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00:01Tonight, on MasterChef Global Warm-It,
00:03welcome to the top 20.
00:05The four territories, the Americas, Europe, Asia
00:09Pacific, and Africa go head-to-head for the first time.
00:14Let's go.
00:15Come on.
00:15Asia Pacific.
00:17Yeah.
00:18If you cook the best stadium food,
00:20you'll also save the rest of your territory from elimination.
00:24All right, Americas, we're getting there.
00:26Just over five minutes to go.
00:27Are you running behind?
00:28I'm pretty confident that me and my team
00:29are going to get that pinned.
00:30How's Team Europe doing?
00:31Oh, .
00:32But one mistake could cost the whole team.
00:34Oh, my god.
00:35This is a disaster.
00:36How we doing, Team Africa?
00:38Help me.
00:39Do you want these to be burnt like this?
00:40There are times where you just have to start over.
00:43Is this a Band-Aid?
00:46Oh.
01:03All right, here we go.
01:05Top 20.
01:06Four incredible territories.
01:09Woo!
01:10Woo!
01:11Woo!
01:12Woo!
01:12Yeah!
01:12Oh, my god.
01:13I'm so excited.
01:15Welcome, guys.
01:17Come on.
01:18Let's go, top 20.
01:20Woo!
01:20It is the most amazing feeling walking into this kitchen knowing
01:23that I am one of the top 20 home cooks in America.
01:27Oh, yo, you see the soccer ball?
01:28That's sick.
01:30Woo!
01:31And I'm here to show everybody what a great home cook
01:34representing Team Europe can do.
01:36Welcome to the Top 20 MasterChef Global Gauntlet.
01:40Yeah!
01:41Top 20!
01:43Woo!
01:45Tonight, the real tournament does begin.
01:48And honestly, I am so excited to see what the world has to offer.
01:52Right here, right here, right here, right here, right here.
01:53This is a high-stakes global battle with a big prize up for grabs.
01:59That quarter of a million dollars.
02:02Woo!
02:02Woo!
02:03Woo!
02:04Now, for the first phase of the competition,
02:07you'll cook alongside other members of your territory,
02:11where each of you will be responsible for your own individual dish.
02:15We'll then taste the top dishes from each territory.
02:20And if you cook the best dish of the night,
02:23you'll win the MasterChef immunity pin.
02:28Woo!
02:29Woo!
02:29Let's go!
02:29This will keep you safe from elimination
02:32in the following challenge.
02:33But even better news, you'll also save the rest of your territory
02:38from elimination tonight.
02:40Oh, yeah!
02:42There we go!
02:43We're good.
02:43There we go.
02:45We're good.
02:45We're good.
02:48Yes!
02:49We'll then taste the worst three dishes
02:51from the remaining territories.
02:53And unfortunately, one home cook will be eliminated.
02:59Now, in the spirit of the World Cup for tonight's challenge,
03:02we want you to make elevated versions
03:05of traditional stadium food.
03:07But listen up, guys.
03:09We're not in the nosebleeds of your local stadium.
03:12We're in the MasterChef kitchen.
03:13And that means we want food that only someone
03:17who knows your culture could cook.
03:20That's what could send you and your territory
03:22to the safety of that balcony tonight.
03:25Yeah.
03:25It's good.
03:26Tonight, you'll have 60 minutes to cook an elevated dish
03:29inspired from stadium food.
03:32And use everything in this kitchen at your disposal,
03:34from the mouthwater ingredients from that pantry
03:38to the incredible, top-of-the-line Thor kitchen
03:42ranges crafted to meet every demand from professional chefs.
03:45Oh, yes.
03:46Right, everybody ready?
03:47Yeah.
03:48Good.
03:49Your time starts.
03:54In fact, wait.
03:56Wait.
03:56Come on.
03:57It's the Soccer World Cup.
03:58Whoa!
03:59Come on.
04:00Let's go.
04:02Come on, Val.
04:03Right.
04:04Your time starts.
04:14Easy.
04:15First pantry.
04:16Pantry chaos.
04:17I love it.
04:18Oh, my god.
04:20Sorry, sorry, sorry.
04:21This pantry is chaotic.
04:24Oh, my god.
04:25Slather.
04:26Crack bottle.
04:27Crack bottle.
04:27Oh, sorry.
04:28People are almost trampling each other.
04:30Has anybody seen sugar?
04:31Behind, behind, behind.
04:32I am about as front as I can get.
04:34But I'm a professional wrestler.
04:36Oh, I need these.
04:37So I kind of feel like I'm at home.
04:39Ah!
04:43Okay, let me think, let me think.
04:45Wait, am I in the wrong spot?
04:46Oh, yeah.
04:47Just kidding.
04:48We're gonna go.
04:48Let's go.
04:49Come on.
04:49Wrong station.
04:51Oh, no.
04:52Maybe I'm more nervous than I thought.
04:54Okay.
04:56Oh, my eyes are burning.
04:58America's relaxed.
04:59We got this nice and easy.
05:01I'm making, like, my take on the chicken condensas tacos.
05:03So I boil the chicken, get nice and tender, crisping up the chicken skin, putting some duck
05:07fat in this, gonna broil it, get nice and crispy.
05:09Should be good to go.
05:10I'm making coxinha.
05:12It's a very famous Brazilian street food that's served at games, soccer games.
05:18It's one of the most famous in Brazil.
05:20My friends always ask me to make this dish, always.
05:26How exciting is this?
