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2026.S16E04 >>> https://dai.ly/xa8ebdo
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00:02Previously on MasterChef, this is MasterChef Global Gauntlet.
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 burnt 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 and 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.
01:29But 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.
01:49They just need to come out.
02:01Welcome back, everybody, to MasterChef Global Gauntlet.
02:05Come on!
02:05Yeah!
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.
02:29I'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.
02:47A 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.
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.
03:13The countries here are known for incredible potent spices, uncompromising flavors, and dishes that take humble ingredients and really elevate
03:24them.
03:25The territory cooking tonight is... Africa.
03:31Africa!
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.
04:17Yep.
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.
04:43The very best of luck to you all.
04:45We'll see you through those doors.
04:47Good luck.
04:48Good luck, y'all.
04:48Let's go.
04:53Africa.
04:53Guys, this is my territory.
04:55My roots are Africa, as I'm sure you can tell.
04:58And 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.
05:12Africa.
05:12Could be the knockout punch.
05:14Whoo!
05:14I'm so excited.
05:16Yeah.
05:17Three, two, one!
05:22Smooth.
05:22You 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.
05:36This one's gonna be amazing.
05:43You 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!
05:50Oh my goodness!
05:51Oh my goodness!
05:52What's your name?
05:52So 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.
06:04It's peanut butter marinated chicken with a cilantro garlic rice and a coconut curry.
06:09Fantastic.
06:09And what ethnicity does this represent?
06:11I am representing Sierra Leone.
06:13I'm actually first generation American and my parents were born and raised in Sierra Leone.
06:17Wow!
06:18And what do you do in life?
06:20I am a flight attendant.
06:21Oh great, I'll have a Diet Coke, please.
06:23Absolutely.
06:24Sure.
06:24Stay on tap.
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.
06:32I will not.
06:32Make sure it's great.
06:33And good luck.
06:34Thank you so much.
06:34Thanks, 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?
06:51Wow.
06:51So I'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.
07:00I made it with peanuts and some of the spices, canya, smoked paprika, onion, garlic, all
07:05of those stuff.
07:06That's legit.
07:06I like it.
07:07Okay, so you know risotto is the killer in the MasterChef kitchen for almost 20 years
07:11now.
07:11Yes.
07:11So make it right.
07:13This is the best thing I can say.
07:15Bye.
07:15Nice to meet you guys.
07:16Thank you so much.
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.
07:24This smells good.
07:25When I come from in Morocco, this is a celebration dish.
07:29Celebrating 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.
07:40I'm only going to have.
07:41Is it supposed to do this?
07:43Can I cast?
07:44No.
07:45No.
07:45No, no, no, no, no, no, no.
07:48Put more salt.
07:49Don't put any more salt.
07:50I need more salt.
07:5130 seconds.
07:53Yes.
07:54That was good.
07:555, 4, 3, 2, 1.
08:04Okay.
08:05You're really good doing.
08:05Lorina!
08:11Welcome.
08:12Hello.
08:15Oh my goodness.
08:16This is crazy.
08:20My name is Nadine.
08:21And 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.
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.
08:42Oh.
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.
08:55So I'm really looking forward to trying this.
08:56Okay.
08:57What else is in the rice?
08:58It's just cilantro and garlic.
09:03Mm-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.
09:23I should taste this in the sauce.
09:25I should taste it through the chicken.
09:26Okay.
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.
10:04You 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.
10:28Um, 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?
10:47Okay, Nora, you're taking a massive risk cooking lamb like that in the pressure cooker.
10:54How long did you cook the lamb for?
10:56Um, 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.
11:33Okay.
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.
11:46Please.
11:46Get yourself an apron.
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.
12:19Where 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 that nothing else comes under-season to us.
12:40Yes.
12:40All right?
12:41Show us what you can do with Africa.
12:44Exactly.
12:44Congratulations.
12:45I'll make it up a cup round.
12:52Yes, Laura!
12:53Yes!
12:56That's what I'm talking about.
