- 17 hours ago
MasterChef Season 16 Episode 4
Category
🎥
Short filmTranscript
00:00Thank you, Chef.
00:00This is an apron right away.
00:02I've earned their MasterChef aprons.
00:04I just got an info.
00:06We're proud of you.
00:07Do you think we've already tasted the food
00:09of America's next MasterChef?
00:14We'll find out.
00:16One territory left.
00:17Tonight, the Americas!
00:19Come on!
00:20It's the final night of auditions.
00:21Representing Alaska.
00:23I'm representing the Cajun culture, baby.
00:25But with only five aprons up for grabs.
00:27Getting out of a apron would mean the world to me.
00:30It looks like a modern restaurant dish.
00:32Wow, thank you.
00:33It's gonna be a battle.
00:35Let's go!
00:35They are scrappy Brazilian cooks.
00:38I want to show people that I'm more than just a wrestler.
00:42You need three S's.
00:43Chef, what do you say?
00:44I'm really struggling here.
00:50Dude, how awesome is this, man?
00:52This is so exciting.
00:53I know.
00:54Such an incredible energy to this place right now.
00:57I've been seeing this on TV for years, and actually,
00:59these here is incredible.
01:01Andrea!
01:01How you doing, Andrea?
01:02Where you from?
01:03I'm from Alaska.
01:04I'm here in Alaska.
01:04Get out of here.
01:05Yeah, I'm from Louisiana.
01:06Oh, my God!
01:08Love you.
01:09I'm gonna show MasterChef what Brazil has to offer.
01:13I want to get that apron today.
01:15No question asked.
01:21Yeah!
01:23Here we go.
01:28All right, yes.
01:30Wow!
01:31Yeah!
01:33Hello, everybody.
01:34Welcome back to MasterChef the Global Gauntlet.
01:37Come on!
01:40So far across these qualifiers, we have seen home cooks representing three territories.
01:45Asia-Pacific, Europe, and Africa.
01:48And seeing everybody's passion for their culture come to light on that plate is truly remarkable,
01:53let me tell you.
01:54So far, we've given out 15 aprons already.
02:03Now, the territory that we'll be cooking tonight, it's got a little bit of everything.
02:07Tradition, innovation, but more than anything, it's got scrappy, talented, resilient cooks
02:13who aren't afraid to challenge their culinary status quo.
02:17Tonight's territory is...
02:20The Americas!
02:21Come on!
02:26Yeah!
02:28Let's go!
02:31You guys are the melting pot, and the stove, and the oven.
02:37The mixing and mingling of the cultures and flavor is what the Americas is all about.
02:43As always, you'll need three yeses tonight to earn yourself one of those coveted white aprons.
02:51It must be unanimous.
02:53So give us your absolute best.
02:55Got it?
02:56Yeah.
02:56Good.
02:56We'll see you when it's time to taste.
02:58The very best of luck to you all.
03:00Let's go.
03:00Good luck.
03:01Good luck!
03:04Yes!
03:05Let's go!
03:13So, guys, the Americas is so much more than the United States.
03:16I mean, you have all of South America, Argentina, Brazil.
03:19Then you have Central America, Mexico.
03:21I think there's an advantage tonight, though.
03:23They've gotten to sort of almost hijack from other territories across the world.
03:27You have this beautiful mix that becomes its own thing.
03:31I want to see, like, Mexican chilies jerk from Jamaica.
03:34Yeah, the Caribbean.
03:35Think about all the seafood you have.
03:37I can't wait to see what's to come.
03:38I think we're in for a treat.
03:40Three, two, one!
03:46Let's go!
03:48Let's go, baby!
03:50Let's go!
03:51Let's go, let's go, let's go.
03:55Hey, this is Bontorule!
03:58Let me let the good times roll, baby.
04:02I'm Colby.
04:03I'm from Lafayette, Louisiana, and I'm representing the Cajun culture, baby.
04:08Come on.
04:09You got it, you got it.
04:10My name's Camilo.
04:12I'm from Bastrop, Texas.
04:13My parents come from a Mexican descent, and I'm representing San Antonio Tex-Mex cuisine.
04:19You got it.
04:20Keep it going.
04:22My name is Takaya.
04:23I'm from Jamaica, New York, and I'm representing Jamaica.
04:28Time is going.
04:29Time is going, Takaya.
04:33Smells good.
04:35How are you?
04:37How are you, Captain?
04:38First name?
04:39Colby.
04:39Colby, good to see you.
04:40Yes, sir.
04:40A lot going on here.
04:41Tell me about the dish.
04:41What are you doing?
04:42Today I make an alligator sauce pecan.
04:44I love that.
04:45How are you going to elevate this alligator?
04:46Where are we going with this?
04:47So alligator is a bland meat.
04:50It's not flavorful like a steak.
04:51So in the sauce, I'm going to incorporate some Cajun sausage and also some shrimp to kind
04:56of add that flavor and get some depth of that thing.
