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00:01Previously on MasterChef.
00:02Welcome, everyone, to MasterChef Global Gauntlet.
00:06So far, 15 cooks from Europe...
00:08Complimenti. Bravissimo.
00:10Grazie mille.
00:10...a resounding yes.
00:11Thank you so much.
00:13Asia-Pacific, it's bloody good.
00:15It's a yes.
00:16Oh, my God.
00:17And Africa...
00:18It's good.
00:20Thank you, Chef.
00:21This is an apron right away.
00:22...have earned their MasterChef aprons.
00:25I just got an apron.
00:27So proud of you.
00:28Do you think we've already tasted the food of America's next MasterChef?
00:36We'll find out.
00:37One territory left.
00:39Tonight...
00:39The Americas! Come on!
00:41...it's the final night of auditions.
00:43Representing Alaska.
00:44I'm representing the Cajun culture, baby.
00:47But with only five aprons up for grabs...
00:49Getting an apron would mean the world to me.
00:52It looks like a modern restaurant dish.
00:54Wow. Thank you.
00:55It's gonna be a battle.
00:56Let's go!
00:57Follow them!
00:58They are scrappy, Brazilian cooks.
01:00I want to show people that I'm more than just a wrestler.
01:04You need three S's.
01:06Tiff, 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.
01:24Kobe!
01:24Andrea!
01:25How you doing, Andrea?
01:26Where you from?
01:26I'm from Alaska.
01:27I'm here in Texas.
01:28Get out of here.
01:29Yeah, I'm from Louisiana.
01:30Oh, my God!
01:32Love you.
01:34I'm gonna show MasterChef what Brazil has to offer.
01:37I want to get that apron today.
01:40No question asked.
01:42Woo!
01:44Woo!
01:45Woo!
01:46Woo!
01:46Woo!
01:48Here we go.
01:51Woo!
01:53Woo!
01:53All right, yes.
01:55Wow.
01:56Yeah!
01:58Hello, everybody.
01:59Welcome back to MasterChef Global Gauntlet.
02:02Come on!
02:04Woo!
02:05Woo!
02:06So far across these qualifiers, we have seen home cooks representing three territories.
02:11Asia-Pacific, Europe, and Africa.
02:14And seeing everybody's passion for their culture come to light on that plate is truly remarkable,
02:19let 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.
02:34Tradition.
02:34Innovation.
02:35But more than anything, it's got scrappy, talented, resilient cooks who aren't afraid to challenge
02:42their culinary status quo.
02:45Tonight's territory is...
02:47The Americas!
02:49Come on!
02:54Yeah!
02:55Yeah!
02:56Let's go!
02:59You guys are the melting pot, and the stove, and the oven.
03:06The mixing and mingling of the cultures and flavor is what the Americas is all about.
03:12As always, you'll need three yeses tonight to earn yourself one of those coveted white aprons.
03:20It must be unanimous.
03:22So give us your absolute best.
03:24Got it?
03:25Yes.
03:25Good.
03:26We'll see you when it's time to taste.
03:27The very best of luck to you all.
03:29Let's go.
03:30Good luck.
03:30Good luck!
03:32Good luck!
03:34Yes!
03:35Let's go!
03:43So guys, the Americas is so much more than the United States.
03:47I mean, you have all of South America, Argentina, Brazil, then you have Central America, Mexico.
03:52I think there's an advantage tonight, though.
03:54They've gotten to sort of almost hijack from other territories across the world.
03:58You have this beautiful mix that becomes its own thing.
04:02I want to see, like, Mexican chilis jerk from Jamaica.
04:05Yeah, the Caribbean.
04:06Think about all the seafood you have.
04:08I can't wait to see what's to come.
04:10I think we're in for a treat.
04:11Three, two, one!
04:18Let's go!
04:20Let's go, baby!
04:22Let's go!
04:24Let's go, let's go, let's go.
04:27Hey, this is Bonto Rule.
04:29Hey!
04:31And that means let the good times roll, baby.
04:34I'm Colby.
04:36I'm from Lafayette, Louisiana, and I'm representing the Cajun culture, baby.
04:41Come on.
04:42You got it, you got it.
04:43My name's Camilo.
04:45I'm from Bastrop, Texas.
04:46My parents come from a Mexican descent, and I'm representing San Antonio Tex-Mex cuisine.
04:53You got it.
04:54Keep it going.
04:55My name is Takaya.
04:57I'm from Jamaica, New York, and I'm representing Jamaica.
05:01Time is going.
05:02Time is going, Takaya.
05:07Smells good.
05:09How are you?
05:11How are you, Captain?
05:12First name?
05:13Colby.
05:14Colby, good to see you.
05:14Yes, sir.
05:15A lot going on here.
05:15Tell me about the dish.
05:16What are you doing?
05:16Today I make an alligator sauce pecan.
05:19I love that.
05:20How are you going to elevate this alligator?
05:21Where are we going with this?
05:22So alligator is a bland meat.
05:25It's not flavorful like a steak.
05:27So in the sauce, I'm going to incorporate some Cajun sausage and also some shrimp to kind
05:31of add that flavor and get some depth of that thing.
05:34And what's the day job outside of cooking?
05:36I've been a firefighter for 28 years.
05:37That is amazing.
05:39You guys take that cooking serious in there, yeah?
05:42It's a big deal.
05:43Now, listen, elevate this dish.