12:57Yes, Laura!
12:58Just 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.
13:05I came here to make Morocco proud and that's exactly what I did.
13:10Hell yeah.
13:11You know, it tastes like a contemporary Moroccan dish.
13:14You feel like you're in Morocco.
13:15Yeah, elevated.
13:16The lamb is cooked beef.
13:17Mm-hmm.
13:18I mean, that's the star.
13:19That's it.
13:20That's one apron down.
13:21Only 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.
13:35In Nigerian, 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?
13:46No.
13:46Well, no.
13:47So 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.
13:57Yes.
13:59Rita.
14:00Listen, 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?
14:09So I made my own suya spice.
14:10Peanut, cayenne pepper, garlic, you know, all the spices.
14:16Rita, steak's nicely cooked.
14:18And 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?
14:31No.
14:31No.
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.
14:49Oh, Gordon, 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 rather you just stew jollof as well.
14:58I disagree with these two.
15:00For me, the dish is the real deal.
15:01The 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, I 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.
15:33I'm going to say yes.
15:33Oh, that's two yeses.
15:36Rita, it's just Gordon between you and the apron.
15:39Just a chance.
15:40I promise.
15:56I'm going to get straight to the point.
15:59It's a no.
16:04To the risotto, but it's a yes to the apron.
16:07If you stick to your roots.
16:10I promise you.
16:12Thank you so much.
16:14Oh, man.
16:15Thank you so much.
16:17I promise you.
16:18I, I, I could cook 90 yen for that promise.
16:20We believe you.
16:21Thank you so much.
16:23Well done.
16:23Thank you, thank you, thank you.
16:25Thank 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 I know
16:46have more to bring that was delicious I was just happy to see some Italian on
17:01the plate that's all yes because she went to a restaurant at 15 that she went
17:06to a restaurant and fell in love with risotto I love that to every sound just
17:16three left it's a dream come true to be here I'm gonna get that apron and I'm
17:23gonna do it for Ethiopia I'm here to show people that there are so much more to
17:34Moroccan food and North African food than just couscous I used to work in the music
17:39industry as an executive and I gave it up to pursue my passion of cooking and
17:43teaching people how to make traditional North African food I gave up Beyonce for
17:47this so let's hope it pays off when I found out that the season was all about
17:51culture I almost cried because I think that Americans where we come from is
17:56being lost I'm a full-time content creator I share traditional Moroccan foods and
18:02other North African dishes I have half a million followers so I'm very honored to
18:07represent where I come from where my family comes from go hey it means the
18:17world to me to be here to be a master chef and just to be able to represent my
18:20culture my parents immigrated here in the late 80s my family did a really good job
18:26of making sure I was very immersed in the Ethiopian culture the thing about
18:29Ethiopian food is it's very communal and you just feel the love and warmth that is
18:34imparted into the food let's start throwing the sea bass on here I don't
18:38want you to see best yet it's too soon my name is Haiti I was born in Durban
18:43South Africa and I currently live in Fort Lauderdale Florida when I was 11 my
18:47father had this crazy idea to build a tiny sailboat put five of us on it and off
18:52we went and then from there I didn't know anything else so I started working on
18:58the super yachts and I became the chief stewardess you have these world-renowned
19:03chefs coming on these yachts so I really learned so much I feel like if you can
19:07cook on a super yacht you can cook anyway
19:09I see
19:17it smells good good evening Chef Emily how are you sir I'm Dave hi tell me about the dish where
19:25is it
19:25originated from so I'm preparing today the tagra yeah which is a dish that hails
19:29from the north of Morocco so I thought it was a great way to get back in touch with
19:31my roots love that and the spice how you gonna incorporate all that incredible
19:35magical spice yeah the shermoula so typically it's made with sliced tomatoes but I was a
19:40little concerned with the amount of time we had so I condensed it into a tomato