05:27Top 20 and game day gourmet.
05:31Come on.
05:31Yeah, I think there's so many different ways to go.
05:33And I think everyone has a very different experience with stadium food.
05:37I think we could be in for a treat.
05:38Asia Pacific.
05:40Yeah, baby.
05:41Woo!
05:44How we doing, Team Europe?
05:45We're doing good.
05:48Guys, 10 minutes down, 50 minutes to go.
05:51Let's go.
05:53I am making a Yiddo burger with loaded Greek fries.
05:57Team Europe.
05:58Woo!
05:59Team Europe.
06:00I am making fasciutiki smajone, which is a Polish beef pie.
06:06This is a festival street food in Poland, where people could just grab it, go, and go back
06:12to the game and watch it.
06:16Agata.
06:16Hi.
06:17What are you doing?
06:18I am doing tortillas de patatas, a very classic Spanish dish.
06:23I'll go to watch soccer games with my friends at the bars or around the stadium, and that
06:27will be a classic always.
06:29So like a little bite-sized omelet or quiche.
06:32Traditionally, it's like, clean the fridge out, let's do a tortilla.
06:34Yes.
06:35But how are you going to elevate this?
06:36I'm elevating it with the caramelized onion, and instead of traditional alioli, I'm making
06:41it with roast pepper with prosciutto on top.
06:44Sounds delicious.
06:45Very best of luck to go.
06:47Food, do you have any garlic?
06:48Yes.
06:49Can I get like two?
06:50You can.
06:51Give me one second.
06:53Perfect.
06:53At college, I went to almost every football game, and chicken nuggets were my favorite
06:57thing to get there.
06:58So this dish is going to be an ode to that.
06:59And to elevate it, I'm going to make a Taiwanese popcorn version.
07:02Let's go, Asia!
07:03Woo!
07:03Yeah!
07:04Woo!
07:05The immunity pin, I need to get that, not only for myself, but also my team.
07:10How are we doing, Team Africa?
07:12Yeah!
07:13You got this, Rita.
07:13You got this, girl.
07:15I am making spice beef pie with tomato, pepper reduction, and chipotle aole.
07:21When I was growing up in Nigeria, we'd do game day, we'd do vile re's, and at the end,
07:26they'd give us some meat pie.
07:27So basically, I'm taking this picture from there.
07:30Hi, Nora.
07:31How are you?
07:31You're an amazing chef.
07:33Yes?
07:34What are you making here?
07:35I'm making harak, fish, and ma'kouda sandwich with Mediterranean salad.
07:40Is this something traditional that you would normally have?
07:43It's the cheapest sandwich you can actually get in Morocco.
07:45Okay.
07:46But also one of the most delicious.
07:47But what makes us elevated?
07:51Um...
07:52What makes us elevated is delicious.
07:56Very good.
07:56This is the dish of my childhood.
07:58Well, remember, you really have to wow us with this dish, okay?
08:00Yes.
08:01Stay calm.
08:02Stay focused.
08:03Thank you, Nora.
08:04I look forward to having it.
08:05Thank you, chef.
08:05We're down to 45 minutes remaining.
08:08Come on.
08:09Let's go.
08:11Come on, now.
08:13I'm worried about time, and I am very overwhelmed.
08:17Sorry.
08:17And I'm running like a chicken with her head cut off.
08:21Tomatoes.
08:22Tomatoes.
08:23Tomatoes.
08:23I'm running back to get tomatoes, then running back to get olives.
08:28Help me.
08:28My brain is just not braining.
08:33Damn it.
08:34Oh, you're...
08:34Slide it.
08:35Huh?
08:36Hold up, Nora.
08:37Cut out a finger.
08:38Eh?
08:39Oh, my God.
08:40Cut here.
08:41It's blood.
08:41Throw it on, all right?
08:42A lot of things are going on.
08:44It's chaos all over the kitchen.
08:47Nobody wants to be the first person to leave the competition.
08:51It is so much pressure.
08:53Eh?
08:54Ah.
08:55Oh, yeah, yeah.
08:56Oh, my God.
09:06Look at this.
09:07I don't have to freak out.
09:08You gotta hurry.
09:09You gotta hurry.
09:09Let's go, Team Africa.
09:11Go, Africa!
09:13You all good?
09:14Fuck me out.
09:15Okay.
09:16Sorry.
09:16How's Team Europe doing?
09:18Perfect, Ted.
09:18Let's go, baby.
09:19You're doing great.
09:20Put some more butter.
09:21Come on.
09:22There we go.
09:24There we go.
09:25Today is all about stadium food,
09:27but we are wanting them to elevate their culture.
09:29We want to see how creative they are
09:31and really how each group will approach this challenge.
09:35Anybody got garlic?
09:36Right.
09:36Perfect.
09:37Thanks.
09:38In Scotland, I had a meat pie recently
09:40with a braised shin of beef with truffle inside the pie.
09:45At the stadium.
09:45At the stadium.
09:46It was mind-blowing.
09:47Wow.
09:47Just throw it right back in for another minute.
09:50Oh, f***.
09:51Eggs, eggs, eggs.
09:54Please don't break.
09:55God, please don't break.
09:56I am making a spin on a typical South African sausage
09:59called bourrevos.
10:00Everybody who's from South Africa who plays rugby
10:03knows that you have bourrevos when there's a rugby match.
10:05And I'm doing some parmesan truffle fries.
10:08The most important thing in this dish is the sausage.