04:58And what's the day job outside of cooking?
05:00I've been a firefighter for 28 years.
05:02That is amazing.
05:04You guys take that cooking seriously, man.
05:06It's a big deal.
05:07Now, listen.
05:08Elevate this dish.
05:09You got it, yes, sir.
05:10And the very best of luck.
05:11Excellent.
05:15Good evening.
05:16Good evening.
05:16How are you, sir?
05:17I'm doing great.
05:18How about yourself?
05:19First name?
05:20Camilo.
05:20Camilo.
05:21Camilo, yes, sir.
05:21And this lovely lady is?
05:22Mia.
05:23Mia, nice to see you.
05:24And this is obviously one of your daughters, right?
05:26It is.
05:27Tell me about the dish.
05:28Well, I'm doing a grilled anchoate rubbed quail with a roasted corn salsa.
05:32Amazing.
05:32And then in terms of your family, originated from where?
05:35Mexico.
05:36And that's my heritage.
05:37That's where we are.
05:37So that's just kind of what I'm trying to represent on the plate.
05:39I love that.
05:40Why now?
05:41One of the most competitive seasons ever has.
05:42This person right here.
05:43Right.
05:44She dared me.
05:44Stop it.
05:45It says all down to you, young lady.
05:47I love that.
05:48Well done.
05:48And here we are.
05:50As a parent.
05:50Yes.
05:51It would mean the world to show them that if you go after something and accomplish it,
05:55it's great.
05:55I want to prove to them that I can do it.
05:57I love that.
05:58Listen, I'll be honest.
05:58Quail, one of the trickiest birds to get right.
06:01Unforgiving.
06:01Very lean.
06:02Overcooked in seconds.
06:03You are correct.
06:04Do that quail justice.
06:05Yes.
06:05Do yourself justice.
06:07Let's go.
06:07Let's go.
06:10Let's go, baby!
06:12Let's go!
06:15Good job.
06:15Good job.
06:16Keep it up.
06:17Keep it up.
06:17Keep it up.
06:18Good evening.
06:18Hi.
06:19Good day, chef.
06:19What's your name?
06:20Yes.
06:20My name is Takaya.
06:21Takaya, it's a lovely name.
06:22This is mom.
06:23Hi.
06:23Yes, this is my mom and my dad.
06:25Nice to meet you.
06:26Captain, how are you?
06:27Takaya, this smells delicious, by the way.
06:29Give us an insight to the dish.
06:30So I'm making a pineapple glazed jerk chicken and I'm doing a sweet potato puree.
06:34Outside of cooking, the day job, what is it?
06:36What do you do?
06:37I am currently in grad school, getting my masters in marketing.
06:40That is amazing.
06:41Yeah.
06:42Food is in my blood.
06:43And I'm here to win and I'm here to find my culinary voice.
06:49I love that.
06:49Well, listen, the very best of luck.
06:51Get those chicken cooked perfectly.
06:54Good luck.
06:54Good luck.
07:00There we go.
07:04Son of a bitch.
07:05One.
07:06One.
07:07Nice.
07:07Nice.
07:09Start the placing.
07:11Yeah.
07:13He's in, Takaya.
07:15Alright.
07:16Let's go, Takaya.
07:18Let's go.
07:18There you go.
07:20Eight, two, three.
07:21Six, five, four, three, two, five.
07:26Good.
07:27That's good.
07:27That's good.
07:28That's good.
07:28That's good.
07:29Oh, my God.
07:32Oh, my gosh, I forgot my sauce.
07:35I forgot to put the pineapple sauce on my chicken,
07:37and I am so worried that it's going to cost me my apron.
07:41I just can't go home from missing my pineapple glaze.
07:44I just can't.
07:45Oh, God.
07:57I didn't get my sauce.
07:59I forgot to put the pineapple sauce on my chicken,
08:02and I'm, like, really disappointed that that happened
08:05because I want this apron so bad.
08:07I put my degree on the line,
08:09and I just really hope this doesn't send me home.
08:12My name is Takaya, and I'm from Jamaica, New York.
08:15I prepared for you a pineapple glazed jerk chicken
08:17with a sweet potato puree, and I'm representing Jamaica.
08:21Where did you get your love of cooking? From who?
08:24So my love of cooking came from my grandmother,
08:25and she passed away.
08:27Being around my grandmother, she, like, really...
08:33I'm sorry.
08:34Take your time.
08:36I'm so sorry.
08:38I just...
08:40My grandmother taught me how to make sweet potato pudding,
08:43cassava.
08:44She made a lot of aki and salt fish on Sundays.
08:47She lived in Jamaica.
08:48She was actually a pastry chef at the Moon Palace Hotel
08:52before she came here.
08:55So I just got it from her.
08:59She sounds amazing, right?
09:01Yeah.
09:02Shall we?
09:03Let's try it.
09:04Okay.
09:04Let's look at the visuals first.