19:44sauce with those same shermoula spices the cumin the paprika the fresh herbs
19:47love that and why now when I found out that this season was about culture and
19:53about heritage my grandmother here she is on the boat from North Africa and
19:57making her immigration journey to Chicago that's incredible and yeah that is from
20:01what 1940 1945 it was immediately post World War two she married an Italian
20:06American soldier who was stationed in North Africa well listen to grandma just this
20:10thank you I will try good luck thank you so much thank you
20:17hello
20:17I'm Hayley nice to meet you and this is my son Tristan Tristan welcome and his best friend
20:23he's like a son these are rugby players you know so not drawn into the American
20:28football NFL you went rugby yeah we tried it it's just you can't swear like that in
20:34front of the month and you definitely can't swear on TV right tell me about this dish I mean you
20:42know
20:42South Africa has a lot of curry Durban I'm from Durban I'm doing a Chilean sea bass with some shrimp
20:47and curry be blanc sauce wow look I can cook a good curry but I don't eat
20:51beurre blancs in Durban okay but I'm giving you a little twist I'm happy with the twist I'm just
20:57trying to get into that twist well try okay let me try what what flavors of beurre blanc a
21:03curry beurre blanc it's nice thank you see
21:11try something different I love feisty South Africans it does these a touch of salt
21:16touch of just a touch of salt yes I knew you were gonna say the very best of luck thank
21:23you yes
21:30a little bit more butter it smells good smells good these are a little small we might tuck them like
21:37this I burnt my legs how noticeable is it it's very noticeable cooking in this master chef kitchen
21:47you get a bit nervous and then you start questioning your own abilities how much do I have okay okay
21:52okay
21:52this is definitely harder than I was expecting this is so stressful I burnt my legs I burnt my
22:04leaks I'm nervous because you know any small error or mistake could cost me you gotta move on I moved
22:11on from the leader I didn't want to put burnt leaks on the plate hopefully it'll be good enough
22:14being here is such a an amazing opportunity to pursue my goals and my dreams let's go how much time
22:22time do you minutes and I'm not gonna waste one single second of it
22:31come on Dave come on Dave good
22:54you got this good all right
23:04how are you good tell us your name and where you're from I'm Dave I'm from Chicago and today
23:11I have prepared for you anchovy tagra it's a delicious layer of tomatoes and fresh anchovies
23:17in a Moroccan sharmula spice and it is very specific to the north of Morocco so I thought it
23:22would be a beautiful way to show you a little piece of my heritage by preparing an ancestral dish
23:27all right well I tell you what I'm ready to taste shall we yes as we say in Morocco
23:31psaha wow this is impressive my friend thank you thank you reduction on the tomatoes the proportion
23:39of it I mean it's all kind of authentically correct which is amazing thank you let's all eat it at
23:44the
23:44same time rice I love that uh what spice is in here Dave it's cumin paprika I did add a
23:52little bit of
23:52time since we were cooking uh fish can I just be honest yes please it's good thank you like you
24:04know thank you when I'm at home when something tastes good my feet start wiggling you know and uh
24:10wiggly feet oh you don't know about that Joe this is like when it get real good for you I
24:15love thank
24:16you acid there's smoke there's spice but it's like tamed and perfectly in balance I'm just gonna go
24:24straight out it's a yes for me oh it's like that huh 100 thank you chef thank you uh you're
24:29a technician
24:29uh you you're precise uh there's just there's not even a question 100 yes that's two yeses you just
24:37need one more from Joe Joe so look uh it's balanced it's aggressive it's pungent it's bravo yeah yes
24:45three yeses three yeses wow thank you my god my grandmother would be so proud yes thank you great
24:57job congratulations well done I mean it means everything to be here to be able to represent
25:10Morocco and my grandmother so proud of you it's really such a special moment he's good yeah I had
25:21it in Paris and we didn't have much money but we ordered two or three dishes because it's just it's
25:26so moorish wow and you're wiping up oil wow I love to hear stories when you were poor yeah welcome
