look and feel restaurant quality.
04:06Dishes that represent your heritage and tell the story of home.
04:10Remember, you need a yes from all three judges to earn that apron.
04:15Oh!
04:16Okay, guys.
04:16You will have 45 minutes to cook your signature dishes tonight.
04:20Make every single second count.
04:23Now, all of you, the very best of luck, and we'll see you through those doors.
04:27Let's go.
04:29This is gonna be exciting.
04:31Yes!
04:32Let's go!
04:33Time to play.
04:35Here we go.
04:36Woo!
04:37Asia Pacific.
04:39I love it.
04:40This should be exciting.
04:40It's gonna be tasty.
04:41I've had some of the most incredible food, not just from Southeast Asia, but as far down as Australia and
04:46New Zealand.
04:47The street food is always something that is prominent.
04:49Absolutely.
04:50Humble, delicious, but fragrance beyond belief.
04:52And then, of course, in Asia, you have the Middle East, those traditions that go back to the beginning of
04:56civilization.
04:57The question is, does Asia Pacific have America's next MasterChef?
05:05Aussie, Aussie, Aussie!
05:10Got it, Aishu, got it.
05:12My name is Lawrence, and I am from Tani, Missouri, and I am representing Australia.
05:19I'm Aishu, I'm from Boston, Massachusetts, and I'm representing India.
05:22I was born in India.
05:24My parents brought me to the U.S. when I was one, and they gave me everything that they could
05:29so that I could live the American dream.
05:31This is my mom.
05:32She's taught me everything about being Indian, and I think that's a hard job to do when you're living far
05:38away from home.
05:40Let's get some kangaroo into this thing.
05:47Hi!
05:48What's your name, fella?
05:50Lawrence.
05:51Lawrence, I'm Joe.
05:51This is my friend Tiffany.
05:53Hello!
05:53I know that!
05:54How are you doing?
05:55We're doing really well.
05:56What is that?
05:56We're doing kangaroo.
05:58Kangaroo.
05:59Because you are from Australia.
06:01It's not hard to tell, is it?
06:02No, and you live where?
06:04Outside Kansas City.
06:05Kansas City, the barbecue capital of America.
06:08Absolutely.
06:09Come on, baby.
06:10And what's this?
06:11A mango sauce for it.
06:12How Australian can you get for a Midwestern dish?
06:15And who do you cook for at home?
06:16Every Saturday night, we have a dinner party.
06:18And for a few dollars each, you can come along and join us.
06:21Can we come, me and Ted?
06:22As long as you're paying, yeah.
06:24What is the most difficult challenge being an Australian living in the center of the United States of America?
06:30We have to be polite.
06:32We're not good at that.
06:33Australians are not good at being polite.
06:34That's true of all.
06:35That's true.
06:38Good luck.
06:39Good luck.
06:44Hi!
06:45How are you?
06:46How are you?
06:47How are you?
06:48Where are you from?
06:49North of Boston.
06:49North of Boston.
06:51I love North of Boston.
06:51Ooh, this looks yummy.
06:52What is this?
06:53It's an orange cardamom olive oil cake.
06:56Ooh, all the right words.
06:57So is this traditional?
06:58Um, no.
06:59I think Indian sweets are great, but they're also very dense and they can be very sugary.
07:03And that's not really my kind of dessert.
07:06This is your mom?
07:07This is my mom.
07:07Hi, mom.
07:08Does she agree with you kind of rewriting the book of Indian desserts?
07:11And maybe.
07:12I've always been a little bit of a rebel Indian, you know?
07:15Okay.
07:15What other traditions did you grow up with?
07:17Yeah.
07:17Well, another way that we learned about our culture aside from food was dance.
07:21I performed all over Florida where I grew up.
07:24No way.
07:24Wow.
07:25And I love dancing.
07:26I kind of want to see it.
07:28Yeah.
07:28We're going to dance together?
07:29All we're dancing together.
07:30You want to come?
07:31On the stage?
07:31Oh my goodness.
07:33Come on.
07:34All right, guys.
07:34Ready?
07:35No, I'm ready.
07:36All right.
07:36You're going to bend your knee.
07:37And then you're going to put your arm like that.
