- 21 hours ago
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00:00Previously on MasterChef.
00:02Welcome, everyone, to MasterChef Global Gauntlet.
00:05So far, 15 cooks from Europe.
00:08Complimenti. Bravissimo.
00:09Grazie mille.
00:10A resounding yes.
00:11Thank you so much.
00:12Asia-Pacific, it's bloody good.
00:15It's a yes.
00:16Oh, my God.
00:17And Africa.
00:18It's good.
00:19Thank you, Chef.
00:20This is an apron right away.
00:22I've earned their MasterChef aprons.
00:24I just got an apron.
00:26So proud of you.
00:28Do you think we've already tasted the food
00:29of America's next MasterChef?
00:30Oh!
00:35We'll find out.
00:36One territory left.
00:38Tonight, the Americas!
00:40Come on!
00:40It's the final night of auditions.
00:42Representing Alaska.
00:44I'm representing the Cajun culture, baby.
00:46But with only five aprons up for grabs.
00:48Getting an apron would mean the world to me.
00:51It looks like a modern restaurant dish.
00:54Wow, thank you.
00:55It's going to be a battle.
00:56Let's go!
00:57They are scrappy, Brazilian cooks.
00:59I want to show people that I'm more than just a wrestler.
01:04You need three S's.
01:05Jeff, what do you say?
01:06I'm really struggling here.
01:13Dude, how awesome is this, man?
01:15This is so exciting.
01:16I know.
01:17Such an incredible energy to this place right now.
01:20I've been seeing this on TV for years, and to actually be here is incredible.
01:23Coby.
01:24Andrea!
01:24How are you doing, Andrea?
01:25Where are you from?
01:26I'm from Alaska.
01:27I'm here in Alaska.
01:28Get out of here.
01:28Yeah, I'm from Louisiana.
01:30Oh, my God!
01:31Love you.
01:32I'm going to show MasterChef what Brazil has to offer.
01:37I want to get that apron today.
01:39No question asked.
01:47Here we go.
01:52All right, yes.
01:54Wow.
01:55Yeah!
01:58Hello, everybody.
01:59Welcome back to MasterChef Global Gauntlet.
02:02Come on!
02:05So far, across these qualifiers, we have seen home cooks representing three territories,
02:10Asia-Pacific, Europe, and Africa, and seeing everybody's passion for their culture.
02:17Come to light on that plate is truly remarkable, let me tell you.
02:20So far, we've given out 15 aprons already.
02:29Now, the territory that we'll be cooking tonight, it's got a little bit of everything.
02:33Tradition, innovation, but more than anything, it's got scrappy, talented, resilient cooks
02:39who aren't afraid to challenge their culinary status quo.
02:44Tonight's territory is...
02:46The Americas!
02:48Come on!
02:54Yeah!
02:55Yeah!
02:59You guys are the melting pot, and the stove, and the oven!
03:05The mixing and mingling of the cultures and flavor is what the Americas is all about.
03:11As always, you'll need three yeses tonight to earn yourself one of those coveted white aprons.
03:19It must be unanimous.
03:22So, give us your absolute best.
03:23Got it?
03:24Yes!
03:25Good!
03:25We'll see you when it's time to taste.
03:27The very best of luck to you all.
03:28Let's go!
03:29Let's go!
03:29Good luck!
03:31Good luck!
03:33Yes!
03:34Let's go!
03:37Let's go!
03:59Let's go!
04:03Let's go!
04:05Let's go!
04:06Let's go!
04:17Let's go!
04:19Let's go!
04:21Let's go!
04:23Let's go!
04:24Let's go!
04:24Let's go!
04:38Let's go!
04:39What are you, baby?
04:40Come on!
04:42You got it!
04:42You got it!
04:43You got it!
04:43My name's Camillo.
04:44I'm from Bastrop, Texas.
04:46My parents come from a Mexican descent, and I'm representing San Antonio Tex-Mex cuisine.
04:52You got it.
04:53Keep it going.
04:55My name is Takaya.
04:56I'm from Jamaica, New York, and I'm representing Jamaica.
05:01Time is going, time is going, Takaya.
05:06Smells good.
05:09How are you?
05:11How are you, Captain?
05:12First name?
05:12Good to meet you.
05:13Colby.
05:13Colby, good to see you.
05:14Yes, sir.
05:14A lot going on here.
05:15Tell me about the dish.
05:15What are you doing?
05:16Today, I make an alligator sauce pecan.
05:18I love that.
05:19How are you going to elevate this alligator?
05:21Where are we going with this?
05:22So alligator is a bland meat.
05:24It's not flavorful like a steak.
05:26So in the sauce, I'm going to incorporate some Cajun sausage
05:29and also some shrimp to kind of add that flavor
05:32and get some depth of that thing.
05:33And what's the day job outside of cooking?
05:35I've been a firefighter for 28 years.
05:37That is amazing.