25:36hi my
25:38name is Abel I'm from Atlanta Georgia and I am representing Ethiopia the dish today is a was a
25:44tubs with Ethiopian scallion pancakes shall we this dish is steeped in history right but it looks like
25:54someone's missing someone's missing where's all the juices and all the cooking liquor awase is very
25:59spicy and I wanted to make sure that it was more palatable and more well balanced you misjudged us
26:04we're wild yeah we want all that stuff we want all this heat all the pan drippings everything he said
26:09you can't handle the spice are you calling me not spicy no no you're spicy Joe if anything you look
26:15in the dictionary you look up spicy there's a picture of me I mean shall we yes
26:29I love the spice that you have going on and I know you're trying to tame it for us but
26:34I think
26:35the beauty of the dish is getting all of that sauce and getting all of that flavor you're almost there
26:41but I feel like you left it on the stove instead of putting it here
26:47and unfortunately it's a no for me
26:51there is some good here I just wanted more of it I appreciate that good luck to you thank you
26:56thank
26:56you very much my name is Heidi and I'm from South Africa I have made a Chilean sea bass with
27:03shrimp
27:03and the curry beurblanc sauce where I grew up you know we have a big Indian influence in Durban
27:08and I've lived on a boat for many years so I wanted to kind of try and incorporate both and
27:13elevate it a little bit and hopefully you'll enjoy it shall we best taste sorry I'm a little nervous
27:19stop it Heidi come on talking too much no I just read your book recently restaurant man I loved it
27:25love that thank you very much yes it came out 15 years ago Heidi but it's fine oh it came
27:28out 12
27:29years ago New York Times bestseller I did an audio book you did a great I read it myself too
27:34can we get back to this visuals please sorry yeah it's all good okay it doesn't look like a curry
27:40um no but it looks good shall we
27:56the Chilean sea bass is cooked beautifully the curry beurblanc it tastes good yes but I prefer the
28:02actual fish cooked inside the curry sauce uh but you've nailed it because it is delicious
28:07and it really is the big question is have you gone too far with it have you over elevated it
28:12it just doesn't remind me of South Africa that's what I'm trying to connect yeah technically you did
28:18a lot of really good things like you cooked the fish properly you have a beurblanc that's not broken
28:23but it doesn't have enough of that South African flavors that I can truly identify on the plate
28:30I think that this dish is elegant the sea bass is moist and tender the shrimp are crunchy thank
28:36you you can tell that you cook but the challenge was to put your culture on a plate and any
28:41other
28:42master chef this is a slam dunk right this is an apron right away yeah if you guys give me
28:51a
28:51chance I promise you I'll bring South Africa and I'll make the country proud Tiffany please yes or no
28:56thank you I think I'm willing to take that chance on you so yes it's a yes for me thank
29:01you Joe please
29:03just the technical ability of what you put on the plate is enough for me it's a yes love it
29:10thank you
29:11so Haiti that's two yeses you need three what do you think Gordon it's a tough one this one I'm
29:21gonna go
29:21with my gut okay I'm gonna go with my gut okay I'm gonna go with my gut okay I'm gonna
29:32go with my gut okay I'm gonna go with my gut okay I'm gonna go with my gut okay I'm
29:33gonna go with my gut okay I'm gonna go with my gut okay I'm gonna go with my gut okay
29:33I'm gonna go with my gut okay I'm gonna go with my gut okay I'm gonna go with my gut
29:33okay I'm gonna go with my gut okay I'm gonna go with my gut okay I'm gonna go with my
29:33gut okay I'm gonna go with my gut okay I'm gonna go with my gut okay I'm gonna go with
29:33my gut okay I'm gonna go with my gut okay I'm gonna go with my gut okay I'm gonna go
29:36with my gut okay I'm gonna go with my gut okay I'm gonna go with my gut okay I'm gonna
29:41go with my gut okay I'm gonna go with my gut okay I'm gonna go with my gut okay I'm
29:46gonna go with my gut I'm gonna go with my gut I'm gonna
30:06I'm 51 years old and I'm starting a new chapter and let's go I'm really gonna try and show my
30:11true roots of South Africa I'm gonna up my game and next thing is that trophy technically the
