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00:01Tonight, on MasterChef Global Gourmet,
00:04welcome to the top 20.
00:06The four territories, the Americas,
00:09Europe, Asia Pacific, and Africa,
00:12go head-to-head for the first time.
00:15Let's go! Come on!
00:16Asia Pacific! Yeah, baby!
00:19If you cook the best stadium food,
00:21you'll also save the rest of your territory from elimination.
00:25All right, Americas, we're getting there.
00:27Just over five minutes to go. Are you running behind?
00:28I'm pretty confident that me and my team are gonna get that pin.
00:31How's Team Europe doing?
00:32Oh, .
00:32But one mistake could cost the whole team.
00:35Oh, my God, this is a disaster.
00:37How we doing, Team Africa?
00:38Help me!
00:39Do you want these to be burnt like this?
00:41There are times where you just have to start over.
00:44Is this a Band-Aid?
00:47Oh!
01:04All right, here we go.
01:06Top 20.
01:07Four incredible territories.
01:09Whoa!
01:11Whoa!
01:12Whoa!
01:12Yeah!
01:13Oh, my God!
01:14Whoa!
01:14I'm so excited!
01:16Welcome, guys!
01:17Come on!
01:18Let's go, Top 20!
01:19Let's go, Top 20!
01:20Yay!
01:21It is the most amazing feeling walking into this kitchen knowing that I am one of the
01:25top 20 home cooks in America.
01:28Oh, yo, you see the soccer ball?
01:29That's sick.
01:30Woo!
01:31Woo!
01:31And I'm here to show everybody what a great home cook representing Team Europe can do.
01:36Welcome to the Top 20 Must Chef Global Gauntlet.
01:41Yay!
01:42Top 20!
01:44Woo!
01:46Tonight, the real tournament does begin.
01:48And honestly, I am so excited to see what the world has to offer.
01:53Ready, ready, ready, ready.
01:54This is a high stakes global battle with a big prize up for grabs.
02:00That quarter of a million dollars.
02:04Woo!
02:04Woo!
02:04Now, for the first phase of the competition, you'll cook alongside other members of your
02:10territory, where each of you will be responsible for your own individual dish.
02:16We'll then taste the top dishes from each territory.
02:21And if you cook the best dish of the night, you'll win the MasterChef immunity pin.
02:28Woo!
02:30This will keep you safe from elimination in the following challenge.
02:33But even better news, you'll also save the rest of your territory from elimination tonight.
02:41Oh!
02:43We're good.
02:44We're good.
02:44We're good.
02:45We're good.
02:46We're good.
02:48Yes!
02:49We'll then taste the worst three dishes from the remaining territories.
02:54And unfortunately, one home cook will be eliminated.
02:59Now, in the spirit of the World Cup for tonight's challenge, we want you to make elevated versions of traditional
03:06stadium food.
03:08But listen up, guys.
03:09We're not in the nosebleeds of your local stadium.
03:12We're in the MasterChef kitchen.
03:14And that means we want food that only someone who knows your culture could cook.
03:20That's what could send you and your territory to the safety of that balcony tonight.
03:25Yeah.
03:26It's good.
03:26Tonight, you'll have 60 minutes to cook an elevated dish inspired from stadium food.
03:33Use everything in this kitchen at your disposal.
03:35From the mouthwater ingredients from that pantry to the incredible top-of-the-line Thor kitchen ranges crafted to meet
03:44every demand from professional chefs.
03:46Oh, yes.
03:47Right.
03:47Everybody ready?
03:48Yeah.
03:49Good.
03:50Your time starts...
03:54In fact, wait.
03:56Wait.
03:57Come on.
03:58It's the Soccer World Cup.
03:59Come on.
04:01Let's go.
04:02Oh, Val.
04:03Right.
04:04Your time starts...
04:14Easy.
04:16First pantry.
04:17Pantry chaos.
04:18I love it.
04:19Oh, my God.
04:20Hi.
04:20Sorry, sorry, sorry.
04:22This pantry is chaotic.
04:24Oh, my God.
04:26Glather.
04:27Crack bottle.
04:28Oh, sorry.
04:29People are almost trampling each other.
04:31Has anybody seen Sugar?
04:32Behind, behind, behind.
04:33I am about as front as I can get.
04:35But I'm a professional wrestler.
04:37Oh, I need these.
04:38So I kind of feel like I'm at home.
04:40Ah!
04:43Okay, let me think, let me think.
04:45Wait.
04:46Am I in the wrong spot?
04:47Oh, yeah.
04:47Just kidding.
04:48We're gonna go.
04:49Let's go.
04:49Come on.
04:50Wrong station.
04:51Oh, no.
04:53Maybe I'm more nervous than I thought.