05:45You got it, yes, sir.
05:46And the very best of luck.
05:47Excellent.
05:51Good evening.
05:52Good evening.
05:53How are you, sir?
05:54I'm doing great. How about yourself?
05:55All good indeed.
05:56First name?
05:56Camilo.
05:57Camilo.
05:57Camilo, yes, sir.
05:58And this lovely lady is?
05:59Mia.
05:59Mia, nice to see you.
06:00This is obviously one of your daughters, right?
06:03It is.
06:03Tell me about the dish.
06:04Well, I'm doing a grilled anchovy rubbed quail with a roasted corn salsa.
06:09Amazing.
06:09And then in terms of your family, originated from where?
06:13Mexico.
06:13And that's my heritage.
06:14That's what we are.
06:15So that's just kind of what I'm trying to represent on the plate.
06:17I love that.
06:17Why now?
06:18One of the most competitive seasons ever has.
06:20This person right here.
06:21Right.
06:21She dared me.
06:22Stop it.
06:23Says all down to you, young lady.
06:25I love that.
06:26Well done.
06:27And here we are.
06:27As a parent.
06:28Yes.
06:29It would mean the world to show them.
06:31Yes.
06:31That if you go after something, an accomplishment, it's great.
06:34I want to prove to them that I can do it.
06:35I love that.
06:36Listen, I'll be honest.
06:37Quail, one of the trickiest birds to get right.
06:39Yes.
06:39Unforgiving, vainly overcooked in seconds.
06:42You are correct.
06:43Do that quail justice.
06:44Yes.
06:44Do yourself justice.
06:45Let's go.
06:49Let's go, baby!
06:51Let's go!
06:54Good job.
06:55Good job.
06:55Keep it up.
06:56Keep it up.
06:57Good evening.
06:58Hi.
06:58Good day, chef.
06:59What's your name?
06:59Yes.
07:00My name is Takaya.
07:01Takaya.
07:01It's a lovely name.
07:02This is my mom and my dad.
07:05Nice to meet you.
07:06Captain, how are you?
07:07Takaya, this smells delicious, by the way.
07:09Give us an insight to the dish.
07:10So I'm making a pineapple glazed jerk chicken,
07:12and I'm doing a sweet potato puree.
07:15Outside of cooking, the day job, what is it?
07:16What do you do?
07:17I am currently in grad school, getting my masters in marketing.
07:21That is amazing.
07:22Definitely.
07:23Food is in my blood.
07:24And 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.
07:32Get those chicken cooked perfectly.
07:35Good luck.
07:36Good luck.
07:41There we go.
07:48Looking good.
07:50Looking good.
07:51Nice.
07:51Start the plate in.
07:53Yeah!
07:55Here's it, Takaya!
07:57All right.
07:59Let's go, Takaya.
08:00Let's go.
08:01There you go.
08:02Get your sauce.
08:04Five, four, three, two, five.
08:08Good.
08:09You're good.
08:10You're good.
08:11You're good.
08:11You're good.
08:12Don't worry about it.
08:15Oh, my gosh.
08:16I forgot my sauce.
08:18I forgot to put the pineapple sauce on my chicken,
08:21and I am so worried that it's going to cost me my apron.
08:25I just can't go home from missing my pineapple glaze.
08:28I just can't.
08:29Oh, God.
08:44I didn't get my sauce.
08:46I forgot to put the pineapple sauce on my chicken, and I'm, like, really disappointed that that happened, because I
08:53want this apron so bad.
08:55I put my degree on the line, and I just really hope this doesn't send me home.
09:00My name is Takaya, and I'm from Jamaica, New York.
09:02I prepared for you a pineapple glazed jerk chicken with a sweet potato puree, and I'm representing Jamaica.
09:09Where did you get your love of cooking?
09:11From who?
09:12So, my love of cooking came from my grandmother, and she passed away.
09:16Being around my grandmother, she, like, really...
09:22I'm sorry.
09:23Take your time.
09:25I'm so sorry.
09:27I just...
09:29My grandmother taught me how to make sweet potato pudding, cassava.
09:33She made a lot of aki and sawfish on Sundays.
09:36Um, she lived in Jamaica.
09:38She was actually a pastry chef at the Moon Palace Hotel before she came here.
09:44So...
09:46I just got it from her.
09:49She sounds amazing.
09:50Yeah.
09:51Right?
09:51Yeah.
09:52Shall we?
09:53Let's try it.
09:54Okay.
09:54Let's look at the visuals first.
09:57What are you thinking, Gordon?
09:58It visually looks nice.
09:59I'm so glad you kept it on the bone.
10:01I love the thigh, the drum.
10:02It's got a great color to see her.
10:03And that puree looks, uh, finessed.
10:06It looks good.
10:08It's so fragrant right now.
10:11And I think when you're thinking of jerk, you should smell the aroma.
10:15And it's beautiful.
10:17Shall we?
10:24What heat did you use?
10:25What was it, Scotch bonnet?
10:26Scotch bonnet pepper.
10:31Let's start with the chicken first.
10:33Chicken's cooked beautifully.
10:35It is glistening.
10:36It's moist.
10:36That heat, the fragrance from that jerk seasoning is beautifully done.
10:40But I'm looking for a bit of a respite, something sweet.
10:44Yeah.
10:44Whether it's a glaze or whatever, but I've got to counteract the heat.
10:48It's very hot.