10:11If I don't get that right, forget it.
10:12Guys, we're 20 minutes down, 14 minutes to go.
10:16Let's go.
10:17Let's just...
10:18All right, America, guys, we're getting there.
10:20Let's go.
10:20Yes.
10:21Oh, my gosh, I'm eating more water.
10:22Hey, Sakaiya, how are you?
10:24Hi, she's Tiffany.
10:25What you got going on here?
10:26What are you making?
10:27I'm making a Jamaican beef patty with a cheddar mornay sauce
10:32and, like, a barbecue sauce and a cabbage and carrot slaw.
10:35What made you pick this particular dish?
10:37It's easy to eat.
10:38If you're at, like, a stadium, you get up because your team just won.
10:42There's a lot at stake right now.
10:44There is an immunity pan, and that can keep you here and your whole team safe.
10:48I'm pretty confident that me and my team are going to get that pan.
10:51Good.
10:51Thank you, chef.
10:54Today I'm making a marinated banhmi with a spicy aioli and with a pho ajout.
11:01Right.
11:02Aishu.
11:03Tell me, what are you doing?
11:04I'm making a South Indian bonda, which is, like, a savory donut.
11:08It's a street food phenomenon, right?
11:10Yes, you can find it in stadiums.
11:12You know, one of the things I love about a bonda is when it's light and the texture is great.
11:16So I'm putting curry leaves, toasted cumin.
11:18I'm putting some grated coconut in there.
11:20And what's the protein?
11:21I'm not doing a protein.
11:22Even though I eat meat, when I think about Indian food, it's the vegetarian food that really brings the soul.
11:26Good.
11:27And what would it mean to get your hands on the immunity pin tonight?
11:29I know we have a strong team, and I'd love to share this rest of the competition that we're here
11:33and we mean it.
11:34Good luck, yes.
11:37Oh, I'm messing up.
11:39I'm trying to get this edible boat right.
11:41I'm making salt and pepper tiger shrimp with a hot honey sambal.
11:44It's like a really fast Malaysian finger food.
11:46So I'm going to do an elevated version with some Thai basil, some fresh chili shallots.
11:52It just fries really fast.
11:53It's super delicate.
11:54But I think I'll get it right.
12:01It's so pretty.
12:02You good, Ted?
12:03I'm good.
12:03I like that sound.
12:05I like the sound.
12:06Julia, tell me about the dish.
12:07What are you doing?
12:08So I'm making crispy polenta fries with a blue cheese mousse, candied pancetta.
12:14Sounds nice.
12:15And a fig coulis.
12:16So it's like Italian loaded fries.
12:18Yes.
12:19This is my favorite stadium snack, and I figured I want to be true to myself and also my Sicilian
12:24reverber.
12:24How do you know a stadium food so well?
12:26Right out of college, I got a job as a financial analyst for a professional baseball team.
12:30So I was always at the stadium.
12:32And what would that mean tonight for you to get your hands on that immunity pin?
12:35I'm confident Team Europe's going to get the immunity, but I would love for it to be me,
12:38for my team to know that they can count on me.
12:40Very best of luck.
12:41Thank you very much.
12:41Appreciate it.
12:45Oh, boy.
12:45Final 20 minutes, guys.
12:50Let's do it.
12:51What are we missing?
12:52All right.
12:53I assume from Asia Pacific, she's playing to her roots and going down this sort of street food phenomenon,
12:59a bondo.
12:59Almost like a sort of useful donut, but rolled in spice.
13:03It's sweet or savory?
13:04It's savory.
13:05Woo!
13:05Okay.
13:06Oh, my God.
13:09That it?
13:11The bandage fell out.
13:12Please, I don't want to...
13:13I don't want to...
13:14Nora from the African Territory has this sort of sandwich, but it's haddock and it's potatoes
13:22and it's harissa and it's termoula.
13:24So, so many, like, traditional components and ingredients in that dish.
13:29How is she going to put it all together?
13:30Yeah, there's a lot going on there.
13:31There we go.
13:33Now you're getting candied.
13:35Julia from the Europe Territory, she wants to do an elevated take on loaded french fries.
13:39So, she started off with some really nice ingredients.
13:41Polenta, fresh figs, blue cheese.
13:43With something so simple, it's got to be, like, elevated.
13:45Those ingredients are in the right direction.
13:47It's all about execution for Julia.
13:49What am I doing right now?
13:50What do I need?
13:51Cornstarch, cornstarch, cornstarch.
13:52That's it.
13:53I really hope this works.
13:54What are you doing?
13:54I really hope this works.
13:56Now, you got this all day.
13:57Come on, now.
14:01What's up?
14:03Cornstarch out of my pancetta.
14:05I don't like that.
14:05I'm not using that.
14:07Do I have time to restart?
14:09Do I restart it?
14:10How much time do I have on the clock?
14:11I have to get my polenta fries in the fryer.
14:14I need to complete that mousse.
14:16There are so many things I need to do.
14:17This is the last thing I needed.
14:19Oh, my God.
14:20This is a disaster.
14:23Oh, my God.
14:32What's up?
14:33What the ?
14:34I don't like pancetta.
14:35I don't like that.
14:36I'm not using that.
14:38Do I have time to restart?
14:39No.
14:42There are so many things I need to do,
14:44and I do not have enough time to restart it.
14:46So I'm literally, like, trying to turn it
14:48so that it doesn't look burnt.
14:49That one's not usable.