04:55Okay.
04:57Oh, my eyes are burning.
04:58America's relaxed.
04:59We got this.
05:00Nice and easy.
05:01I'm making, like, my take on the chicken carnitas taco.
05:04So I boil the chicken, get nice and tender, crisping up the chicken skin, putting some
05:08duck fat in this, gonna broil it, get nice and crispy.
05:10Should be good to go.
05:11I'm making coxinha.
05:13It's a very famous Brazilian street food that's served at games, soccer games.
05:18It's one of the most famous in Brazil.
05:21My friends always ask me to make this dish.
05:24Always.
05:26How exciting is this?
05:28Top 20 and game day gourmet.
05:31Come on.
05:32Yeah, I think there's so many different ways to go, and I think everyone has a very different
05:36experience with stadium food.
05:38I think we could've been for a treat.
05:39Asia Pacific!
05:41Yeah!
05:42Woo!
05:42Woo!
05:44How we doing, Team Europe?
05:46We're doing good.
05:49Guys, 10 minutes down, 50 minutes to go.
05:52Let's go.
05:54I am making a Yiddo burger with loaded Greek fries.
05:58Team Europe!
05:59Woo!
06:00Team Europe!
06:01I am making paschatiki, smarżone, which is a Polish beef pie.
06:07This is a festival street food in Poland, where people could just grab it, go, and go back
06:13to the game and watch it.
06:16Agatha.
06:17Hi.
06:18What are you doing?
06:18I am doing tortilla 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
06:28will be a classic always.
06:30So like a little bi-sized omelet or quiche.
06:32Traditionally, it's like, clean the fridge out, let's do a tortilla.
06:35Yes.
06:36But how are you gonna elevate this?
06:37I'm elevating it with the caramelized onion, and instead of traditional alioli, I'm making
06:42it with roast pepper with prosciutto on top.
06:44Sounds delicious.
06:45Very best of luck to you.
06:47Food, do you have any garlic?
06:49Yes.
06:49Can I get like two?
06:51You can.
06:51Give me one second.
06:53Perfect.
06:54At college, I went to almost every football game, and chicken nuggets were my favorite
06:57thing to get there.
06:58So this dish is gonna be an ode to that.
07:00And to elevate it, I'm gonna make a Taiwanese popcorn version.
07:03Let's go, Asia!
07:03Yeah!
07:05Yeah!
07:05Go!
07:06The immunity pin.
07:07I need to get that, not only for myself, but also my team.
07:11How we doing, Team Africa?
07:12Yeah!
07:13You got this, Rita.
07:14You 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.
07:25We'd do vile raise, and at the end, they'd give us some meat pie.
07:28So basically, I'm taking this picture from there.
07:30Hi, Nora.
07:31How are you?
07:32Doing amazing, Chef.
07:34Yes?
07:34What are you making here?
07:35I'm making harak, fish, and a makouda sandwich with Mediterranean salad.
07:40Is this something traditional that you would normally have?
07:43It is.
07:43It's the cheapest sandwich you can actually get in Morocco.
07:46Okay.
07:46But also one of the most delicious.
07:48But what makes this elevated?
07:52Um...
07:53What makes this elevated is delicious.
07:56Very good.
07:57This is the dish of my childhood.
07:58Well, remember, you really have to wow us with this dish, okay?
08:01Yes.
08:02Stay calm.
08:03Stay focused.
08:04Thank you, Nora.
08:05I look forward to having it.
08:06Thank you, Chef.
08:06We're down to 45 minutes remaining.
08:09Come on.
08:10Let's go.
08:12Come on now.
08:13I'm worried about time, and I am very overwhelmed.
08:17Sorry.
08:18And I'm running like a chicken with her head cut off.
08:22Tomatoes.
08:22Tomatoes.
08:23Tomatoes.
08:24I'm running back to get tomatoes, then running back to get olives.
08:28Help me.
08:29My brain is just not braining.
08:33Oh, damn it.
08:36Oh, look.
08:37Nora, cut out a finger.
08:39Eh?
08:39Oh, my God.
08:40Cut here.
08:41It's blood.
08:43A lot of things are going on.
08:45It'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?
08:56Oh, yeah, yeah.
08:57Oh, my God.
09:10I got this.
09:11I don't have to freak out.
09:12You gotta hurry.
09:13You gotta hurry.
09:14Let's go, Team Africa.
09:16Go, Africa!
09:17You all good?
09:18Fuck me out.
09:19Okay.
09:20Sorry.
09:21How's Team Europe doing?
09:22Perfect, Ted.
09:23Let's go, baby.
09:23You're doing great.
09:24Put some more butter.
09:25Come on.
09:26There we go.
09:28There we go.