05:39You guys take that cooking serious in there, yeah?
05:41It's a big deal.
05:42Now, listen, elevate this dish.
05:44You got it, yes, sir.
05:46And the very best of luck.
05:47Excellent.
05:50Good evening.
05:51Good evening.
05:52How are you, sir?
05:53I'm doing great.
05:54How about yourself?
05:54All good indeed.
05:55First name?
05:56Camilo.
05:56Camilo.
05:57Camilo, yes, sir.
05:57And this lovely lady is?
05:58Mia.
05:59Mia, nice to see you.
06:00This is obviously one of your daughters, right?
06:02It is.
06:03Tell me about the dish.
06:04Well, I'm doing a grilled anchiote rubbed quail with a roasted corn salsa.
06:08Amazing.
06:09And then in terms of your family, originated from where?
06:12Mexico.
06:13Peaceful.
06:13And that's my heritage.
06:14That's where we are.
06:14So that's just kind of what I'm trying to represent on the plate.
06:16I love that.
06:17Why now?
06:18One of the most competitive seasons ever has.
06:19This person right here.
06:20Right.
06:21She dared me.
06:22Stop it.
06:23Says all down to you, young lady.
06:25I love that.
06:25Well done.
06:26And here we are.
06:27As a parent.
06:28Yes.
06:28It would mean the world to show them.
06:30Yes.
06:30That if you go after something in accomplishment, it's great.
06:33I want to prove to them that I can do it.
06:35I love that.
06:35Listen, I'll be honest.
06:36Quail, one of the trickiest birds to get right.
06:38Yes.
06:39Unforgiving.
06:39Very lean.
06:40Overcooked in seconds.
06:41You are correct.
06:42Do that quail justice.
06:43Yes.
06:44Do yourself justice.
06:45Let's go.
06:46Let's go.
06:46Man.
06:49Let's go, baby.
06:51Let's go.
06:53Good job.
06:54Good job.
06:55Keep it up.
06:55Keep it up.
06:56Keep it up.
06:56Good evening.
06:57Hi.
06:57Good day, chef.
06:58What's your name?
06:59Yes.
06:59My name is Takaya.
07:00Takaya.
07:01It's a lovely name.
07:01This is mom.
07:02Hi.
07:02Yes.
07:02This is my mom and my dad.
07:04Nice to meet you.
07:05Captain, how are you?
07:06Takaya, this smells delicious, by the way.
07:08Give us an insight to the dish.
07:10So I'm making a pineapple glazed jerk chicken, and I'm doing a sweet potato puree.
07:14Outside of cooking, the day job, what is it?
07:16What do you do?
07:16I am currently in grad school, getting my master's in marketing.
07:20That is amazing.
07:22Definitely.
07:22Food is in my blood, and I'm here to win, and I'm here to find my culinary voice.
07:29I love that.
07:30Well, listen, the very best of luck.
07:31Get those chicken cooked perfectly.
07:34Good luck.
07:35Good luck.
07:40There we go.
07:48Looking good.
07:49Looking good.
07:51Start depleting.
07:52Yeah!
07:54He is with it, Takaya!
07:56All right.
07:59Let's go, Takaya.
07:59Let's go.
08:00There you go.
08:02Yes, sir.
08:03Six, five, four, three, two, one.
08:08Good.
08:09They're good.
08:10They're good.
08:10They're good.
08:11They're good.
08:14Oh, my gosh.
08:15I forgot my sauce.
08:18I forgot to put the pineapple sauce on my chicken, and I am so worried that it's going to cost
08:23me my apron.
08:24I just can't go home from missing my pineapple glaze.
08:27I just can't.
08:29Oh, God.
08:31Oh, God.
08:43I forgot to put the pineapple sauce on my chicken, and I'm, like, really disappointed that that
08:48happened because I want this apron so bad.
08:51I put my degree on the line, and I just really hope this doesn't send me home.
08:57My name is Takaya, and I'm from Jamaica, New York.
08:59I prepared for you a pineapple glazed jerk chicken with a sweet potato puree, and I'm
09:04representing Jamaica.
09:06Where did you get your love of cooking?
09:08From who?
09:09So, my love of cooking came from my grandmother, and she passed away.
09:13Being around my grandmother, she, like, really...
09:19I'm sorry.
09:20Take your time.
09:22I'm so sorry.
09:24I just...
09:26My grandmother taught me how to make sweet potato pudding, cassava.
09:30She made a lot of aki and sawfish on Sundays.
09:33She lived in Jamaica.
09:34She was actually a pastry chef at the Moon Palace Hotel before she came here, so...
09:42I just got it from her.
09:46She sounds amazing, right?
09:48Yeah.
09:49Shall we?
09:50Let's try it.
09:51Okay.
09:51Let's look at the visuals first.
09:54What are you thinking, Gordon?
09:55It visually looks nice.
09:56I'm so glad you kept it on the bone.
