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00:01This season, MasterChef is going global.
00:06Welcome, everyone!
00:07As the best home cooks in the USA
00:09will represent four territories across the globe.
00:12Asia Pacific!
00:14Europe!
00:16America's baby!
00:18Viva Africa!
00:20This is MasterChef Global Gauntlet.
00:24Let's go, baby!
00:25Make something that is totally unique to your culture
00:29and to your territory.
00:30Making a Jamaican beef patty.
00:32Everything is so South Indian.
00:33We're doing a kangaroo.
00:35Kangaroo.
00:35Aussie, Aussie, Aussie!
00:38Can we get back to the dish, please?
00:40These cooks will fight tooth and nail
00:45to not get benched.
00:46A red card.
00:47Oh, my God!
00:49I'd be nervous about me, too.
00:50Whoo! That was good game play.
00:52Because in a competition this rowdy...
00:54Opa!
00:56Everyone has the same goal.
00:58Whoo!
00:58Whoo!
00:59We're embracing World Cup fever
01:01here in the MasterChef kitchen.
01:03It's a celebration from start to finish.
01:05This is a royal wedding.
01:07Oh, my God!
01:09Nick DiGiovanni!
01:11But not everyone can handle the heat.
01:14Oh!
01:14It's off. They're both off.
01:16We're in fire, you idiot.
01:17That is raw.
01:18It's like a pile of .
01:20In the pan!
01:21Please!
01:21This is mad!
01:23Switch!
01:24That's enough.
01:24Go. That's enough.
01:25I don't give a .
01:25Just slice one.
01:27Get it on a plate!
01:28I am feeling overwhelmed.
01:30It's all right.
01:31It's okay.
01:31You're not gonna make it.
01:35I don't taste Vietnam in this dish.
01:37It is so unappetizing.
01:39It felt like I forgot how to cook.
01:40You're not gonna fool us.
01:42Oh, for goodness.
01:44Would you eat that?
01:44I know you so much better than this.
01:48If you tell yourself I got it, you will conquer.
01:52I'm not afraid.
01:53But when the passion for their culture shines through.
01:56I am shocked that you made this.
01:58It's kind of incredible.
01:59These home cooks will be transformed.
02:02This is a beautiful dish.
02:04Thank you, chef.
02:05Into the best amateur chefs.
02:06You nailed it.
02:07This kitchen has ever seen.
02:09This makes me want to go to Morocco.
02:11But only one will claim the title.
02:14You have put both head and heart in this place.
02:16Showstopper.
02:16Thank you so much.
02:17And stand on top of the world.
02:19It is exceptional.
02:21You're fearless.
02:22This is MasterChef Global Gauntlet.
02:26Let's go!
02:48This is so amazing.
02:50We are in the frickin' MasterChef kitchen right now.
02:54Wow.
02:54Look at this.
02:55Fun.
02:56Have a good Europe.
02:59Oh, my God.
02:59That clock's gonna be my worst enemy.
03:01Oh, my gosh.
03:02What's up, man?
03:03Let's go, bro.
03:03Let's go.
03:04I'm Jeff.
03:05Harry, what's your name?
03:06Fasha.
03:07Hi.
03:07Nice to meet you.
03:08Daniel, nice to meet you.
03:08Hell yeah, bro.
03:09Where are you from?
03:10What do you think, bro?
03:10I feel his hair, bro.
03:11What do you think, bro?
03:12You gotta be, like, Italian and European?
03:14Boom.
03:14What's your background?
03:15I'm Spanish.
03:17Oh, wonderful.
03:19This is awesome.
03:21I'm from Dallas, but I'm representing Africa and Nigeria, man.
03:27Being here is a dream come true.
03:29I'm, like, overly excited right now.
03:31Oh, my God!
03:32It is such an honor to get to represent India.
03:35I love my culture, and I was raised to share it with other people.
03:40Italy is going to win MasterChef.
03:42Europe is known for food.
03:44They're known for the flavors.
03:45It's, like, it's not really in a competition at this point.
03:47I'm here to tell you that Jamaica, we're mad confident.
03:50Hey.
03:51So get ready for the competition, because I'm here to win.
03:53I want that apron more than anything I've ever tried for in my life.
03:57Now I'm ready to cook.
03:58Let's go.
03:58All right.
04:00Whoo!
04:02Oh, my God!
04:03Oh, no!
04:08Oh, my gosh!
04:11Let's go!
04:12Whoo-hoo!
04:19Yeah!
04:23Yeah!
04:25Yeah!
04:26Yeah!
04:28Yeah!
