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JHolme
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00:02Previously on MasterChef,
00:03this is MasterChef Global Gauntlet.
00:07Yeah!
00:08I really want to put Malaysian food on the map.
00:11Ten home cooks have earned an apron.
00:14You cooked your heart out.
00:16From Europe.
00:17Thank you, thank you, thank you, thank you.
00:19Put on the apron.
00:22You got one big C for me.
00:25An Asia-Pacific.
00:26It's authentic, it's delicious,
00:27it's the kind of thing you'd be asking for more of.
00:30It's a yes for me.
00:31Let's go!
00:32This tastes of history, culture, family.
00:36100% yes for me.
00:37Woo!
00:39Tonight, on MasterChef Global Gauntlet,
00:42tonight is our third intense qualifiers round.
00:45The audition rounds continue.
00:47Woo!
00:48Smooth.
00:49You know it.
00:50As the Africa Territory battles it out for a white apron.
00:54Round three, Africa could be the knockout punch.
00:56Woo!
00:57What am I doing?
00:58I'll drink my leeks.
01:00The duck's cooked beautifully.
01:01It looks like something out of a mission-style restaurant.
01:04It's like nothing I've ever tasted before
01:05and kind of blowing my mind.
01:07Can I just be honest?
01:08It's good.
01:10This rice is overcooked.
01:12Starchy.
01:13It doesn't have enough of that African flavor.
01:16Straight to the point, it's a no.
01:24This is going to be so amazing.
01:26I'm so excited.
01:27Can you believe we're here?
01:28No.
01:28Finally, but I'm ready.
01:29South Africa.
01:30Nigeria.
01:31Okay, nice.
01:32We're together in the World Cup.
01:33It is an overwhelming feeling to be in this room, seeing all of the countries that are here represented.
01:39It is an honor.
01:41This has been my dream since I was a little girl.
01:43I want this apron more than I wanted anything in my entire life, and I'm ready to go get that.
01:47I'm so excited, and they just need to come out.
02:01Welcome back, everybody, to MasterChef Global Gauntlet.
02:05Come on!
02:09Tonight is our third intense qualifiers round.
02:13So far, we've seen dishes representing countries across Europe and the Asia-Pacific territories as well.
02:21We've given out ten of those amazing coveted white aprons.
02:26I thought the World Cup was competitive for bloody hell.
02:30I've never seen a global competition as intense as this, let me tell you.
02:34Now, we only have a handful of aprons to give out tonight.
02:37So, if you're still hoping to earn the title, and that trophy right there.
02:44And y'all know what comes next.
02:47A quarter of a million dollars.
02:54If you want all that tonight, you need to cook us the best dish of your life.
03:00Right, there are two incredible territories left.
03:04The question is, which one will compete tonight?
03:07This territory has really influenced more styles around the world than many of you realize.
03:13The countries here are known for incredible potent spices, uncompromising flavours,
03:20and dishes that take humble ingredients and really elevate them.
03:25The territory cooking tonight is...
03:30Africa.
03:31Africa!
03:40Let's get it!
03:43Africa has 54 countries, from Algeria to Zimbabwe.
03:49It has a global culinary impact.
03:54Some of you may not be as familiar with the cuisine of these countries.
03:59But trust me, as someone who would proudly represent Africa...
04:06Once you see the dishes and techniques on display, you'll see just how much African cooking has impacted the food
04:16that we eat every day.
04:18The signature dishes that you make tonight must show off your background and culinary heritage.
04:25We want food that looks mouth-watering and tastes exceptional.
04:30And remember, you need three yeses to earn yourself that coveted white apron.
04:36If you get just one no, the chances of getting their MasterChef apron are over.
04:42Yes.
04:42Right, the very best of luck to you all.
04:45We'll see you through those doors.
04:47Good luck, y'all.
04:48Let's go.
04:53Africa.
04:54Guys, this is my territory.
04:55My roots are Africa, as I'm sure you can tell, and I am so excited.
05:00So, what are some of the most iconic spices in African cuisine?
05:04Ooh, suya.
05:05Peanuts.
05:06Lots of chilis and ginger.
05:08Paprika.
05:08Paprika.
05:09Think about the stews, the fish, the breads.
05:11Round three, Africa.
05:12Could be the knockout punch.
05:14Whoo!
05:14I'm so excited.
05:16Yeah.
05:17Three, two, one!
05:22Smooth.
05:23You know it.
05:24Whoo!
05:25Come on, Nora!
05:26I'm representing Sierra Leone, West Africa.
05:28Morocco is the best in the world.
05:30Not just culinary, but also culturally.
05:33I'm gonna get a really apron, so just watch out.
05:35This will gonna be amazing.
05:43She'll put the rice now, let it cook.
05:45Mommy, I'm just...
05:46I'm not putting...
05:47The rice is cooking on its own.
05:48Okay.
05:49Hello!
05:50Hi!
05:50My goodness!
05:51Oh my goodness!
05:52What's your name?
05:53This is so cool.
05:53My name is Nadine.
05:54This is my mother, Melvina.
05:56Very nice.
05:56Hi, Melvina.
05:57What are you cooking, Nadine?
