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00:02Previously on MasterChef,
00:03this is MasterChef Global Gauntlet.
00:08I really want to put Malaysian food on the map.
00:11Ten home cooks have earned an apron.
00:13You cooked your heart house.
00:16From Europe.
00:17Thank you, thank you, thank you, thank you.
00:18Put on the apron.
00:21You got one big C for me.
00:24An Asia-Pacific.
00:25It'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.
00:35100% yes for me.
00:39Tonight, on MasterChef Global Gauntlet,
00:42tonight is our third intense qualifiers round.
00:45The audition rounds continue.
00:48Smooth.
00:48You know it.
00:49As the Africa Territory battles it out for a white apron.
00:53Round three, Africa, could be the knockout punch.
00:56What am I doing?
00:58I burnt my leeks.
01:00The dough's cooked beautifully.
01:01It looks like something out of a mission-style restaurant.
01:03It's like nothing I've ever tasted before and kind of blowing my mind.
01:06Can I just be honest?
01:08It's good.
01:09This rice is overcooked.
01:12Starchy.
01:12It doesn't have enough of that African flavor.
01:16Straight to the point, it's a no.
01:24This is going so amazing.
01:25I'm so excited.
01:26Can you believe we're here?
01:27No.
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.
01:40This has been my dream since I was a little girl.
01:42I 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.
01:48And they just need to come out.
02:01Welcome back, everybody, to MasterChef's Global Gauntlet.
02:05Come on!
02:09Tonight is our third intense qualifiers round.
02:13So far, we've seen dishes representing countries across Europe.
02:17And 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.
02:29I'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.
02:46A 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.
03:01There are two incredible territories left.
03:04Question is, which one will compete tonight?
03:07This territory has really influenced more styles around the world than many of you realize.
03:12The countries here are known for incredible potent spices, uncompromising flavors, and dishes that take humble ingredients and really elevate
03:24them.
03:24The territory cooking tonight is...
03:29Africa.
03:31Africa!
03:33Africa!
03:42Africa has 54 countries from Algeria to Zimbabwe.
03:49It has a global culinary impact.
03:53Some of you may not be as familiar with the cuisine of these countries.
03:58But trust me, as someone who would proudly represent Africa, once you see the dishes and techniques on display, you'll
04:11see just how much African cooking has impacted the food that we eat every day.
04:16Yep.
04:18The signature dishes that you make tonight must show off your background and culinary heritage.
04:24We 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 that MasterChef apron are over.
04:41Yes.
04:42Right.
04:42The very best of luck to you all.
04:45We'll see you through those doors.
04:47Good luck.
04:47Good luck, y'all.
04:48Let's go.
04:52Africa.
04:53Guys, this is my territory.
04:55My roots are Africa, as I'm sure you can tell.
04:57And I am so excited.
05:00So, what are some of the most iconic spices in African cuisine?
05:03Ooh, suya.
05:05Peanuts.
05:05Lots of chilis and ginger.
05:08Paprika.
05:08Paprika.
05:08Think about the stews, the fish, the breads.
05:11Round three.
05:12Africa.
05:12Could be the knockout punch.
05:13Woo!
05:14I'm so excited.
05:15Yeah.
05:17Three, two, one.
05:21Sweet.
05:22We know it.
05:23Woo!
05:24Come on, Nora.
05:25I'm representing Sierra Leone, West Africa.
05:28Morocco is the best in the world.
05:30Not just culinary, but also culturally.
05:32I'm going to get a really apron, so just watch out.
05:35This food is going to be amazing.
05:42You should put the rice now.
05:44Let it cook.
05:45Mommy, I'm just...
05:46I'm not putting...
05:46The rice is cooking on its own.
05:48Okay.
05:48Hello!
05:49Hi!
05:50Oh my goodness!
05:51Oh my goodness!
05:52What's your name?
05:53My name is Nadine.
05:54This is my mother, Malvina.