04:29Yeah!
04:32Oh, my God!
04:33Oh, my goodness me!
04:36Welcome, everyone, to the amazing MasterChef kitchen.
04:40Come on!
04:41Come on!
04:44This is going to be no ordinary season, because we're about to witness something truly amazing.
04:51The World Cup hosted right here in North America.
04:57Oh, my God!
04:58And in honor of that iconic tournament, we are hosting our very own global food competition.
05:06This is MasterChef Global Gorgon.
05:11Yeah!
05:12Let's do it!
05:13Yeah!
05:14Let's go!
05:17You are each an ingredient in the great American cultural melting pot.
05:23Yeah!
05:24So, we want you to put your heritage on the MasterChef map.
05:29Oh!
05:30Yeah!
05:32And prove that you can take home the title.
05:36Yeah!
05:37Yeah!
05:37A quarter of a million dollars!
05:40Woo!
05:41Woo!
05:43Woo!
05:43And that MasterChef trophy.
05:46Woo!
05:48Woo!
05:49Woo!
05:51Woo!
05:51Woo!
05:51Now, just like in the World Cup, this MasterChef global gauntlet is going to be a team sport.
05:58Mmm.
05:58This season, we'll have four territories represented.
06:02We have the Americas.
06:05Right!
06:06Yeah!
06:08Woo!
06:10Woo!
06:10Woo!
06:16Woo!
06:18Woo!
06:20Woo!
06:22Woo!
06:22Woo!
06:22Woo!
06:22And finally, Asia Pacific, those are.
06:26Woo!
06:27Woo!
06:28Woo!
06:28Woo!
06:30Woo!
06:30And just like the World Cup, the only way to get in is flying.
06:34Through the qualifying rounds.
06:37Just five cooks from each territory will move on to the next phase of this global gauntlet.
06:46The only thing standing between you and the world is your signature dish.
06:52Make us all delicious dishes that really show us where you come from, how that has shaped who you are
06:59today, and see if that global influence can make you America's next MasterChef.
07:06Yes!
07:07Yes!
07:12Right.
07:13It's time to see which one of you will earn one of these.
07:20An iconic MasterChef apron.
07:25That's my size! That's my size!
07:28And with tonight's qualifier,
07:30the territory that will fight for the aprons first is...
07:39Europe! Let's go!
07:42Let's go!
07:44Guys, in Europe, you have 50 countries,
07:47from Albania to the United Kingdom,
07:49home to iconic dishes like Greek spanakopita,
07:54Spanish paella,
07:55obviously the greatest steak of all,
07:57la bistecca Fiorentina,
07:58the Italian T-bone steak, right?
08:01Don't forget Beef Wellism, Joe.
08:03All right.
08:05Tonight, you'll have just 45 minutes
08:08to cook your signature dishes
08:10that really does scream you,
08:12and most importantly, your European heritage.
08:15To get through this global gauntlet,
08:17you'll need to get a yes from all three judges.
08:21And without three yeses,
08:23you will be leaving this kitchen empty-handed.
08:28We'll see you through those doors.
08:30The very best of luck to you all.
08:32See you shortly.
08:32Good luck. Good luck.
08:38This is going to be exciting.
08:40They are lively.
08:41I can't believe we are here.
08:43This is amazing.
08:47I tell you what,
08:49it's really nice to be back with you guys.
08:52Season 16.
08:54So today is Europe.
08:55What do you think?
08:56I think about starting culinary school.
08:58Everything that we were taught
08:59was based off of European ways.
09:01Yeah.
09:02But let's be honest,
09:03it does come with a lot of pressure,
09:04representing your cultural heritage.
09:06Listen, I want to see not just the drive
09:08and the passion, but the authenticity.
09:09There's a lot of great cooks out there.
09:11But we have to keep it tight.
09:12We only have five aprons tonight.
09:14It's going to be one hell of a season.
09:15Three, two, one.
09:24Lemon everywhere.
09:25I'm Julia.
09:26I'm from Miami, Florida,
09:26and I'm representing Italy,
09:28specifically Sicily.
09:31My name is Dan.
09:33I'm from Austin, Texas, 31 years old,
09:35and I'm representing my family's heritage.
09:36They immigrated from the Soviet Union.
09:38My parents came to the United States
09:40as political refugees in 1988.
09:43I learned to cook with my mom.
09:45We found my grandma's recipe book
09:46once she passed away.
09:48My love of cooking developed
09:50more and more over time.
09:52That's good.
09:53Thanks, babe.
09:59It would mean the world to me
10:00to get an apron for my grandmother,
10:02for my family.