05:58So, I am doing my own modern take on a West African dish.
06:02It's called peanut butter soup.
06:03Ooh!
06:04It's peanut butter marinated chicken with a cilantro garlic rice and a coconut curry.
06:08Okay.
06:09Fantastic.
06:09And what ethnicity does this represent?
06:11I am representing Sierra Leone.
06:13Go ahead, Leone.
06:13I'm actually first generation American and my parents were born and raised in Sierra Leone.
06:17Wow.
06:17Fantastic.
06:18And what do you do in life?
06:20I am a flight attendant.
06:21Oh, great.
06:21I'll have a diet coke, please.
06:23Absolutely.
06:24Sure.
06:24Stay on track.
06:25Okay, okay, okay, yeah.
06:26I expect it to have a lot of flavor, right?
06:28Yes, a lot of flavor.
06:29You have the chicken braising.
06:31Yes.
06:31Don't overcook it.
06:32Make sure it's great.
06:33Okay.
06:33And good luck.
06:34Thank you so much.
06:34Thanks.
06:35Thanks, guys.
06:39Hi there.
06:40Hi, hello.
06:41I'm Joe.
06:41This is Tiff.
06:42What's your name?
06:42Hi, my name is Vida.
06:43I'm Nigerian, but I live in Brooklyn, New York.
06:45Okay.
06:46You're Nigerian, you're from Brooklyn, but you're making some righteous risotto there,
06:49which is Italian.
06:50What's that about?
06:51I'm taking the flavor of jello fries and infusing it to risotto.
06:54And the steaks are marinated?
06:55Yeah, in suya spice.
06:57Talk about the suya that you're using.
06:58You made your own, it looks like?
06:59Yeah, I made my own suya, yes.
07:00Perfect.
07:00So I made it with peanuts and some of the spices, cayenne, smoked paprika, onion, garlic,
07:05all of those stuff.
07:06That's legit.
07:06I like it.
07:07All right.
07:07So you know risotto is the killer in the MasterChef kitchen for almost 20 years now.
07:12So make it right.
07:13This is the best thing I can say.
07:15Nice to meet you guys.
07:18You're doing good.
07:19I think I should put more coconut.
07:20Just a little bit and a little garlic.
07:23Looking great.
07:24It smells good.
07:25When I come from in Morocco, this is a celebration dish.
07:28Celebrating being badass.
07:32Moroccan cooking is like slow braising.
07:35A tagine baked in a pot will take hours.
07:38So I'm worried about time.
07:40A minute and a half.
07:41Is it supposed to do this?
07:43Can I cast?
07:44No.
07:45Stop letting me.
07:46A little, a little, a little.
07:48Put more salt.
07:49Don't put any more salt.
07:50It needs more salt.
07:5130 seconds.
07:53Yes.
07:54That was good.
07:555, 4, 3, 2, 1.
08:00Woo!
08:01Woo!
08:04Woo!
08:05Marita!
08:11Welcome.
08:12Hello.
08:15Oh my goodness.
08:16This is crazy.
08:20My name is Nadine, and I have prepared a modern take on a West African dish called peanut butter soup.
08:26It's a coconut curry and a cilantro garlic rice.
08:29My parents were born and raised in West Africa, and this was their favorite dish growing up.
08:35And now to see me putting my own twist on it in the MasterChef kitchen is like, just wild.
08:40Amazing, shall we?
08:41Yes.
08:42Thanks.
08:44It looks great.
08:45I love the color of it, the contrast.
08:47Rice looks super clean and fluffy.
08:49You say coconut milk and peanut butter.
08:52Those are two things that ignite my palate, so I'm really looking forward to trying this.
08:56Okay.
08:57What else is in the rice?
08:58It's just cilantro and garlic.
09:00Mm-hmm.
09:04So, you need three yeses.
09:06Let's begin with Tiffany.
09:08When I hear peanut and coconut, I did expect the sauce to be a little more flavorful.
09:15I'm getting a lot of coconut, but where's the spice?
09:18Where's the depth of flavors?
09:20You're representing Africa.
09:21I shouldn't be wondering, what am I tasting?
09:23Right.
09:23I should taste this in the sauce.
09:25Right.
09:25I should taste it through the chicken.
09:27My rice should be just so flavorful.
09:30Okay.
09:30And unfortunately for me, I think it's a no.
09:34Okay.
09:35Come on in.
09:37Right.
09:38Good to see you.
09:41My name is Nora.
09:42I'm from Las Vegas and I'm representing Moroccan heritage.
09:47Today I made braised lamb tagine with quail eggs and couscous.
09:51There is a lot of crazy going on in there because it is sweet and savory.
09:56It's me.
09:57I'm deep.
09:58I'm sweet.
09:59I'm also a little crazy.
10:02We're all crazy.
10:02But a beautiful crazy, I would say.
10:04Yeah, you know what?
10:05The dish looks good, but your fashion is on point.
10:08Let me just say.
10:09You know it.
10:09You know it.
10:11Fashionable girls know how to dress.
10:13Looks good.
10:14Shall we?
10:14Yes, please.
10:17Wow.
10:18Okay.
10:19It looks beautiful.