09:07What are you thinking, Gordon?
09:08That visually looks nice.
09:09I'm so glad you kept it on the bone.
09:10I love the thigh, the drum.
09:12It's got a great color, Sia.
09:13And that puree looks finessed.
09:15It looks good.
09:17It's so fragrant right now.
09:20And I think when you're thinking of jerk,
09:22you should smell the aroma.
09:24And it's beautiful.
09:26Shall we?
09:32What heat did you use?
09:34What was it?
09:34Scotch bonnet?
09:34Scotch bonnet pepper.
09:39Yeah.
09:40Yeah.
09:40Yeah.
09:40Yeah.
09:41Yeah.
09:41Yeah.
09:43It's glistening.
09:44It's moist.
09:44That heat, the fragrance from that jerk seasoning,
09:47it's beautifully done.
09:48But I'm looking for a bit of a respite,
09:50something sweet.
09:51Yeah.
09:52Whether it's a glaze or whatever,
09:53but I've got to counteract the heat.
09:55It's very hot.
09:56I know you said there is a pineapple glaze,
09:59but I don't actually taste it.
10:00I didn't get the chance to glaze it on the chicken.
10:04Damn.
10:07When I taste the jerk on the chicken,
10:10I like the flavor of, like,
10:11a little bit of sweet and some heat.
10:13But I feel like that wouldn't have been as crispy for that skin.
10:17And so, in a way, I'm actually kind of happy you didn't put it
10:20because it is crispy and you get a piece of, like,
10:23that juicy chicken.
10:25And with that puree, it is a very good bite.
10:30Yeah.
10:31And this jerk seasoning is really interesting
10:32because it almost tastes like every component of it,
10:34like, individually.
10:35And I really, really liked it.
10:37Excellent job with this dish from ECS.
10:41Okay.
10:42That's one yes.
10:44Two more, and the apron is yours.
10:46The flavors come together,
10:48and I feel Jamaica on the plate,
10:51so it's a yes for me.
10:53Two yeses.
10:53It's up to Gordon.
10:55Takaya, this is a tough one.
10:57It is a fierce season.
10:59Can you stand the heat of the competition?
11:01I can.
11:01And you're prepared to put your master's degree on hold
11:05to come on MasterChef this season?
11:06Yes.
11:07I'm ready.
11:08Listen, young lady,
11:10I know talent and heart when I see it.
11:14It's a yes from me.
11:16Congratulations.
11:17Oh!
11:17Yeah.
11:19Oh, make it.
11:20Your apron.
11:21You did it.
11:23This means a lot to me.
11:26You take your garment proud.
11:28Thank you so much.
11:31Oh, my God.
11:34What?
11:35Oh, my God!
11:37Oh, my God!
11:37Oh, my God!
11:38Oh, my God!
11:38Oh, my God!
11:39Oh, my God!
11:40Oh, my God!
11:48And dream.
11:52Joy is incredible.
11:54Yeah.
11:54Right?
11:54Yeah, yeah.
11:55It's like silk.
11:55She'll be a player.
11:56Mark my words.
11:57I think she's got more in the tank.
11:58Yeah.
11:59That's one apron down,
12:00only four more to go.
12:04They're going to have to start plating.
12:06You got this.
12:08You got it.
12:08You got it.
12:11Oh, that was good.
12:15Pretty, pretty, pretty.
12:16Come on, Colby.
12:18Ten seconds.
12:20He's a good eight.
12:21Get all the quiet.
12:22There you go.
12:25Five, four, three, two, one.
12:37There's a lot of pressure on me to get this apron
12:39because I'm not just representing me or my family,
12:42but I'm also here representing Louisiana
12:44and Cajun culture and Cajun food.
12:46And if I don't get this apron,
12:48I can't even go to the backyard barbecue cook anymore.
12:51Welcome.
12:52How are we?
12:53Good to see you, bud.
12:55My name is Colby.
12:57I'm from Lafayette, Louisiana,
12:58and I'm representing the Cajun culture.
13:01Today, I made alligator sauce piquant
13:04with smothered cabbage.
13:05Wow.
13:07You know, Cajuns were exiled from Nova Scotia in 1755,
13:11dropped off in the swamps,
13:12and they had alligators and snakes.
13:14So resilient people that we are,
13:16we made work with what we got.
13:18And I mean, whoever thought alligator would have been a delicacy,
13:20but it is a delicacy in Louisiana.
13:22I love that.
13:23Shall we?
13:23Absolutely.
13:24Let's have a look.
13:26Joe, what do you think?
13:27It looks like it's going to be full-flavored.
13:29The rice looks really good.
13:30It's actually presented in a very elegant way.
13:33Looks great.
13:34Let's dig in, shall we?
13:44Um, I respect you for attempting the alligator.
13:48It's a tough one to get right.
13:49However, alligator is a tad bland.
13:53It just needs more sauce, more gravy
13:55to sort of really allow that alligator to shine.