10:03Being here, it's not just about me.
10:05It's carrying on a legacy,
10:06because my grandmother, Veronica Chili,
10:09was on season six of MasterChef.
10:12I'm dedicating this dessert
10:14to my granddaughter.
10:16That pie.
10:17Damn!
10:18Tastes good!
10:20My grandmother did great on MasterChef.
10:23She should have went all the way.
10:24There's a line from The Godfather
10:26that says,
10:26never turn your back against the family,
10:28and that's exactly why I'm here,
10:30to give vengeance for Mimi.
10:31She's my blood.
10:32Perfect.
10:33Look at that.
10:37Let's go!
10:42Welcome.
10:43Hi.
10:43My name is Dan.
10:45Tell me about the dish.
10:46What are you doing?
10:46I'm making cheese blintzes
10:47with a blackberry compote.
10:49Gotcha.
10:49So my family immigrated
10:50from the Soviet Union.
10:51Present day Belarus
10:52is where my parents are from.
10:54Beautiful.
10:54And in terms of the crepes,
10:56what have you got in there?
10:56Because it looks nice.
10:57These are typical French crepes.
10:59I thought we'd be tossing that, no?
11:00Can you not toss?
11:01You know how to toss those things,
11:02don't you?
11:02To the edge?
11:03I'm playing it safe.
11:04Come on.
11:05This is not the time.
11:06Do you want to see him toss a crepe?
11:07Yes?
11:08Tell me how I'm doing properly.
11:09Come on.
11:10Let's go.
11:10Come on.
11:12There you go.
11:13Let's go.
11:14Come on.
11:15Let's go.
11:17Good evening.
11:18How are you?
11:19Wait.
11:20Hold on a minute.
11:21Hello.
11:21Hi.
11:22You actually know her.
11:22You don't remember me.
11:23Do I?
11:24You should.
11:25I remember your apple pie.
11:27Yes!
11:27My apple pie.
11:28Oh, my goodness me.
11:29Veronica.
11:30Come here, girl.
11:31Gee.
11:32Good to see you.
11:33This is your incredible granddaughter.
11:36She's a shooting star.
11:38I love that.
11:38Well, tell about you.
11:40What's the dish, and where is it from?
11:42I'm making you Sicilian cannolis.
11:44I love that.
11:44These shells, super important.
11:46100%.
11:47Okay.
11:47And if it's half as good as what the apple pie was years ago,
11:50I trust you.
11:50Oh, okay.
11:51I pray.
11:54Let's go.
11:57All right.
11:58I got to build these.
11:59Okay.
12:01Slow down.
12:02Just slow down.
12:05This one's a little oblong.
12:10Five, four, three, two, one.
12:17You did it.
12:19You did it.
12:20You did it.
12:21You did so good.
12:26Come on in.
12:28Give us your first name, where you're from,
12:29and tell us about the dish.
12:31My name is Dan.
12:32I live in Austin, Texas, and I've made you cheese blintzes
12:35with a blackberry compote.
12:36So I'm representing my Russian Jewish heritage,
12:38and I was a really picky eater,
12:41but when my grandma made me cheese blintzes
12:43and put it on the table, she would say,
12:45Eat.
12:46You like this.
12:47Eat.
12:48Shall we eat?
12:49Eat.
12:50You must eat now.
12:54Visually, it looks nice, but it's incredibly simple.
12:57Let's hope they taste amazing.
13:07Okay, remember, you need three S's for an apron.
13:10So let's begin with Gordon.
13:12Yeah, listen, great execution with the crepes,
13:15but the filling is very dense.
13:16It just needs a touch more sweetness
13:18just to make it a little bit more interesting.
13:20Yeah, I love the presentation of the role here.
13:23I mean, everything looks perfect,
13:25but the cheese itself feels very chalky.
13:29Daniel, it's a no for me.
13:31I, uh...
13:32I liked it.
13:40It's okay.
13:41I love you.
13:42I love you.
13:44Hello.
13:45Welcome, welcome, welcome.
13:46Hello.
13:47All right.
13:48I'm Julia.
13:49I'm from Miami, and I made you guys
13:51the holy cannoli trinity,
13:52and it's tiramisu, pistachio,
13:55and then a classic cannoli.
13:56Now, you make cannolis at home.
13:57Is it a family recipe?
13:58I actually own my own cannoli business.
14:01Oh.
14:02Yes, yes.
14:02So it's pretty small scale right now.
14:05It's out of my mom's kitchen,
14:06and I actually went to Sicily to go
14:08and try a bunch of different flavors,
14:09and then this is what I came up with.