10:49I know you said there is a pineapple glaze, but I don't actually taste it.
10:54I didn't get the chance to glaze it on the chicken.
10:57Damn.
11:00When I taste the jerk on the chicken, I like the flavor of, like, a little bit of sweet and
11:06some heat.
11:06But I feel like that wouldn't have been as crispy for the skin.
11:11And so, in a way, I'm actually kind of happy you didn't put it because it is crispy and you
11:17get a piece of, like, that juicy chicken.
11:19And with that puree, it is a very good bite.
11:25Yeah.
11:25And this jerk seasoning is really interesting because, like, it almost tastes like every component of it.
11:29Like, individually.
11:30And, uh, I really, really liked it.
11:32Excellent job with this dish for BTS.
11:36Okay.
11:37That's one yes.
11:39Two more, and the apron is yours.
11:41The flavors come together, and I feel Jamaica on the plate, so it's a yes for me.
11:48Two yeses.
11:49This is up to Gordon.
11:51Takaya, this is a tough one.
11:52It is a fierce season.
11:55Can you stand the heat of the competition?
11:57I can.
11:57And you prepared to put your master's degree on hold to come on MasterChef this season?
12:03Yes.
12:03I'm ready.
12:05Listen, uh, young lady, um, I know talent and heart when I see it.
12:11It's a yes from me.
12:12Congratulations.
12:13Wow.
12:14Yeah.
12:15Oh, my gosh.
12:16Tom and get your apron.
12:18You did it.
12:21This means a lot to me.
12:24You take your grandma crowd.
12:25Congratulations.
12:25Thank you so much.
12:29Oh, my God.
12:32What?
12:33Oh, my God!
12:34Oh, my God!
12:36Oh, my God!
12:38Oh, my God!
12:40Jamaica won an apron.
12:42Yeah, because guess what?
12:43She has the Jamaican spice in her and the American dream.
12:51Puree is incredible.
12:52Yeah, yeah, yeah.
12:53It's like silk.
12:54She'll be a player.
12:55Mark my words.
12:56I think she's got more in the tank.
12:57Yeah.
12:58That's one apron down, only four more to go.
13:03Fix them half to start plating.
13:05You got this.
13:07You got it, you got it.
13:11Oh, that was good.
13:15Pretty, pretty, pretty.
13:16Come on, Colby.
13:18Ten seconds.
13:20It's a good egg.
13:22Get all the quilt.
13:22There you go.
13:25Five, four, three, two, one.
13:30Woo!
13:32Woo!
13:34Woo!
13:34Woo!
13:35Woo!
13:37Woo!
13:38There's a lot of pressure on me to get this apron
13:40because I'm not just representing me or my family,
13:43but I'm also here representing Louisiana
13:45and Cajun culture and Cajun food.
13:47And if I don't get this apron,
13:49I can't even go to the backyard barbecue and cook anymore.
13:53Welcome.
13:53How are we?
13:54Good to see you, bud.
13:57My name is Colby.
13:59I'm from Lafayette, Louisiana,
14:00and I'm representing the Cajun culture.
14:03Today I made alligator sauce pecan
14:06with smothered cabbage.
14:08Wow.
14:09You know, Cajuns were exiled from Nova Scotia in 1755,
14:13dropped off in the swamps,
14:15and they had alligators and snakes.
14:17So resilient people that we are,
14:19we made work with what we got.
14:21And I mean, whoever thought alligator
14:22would have been a delicacy,
14:23but it is a delicacy in Louisiana.
14:25I love that.
14:26Shall we?
14:26Absolutely.
14:27Let's have a look.
14:29Joe, what do you think?
14:31It looks like it's going to be full flavored.
14:32The rice looks really good.
14:34It's actually presented in a very elegant way.
14:37Looks great.
14:38Well, let's dig in, shall we?
14:49I respect you for attempting the alligator.
14:52It's a tough one to get right.
14:53However, alligator is a tad bland.
14:57It just needs more sauce, more gravy
15:00to sort of really allow that alligator to shine.
15:04You stuck to your roots,
15:05which I respect immensely.
15:09But sadly, it's not blown us away for an apron.
15:13It's a no.
15:14Hey, thank y'all for letting me cook for y'all.
15:16Appreciate it. Thank you.
15:17My name is Camilo,
15:18and I come from a Mexican background.
15:20So I prepared a grilled anchiote rubbed quail
15:24over a roasted corn salsa
15:25with a little bit of avocado smash underneath.
15:28All right, let's give it a try.
15:30Yes.
15:31Soccer World Cup is imminent.
15:32Absolutely.
15:32Would you be supporting Mexico or America?
15:35Come on, be honest now.
15:36Be honest.
15:37USA first, Mexico second.
15:39Wow.
15:39I bet you go south of the border,
15:41you change your tune on that.
15:42Maybe. Maybe.
15:43Tiffany, what do you think?
15:44Oh, I love the caramelization
15:46that you have on the quail.
15:47I love the textures on the plate with the corn.
15:50It looks good.
15:51Thank you, chef.
15:52However, there's a lot riding on this.
15:53That's a tough bird to get right.
15:55Yes, it is.
15:5530 seconds over, it's dry, tasteless.
15:58Under, then there's no chance.
15:59I just hope it's cooked perfectly.
16:02Shall we?
16:02Yes.
16:03Yeah.
16:05Wow.
16:07I'm a little nervous.