14:50I have to try to salvage as much as I can.
14:53I need to start my polenta fries.
14:55That's too thick.
14:56No, no, no.
14:56Uh-oh.
14:57And if not, I'm in big, big trouble.
14:59I need to solve this as soon as they get out.
15:0215 minutes to go.
15:03Last 15.
15:06Ooh, that's nice.
15:07Shonpa.
15:08Hi, Joe.
15:08What's this?
15:09Some big pieces of fried chicken.
15:10Yes, we're doing a tandoori spice buttermilk fried chicken
15:13with a coleslaw raita,
15:15and it's going to have a tamarind chili glaze on top.
15:17Is it going to go in the form of a sandwich?
15:19Yeah.
15:19What is the cut of chicken?
15:21Is that a thigh?
15:21Yes, this is boneless chicken thigh.
15:23That's going to take a while to cook through.
15:25Yeah.
15:25And you need to let it rest.
15:26Yes, yes.
15:26So it's basically like a spicy chicken sandwich with coleslaw.
15:29Yes, and fired by Bangladeshi-style pokoras.
15:32And you're making your own chips, too.
15:34Yes, I'm making chopped masala chips.
15:36Fantastic.
15:36Good luck to you.
15:37Thank you, thank you.
15:39Can anyone grab onion?
15:40Do you have onion?
15:41I don't have honey.
15:41I'm sorry.
15:42I could use sugar, right?
15:43I'll use sugar.
15:44All right, Peter, what are we looking at?
15:45We're doing a yagi spice chicken tender.
15:48Yagi?
15:48What does that mean?
15:49It's almost like a suya spice as well,
15:51but it's more of in the northern Africa.
15:52So we're going to season the chicken tenders with that
15:54and pair it with an interesting ketchup aioli,
15:57a mustard cream sauce,
15:58and then we'll have some french fries.
15:59My family and I always are going to sports games,
16:02and actually one of my best memories
16:04is going with my mom to Nigeria
16:06versus American soccer games.
16:07So this is kind of me doing a take on what we had there.
16:11Okay, so in the audition with the duck,
16:14the suya was, like, very light.
16:17Yes, chef.
16:17It really had that spice, that flavor.
16:19Are we going to have spice here?
16:22Oh, my goodness.
16:22Yagi spice will hit you today.
16:23Okay.
16:24Absolutely, chef.
16:25Very nice.
16:26Best of luck, Peter.
16:27Thank you, chef.
16:28Did you guys see cabbage in there?
16:30I have regular cabbage.
16:30Please, yes.
16:31I'll take.
16:32Okay, perfect.
16:33The chicken is ready.
16:35Right, Jake.
16:36Hey, how's it going today, man?
16:37What are you doing?
16:38I'm going to be doing an elevated play
16:39and a quesadilla taco.
16:41I grew up kind of going in and around stadiums.
16:43I was in the marching band in college.
16:46One of my favorite Mexican stadium foods is a taco.
16:48So I've got that beautiful birria consomme
16:51going right there.
16:52And I'm going to be getting the tortilla
16:53and a corn puree.
16:55I'm going to be finishing it off
16:56with a birria-style tortilla chip,
16:58dipped in consomme and fried in a pan.
17:00And you're using filet as well?
17:02Yes, I am using filet.
17:03You've got just over five minutes to go.
17:05Are you running behind?
17:06No, not quite.
17:07I mean, I just got to get this steak finished off.
17:09So I got to get this up to mid-rare temp,
17:11and then after then, I'm good to go with the plating.
17:13Yes, good luck.
17:14Five minutes to go, guys.
17:15It's 55 minutes down, five minutes to go.
17:20All right, Nora, are you ready?
17:23No, you're in panic.
17:24What's going on?
17:24Can I help?
17:25I'm not in panic.
17:26I'm just trying to get my stuff in the plate.
17:29That's like a fish sandwich?
17:30Yep.
17:31Wow, this looks really interesting.
17:32Good luck.
17:32I can't wait to try it.
17:33Thank you, Chef.
17:34Thank you, Joe.
17:35Sorry.
17:36Come on.
17:37Scissors, scissors.
17:38Who's got scissors?
17:39Did anyone grab their plate yet?
17:41Oh, my God, get plating.
17:42Get plating!
17:45It needs sugar.
17:46Jake from the Americas territory.
17:48I think he's a little bit confused.
17:49He seems to spend so much time cooking this filet mignon.
17:52The berry sauce, that's en route.
17:55But honestly, that steak is hammered.
17:58Wow, that's beautiful.
17:59That's the sun.
18:00I'm a little bit concerned about champa.
18:02From Asia Pacific, I've never seen anyone cut chicken that big.
18:06Look at the size of that thing.
18:07I'm not too sure if that's cooked properly.
18:09Yeah, it's really thick.
18:10It has to go in the oven, you know, just to cook it through.
18:12Guys, the final two minutes.
18:14Start plating, please.
18:16I really hope this works.
18:18Oh, my gosh.
18:20Slow out, bro.
18:21Finish strong.
18:22Oh, yeah, yeah.
18:23Come on.
18:24Come on, get it done.
18:26Let's go to Europe.
18:28Oh, my God, that mousse is sexy.
18:3060 seconds to go.
18:31Finishing touches.
18:32Let's go.
18:32One minute.
18:33Let's go, America.
18:34Let's go, America.
18:35Let's go, Asia.
18:36I'm shaking.