13:58Um, you stuck to your roots,
14:00which I, I respect immensely.
14:03But, um, sadly, uh, it's not blown us away for an apron.
14:07Um, it's a no.
14:09Hey, thank y'all for letting me cook for yours.
14:10Appreciate it. Thank you.
14:12My name is Camilo,
14:13and I come from a Mexican background,
14:14so I prepared a grilled anchiote rubbed quail
14:18over a roasted corn salsa
14:19with a little bit of avocado smash underneath.
14:22All right, let's give it a try.
14:23Yes, soccer world cup is imminent.
14:26Absolutely.
14:26Would you be supporting Mexico or America?
14:29Come on, be honest now.
14:30Be honest.
14:30USA first, Mexico second.
14:32Wow.
14:33I bet you go south of the border,
14:34you change your tune on that.
14:35Maybe. Maybe.
14:36Tiffany, what do you think?
14:37Oh, I love the caramelization that you have on the quail.
14:40I love the textures on the plate with the corn.
14:43It looks good.
14:44Thank you, chef.
14:44However, there's a lot riding on this.
14:46That's a tough bird to get right.
14:47Yes, it is.
14:4830 seconds over, it's dry, tasteless.
14:50Under, then there's no chance.
14:51I just hope it's cooked perfectly.
14:54Shall we?
14:55Yes.
14:55Yeah.
14:57Wow.
14:59I'm a little nervous.
15:23Yeah, pink, bright, beautiful.
15:26And what's the heat in the salsa?
15:28Serrano pepper.
15:35All right, let's talk about the, uh, the hero, the quail.
15:38The quail's cooked beautifully.
15:39Thank you, chef.
15:40That caramelization on the skin, it's not dry, it's moist.
15:42And that's a bold move, that, when you spashcock that, and then debone it as well.
15:45I think the, the avocado, I know you say serrano's in there, but I don't taste any.
15:50And when I think of, like, Mexican cuisine, I, I, I know there's so much flavor there, just
15:55like the flavor that's in your quail here.
15:58Okay.
15:58Yes, chef.
15:59I like the quail, I think it's cooked properly.
16:01I love the crust and the glaze.
16:03So, the plate's very good.
16:04It's great.
16:05It's a yes.
16:05I love it.
16:06Thank you, chef.
16:07So, that's one yes, and as you know, you need two more to get the apron.
16:11Gordon.
16:12I think you've mastered one of the most difficult proteins.
16:14I commend you for that, and so I am an absolute resounding yes.
16:18Thank you, chef.
16:20Jeff, what do you say?
16:21I mean, I'm just wondering if smashed avocados in a corn salsa is enough to represent Mexico.
16:31I'm really struggling here.
16:47You made me do this.
16:49Now, look, man!
16:56The dare was absolutely worth it.
16:58I'm so excited.
17:02And now, what's the next dare?
17:04You have to win MasterChef now.
17:05Let's go do it!
17:07Let's go, baby!
17:08Woo!
17:10That quail was exceptional.
17:13I mean, it's good.
17:14Yeah.
17:14That's two aprons down, three to go.
17:24I'm Harold.
17:25Vamos, vamos, Venezuela!
17:27I'm Harold.
17:28I'm from Austin, Texas, and I was born and raised in Calacas, Venezuela.
17:30Woo!
17:31God bless you, baby!
17:34I'm Janelle.
17:34I'm from Savannah, Georgia, and I'm representing My Heritage from Jamaica!
17:46I grew up in Jamaica, where I lived for 11 years, and food is just a big part of my
17:51culture.
17:52I grew up around us plucking chickens to sell and to cook, and that's all I knew.
17:57I came to the United States, but my cooking is highly influenced from Jamaica.
18:01This dish is me.
18:02This is boldly testing the Jamaican tradition, and I'm here to win!
18:10Come on, baby, you got this!
18:12Today I'm making my own take on Venezuela's arroz con pollo.
18:15This dish brings back many memories and represents the roots that I'm trying to make proud today
18:20from Venezuela.
18:21I started cooking after I left my country nine years ago.
18:24Being away from home, I was missing the things that I grew up eating, so cooking is a way
18:30of remembering that.
18:31Yeah!
18:33Let's go!
18:33Let's go!
18:34You got this, baby.
18:36Smelling good, mommy.
18:37Thank you, my love.
18:39Thank you, my love.
18:40You got this, baby.
18:43Jamaica on the plate, baby.
18:45Five, four, three, two, one!
18:52Woo!
18:53Love you, Janelle.
18:58Welcome, welcome.
18:59What's your name, and what did you prepare for us?
19:01I'm Harold.
19:02I live in Austin, Texas, originally from Caracas, Venezuela.
19:05I prepared for you my take on Venezuela's arroz con pollo.
19:08What makes the Venezuelan version different?
19:10The base of it.