05:56Hi, Malvina.
05:56What are you cooking, Nadine?
05:58So, I am doing my own modern take on a West African dish.
06:01It's called peanut butter soup.
06:03Oh.
06:03It's peanut butter marinated chicken with a cilantro garlic rice and a coconut curry.
06:08Okay.
06:08Fantastic.
06:09And what ethnicity does this represent?
06:10I am representing Sierra Leone.
06:13Go ahead.
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?
06:19I am a flight attendant.
06:20Oh, great.
06:21I'll have a Diet Coke, please.
06:22Absolutely.
06:23Sure.
06:24Okay, okay, okay.
06:25Yeah.
06:25I expect it to have a lot of flavor, right?
06:28Yes.
06:28A lot of flavor.
06:29You have the chicken braising.
06:30Don't overcook it.
06:31I will not.
06:31Make sure it's great.
06:32And good luck.
06:33Thank you so much.
06:34Thanks, guys.
06:39Hi there.
06:40Hi, hello.
06:40I'm Joe.
06:41This is Tiff.
06:41What'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.
06:47You're from Brooklyn, but you're making some righteous risotto there, which is Italian.
06:50What's that about?
06:50So, I'm taking the flavor of jollof rice and infusing it to risotto.
06:53And the steaks are marinated?
06:55Yeah, in suya spice.
06:56Talk 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.
07:00I made it with peanuts and some of the spices.
07:02Cana, smoked paprika, onion, garlic, all of those stuff.
07:05That's legit.
07:06I like it.
07:06Okay, so you know risotto is the killer in the MasterChef kitchen for almost 20 years now.
07:11Yes.
07:11So, make it right.
07:12This is the best thing I can say.
07:14Bye.
07:15Thank you so much.
07:15Thank you guys.
07:18You're doing good.
07:19I think I should put more coconut.
07:20Just a little bit and a little garlic.
07:22Looking great.
07:24That's all good.
07:25When I come from in Morocco, this is a celebration dish.
07:28Celebrating being badass.
07:31Moroccan cooking is like slow braising.
07:34A tagine baked in a pot will take hours.
07:37So, I'm worried about time.
07:39I'm never gonna have.
07:40Is it supposed to do this?
07:43Can I cast?
07:44No.
07:45Yo, stop waiting.
07:46No, no, no, no, no.
07:48Put my sock.
07:48Don't put any more salt.
07:50It needs more sock.
07:5130 seconds.
07:53Yes.
07:54That was good.
07:555, 4, 3, 2, 1.
08:11Hello.
08:15Oh my goodness, this is crazy.
08:19My name is Nadine and I have prepared a modern take on a West African dish called peanut butter
08:25soup.
08:26It's a coconut curry and a cilantro garlic rice.
08:29My parents were born and raised in West Africa.
08:32And 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?
08:41Let's taste.
08:44It looks great.
08:45I love the color of it.
08:46The 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.
08:54So I'm really looking forward to trying this.
08:56Okay.
08:57What else is in the rice?
08:58It's just a 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.
09:14I'm getting a lot of coconut, but where's the spice?
09:18Where's the depth of flavors?
09:19You'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.
09:26Okay.
09:26My rice should be just so flavorful.
09:29Okay.
09:30And unfortunately for me, I think it's a no.
09:33Okay.
09:35Come on in.
09:37Right.
09:37Good to see you.
09:40My name is Nora.
09:42I'm from Las Vegas, and I'm representing Moroccan heritage.
09:46Today, I made braised lamb tagine with quail eggs and couscous.
09:50There is a lot of crazy going on in there because it is sweet and savory.
09:55It's me.
09:56I'm deep.
09:57I'm sweet.
09:58I'm also a little crazy.
10:01We're all crazy.
10:01But a beautiful crazy, I would say.
10:04Yeah.
10:04You know what?
10:05The dish looks good, but your fashion is on point.
10:08Let me just say.