14:11So you actually did a research trip to Sicily.
14:14Yes, that's right.
14:14She's very thorough, young Julia.
14:16Oh, I love that.
14:16Yeah, it was my dad's money, but...
14:19That's amazing.
14:20Shall we go and take a look?
14:21Yes.
14:24All right.
14:26Oof.
14:27Wow.
14:27What happened with the plating here?
14:29Yes, typically cannolis are a very humble dessert,
14:31I would say,
14:32and I was trying to kind of elevate that.
14:34However, looking back,
14:35I kind of wish I would have just kept it classic.
14:38I'll be honest,
14:38I'm slightly put off with all these little splats
14:41and the silly garnishing.
14:42It doesn't look very appetizing, does it?
14:44That's fair.
14:45I'm hoping they taste better than they look.
14:59I'm hoping they taste better than they look.
15:02That's fair.
15:04Shall we try?
15:14All right.
15:15You need three yeses to get one apron.
15:18Gordon, what do you think?
15:19The shell's actually cooked beautifully.
15:22It's crisp and blistering on the outside.
15:24But the flavor's there.
15:24There's no two ways about that.
15:26For me, it's an absolute yes to an apron.
15:31One yes.
15:32I'm already tearing up.
15:33Yes.
15:33Yes.
15:33When I bit into the pistachio cannoli, it broke on me, but in the best kind of way.
15:40Okay.
15:41Like, I was so happy that it was crisp.
15:43The flavors are there.
15:45It's not too sweet.
15:46Um, for me, it's a yes.
15:51Oh, my God.
15:51You guys have to stop doing that.
15:52Oh, my God.
15:54Well, that's two yeses, young lady.
15:56Joe, this is on you.
15:57Oh.
15:58It comes down to the Italian for the cannolis.
16:01This is a difficult thing, guys.
16:03You're yum.
16:03You know, it's fierce out there.
16:05Give me the chance.
16:06Give me the chance, and you'll see.
16:09Um...
16:12For me, it's a yes.
16:15Thank you, guys.
16:17Thank you, thank you, thank you, thank you.
16:18Put on the apron.
16:20Great job.
16:23Hi.
16:27Oh, my God!
16:28Oh, my God!
16:31Oh, my God!
16:33I gotta wear your apron.
16:34I gotta wear your apron.
16:35I have no words.
16:36I'm just so, so excited.
16:38You're gonna go past me all the way to the end.
16:41Oh, don't cry, don't cry, don't cry, don't cry.
16:43Tasted a lot better than they look.
16:44A hundred percent.
16:45How many 20-year-old chefs do you know
16:46that's gone to the birthplace of something?
16:49Happily surprised.
16:50What a promising start.
16:51I can't wait to see who's next.
16:58Oh, my God.
16:58You got this.
16:59Oh, hey.
17:00Oh, yeah.
17:01Oh, you got for it.
17:01Oh, yeah.
17:02Let's go!
17:03Let's go, Nico!
17:03Let's go, Nico!
17:07Oh, my God!
17:10It looks so confident.
17:11But inside, I'm freaking out.
17:14I just make it very well.
17:17How's that seafood doing?
17:18It's doing fine.
17:19This dish is definitely gonna earn me an apron today.
17:22I think they're gonna love it.
17:23They're gonna feel like they're sitting right in front of the beach,
17:26you know, in Spain,
17:27and tasting seafood paella.
17:33Punchy.
17:33Yeah, punchy.
17:34When people think of Scottish food,
17:35they sometimes just think that it's fried food,
17:39and I want to disprove that.
17:40They have beautiful seafood.
17:46Oh, yeah.
17:46Oh, yeah.
17:47Oh, yeah.
17:48Smoke in the kitchen.
17:49Let's go!
17:50My name's Nico.
17:51I'm making red wine risotto.
17:52This dish will earn me an apron
17:53because this is, like, me on a plate.
17:55Northern Italian.
17:56Like, I'm very proud of Northern Italy.
17:57And this is a classic risotto,
17:58so Joe shouldn't be complaining too much.
18:08Hello!
18:09Hi!
18:10What's your name?
18:11Agata.
18:12Yeah.
18:12So what are you making?
18:13I am making arroz meloso with seafood and snapper on top.
18:17Mmm.
18:18So this would be a Spanish dish I would imagine.
18:20Yes, kind of similar to the paella, but with more broth.
18:23Okay.
18:24I know that.
18:24Where did you come to America?
18:25I came because of this guy.
18:27My first name is an au pair.