09:58I love the thigh, the drum.
09:59It's got a great color, Sia, and that puree looks finessed.
10:03It looks good.
10:05It's so fragrant right now, and I think when you're thinking of jerk, you should smell the aroma, and it's
10:13beautiful.
10:14Shall we?
10:21What heat did you use?
10:22Scotch bonnet pepper.
10:23Scotch bonnet pepper.
10:28Let's start with the chicken first.
10:29Chicken's cooked beautifully.
10:32Chicken's cooked beautifully.
10:32It's glistening.
10:33It's moist.
10:33That heat, the fragrance from that jerk seasoning is beautifully done.
10:37But I'm looking for a bit of a respite, something sweet, whether it's a glaze or whatever, but I've got
10:43to counteract the heat.
10:45It's very hot.
10:46I know you said there is a pineapple glaze, but I don't actually taste it.
10:51I didn't get the chance to glaze it on the chicken.
10:57When I taste the jerk on the chicken, I like the flavor of, like, a little bit of sweet and
11:03some heat, but I feel like that wouldn't have been as crispy for the skin.
11:08And so, in a way, I'm actually kind of happy you didn't put it because it is crispy, and you
11:14get a piece of, like, that juicy chicken, and with that puree, it is a very good bite.
11:20Yeah, thank you.
11:21Yeah, and this jerk seasoning is really interesting because, like, it almost tastes like every component of it, like, individually.
11:27And I really, really liked it.
11:29Excellent job with this dish.
11:31For me, it's a yes.
11:33Okay.
11:34That's one yes.
11:36Two more, and the apron is yours.
11:38The flavors come together, and I feel Jamaica on the plate, so it's a yes for me.
11:45Two yeses.
11:46And a sub to Gordon.
11:48Takaya, this is a tough one.
11:49It is a fierce season.
11:52Can you stand the heat of the competition?
11:54I can.
11:54And you're prepared to put your master's degree on hold to come on MasterChef this season?
12:00Yes, I'm ready.
12:02Listen, young lady, I know talent and heart when I see it.
12:07It's a yes from me.
12:09Congratulations.
12:10Wow.
12:11Wow.
12:12Pump and get your apron.
12:15You did it.
12:18This means a lot to me.
12:21You take your grandma's proud.
12:22Congratulations.
12:23Thank you so much.
12:26Oh, my God.
12:37Jamaica won an apron.
12:39Yeah, because guess what?
12:40She has the Jamaican spice in her and the American dream.
12:47Puree is incredible.
12:49Yeah.
12:49Right?
12:50Yeah, yeah.
12:50It's like silk.
12:51She'll be a player.
12:52Mark my words.
12:52I think she's got more in the tank.
12:54Yeah.
12:55That's one apron down.
12:56Only four more to go.
13:00Fix them to have to start plating.
13:02You got this.
13:04You got it.
13:05You got it.
13:08Oh, that was good.
13:12Pretty, pretty, pretty.
13:13Come on, Colby.
13:15Ten seconds.
13:17He's a good egg.
13:18Get all the quilt.
13:19There you go.
13:22Five, four, three, two, one.
13:35There's a lot of pressure on me to get this apron because I'm not just representing me or my family,
13:40but I'm also here representing Louisiana and Cajun culture and Cajun food.
13:44And if I don't get this apron, I can't even go to the backyard barbecue and cook anymore.
13:48How are you doing?
13:49Welcome.
13:50How are we?
13:51Good to see you, bud.
13:54My name is Colby.
13:56I'm from Lafayette, Louisiana, and I'm representing the Cajun culture.
14:00Today, I made alligator sauce piquant with smothered cabbage.
14:05Wow.
14:06You know, Cajuns were exiled from Nova Scotia in 1755, dropped off in the swamps, and they had alligators and
14:13snakes.
14:14So resilient people that we are, we made work with what we got.
14:18And I mean, whoever thought alligator would have been a delicacy, but it is a delicacy in Louisiana.
14:22I love that.
14:23Shall we?
14:23Absolutely.
14:24Let's have a look.
14:26Joe, what do you think?
14:27It looks like it's going to be full flavor.
14:29The rice looks really good.
14:31It's actually presented in a very elegant way.
14:34Looks great.
14:35Let's dig in, shall we?
14:45Um, I respect you for attempting the alligator.
14:49It's a tough one to get right.
14:50However, alligator is a tad bland.
14:54It just needs more sauce, more gravy to sort of really allow that alligator to shine.
15:00Um, you stuck to your roots, which I, I, I respect immensely.
15:05But, um, sadly, uh, it's not blown us away for an apron.
15:09Um, it's a no.
15:11Hey, thank y'all for letting me cook for y'all.
15:12Appreciate it.
15:14My name is Camilo, and I come from a Mexican background, so I prepared a grilled anchiote
15:20rubbed quail over a roasted corn salsa with a little bit of, uh, avocado smash underneath.
