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MasterChef (US) - Season 16 - Episode 01: Auditions Day 1 (Europe)
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00:01This season...
00:02Oh, my God!
00:04MasterChef is going global.
00:06Welcome, everyone!
00:07As the best home cooks in the USA
00:09will represent four territories across the globe.
00:12Asia Pacific!
00:14Yeah!
00:15Europe!
00:16America's baby!
00:18Viva Africa!
00:20This is MasterChef Global Gauntlet.
00:24Let's go, baby!
00:25Make something that is totally unique to your culture
00:29and to your territory.
00:30Making a Jamaican beef patty.
00:32Everything is so South Indian.
00:33We're doing a kangaroo.
00:35Kangaroo.
00:35Aussie, Aussie, Aussie!
00:38Will we get back to the dish, please?
00:40These cooks will fight tooth and nail...
00:45...to not get benched.
00:46A red card.
00:47Oh, my God!
00:49I'd be nervous about me, too.
00:50Whoo! That was good game play.
00:52Because in a competition this rowdy...
00:56...everyone has the same goal.
00:59We're embracing World Cup fever
01:01here in the MasterChef kitchen.
01:03It's a celebration from start to finish.
01:06This is a royal wedding.
01:07Oh, my God!
01:09Nick DiGiovanni!
01:11But not everyone can handle the heat.
01:14Oh! Oh!
01:15Put it off!
01:15It's off. They're both off.
01:16When are you idiot?
01:17That is raw.
01:18It's like a pile of in the pan!
01:21Please! This is mad!
01:23Switch!
01:24That's enough. Go. That's enough.
01:25I don't give a . Just slice one.
01:26Leave it in!
01:27Get it on a plate!
01:28I am feeling overwhelmed.
01:30It's all right. It's okay.
01:31You're not gonna make it.
01:35I don't taste Vietnam in this dish.
01:37It is so unappetizing.
01:39It felt like I forgot how to cook.
01:40You're not gonna fool us.
01:42Oh, goodness.
01:44Would you eat that?
01:45I know you so much better than this.
01:48If you tell yourself I got it, you will conquer.
01:52I'm not afraid.
01:53But when the passion for their culture shines through.
01:56I am shocked that you made this.
01:58It's kind of incredible.
02:00These home cooks will be transformed.
02:02This is a beautiful dish.
02:04Thank you, chef.
02:05Into the best amateur chefs.
02:06You nailed it.
02:07This kitchen has ever seen.
02:09This makes me want to go to Morocco.
02:11But only one will claim the title.
02:13You have put both head and heart in this place.
02:16Showstopper.
02:17Thank you so much.
02:18And stand on top of the world.
02:19It is exceptional.
02:21You're fearless.
02:22This is MasterChef Global Gauntlet.
02:26Let's go!
02:48This is so amazing.
02:51We are in the frickin' MasterChef kitchen right now.
02:54Look at the fun.
02:56This is nuts.
02:57I've got Europe.
02:59Oh, my God.
03:00That clock's gonna be my worst enemy.
03:01Oh, my gosh.
03:02What's up, man?
03:03Rico, bro.
03:03What's your name?
03:04I'm Jeff.
03:05Harry, what's your name?
03:06Fasha.
03:07Nice to meet you.
03:08Daniel, nice to meet you.
03:08Hell yeah, bro.
03:09Where are you from?
03:10What do you think, bro?
03:10I feel his hair, bro.
03:11What do you think, bro?
03:12You gotta be, like, Italian and European?
03:14Boom.
03:14And what's your background?
03:15Uh, Scottish.
03:17Oh, wonderful.
03:19This is awesome.
03:21I'm from Dallas, but I'm representing Africa and Nigeria, man.
03:27Being here is a dream come true.
03:29I'm, like, overly excited right now.
03:31Oh, my God!
03:32It is such an honor to get to represent India.
03:35I love my culture, and I was raised to share it with other people.
03:40Italy is going to win MasterChef.
03:42Europe is known for food.
03:44They're known for the flavors.
03:45It's, like, it's not really in a competition at this point.
03:48I'm here to tell you that Jamaica, we're mad confident.
03:50Hey.
03:51So get ready for the competition, because I'm here to win.
03:53I want that apron more than anything I've ever tried for in my life.
03:57Now I'm ready to cook.
03:58Let's go.
04:00Woo!
04:02Oh, my God!
04:04Oh, no!
04:08Whoa.
04:09Oh, my God!
04:11Let's go.
04:22Oh my.
04:25Let's go!
04:28Woo-hoo!
04:29Woo-hoo!
04:31Woo-hoo!
04:32Yeah, picked up a conqueror.
04:33Go gema's.
04:33Oh, my six feet.
04:36Welcome, everyone, to the amazing MasterChef kitchen.
04:40Come on.
04:44This is going to be no ordinary season
04:47because we're about to witness something truly amazing.
04:52The World Cup, hosted right here in North America.
04:57And in honor of that iconic tournament,
05:01we are hosting our very own global food competition.