18:30And then I met him.
18:31And I stayed.
18:32Why MasterChef?
18:32Why now?
18:33Like, what does this mean for you?
18:34I love cooking for my kids and my family, but I think I have more to offer and to share.
18:39All right.
18:39I would taste the salinity in arroz and see if you like it that way.
18:43It's good.
18:44I think it's good.
18:44You think it's good?
18:45Yeah.
18:45Even though we decide who gets the apron, it's all that matters what you think.
18:48Good luck.
18:49Thank you so much.
18:51Thank y'all.
18:53Salinity.
18:53Let me taste it again.
18:56Hey!
18:56Robin.
18:57What's your name?
18:58Nico.
18:59Who are these dudes?
19:00These are my fans.
19:01Oh!
19:02There you go.
19:03I see.
19:04Nico, what are you cooking?
19:05I'm making a red wine risotto with caramelized pears and gorgonzola.
19:08Oh!
19:09Very ambitious.
19:10Is this a dish that you often have?
19:12Yeah, so I'm from the north of Italy.
19:14You're gonna speak Italian to me now, too?
19:15You speak Italian?
19:16Yeah, yeah.
19:17I'm fluent in Italian.
19:18What else do you speak?
19:18I speak Spanish and Romanian.
19:20And obviously a little bit of English.
19:21Ah!
19:21You can teach Joe!
19:22Joe, how many of you speak?
19:24Many.
19:24We're here to talk about Nico.
19:25Italian, Italian, speaking a lot of languages.
19:28So this is...
19:29Young!
19:30Handsome!
19:31Are you feeling some kind of way right now, Joe?
19:33I feel nothing.
19:34He's got hair!
19:35I am...
19:37He's got hair for both of us.
19:40So here's what I'm feeling, though.
19:42Yeah.
19:42That's a lot of liquid.
19:43There's the risk of popping the kernels.
19:46Yeah.
19:46It's a tricky dish.
19:48Nico, be careful if I would get some of that liquid out.
19:50It's too much.
19:50Sounds good.
19:52You have nine minutes left.
19:54You think you're gonna make it?
19:55Yeah.
19:55Positive.
19:56Not if you don't make a change.
19:58Good luck, Nico.
19:59Pace, pace, pace.
20:04You're good.
20:05You're good.
20:05I grew up watching MasterChef with my family back in Italy.
20:08And to not make Italian food perfect for Joe would destroy the world for me.
20:15Damn.
20:16That is frustrating.
20:29Damn.
20:30That's super.
20:30Very good.
20:31Don't stress.
20:34I had a little bit too much stock when I wasn't paying attention.
20:37It's just frustrating.
20:37That's not perfect.
20:38I know it's fine.
20:39I've made a million times and it's always perfect.
20:41It's okay.
20:42We got it.
20:42We got it.
20:43Yeah, it's better.
20:44That's way better.
20:45Let's go.
20:48I have to start plating.
20:50Let's go.
20:51Nice.
20:53Perfect.
20:53Yes.
20:54That play looks good.
20:57Let's go.
20:58Let's go, let's go.
20:58Let's go, let's go.
20:59Let's go home stretch.
21:00Five, four, three, two, one.
21:04Let's go!
21:10Love you.
21:16Welcome, young man.
21:17Come on up.
21:20My name's Nico, I'm 21, and I'm from Milburn, New Jersey.
21:23And the dish, Nico?
21:24The red wine risotto with caramelized pears,
21:26sage, and gorgonzola.
21:27Wow.
21:28This dish, it comes from waking up in the mountains
21:31of northern Italy and watching my granddad
21:33eat gorgonzola from the knife.
21:36Sadly, he passed, and we had to sell the house
21:39that he grew up in, and Winning MasterChef
21:41would allow me to buy back that house.
21:43Wow.
21:43And make it into the restaurant that I want it to be.
21:46I love that.
21:48Shall we try it?
21:48Yeah.
21:50OK.
21:51Of course, we know in all these years of MasterChef,
21:53risotto is a tricky beast.
21:56This is either going to work or it's not going to work.
21:59Shall we, guys?
22:00Yeah.
22:07So, Nico, tonight you need three yeses
22:09to get your hands on that apron.
22:11Um, Joe.
22:12This is an interesting thing.
22:16When you were cooking it out there,
22:17you were a little bit in jeopardy.
22:20I perceived it as being too liquid,
22:22but, um, it really came together
22:25as it cooled down a little bit.
22:27And I don't know if you're lucky, smart, or good,
22:30but you just really were able to execute
22:33a thing that's very, very difficult.