16:21I'm a little nervous.
16:37Yeah, pink, bright, beautiful.
16:39And what's the heat in the salsa?
16:42Serrano pepper.
16:49Right, let's talk about the hero, the quail.
16:52The quail's cooked beautifully.
16:53Thank you, chef.
16:54That caramelization on the skin,
16:55it's not dry, it's moist.
16:57And that's a bold move, that,
16:58when you spashcock that and then debone it as well.
17:00I think the avocado.
17:02I know you say serrano's in there,
17:03but I don't taste any.
17:04And when I think of, like, Mexican cuisine,
17:07I know there's so much flavor there,
17:10just like the flavor that's in your quail here.
17:13Okay.
17:13Yes, chef.
17:14I like the quail.
17:15I think it's cooked properly.
17:16I love the crust and the glaze.
17:18So the plate's very good.
17:19It's great.
17:20It's a yes.
17:21I love it.
17:21Thank you, Joe.
17:22So that's one yes,
17:24and as you know,
17:24you need two more to get the apron.
17:26Gordon.
17:28I think you've mastered
17:29one of the most difficult proteins.
17:30I commend you for that,
17:31and so I am an absolute resounding yes.
17:34Thank you, chef.
17:36Jeff, what do you say?
17:37I mean, I'm just wondering
17:39if smashed avocados in a corn salsa
17:44is enough to represent Mexico.
17:48I'm really struggling here.
18:04You made me do this.
18:07Now look, man!
18:14The dare was absolutely worth it.
18:16I'm so excited.
18:18I love it.
18:21And now what's the next dare?
18:22You have to win MasterChef now.
18:24Let's go do it!
18:25Let's go, baby!
18:27Woo!
18:29That quail was exceptional.
18:31I mean, it's good.
18:33Yeah.
18:33That's two aprons down,
18:35three to go.
18:43Vamos, Harold!
18:45Vamos, vamos, Venezuela!
18:47I'm Harold.
18:47I'm from Austin, Texas,
18:48and I was born and raised
18:49in Calacas, Venezuela.
18:50Woo!
18:51Got this, baby.
18:53I'm Janelle.
18:54I'm from Savannah, Georgia,
18:55and I'm representing
18:57My Heritage from Jamaica!
19:03Woo!
19:04Woo!
19:04Perfect, baby.
19:05Good job.
19:06Thank you, my darling.
19:07I grew up in Jamaica
19:08where I lived for 11 years,
19:10and food is just
19:11a big part of my culture.
19:13I grew up around us
19:14plucking chickens
19:15to sell and to cook,
19:17and that's all I knew.
19:18I came to the United States,
19:19but my cooking is highly
19:21influenced from Jamaica.
19:23This dish is me.
19:24This is boldly testing
19:26the Jamaican tradition,
19:27and I'm here to win!
19:29Woo!
19:32Woo!
19:33Come on, babe.
19:33You got this.
19:34Woo!
19:34Today I'm making my own take
19:35on Venezuela's arroz con pollo.
19:37This dish brings back
19:39many memories
19:39and represents the roots
19:40that I'm trying to make
19:41proud today for Venezuela.
19:43I started cooking
19:44after I left my country
19:45nine years ago.
19:47Being away from home,
19:48I was missing the things
19:50that I grew up eating,
19:51so cooking is a way
19:53of remembering that.
19:54Yeah!
19:55Go!
19:56Let's go!
19:57You got this, baby.
19:59Smelling good, Mom, eh?
20:00Thank you, my love.
20:02Venezuela!
20:04You got this, baby.
20:06Jamaica on the plate, baby.
20:09Five, four, three, two, one!
20:16Woo!
20:17Love you all, Jonell.
20:22Welcome, welcome.
20:23What's your name
20:23and what did you prepare for us?
20:25I'm Harold.
20:26I live in Austin, Texas,
20:28originally from Caracas, Venezuela.
20:29I prepare for you
20:30my take on Venezuela's arroz con pollo.
20:32What makes the Venezuelan version
20:34different?
20:35The base of it.
20:36So I'm using the Venezuelan sofrito.
20:38So it has onions, scallions,
20:40peppers, and garlic.
20:41Well, it looks really interesting.
20:43Shall we try it?
20:44Shall we?
20:47It's beautiful.
20:48I love the colors.
20:48I love the way it's popping.
20:49The chicken itself,
20:51there's some crispiness.
20:52It makes me excited
20:54to dig right in.
20:56Shall we?
20:56Yes.
20:57So you use the thigh.
20:59Yes.
21:00How long did you cook these for?
21:01For about 12 minutes.
21:06So you can see
21:07it's a little bit bloody there.
21:09Now,
21:10that is a shame.
21:13Harold,
21:13I'm just so upset for you,
21:15the fact that the chicken
21:16is still bloody in the middle.
21:18I mean,
21:18there's no,
21:19there's no going back
21:20from this, sadly.
21:21And unfortunately,
21:22with a raw chicken,
21:23we can't go around that.
21:24It's too bad.
21:26Thank you so much.
21:27Thank you so much.
21:30My name is Janelle.
21:32I am representing
21:33my heritage from Jamaica.
21:35I prepare panseer sea bass
21:37served with Jamaica spice broth
21:39and a caramelized butternut squash.
21:42We have a traditional dish
21:43called fish tea,
21:44and this dish starts
21:46any celebratory event.