10:08You know it.
10:09You know it.
10:11Fashionable girls know how to dress.
10:13Looks good.
10:13Shall we?
10:14Yes, please.
10:16Uh, wow.
10:17Okay.
10:18Uh, it looks beautiful.
10:19It'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.
10:28Um, 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.
11:04It looks good.
11:09It looks really good.
11:18I love it when a dish represents or reflects the person who cooked it.
11:23This is stylish and elegant.
11:25It comes together on the palate, and I'm just a sucker for couscous.
11:30And it's such a great conduit for such a light and elegant dish.
11:33Uh, for me, it's a resounding yes.
11:35I love the dish.
11:36Wow.
11:38Okay.
11:38Lamb is delicious.
11:40And it almost melts in your mouth.
11:43The frustrating part of this dish is that the couscous is under seasoned.
11:48So you need three yeses tonight.
11:51Please.
11:51Get yourself an apron.
11:53I love the lamb.
11:54I think the couscous needs more work.
11:56But you clearly know how to cook.
12:01For me, it's a yes.
12:02Ooh.
12:03That's two yeses.
12:04It's all down to Tiffany.
12:07Love the use of the prunes here.
12:10When I have a bite of the quail with the almonds and the lamb,
12:15you can just truly taste all the flavors.
12:19But this is a territory that should speak for itself.
12:23I shouldn't wonder, where is the salt?
12:26I don't know.
12:27And I think that's really a big deal when we only have five aprons to give.
12:36But it's going to be a yes.
12:38Ooh.
12:40But I need you to make sure that nothing else comes under season to us.
12:45Yes.
12:45All right?
12:46Show us what you can do with Africa.
12:49Exactly.
12:49Congratulations.
12:50I'm proud.
12:57Yes, Laura!
12:58Yes!
13:00That's what I'm talking about.
13:02No, Laura!
13:03Jill said that my plate is so elegant.
13:05That will stick with me forever and I will always cherish it.
13:09I'm so proud of you.
13:10I came here to make Morocco proud and that's exactly what I did.
13:14Hell yeah.
13:16You know, it tastes like a contemporary Moroccan dish.
13:19You feel like you're in Morocco.
13:20Elevated.
13:20Yeah, elevated.
13:21The lamb is cooked beef.
13:22I mean, that's the star.
13:24That's it.
13:24And that's one apron down, only four more to go.
13:27I can't wait to see what's to come.
13:31Hello, young lady.
13:33Welcome.
13:33Hi.
13:34My name is Vida and today I've made jollof risotto with suya spice steak and bokorini.
13:39In Nigeria, jollof rice is basically what we cook during celebrations, like weddings.
13:44So I'm bringing that into a traditional Italian food, risotto.
13:47Where does the Italian thing come in?
13:49Did you stop in Italy on the way over?
13:50No.
13:51Well, no.
13:52So when I was 15, I went to the Italian restaurant and I wanted to eat rice.
13:55And they're like, oh, they had a risotto on the menu.
13:57I'm like, what's a risotto?
13:58And then they gave me and tasted amazing.
14:01You guys ready to taste?
14:02I'm ready.
14:02Yes.
14:03Rita, listen, it looks good.
14:07Steak's nicely cooked.
14:08I'm desperate to taste that rice because I'm intrigued.
14:12What's the rub on the steak?
14:13So I made my own suya spice, peanuts, cayenne pepper, garlic, you know, all the spices.
14:21Rita, steak's nicely cooked.
14:23And that Nigerian spice, it's delicious.
14:26It really is.
14:27But let's talk about the actual rice.
14:30I don't know why you went down the risotto route.
14:33Are you in love with Joe Bastianich?
14:35No.
14:36No.
14:37I'm so sorry.
14:38No.
14:39No, no, not in that way.
14:41Never.
14:45Joe, come back, please.
14:46I'm so sorry.
14:47I miss you.
14:49Don't make fun of me because you're going to hurt my feelings.