07:40Oh, my God.
07:42And that's right.
07:43That's it?
07:44Yeah.
07:45Where do we go?
07:45That's a dance?
07:46Yeah.
07:46Well, that is one move.
07:47Oh.
07:50Holy moly.
07:51Just one.
07:51I love it.
07:52This all looks very, very delicious.
07:54I can't wait to taste it.
07:56Thank you so much.
07:56Play it up.
07:57Best of luck.
07:57Here we go.
08:00We're getting there.
08:01Back in the early 70s, I learned how to cook at a culinary school.
08:05But then gave it away so that I could get a nine-to-five job.
08:08But now I'm back in it.
08:09I am here at MasterChef to close that circle of life that says,
08:13you started as a cook, you're ending as a cook.
08:17Five, four, three, two, one.
08:21Woo!
08:24The competition is tough.
08:26A lot of young people from all over the world looking around,
08:29I think I'm the oldest person in the room.
08:31So this would mean a lot to me to be able to come home with a white apron.
08:35My name is Lawrence, and I'm representing Australia.
08:39I have made Kansas City barbecue kangaroo with a mango sauce
08:43and passion fruit vinaigrette, coleslaw and yucca fries.
08:47Now, let's get one thing clear.
08:48The kangaroo is incredibly difficult to get right.
08:50Yep.
08:52Shall we?
08:52Yeah.
08:52Let's do it.
08:54God, I can smell it from here.
08:55It smells delicious.
08:56Visually, please, what do you think?
08:58Yeah, it looks rustic, but there is a point where rustic kind of turns
09:02into something that looks like we're kind of rushing.
09:05Yeah.
09:06Hopefully it's cooked to perfection.
09:08I certainly hope so.
09:09The temperature inside.
09:10It's going for rare.
09:11Rare.
09:12Once kangaroo is over medium rare, it's gone.
09:14Chewy.
09:15Right.
09:16Let's get in there.
09:25So it's above rare.
09:26Yeah.
09:27Yeah.
09:27And it's heading towards medium.
09:28Yeah.
09:30Sadly, there's no blood left in that.
09:38First off, you have got one of the most difficult proteins to cook properly here tonight.
09:43Sadly for me, it's a touch overcooked, so it's a touch dry.
09:46But the flavors are there.
09:47Let's get it absolutely clear.
09:48Now, Lawrence, to get your hands on an apron tonight, you need three yeses.
09:52Um, for me, it's a no to the MasterChef apron.
09:55I'm so sorry.
09:56Um, continue flying that Australian flag.
09:59Thanks, Lawrence.
10:05I'm going to start plating in a second.
10:06Okay.
10:07Give me a hand.
10:08Give me a hand.
10:15All right.
10:18Oh, .
10:20It's stuck to the bottom.
10:32Oh, .
10:36It's stuck to the bottom.
10:40Got it, Ace.
10:41You got it.
10:42All right.
10:44Oh, .
10:46It's stuck to the bottom.