19:11So, I'm using the Venezuelan sofrito, so it has onions, scallions, peppers, and garlic.
19:16Well, it looks really interesting.
19:18Shall we try it?
19:18Shall we?
19:22It's beautiful.
19:22I love the colors.
19:23I love the way it's popping.
19:24The chicken itself, there's some crispiness.
19:27It makes me excited to dig right in.
19:30Shall we?
19:30Yes.
19:31So, you use the thigh, right?
19:34How long did you cook these for?
19:35For about 12 minutes.
19:40So, you can see it's a little bit bloody there.
19:43Now, that is a shame.
19:46Harold, I'm just so upset for you, the fact that the chicken is still bloody in the middle.
19:51I mean, there's no going back from this, sadly.
19:54And, unfortunately, with the raw chicken, we can't go around that.
19:57It's too bad.
19:58Thank you so much.
20:00Thank you so much.
20:01Please.
20:02My name is Janelle.
20:04I am representing MyHeritage from Jamaica.
20:08I prepare panseer sea bass served with Jamaica spice broth and a caramelized butternut squash.
20:14We have a traditional dish called fish tea, and this dish starts any celebratory event.
20:21All right.
20:21I like it.
20:22Sounds good to me.
20:22Shall we?
20:24Please enjoy.
20:26It looks very colorful.
20:28Beautiful.
20:29Visually, I think it looks a lot like a modern-style restaurant dish.
20:35Thank you, John.
20:36All right, let's try it.
20:37All right.
20:44Fish is just slightly undercooked there.
20:47Damn.
20:52First of all, the intentions were there.
20:54Let's get it absolutely clear.
20:55But the problem I've got is that the stock is so salty, and the fish is slightly in the cook.
21:01Shame.
21:02It's a no from me.
21:03I'm sorry.
21:06It was such a pleasure.
21:10You did amazing.
21:13I didn't get the apron today, so I'm definitely disappointed.
21:17But when you put yourself on the plate and you're proud of yourself, you know that you've done your best.
21:24Let me hug y'all.
21:26Perfect.
21:36A little bit of salt for luck.
21:38My name is Brittany.
21:39I'm from Los Angeles, California, and I'm repping Barbados.
21:43Hey!
21:46All right.
21:46Crank the speed.
21:49My name is Jake.
21:50I'm from the great state of Michigan, and I'm here today to celebrate my Mexican heritage.
21:53These wonderful people are my ma and my pot.
21:55They've raised me.
21:56They've been everything for me.
21:58Let's go!
22:04All right.
22:05Energy.
22:07Hello.
22:08Hi.
22:09How are you guys?
22:10Great.
22:11Fantastic.
22:11What's your name?
22:12I'm Brittany.
22:13Hi, Brittany.
22:13Hi, guys.
22:14What are you making?
22:15I'm making salted codfish cakes with a scotch bonnet aioli and a apple fennel slaw.
22:20Yum.
22:20Where does that come from?
22:22Barbados.
22:23Barbados.
22:24Yes.
22:24Is it going to have some spice?
22:25Absolutely.
22:26So I hope you guys don't mind too much.
22:29Can you guys handle it?
22:30Like super spicy?
22:31No, no, no, no, no.
22:31Okay.
22:32Where are you from?
22:33I'm from Los Angeles.
22:34And when you have a job, what do you do?
22:35I am actually a professional wrestler.
22:38My wrestling name is Brittany Bay, and my persona is the beach girl.
22:43She's fearless, and she's feisty.
22:45I'm actually very strong for my stature.
22:48Can you show us some, let me, show him a move.
22:51What kind of move?
22:51I'll show you.
22:52Okay.
22:54Okay, ready?
22:54Ready?
22:54Let's go.
22:55Like this?
22:56Yeah.
22:56And then I'm going to push you away.
22:57Okay.
22:58I'm going to pull you in.
22:59Yeah?
23:00And I'm going to give you a hair off.
23:02You better show the kids.
23:03Oh my God.
23:07And then I break loose.
23:08I'll give you the suplex.
23:15Look at that act.
23:16Look at that.
23:17Joe!
23:19Oh, she's an actor.
23:20That's her job.
23:22Next time, I'll put you in a suplex.
23:23I mean, next time.
23:25I'm like the Bruno.
23:26I got my money on her, Joe.
23:27I'm the Bruno Sammartino.
23:28I got my money on her.
23:29She looks like she'll take you.
23:36Hi.
23:37Hi.
23:37I've been waiting for this.
23:38How you doing?
23:39I am Joe.
23:40Hello, Joe.
23:40So you're baking desserts.
23:42Hi.
23:42I am baking a dessert, man.
23:44I am making a cake inspired by mole negro.
23:47It is a recombination of the ingredients.
23:49You have chiles.
23:51You have black sesame creme anglaise here, a chocolate sponge, and a chocolate chili ganache.
23:55Wow.
23:56You got some flavors working here.