21:49All right.
21:49I like it.
21:50Sounds good to me.
21:51Shall we?
21:52Please enjoy.
21:54It looks very colorful.
21:56Beautiful.
21:57Visually,
21:58I think it looks a lot
22:00like a modern-style
22:01restaurant dish.
22:04Thank you, Joe.
22:05All right, let's try.
22:06All right.
22:14Fish is just
22:15slightly undercooked there.
22:17Damn.
22:22First of all,
22:23the intentions were there.
22:24Let's get it absolutely clear.
22:25But the problem I've got
22:26is that the stock
22:27is so salty
22:28and the fish
22:29is slightly undercooked.
22:31Shame.
22:32Um, it's a no from me.
22:34I'm sorry.
22:35No, thank you.
22:36It was such a pleasure.
22:41You did amazing.
22:44I didn't get the apron today,
22:46so I'm definitely disappointed.
22:48But when you put yourself
22:49on the plate
22:50and you're proud of yourself,
22:53you know that you've done your best.
22:56Let me hug y'all.
22:58Come on.
22:58Hug your kiss for it, babe.
23:13A little bit of salt for luck.
23:14My name is Brittany.
23:16I'm from Los Angeles, California,
23:18and I'm repping Barbados.
23:21Hey!
23:23All right.
23:24Crank the speed.
23:26My name is Jake.
23:27I'm from the great state of Michigan,
23:29and I'm here today
23:29to celebrate my Mexican heritage.
23:31These wonderful people
23:32are my ma and my pa.
23:33They've raised me.
23:34They've been everything for me.
23:36Let's go!
23:42All right.
23:43Energy.
23:46Hello!
23:46Hi!
23:48How are you guys?
23:49Great.
23:50What's your name?
23:51I'm Brittany.
23:51Hi, Brittany.
23:52Hi, guys.
23:53What are you making?
23:54I'm making salted codfish cakes
23:55with a scotch bonnet aioli
23:57and a apple fennel slaw.
23:59Yum.
23:59Where does that come from?
24:01Barbados.
24:02Barbados.
24:03Yes.
24:03Is it going to have some spice?
24:05Absolutely.
24:05So I hope you guys
24:06don't mind too much,
24:08but can you guys handle it?
24:09Like super spicy?
24:10No, no, no, no.
24:11Okay.
24:11Where are you from?
24:12I'm from Los Angeles.
24:14And when you have a job,
24:14what do you do?
24:15I am actually
24:16a professional wrestler.
24:17My wrestling name
24:18is Brittany Bae,
24:20and my persona
24:21is the beach girl.
24:23She's fearless
24:24and she's feisty.
24:26I'm actually very strong
24:27for my stature.
24:29Can you show us some...
24:30Let me...
24:30Yeah, yeah, yeah.
24:31Show them a move.
24:31What kind of move do I do?
24:32Okay.
24:34Okay, ready?
24:35Let's go.
24:36Like this?
24:37Yeah.
24:37And then I'm going to
24:38push you away.
24:39Okay.
24:39I'm going to pull you in.
24:40Yeah.
24:41And I'm going to give you
24:41a hand up.
24:43You've got to show the kids.
24:48And then I break loose.
24:49I'll give you the suplex.
24:57Look at that act.
24:58Look at that.
25:01Oh, she's an actor.
25:02That's her job.
25:04Next time,
25:05I'll put you in a suplex.
25:06I mean, next time.
25:07I'm like the...
25:08I got my money on her job.
25:09I'm the Bruno Sammartino.
25:11I got my money on her.
25:12She looks like she'll take you.
25:15Anytime.
25:18Hi.
25:20Hi.
25:20I've been waiting for this.
25:21How you doing?
25:22Hi, I'm Joe, man.
25:23Hello, Joe.
25:23So you're baking desserts.
25:25Hi.
25:25I am baking a dessert, man.
25:27I am making a cake inspired by mole negro.
25:31It is a recombination of the ingredients.
25:33You have chiles.
25:34You have black sesame creme anglaise here,
25:36a chocolate sponge,
25:37and a chocolate chili ganache.
25:39Wow.
25:40You got some flavors working here.
25:42Flavor is a really big part of my Mexican heritage,
25:44and especially being adopted,
25:47not growing up around the culture of those flavors myself.
25:50So wait, did you spend time, like, in Mexico,
25:52growing up, cooking?
25:53How did you learn how to do all this?
25:54Never, never.
25:55I connected to my own cultural roots through food.
25:59You know, being someone that doesn't travel much,
26:01food has been a way for me to travel without leaving home.
26:04And when you can cook the food yourself,
26:06it's a whole lot cheaper.
26:08That's awesome.
26:08What do you do in life?
26:09I am a pharmacy technician.
26:11Oh, so you're a technician.
26:13Okay, easy.
26:13This feels very technical, yeah.
26:14Yeah, I really love science.
26:16I've always loved science growing up.
26:18So for me, the kitchen is the lab that I love the most.
26:21This is like a mad science experiment.
26:23I agree.
26:24I hope we're not the experiment.
26:24We are.
26:26You guys are my lab rats,
26:28but I keep my lab rats very well fed.
26:30I don't know if I want to be a rat.
26:32I do.
26:32You don't give me a rat.
26:33Good luck.
26:33We'll see you.
26:34Good luck.
26:34Thank you so much.
26:36Go, Brittany.