05:07This is MasterChef Global Gauntlet.
05:12Let's do it.
05:14Yeah, let's go.
05:16You are each an ingredient
05:20in the great American cultural melting pot.
05:23Yeah.
05:24So we want you to put your heritage on the MasterChef map.
05:29There you are.
05:30Your house.
05:32And prove that you can take home the title.
05:36Yeah.
05:38A quarter of a million dollars.
05:43And the MasterChef trophy.
05:51Now, just like in the World Cup,
05:53this MasterChef Global Gauntlet is going to be a team sport.
05:59This season, we'll have four territories represented.
06:02We have the Americas.
06:05Nice.
06:10Africa.
06:14Africa!
06:18Europe.
06:22And finally, Asia Pacific, those in general.
06:30And just like the World Cup, the only way to get in
06:34is through the qualifying rounds.
06:37Just five cooks from each territory
06:40will move on to the next phase of this global gauntlet.
06:46The only thing standing between you and the world
06:50is your signature dish.
06:52Make us all delicious dishes that really show us
06:57where you come from, how that has shaped who you are today,
07:00and see if that global influence can make you
07:04America's next MasterChef.
07:06Yes.
07:11Right, it's time to see which one of you
07:15will earn one of these.
07:20An iconic MasterChef apron.
07:25That's my size.
07:27That's my size.
07:28And with tonight's qualifier, the territory
07:31that will fight for their aprons first is Europe.
07:40Let's go!
07:41Woo!
07:42Let's go!
07:45Guys, in Europe, you have 50 countries,
07:47from Albania to the United Kingdom,
07:50home to iconic dishes like Greek spanakopita,
07:54Spanish paella, obviously the greatest steak of all,
07:57la bistecca fiorentina, the Italian T-bone steak, right?
08:01And then, don't forget Beef Welleson, Joe.
08:03Ah.
08:05Right, tonight, you'll have just 45 minutes
08:08to cook your signature dishes that really does scream you,
08:12and most importantly, your European heritage.
08:15To get through this global gauntlet,
08:17you'll need to get a yes from all three judges.
08:21And without three yeses, you will be leaving
08:24this kitchen empty-handed.
08:28We'll see you through those doors.
08:30The very best of luck to you all.
08:32See you shortly.
08:33Good luck.
08:33Good luck.
08:38This is going to be exciting.
08:40They are lively.
08:41I can't believe we are here.
08:43This is amazing.
08:47I tell you what, it's really nice to be back with you guys.
08:52Season 16.
08:54So today is Europe.
08:55What do you think?
08:56I think about starting culinary school.
08:58Everything that we were taught was based off
09:00of European ways.
09:01Yeah.
09:02But let's be honest, it does come with a lot of pressure,
09:04representing your cultural heritage.
09:06Listen, I want to see not just the drive and the passion,
09:08but the authenticity.
09:09There's a lot of great cooks out there.
09:11We have to keep it tight.
09:12We only have five aprons tonight.
09:14It's going to be one hell of a season.
09:15Three, two, one.
09:23Oh, lemon everywhere.
09:25I'm Julia.
09:26I'm from Miami, Florida, and I'm representing Italy,
09:28specifically Sicily.
09:31My name is Dan.
09:33I'm from Austin, Texas, 31 years old,
09:35and I'm representing my family's heritage.
09:37They immigrated from the Soviet Union.
09:38My parents came to the United States as political refugees
09:42in 1988.
09:43I learned to cook with my mom.
09:45We found my grandma's recipe book once she passed away.
09:48My love of cooking developed more and more over time.
09:52That's good.
09:53Thanks, babe.
09:54Come on, Julia.
09:57Come on, Julia.
09:58Come on, Julia.
09:58Come on.
09:59It would mean the world to me to get an apron for my grandmother,
10:02for my family.
10:03Being here, it's not just about me.
10:05It's carrying on a legacy, because my grandmother, Veronica
10:08Chile, was on season six of MasterChef.
10:13I'm dedicating this dessert to my granddaughter.
10:16That pie, damn, tastes good.
10:21My grandmother did great on MasterChef.
10:23She should have went all the way.
10:24And there's a line from The Godfather that says,
10:26never turn your back against the family.
10:28And that's exactly why I'm here, to give vengeance for Mimi.
10:31She's my blood.
10:32Perfect.
10:33Look at that.
10:38Let's go.
10:42Welcome.
10:43Hi.
10:44How are you speaking?
10:44My name is Dan.
10:45Dan, tell me about the dish.
10:46What are you doing?
10:46I'm making cheese blintzes with a blackberry compote.
10:49So my family immigrated from the Soviet Union.
10:51Present day Belarus is where my parents are from.
10:54Beautiful.
10:54And in terms of the crepes, what have you got in there?
10:56Because it looks nice.
10:57These are typical French crepes.
10:59I thought we'd be tossing that, Noki.
11:01You're not tossing.
11:01You know how to toss those things, don't you?