14:52Wow.
14:52I'm sorry.
14:53Wow.
14:53Oh, Gordon, what do you think?
14:56I think it would have been better had you stuck to the original long grain rice.
14:59If I'm being honest, I think I would have ragged that you just do jollof as well.
15:03I disagree with these two.
15:05For me, the dish is the real deal.
15:06The steak, I love the seasoning.
15:08And you made an excellent risotto better than a lot of Italian cooks I know.
15:11So for me, it's a yes.
15:13Thank you very much.
15:14Now, you need three.
15:15Yes.
15:16So, Tiffany.
15:17Mmm.
15:18The steak itself has so much flavor because you made the suya and it is great.
15:24But I'm just wondering if it's enough.
15:29I have more to give.
15:30I promise.
15:30I could cook Nigerian.
15:31I could get any food.
15:32Just give it a chance.
15:33I know the technique.
15:34I know all African dishes.
15:35I promise you.
15:36I'm going to go with you.
15:37I'm going to say yes.
15:38Oh, that's two yeses.
15:40Rita, it's just Gordon between you and the apron.
15:44Just a chance.
15:45I promise.
16:02Rita, it's just Gordon between you and the apron.
16:06Just a chance.
16:07I promise.
16:08Don't get straight to the point.
16:10It's enough.
16:14To the risotto.
16:16But it's a yes to the apron.
16:18If you stick to your roots.
16:20I got it.
16:21I promise you.
16:23Thank you so much.
16:24Man.
16:26Thank you so much.
16:27I promise you.
16:29I could cook my drum for that.
16:30I promise.
16:31We believe you.
16:32Congratulations.
16:33Well done.
16:37ersonna.
16:46I just got an apron.
16:53I'm so happy that they actually saw a vision in me,
16:55and the vision of the food,
16:56and they know I have more to bring.
16:58I've got spice.
16:59I have pose.
17:00I have everything that I need.
17:01I'm from team Africa!
17:09that was delicious i mean joe's just happy to see some italian on the plate that's all
17:13yes because she went to a restaurant at 15 that's funny that she went to a restaurant
17:17and fell in love with risotto i love that two aprons down just three left
17:27i'm representing south africa
17:31it's a dream come true to be here i'm gonna get that apron and i'm gonna do it for ethiopia
17:42i'm here to show people that there are so much more to moroccan food and north african food than
17:47just couscous i used to work in the music industry as an executive and i gave it up to pursue
17:52my
17:53passion of cooking and teaching people how to make traditional north african food i gave up
17:57fiance for this so let's hope it pays off when i found out that this season was all about culture
18:02i almost cried because i think that americans where we come from is being lost i'm a full-time content
18:09creator i share traditional moroccan foods and other north african dishes i have half a million
18:16followers so i'm very honored to represent where i come from where my family comes from go dade
18:27it means the world to me to be here to be at masterchef and just to be able to represent
18:31my
18:31culture my parents immigrated here in the late 80s my family did a really good job of making sure i
18:37was
18:37very immersed in the ethiopian culture the thing about ethiopian food is it's very communal and you
18:42just feel the love and warmth that is imparted into the food you got this let's start throwing the sea
18:48bass on here i don't want to do the sea bass yet it's too soon what do you mean my
18:52name is haiti i
18:53was born in durban south africa and i currently live in fort autodale florida when i was 11 my father
18:58had this crazy idea to build a tiny sailboat put five of us on it and off we went and
19:05then from there
19:06i didn't know anything else so i started working on the super yachts then i became the chief stewardess
19:11you have these world-renowned chefs coming on these yachts so i really learned so much i feel
19:17like if you can cook on a super yacht you can cook anywhere let's go heidi
19:23something to be too spicy okay it smells good good evening chef family how are you sir i'm dave hi
19:34tell me about the dish um where is it originating from so i'm preparing today the tagra yes which is
19:38a
19:39dish that hails from the north of morocco so i thought it was a great way to get back in
19:42touch
19:42with my roots love that and the spice how are you going to incorporate all that incredible