23:58Flavor is a really big part of my Mexican heritage, and especially being adopted, not growing up around the culture,
24:04those flavors myself.
24:05So wait, did you spend time, like, in Mexico growing up, cooking?
24:08How did you learn how to do all this?
24:09Never, never. I connected to my own cultural roots through food. You know, being someone that doesn't travel much, food
24:16has been a way for me to travel without leaving home.
24:19And when you can cook the food yourself, it's a whole lot cheaper.
24:22That's awesome.
24:23What do you do in life?
24:24I'm a pharmacy technician.
24:26Oh, so you're a technician. Okay.
24:27This feels very technical, yeah.
24:29Yeah, I really love science. I've always loved science growing up. So for me, the kitchen is the lab that
24:34I love the most.
24:35This is like a mad science experiment.
24:37I agree.
24:37I hope we're not the experiment.
24:39We are.
24:40You guys are my lab rats, but I keep my lab rats very well fed.
24:44I don't know if I want to be a rat.
24:46You don't give me a rat.
24:46Good luck. We'll see you.
24:48Thank you so much.
24:49Go, Brittany.
24:51Okay, we are rocking.
24:54No minute, Brittany.
24:56Oh, let's do it.
24:59I'm just like the best.
25:00Oh, my gosh.
25:03She's shaking.
25:13I want this apron so bad.
25:16I want to show people that I'm more than just a wrestler.
25:20If I don't get an apron today, Joe, round two, and it's on.
25:25Hi.
25:26Welcome.
25:28All right.
25:29I'm Brittany, and I'm representing Barbados.
25:32I made salted crawfish cakes with a scotch bonnet garlic aioli and a apple fennel slaw.
25:38Let's try it.
25:39Oh, I think it's beautiful.
25:40I like that there is some crispiness action going on.
25:44And I think it was even smart how you plated it to kind of make it more elevated.
25:48Let's hope they taste brilliantly.
25:49Shall we?
25:49Yes.
25:50Let's dig in.
25:55Oh.
25:57Whew.
26:00Hmm.
26:01Wait.
26:01No.
26:02Oh, really?
26:03It's spicy.
26:05I don't mind hot, but...
26:07I know, but...
26:08Hmm.
26:10That's like a launch off the ropes.
26:12Yeah, yeah.
26:13It's full, bodies.
26:16Just a little kick.
26:18Whoa, Nellie.
26:19That hot.
26:20Wow.
26:21That's like a smack in the face.
26:22Good morning.
26:23Open fists or close.
26:25Hello.
26:27I think I'm going to start crying.
26:29Wow.
26:30That's woken him up.
26:33Listen, it's a simple execution.
26:35I get where you're going with this.
26:37I prefer them to be a touch lighter in the center, less dense, so I can identify the fish more.
26:42But the flavor is definitely there, and I want to see more.
26:45For me, it's a yes.
26:48Joe.
26:51Look, the sauce definitely has an opinion.
26:54I think it's a little spicy for me, but I have to grow up.
26:57And the cooling little apple fennel salad is acidulous and perfect.
27:02So I really enjoyed it.
27:03So for me, it's a yes as well.
27:04Yay!
27:05That's two yeses.
27:07Tiff.
27:11I know where you're coming from when I'm eating this, and I think that's important.
27:14Love salt cod.
27:16Love that you put it full on display.
27:18And I love that you did not hold back the heat.
27:22It's a yes.
27:25Come on now.
27:27Congratulations.
27:28I want you to have this, and everyone here.
27:33Thank you so much.
27:35Absolutely.
27:35Congratulations.
27:36Thank you guys so much.
27:38Well done.
27:41Let's go, Jake!
27:44All right, perfect.
27:45Creating a dessert in 45 minutes requires precision and timing.
27:50The sponge is a little flat right now.
27:51You got this.
27:52It's a complicated dish.
27:54There's like five or six different components to it.
27:56It's good.
27:57How much time?
27:58One minute.
27:58One minute.
27:59Perfect.
28:00If I mess even one thing up, I might be going home without a white apron.
28:04Oh, s***.
28:06Oh, my God.
28:07Oh, my God.
28:08Oh, this is a nightmare.
28:14Oh, boy.
28:16Oh, my God.
28:17Oh, my God.
28:18Oh, man.
28:19The ganache is just a little bit warm, and it's starting to slide.
28:22And those strawberries, they're losing that perfect shape I intended for them.
28:26Oh, this is a nightmare.
28:29One, four, three, two, one.
28:36My presentation isn't exactly where I want it to be, and I am just nervous about that.
28:41This apron, it is an opportunity to launch myself into the culinary field and to do what I truly love.
28:47Welcome in.
28:51My name is Jake.
28:52I'm from the great state of Michigan, and I am here today to represent my Mexican heritage.
28:57Tonight, I made a mole-inspired cake.
28:59It's got a chocolate sponge, a chocolate chili ganache, and a black sesame creme anglaise.