26:38Okay, we are rocking.
26:41One minute, Brittany.
26:43Ah, let's do it.
26:44You guys look the best.
26:47Oh, my gosh.
26:50She's shaking.
26:52Five, four, three, two, one.
27:01I want this apron so bad.
27:04I want to show people that I'm more than just a wrestler.
27:08If I don't get an apron today, Joe, round two, and it's on.
27:13Hi.
27:15Welcome.
27:16All right.
27:18I'm Brittany, and I'm representing Barbados.
27:20I made salted crawfish cakes with a scotch bonnet garlic aioli and a apple fennel slaw.
27:26Let's try it.
27:28Oh, I think it's beautiful.
27:29I like that there is some crispiness action going on,
27:33and I think it was even smart how you plated it to kind of make it more elevated.
27:37Let's hope they taste brilliantly.
27:38Shall we?
27:39Yes.
27:40Let's dig in.
27:45Oh.
27:47Whew.
27:50Wait.
27:52Oh, really?
27:53It's spicy.
27:55I don't mind hot, but...
27:57I know, but...
27:59Mmm.
28:00That's like a launch off the ropes.
28:03Yeah, yeah.
28:03Full bodies.
28:06Just a little kick.
28:09Whoa, Nellie.
28:10That hot.
28:11Wow.
28:12That's like a smack in the face.
28:14Good morning.
28:15Open fist or close.
28:16Hello.
28:18I think I'm going to start crying.
28:20No.
28:21Wow.
28:21That's woken him up.
28:23Yeah.
28:24Listen, it's a simple execution.
28:27I get where you're going with this.
28:29I prefer them to be a touch lighter in the center, less dense,
28:32so I can identify the fish more,
28:34but the flavor is definitely there,
28:36and I want to see more.
28:37For me, it's a yes.
28:41Joe.
28:44Look, the sauce definitely has an opinion.
28:47I think it's a little spicy for me,
28:49but I have to grow up.
28:50And the cooling little apple fennel salad
28:53is acidulous and perfect,
28:55so I really enjoyed it.
28:56So for me, it's a yes as well.
28:58Yay!
28:59That's two yeses.
29:01Tiff.
29:04I know where you're coming from when I'm eating this,
29:07and I think that's important.
29:08Love salt cod.
29:10Love that you put it full on display.
29:12And I love that you did not hold back the heat.
29:16It's a yes.
29:20Come on now.
29:21Congratulations.
29:23I want you to have this in.
29:27Everyone here.
29:28Thank you so much.
29:29Absolutely.
29:30Congratulations.
29:31Thank you guys so much.
29:32Well done.
29:36Let's go, G!
29:39All right, perfect.
29:41Creating a dessert in 45 minutes
29:43requires precision and timing.
29:45That sponge is a little flat right now.
29:47You got this.
29:48It's a complicated dish.
29:49There's like five or six different components to it.
29:52That's good.
29:53How much time?
29:54One minute.
29:54One minute.
29:55Perfect.
29:56If I mess even one thing up,
29:58I might be going home without a white apron.
30:00Oh, .
30:02Oh, my God.
30:03Oh, my God.
30:04Oh, this is a nightmare.
30:15Oh, my God.
30:18Oh, my God.
30:20Oh, man.
30:21The ganache is just a little bit warm,
30:23and it's starting to slide.
30:24And those strawberries,
30:25they're losing that perfect shape I intended for them.
30:28Oh, this is a nightmare.
30:31Five, four, three, two, one.
30:35Woo!
30:38My presentation isn't exactly where I want it to be,
30:41and I am just nervous about that.
30:43This apron, it is an opportunity
30:45to launch myself into the culinary field
30:48and to do what I truly love.
30:50Welcome in.
30:54My name is Jake.
30:55I'm from the great state of Michigan,
30:57and I am here today
30:58to represent my Mexican heritage.
31:00Tonight, I made a mole-inspired cake.
31:02It's got a chocolate sponge,
31:03a chocolate chili ganache,
31:04and a black sesame creme anglaise.
31:06You sound like you know what you're really doing.
31:09You're how old now?
31:10I'm 24.
31:1124.
31:11Your Mexican heritage
31:13is from mom's side, dad's side.
31:15Where's it from?
31:16So, I'm adopted.
31:17I found out when I was about five or six years old
31:20in a fast food drive-through,
31:22and I randomly asked my mom
31:24if she gave birth to me.
31:25And the crazy thing is,
31:27the answer was no.
31:28Wow.
31:29They told me right then and there,
31:31my biological father
31:32is actually from Mexico.
31:34I've never really met him before,
31:36but that Mexican heritage
31:38is so important to me.
31:39That's incredible.
31:40Yeah, it is.
31:41Shall we go and take a look?
31:42Yes.
31:43Man.
31:43Right.
31:45Yeah, I think it looks
31:46maybe not as refined
31:47as we would want it, right?
31:48You know, the strawberries and chocolate,
31:50it's kind of sliding.
31:52Listen, I'll be honest,
31:53it sounds better than it looks
31:54because it just looks
31:55a little bit sort of,
31:56hmm.
31:56Amateurish.
31:57Sure.
31:58But it's all going to be
31:59in that flavor in the center.
32:01Shall we?
32:02Yes.
32:03Whew.
32:08Oh.
32:12Is that what you wanted inside?
32:14Maybe a little bit thick in the middle,
32:16but I am happy with the layering.