10:47it kind of fell apart a little bit there's only five aprons and there's a lot of competition in
10:53the asia pacific i am so nervous i want this apron so bad i don't want to go home
10:59got it i sure got it i'm not doing it very please give them 30 seconds
11:24i had a last minute struggle with getting out the cake
11:30and it's there but it's messy getting an apron means so much to me
11:35it shows me that i can really achieve the dreams that i go after and i really want to be
11:42able to
11:42show that to my children hi hello come on in right my name is aishu and i'm representing india i
11:50made
11:51for you an orange cardamom olive oil cake with a vanilla mascarpone cream blood orange coolie
11:57and a pistachio crumble so are you a baker i started baking like maybe three or four years ago why
12:03not
12:03take the savory route i think i'm a perfect example of not taking the safer route i have three kids
12:08under three oh and i think life is more fun when you take the hard path amazing first of all
12:15there's
12:15the fragrance coming from here it smells delicious let's get it absolutely clear uh it looks a little
12:19bit sort of rustic almost like insufficient greasing of your mold shall we try it yeah
12:25put a little bit on put a little bit on that's super syrupy look at that sexy
12:41i shoot i'll be honest um
12:45it does taste better than it looks except absolutely clear it's moist and delicious especially that
12:50fragrance from the chai thank you a lot of times when people use cardamom they go too far and this
12:56is enough to get your interest and make you go back in for another bite the only thing that you
13:03are missing here is a little more salt and it would have balanced that cake this is like a home
13:09style
13:09dessert delicious the mascarpone is a nice creamy contrast with the talent you have you could be a
13:15real asset so my vote's a yes there are some things that you definitely have to work on
13:21but for me it's a yes so it's going to come down to gordon um would you say that your
13:29savory cooking
13:30is on par with your baking or better much better okay because if that's what you can do with your
13:37influence across the dessert i'm so excited to see you and your element cooking savories it's a yes to
13:44the master chef apron congratulations thank you guys so much this has been a dream seriously and an honor
13:51thank you thank you thank you
14:03can you put it on me yeah thank you
14:11it's a bold move to come with an olive oil cake she was just willing to come in and show
14:16us that
14:17she can think outside the box and do something different yeah delicious
14:23all right you got it let's go let's go let's go i'm champa i'm from brooklyn new york and i'm
14:31representing bangladesh my name is fu win i'm from irvine california and i'm representing vietnam
14:39for me to be the one here representing vietnam on master chef
14:46you're doing great you're doing great i come from a very small fishing village off the coast of
14:51bangladesh seafood heavy dishes are something that we take pride in and of course it's not bengali
14:57cuisine without masala spices i'm really excited to see how my brooklyn and my bengali roots come
15:03together in this dish well let's go man it smells good hello how are you oh my god hi good
15:15to see you
15:15nice to meet you and first name is champa champa this is your husband congratulations that smells
15:23good thank you really good indeed so tell me about the dish what you're doing today we're doing a
15:27halibut buna with a side of fragrance uh and some basmati rice i love that idea it's a tough one
15:34to get
15:34right because there's no fat in the halibut so you are in danger of that fish going dry yes
15:39buna so you're going down the sort of tomato gravy masala base caramelized onions ginger bro have you
15:44been to bangladesh have i been to bangladesh i think i've been there more times than you what
15:49you probably have you're coming up to nearly halfway just over 25 minutes to go give us some
15:54love everybody let's go you're doing good young man what's up chef how are you captain i'm doing
16:02well food food representing vietnam vietnam yes sir i'll be honest with you one of the most
16:06exciting oh food food food food careful sorry sorry is it a race no do you want to race are
16:11you in a
16:11rush i'm ready trying to get out i'm racing myself slow down down what's the dish today we're making a
16:17crispy vietnamese shrimp crab and pork egg roll with a dashi dipping sauce wow it's all about the
16:23filling you're right so how you gonna elevate this thing where are we going with it it's predominantly
16:26a pork filled egg roll that my mom made my mom is the true master chef in my house love
16:31that i wanted
16:32to apply the the seafood aspect to it as well right do you know what food means in vietnam it
16:38means
16:38luck good luck let's go that's what we're talking about let's go let's go don't cut those things
16:47go let's go let's go asia hi there's a lot of technical skills in making this dish don't break