10:20It's fragrant.
10:20But you're taking a massive risk cooking lamb like that in the pressure cooker.
10:25So that needs to sort of almost like fall apart.
10:28Mm-mm.
10:29Um, let's get in there.
10:32How long did you cook the lamb for?
10:33Um, it's supposed to cook for 30 minutes, but I didn't pay attention for how long.
10:47Okay.
10:48Nora, you're taking a massive risk cooking lamb like that in the pressure cooker.
10:54How long did you cook the lamb for?
10:55Um, it's supposed to cook for 30 minutes, but I didn't pay attention for how long.
11:03It looks good.
11:05It looks really good.
11:14I love it when a dish represents or reflects the person who cooked it.
11:18This is stylish and elegant.
11:20It comes together on the palate, and I'm just a sucker for couscous.
11:25And it's such a great conduit for such a light and elegant dish.
11:29For me, it's a resounding yes.
11:30I love the dish.
11:31Wow.
11:33Okay.
11:34Lamb is delicious.
11:35And it almost melts in your mouth.
11:39The frustrating part of this dish is that the couscous is under-seasoned.
11:44So you need three yeses tonight to get yourself an apron.
11:48Please.
11:48I love the lamb.
11:50I think the couscous needs more work.
11:52But you clearly know how to cook.
11:56For me, it's a yes.
11:58That's two yeses.
11:59It's all down to Tiffany.
12:02Love the use of the prunes here.
12:05When I have a bite of the quail with the almonds and the lamb, you can just truly taste all
12:13the flavors.
12:14But this is a territory that should speak for themselves.
12:18I shouldn't wonder, where is the salt?
12:21I don't know.
12:22And I think that's really a big deal when we only have five aprons to give.
12:31But it's going to be a yes.
12:33Oh.
12:35Buttons!
12:36I need you to make sure.
12:37Yes.
12:38That nothing else comes under-season to us.
12:40All right?
12:41Show us what you can do with Africa.
12:44Exactly.
12:44Congratulations.
12:45I'm proud.
12:52Yes, Laura!
12:53Yes!
12:55That's what I'm talking about.
12:57No, Laura!
12:58Jill said that my plate is so elegant.
13:01That will stick with me forever and I will always cherish it.
13:04I'm so proud of you.
13:06I came here to make Morocco proud and that's exactly what I did.
13:09Oh, yeah.
13:11You know, it tastes like a contemporary Moroccan dish.
13:14You feel like you're in Morocco.
13:15Elevated.
13:15Yeah, elevated.
13:16The lamb is cooked beautifully.
13:17I mean, that's the star.
13:19That's it.
13:20And that's one apron down, only four more to go.
13:22I can't wait to see what's to come.
13:26Hello, young lady.
13:28Welcome.
13:28Hi.
13:29My name is Vida and today I've made jollof risotto with suya spice steak and bokorini.
13:34In Nigeria, jollof rice is basically what we cook during celebrations, like weddings.
13:39So I'm bringing that into a traditional Italian food, risotto.
13:43Where does the Italian thing come in?
13:44Did you stop in Italy on the way over?
13:45No.
13:46Well, no.
13:46So when I was 15, I went to the Italian restaurant and I wanted to eat rice.
13:51And they're like, oh, they had a risotto on the menu.
13:52I'm like, what's a risotto?
13:54And then they gave me and tasted amazing.
13:56Are you guys ready to taste?
13:57I'm ready.
13:58Yes.
13:59Rita, listen, it looks good.
14:02Steak's nicely cooked.
14:03I'm desperate to taste that rice because I'm intrigued.
14:07What's the rub on the steak?
14:08So I made my own suya spice, peanuts, cayenne pepper, garlic, you know, all the spices.
14:16Rita, steak's nicely cooked.
14:19And that Nigerian spice, it's delicious.
14:21It really is.
14:22But let's talk about the actual rice.
14:25I don't know why you went down the risotto route.
14:28Are you in love with Joe Bastianich?
14:30No.
14:31No.
14:32I'm so sorry.
14:34No.
14:34No, no.
14:35Not in that way.
14:40Joe, come back, please.
14:41I'm so sorry.
14:42I miss you.
14:44Don't make fun of me because you're going to hurt my feelings.
14:47Wow.
14:47I'm sorry.
14:48Wow.
14:49Gordon, what do you think?
14:51I think it would have been better had you stopped to the original long grain rice.
14:55If I'm being honest, I think I would have ragged there to you just do jollof as well.
14:58I disagree with these two.
15:00For me, the dish is the real deal.
15:02The steak, I love the seasoning.
15:03And you made an excellent risotto better than a lot of Italian cooks I know.
15:07So for me, it's a yes.
15:08Thank you very much.
15:09Now, you need three.
15:10Yes.
15:11So, Tiffany.
15:13The steak itself has so much flavor because you made the suya and it is great.
15:20But I'm just wondering if it's enough.
15:24I have more to give.
15:25I promise.
15:25I could cook Nigeria if I could get any food.
15:27Just give me a chance.
15:28I know the technique.
15:29I know all African dishes.
15:31I promise you.
15:32I'm going to go with you.