30:18fish is now in the other season this is like an automatic yes I know we took a shot on
30:23her
30:23let's see if it pays off one last apron left I'm from California and I am ready to bring
30:42the bold flavors and put Egypt on the map she makes the best Egyptian food hands down
30:55I'm Peter I'm from Dallas Texas and I'm representing Nigeria so Suga is a traditional Nigerian street
31:01dish I'm using it to represent my culture and show my love for it and especially show my love for
31:05my
31:05family that's right let's go how's it smell smelling good good I'm making a stomach so
31:14yeah basically a tahini and cumin's marinated brands you know with the spiced rice and a
31:19tahini sauce this opportunity means more than I can even express I'm so proud of you you know
31:25that thank you I have gone through a lot of trials and tribulations in my life when I was 19
31:32my organs
31:33started to fail due to complications with my diabetes I fell in a coma for almost 10 days um but
31:41doctors
31:42had said that uh most likely I wouldn't wake up smells phenomenal bro it does smell good I'm so grateful
31:49the people around me never let me give up on myself how's the rice lifting something's off well you're
31:56the master at fixing that I lived a really long portion of my life not knowing what I can do
32:02and
32:02how long I'd even be around to do it and now that I am in full health I want to
32:08accomplish everything I
32:10ever dreamed of in the time that I have let's go you got it let's go 5, 8, 7, 6,
32:205, 4, 3, 2, 1
32:29Winning MasterChef will just prove to me that I'm fully capable of doing anything and everything I've
32:35ever set my mind to no illness no diagnosis and no obstacle will ever get in my way ever again
32:46welcome come on up I'm Mary Hen I'm from Egypt and today I've made for you Samak Sayadea it's a
32:55cumin
32:55and tahini marinated branzino the spiced rice some Egyptian salad and a tahini sauce amazing
33:05it looks appetizing I'm glad you've got the confidence to cook that fish whole which is nice
33:09it takes me back to Cairo family style I'm dying to dig in yeah let's face how long did you
33:17cook
33:17that fish for so I baked it for about 25 minutes and then I broiled it what did you cook
33:24the rice in
33:24cumin coriander salt pepper turmeric and then some cinnamon and paprika it's really interesting
33:34now the fish is cooked beautifully let's get that absolutely clear the problem I've got my darling
33:39is the rice because it's very sweet I know traditionally with the raisins the pine nuts
33:43I get that but I don't think you got the ratio right with the cinnamon because it's verging on the
33:46dessert I love the flavor of the tahini with the fish and also with the Egyptian salad the rice
33:52feels very dense I 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 I love everything about
34:08the weirdness of this rice it's like nothing I've ever tasted before and kind of blowing my mind I
34:13would never ever believe that I'm gonna say what I'm gonna say but it's a yes
34:19thank you okay that's one yes two votes remaining Tiffany please
34:28this one's difficult
34:37okay that's one yes two votes remaining Tiffany please
34:44this one's difficult
34:47I can't get past the rice so unfortunately it's a no for me
34:53I'm sorry I do agree with Tiffany but listen continue this journey promise me
34:58promise please please can I just say it is an absolute honor to have been able to serve you my
35:05food
35:05today one vivid memory I have of being in the hospital is I'd always tell my friends like don't
35:10worry I can't die until Gordon Ramsay tastes my food and although I got to know I can die happy
35:17you've done brilliantly come on thank you stop it come on head up high and continue on that journey
35:23right yes this doesn't take away from anything this experience was once in a lifetime for me
35:44Gordon told me keep cooking so that's exactly what I'm going to do the sky's the limit and there's only
35:50up
35:50to go from here
35:57my life for cooking really started kind of recently I've been working as a senior consultant in a bank for
36:02about five years but then a few months ago I lost my corporate nine-to-five job it was a
36:07rollercoaster
36:08of emotions I mean you don't know where the next paycheck's coming from you don't know how you're gonna
36:11pay your rent I know breathe but I was reading a book and it talked about putting 10,000 hours
36:18into