32:27Young man,
32:28the cake itself is delicious.
32:32Texture-wise, it's sublime.
32:34And the black sesame seed
32:34creme anglaise is just clever,
32:36smart, and just, yeah,
32:38the innovation behind this thing
32:39is unique.
32:40It's maverick.
32:41It's like you.
32:42You're pushing the boundaries.
32:43I really love to.
32:44But I would love a little salt
32:46on that chocolate,
32:47just a little bit more.
32:49But, I mean,
32:50this is really,
32:52really delicious.
32:53Thank you so much.
32:54Yeah.
32:55I think that you have put
32:56both head and heart
32:57in this plate.
32:58And your adoptive parents
33:00are your heart.
33:01And your head
33:03is the DNA
33:04of who you are.
33:06And that's a rare
33:07and amazing thing.
33:08Thank you so much.
33:09You're a smart guy.
33:10You need three yeses
33:11to get the apron.
33:13So, yes.
33:17Congratulations.
33:18Three yeses
33:19at the same time.
33:19That's never happened before.
33:21Oh, my God.
33:24Congratulations.
33:25Well done.
33:26Thank you guys so much.
33:28Well done, well done.
33:41I put myself on a plate
33:43and that plate
33:45won me
33:46a MasterChef apron.
33:47Thank you guys so much
33:49for supporting me.
33:50I feel like
33:51I am on the right path
33:53to achieve my dreams.
33:57This right here
33:58is what we need
33:58for America.
33:59I'm telling you.
33:59This.
34:00He blinded us
34:01with science.
34:02Man, honestly,
34:04it's delicious.
34:05That's the fourth apron.
34:07One last apron left.
34:11Let's do it!
34:13Yeah!
34:21All right.
34:23I'm Maria.
34:25I'm from Miami
34:25and I'm representing
34:26Brazil!
34:30You got it, babe.
34:33Welcome.
34:33My name is Andrea.
34:34I'm Yupik, Alaska native
34:35representing Alaska.
34:37Yeah!
34:39Game time.
34:40All right.
34:40Game time, Annie.
34:42Woo!
34:46I was born
34:47in Bahia, Brazil
34:48in a very small town.
34:49We had no running water
34:51or electricity
34:52and we were below
34:54the poverty line
34:55so I moved to the big city
34:56to send money back
34:58to my parents.
34:59Woo!
35:01You got this.
35:03After moving
35:03to the huge city
35:04to Sao Paulo,
35:05I met my husband.
35:07Six months later,
35:08I moved to U.S.
35:10when I was 19 years old
35:11but then I realized
35:12I missed the flavors
35:14of Brazil
35:15so that motivated me
35:16to learn how to cook.
35:19I'm making
35:20moqueca de camarão,
35:21a seafood stew.
35:22I'm bringing my roots
35:24to MasterChef
35:25and I'm going to show
35:26Brazil flavors
35:27of what Brazil has to offer.
35:28I feel like there's
35:29not a lot of indigenous chefs
35:30but we are here
35:32and I'm so excited
35:33to show our cooking.
35:34I'm making salmon
35:35with crushed blueberries
35:36and a carrot puree.
35:38This is literally
35:38Alaska on a plate.
35:40Salmon has sustained
35:41indigenous communities
35:42for hundreds of years.
35:43When I think about
35:44spending time
35:45with my grandma
35:46in rural Alaska,
35:47we would hunt and fish
35:48and pick berries.
35:49We're just really
35:50connected to the land.
35:52I want the judges
35:53to feel who I am,
35:54my story,
35:55and understand
35:56the kind of food
35:56my community eats.
35:57Yes, girl.
35:59Ay-yi-yi-yi-yi, guys.
36:01Let's go, mommy!
36:04Check the salmon, baby.
36:06Here we go.
36:07Oh, yeah!
36:09Salt, salt.
36:11Where are we?
36:11Where are we?
36:12130.
36:13Ah, okay.
36:15Oh, my gosh.
36:15A minute and a half
36:16is going by really,
36:17really fast.
36:18We got this.
36:20Which way?
36:21Which way?
36:21This way is speaking to me.
36:23Nine, eight,
36:26seven, six,
36:27five, four,
36:28three, two,
36:30one!
36:31Oh!
36:34Oh!
36:35Oh!
36:36Oh!
36:37Oh!
36:38Oh!
36:39Oh!
36:40Oh!
36:41Oh!
36:43Hello!
36:44My name is Maria.
36:46I live in Miami,
36:47but I'm originally
36:48from Bahia, Brazil.
36:50I made
36:51moqueca de camarão
36:52with shrimp
36:53coconut milk.
36:55I'm Andrea,
36:57Yupik, Alaska native,
36:58and I'm repping Alaska.
36:59I prepared salmon
37:01with crushed blueberry,
37:02carrot puree
37:03with a micro green salad.
37:05I grew up
37:05partially in the city,
37:06but also in rural Alaska,
37:08and so in the summers,
37:09we would go to fish camp.
37:11I'm from New York.
37:12I went to baseball camp.
37:13What's fish camp?
37:14We have, like,
37:15a camp set up
37:16with a smokehouse,
37:17and then there's just,
37:18like, a woodblock table.
37:19So, like,
37:19an artisanal processing facility.
37:21Yeah, essentially.
37:22Love that.
37:23Yeah.
37:23Shall we?
37:24Yeah.