15:32I'm going to say yes.
15:33Oh, that's two yeses.
15:36Rita, it's just Gordon between you and the apron.
15:40Just a chance.
15:40I promise.
15:52Rita, it's just Gordon between you and the apron.
15:55Just a chance.
15:57I promise.
15:57Let me get straight to the point.
15:59It's a no.
16:04To the risotto.
16:05But it's a yes to the apron.
16:07If you stick to your roots.
16:09I promise you.
16:12Thank you so much.
16:14Oh, man.
16:15Thank you so much.
16:17I promise you.
16:18I, I, I, I, I, I, I, I, I, I, I, I promise you.
16:20We believe you.
16:22Congratulations.
16:23Well done.
16:24Thank you, thank you.
16:36I just got an info.
16:42I'm so happy that they actually saw the vision in me and the vision of the food and they know
16:46I have more to bring.
16:58That was delicious
16:59I mean Joe's just happy to see some Italian on the plate
17:01That's all
17:02Yes, because she went to a restaurant
17:04At 15
17:05She went to a restaurant and fell in love with risotto
17:08I love that
17:09Two aprons down, just three left
17:17I'm representing South Africa
17:20It's a dream come true to be here
17:22I'm going to get that apron
17:23And I'm going to do it for Ethiopia
17:25Can I hear it?
17:32I'm here to show people
17:33That there is so much more to Moroccan food
17:35And North African food than just couscous
17:37I used to work in the music industry
17:39As an executive
17:40And I gave it up to pursue my passion of cooking
17:43And teaching people how to make traditional North African food
17:46I gave up fiance for this
17:47So let's hope it pays off
17:48When I found out that this season was all about culture
17:51I almost cried
17:52Because I think that Americans, where we come from
17:55Is being lost
17:57I'm a full-time content creator
17:59I share traditional Moroccan foods
18:01And other North African dishes
18:03I have half a million followers
18:05So I'm very honored to represent
18:08Where I come from, where my family comes from
18:10Go Dave
18:16It means the world to me to be here
18:18To be at MasterChef
18:19And just to be able to represent my culture
18:21My parents immigrated here in the late 80s
18:24My family did a really good job
18:26Of making sure I was very immersed in the Ethiopian culture
18:28The thing about Ethiopian food
18:30Is it's very communal
18:31And you just feel the love and warmth
18:33That is imparted into the food
18:35You got this
18:36Let's start throwing the sea bass on here
18:38I don't want to do the sea bass yet
18:39It's too soon
18:40What do you mean?
18:41My name is Heidi
18:42I was born in Durban, South Africa
18:44And I currently live in Fort Lauderdale, Florida
18:45When I was 11
18:47My father had this crazy idea
18:49To build a tiny sailboat
18:50Put five of us on it
18:52And off we went
18:54And then from there
18:56I didn't know anything else
18:57So I started working on the super yachts
18:59Then I became the chief stewardess
19:01You have these world-renowned chefs
19:03Coming on these yachts
19:04So I really learned so much
19:06I feel like if you can cook in a super yacht
19:08You can cook anywhere
19:09Let's go, Heidi
19:13It's not going to be too spicy
19:15Okay
19:17It smells good
19:20Good evening
19:21Chef Rambli, how are you, sir?
19:22I'm Dave
19:23Hi
19:23Tell me about the dish
19:24Where is it originated from?
19:26So I'm preparing today the tagra
19:27Yes
19:28Which is a dish that hails from the north of Morocco
19:30So I thought it was a great way
19:30To get back in touch with my roots
19:32Love that
19:32The spice
19:33How are you going to incorporate
19:34All that incredible, magical spice?
19:36Yeah, the sharmoula
19:37So typically it's made with sliced tomatoes
19:39That's right
19:40But I was a little concerned
19:41With the amount of time we had
19:42So I condensed it into a tomato sauce
19:44With those same sharmoula spices
19:45The cumin, the paprika, the fresh herbs
19:47Love that
19:48And why now?
19:49When I found out that this season
19:51Was about culture
19:52And about heritage
19:53My grandmother
19:54Here she is
19:55On the boat from north Africa
19:57And making her immigration journey
19:58To Chicago
19:59That is incredible
20:00And so that is from what?
20:011940?
20:021945
20:03It was immediately post-World War II
20:05She married an Italian-American soldier
20:07Who was stationed in North Africa
20:09Well, listen
20:09Do grandma justice
20:10Thank you
20:11I will try
20:11Good luck
20:12Chef Ramsey, thank you so much
20:13Thank you
20:17Hello
20:18I'm Hayley
20:19Nice to meet you
20:19And this is
20:20Hello
20:20My son Tristan
20:21Tristan, welcome
20:22And his best friend Keaton
20:23He's like a son
20:24These are rugby players
20:25Right
20:26So not drawn into the American football, NFL, UN rugby
20:29Yeah, we tried it
20:31It's just
20:31I don't know
20:33You can't swear like that in front of mum
20:35And you definitely can't swear on TV
20:38Oh my god
20:39Come on
20:40Right, tell me about this dish
20:41I mean, you know South Africa has a lot of curry
20:43Durban, I'm from Durban
20:44I'm doing a Chilean sea bass with some shrimp
20:47And a curry beurblanc sauce
20:49Wow
20:49Look, I can cook a good curry
20:51But I don't eat beurblancs in Durban
20:53Okay, but I'm giving you a little twist
20:54Come on
20:55I'm happy with the twist
20:56I'm just trying to get into that twist
20:58Well, try
20:59Okay, let me try
21:00Get into it
21:01What, uh, what flavours of beurblanc?