11:02Going to the edge.
11:03I'm playing it safe.
11:04Come on.
11:05This is not the time.
11:06Do you want to see him toss a crepe, yes?
11:08Tell them to do it properly.
11:10Come on.
11:10Let's go.
11:11Come on.
11:11Come on.
11:12There you go.
11:13Let's go.
11:14Come on.
11:15Let's go.
11:17Good evening.
11:17I'm so excited to meet you.
11:19Wait, hold on a minute.
11:21Hello.
11:21Hi.
11:22You actually know her.
11:23Do I?
11:24You should.
11:25I remember your apple pie.
11:27Yes, my apple pie.
11:27Oh, my goodness me.
11:29Veronica.
11:30Michael, come here, girl.
11:31Gee.
11:32Good to see him.
11:33This is your incredible granddaughter.
11:36She's a shooting star.
11:38I love that.
11:38Well, tell about you.
11:40What's the dish, and where is it from?
11:42I'm making you Sicilian cannolis.
11:44I love that.
11:44These shells, super important.
11:46100%.
11:47Okay.
11:47And if it's half as good as what the apple pie was years ago,
11:50trust me.
11:50Oh, okay.
11:50I pray.
11:52Good luck, yes.
11:54Let's go.
11:57All right.
11:58I got to build these.
11:59Okay.
12:01Slow down.
12:02Just slow down.
12:05This one's a little oblong.
12:11Five, four, three, two, one.
12:24Come on in.
12:28Give us your first name, where you're from,
12:29and tell us about the dish.
12:31My name is Dan.
12:32I live in Austin, Texas, and I've made you cheese blintzes
12:35with a blackberry compote.
12:36So I'm representing my Russian Jewish heritage,
12:38and I was a really picky eater,
12:41but when my grandma made me cheese blintzes
12:43and put it on the table,
12:44she would say,
12:46eat, you'll like this.
12:49Shall we eat?
12:49Eat, let's take it.
12:50You must eat now.
12:54Visually, it looks nice,
12:55but it's incredibly simple.
12:57Let's hope they taste amazing.
13:07Okay.
13:08Remember, you need three S's for an apron.
13:10So let's begin with Gordon.
13:13Yeah, listen, great execution with the crepes,
13:15but the filling is very dense.
13:17It just needs a touch more sweetness
13:18just to make it a little bit more interesting.
13:20Yeah, I love the presentation of the roll here.
13:23I mean, everything looks perfect,
13:25but the cheese itself feels very chalky.
13:29Daniel, it's a no for me.
13:31I, uh...
13:32I liked it.
13:40It's okay, I love you.
13:44Hello, welcome, welcome, welcome.
13:47All right.
13:49I'm Julia, I'm from Miami,
13:50and I made you guys the holy cannoli trinity,
13:52and it's tiramisu, pistachio,
13:55and then a classic cannoli.
13:56Now, you make cannolis at home.
13:57Is it a family recipe?
13:58I actually own my own cannoli business.
14:01Yes, yes.
14:02So it's pretty small scale right now.
14:05It's out of my mom's kitchen,
14:06and I actually went to Sicily
14:08to go and try a bunch of different flavors,
14:09and then this is what I came up with.
14:11So you actually did a research trip to Sicily.
14:14Yes, that's right.
14:15She's very thorough, young Julia.
14:16Oh, I love that.
14:16Yeah, it was my dad's money, but...
14:19That's amazing.
14:20Shall we go and take that one?
14:21Yes.
14:24All right.
14:26Oof.
14:27Wow.
14:27What happened with the plating here?
14:29Yes, typically cannolis are a very humble dessert,
14:32I would say,
14:32and I was trying to kind of elevate that.
14:34However, looking back,
14:35I kind of wish I would have just kept it classic.
14:38I'll be honest,
14:38I'm slightly put off with all these little splats
14:41and the silly garnishing.
14:42It doesn't look very appetizing, does it?
14:44That's fair.
14:45I'm hoping they taste better than they look.
14:59I'm hoping they taste better than they look.
15:02That's fair.
15:04Shall we try?
15:14All right, you need three yeses to get one apron.
15:18Gordon, what do you think?
15:19Um, the shell's actually cooked beautifully.
15:22It's crisp and blistering on the outside,
15:24but the flavor's there.
15:24There's no two ways about that.
15:26For me, it's an absolute yes to an apron.
15:31One yes.
15:32I'm already tearing up.
15:33Yes.
15:33When I bit into the pistachio cannoli,
15:36it broke on me,
15:38but in the best kind of way.
15:40Like, I was so happy that it was crisp.
15:43The flavors are there.
15:45It's not too sweet.
15:46Um, for me, it's a yes.
15:51Oh, my God, you guys have to stop doing that.
15:52I'm like, what are we going to do?
15:54Well, that's two yeses, young lady.
15:56Jo, this is on you.
15:57It comes down to the Italian over the cannolis.
16:01This is a difficult thing, guys.
16:03You're young.