09:29Today is all about stadium food, but we are wanting them to elevate their culture.
09:34We want to see how creative they are and really how each group will approach this challenge.
09:39Anybody got garlic?
09:40Right.
09:41Perfect.
09:41Thanks.
09:42In Scotland, I had a meat pie recently with a braised shin of beef with truffle inside the pie.
09:49At the stadium.
09:49At the stadium.
09:50It was mind-blowing.
09:51Wow.
09:51Just throw it back in for another minute.
09:55Oh, .
09:55Eggs, eggs, eggs.
09:59Please don't break.
09:59God, please don't break.
10:00I'm making a spin on a typical South African sausage called burrovos.
10:05Everybody who's from South Africa who plays rugby knows that you have burrovos when there's a rugby match.
10:10And I'm doing some parmesan truffle fries.
10:12The most important thing in this dish is the sausage.
10:15If I don't get that right, forget it.
10:17Guys, we're 20 minutes down.
10:1840 minutes to go.
10:20Let's go.
10:22Let's go.
10:22Let's go.
10:22All right, Americans, we're getting there.
10:24Let's go.
10:25Yes.
10:25Oh, my gosh.
10:26She needs more water.
10:27Hey, Sakaiya.
10:28How are you?
10:28Hi, she's Tiffany.
10:29What you got going on here?
10:30What are you making?
10:31I'm making a Jamaican beef patty with a cheddar Mornay sauce and like a barbecue sauce and a cabbage and
10:38carrot slaw.
10:39What made you pick this particular dish?
10:42It's easy to eat.
10:43If you're at like a stadium, you get up because your team just won.
10:46There's a lot at stake right now.
10:48There is an immunity pan and that can keep you here and your whole team safe.
10:53I'm pretty confident that me and my team are going to get that pan.
10:55Good.
10:56Thank you, chef.
10:56Thank you, chef.
10:58Today, I'm making a marinated banhmi with a spicy aioli and with a pho ajou.
11:05Right.
11:06Aishu.
11:07Hi.
11:07Tell me, what are you doing?
11:09I'm making a South Indian bonda, which is like a savory donut.
11:13It's a street food phenomenon, right?
11:14Yes.
11:14You can find it in stadiums.
11:16You know, one of the things I love about a bonda is when it's light and the texture is great.
11:20So I'm putting curry leaves, toasted cumin.
11:22I'm putting some grated coconut in there.
11:24And what's the protein?
11:25I'm not doing a protein.
11:27Even though I eat meat, when I think about Indian food, it's the vegetarian food that really brings the soul.
11:31Sure.
11:31Good.
11:31And what would it mean to get your hands out on the immunity pin tonight?
11:33I know we have a strong team and I'd love to share this rest of the competition that we're here
11:37and we mean it.
11:38Good luck, yes.
11:41Oh, I'm messing up.
11:43I'm trying to get this edible boat right.
11:45I'm making salt and pepper tiger shrimp with a hot honey sambal.
11:48It's like a really fast Malaysian finger food.
11:50So I'm going to do an elevated version with some Thai basil, some fresh chilies, shallots.
11:56It just fries really fast.
11:57It's super delicate.
11:58But I think I'll get it right.
12:05It's so pretty.
12:06You good, Ted?
12:07I'm good.
12:08I like that sound.
12:09I like the sound.
12:10Julia, tell me about the dish.
12:12What are you doing?
12:12So I'm making crispy polenta fries with a blue cheese mousse, candied pancetta.
12:18Sounds nice.
12:19And a fig coulis.
12:20So it's like Italian loaded fries.
12:22Yes.
12:23This is my favorite stadium snack and I figured I want to be true to myself and also my Sicilian
12:28roots.
12:29How do you know stadium food so well?
12:30Right out of college, I got a job as a financial analyst for a professional baseball team.
12:35So I was always at the stadium.
12:36And what would that mean tonight for you to get your hands on that immunity pin?
12:39I'm confident Team Europe is going to get the immunity, but I would love for it to be me.
12:43For my team to know that they can count on me.
12:44Very best of luck.
12:45Thank you very much.
12:46Appreciate it.
12:49Oh, boy.
12:50Final 20 minutes, guys.
12:55Let's do.
12:56What are we missing?
12:56All right.
12:57Aishu from Asia Pacific.
12:59She's playing to her roots and going down this sort of street food phenomenon.
13:03A bondo.
13:04Almost like a sort of useful donut, but rolled in spice.
13:07It's sweet or savory?
13:08It's savory.
13:09Whoo.
13:10Okay.
13:11Oh, my God.
13:14My dick.
13:15The bandage fell out.
13:16Please.
13:17I don't want to...
13:18I don't want to...