21:03A curry beurblanc
21:04Mmm, it's nice
21:05Thank you, see?
21:07Whoa
21:11Try something different
21:12I love feisty South Africans
21:15It does need a touch of salt
21:16Touch of salt
21:17Yes, I knew you were going to say that
21:21The very best of luck
21:22Thank you
21:23Yes
21:23What's been a pleasure
21:30A little bit more bread butter
21:31Smells good
21:32Smells good
21:34I'm worried these are a little small
21:36I might tuck them like this
21:40I burnt my leaves
21:41How noticeable is it?
21:43It's very noticeable
21:46Cooking in this MasterChef kitchen
21:47You get a bit nervous
21:48And then you start questioning your own abilities
21:50How much do I have?
21:51Eight minutes
21:51Okay, okay, okay
21:52This is definitely harder than I was expecting
21:54This is so stressful
21:56I burnt my leaks
22:03I burnt my leaks
22:05I'm nervous because, you know
22:06Any small error or mistake could cost me
22:09You gotta move on
22:10I moved on from the leak
22:11I didn't want to put burnt leaks on the plate
22:13Hopefully it'll be good enough
22:14Being here is such an amazing opportunity
22:18To pursue my goals and my dreams
22:20Let's go
22:21How much time?
22:22Time?
22:23Two minutes
22:23Two minutes
22:23And I'm not going to waste one single second of it
22:29Come on, Abel
22:30You can do it, Abel
22:32Come on, Dave
22:33Come on, Dave
22:33I'm good
22:36I'm good
22:37That looks nice
22:37Sorry, goodbye
22:38Five, eight, six, five, four, three, two, one
22:46All right, Dave, you got this
22:57Good
22:57All right
22:58Lovely
23:03Hello, how are you?
23:05Good
23:05Good
23:06Tell us your name
23:08And where are you from?
23:10I'm Dave
23:10I'm from Chicago
23:11And today I have prepared for you anchovy tagra
23:13It's a delicious layer of tomatoes and fresh anchovies
23:17In a Moroccan sharmula spice
23:19And it is very specific to the north of Morocco
23:21So I thought it would be a beautiful way to show you
23:23A little piece of my heritage by preparing an ancestral dish
23:27All right, well, I tell you what, I'm ready to taste
23:29Shall we?
23:29Yes
23:30As we say in Morocco, psaha
23:33Wow
23:34This is impressive, my friend
23:35Thank you
23:36Thank you
23:37The reduction on the tomatoes
23:38The proportion of it
23:39I mean, it's all kind of authentically correct
23:42Which is amazing
23:42Thank you
23:43Let's all eat it at the same time
23:44Right
23:45I love that
23:46Uh, what spice is in here, Dave?
23:50It's cumin, paprika
23:51I did add a little bit of time since we were cooking, uh, fish
23:55Can I just be honest?
24:00Yes, please
24:01It's good
24:03Thank you, chef
24:04Like, you know
24:04Thank you
24:05When I'm at home, when something tastes good, my feet start wiggling, you know
24:09And, uh
24:10Wiggly feet?
24:11Oh, you don't know nothing about that, Joe
24:12This is like when it get real good for you
24:15I love
24:16Thank you
24:16There's acid, there's smoke, there's spice, but it's like tamed and perfectly in balance
24:23I'm just gonna go straight out, it's a yes for me
24:25Oh, it's like that, huh?
24:27100%
24:27Thank you, chef
24:28Thank you
24:29Uh, you're a technician
24:29Uh, you, you're precise
24:31Uh, there's just
24:32There's not even a question
24:34100% yes
24:35Best two yeses
24:37You just need one more from Joe
24:39Joe?
24:39So, look, uh, it's balanced, it's aggressive, it's pungent, it's bravo
24:44Yeah
24:44Yes
24:45Three yeses
24:46Three yeses
24:48Wow
24:50You guys
24:51Thank you
24:52My friend
24:52Thank you
24:53You deserve it
24:53My god, my grandmother would be so proud
24:56Yes, she would
24:57Thank you
24:57Great job
24:57Congratulations
24:58Well done
24:59I mean, it means everything to be here
25:09To be able to represent Morocco and my grandmother
25:12I'm so proud of you
25:15It's really such a special moment
25:17Woo, wow
25:19He's good
25:20Yeah, I had it in Paris and we didn't have much money
25:23But we ordered two or three dishes
25:25Because it's just, it's so Moorish
25:27Wow
25:27And you're wiping up oil
25:29Wow
25:30I love to hear stories when you were poor
25:32Oh, yeah
25:35Welcome
25:36Hi
25:37My name is Abel
25:38I'm from Atlanta, Georgia
25:40And I am representing Ethiopia
25:42The dish today is awase tubs
25:44With Ethiopian scallion pancakes
25:47Shall we?