19:46magical spice yeah the shermoula so uh typically it's made with sliced tomatoes but i was a little
19:51concerned with the amount of time we had so i condensed it into a tomato sauce with those same shermoula
19:56spices the cumin the paprika the fresh herbs love that and why now when i found out that this season
20:02was about culture and about heritage my grandmother here she is on the boat from north africa and making her
20:08immigration journey to chicago that's incredible and so that is from what 1940 1945 it was uh
20:14immediately post-world war ii she married an italian-american soldier who was stationed in
20:19north africa well listen to grandma justice thank you i will try good luck thank you so much thank you
20:24good luck hello i'm hey nice to meet you nice to meet you and this is my son tristan tristan
20:32welcome
20:32and he's best friend he's good to see he's like a son these are rugby players you know right so
20:37not
20:37drawn into the american football nfl you went rugby uh yeah we tried it it's just uh
20:43you can't swear like that in front of mum and you definitely can't swear on tv
20:47oh my god come on right tell me about this dish i mean you know south africa has a lot
20:53of curry durban
20:54i'm from durban i'm doing a chilean sea bass with some shrimp and the curry bea blanc sauce wow look
21:00i can cook a good curry but i don't eat bea blancs in durban okay but i'm giving you a
21:05little twist come
21:05on i'm happy with the twist i'm just trying to get into that twist well try okay let me try
21:11into it and what uh what uh what flavors of burblok a curry bea blanc it's nice thank you see
21:21try something different i love feisty san africans it does need a touch of salt
21:27touch of just a touch of salt yes i knew you were gonna say that
21:32the very best of luck thank you thank you
21:41a little bit more butter it smells good it smells good
21:45more of these are a little small i might tuck them like this
21:50i burnt my legs how noticeable is it it's very noticeable cooking in this master chef kitchen
21:58you get a bit nervous and then you start questioning your own abilities how much do i have
22:02eight minutes okay okay okay this is definitely harder than i was expecting this is so stressful
22:06i burnt my leaks
22:19i burnt my leaks i'm nervous because you know any small error or mistake could cost me
22:25you gotta move on i moved on from the leak i didn't want to put burnt leaks on the plate
22:29hopefully it'll be good enough being here is such a an amazing opportunity to pursue
22:35my goals and my dreams let's go how much time time two minutes two minutes and i'm not going to
22:41waste
22:41one single second of it
22:45come on
22:46come on dave come on dave i'm good i'm good
23:19hello how are you good good tell us your name and where are you from i'm dave i'm from chicago
23:27and
23:27today i have prepared for you anchovy tagra it's a delicious layer of tomatoes and fresh anchovies in
23:34a moroccan sharmula spice and it is very specific to the north of morocco so i thought it would be
23:38a
23:38beautiful way to show you a little piece of my heritage by preparing an ancestral dish all right
23:44well i tell you what i'm ready to taste shall we yes as we say in morocco psaha wow this
23:50is
23:50impressive my friend thank you thank you the reduction on the tomatoes the proportion of it i mean it's
23:56all kind of authentically correct which is amazing thank you let's all eat it at the same time right
24:01i love that uh what spice is in here dave it's cumin paprika i did add a little bit of
24:08time since we
24:09were cooking uh fish can i just be honest yes please it's good thank you like you know thank you
24:21when
24:22i'm at home when something tastes good my feet start wiggling you know and uh wiggly feet oh you don't
24:27know
24:28about that joe this is like when it get real good to you i love thank you acid there's smoke
24:34there's
24:34spice but it's like tamed and perfectly in balance i'm just gonna go straight out it's a yes for me
24:41oh it's like that huh 100 thank you chef thank you uh you're a technician uh you you're precise uh
24:48there's
24:48just there's not even a question 100 yes that's two yeses you just need one more from joe joe so
24:56look uh
24:57it's balanced it's aggressive it's pungent it's bravo yeah yes three s's three yeses
25:07my friend thank you thank you oh my god my grandmother would be so proud yes thank you great