29:03You sound like you know what you're really doing.
29:05You're how old now?
29:06I'm 24.
29:0724.
29:07Your Mexican heritage is from mom's side, dad's side.
29:11Where's it from?
29:12So I'm adopted.
29:13I found out when I was about five or six years old in a fast food drive-thru, and I
29:18randomly asked my mom if she gave birth to me.
29:20And the crazy thing is, the answer was no.
29:23Wow.
29:24They told me right then and there, my biological father is actually from Mexico.
29:29I've never really met him before, but that Mexican heritage is so important to me.
29:34That's incredible.
29:35Yeah, it is.
29:35Shall we go and take a look?
29:37Yes.
29:38Man.
29:38Right.
29:39I think it looks maybe not as refined as we would want it, right?
29:43You know, the strawberries and chocolate, it's kind of sliding.
29:46Listen, I'll be honest, it sounds better than it looks, because it just looks a little bit sort of amateurish.
29:51Sure.
29:52But it's all going to be in that flavor in the center.
29:55Shall we?
29:56Yes.
30:06Is that what you wanted inside?
30:07Maybe a little bit thick in the middle, but I am happy with the layering.
30:20Young man, the cake itself is delicious.
30:24Texture-wise, it's sublime.
30:26And the black sesame seed creme anglaise is just clever, smart, and just, yeah, the innovation behind this thing is
30:31unique.
30:32It's maverick.
30:33It's like you.
30:34You're pushing the boundaries.
30:35I'd really love to.
30:36But I would love a little salt on that chocolate, just a little bit more.
30:41But, I mean, this is really, really delicious.
30:44Thank you so much.
30:45Yeah.
30:46I think that you have put both head and heart in this plate.
30:49And your adoptive parents are your heart.
30:52And your head is the DNA of who you are.
30:56And that's a rare and amazing thing.
30:58Thank you so much.
31:00You're a smart guy.
31:01You need three yeses to get the apron.
31:03So, yes.
31:07Congratulations.
31:08Three yeses at the same time.
31:09Yes!
31:10That's never happened before.
31:11Oh, my God.
31:13Congratulations.
31:15Well done.
31:16Thank you guys so much.
31:17Well done, well done.
31:20Yeah!
31:23Yeah!
31:26Yeah!
31:27Come on, let's go!
31:30Let's go!
31:30I put myself on a plate, and that plate won me a MasterChef apron.
31:36Thank you so much for supporting me.
31:38I feel like I am on the right path to achieve my dreams.
31:45This right here is what we need for Americans.
31:47I'm telling you.
31:47This.
31:48He blinded us with science.
31:50Man, honestly, it's delicious.
31:53That's the fourth apron.
31:55One last apron left.
32:08All right.
32:11I'm Maria.
32:11I'm from Miami, and I'm representing Brazil.
32:17You got it, baby.
32:20Welcome.
32:20My name is Andrea.
32:21I'm Yupik, Alaska native, representing Alaska.
32:23Yeah!
32:25Game time.
32:26Game time, Annie.
32:28Woo!
32:32I was born in Bahia, Brazil, in a very small town.
32:35We had no running water or electricity, and we were below the poverty line.
32:40So I moved to the big city to send money back to my parents.
32:44Woo!
32:46You got this.
32:48After moving to the huge city, to Sao Paulo, I met my husband.
32:51Six months later, I moved to the U.S. when I was 19 years old.
32:56But then I realized I missed the flavors of Brazil.
32:59So that motivated me to learn how to cook.
33:03I'm making moqueca de camarĂŁo, a seafood stew.
33:07I'm bringing my roots to MasterChef, and I'm going to show Brazil flavors, what Brazil has to offer.
33:12I feel like there's not a lot of indigenous chefs, but we are here, and I'm so excited to show
33:17our cooking.
33:17I'm making salmon with crushed blueberries and a carrot puree.
33:21This is literally Alaska on a plate.
33:23Salmon has sustained indigenous communities for hundreds of years.
33:26When I think about spending time with my grandma in rural Alaska, we would hunt and fish and pick berries.
33:32We're just really connected to the land.
33:34I want the judges to feel who I am, my story, and understand the kind of food my community eats.
33:40Yes, girl.
33:41Ay-yi-yi-yi-yi, guys.
33:43Let's go, mommy.
33:46Check the salmon, baby.
33:47Oh, yeah.
33:51Salt, salt.
33:53Where are we? Where are we?
33:541.30.
33:56Okay.
33:56Gosh, a minute and a half is going by really good fast.
33:59You got this.
34:02Which way? Which way?
34:03This way speaking to me.
34:049, 10, 7, 6, 5, 4, 3, 2, 1.
34:23Hello.
34:25My name is Maria.
34:26I live in Miami, but I'm originally from Bahia, Brazil.
34:29I made moqueca de camarelo with shrimp, coconut milk.
34:35I'm Andrea, Yupik, Alaska native, and I'm repping Alaska.