36:18something and I said well if I could put 10,000 hours into cooking I could probably be decent at
36:22it
36:22and so that really opened up a world of possibilities and creativity in the kitchen for me wow he said
36:28beautiful I never felt like working as a consultant was my calling it felt like my work but not my
36:34gift so
36:35no matter what my next job is not going back into finance it has to be food this is when
36:40you shine shine on baby
37:01there's so much on the line winning would change my life it would change my family's life and it
37:06would give me the confidence I need to pursue cooking at a deeper level let's go young man
37:11hello chef my name is Peter and I prepare for you guys a suya spiced duck breast paired with a
37:19parsnip and onion puree tomato chutney and a tamarind jus so this is representing Nigerian culture
37:25specifically northern Nigeria where a lot of suya comes from what do you do for work I was a banker
37:30so
37:30I've been a baker this whole time but I got laid off earlier this year and I used that time
37:34to pursue
37:35my passions and my dreams in culinary it's a shame you got let go but you still look like a
37:39banker
37:39thank you I tried to keep it clean I tried to keep it professional yeah but the beltless slacks
37:44scream stocks and bonds not Nigerian traditional yes it is pee though it is it is pee you know it's
37:50clean it's tea shall we let's do it duck huh we asked you to give us restaurant quality and I
38:00feel
38:00like you took that to heart here it may be beautiful but if I don't taste the flavors of
38:07Nigeria in the plate then it's just a plate absolutely yeah let's do it did you use any
38:14Nigerian spices on that Doug yes if I blend the suya spice in the duck side and basted the duck
38:19meat with
38:20it what's the chutney here again so the chutney is a tomato fennel and bell pepper kind of a play
38:27on
38:27traditional Nigerian holy trinity this is a an unusual dish I taste very brown dark spices very
38:36pungent in contrast to the delicateness of the duck it's acidic yet base at the same time it's a bunch
38:46of
38:46contrast but contrast is what you want you want to challenge your palate so for me it's a yes
38:56that's one yes Tiff I appreciate the modernness of it and I cannot deny the cooking of the duck I
39:07just wish
39:08I had a little more suya suya is so pronounced it's the ground nuts and the chilies and the ginger
39:15and
39:15the smokiness that you get so it's not something I would have necessarily had in Nigeria but can I taste
39:24Nigeria in the plate and yes I can so it's a yes for me oh thank you chef that's two
39:33the ducks cook
39:34beautifully let's get that right but if anything I wanted to see something a little bit more pared back
39:40a little bit more grandma involved but it looks like something out of a mission style restaurant maybe
39:46too many investment banker dinners at restaurants yeah or maybe he's truly trying to take the biggest
39:51risk of all come over here may I yes you broke his shirt let me just listen this just literally
40:09get rid of that and then let's get you looking like a chef there you go congratulations buddy
40:15congratulations thank you so much appreciate you guys I am nervous it's all right it's okay to be nervous
40:23this is what we're here for yeah
40:34it's unbelievable when I started cooking I could have never dreamed of an opportunity like this
40:39so much hard work so many hours put into my craft and just to see it all come into fruition
40:44means more
40:45than I could put into words I almost don't even know what banking is anymore this is all I am
40:50focused
40:50on for here out and forevermore wow we've just given out an incredible five aprons today yeah I love
40:58that we saw so many different types of African cuisine you know I think we've just scratched
41:03beneath the surface for the first time but some very strong cooks so diverse I can't wait to see
41:07what's to come we'll find out one territory left next time the America is the final night of
41:14auditions representing Alaska I'm representing the Cajun culture baby but with only five aprons up for
41:21grabs getting out a prime would mean the world to me it looks like a modern restaurant dish thank you
41:27it's going to be a battle they are scrappy Brazilian cooks I want to show people that I'm more than
41:35just a
41:36wrestler you need three s's definitely said I'm really struggling here the floor all new
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