25:49This dish is steeped in history, right?
25:52But it looks like
25:53Some of it's missing
25:54Where's all the juices and all the cooking liquor?
25:57Awase is very spicy
25:59And I wanted to make sure that it was more palatable
26:02And more well-balanced
26:03You misjudged us
26:04We're wild
26:05Yeah
26:05We want all that stuff
26:06We want all this heat
26:07All the pan drippings
26:08Everything
26:09He said you can't handle the spice
26:11Are you calling me not spicy?
26:13You're spicy, Jeff
26:14If anything, you look in the dictionary
26:16You look up spicy
26:16There's a picture of me
26:19Shall we?
26:20Yes
26:29I love the spice that you have going on
26:32And I know you were trying to tame it for us
26:33But I think the beauty of the dish
26:36Is getting all of that sauce
26:38And getting all of that flavor
26:40You're almost there
26:41But I feel like you left it on the stove
26:43Instead of putting it here
26:47And unfortunately, it's a no for me
26:51There is some good here
26:52I just wanted more of it
26:54I appreciate that
26:55Good luck to you
26:55Thank you
26:56Thank you very much
26:57My name is Heidi
26:58And I'm from South Africa
27:00I have made a Chilean sea bass with shrimp
27:03And a curry beurre blanc sauce
27:05Where I grew up, you know
27:06We have a big Indian influence in Durban
27:08And I've lived on a boat for many years
27:10So I wanted to kind of try and incorporate both
27:13And elevate it a little bit
27:14And hopefully you'll enjoy it
27:16Shall we?
27:16Best taste
27:17Sorry, I'm a little nervous
27:19Stop it, Heidi, come on
27:20Talking too much
27:21No
27:21I just read your book recently
27:23Restaurant Man
27:24I loved it
27:25Love that
27:25Thank you very much
27:26Yes
27:26It came out 15 years ago, Heidi
27:27But it's fine
27:28No, it came out 12 years ago
27:29New York Times bestseller
27:31I did an audio book
27:32You did a great narration
27:33I read it myself, too
27:33Can we get back to this?
27:35Visuals, please?
27:35Sorry, yes
27:36It's all good
27:38Okay
27:39It doesn't look like a curry
27:40No
27:41But it looks good
27:43Shall we?
27:56The Chilean sea bass is cooked beautifully
27:58The curry beurre blanc
28:00It tastes good
28:01Yes
28:01But I prefer the actual fish cooked inside the curry sauce
28:04But you've nailed it
28:06Because it is delicious
28:07Thank you
28:08It really is
28:08The big question is
28:09Have you gone too far with it?
28:10Have you over-elevated it?
28:12It just doesn't remind me of South Africa
28:15That's what I'm trying to connect
28:16Yeah
28:17Technically, you did a lot of really good things
28:20Like you cooked the fish properly
28:21You have a beurre blanc
28:22That's not broken
28:23But it doesn't have enough of that South African flavors
28:28That I can truly identify on the plate
28:30I think that this dish is elegant
28:32The sea bass is moist and tender
28:34The shrimp are crunchy
28:35Thank you
28:36You can tell that you cook
28:37But the challenge was to put your culture on a plate
28:41And any other master chef
28:42This is a slam dunk, right?
28:43This is an apron right away
28:47Yeah
28:50If you guys give me a chance
28:51I promise you I'll bring South Africa
28:53And I'll make the country proud
28:54Tiffany, please
28:55Yes or no?
28:56I think I'm willing to take that chance on you
28:59So, yes
29:00It's a yes for me
29:01Thank you
29:02Joe, please
29:03Just the technical ability of what you put on the plate
29:06Is enough for me
29:09To yes
29:09Love it
29:10Thank you
29:11So, Haiti
29:12That's two yeses
29:13You need three
29:15What do you think, Gordon?
29:18It's a tough one
29:19It's a tough one, this one
29:21I'm going to go with my gut
29:22Okay
29:22I'm going to go with
29:31So, Haiti
29:32That's two yeses
29:33You need three
29:34What do you think, Gordon?
29:36It's a tough one, this one
29:44I'm going to go with my gut
29:45Okay
29:45I'm going to go with
29:47Come on
29:54Come on
29:56Come on, baby
29:57Come on
29:58Come on
29:59Come on
29:59Come on
30:03Okay
30:05Well done
30:06I'm 51 years old
30:07And I'm starting a new chapter
30:08And let's go
30:09I'm really going to try
30:10And show my true roots of South Africa
30:12I'm going to up my game
30:14And next thing is that trophy
30:17Technically, the fish is nailed beautifully
30:19In any other season
30:20This is like an automatic
30:21Yes
30:22I know
30:23We took a shot on her
30:23Let's see if it pays off
30:24One last apron left
30:29Peace
30:30Peace
30:31Peace
30:33You're doing amazing, bro
30:35Let's do
30:35Butt out here
30:38My name is Mary Hen
30:39I'm from California
30:40And I am ready to bring the bold flavors
30:42And put Egypt on the map
30:43She makes the best Egyptian food, hands down
30:47Should I close my eyes or is it too much?