16:04You know, it's fierce out there.
16:05Give me the chance.
16:06Give me the chance, and you'll see.
16:08Um.
16:12For me, it's a yes.
16:15Thank you, guys.
16:17Thank you, thank you, thank you, thank you.
16:18Put on the apron.
16:20Great job.
16:23Five.
16:25Five.
16:27Oh, my God!
16:31Oh, my God!
16:33I gotta want you, Britton.
16:35I gotta want you, Britton.
16:36I have no words.
16:37I'm just so, so excited.
16:38You're going to go past me all the way to the end.
16:41Oh, don't cry, don't cry, don't cry, don't cry.
16:43Tasted a lot better than they look.
16:44A hundred percent.
16:45How many 20-year-old chefs do you know
16:46that's gone to the birthplace of something?
16:49Happily surprised.
16:50What a promising start.
16:51I can't wait to see who's next.
16:58Oh, God.
16:59Got this.
17:00Oh, yeah.
17:00Oh, yeah.
17:01Oh, you're right for it.
17:01Oh, yeah.
17:02Let's go.
17:03Let's go, Nico.
17:04Let's go, Nico.
17:07Oh, my God.
17:10It looks so hot.
17:11But inside, I'm freaking out.
17:14I just fake it very well.
17:17How's that seafood doing?
17:18It's doing fine.
17:20This dish is definitely going to earn me an apron today.
17:22I think they're going to love it.
17:23They're going to feel like they're sitting
17:25right in front of the beach, you know, in Spain,
17:27and tasting seafood paella.
17:33Punchy.
17:33Yeah, punchy.
17:34When people think of Scottish food,
17:35they sometimes just think that it's fried food,
17:39and I want to disprove that.
17:41They have beautiful seafood.
17:46Oh, yeah.
17:46Oh, yeah.
17:47Oh, yeah.
17:47Oh, yeah.
17:48Smoke in the kitchen.
17:49Let's go.
17:50My name's Nico.
17:51I'm making red wine risotto.
17:52This dish will earn me an apron
17:53because this is, like, me on a plate.
17:55Northern Italian, like, I'm very proud of Northern Italy.
17:57And this is a classic risotto,
17:58so Joe shouldn't be complaining too much.
18:01Yeah.
18:08Hello.
18:09Hi.
18:10Hi.
18:10What's your name?
18:11Agatha.
18:12Yeah.
18:12So what are you making?
18:13I am making arroz meloso with seafood and snapper on top.
18:17So this would be a Spanish dish, I would imagine.
18:20Yes, kind of similar to the paella,
18:22but with more broth.
18:23Okay.
18:24I know that.
18:24When did you come to America?
18:25I came because of this guy.
18:27No, my first name isn't fair.
18:29And then I met him.
18:31Oh.
18:31And I stayed.
18:32Why MasterChef?
18:32Why now?
18:33Like, what does this mean for you?
18:34I love cooking for my kids and my family,
18:36but I think I have more to offer and to share.
18:39All right.
18:39I would taste the salinity in arroz
18:41and see if you like it that way.
18:43It's good.
18:44I think it's good.
18:45You think it's good?
18:45Yeah.
18:45Even though we decide who gets the apron,
18:47it's all that matters what you think.
18:49Good luck.
18:49Thank you so much.
18:51Thank y'all.
18:53Salinity.
18:53That may taste it, I guess.
18:56Hey.
18:56Salvin.
18:57What's your name?
18:58Nico.
18:59Who are these dudes?
19:00These are my fans.
19:01Oh.
19:03I see.
19:04Nico, what are you cooking?
19:05I'm making a red wine risotto
19:06with caramelized pears and gorgonzola.
19:08Oh.
19:09Very ambitious.
19:10Is this a dish that you often have?
19:12Yeah, so I'm from the north of Italy.
19:14You're going to speak Italian to me now, too?
19:15Sorry.
19:16You speak Italian?
19:17Yeah, yeah.
19:17I'm fluent in Italian.
19:18What else do you speak?
19:18I speak Spanish and Romanian
19:19and obviously a little bit of English.
19:21Oh, you can't teach Joe.
19:22Joe, how many do you speak?
19:24Many.
19:24We're here to talk about Nico.
19:25Italian, Italian, speaking a lot of languages.
19:28So this is...
19:29Young, handsome.
19:31Are you feeling some kind of way right now, Joe?
19:33I feel nothing.
19:34He's got hair.
19:38He's got hair for both of us.
19:40So here's what I'm feeling, though.
19:42Yeah.
19:42That's a lot of liquid.
19:44There's the risk of popping the kernels.
19:46Yeah.
19:46Okay.
19:47It's a tricky dish.
19:48Nico, be careful.
19:49I would get some of that liquid out.
19:50It's too much.
19:50Sounds good.
19:52You have nine minutes left.
19:54You think you're going to make it?
19:55Positive.
19:56Not if you don't make a change.
19:58Good luck, Nico.
19:58Pace, pace, pace.