25:13job congratulations well done
25:23i mean it means everything to be here to be able to represent morocco and my grandmother
25:28so proud of you it's really such a special moment
25:36he's good yeah i had it in paris and we didn't have much money but we ordered two or three
25:40dishes because
25:41it's just it's so moorish wow and you're wiping up oil wow i love to hear stories when you work
25:47war
25:51welcome hi my name is abel i'm from atlanta georgia and i am representing ethiopia the dish
25:59today is awazete herbs with ethiopian scallion pancakes shall we this dish is steeped in history
26:07right but it looks like someone is missing where's all the juices and all the cooking liquor awazete is
26:14very spicy and i wanted to make sure that it was more palatable and more well balanced you misjudged
26:20well why yeah we want all that stuff we want all this heat all the pan drippings everything he said
26:25you can't handle the spice are you calling me not spicy you're spicy if anything you look in the
26:31dictionary you look up spicy there's a picture of me i mean shall we yes
26:45i love the spice that you have going on and i know you're trying to tame it for us
26:50but i think the beauty of the dish is getting all of that sauce and getting all of that flavor
26:56you're
26:56almost there but i feel like you left it on the stove instead of putting it here
27:03and unfortunately it's a no for me there is some good here i just wanted more of it i appreciate
27:10that good luck to you thank you thank you very much my name is haiti and i'm from south africa
27:16i have
27:17made a chilean sea bass with shrimp and a curry burblanc sauce where i grew up you know we have
27:23a big
27:23indian influence in durban and i've lived on a boat for many years so i wanted to kind of try
27:28and
27:28incorporate both and elevate it a little bit and hopefully you'll enjoy it shall we let's taste
27:33sorry i'm a little nervous no stop it haiti come on talking too much no i just read your book
27:39recently restaurant man i loved it thank you very much yes it came out 15 years ago haiti but it's
27:44fine oh it came out 12 years ago new york times bestseller i did an audiobook you did a great
27:49i read
27:49it myself too can we get back to this visuals please sorry yeah it's all good okay it doesn't look
27:56like a
27:56curry um no uh but it looks good shall we
28:12the chili and sea bass is cooked beautifully the curry burblanc it tastes good yes but i prefer the
28:18actual fish cooked inside the curry sauce uh but you've nailed it because it is delicious
28:23it really is the big question is have you gone too far with it have you over elevated it
28:28it just doesn't remind me of south africa that's what i'm trying to connect yeah technically you did
28:34a lot of really good things like you cooked the fish properly you have a burblanc that's not broken
28:39but it doesn't have enough of that south african flavors that i can truly identify on the plate i think
28:47that this dish is elegant the sea bass is moist and tender the shrimp are crunchy thank you you can
28:52tell that you cook but the challenge was to put your culture on a plate and any other master chef
28:58this
28:58is a slam dunk right this is an apron right away yeah if you guys give me a chance i
29:07promise you i'll
29:08bring south africa and i'll make the country proud tiffany please yes or no i think i'm willing to take
29:14that
29:14chance on you so yes it's a yes for me thank you joe please just the technical ability of what
29:21you put
29:21on the plate is enough for me it's a yes love it thank you so haiti that's two yeses you
29:29need three
29:31what do you think gordon it's a tough one this one i'm gonna go with my gut okay i'm gonna
29:39go with
29:52god
30:26I'm 51 years old and I'm starting a new chapter and let's go I'm really gonna try and show my
30:31true roots of South Africa I'm gonna up my game and next thing is that trophy technically the
30:38fish is now beautiful season this is like an automatic yes I know we took a shot on her
30:43let's see if it pays off one last apron left
30:53doing amazing bro my name is Marie Hen I'm from California and I am ready to bring the bold
31:01flavors and put Egypt on the map she makes the best Egyptian food hands down should I close my eyes