30:49Come on, baby
30:49Let's go
30:50Yeah
30:54I'm Peter
30:55I'm from Dallas, Texas
30:56And I'm representing Nigeria
30:58So Suga is a traditional Nigerian street dish
31:01I'm using it to represent my culture
31:03And show my love for it
31:04And especially show my love for my family
31:06That's right
31:07Let's go
31:08How does it smell?
31:10Smelling good?
31:11Good
31:12I'm making a samaxayadea
31:14Basically a tahini and cumin marinated branzino
31:18With a spiced rice
31:19And a tahini sauce
31:20This opportunity means more than I can even express
31:23I'm so proud of you, you know that?
31:25Thank you
31:26I have gone through a lot of trials and tribulations in my life
31:30When I was 19, my organs started to fail
31:34Due to complications with my diabetes
31:36I fell in a coma for almost 10 days
31:41But doctors had said that most likely I wouldn't wake up
31:45Smells phenomenal, bro
31:46It does smell good
31:47I'm so grateful
31:49The people around me never let me give up on myself
31:51How's the rice lifting?
31:54Something's awesome
31:55Well, you're the master at fixing that
31:57I lived a really long portion of my life
32:00Not knowing what I can do
32:02And how long I'd even be around to do it
32:05And now that I am in full health
32:07I want to accomplish everything I ever dreamed of
32:10In the time that I have
32:14Let's go, you got it
32:15Let's go
32:16Five, eight, seven, six, five, four, three, two, one
32:29Winning MasterChef will just prove to me
32:31That I'm fully capable of doing anything and everything I've ever set my mind to
32:36I'm so proud of you
32:37Couldn't believe in it, okay?
32:39No?
32:39No illness, no diagnosis
32:41And no obstacle will ever get in my way ever again
32:46Welcome
32:46Hi
32:46Come on up
32:49I'm Mary Henn
32:51I'm from Egypt
32:52And today I've made for you
32:53Samak Sayadea
32:54It's a cumin and tahini marinated branzino
32:57There's spiced rice
32:58Some Egyptian salad
33:00And a tahini sauce
33:01Amazing
33:05It looks appetizing
33:07I'm glad you've got the confidence to cook that fish
33:08Whole, which is nice
33:09It takes me back to Cairo
33:11Family style
33:12I'm dying to dig in
33:13Yeah
33:13Let's taste
33:16How long did you cook that fish for?
33:18So I baked it for about 25 minutes and then I broiled it
33:23What did you cook the rice in?
33:25Cumin, coriander, salt, pepper, turmeric, and then some cinnamon and paprika
33:30It's really interesting
33:34Now the fish is cooked beautifully, let's get that absolutely clear
33:37The problem I've got, my darling, is the rice because it's very sweet
33:40I know traditionally with the raisins, the pine nuts, I get that
33:43But I don't think you've got the ratio right with the cinnamon because it's verging on the dessert
33:46I love the flavor of the tahini with the fish and also with the Egyptian salad
33:51The rice feels very dense
33:54I like all the nuts and all the things but it does read extremely sweet
33:59This rice is technically wrong, overcooked, starchy, crunchy, and I love it
34:06I love everything about the weirdness of this rice
34:10It's like nothing I've ever tasted before and kind of blowing my mind
34:13I would never ever believe that I'm going to say what I'm going to say
34:16But it's a yes
34:19Thank you
34:20Okay, that's one yes, two votes remaining
34:23Tiffany, please
34:28This one's difficult
34:34Okay, that's one yes, two votes remaining
34:39Tiffany, please
34:44This one's difficult
34:48I can't get past the rice
34:50So unfortunately, it's a no for me
34:53I'm sorry
34:54I do agree with Tiffany
34:55But listen, continue this journey
34:57Promise me
34:58Promise
34:59Please
35:00Please
35:00Can I just say
35:02It is an absolute honor to have been able to serve you my food today
35:06One vivid memory I have of being in the hospital is I'd always tell my friends
35:10Like, don't worry, I can't die until Gordon Ramsay tastes my food
35:13And although I got to know, um, I can die happy
35:17You've done brilliantly
35:19Come on
35:19Thank you
35:19Stop it
35:20Come on
35:20Head up high
35:21And continue on that journey, right?