16:56on me egg roll don't break on me if the egg rolls get cooked too long they can dry out
17:01so the dish
17:01in itself appears to be simple but there's a lot of complexity to it i gotta start plating you're
17:06making a good time all right oh alhamdulillah that rice is perfect it's okay you got it you got it
17:14i'm killing it right now you're doing great
17:25oh my god
17:36welcome tell us about the dish my name is phu i'm from irvine california today i made some vietnamese
17:42crab shrimp and pork egg rolls with the dashi dipping sauce and herb cabbage salad when we
17:49immigrated here to the united states people helped my family establish some work school for the kids and
17:55then my mom wanted to pay gratitude to those people wow but she had no money in her pocket so
18:02she made egg rolls and we delivered them out to these friends did you bring it with you no um
18:07sadly
18:07my mom has dementia oh and so that's why it's so important to me let's honor her by trying her
18:13recipe
18:14thank you shall we yep let's go right to the naked eye they look simple and a little bit pedestrian
18:22although
18:22this is a nice dish it's an egg roll is it enough so we'll have to see and that'll come
18:26through the
18:26taste shall we
18:35i have to say this tastes nothing like a spring roll that i've ever had in a restaurant
18:55taste nothing like i've ever had before this tastes of history culture family 100 yes for me wow
19:06sometimes i feel like your spring rolls in general can be just kind of one-dimensional yes it's crunchy
19:12but not juicy in the inside this is juicy like it's a really good bite and i'm talking about a
19:19bite
19:19in a spring roll which is kind of crazy to me that i'm saying this it's delicious and even the
19:24dipping
19:24sauce feels a bit elevated it's a yes for me thank you chef oh that's two yeses food so you
19:30need three
19:31what do you think gordon what you've done with the ratio of the crab to the pork to the seasoning
19:39is
19:40exceptional there's a position here that is absolutely tight bound beautifully but seasoned
19:45impeccably oh thank you i suppose the problem i've got now is that your mother's not here to put this
19:52on
19:56congratulations man thank you chef you've done yourself proud your mother proud and keep
20:00flying that vietnamese flag high great job thank you
20:10i feel amazing i feel so happy not only am i representing vietnam but i'm also representing my
20:19mom's recipes i know confidently if she was here she'd be very proud let's go
20:29so welcome what is your name and what did you prepare for us my name is champa i'm representing
20:35bangladesh today i prepared for you a traditional halibut buna with a side of fragrant rice and dal
20:41i was born in bangladesh and then i moved to brooklyn when i was a few months old what does
20:46it feel like
20:46to be bangladesh and live in the city like new york new york runs on bangladeshis man like we are
20:53such welcoming hospitable people bangladeshi people are amazing they're some of the best cooks but you
20:58picked halibut halibut's a deep water fish very dense it can be dry it can be tough if you nailed
21:05it
21:06it could pay off shall we take a look shall we
21:10visually it looks elegant right i can smell it it's fragrant the masala the base looks very good indeed
21:16thank you shall we try it shall we um who's the chili for is that for joe yeah it's for
21:21her i mean
21:21it's traditional you gotta take a bite and then eat the food that's just how we do it this stuff
21:26is
21:26spicy i'm waiting for that later scaredy cat yeah you are
21:38so tonight you need three yeses to get your hands on an apron um let's deal with the protein the
21:45fish
21:45is cooked beautifully yeah it's delicious and the rice is beautifully seasoned the only thing that pulls
21:49this dish down the dal needs a touch more seasoning if i'm honest the hardest part here was definitely
21:53the fish and it's just gorgeous um i tasted the sauce it was fabulous like there was spice richness
22:01that is a wonderful flavor yeah i'm so um shocked that the halibut is cooked the way it is it's
22:10like
22:10really really professionally cooked thank you the rice is fluffy the masala is appropriate all those compliments
22:17aside in a competitive region like asia pacific is it good enough for an apron so let's start with
22:25gordon it's beautifully executed you have this feisty persona that is a lot more to give i think i do
22:30i have a lot i have a lot in me um for me it's a resounding yes i love the
22:36dish one yes i mean it's
22:38stunning so i have to say yes because that's done well thank you interesting you could are you a real
22:47new
22:47yorker joe you left new york 10 years ago kids i'm so new yorker always a new yorker exactly i
22:53have
22:53one thing to say let's say yes stop oh my congratulations great job thank you so much
23:12i just didn't get this apron for me today i got it for all the vangodeshi women like our moms
23:18our
23:18aunts our sisters everyone that always doubted themselves the ones that know how to cook this