37:24Let's do it.
37:25Let's go.
37:26Joe, visually,
37:26what do you think?
37:27Everything about it
37:28seems balanced and elegant.
37:30It looks beautiful.
37:31Wow.
37:33Okay, Joe.
37:35It looks stunning.
37:37The shrimp,
37:37the sauce,
37:38the rice,
37:39I mean,
37:39all the elements
37:40that you would expect
37:41for a moqueca is here,
37:42and then it also
37:43just looks elevated.
37:44I appreciate that,
37:46Chef Tiffany.
37:47Let's go.
37:49So you seared
37:50the shrimp separately?
37:51Mm-hmm.
37:52Absolutely.
37:53Is that what you wanted
37:54inside?
37:55Exactly.
37:55This is exactly
37:56how I wanted inside.
37:57How did you cook
37:57the salmon?
37:58So I pan-fried the salmon,
38:00skin down, of course,
38:01and, yeah,
38:03hopefully medium.
38:04Let's see.
38:08Ooh.
38:09Oh, my God.
38:20How did you cook
38:21the salmon?
38:22So I pan-fried the salmon,
38:23skin down, of course,
38:25hopefully medium.
38:26Let's see.
38:30Ooh.
38:31Oh, my God.
38:34A little pink
38:34in the middle,
38:35which is nice.
38:36Okay.
38:37And how did you cook
38:38the rice?
38:38I toasted the rice
38:39with garlic.
38:44Shrimp are cooked beautifully.
38:46Bocchetta sauce
38:46is just, yeah,
38:48exceptional.
38:48Wow.
38:51So salmon is nice
38:52and crisp on top.
38:53Let's get that
38:53absolutely clear.
38:54And we enjoy salmon
38:55that is pink,
38:56but the dish
38:58just gives off
38:58so much sweetness,
39:00which is a shame.
39:01Yeah.
39:02You know,
39:02the berries,
39:03they have that tartness,
39:05but they don't have
39:06enough acid.
39:07They don't have
39:07enough flavor.
39:09It kind of just
39:10falls flat.
39:11So when I get
39:11a little bit of that salmon,
39:13it actually kind of
39:13brings it down
39:14a little bit.
39:15Okay.
39:17Unfortunately for me,
39:18I think it's a no.
39:21Yeah,
39:21it would be a no
39:22for me as well.
39:22I'm sorry.
39:35This right here
39:37is delicious.
39:38The shrimp
39:38is properly cooked.
39:39The spice level
39:40is just right there,
39:41and it is
39:43an explosion
39:44of flavor.
39:45So it is
39:47a major yes
39:49for me.
39:49Oh, my God.
39:51Thank you, Chef.
39:52I really enjoyed
39:53the dish.
39:54It's a yes.
39:55Oh, my God.
39:56That's two.
39:56I still have one more.
39:59What do you think, Gordon?
40:01It's the first time
40:03in a long time
40:04that I would say
40:05I can't change
40:06anything here.
40:07You respected
40:08the heritage.
40:08It is a yes
40:10from me.
40:10Resounding yes.
40:11Oh, my God.
40:13Oh, my God.
40:15No.
40:16No, no, no, no, no.
40:17Congratulations.
40:18I have to finish
40:19myself.
40:20Oh, my God.
40:23I'm sorry.
40:24I'm sorry.
40:25Great job.
40:25Put on the apron.
40:26Come on.
40:26Oh, my gosh.
40:27I can't believe it.
40:28Well done.
40:34Oh, my God.
40:41I just won
40:42a late pun
40:43from MasterChef.
40:45I'm so proud
40:46of you, Mommy.
40:47I love you, sir.
40:48I love you.
40:48You deserve this.
40:50I'm feeling so excited.
40:52This is a dream come true.
40:54Let's go, Brazil!
40:56Woo!
40:59That was amazing.
41:00That's it.
41:01Top 20 in the bag.
41:03The competition is on
41:04and America's Next MasterChef
41:06is somewhere out there.
41:07Wow.
41:08Incredible.
41:09Amazing.
41:10Indeed.
41:11Woo!
41:12Love it.
41:12Love it.
41:15Next time on MasterChef
41:17Global Gauntlet,
41:18welcome to the top 20.
41:20The four territories,
41:22the Americas,
41:23Europe,
41:24Asia Pacific,
41:25and Africa
41:26go head-to-head
41:27for the first time.
41:29Let's go.
41:30Come on.
41:30Asia Pacific!
41:32Yeah, baby!
41:33If you cook
41:33the best stadium food,
41:35you'll also save
41:36the rest of your territory
41:38from elimination.
41:39All right,
41:39Americas,
41:40we're getting there.
41:41Just over five minutes to go.
41:42Are you running behind?
41:43I'm pretty confident
41:43that me and my team
41:44are going to get that pin.
41:45How's Team Europe doing?
41:46Oh, ****.
41:47But one mistake
41:48could cost the whole team.
41:49Oh, my God.
41:50This is a disaster.
41:51How we doing, Team Africa?
41:53Help me.
41:53Do you want these
41:54to be burnt like this?
41:55There are times
41:56where you just
41:57have to start over.
41:58Is this a band-aid?
42:01Oh!
42:06One potato,
42:07two potato.
42:08One potato.
42:09One potato.
42:10One potato.
42:10One potato.
42:11One potato.
42:11One potato.
42:11One potato.
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