15:25All right, let's give it a try.
15:27Yes, soccer world cup is imminent.
15:29Absolutely.
15:29Would you be supporting Mexico or America?
15:32Come on, be honest now.
15:33Be honest.
15:33Yes.
15:34USA first, Mexico second.
15:36Wow.
15:36I bet you go south of the border, you change your tune on that.
15:39Maybe, maybe.
15:40Uh, Tiffany, what do you think?
15:41Oh, I love the caramelization that you have on the quail.
15:44I love the textures on the plate with the corn.
15:46It looks good.
15:48Thank you, chef.
15:48However, there's a lot riding on this.
15:50That's a tough bird to get right.
15:52Yes, it is.
15:5230 seconds over, it's dry, tasteless.
15:54Under, then there's no chance.
15:56I just hope it's cooked perfectly.
15:59Shall we?
15:59Yes.
16:00Yeah.
16:02Wow.
16:04I'm a little nervous.
16:15Camillo, there's a lot riding on this.
16:17That's a tough bird to get right.
16:19Yes, it is.
16:19I just hope it's cooked perfectly.
16:23Wow.
16:25I'm a little nervous.
16:29Yeah, pink, bright, beautiful.
16:32And what's the heat in the salsa?
16:34Serrano pepper.
16:42Right, let's talk about the, uh, the hero, the quail.
16:45The quail's cooked beautifully.
16:46Thank you, chef.
16:46That caramelization on the skin, it's not dry, it's moist.
16:49And that's a bold move, that, when you smash cock that and then debone it as well.
16:53I think the, the avocado.
16:55I know you say serrano's in there, but I don't taste any.
16:57And when I think of, like, Mexican cuisine, I, I, I know there's so much flavor there, just
17:03like the flavor that's in your quail here.
17:05Okay.
17:06Yes, chef.
17:07I like the quail.
17:08I think it's cooked properly.
17:09I love the crust and the glaze.
17:11So, the plate's very good.
17:12It's great.
17:13It's a yes.
17:13I love it.
17:14Thank you, Joe.
17:15So, that's one yes.
17:16And as you know, you need two more to get the apron.
17:19Gordon.
17:20I think you've mastered one of the most difficult proteins.
17:23I commend you for that.
17:24And so, I am an absolute resounding yes.
17:27Thank you, chef.
17:29Jeff, what do you say?
17:30I mean, I'm just wondering if smashed avocados in a corn salsa is enough to represent Mexico.
17:41I'm really struggling here.
17:57You made me do this.
18:00Now, look, baby!
18:07The dare was absolutely worth it.
18:08I'm so excited.
18:10I love it.
18:13And now, what's the next dare?
18:15You have to win MasterChef now.
18:16Let's go do it!
18:17Let's go, baby!
18:20Woo!
18:22That quail was exceptional.
18:24I mean, it's good.
18:25Yeah.
18:26That's two aprons down, three to go.
18:37Vamos, vamos, vamos, Venezuela!
18:39I'm Harold.
18:40I'm from Austin, Texas, and I was born and raised in Calacas, Venezuela.
18:43Woo!
18:44Guys, thank you.
18:46I'm Janelle.
18:47I'm from Savannah, Georgia, and I'm representing My Heritage from Jamaica!
18:57Perfect, baby.
18:58Good job.
18:58Thank you, my darling.
19:00I grew up in Jamaica, where I lived for 11 years, and food is just a big part of my
19:05culture.
19:06I grew up around us plucking chickens to sell and to cook, and that's all I knew.
19:11I came to the United States, but my cooking is highly influenced from Jamaica.
19:15This dish is me.
19:16This is boldly testing the Jamaican tradition, and I'm here to win!
19:25Come on, baby.
19:26You got this.
19:27Today I'm making my own take on Venezuela's arroz con pollo.
19:30This dish brings back many memories and represents the roots that I'm trying to make proud today
19:34from Venezuela.
19:36I started cooking after I left my country nine years ago.
19:39Being away from home, I was missing the things that I grew up eating, so cooking is a way
19:45of remembering that.
19:47Yeah!
19:48Go, let's go!
19:50You got this, baby.
19:51Smelling good, mommy.
19:53Thank you, my love.
19:55Venezuela!
19:56You got this, baby.
19:59Jamaica on the plate, baby.
20:02Five, four, three, two, one.
20:09Let's go, Jodell.
20:15Welcome, welcome.
20:16What's your name, and what did you prepare for us?
20:18I'm Harold.
20:19I live in Austin, Texas, originally from Caracas, Venezuela.
20:22I prepare for you my take on Venezuela's arroz con pollo.
20:25What makes the Venezuelan version different?
20:28The base of it.
20:29So I'm using the Venezuela sofrito, so it has onions, scallions, peppers, and garlic.
20:34Well, it looks really interesting.
20:36Shall we try it?
20:36Shall we?
20:40It's beautiful.