18:37Oh, my goodness.
18:38Let's go, team.
18:39Come on, guys.
18:40Let's go.
18:40Perfect.
18:43Oh, my God.
18:44Five, four, three, two, one.
18:48Stop.
18:49Hands in the air.
18:50All right.
18:51All right.
18:53Let's go.
18:55How do you guys feel?
18:56I'm okay.
18:57What are you guys?
18:59Oh, man.
19:01Absolutely charred on that chip.
19:03It's a good time.
19:04All of it.
19:05Yeah, team Europe.
19:06Team Europe.
19:06Oh, my God.
19:07Be gentle with the lady.
19:08I don't know what was wrong with it, but it's just, like, not frying.
19:14Well, it's fine, bro.
19:15It's good.
19:15The fries are going to be soft.
19:17Good job.
19:17Good job.
19:18Oh, that looks gorgeous.
19:19I feel like it's a little messy.
19:21Way to go, Afro.
19:23How'd you go?
19:24I think good.
19:25Come here.
19:25Oh, it looks so beautiful.
19:27I love you.
19:27Hi.
19:30Hot?
19:30Yeah.
19:31I'm feeling a little overwhelmed because I didn't have enough time to make my plate a
19:35little more neat and more pretty, but I'm confident in the flavors.
19:39They're so good.
19:41Yeah, but you never know.
19:43There is always plot twists, right?
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20:06Right, all of you, well done.
20:07You have officially survived your first ever MasterChef challenge.
20:12Now, it's time to come around and take a much closer look at everyone's dishes.
20:18Shall we?
20:19Let's go.
20:19Let's do it.
20:25Right, Maria.
20:26You stewed the chicken in that broth?
20:28I cook the thighs in the chicken broth.
20:34Jake, are you happy with the cook of the steak?
20:36Yeah, I believe I am.
20:37It was coming up to temp as time was ending.
20:40You are happy or you believe you are happy?
20:42I believe I am happy.
20:44Mm-hmm.
20:46Takaya, what did you make?
20:48I made a take on a Jamaican beef patty.
20:51This is a barbecue sauce that my mom makes.
20:53I just did her recipe today.
20:57I'm looking around at the rest of my team and everyone's plates look amazing, but watching
21:02the judges walk around the room and inspect everyone's plate is a way more intense experience
21:08than I imagined.
21:10All right, Dave.
21:11What is this sauce here?
21:12Dachmira, and it's a reduction of the cooking liquid, chicken fat.
21:15Dachmira.
21:16Yes.
21:17Of course.
21:18Peter, you used the chicken tender, right?
21:21Yes, chef.
21:22What was the dredge?
21:23Flour cornstarch dredge and some seasoning as well as the yashi spice mix.
21:27Very interesting.
21:30Nora, this is how you wanted it to look?
21:32This is not how I wanted to look after sitting with it and thinking about it.
21:38All right.
21:39All right, Julia, are you concerned about the color of the polenta fries?
21:44I wish I would have kept them in a little bit longer.
21:47I'm trying to read every reaction that the judges are giving.
21:51There's not a lot of feedback.
21:52I got the, are you happy with the cook on the tortilla?
21:54I usually like it a little bit more creamy.
21:59It is a chilling experience.
22:03Hello, Shamba.
22:04Hi.
22:05Looks like I got a really large piece of chicken that you tipped at.
22:08Um, I'm a little nervous about it.
22:11All right.
22:12Boom.
22:13Hello, Fu.
22:14You made the bon meat.
22:16What spices did you put in there?
22:17Uh, roasted star anise cinnamon as well as cardamom.
22:23Hello, Ashu.
22:24What did you make?
22:25I made a South Indian bonda.
22:27There's no protein, you know, no meat or anything in our hands.
22:32Daniel, what do we have here?
22:34Yeah, so I'll have a Taiwanese popcorn chicken wrap.
22:36What's in here?
22:37So that has tofu, mayo, Thai basil, and a bunch of spices.
22:42Mm-hmm.
22:43It's interesting.
22:46Wow, what a great first night.
22:48Some fantastic dishes out there.
22:50There is spice, there's sweetness, there's crunchiness.
22:53It's literally like taking a trip around the world.
22:55I'm stressed.
22:58This is nerve-wracking.
23:01We good?
23:01Yeah.
23:06Right, well done.
23:08It's time to highlight the top dish from each territory.
23:13First dish from Asia Pacific.
23:16This dish was cooked by a young lady who really did do a strong, elevated take on a traditional dish.
23:26Please step forward.
23:29Ice shoe.
23:34I can't believe I'm the first to walk up to the judges and present my dish.
23:38I know that some of these other competitors are making proteins, but I think my dish is going to surprise
23:44people.
23:44I want to start this competition with the immunity pin, because I want to show everyone that Asia Pacific is
23:50number one.
23:51Describe the dish, please.
23:52I made for you a South Indian potato bonda with a coconut chutney and a cilantro mint chutney.
23:59Ice shoe.
24:00It looks delicious.
24:01It is elevated, let me tell you.
24:02But as you know, it's equally about the taste.
24:05Shall we?
24:06Yes.
24:09Would this be served in a stadium?
24:11Yes.
24:12You find this food predominantly in stadiums.
24:15You don't eat bondas at home.
24:17It's a guilty pleasure.
24:20Delicious.
24:21Literally.
24:21I mean, you've got it absolutely nailed.
24:23The color and the texture.