31:14I'm Peter I'm from Dallas Texas and I'm representing Nigeria so you guys a traditional Nigerian street
31:20dish I'm using it to represent my culture and show my love for it and especially show my love for
31:25my
31:25family that's right let's go how does it smell smelling good good I'm making a stomach so you
31:34do you basically a tahini and humans marinated brands you know with a spiced rice and a tahini
31:39sauce this opportunity means more than I can even express I'm so proud of you you know I have gone
31:47through a lot of trials and tribulations in my life when I was 19 my organs started to fail due
31:54to
31:54complications with my diabetes I fell in a coma for almost 10 days um but doctors had said that
32:02uh most likely I wouldn't wake up smells phenomenal bro it does smell good I'm so grateful the people
32:09around me never let me give up on myself how's the rice looking something's awesome oh you're the
32:15master at fixing that I lived a really long portion of my life not knowing what I can do and
32:22how long I'd
32:23even be around to do it and now that I am in full health I want to accomplish everything I
32:29ever
32:29dreamed of in the time that I have let's go you got it let's go five eight seven six five
32:41four three two
32:44one winning MasterChef will just prove to me that I'm fully capable of doing anything and everything
32:54I've ever set my mind to no illness no diagnosis and no obstacle will ever get in my way ever
33:04again
33:06come on up I'm Mary Hunt I'm from Egypt and today I've made for you Samak Sayadea it's a cumin
33:15and tahini
33:16marinated branzino the spiced rice some Egyptian salad and a tahini sauce amazing
33:25it looks appetizing I'm glad you've got the confidence to cook that fish whole which is nice
33:29it takes me back to Cairo family style I'm dying to dig in yeah let's face
33:36how long did you cook that fish for so I baked it for about 25 minutes and then I broiled
33:42it
33:43what did you cook the rice in cumin coriander salt pepper turmeric and then some cinnamon
33:49and paprika it's really interesting now the fish is cooked beautifully let's get that absolutely clear
33:57the problem I've got my darling is the rice because it's very sweet I know traditionally
34:01with the raisins the pine nuts I get that but I don't think you got the ratio right with the
34:04cinema
34:05because it's verging on the dessert I love the flavor of the tahini with the fish and also with
34:09the Egyptian salad the rice feels very dense I like all the nuts and all the things but it does
34:16read extremely sweet this rice is technically wrong overcooked starchy crunchy and I love it
34:25I love everything about the weirdness of this rice it's like nothing I've ever tasted before and kind of
34:32blowing my mind I would never ever believe that I'm gonna say what I'm gonna say but it's a yes
34:38thank you okay that's one yes two votes remaining Tiffany please
34:47this one's difficult
34:59okay that's one yes two votes remaining Tiffany please
35:07this one's difficult
35:10I can't get past the rice so unfortunately it's a no for me
35:16I'm sorry I do agree with Tiffany but listen continue this journey promise me
35:21promise please please can I just say it is an absolute honor to have been able to serve
35:28you my food today one vivid memory I have of being in the hospital is I'd always tell my friends
35:32like
35:33don't worry I can't die until Gordon Ramsay tastes my food and although I gotta know um I can die
35:40happy
35:40you've done brilliantly come on thank you stop it come on move your head up high and continue on that
35:46journey right yes great rock on thank you
35:58this doesn't take away from anything this experience was once in a lifetime for me
36:07Gordon told me to keep cooking so that's exactly what I'm going to do the sky's the limit and there's
36:12only up to go from here
36:19my life for cooking really started kind of recently I've been working as a senior consultant in a bank for
36:25about five years
36:26then a few months ago I lost my corporate nine-to-five job it was a roller coaster of emotions
36:31I mean you don't know where the next paycheck's coming from
36:33you don't know how you're gonna pay your rent I know breathe but I was reading a book and it
36:39talked about putting 10,000 hours into something and I said well if I could put 10,000 hours into