20:40I love the colors.
20:41I love the way it's popping.
20:42The chicken itself, there's some crispiness.
20:45It makes me excited to dig right in.
20:48Shall we?
20:49Yes.
20:49So you use the thigh.
20:52Yes.
20:52How long did you cook these for?
20:53For about 12 minutes.
20:59So you can see it's a little bit bloody there.
21:02Now, that is a shame.
21:05Harold, I'm just so upset for you, the fact that the chicken is still bloody in the middle.
21:11I mean, there's no going back from this, sadly.
21:14And unfortunately, with the raw chicken, we can't go around that.
21:17It's too bad.
21:18Thank you so much.
21:19Thank you so much.
21:22My name is Janelle.
21:25I am representing MyHeritage from Jamaica.
21:28I prepare panseer sea bass served with Jamaica spice broth and a caramelized butternut squash.
21:35We have a traditional dish called fish tea, and this dish starts any celebratory event.
21:41All right, I like it.
21:43Sounds good to me.
21:44Shall we?
21:45Please enjoy.
21:47It looks very colorful.
21:49Beautiful.
21:50Visually, I think it looks a lot like a modern-style restaurant dish.
21:56Thank you, Joe.
21:58All right, let's try.
21:58All right.
22:06Fish is just slightly undercooked there.
22:10Damn.
22:15First of all, the intentions were there.
22:17Let's get it absolutely clear.
22:18But the problem I've got is that the stock is so salty, and the fish is slightly undercooked.
22:24Shame.
22:25It's a no from me.
22:26I'm sorry.
22:28No, thank you.
22:29It was such a pleasure.
22:33You did amazing.
22:37I didn't get the apron today, so I'm definitely disappointed, but when you put yourself on the
22:42plate and you're proud of yourself, you know that you've done your best.
22:48Let me hug y'all.
23:00A little bit of salt for luck.
23:02My name is Brittany.
23:04I'm from Los Angeles, California, and I'm repping Barbados.
23:11All right, crank the speed.
23:14My name is Jake.
23:15I'm from the great state of Michigan, and I'm here today to celebrate my Mexican heritage.
23:19These wonderful people are my ma and my pot.
23:21They've raised me.
23:22They've been everything for me.
23:24Let's go.
23:30All right.
23:31Energy.
23:34Hello.
23:34Hi.
23:35How are you guys?
23:37Great.
23:37It's fantastic.
23:38What's your name?
23:38I'm Brittany.
23:39Hi, Brittany.
23:40Hi, guys.
23:41What are you making?
23:41I'm making salted codfish cakes with a scotch bonnet aioli and a apple fennel slaw.
23:47Yum.
23:47Where does that come from?
23:49Barbados.
23:50Barbados.
23:51Yes.
23:51Is it going to have some spice?
23:53Absolutely, so I hope you guys don't mind too much, but can you guys handle it?
23:57Like super spicy, or?
23:58No, no, no, no, no, no.
23:59Okay.
23:59Where are you from?
24:00I'm from Los Angeles.
24:02And when you have a job, what do you do?
24:03I am actually a professional wrestler.
24:05My wrestling name is Brittany Bae, and my persona is the beach girl.
24:11She's fearless, and she's feisty.
24:14I'm actually very strong for my stature.
24:17Can you show us some, let me, show them a move.
24:19What kind of move do I do?
24:20Okay.
24:22Okay, ready?
24:23Let's go.
24:24Like this?
24:25Yeah.
24:25And then I'm going to push you away.
24:26Okay.
24:27I'm going to pull you in.
24:28Yeah.
24:29And I'm going to give you a hammer.
24:31You've got to show the camera.
24:32Oh, my God.
24:36And then I break loose.
24:37I'll give you the suplex.
24:45Look at that.
24:46Look at that.
24:46Yeah.
24:49Oh, she's an actor.
24:52Next time, I'll put you in a suplex.
24:54I mean, next time.
24:55I'm like the Bruno.
24:56I got my money on her, Joe.
24:57I'm the Bruno Sammartino.
24:58I got my money on her.
25:00She looks like she'll take you.
25:06Hi.
25:08Hi.
25:08I've been waiting for this.
25:09How you doing?
25:10I am Joe.
25:11Hello, Joe.
25:11So you're baking desserts.
25:13Hi.
25:13I am baking a dessert, man.
25:15I am making a cake inspired by mole negro.
25:19It is a recombination of the ingredients.
25:21You have chiles.
25:22You have black sesame creme anglaise here, a chocolate sponge, and a chocolate chili ganache.
25:26Wow.
25:28You've got some flavors working here.
25:30Flavor is a really big part of my Mexican heritage, and especially being adopted, not growing up around the culture
25:36of those flavors myself.
25:37So wait, did you spend time, like, in Mexico growing up, cooking?
25:41How did you learn how to do all this?
25:42Never, never.
25:43I connected to my own cultural roots through food.