35:24Thank you
35:24Yes
35:24Great
35:25Rock on
35:26Thank you
35:35This doesn't take away from anything
35:37This experience was once in a lifetime for me
35:44Gordon told me to keep cooking
35:45So that's exactly what I'm going to do
35:47The sky's the limit
35:48And there's only up to go from here
35:57My life for cooking really started kind of recently
35:59I've been working as a senior consultant in a bank for about five years
36:03Then a few months ago, I lost my corporate nine to five job
36:06It was a rollercoaster of emotions
36:08I mean, you don't know where the next paycheck's coming from
36:11You don't know how you're going to pay your rent
36:12Oof
36:13I know
36:14Breathe
36:15But I was reading a book and it talked about putting 10,000 hours into something
36:18And I said, well, if I could put 10,000 hours into cooking
36:20I could probably be decent at it
36:22And so that really opened up a world of possibilities and creativity in the kitchen for me
36:27Wow, you said beautiful
36:29I never felt like working as a consultant was my calling
36:32It felt like my work, but not my gift
36:35So no matter what, my next job is not going back into finance
36:38It has to be food
36:40This is when you shine
36:42Shine on, baby
36:44I'm going to play first
36:46I'm going to play
36:47I'm going to play
36:49Five, four, three, two, one
37:01There's so much on the line
37:02Winning would change my life
37:04It would change my family's life
37:05And it would give me the confidence I need to pursue cooking at a deeper level
37:10Let's go, young man
37:11Hello
37:12Good evening, chefs
37:15My name's Peter
37:16And I prepare for you guys a suya spiced duck breast
37:19Paired with a parsnip and onion puree
37:21Tomato chutney
37:22And a tamarind Jew
37:23So this is representing Nigerian culture
37:25Specifically northern Nigeria
37:26Where a lot of suya comes from
37:28What do you do for work?
37:29I was a banker
37:30So I've been a banker this whole time
37:32But I got laid off earlier this year
37:33And I used that time to pursue my passions and my dreams in culinary
37:36It's such a shame you got let go
37:38But you still look like a banker
37:39Thank you, chef
37:40Honest it is
37:41I try to keep it clean
37:42I try to keep it professional
37:43Yeah, but the beltless slacks
37:44Scream stocks and bonds
37:46Not Nigerian traditional food
37:48Yes, it is pee though
37:49It is pee, you know
37:50It's clean, it's tea
37:52Shall we?
37:53Let's do it
37:55Let's take it
37:56Duck, huh?
37:56Wow
37:57We asked you to give us restaurant quality
38:00And I feel like you took that to heart here
38:02It may be beautiful
38:03But if I don't taste the flavors of Nigeria in the plate
38:09Then it's just a plate
38:10Absolutely
38:11Yeah
38:12Let's do it
38:13Did you use any Nigerian spices on that, Doug?
38:16Yes, chef
38:16I bloomed the suya spice in the duck side
38:18And basted the duck meat with it
38:20What's the chutney here again?
38:22So the chutney is a tomato, fennel, and bell pepper
38:26Kind of a play on traditional Nigerian holy trinity
38:30This is an unusual dish
38:33I taste very brown, dark spices
38:36Very pungent in contrast to the delicateness of the duck
38:41It's acidic
38:43Yet base at the same time
38:45It's a bunch of contrast
38:46But contrast is what you want
38:49You want to challenge your palate
38:51So for me
38:53It's a yes
38:56That's one yes
38:57Tiff
38:59I appreciate the modernness of it
39:02And I cannot deny the cooking of the duck
39:06I just wish I had a little more suya
39:10Suya is so pronounced
39:12It's the ground nuts and the chilies and the ginger
39:15And the smokiness that you get
39:17So it's not something I would have necessarily had in Nigeria
39:22But can I taste Nigeria in the plate?
39:25Mmm
39:28And yes, I can
39:29So it's a yes for me
39:30Oh
39:31Thank you, chef
39:32That's two
39:34The ducks cook beautifully
39:35Let's get that right
39:36But if anything
39:37I wanted to see something a little bit more pared back
39:40A little bit more grandma involved
39:43But it looks like something out of a mission style restaurant
39:46Maybe too many investment banker dinners at restaurants
39:49Yeah
39:49Or maybe he's truly trying to take the biggest risk of all
39:55Come over here
39:57May I?
39:58Yes, chef
40:02You broke his shirt
40:03Let me just
40:04Just
40:06Just
40:06Just
40:07Literally
40:09Get rid of that
40:10And then let's get you looking like a chef
40:13There you go
40:14Congratulations, buddy
40:15Congratulations
40:18Thank you so much
40:19I appreciate you guys
40:20I am nervous
40:22It's all right
40:23It's okay to be nervous
40:23This is what we're here for
40:24Yeah
40:34It's unbelievable
40:35When I started cooking
40:36I could have never dreamed of an opportunity like this
40:39So much hard work
40:40So many hours put into my craft
40:42And just to see it all come into fruition means more than I could put into words
40:46I almost don't even know what banking is anymore
40:49This is all I am focused on for here, out, and forevermore
40:52What a day
40:54Wow
40:54We've just given out an incredible five aprons today
40:57Yeah
40:58I love that we saw so many different types of African cuisine, you know
41:01I think we've just scratched beneath the surface for the first time
41:04But some very strong cooks
41:06So diverse
41:06I can't wait to see what's to come
41:08We'll find out
41:09One territory left
41:10Next time
41:11The Americas come
41:13It's the final night of auditions
41:15Representing Alaska
41:16I'm representing the Cajun culture, baby
41:19But with only five aprons up for grabs
41:21Getting out an apron would mean the world to me
41:24It looks like a modern restaurant dish
41:26Wow
41:27Thank you
41:27It's going to be a battle
41:29Let's go
41:30They are scrappy, resilient cooks
41:32I want to show people that I'm more than just a wrestler
41:36You need three S's
41:38Jeff, what do you say?
41:39I'm really struggling here
41:44The Floor, all news
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