22:35But the sage is bad news.
22:37Oh, come here, come here.
22:38Come here.
22:39Give me a hand.
22:39Give me a hand.
22:40We're going to fix this.
22:41Give me a hand.
22:41We're going to fix this dish.
22:42Hold your hand.
22:45All right?
22:46You hide that, put it in your pockets,
22:48pretend like it never happened,
22:50use something with it.
22:51Now we have a perfect result.
22:52I'll come back.
22:55You've got one big C.
22:58Complimenti.
22:58Bravissimo.
22:59Grazie mille.
22:59Guarda che piang.
23:00Pianggi, pianggi.
23:02Dai, pure, pianggi un po'.
23:03Dai.
23:03Italian men should cry.
23:07Tiff, what do you say?
23:08I love the pear and the gorgonzola together.
23:13The sweetness and the saltiness
23:14works really, really well.
23:16Um, for me, yes.
23:20Ooh, that's two.
23:22So now you just need Gordon.
23:24Yes or no?
23:26Flavour-wise, rice is absolute max.
23:29But I'll be honest,
23:30it doesn't need the sage
23:31because the gorgonzola
23:32gives you that nice tartness and richness.
23:34You're young and I'm more concerned
23:36about what happens after this
23:38in terms of what you're up against.
23:40So, um...
24:01I just got an apron, baby!
24:04Let's go!
24:05Let's go!
24:06If I can survive this audition,
24:07I can survive any challenge that Masterchef throws my way.
24:10And I'm only gonna get better from here.
24:12We did it!
24:13Whoa, whoa, whoa, whoa, whoa!
24:14Delicious.
24:15And it went from looking like soup...
24:17Wow, she took the liquid out, came together,
24:19and it worked.
24:20Yep.
24:20One of the best risottos we've had.
24:22Bravo.
24:23Two aprons down, just three left.
24:30Good evening.
24:31Hello, hello.
24:32Welcome.
24:34Fantastic.
24:35My name's Jocelyn.
24:36I am here representing Scotland.
24:38Scotland.
24:38My mom is from Scotland.
24:39And what do you do for a living?
24:41I am a romance author.
24:43Ooh!
24:44I love a romance novel.
24:46You write, like, about...
24:48Romance would be, like, where people fall in love
24:51and have relations with the silence.
24:54You're not saying...
24:55It's not clear to me.
24:56It's not clear.
24:57So how do you get inspired to write romance novels?
25:01I am a romantic at heart.
25:02I think it's easy for me to be inspired just by people in my life.
25:07Would you be inspired to write some prose about my Scottish friend here?
25:11Oh, okay.
25:13Um, I step forward and set my dish down, heart pounding.
25:19In walks Chef Gordon Ramsay.
25:22Shirt tight across his formidable chest.
25:26Golden locks falling recklessly over piercing blue eyes.
25:32Ooh.
25:33He tastes...
25:34Oh.
25:35And?
25:36We can stop that.
25:37That's fine.
25:37Wait, no.
25:38I'm wondering.
25:39I'm wondering.
25:41Obviously, this is romance with a heavy dose of fiction.
25:44Can we get back to the dish, please?
25:47Tell us what you've made.
25:48I prepared a crispy salmon with a cauliflower velouté.
25:53Okay.
25:54Visually, it looks simple.
25:56A lot of rustic charm.
25:57I feel like, as I'm looking at it, I can taste the different textures
26:01from the crispy skin and then, obviously, that creaminess
26:04of the velouté underneath.
26:06Right.
26:07Let's see.
26:08The cook on the salmon, shall we?
26:11Oh, please.
26:17That's what you wanted.
26:28Right.
26:30Let's see.
26:30The cook on the salmon, shall we?
26:33Oh, please.
26:39That's what you wanted.
26:40Oh.
26:41So, sadly, you can see that is undercooked, which is such a shame.
26:58It works well, the dish.
27:00It really does.
27:00It's just such a shame because we enjoy salmon that is pink.
27:05Yes.
27:05And sadly, as you know, yours is cold and somewhat raw in the middle.
27:09Yeah.
27:09Sadly, for me, it's a no.
27:11Okay.
27:12It's a great idea.
27:13Yeah.
27:13And continued success with their writing.
27:15Yeah, absolutely.
27:17Please don't write about Gordon anymore.
27:18Sorry.
27:20Okay.
27:26Too bad you couldn't come from this, right?
27:27No.
27:28What a shame.
27:28Somewhat unromantic.
27:30Yeah.
27:30Yeah.
27:30Yeah, four minutes.