25:47You know, being someone that doesn't travel much, food has been a way for me to travel without leaving home.
25:52And when you can cook the food yourself, it's a whole lot cheaper.
25:55That's awesome.
25:56What do you do in life?
25:57I'm a pharmacy technician.
25:59Oh, so you're a technician.
26:00Okay, it's easy.
26:01This feels very technical, yeah.
26:03Yeah, I really love science.
26:04I've always loved science growing up.
26:06So for me, the kitchen is the lab that I love the most.
26:09This is like a mad science experiment.
26:11I hope we're not the experiment.
26:12We are.
26:14You guys are my lab rats, but I keep my lab rats very well fed.
26:18I don't know if I want to be a rat.
26:20You don't give me a rat.
26:21Good luck.
26:21We'll see you.
26:22Thank you so much.
26:24Go, Brittany.
26:26Okay, we are rocking.
26:29One minute, Brittany.
26:31Let's do it.
26:33Which one's, like, the best?
26:35Oh, my gosh.
26:38She's shaking.
26:40Five, four, three, two, one.
26:49I want this apron so bad.
26:52I want to show people that I'm more than just a wrestler.
26:56If I don't get an apron today, Joe, round two, and it's on.
27:01Hi.
27:02Welcome.
27:04All right.
27:06I'm Brittany, and I'm representing Barbados.
27:08I made salted crawfish cakes with a scotch bonnet garlic aioli and a apple fennel slaw.
27:14Let's try it.
27:15Oh, I think it's beautiful.
27:17I like that there is some crispiness action going on.
27:21And I think it was even smart how you plated it to kind of make it more elevated.
27:25Let's hope they taste brilliantly.
27:26Shall we?
27:27Yes.
27:28Let's dig in.
27:33Oh.
27:35Hmm.
27:39Wait.
27:40Oh, really?
27:41It's spicy.
27:43I don't mind hot, but...
27:45I know, but...
27:47Mmm.
27:48That's like a launch off the ropes.
27:50Yeah, yeah.
27:51It's full, Bobby.
27:54Just a little kick.
27:57Whoa, Nelly.
27:58That hot.
27:59Wow.
28:00That's like a smack in the face.
28:02Good morning.
28:02Open fist or close.
28:04Hello.
28:06I think I'm going to start crying.
28:08No.
28:09Wow.
28:09That's woken him up.
28:11Yeah.
28:12Listen, it's a simple execution.
28:14I get where you're going with this.
28:17I prefer them to be a touch lighter in the center, less dense, so I can identify the fish more.
28:22But the flavor is definitely there, and I want to see more.
28:25For me, it's a yes.
28:29Joe.
28:32Look, the sauce definitely has an opinion.
28:35I think it's a little spicy for me, but I have to grow up.
28:38And the cooling little apple fennel salad is acidulous and perfect, so I really enjoyed it.
28:44So for me, it's a yes as well.
28:45Yay!
28:46That's two yeses.
28:49Tiff.
28:50Hmm.
28:52I know where you're coming from when I'm eating this, and I think that's important.
28:56Love salt cot.
28:57Love that you put it full on display, and I love that you did not hold back the heat.
29:04It's a yes.
29:08Come on now.
29:09Congratulations.
29:11I want you to have this, and everyone here.
29:15Thank you so much.
29:17Absolutely.
29:18Congratulations.
29:19Thank you guys so much.
29:21Well done.
29:24Let's go, Jake!
29:27All right, perfect.
29:29Creating a dessert in 45 minutes requires precision and timing.
29:33That sponge is a little flat right now.
29:35You got this.
29:36It's a complicated dish.
29:37There's like five or six different components to it.
29:40That's good.
29:41How much time?
29:42One minute.
29:42One minute.
29:43Perfect.
29:44If I mess even one thing up, I might be going home without a white apron.
29:48Oh, .
29:50Oh, my God.
29:51Oh, my God.
29:52Oh, this is a nightmare.
29:59Oh, boy.
30:01Oh, my God.
30:02Oh, my God.
30:03Oh, man.
30:04The ganache is just a little bit warm, and it's starting to slide.
30:08And those strawberries, they're losing that perfect shape I intended for them.
30:11Oh, this is a nightmare.
30:13Five, four, three, two, one.
30:18Woo!
30:21My presentation isn't exactly where I want it to be, and I am just nervous about that.
30:27This apron, it is an opportunity to launch myself into the culinary field and to do what
30:32I truly love.
30:34Welcome in.
30:38My name is Jake.
30:39I'm from the great state of Michigan, and I am here today to represent my Mexican heritage.
30:43Tonight, I made a mole-inspired cake.
30:45It's got a chocolate sponge, a chocolate chili ganache, and a black sesame creme anglaise.
30:50You sound like you know what you're really doing.
30:52You're how old now?
30:53I'm 24.
30:5424.
30:55Your Mexican heritage is from mom's side, dad's side.