23:23cuisine this one is for all of you delicious oh absolutely delicious yeah that's three aprons down
23:30only two to go there's a lot of great cooks out there yeah and it's a greater responsibility for
23:35us in selecting who we give these aprons to it's a big responsibility this year
23:54i'm gonna try to push that lamb that's gonna be the last thing on the plate
23:58i'm jamie i'm from queens new york and today i'm representing malaysia hi my name is iman i'm
24:05from maryland i'm representing afghanistan or as we say in maryland afghanistan my name is tony i'm
24:11from minneapolis minnesota and i'm representing south korea i am making an elevated miso marinated
24:16ribeye with kimchi fried rice i'm an adopted from south korea so i grew up having this on arrival day
24:21the day that i came to america my mom would whip up some delicious korean food here so this is
24:25kind of
24:26an elevated twitch on something i had growing up at home being a korean adoptee finding my identity
24:30through food is something that i'm really proud of and so i want to be able to share that with
24:34other korean adoptees today i am making cobbly plow it's lamb with honey glazed carrots and herb
24:40chutney in avon culture what we do is we serve food on large platters it's a whole buffet i'm a
24:46buffet
24:47of a personality myself i don't fit on one small plate so i'm really excited to share that with
24:51everyone here in the masterchef kitchen yeah it smells really nice so beautiful oh thank you the food too
25:01one minute baby
25:02one minute that was good love the colors
25:07they're pretty
25:25welcome young man please tell us your name where you're from and the heritage behind the plate
25:30my name is tony i am from minneapolis minnesota and for today i've made for you miso marinated
25:35ribeye with kimchi fried rice and i'm representing south korea excellent let's talk visuals first i'm
25:41drawn to the rice it looks crispy it looks really good the steak looks a little poached i'd love to
25:46have a steak with a little bit more of a crust on it and a sear you must be disappointed
25:51with that
25:51sear i am you know that doesn't really define me as a chef what tempo are you going for 135
25:55just
25:56get medium rare but this is medium uh already going to medium well
26:09the rice is delicious you got that acidity and the heat from the kimchi but i'm going to take you
26:15to task the ribeye one of the most expensive cuts is overcooked um and lacking that incredible sear that
26:22you need on the ribeye um sadly for me it's a no i'm so sorry thank you thank you thank
26:28you
26:30hi my name is iman and i've made for you probably palau it's lamb with a honey glazed carrots and
26:36herb
26:37chutney where did you get your love for cooking honestly cooking for me was my stress outlet through
26:41graduate school i have my phd in sociology i'm not just here for the apron i'm here for the trophy
26:46oh i'm gonna be the first master chef from afghanistan you have a family who do you cook
26:51for with oh absolutely yeah so actually my two-year-old daughter is obsessed with you chef tiffany
26:56she's your biggest fan butter me up i like it
27:01so you're looking at the three of us can you do a brief sociological evaluation you know what joe i
27:07think you get a wrong read you're just a nice east coast guy who's saying it straight you're just
27:12being honest and i think people needs a dose of honesty sometimes what's his excuse gordon is a
27:18sweetheart he's america's sweetheart even though he's british even though he's british yeah all right
27:24what do you think gordon how's it look listen imam it smells good but you know true to test it
27:29needs
27:29to fall off that boat feel sticky anxious and everything you want from uh lamb but how long
27:34do you cook it for probably 40 minutes first spice it and then i seared it and then i put
27:39it in the
27:39pressure cooker it is a bit overcooked for me i love the chutney of the rice lamb is dry we
27:53have five
27:53aprons to give out for the whole reason the plate is actually quite good but a protein like that i
27:58can't let it pass so for me to know i apologize thank you thank you mom
28:12it's always sad to say no but you got to keep your standards super high this year
28:15if you can't nail the protein yeah no chance yeah what a shame now we don't have a sociologist
28:21which this group could use quite frankly do you need some tenderloving care i'm different than you
28:25because i at least admit what's wrong with us wait a minute i think i'm the most normal did you
28:33miss
28:34what's your therapist this morning
28:35it looks so hot oh yeah
28:52she measures with the heart
28:58let's go
29:00hey uh good evening good evening and this night wise this is jamie i'm jamie nice to meet you
29:06welcome good to see you and this is these are my three best friends nice to see you please
29:11good to see you tell me about the dish what are you doing i'm making malaysian style wagyu beef skewers