20:04Very good.
20:05Very good.
20:05I grew up watching MasterChef with my family back in Italy,
20:08and to not make Italian food perfect for Joe
20:10would destroy the world for me.
20:15Damn.
20:16That is frustrating, man.
20:29Damn.
20:30That's super.
20:30Very good.
20:31You're good.
20:32Don't stress.
20:33Almost.
20:34I had a little bit too much stock when I wasn't paying attention.
20:37It's just frustrating that it's, like, not perfect.
20:38I know.
20:39I've made it a million times, and it's always perfect.
20:41It's okay.
20:42We got it.
20:42We got it.
20:43Yeah, it's better.
20:44That's way better.
20:45Let's go.
20:45Let's go.
20:48I have to start plating.
20:50Let's go.
20:51Very nice.
20:53Perfect.
20:54Yes.
20:54That plate looks good.
20:57Let's go, Nico.
20:58Let's go home stretch.
20:59Let's go wrestling.
21:00Four.
21:01Three.
21:02Two.
21:03One.
21:05Let's go.
21:05Let's go.
21:16Welcome, young man.
21:17Come on up.
21:20My name's Nico.
21:21I'm 21, and I'm from Milburn, New Jersey.
21:23And the dish, Nico?
21:24The red wine risotto with caramelized pears, sage, and gorgonzola.
21:27Wow.
21:28This dish, it comes from waking up in the mountains of northern Italy
21:32and watching my granddad eat gorgonzola from the knife.
21:36Sadly, he passed, and we had to sell the house that he grew up in.
21:40And Winnie MasterChef would allow me to buy back that house.
21:43Wow.
21:43And make it into the restaurant that I want it to be.
21:46I love that.
21:48Shall we try?
21:48Yeah.
21:50Okay.
21:52Of course, we know in all these years of MasterChef, risotto is a tricky beast.
21:56This is either going to work or it's not going to work.
21:59Shall we, guys?
22:00Yeah.
22:07So, Nico, tonight you need three yeses to get your hands on that apron.
22:12Joe.
22:12This is an interesting thing.
22:16When you were cooking it out there, you were a little bit in jeopardy.
22:20I perceived it as being too liquid.
22:23But, um, it really came together as it cooled down a little bit.
22:27And I don't know if you're lucky, smart, or good,
22:31but you just really were able to execute a thing that's very, very difficult.
22:35But the sage is bad news.
22:37Oh, come here, come here.
22:39Come here.
22:39Give me your hand.
22:39Give me your hand.
22:40We're going to fix this.
22:41Give me your hand.
22:41We're going to fix this dish.
22:42Hold me your hand.
22:43Give me your hand.
22:45There we go.
22:45All right?
22:45All right.
22:47You hide that, put it in your pockets, pretend like it never happened,
22:50use something with it.
22:51Now we have a perfect result.
22:52I'll come back.
22:55You've got one big C.
22:58Complimenti.
22:58Bravissimo.
22:59Grazie mille.
23:00Guarda che piani.
23:01Piani, piani.
23:02Dai pure, piani un po'.
23:03Dai.
23:04Italian men should cry.
23:07Steph, what do you say?
23:08I love the pear and the gorgonzola together.
23:13The sweetness and the saltiness works really, really well.
23:17For me, yes.
23:20Oh, that's two.
23:22So now you just need Gordon.
23:24Yes or no?
23:26Flavor-wise, rice is absolute max.
23:29But I'll be honest, it doesn't need the sage,
23:31because the gorgonzola gives you that nice tartness and richness.
23:34You're young, and I'm more concerned about what happens after this
23:38in terms of what you're up against.
24:01I just got an apron, baby!
24:04Let's go!
24:06If I can survive this audition,
24:07I can survive any challenge that MasterChef throws my way,
24:10and I'm only going to get better from here.
24:12And we did it!
24:13Whoa, whoa, whoa, whoa, whoa!
24:14Delicious.
24:15And it went from looking like sushi.
24:18Oh, she took the liquid out, came together, and it worked.
24:20Yep.
24:20One of the best risottos we've had.
24:22Bravo.
24:23Two aprons down, just three left.
24:30Good evening.
24:32Hello, hello.
24:33Welcome.
24:34Fantastic.
24:34My name's Jocelyn.
24:36I'm here representing Scotland.
24:38My mom is from Scotland.
24:40And what do you do for a living?
24:41I am a romance author.
24:43Ooh!
24:44I love a romance novel.
24:46You write, like, about...
24:48Romance would be, like, where people fall in love and...
24:52Yes, yes.
24:53There's a hero.
24:54Are you not clear?
24:55It's not clear to me.
24:56It's not clear.
24:57So how do you get inspired to write romance novels?
25:01I am a romantic at heart.
25:02I think it's easy for me to, uh, be inspired just by people in my life and...
25:07Would you be inspired to write some prose about my Scottish friend here?
25:11Oh, okay.