30:58Where's it from?
30:59So, I'm adopted.
31:01I found out when I was about five or six years old in a fast food drive-thru, and I
31:06randomly asked my mom if she gave birth to me, and the crazy thing is, the answer was
31:11no.
31:12Wow.
31:12They told me right then and there, my biological father is actually from Mexico.
31:17I've never really met him before, but that Mexican heritage is so important to me.
31:23That's incredible.
31:24Yeah, it is.
31:24Shall we go and take a look?
31:25Yes.
31:26Man.
31:27Right.
31:28Yeah, I think it looks maybe not as refined as we would want it, right?
31:32You know, the strawberries and chocolate, it's kind of sliding.
31:35Listen, I'll be honest, it sounds better than it looks, because it just looks a little bit
31:39sort of amateurish.
31:40Sure.
31:42But it's all going to be in that flavor in the center.
31:45Shall we?
31:46Yes.
31:56Is that what you wanted inside?
31:58Maybe a little bit thick in the middle, but I am happy with the layering.
32:11Young man, the cake itself is delicious.
32:15Texture-wise, it's sublime.
32:17And the black sesame seed creme anglaise is just clever, smart, and just, yeah, the innovation
32:22behind this thing is unique.
32:23It's maverick.
32:24It's like you.
32:25You're pushing the boundaries.
32:26So, I really love to.
32:28But I would love a little salt on that chocolate, just a little bit more.
32:32But, I mean, this is really, really delicious.
32:36Thank you so much.
32:37Yeah.
32:38I think that you have put both head and heart in this plate.
32:42And your adoptive parents are your heart.
32:45And your head is the DNA of who you are.
32:49And that's a rare and amazing thing.
32:51Thank you so much.
32:53You're a smart guy.
32:53You need three yeses to get the apron.
32:56So, yes.
33:01Congratulations.
33:02Three yeses at the same time.
33:03That's never happened before.
33:04Oh, my God.
33:07Congratulations.
33:09Well done.
33:10Thank you guys so much.
33:11Well done, well done.
33:14Yeah!
33:20Yeah!
33:22Come on, let's go!
33:25I put myself on a plate, and that plate won me a MasterChef apron.
33:31Thank you so much, which is holding me.
33:33I feel like I am on the right path to achieve my dreams.
33:40This right here is what we need for Americans.
33:42I'm telling you.
33:43This.
33:44He blinded us with science.
33:46Man, honestly, it's delicious.
33:49That's the fourth apron.
33:50One last apron left.
33:54Brazil!
33:56Brazil!
34:00Yeah!
34:04All right.
34:07I'm Maria.
34:08I'm from Miami, and I'm representing Brazil!
34:14You got it, baby.
34:17My name is Andrea.
34:18I'm Yupik, Alaska Native, representing Alaska!
34:20Yeah!
34:22Yeah!
34:23Game time.
34:23Game time, Annie.
34:25Woo!
34:29I was born in Bahia, Brazil, in a very small town.
34:33We had no running water or electricity.
34:35And we were below the poverty line, so I moved to the big city to send money back to my
34:41parents.
34:42Woo!
34:44We got this.
34:46After moving to the huge city to Sao Paulo, I met my husband.
34:50Six months later, I moved to the U.S. when I was 19 years old.
34:54But then I realized I missed the flavors of Brazil, so that motivated me to learn how to cook.
35:02I'm making moqueca de camarão, a seafood stew.
35:06I'm bringing my roots to MasterChef, and I'm going to show Brazil flavors, what Brazil has to offer.
35:12I feel like there's not a lot of indigenous chefs, but we are here, and I'm so excited to show
35:16our cooking.
35:17I'm making salmon with crushed blueberries and a carrot puree.
35:21This is literally Alaska on a plate.
35:23Salmon has sustained indigenous communities for hundreds of years.
35:26When I think about spending time with my grandma in rural Alaska, we would hunt and fish and pick berries.
35:33We're just really connected to the land.
35:35I want the judges to feel who I am, my story, and understand the kind of food my community eats.
35:41Yes, girl.
35:42Ay-yi-yi-yi-yi, guys!
35:44Let's go, mommy!
35:47Check the salmon, baby.
35:49Here we go!
35:51Yeah!
35:52Salt, salt.
35:54Where are we? Where are we?
35:55130.
35:57Okay.
35:58Gosh, a million and a half is going by really, really fast.
36:01You got this.
36:04Which way?
36:04Which way?
36:05This way is speaking to me.
36:079, 8, 7, 5, 4, 3, 2, 1.
36:26Hello.
36:28My name is Maria.
36:29I live in Miami, but I'm originally from Bahia, Brazil.
36:33I made moqueca de camarelo with shrimp, coconut milk.
36:39I'm Andrea, Yupik, Alaska native, and I'm repping Alaska.
36:43I prepared salmon with crushed blueberry, carrot puree with a micro green salad.