29:16with a coconut rice i really want to put malaysian food on the map i love that and day job
29:22when you're
29:23not cooking what are you doing full-time i am a cooking content creator so i cook online i also
29:28do live
29:28streaming how many followers you have now i think on all my platforms probably a little over two
29:33million that is incredible two million that is amazing well done i'm not here for followers i'm
29:38here to prove myself i'm here to prove that my food can taste good this smells amazing okay do not
29:43overcook
29:44that wagyu i will okay good luck thank you so much this is really important to me because
29:58my dad used to make it for me my dad is a big influence to my cooking just seeing him
30:03when i was
30:03little with this giant wok flames everywhere it feels like street food from malaysia you don't even have
30:10to go to malaysia to try because i had it at home all the time tell me when i have
30:14a minute my sense
30:15of time one minute flat wow that char oh my god you got this jamie oh five four three two
30:29one
30:36i've achieved a lot in social media but master chef is the one thing i need to prove myself that
30:43i can
30:43cook but also my dream is to open a food truck with my dad because i want to showcase malaysian
30:50street food
30:50together hello hello hello i'm jamie i'm from queens new york i'm chinese malaysian and today i have made
30:59wagyu vie sauté with peanut sauce and coconut rice my dad used to make this dish for me when i
31:05was
31:05younger using leftover chicken meat and i wanted to elevate it by using some wagyu yeah you definitely
31:11elevated it you just took 400 dollars on there why wagyu so the wagyu really fits the marinated
31:17malaysian spices because it has more fat so less water content so it ends up being really yummy shall we
31:24yeah let's go let's go i love the char that you have on the skewers rice looks great love a
31:31little
31:31pickle like honestly this is a beautiful plate of food thank you so much shall we yes um so how
31:37long
31:37do you cook these for you know in malaysia we don't really have a time in our head with my
31:42feeling yeah
31:44and then what have you got in the rice it's cooked with coconut milk to give it that coconutty fragrance
31:52this is definitely given street food vibes in all the best kind of way you elevated this plate in
31:59many ways from using the wagyu which i i personally love i mean who doesn't love anxiousness um it's
32:06it's fatty and in a really nice way with all of the rice and all the peanut and like all
32:11that flavor
32:12um is really coming through it's a yes joe please for me it's a resounding yes
32:19thank you so much thank you guys right uh flavor wise uh it's 100 there there's no two ways about
32:24that it's authentic it's delicious from the first bite uh 100 yes congratulations
32:30thank you thank you thank you thank you oh my gosh thank you so much
32:51i got my apron i wanted to prove that my dishes not only look good but they taste good and
33:01i think
33:01i've done that but i still have so much more to show guys we've got just one apron left tonight
33:12all right it's gonna be a big decision we gotta measure this one very carefully
33:22time 35 thank you you got this keep it up you got time you got plenty of time my name
33:27is fatima i'm
33:28from chicago illinois and i'm representing pakistan whoop whoop my name is daniel i'm 23 and i'm
33:33representing china as a chinese person born in america i really struggled with my identity but food
33:38has always been a connection to that identity i started cooking when i was around eight years old
33:42and then while i was in college i noticed so many students didn't know how to cook so then i
33:47started
33:47my campus's culinary club because i really cared about making cooking and food more accessible for
33:59students i was born and raised in karachi pakistan and i moved to the u.s when i was 15
34:06years old
34:07i really learned how to cook from my mom i always watched her cooking in the kitchen her food brought
34:12so much joy to the people in her life oh that smells really good yeah and i wanted to recreate
34:17that in my life with my family and my children i love the smell in the kitchen when i was
34:21making food
34:23it smells good let's go good evening good evening and welcome to master chef thank you thank you thank
34:30you and first name is fatima nice to meet you um tell me what are you cooking and where does
34:35it originate
34:35from i'm making a lamb sauce masala it is from pakistan originally my mom used to make it with goat
34:42but for master chef i'm using lamb masala are you doing your own masala i'm making a tomato
34:46onion based uh masala with all the traditional spices and then i'm going to finish it with a hot
34:52honey glaze wow wow wow i didn't get that last time i was in pakistan how good is most cooking
34:58on
34:58scale of one to ten ten i love that 12 12. that's one very best of luck thank you thank
35:05you thank you
35:16i tell them to dress you properly is this your brother or your dad dad yeah you're young i know