27:36i am so proud to be representing spain this opportunity for me means everything because
27:43i was born in valencia spain my grandpa had a restaurant watching different generations of my
27:50family members working there that helped make who i am today in the kitchen you are bob's
27:57what sitting here at bob's after becoming a mom i struggled to find my path i've just been craving
28:06something for myself as a woman five four three two one
28:16i think it's good enough the apron for me will be validation that my passion for food is worth
28:24pursuing come on in hi give us your first name and tell us about the dish please i'm agatha
28:31born and raised in spain and today i made arroz meloso with seafood and snapper shall we
28:41i love the fragrance from this dish i can smell the saffron from here is sort of blossom and
28:45blooming beautifully done visually it's beautiful it's really just like jumping off the plate let's
28:51get in there it's come beautifully and what was the seasoning on the snapper just salt the rice has
29:01a lot of seasoning and flavor so i didn't want to overpower that
29:12all right so you know that you need three yeses if there is one no you don't move forward
29:20right the rice is cooked beautifully just over del dente which is nice snapper listening as an amateur
29:29cook you are spanish through a resounding yes from me thank you the fact that i taste all the seafood
29:36in the rice i mean it is flavorful and together it is a really nice combination i think it's going
29:43to
29:43be a yes thank you this dish is very very subtle
29:54and very very elegant and it's seasoning it's not easy to make a rice cooked in a stock with the
30:01fish
30:01in there and have everything be so so refined thank you appreciate that it's a yes for me thank you
30:08so
30:08mark congratulations three yeses put that on thank you really well done indeed yeah this means a lot
30:25my kids are my everything and i'm missing them so much but this is a life-changing opportunity
30:32and you know i have so much more to show delicious she knows what she's doing pretty good indeed
30:37viva la españa three aprons down two left
30:54oh my god so amazing to represent europe and greece i am representing poland
31:04come on babe you got this bapchi would be proud man bapchi would be so proud my beloved grandmother who
31:11i
31:11call bapchi she was from poland she survived the horrors of world war ii before coming to the
31:16states and starting a new life here as an american so i'm very very proud and happy to be repping
31:21poland
31:22my grandmother my bapchi would be extremely proud of me because she knows that this polish girl can cook
31:29some mean delicious polish food doing great baby let's do it i'm making some pita here my cooking
31:38journey goes back to growing up in a house where a greek mom always cooked and then once i had
31:44a family
31:44i wanted to share with them the greek dishes that i grew up on keeping an eye on our times
31:50kind of like
31:51get home got one kid coming one kid going got a land dinner right in the middle man it smells
31:57good uh
31:58right good evening hello basha basha hey hey how are you mike are we good i'm doing good how are
32:06you
32:06the wife of michael from season 11. go get that apron my signature dish is a vegan crab cake are
32:15you a vegan
32:15yes i am can you cook non-vegan i was non-vegan for 45 years
32:25welcome back so why now season 16 of masterchef because it's i'm representing poland of course
32:32i love that and what's the dish please polish go wonky which is stuffed cabbage wow it's delicious
32:38i can't stop eating them we need to come to halfway don't make them too big thank you very much
32:42thank
32:42wow hurry up get them in you got this that's showbiz baby right uh hello hello what's your first name
32:52my name is jeff and i'm from boston today i'm cooking a kotelet with a an herb spetzla pork you
32:59know
32:59is very unforgiving yes how are you gonna prevent this from going dry you know i cook it very gently
33:03just enough so that it's crispy and it's still nice and tender on the inside love it i usually
33:07nail it well fingers crossed make this dish sting yes absolutely will guard okay uh the very best of
33:12luck guys come on let's go let's go let's go meal fry you're doing a good job good evening welcome
33:19to marshef how are you i am great this is my wife tina tina and this is ted tell me
33:23about the dish i'm
33:24making a shrimp soufflaki with a whipped feta so we're going to put them on skewers and i am going
33:29to uh use the cast iron how good is this dish on a scale of one to ten it's a
33:33ten it's a ten it's
33:34fantastic i love it and why this year season 16 why this year oh the global gauntlet i want to
33:39show how
33:39greeks take care of america i love that i have a lot of greek friends they know how to party
33:44oh my god
33:44our house is not just my big fat greek wedding it is my big fat average greek sunday i love
33:50that when we
33:50started off a greek party we had a greek party it's a big old oppa come on come on let's
33:56break
33:56some plates right now you're ready let's get another way wait for me let's get some energy room ready
34:06watch me cook on those shrimp okay yeah yeah take them off 30 seconds early and face them as well