36:43cooking I could probably be decent at it and so that really opened up a world of possibilities and creativity
36:48in the kitchen for me
36:51wow beautiful I never felt like working as a consultant was my calling it felt like my work but not
36:56my gift so no matter what my next job is not going back into finance it has to be food
37:02this is when you shine shine on baby
37:24there's so much on the line winning would change my life it would change my family's life and it would
37:29give me the confidence
37:30I need to pursue cooking at a deeper level let's go young man hello
37:38my name's Peter and I prepare for you guys a suya spiced duck breast paired with a parsnip and onion
37:43puree tomato chutney and a tamarind
37:45jus so this is representing Nigerian culture specifically northern Nigeria where a lot of suya comes from what do you
37:51do for work I was a banker so I've been a
37:53baker this whole time but I got laid off earlier this year and I use that time to pursue my
37:58passions
37:58and my dreams in culinary it's such a shame you got let go but you still look like a banker
38:02thank you
38:03I try to keep it clean I try to keep it professional yeah but the beltless slacks scream stocks and
38:09bonds
38:09not Nigerian traditional food yes it is pee though it is it is pee you know it's clean it's tea
38:15shall we let's do it duck huh we asked you to give us restaurant quality and I feel like you
38:23took that
38:24to heart here it may be beautiful but if I don't taste the flavors of Nigeria in the plate then
38:32it's
38:33just a plate absolutely yeah let's do it did you use any Nigerian spices on that Doug yes chef I
38:39put the suya spice in the duck side and basted the duck meat with it what's the chutney here again
38:45so
38:45the chutney is a tomato fennel and bell pepper kind of a play on traditional Nigerian holy trinity
38:53this is a an unusual dish I taste very brown dark spices very pungent in contrast to the delicateness
39:03of the duck it's acidic yet base at the same time it's a bunch of contrast but contrast is what
39:12you
39:12want you want to challenge your palate so for me it's a yes that's one yes Tiff I appreciate the
39:24modernness of it and I cannot deny the cooking of the duck I just wish I had a little more
39:32suya
39:32suya is so pronounced it's the ground nuts and the chilies and the ginger and the smokiness that you
39:39get so it's not something I would have necessarily had in Nigeria but can I taste Nigeria in the plate
39:47mmm and yes I can so it's a yes for me oh thanks chef that's two the ducks cook beautifully
39:58let's get
39:58that right but if anything I wanted to see something a little bit more head back a little bit more
40:04grandma
40:04involved but it looks like something out of a mission-style restaurant maybe too many investment
40:10banker dinners at restaurants yeah or maybe he's truly trying to take the biggest risk of all come over
40:20here may I you broke his shirt let me just listen yes just literally over that and then let's get
40:34you
40:35looking like a chef there you go congratulations buddy congratulations thank you so much appreciate
40:42you guys it's unbelievable when I started cooking I could have never dreamed of an opportunity like
41:01this so much hard work so many hours put into my craft and just to see it all come into
41:06fruition
41:07means more than I could put into words I almost don't even know what banking is anymore this is
41:12all I am focused on for here out and forevermore Wow we've just given out an incredible five aprons
41:20today yeah I love that we saw so many different types of African cuisine you know I think we've just
41:25scratched beneath the surface for the first time but some very strong cooks so diverse I can't wait to
41:30see what's to come we'll find out one territory left next time the America's come it's the
41:36final night of auditions representing Alaska I'm representing the Cajun culture baby but with only
41:43five aprons up for grabs getting an apron would mean the world to me it looks like a modern restaurant
41:49dish thank you it's going to be a battle let's go they are scrappy Brazilian cooks I want to show
41:57people that I'm more than just a wrestler you need three s's definitely said I'm really struggling here
42:06one potato two potato
42:07one potato two potato
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