34:39I prepared salmon with crushed blueberry, carrot puree with a micro green salad.
34:44I grew up partially in the city, but also in rural Alaska, and so in the summers, we would go
34:49to fish camp.
34:50I'm from New York. I went to baseball camp. What's fish camp?
34:53We have, like, a camp set up with a smokehouse, and then there's just, like, a wood block table.
34:58So, like, an artisanal processing facility.
35:00Yeah, essentially.
35:01Love that.
35:01Yeah.
35:02Shall we?
35:02Yeah.
35:02Let's do it.
35:03Let's go.
35:04Joe, visually, what do you think?
35:05Everything about it seems balanced and elegant. It looks beautiful.
35:09Wow. Thank you.
35:11Okay, Joe.
35:13It looks stunning.
35:14The shrimp, the sauce, the rice, I mean, all the elements that you would expect for a moqueca is here,
35:20and then it also just looks elevated.
35:22I appreciate that, Chef Tiffany.
35:24Let's go.
35:26So, you said the shrimp separately?
35:28Mm-hmm. Absolutely.
35:30Is that what you wanted inside?
35:31Exactly. This is exactly how I wanted inside.
35:34How did you cook the salmon?
35:35So, I pan-fried the salmon, skin down, of course, and, yeah, hopefully medium.
35:41Let's see.
35:45Ooh.
35:46Oh, my God.
35:50How did you cook the salmon?
35:52So, I pan-fried the salmon, skin down, of course, hopefully medium.
35:56Let's see.
36:00Ooh.
36:01Oh, my God.
36:03A little pink in the middle, which is nice.
36:05Okay.
36:07And how did you cook the rice?
36:08I toasted the rice with garlic.
36:14Shrimp are cooked beautifully.
36:15Bokette sauce is just, yeah, exceptional.
36:17Wow.
36:20So, salmon is nice and crisp on top.
36:21Let's get that absolutely clear.
36:22Yeah, and we enjoy salmon that is pink, but the dish just gives off so much sweetness, which is a
36:29shame.
36:30Yeah.
36:30You know, the berries, they have that tartness, but they don't have enough acid.
36:35They don't have enough flavor.
36:37It kind of just falls flat.
36:39So, when I get a little bit of that salmon, it actually kind of brings it down a little bit.
36:43Okay.
36:44Unfortunately for me, I think it's a no.
36:48Yeah, it would be a no for me as well.
36:49I'm sorry.
37:00Thank you, Jackie.
37:02This right here is delicious.
37:04The shrimp is properly cooked.
37:05The spice level is just right there, and it is an explosion of flavor.
37:12So, it is a major yes for me.
37:15Oh, my God.
37:17Thank you, Chef.
37:18I really enjoyed the dish.
37:19It's a yes.
37:20Oh, my God.
37:22That's two.
37:22I still have one more.
37:25What do you think, Gordon?
37:27It's the first time in a long time that I would say I can't change anything here.
37:32You respected the heritage.
37:34It is a yes from me.
37:35Resounding yes.
37:36Oh, my God.
37:37Oh, my God.
37:40No.
37:41No, no, no, no, no.
37:42Congratulations.
37:43I had to finish myself.
37:44Oh, my God.
37:47I'm sorry.
37:49I'm sorry.
37:49Great job.
37:49Put on the apron.
37:50Come on.
37:51Oh, my gosh.
37:51I can't believe it.
37:52Well done.
38:04I just won a apron from MasterChef.
38:09I'm so proud of you, Mommy.
38:10I love you, sir.
38:11I love you.
38:11You deserve it.
38:13I'm feeling so excited.
38:15This is a dream come true.
38:17Let's go, Brazil.
38:21That was amazing.
38:23That's it.
38:24Top 20 in the bag.
38:25The competition is on.
38:27And America's Next MasterChef is somewhere out there.
38:30Incredible.
38:32Amazing.
38:33Indeed.
38:33Love it.
38:35Love it.
38:37Next time on MasterChef Global Gauntlet.
38:40Welcome to the Top 20.
38:42The four territories, the Americas, Europe, Asia Pacific, and Africa go head-to-head for
38:49the first time.
38:50Let's go.
38:51Come on.
38:51Asia Pacific.
38:53Yeah, baby.
38:53If you cook the best stadium food, you'll also save the rest of your territory from elimination.
39:00All right, America's, we're getting there.
39:02Just over five minutes to go.
39:03Are you running behind?
39:03I'm pretty confident that me and my team are going to get that pin.
39:05How's Team Europe doing?
39:06Oh, .
39:07But one mistake could cost the whole team.
39:09Oh, my God.
39:10This is a disaster.
39:11How are we doing, Team Africa?
39:13Help me.
39:13Do you want these to be burnt like this?
39:15There are times where you just have to start over.
39:18Is this a Band-Aid?
39:21Oh.
39:26The Floor, all new, starts now.
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