25:13Um, I step forward and set my dish down, heart pounding, in walks Chef Gordon Ramsay, shirt
25:23tight across his formidable chest, golden locks falling recklessly over piercing blue eyes.
25:34He tastes...
25:34Oh!
25:35And?
25:36We can stop that.
25:37That's fine.
25:37Wait, no, I'm wondering.
25:38Let's do visuals.
25:39Keep going!
25:40No, no, no, no, no, no, no, no.
25:41Honestly, this is romance with a heavy dose of fiction.
25:45Can we get back to the dish, please?
25:47Tell us what you've made.
25:48I prepared a crispy salmon with a cauliflower velouté.
25:53Okay.
25:54Uh, visually, it looks simple.
25:56A lot of rustic charm.
25:57I feel like, as I'm looking at it, I can taste the different textures from the crispy skin
26:03and then, obviously, that creaminess of the velouté underneath.
26:06Right.
26:07Let's see.
26:08The cook on the salmon, shall we?
26:11Oh, please.
26:17That's what you wanted?
26:28Right.
26:30Let's see.
26:30The cook on the salmon, shall we?
26:33Oh, please.
26:39That's what you wanted?
26:40Oh.
26:41So, sadly, you can see that is undercooked, which is such a shame.
26:58It works well, the dish.
27:00It really does.
27:01It's just such a shame, because we enjoy salmon that is pink.
27:05And, sadly, as you know, yours is cold and somewhat raw in the middle.
27:09Yeah.
27:09Sadly, for me, it's a no.
27:11Okay.
27:12It's a great idea.
27:13Yeah.
27:13Okay?
27:14And, um, continued success with that writing.
27:15Yeah, absolutely.
27:17Please don't write about Gordon anymore.
27:20Okay.
27:26Too bad you couldn't come to this, right?
27:27No.
27:28What a shame.
27:28Somewhat unromantic.
27:34You got four minutes.
27:36I am so proud to be represented in Spain.
27:39This opportunity for me means everything, because I was born in Valencia, Spain.
27:45My grandpa had a restaurant.
27:48Watching different generations of my family members working there, that helped make who
27:54I am today in the kitchen.
27:56You are Bob's.
27:58What?
28:00So you're Bob's.
28:01After becoming a mom, I struggled to find my path.
28:05I've just been craving something for myself as a woman.
28:09Five, four, three, two, one.
28:16I think it's good enough.
28:17The apron for me will be validation, that my passion for food is worth pursuing.
28:25Come on in.
28:26Hi.
28:27Give us your first name, and tell us about the dish, please.
28:30I'm Agatha, born and raised in Spain, and today I made arroz meloso with seafood and
28:37snapper.
28:38Shall we?
28:42I love the fragrance from this dish.
28:43I can smell the saffron from here, sort of blossom and blooming, beautifully done.
28:47Visually, it's beautiful.
28:48It's really just like jumping off the plate.
28:51Let's get in there.
28:55Let's go beautifully.
28:57And what was the seasoning on the snapper?
28:59Just salt.
29:00Mm-hmm.
29:01The rice has a lot of seasoning and flavor, so I didn't want to overpower that.
29:12All right, so you know that you need three yeses.
29:16If there is one no, you don't move forward.
29:20Right.
29:21The rice is cooked beautifully, just over del dente, which is nice.
29:26Snapper, listening as an amateur cook, you are Spanish through and through.
29:32A resounding yes from me.
29:34The fact that I taste all the seafood in the rice.
29:37I mean, it is flavorful.
29:39And together, it is a really nice combination.
29:42I think it's going to be a yes.
29:48This dish is very, very subtle and very, very elegant.
29:56And in its seasoning, it's not easy to make a rice cooked in a stock with the fish in there
30:01and have everything be so, so refined.
30:05Appreciate that.
30:06It's a yes from me.
30:07Thank you so much.
30:08Congratulations.
30:09Three yeses.
30:11Put that on.
30:13Really well done indeed.
30:14Yeah.
30:15This means a lot.
30:25My kids are my everything, and I'm missing them so much.
30:29But this is a life-changing opportunity, and, you know, I have so much more to show.
30:35Delicious.
30:36She knows what she's doing.
30:37Really good indeed.
30:38Viva La España.
30:39Three aprons down.
30:40Two left.
30:41Two to go.
30:55Oh, my God.
30:55It's so amazing to represent Europe and Greece.
30:58I am representing Poland.
31:01Let's go, Poland.
31:05Come on, babe.
31:05You got this.
31:07Bapchi would be proud, man.
31:08Bapchi would be so proud.
31:09My beloved grandmother, who I call Bapchi, she was from Poland.
31:13She survived the horrors of World War II before coming to the States and starting a new life
31:18here as an American.
31:18So I'm very, very proud and happy to be repping Poland today.
31:22My grandmother, my Bapchi would be extremely proud of me because she knows that this Polish
31:28girl can cook some mean, delicious Polish food.
31:32Doing great, babe.
31:33Let's do it.
31:34Go, Ted.