36:48I grew up partially in the city, but also in rural Alaska.
36:52And so in the summers, we would go to fish camp.
36:54I'm from New York.
36:55I went to baseball camp.
36:57What's fish camp?
36:58We have like a camp set up with a smokehouse, and then there's just like a wood block table.
37:03It's like an artisanal processing facility.
37:05Yeah, essentially.
37:06Love that.
37:06Yeah.
37:07Shall we?
37:07Yeah.
37:07Let's do it.
37:08Let's go.
37:09Joe, visually, what do you think?
37:10Everything about it seems balanced and elegant.
37:13It looks beautiful.
37:15Wow.
37:16Okay, Joe.
37:18It looks stunning.
37:20The shrimp, the sauce, the rice.
37:23I mean, all the elements that you would expect for a moqueca is here.
37:26And then it also just looks elevated.
37:28I appreciate that, Chef Tiffany.
37:30Let's go.
37:32So you seared the shrimp separately?
37:35Mm-hmm.
37:35Absolutely.
37:37Is that what you wanted inside?
37:38Exactly.
37:39This is exactly how I wanted inside.
37:40How did you cook the salmon?
37:42So I pan-fried the salmon, skin down, of course.
37:45And, yeah, hopefully medium.
37:48Let's see.
37:52Ooh.
37:53Oh, my God.
37:57How did you cook the salmon?
37:59So I pan-fried the salmon, skin down, of course.
38:02Hopefully medium.
38:04Let's see.
38:08Ooh.
38:09Oh, my God.
38:11A little pink in the middle.
38:13Which is nice.
38:14Okay.
38:15And how did you cook the rice?
38:16I toasted the rice with garlic.
38:22Shrimp are cooked beautifully.
38:24Boketta sauce is just, yeah, exceptional.
38:26Wow.
38:29So salmon is nice and crisp on top.
38:30Let's get that absolutely clear.
38:32And we enjoy salmon that is pink.
38:34But the dish just gives off so much sweetness, which is a shame.
38:39Yeah.
38:40You know, the berries, they have that tartness, but they don't have enough acid.
38:44They don't have enough flavor.
38:47It kind of just falls flat.
38:49So when I get a little bit of that salmon, it actually kind of brings it down a little
38:52bit.
38:53Okay.
38:55Unfortunately for me, I think it's a no.
38:58Yeah.
38:59It would be a no for me as well.
39:00I'm sorry.
39:13This right here is delicious.
39:15The shrimp is properly cooked.
39:17The spice level is just right there.
39:19And it is an explosion of flavor.
39:23So it is a major yes for me.
39:27Oh my God.
39:29Thank you, Chef.
39:30I really enjoyed the dish.
39:31It's a yes.
39:32Oh my God.
39:33That's two.
39:34I still have one more.
39:37What do you think, Gordon?
39:39It's the first time in a long time that I would say, I can't change anything here.
39:45You respected the heritage.
39:46It is a yes from me.
39:48Resounding yes.
39:49Oh my God.
39:50Oh my God.
39:52Oh my God.
39:53No.
39:54No, no, no, no, no.
39:55Congratulations.
39:56I have to finish myself.
39:58Oh my God.
40:01I'm sorry.
40:02I'm sorry.
40:02Great job.
40:03Put on the apron.
40:04Come on.
40:04Oh my gosh.
40:05I can't believe it.
40:06Well done.
40:10I'm sorry!
40:10Oh my God.
40:18I just wanted my pun from Maascai's hat.
40:23I'm so proud of you mommy.
40:25I'm sorry you're gonna be in a room.
40:26You're in a room.
40:27I just wanted my pun from Maascai's hat.
40:36That was amazing.
40:38That's it.
40:39Top 20 in the bag.
40:40The competition is on.
40:42And America's Next MasterChef is somewhere out there.
40:45Wow.
40:46Incredible.
40:47Amazing.
40:48Indeed.
40:49Love it.
40:50Love it.
40:53Next time on MasterChef Global Gauntlet.
40:56Welcome to the top 20.
40:58The four territories.
40:59The Americas, Europe, Asia Pacific, and Africa go head-to-head for the first time.
41:07Let's go.
41:07Come on.
41:08Asia Pacific.
41:09Yeah, baby.
41:10If you cook the best stadium food, you'll also save the rest of your territory from elimination.
41:17All right, Americas, we're getting there.
41:19Just over five minutes to go.
41:20Are you running behind?
41:20I'm pretty confident that me and my team are going to get that pin.
41:23How's Team Europe doing?
41:24Oh, ****.
41:24But one mistake could cost the whole team.
41:27Oh, my God.
41:27This is a disaster.
41:29How we doing, Team Africa?
41:30Help me.
41:31Do you want these to be burnt like this?
41:33There are times where you just have to start over.
41:36Is this a band-aid?
41:39Oh.
41:44The Floor, all new, starts now.
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