34:12let's go ted let's go
34:17i'm taking a risk today by making shrimp shrimp can overcook super fast we're gonna leave it on
34:22just a little bit longer but this plate is more than just some shrimp some tomatoes that looks awesome
34:28this plate brings together so many generations from me my mom everybody before us
34:34five four three two one
34:40thank you thank you thanks
34:44it's a little nerve-wracking okay here we go but i feel so confident because i am bringing
34:50the judges to greece with my one simple dish
34:56come on in
34:59i'm ted from chicago illinois i'm representing greece and i've made a shrimp soufflaki with a whipped
35:06feta and a coal-made fresh pita let's go okay oh i think it looks good very inviting i love
35:14that
35:14that whipped fat underneath the shrimp looks nice the blistering of the tomatoes even the colors
35:19it makes me want to dig in for sure shall we
35:26you made the pita yourself i made the pita myself uh right tiffany thoughts i think bread
35:32is for sopping and i wanted to sop up every bit of that sauce that's 100 yes for me thank
35:40you chef tiffany
35:41i have to say it's speaking my language i like the elegance of it and i like the balance of
35:51it this
35:51is a yes for me thank you now your destiny and your apron lies in the hand of chef gordon
35:57ramsay
35:59shrimp are cooked beautifully and i'm glad you went the extra step and
36:03made that bit of bread because it's delicious thank you but listen it's simple right
36:10it's too simple for you
36:24listen it's simple right
36:27too simple for you do you have more in your itinerary absolutely with the apron you'll
36:33represent europe when you got to represent the greeks from chicago you got to make sure you come strong
36:38all right
36:42i'm i'm a yes congratulations thank you yeses oh thank you so much oh thank you so much
37:04this fits good i like the uh it's like a tailored suit
37:10i'm gonna bring the big fat greek kitchen to master chef
37:16we have only one apron left
37:19all right take it easy it does look good
37:26you're crushing it babe how many minutes minute and a half plating i'm gonna get my plate down there you
37:33go there you go there you go where's my booze and ours
37:41got this i believe you come on truffle
37:44this hands took them like crazy you're doing fine
37:47five four three two one
37:55yeah
38:05i will get that apron my name basha is gonna be written right over here europe right welcome
38:12hallelujah finally my name is basha and the culture that i represent is pollen
38:20love that i made polish truffle guamkis with dill oil my name is jeff and today i've made for you
38:27a kotelet and herb spetzle wonderful hope you enjoy it jeff it looks hearty love the spetzle the
38:35browning that you had on there it's very tricky when you're cooking pork especially with those bread
38:40crumbs pork can overcook i think that the plate has a lot of complexity what's this kind of black
38:47shavings on the top grated truffles i wanted to bring out the umani taste to it kind of like putting
38:54lipstick on a pig shall we how long did you cook these for jeff i want to say about six
39:01to eight
39:02minutes so you just have to be very very careful there never go too thin otherwise it sort of overcooks
39:13it looks good
39:19oh my gosh this is like the ultimate truth
39:23this is a very humble dish and you put a lot of care into this dish especially it's delicious crispy
39:28fluffy and just really nice the mustard aioli and the green component are both bitter and contrasting
39:34and nice but the dish it's just a big drive okay i was taken back with like how rich of
39:43a flavor you
39:43could get in the time that you had the filling is delicious you got it right with the balance of
39:49the rice
39:49and starch but i'm going to be honest there's some elementary mistakes here yes it doesn't need
39:55150 dollars truffle and this is a fierce season and these aprons aren't coming easy
40:04and will you get swamped in the competition
40:29it's a little bummer it's okay
40:51i'm going to make europe so proud
40:55yes she's going to rub it in my face so hard if she doesn't win but i'll take it for
41:01a win
41:03it's good it is good i'll be honest it's actually better than a husband's dish first time around
41:08it was vegan cream cupcakes that's right yeah
41:13what a great first night can't wait to see what the other territories have in store it's going to be
41:17an
41:17amazing season next time on mastership global gauntlet it's time for another qualifying round
41:24the auditions continue with asia pacific i'm representing china i'm representing pakistan for
41:30me representing vietnam on master chef as more home cooks compete for a coveted white apron
41:37my three daughters are watching yeah tell them i say hi give me 10 presser one two three let's go
41:44the question is does asia pacific have america's next master chef flavor wise it's delicious
41:50it's the kind of thing you'd be asking for more of this tastes of history culture family i have to
41:56say yes because that's done well one of the most expensive cuts is overcooked it's a no from me
42:06one potato two potato
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