35:22you don't this is your son yeah i'm surely how are you i can't believe i'm shaking hands with i
35:27can't
35:28believe i'm standing here with your son half naked honestly dude my three daughters are watching
35:34can you tell them i say hi hold on this is not a dating kitchen it's a kitchen that is
35:41for cooking
35:42now that you're dressed in your gym kit give me 10 press-ups let's go 10 let's go one two
35:48three four
35:50five six seven eight nine ten yes yes let's do it let's do it there you go right tell me
35:59how to
35:59dish what are you doing yeah so today i'm making a tofu ricotta ravioli with a mapo sauce and a
36:03rice
36:03wheel tofu ricotta ravioli mapo tofu is one of the first dishes my mom taught me how to make that
36:09fragrance from those sechro and pepper so it's floral exciting it's hot it's spicy it's sweet exactly
36:14tell me about the raviolis i'm making the ravioli by scratch got the dough resting right now filling in
36:18the freezer it's going to be amazing very best of luck yes thank you thank you
36:25nice time 5 40. just the honey honey right here oh my gosh
36:37you're good you're good you're good yeah 90 seconds 90 seconds 90 90. go fatma don't fall don't fall
36:45don't fall don't fall don't fall don't fall oh my god oh my god
36:50yeah
36:52nine eight seven six five four three two one
37:07i'm so proud of you
37:16hey welcome welcome my name is daniel and today i made a tofu and ricotta ravioli with a mapo sauce
37:23and a rice twill and i'm representing china i made a lot of traditional chinese food but i really wanted
37:28to push myself this time so i also love to make pasta and i know joe loves pasta i do
37:32i'm just kind of
37:33baffled that you're representing china with ravioli but i'm ready for anything it's a new one
37:40yeah it's great it's an italian dumpling there's no more rules my name is fatima i'm from pakistan
37:46and today i have made for you lamb chops masala with a hot honey glaze and braised onions
37:52it smells good pretty good this is one of those dishes where i feel like there's nowhere to hide
37:58i only see meat sauce and a few onions yes you know so yeah everything has to be mind-blowing
38:06definitely i get that you're scruffy right yeah these look elegant uh and they're super thin around
38:14the outside here which is lovely but it's about the center of that ravioli so tell me about the
38:18ratio of uh tofu and ricotta inside so it's half tofu and half ricotta because i tried many different
38:25but i thought this offered the best texture and the best taste what's the drizzle on top the drizzle
38:29of the doubanjong oil which is a fermented chili bean paste it's like a chinese bolognese
38:36it is it reminds me of wow how long did you cook them for about six minutes and the lamb
38:44chops are not
38:44cooked in the sauce they're not cooked in the sauce i just coated them in the sauce
38:50fatima the masala uh is delicious it's fragrant it's rich it's spicy but it doesn't need the honey
38:57especially when you made the masala that good i'll be honest with you yes i gotta take you to task
39:03on the lamb because my lamb is actually undercooked um i wish you'd use goat i make it at home
39:09with
39:09the goat some dishes win or lose based on the choice of ingredients and this was a poor choice okay
39:16so for
39:17me it's a no thank you thank you okay thank you tofu can be unwanted sometimes it's very hard to
39:24make it
39:24flavor some but um you've whipped that ricotta beautifully the ground pork the sauce is delicious
39:29it's bloody good well done thank you the little bit of that fermentation that's happening with the
39:35little spices is really nice this is a very well executed dish daniel thank you so much chef so it's
39:42a yes for me it's yes 100 all right come here a second you got you got come here come
39:48here you got two
39:49yeses and i'm still not sure you're speaking in italian let's just try it you gotta just say this
39:56man questa pasta è molto buona questa pasta è molto buona bravo bravo thank you so much
40:04thank you guys so much uh great job daniel pull up your pants oh yeah
40:12let's go
40:19he's got potential he could be one of our heavy lifting stars on the asia pacific team this is
40:25better than some of the pasta i've tasted in italy delicious
40:29i really can't believe it i mean i've worked so hard for this moment and i'm really grateful to be
40:34here all of you guys representing china having my amazing family here it really means everything to
40:40me so proud of you what a territory i think we've tasted some of the best food it was the
40:46diversity and
40:47the energy yeah i knew asia pacific would raise the bar and it did but you know africa's coming in
40:52africa's gonna be interesting that's the one i'm most curious about two territories down two more to go
40:57exciting next time on mastership global gauntlet tonight is our third intense qualifiers round
41:06the audition rounds continue
41:08the audition rounds continue
41:08smooth you know it
41:10you
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