31:35I'm making some pita here.
31:37My cooking journey goes back to growing up in a house where a Greek mom always cooked.
31:42And then once I had a family, I wanted to share with them the Greek dishes that I grew
31:48up on.
31:49Keeping an eye on our time.
31:51It's kind of like at home.
31:51Got one kid coming, one kid going.
31:53Got a land dinner right in the middle.
31:55Man, it smells good.
31:58Right, good evening.
32:00What's your name?
32:00Hello, Basha.
32:02Basha, hey, see, hey, how are you, Mike?
32:05Are we good?
32:06I'm doing good.
32:06How are you?
32:07The wife of Michael from season 11.
32:10Go get that apron.
32:12My signature dish is a vegan crab cake.
32:15Are you a vegan?
32:16Yes, I am.
32:17Can you cook non-vegan?
32:18I was non-vegan for 45 years.
32:21You got it!
32:23I did it!
32:25Welcome back.
32:26So why now season 16 of MasterChef?
32:29Because it's, I'm representing Poland, of course.
32:32Love that.
32:33And what's the dish, please?
32:34Polish kawomki, which is stuffed cabbage.
32:37Wow.
32:38It's delicious.
32:39I can't stop eating them.
32:39We need to cover them to halfway.
32:41Don't make them too big.
32:41Thank you very much.
32:43Wow.
32:43Hurry up.
32:44Get them in.
32:44You got this.
32:47That's showbiz, baby.
32:49Right.
32:51Hello, hello.
32:52What's your first name?
32:53My name is Jeff, and I'm from Boston.
32:54Today, I'm cooking a kotelet with an herb spätzle.
32:58Pork, you know, is very unforgiving.
33:00Yes.
33:01How are you going to prevent this from going dry?
33:02You know, I cook it very gently, just enough so that it's crispy and it's still nice and tender on
33:06the inside.
33:06Love it.
33:06I usually nail it.
33:07Well, fingers crossed.
33:08Make this dish sting.
33:09Yes.
33:09I absolutely will, Gordon.
33:10Okay.
33:11The very best of luck, guys.
33:12Come on.
33:13Let's go.
33:13Thank you, everybody.
33:14Let's go, let's go.
33:16Nailed the fry.
33:17You're doing a good job.
33:18Good evening.
33:19Welcome to MasterChef.
33:19How are you guys?
33:20I am great.
33:20This is my wife, Tina.
33:21Tina, and this is Ted.
33:23Ted, tell me about the dish.
33:24I'm making a shrimp soufflaki with a whipped feta.
33:27So we're going to put them on skewers, and I am going to use the cast iron.
33:31How good is this dish on a scale of one to ten?
33:33It's a ten.
33:34It's a ten.
33:34It's fantastic.
33:35I love it.
33:35And why this year?
33:36Season 16.
33:37Why this year?
33:37Oh, the global gauntlet.
33:39I want to show how Greeks take care of America.
33:40I love that.
33:41I have a lot of Greek friends.
33:42They know how to party.
33:44Oh, my God.
33:44Our house is not just my big, fat Greek wedding.
33:47It is my big, fat, average Greek Sunday.
33:50I love that.
33:50When we start off a Greek party, we end a Greek party.
33:53It's a big old oppa!
33:54Come on.
33:55Come on.
33:55Let's break some plates right now.
33:57Are you ready?
33:58Wait for me.
33:59Let's get some energy.
34:00Are we really breaking a plate?
34:03Oppa!
34:04All right.
34:05Let's go.
34:06Oppa!
34:07Watch me cook on those shrimp.
34:09Okay?
34:09Yeah.
34:10Take them off 30 seconds early.
34:11And bake them as well.
34:12Let's go, Ted.
34:13Let's go.
34:17I'm taking a risk today by making shrimp.
34:19Shrimp can overcook super fast.
34:22We're going to leave it on just a little bit longer.
34:23But this plate is more than just some shrimp, some tomatoes.
34:28That looks awesome.
34:29This plate brings together so many generations from me, my mom, everybody before us.
34:34Five, four, three, two, one.
34:40Thank you, Ted.
34:41Thank you, Ted.
34:42Thank you, Ted.
34:42Thanks.
34:43Whew.
34:44It's a little nerve-wracking.
34:46Okay.
34:46Here we go.
34:47Good luck.
34:47But I feel so confident because I am bringing the judges to Greece with my one simple dish.
34:56Come on in.
35:00I'm Ted from Chicago, Illinois.
35:02I'm representing Greece.
35:04And I've made a shrimp soufflaki with a whipped feta and a homemade fresh pita.
35:09Let's go.
35:10Okay.
35:11Oh, I think it looks good.
35:12Very inviting.
35:13I love that whipped feta underneath.
35:15The shrimp looks nice.
35:16The blistering of the tomatoes.
35:18Even the colors.
35:19It makes me want to dig in for sure.
35:21Shall we?
35:26You made the pita yourself?
35:27I made the pita myself.