24:24In terms of a celebration at a game, yeah, you're on the money.
24:28Great job.
24:29I like the coconut chutney.
24:30I never had that before, but the core of the dish is that fine balance between sweet and savory that
24:36is very rare to find.
24:37Thank you so much.
24:37Good job.
24:39When I get a bite of that donut with a little of the coconut and the garlic and all of
24:43the chutneys that you have going on,
24:45it is a snack that I would gladly indulge in.
24:48Good job.
24:51Guys, yes!
24:54Okay, the next dish that we want to taste is from Europe.
24:57It featured excellent sauce work and plated straight out of a fine dining restaurant.
25:05Please come forward.
25:07Agatha.
25:09Woo!
25:09Congratulations.
25:11Good job, Agatha.
25:13Congratulations.
25:15Okay, Agatha, please describe your dish.
25:18I made the tortilla de patatas with caramelized onions and red pepper alioli.
25:24This is a staple in every stadium, every Spanish bar, to Spain in a little bite.
25:30Look, there's not a glass of wine or a beer in all of Spain that doesn't have a piece of
25:34torta next to it.
25:35So, and I've eaten my share.
25:36And you can tell just like the ratio of the eggs to the potatoes that it's just right.
25:40I hope it eats well together.
25:42Shall we taste?
25:43Peace.
25:44Peace.
25:44Peace.
25:46Peace.
25:47Peace.
25:51Yeah, I think that the potatoes are perfectly cooked.
25:55And like a little bit of the smokiness in the sauce, it looks unassuming, but flavor-wise, it's banging.
26:03Tortilla is delicious.
26:04Yeah, potatoes are cooked beautifully.
26:05And be careful of the irony, because once you've got that prosciutto on top of that, it goes soggy.
26:09But it's a labor of love.
26:10There's no shortcut in making a beautiful tortilla.
26:13And you've done it well.
26:14Thank you, Chef.
26:15I'll just talk about the courage of doing such a common dish, because you elevated not in like putting caviar
26:21or foie gras on it.
26:22You elevated in the subtlety of the technique and the execution.
26:25Well done.
26:28Bravo.
26:29Bravo.
26:32Okay, the next dish from Africa had plating that was a bit more rustic.
26:37But the flavors were on point in every single element.
26:42Please come forward.
26:45Peter.
26:49Good job, Peter.
26:53Okay, Peter, what did you make and how does it relate to stadium food?
26:56Today, I made Yaji Spice Chicken Tenders and Fries, some Maggi Ketchup Ayoli, and a Creamy Mustard Sauce.
27:03Yaji's a spice blend found in a lot of parts of Nigeria.
27:06When I was a kid, we used to go to stadiums all the time with my mom and my brother.
27:09This is my halftime dish.
27:11Nice.
27:11I love the look of all of this.
27:13I mean, the whole thing feels definitely more elevated.
27:16Thank you, Chef.
27:17Shall we?
27:28Chicken tenders are delicious.
27:30They're crispy on the outside.
27:31They're tender in the middle.
27:33Beautifully seasoned.
27:34But it's the two sauces that really help elevate this.
27:36I mean, when I go to a stadium, oftentimes I see those chicken tenders in.
27:40These right here would get me with the aroma along.
27:43You really smell the spices from there.
27:46And I love that you seasoned it heavily on the chicken strips.
27:49I like this dish.
27:50Thank you, Chef.
27:51Yeah, it's courageous to do something that's very, very simple and execute it at a high level,
27:55which tells us a little bit about you as a cook,
27:57that if you're willing to double fry fries that are cut this thick
28:00and cook them properly and crispy and the sauces are great,
28:03it's all top level.
28:04Good job.
28:04Thank you, Chef.
28:08Tom.
28:09Tom.
28:12Okay.
28:13The final dish from the Americas.
28:16This dish was beyond appetizing.
28:20Please step forward to Kaya.
28:24Let's go.
28:26I feel pretty good about this dish.
28:28I know Jamaica's going to be proud about this dish.
28:30That looks delicious.
28:31My patties look amazing, but everything needs to be good on inside.
28:35Oh, wow.
28:37So I did a take on a Jamaican beef patty with a cabbage and carrot slaw,
28:42a sharp cheddar cheese Mornay sauce, and a barbecue sauce.
28:45It's something that's not messy.
28:48So like you're at a soccer match and you'll just eat it, get up.
28:51Your team wins and you're still eating.
28:53I love that they are golden brown and that crust looks proper.
28:58My biggest thing is making sure there's enough filling in there.
29:01Okay.
29:02Shall we?
29:03To Tiffany's point, it's all about the ratio, right?
29:06There we go.
29:07So cute.
29:08Yeah.
29:09Is that what you wanted?
29:10Yes.
29:10Yeah.
29:11Love that.
29:12How long did you cook them for?
29:14About 20 minutes.
29:21The dough is buttery.
29:23It's crisp.
29:24Overall, I like all the sauces, all the flavors, and I really like the crust that you have going
29:30on.
29:31Takaya, there's a lot of work that's gone into this.
29:33The spice is absolutely delicious on there.
29:36It's nailed.
29:36It's elevated.
29:37And you play to your strengths.
29:39Kudos.
29:39Well done.
29:40Yeah, it could have used a little bit more filling to the ratio of the crust, but the crust
29:44is so good on its own, I didn't even mind it.
29:47It seems pretty straightforward, but there's a lot of details in this that really raise
29:51the standard.
29:51Good job.