35:30Uh, right, Tiffany.
35:31Thoughts?
35:32I think bread is for sopping, and I want it to sop up every bit of that sauce.
35:39That's 100% yes for me.
35:40Thank you, Chef Tiffany.
35:42Joe?
35:43I have to say, it's speaking my language.
35:47I like the elegance of it, and I like the balance of it.
35:51This is a yes for me.
35:53Now, your destiny and your apron lies in the hand of Chef Gordon Ramsay.
35:59Shrimp are cooked beautifully, and I'm glad you went the extra step and made that bit of bread, because it's
36:05delicious.
36:06But listen, it's simple, right?
36:10Too simple for you?
36:24Listen, it's simple, right?
36:27Too simple for you?
36:29Do you have more in your itinerary?
36:32Absolutely.
36:32With the apron, you'll represent Europe.
36:34When you've got to represent the Greeks from Chicago, you've got to make sure you come strong.
36:41I'm...
36:43I'm a yes.
36:44Congratulations.
36:46You're a yeses.
36:47Oh, thank you so much.
36:50Congrats.
36:50Oh, thank you so much.
37:01Are you kidding?
37:03Oh, I'm so happy.
37:05This fits good.
37:06I like the, uh, it's like a tailored suit.
37:08I know.
37:10I'm going to bring the big, fat Greek kitchen to MasterChef.
37:15Hoppa!
37:16We have only one apron left.
37:22All right, take it easy.
37:23It does look good.
37:26You're fresh in it, babe.
37:28How many minutes?
37:29A minute and a half.
37:31Plating.
37:31I'm going to get my plate down.
37:32There you go.
37:33There you go.
37:34Where's my foods and ours?
37:36Ooh.
37:37Ah.
37:41You got this.
37:42I believe you.
37:43Come on, truffle.
37:46You're doing fine.
37:48Five, four, three, two, one.
37:54I'll be party.
37:55Yeah.
37:58Oh, gosh, it's so beautiful.
38:03Woo-hoo, let's do it.
38:06I will get that apron.
38:07My name, Vasha, is going to be written right over here.
38:10Europe.
38:12Right, welcome.
38:13Hallelujah, finally.
38:15My name is Vasha, and the culture that I represent is pollen.
38:20Love that.
38:21I made Polish truffle guamkis with dill oil.
38:25My name is Jeff, and today I've made for you a kotelet and herbed spetzla.
38:30Wonderful.
38:31Hope you enjoy it.
38:32Jeff, it looks hearty.
38:34Love the spetzla, the browning that you had on there.
38:36It's very tricky when you're cooking pork, especially with those breadcrumbs.
38:40Pork can overcook.
38:41I think that the plate has a lot of complexity.
38:46What's this kind of black shavings on the top?
38:49Grated truffles.
38:50I wanted to bring out the umani taste to it.
38:53It's kind of like putting lipstick on a pig.
38:57Shall we?
38:58Let's try it.
38:58How long did you cook these for, Jeff?
39:00I want to say about six to eight minutes.
39:05So you just have to be very, very careful there.
39:07Never go too thin, otherwise it sort of overcooks.
39:13It looks good.
39:19Oh my gosh, this is like the ultimate truth.
39:23This is a very humble dish, and you put a lot of care into this dish.
39:27Especially, it's delicious, crispy, fluffy, and just really nice.
39:30The mustard aioli and the green component are both bitter and contrasting and nice,
39:35but the dish, it's just a big drive.
39:38Okay.
39:38I was taken back with, like, how rich of a flavor you could get in the time that you had.
39:46The filling is delicious.
39:48You got it right with the balance and the rice and the starch.
39:50But I'm going to be honest, there's some elementary mistakes here.
39:54Yes.
39:55It doesn't need $150 truffle.
39:58This is a fierce season, and these aprons aren't coming easy.
40:04And will you get swamped in the competition?
40:09I'm going to force stuff on this one.
40:29Okay, little bummer it's okay
40:52I'm going to make Europe so proud
41:00But I'll take it for a win
41:03It's good that is good. I'll be honest
41:06It's actually better than a husband's dish first time around it was vegan cream cupcakes
41:10That's right. Yeah
41:12What a great first night can't wait to see what the other territories have in store gonna be an amazing
41:17season
41:19Next time on MasterChef global gauntlet
41:21It's time for another qualifying round the auditions continue with Asia Pacific
41:27I'm representing China. I'm representing Pakistan for me representing Vietnam on MasterChef
41:33As more home cooks compete for a coveted white apron
41:37My three daughters
41:40Give me 10 presser
41:41One, two, three, let's go
41:44The question is does Asia Pacific have America's next MasterChef?
41:49Flavor-wise, it's delicious
41:50It's the kind of thing you'd be asking for more of
41:52This tastes of history, culture, family
41:55I have to say yes because that's done well
41:59One of the most expensive cuts is overcooked
42:02It's a no from me
42:06One potato, two potato
42:08you
42:09You
42:10You
42:11You
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