29:52Thank you, sir.
29:53Thank you, man.
29:58All four of you have given us a lot to talk about.
30:00We need a moment.
30:01Excuse us, please.
30:05The Austin's a lot.
30:08I mean, all four of them took mainstream staple food and elevated it.
30:14We're going to shout out to y'all, man.
30:15First day is hard.
30:16I know.
30:17That was delicious, but it's hard to get that so right.
30:20I was praying Agatha got the immunity.
30:24If I just wins, we're saved.
30:26Takaya got this.
30:27Are we in agreement?
30:28Yeah, for sure.
30:31Peter.
30:32Peter.
30:35Aishu, Agatha, Peter, Takaya.
30:38You four are safe from elimination.
30:41Well done.
30:41Give yourselves a round of applause, please.
30:45Now, it's time to see who is going to earn that incredible immunity pin and keep their whole
30:54territory safe from elimination tonight.
30:58Tonight's best dish was cooked by...
31:09Aishu, Agatha, Peter, Takaya.
31:13Tonight's best dish was cooked by...
31:19Aishu.
31:20Congratulations.
31:33Aishu, come up here and get the MasterChef immunity pin.
31:39Aishu!
31:40Great job, Agatha.
31:41Well done.
31:42Aishu!
31:44Well done.
31:45Congratulations.
31:46Go, Aishu!
31:46Go, Aishu!
31:48I'm so excited.
31:49I am so happy to get to represent India and be the first to win the immunity pin.
31:55Make your way to the balcony and everybody else from Asia Pacific, join Aishu.
32:00Let's go.
32:01Aishu, you killed it, bro.
32:03There's some really talented people here, but I'm hoping people are starting to see me
32:08more of a competition and taking me more seriously.
32:11Right.
32:12Asia Pacific are all safe from elimination.
32:15And Aishu, you'll have an incredible advantage in the next challenge.
32:18Yeah.
32:19Champa, be sure to thank Aishu because your dish sadly was in the bottom tonight.
32:24You had a lucky escape there, young lady.
32:28I'm so glad you got it.
32:29Now, it's time to taste the worst dishes of the evening.
32:34The first dish, it's from Europe.
32:37The dish just felt confused.
32:41Please make your way to the front.
32:45Julia, let's go.
32:50Let this go.
32:52Having the worst dish in my territory is beyond heartbreaking.
32:55I'm hoping that my flavors save me and that the judges really value that.
33:00Otherwise, I very well could be going home today.
33:02Right.
33:03Julia, please describe the dish.
33:05Yes.
33:05So, I made crispy polenta fries with a blue cheese mousse and candied pancetta with fig coulis.
33:13I understand the concept of trying to reinterpret loaded fries, except there's just so many things like the polenta fries
33:20look undercooked.
33:21The pancetta looks burnt, especially you're asking me to elevate stadium food.
33:26I want something to go boom.
33:28Shall we taste?
33:29Yeah.
33:40It's such a shame because the flavor of the polenta is delicious.
33:43The fig and the cheese, that goes hand in glove.
33:45You know that.
33:46It's the poor execution with the burnt pancetta at the end.
33:49Yes, chef.
33:50Overall, I don't fully see the vision.
33:53I understand the idea of the flavors.
33:56Yes.
33:56The mousse itself is just overwhipped.
33:58Great, chef.
33:59There are times where you do something and you just have to start over.
34:03Like, you can't just put that on a plate.
34:05Yes, chef.
34:06The execution fell short on every level.
34:09Yes, chef.
34:09Thank you, Julia.
34:10Please step back.
34:14And she works in a stadium as well.
34:16Oh, she knows that that wouldn't be served.
34:19No.
34:21The next dish in the bottom from the Americas,
34:23this cook took some pretty big risks that didn't pay off.
34:28Please come forward.
34:30Jake.
34:34My God, that's crazy.
34:37I am feeling super anxious right now
34:40because I know that the judges know that cook on the steak isn't right
34:43and that burnt tortilla isn't right.
34:46Really, those two are the two things that make the whole dish.
34:48So, today I made a take on a queso birria taco, sort of deconstructed.
34:53It's a pan-seared filet mignon with a birria consomme,
34:57cotilla corn puree, and birria-style tortilla chips.
35:00Jake, everything's very dark on the plate,
35:02and visually, it does not look as appetizing as it sounds.
35:08Temperature-wise, what are we going for here?
35:10Medium rare.
35:11Medium rare.
35:12What have we got?
35:14Sadly, it's above medium.
35:16That's heading towards medium well.
35:17But let's see how it tastes, shall we?
35:25Right, Jake.
35:27Sauces are delicious.
35:28Everything's there.
35:30Tortillas are overdone,
35:31but I think your biggest problem tonight
35:33is you're overthinking it, running too fast,
35:35and tonight you've just tripped up.
35:36Understood.
35:37You cannot afford to not make a perfect steak.
35:40Yes, chef.
35:40So you're putting a lot of time and concentration
35:42into the sauces,
35:43but you need to put that time back into the protein.
35:47Jake, if this didn't work out,
35:48I'm not sure why we're putting it on the plate.
35:50Yes, chef.
35:51Look, we love your ideas.
35:53Think big, creative, want to be ironic, and get it.
35:55But you can't have only big ideas
35:57and then trip over all the details
35:59that we're going to have to eat to get there.
36:02Thank you, Jake.
36:05The berry sauce is delicious.
36:06Yeah.
36:06It's such a shame.
36:08Damn, bro.
36:08Okay, this last dish we must examine closer
36:12is from Africa.
36:14It has a confusing presentation.
36:18Please come forward.
36:20Nora.
36:23I'm very nervous because everything got hectic,
36:27and I started just slapping things into the plate,
36:31but I'm hoping that they taste it
36:33and the flavor will make up for the plating
36:36and everything else.
36:37I've made a herok and ma'kouda sandwich
36:41with sarmoula mayo served with Mediterranean salad.
36:46In Morocco, we don't sell food in stadiums.
36:50We usually bring it with us,
36:51and this is usually what we make,
36:53a bunch of fried stuff
36:55and make little sandwiches with it.
36:58Visually, listen, I've had the traditional dish
37:00that you talked about,
37:01and I've never seen it looking like this.
37:03You're asking us to take a bite of the sandwich.
37:05Our mouths aren't that wide,
37:06so I'm just trying to figure out how to get in there.
37:07Does it come with an instruction book?
37:11Shall we?
37:12Let's give it a try.
37:15It doesn't look bad.
37:17There's just, like, a lot going on.
37:27Yeah.
37:28Sorry, Chef.
37:32I think that what the problem is
37:34is that the deconstruction of the dish
37:36literally deconstructs the dish
37:38and destroys it.
37:39You need the capers,
37:40the acidity of the salad,
37:41the freshness in the sandwich.
37:43It doesn't make sense.
37:46Having been to Morocco many times,
37:48understanding this staple,
37:50your version is confusing
37:52because there's, like, three dishes going into one.
37:54Was it haddock, the fish?
37:56Yes.
37:56That's somewhat overcooked.
37:58So that is, um...
38:03What?
38:04Oh, my Lord.
38:06What?
38:06Is this a Band-Aid?
38:08Oh, I'm sorry.
38:11Oh, yeah, that's a Band-Aid.
38:12Oh, my God.
38:14Oh, my Lord.
38:22Oh, my Lord.
38:23Oh, my Lord.
38:24Is this a Band-Aid?
38:27Oh, yeah, that's a Band-Aid.
38:29Oh, I'm sorry.
38:35Is that your Band-Aid?
38:36Did you cut yourself?
38:37I did cut myself a couple of times
38:39in that last one.
38:41That is insane.
38:43You lost it,
38:44and you didn't realize you lost it?
38:46I thought it fell on the floor.
38:47I almost ate it.
38:48Yeah, you did.
38:49I'm sorry.
38:50I'm done.
38:52Oh, goodness.
38:54Nora, I don't...
38:55I'm gonna be honest.
38:56I don't...
38:56I don't know how to go from here.
38:59There's a lot of things wrong with the dish already,
39:01and then to find a Band-Aid?
39:04I am so sorry.
39:06That is insane.
39:08Thank you, Nora.
39:11Oh, my God.
39:16We're eating Band-Aids now.
39:18What the is going on?
39:19I didn't feel it when it fell.
39:21I didn't feel it.
39:22I didn't know what it got,
39:23what it went.
39:24I guess it went.
39:26F***.
39:27That is, like, literally my worst nightmare.
39:29Yeah, Band-Aid's about as gross as it gets.
39:31Yeah, it does.
39:32What could be worse?
39:32Mm-mm.
39:34Anyway, I think it's pretty clear, right?
39:35Yeah.
39:35Nora, she's definitely going on.
39:38Absolutely.
39:39All right, folks.
39:42Right, Jake, Nora, and Julia.
39:45Three dishes that did not hit the mark.
39:47But Joe, Tiff, and I all agree.
39:51The home cook leaving MasterChef tonight is...
40:00Nora.
40:02Please say goodbye to your fellow chefs.
40:04Julie and Jake, head back to your stations, please.
40:09Nora, sadly, it is a first for us judges,
40:12but a Band-Aid in that sandwich is not acceptable.
40:16I'm sorry.
40:17Yeah, you have a lot of passion for the traditions of Morocco.
40:20Today, it's spun a little out of control,
40:21but it's a breath of fresh air for you to bring in
40:23a piece of one of my favorite countries in the world.
40:26So, thank you for that.
40:27Nora, please place your apron on your bench.
40:34I don't feel good, obviously, but it's fair.
40:37I mean, I served a bandage to Gordon Ramsay.
40:40What do I expect?
40:42Dave, you better.
40:44I'm going to try.
40:45You need better.
40:47Beyond the bandage, I was not satisfied
40:49with how I executed the dish.
40:52But I'm still proud of myself.
40:53I'm one of the top 20 best home cooks in all of America.
40:57Bye, Nora.
41:00Yes!
41:02Woo!
41:05Next time on MasterChef Global Gauntlet.
41:08List!
41:09The territory's first mystery box of the season is tougher than it looks.
41:14That is how a MasterChef creates eggs benedict.
41:16Oh, Lord.
41:17Oh, I shoot.
41:18Yes, Chef.
41:18You get to choose one territory that must use a tiny whisk.
41:23Oh, my.
41:24I want to start knocking down enemies.
41:26Oh, what?
41:28With pressure this high.
41:29Oh, my God.
41:30Definitely a workout.
41:31I don't know if I can do it.
41:34Somebody is going to crack.
41:35I have to start over.
41:36What?
41:37This is a mess.
41:39Yep.
41:39Well, what do you think?
41:39We're stupid?
41:45The Floor, all new.
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