13:19Nora from the African Territory has this sort of sandwich, but it's haddock and it's potatoes
13:26and it's harissa and it's termoula.
13:29So, so many, like, traditional components and ingredients in that dish.
13:33How is she going to put it all together?
13:34Yeah, there's a lot going on there.
13:36There we go.
13:37Now you're getting candied.
13:39Julia from the Europe Territory.
13:41She wants to do an elevated take on loaded french fries.
13:43So, she's starting off with some really nice ingredients.
13:45Polenta, fresh figs, blue cheese.
13:47But something so simple, it's got to be, like, elevated.
13:50Those ingredients are in the right direction.
13:51It's all about execution for Julia.
13:53What am I doing right now?
13:54What do I need?
13:55Cornstarch, cornstarch, cornstarch.
13:56That's it.
13:57I really hope this works.
13:58What are you doing?
13:59I really hope this works.
14:00Now you got this all day.
14:01Come on now.
14:06What's up?
14:08Cornstarch out of my pancetta.
14:09I don't like that.
14:10I'm not using that.
14:12Do I have time to restart?
14:13Do I restart it?
14:14How much time do I have on the clock?
14:16I have to get my polenta fries in the fryer.
14:19I need to complete that mousse.
14:20There are so many things I need to do.
14:22This is the last thing I needed.
14:23Oh, my God.
14:25This is a disaster.
14:27Oh, my God.
14:41What's up?
14:43Cornstarch out of my pancetta.
14:44I don't like that.
14:45I'm not using that.
14:47Do I have time to restart?
14:48No.
14:51There are so many things I needed to do,
14:53and I do not have enough time to restart it.
14:55So I'm literally, like, trying to turn it
14:57so that it doesn't look burnt.
14:58That one's not usable.
14:59I have to try to salvage as much as I can.
15:02I need to start my polenta fries.
15:04That's too thick.
15:05No, no, no.
15:05Uh-oh.
15:05And if not, I'm in big, big trouble.
15:08I need to solve this as soon as they get out.
15:1015 minutes to go.
15:12Last 15.
15:15Ooh.
15:15That's nice.
15:16Sonpa.
15:17Hi, Joe.
15:17What's this?
15:18Some big pieces of fried chicken.
15:19Yes, we're doing a tandoori spice buttermilk fried chicken
15:22with a coleslaw raita,
15:24and it's going to have a tamarind chili glaze on it.
15:26Is it going to go in the form of a sandwich?
15:28Yeah.
15:28What is the cut of chicken?
15:30Is that a thigh?
15:30Yes, this is boneless chicken thigh.
15:32That's going to take a while to cook through.
15:34Yeah.
15:34And then you need to let it rest.
15:35Yes, yes.
15:35So it's basically like a spicy chicken sandwich with coleslaw.
15:38Yes, inspired by Bangladeshi-style pakoras.
15:41And you're making your own chips, too.
15:43Yes, I'm making chopped masala chips.
15:45Fantastic.
15:45Good luck to you.
15:48Can anyone grab honey?
15:49Do you have honey?
15:50I don't have honey.
15:50I'm sorry.
15:51I could use sugar, right?
15:52I could use sugar.
15:53All right, Peter.
15:54What are we looking at?
15:54We're doing a yagi spice chicken tender.
15:57Yagi?
15:57What does that mean?
15:58It's almost like a suya spice as well,
16:00but it's more of in the northern Africa.
16:01So we're going to season the chicken tenders with that
16:03and pair it with an interesting ketchup aioli,
16:05a mustard cream sauce, and then we'll have some french fries.
16:08My family and I always are going to sports games,
16:11and actually, one of my best memories is going with my mom
16:14to Nigeria versus America's soccer game.
16:16So this is kind of me doing a take on what we had there.
16:20OK.
16:20So in the audition with the duck, the suya was like very light.
16:26Yes, Chef.
16:26It really had that spice, that flavor.
16:28Are we going to have spice here?
16:30Oh, my goodness.
16:31Yagi spice will hit you today.
16:32OK.
16:33Absolutely, Chef.
16:34Very nice.
16:35Best of luck, Peter.
16:36Thank you, Chef.
16:37Did you guys see cabbage in there?
16:39I have regular cabbage.
16:39Please, yes.
16:40I'll take.
16:41OK, perfect.
16:42The chicken is ready.
16:44Right, Jake.
16:45Hey.
16:45How's it going today, man?
16:46What are you doing?
16:47I'm going to be doing an elevated play on a queso birria taco.
16:50I grew up kind of going in and around stadiums.
16:52I was in the marching band in college.
16:55One of my favorite Mexican stadium foods is a taco.
16:57So I've got that beautiful birria consomme going right there.
17:01And I'm going to be getting the tortilla and a corn puree.
17:04I'm going to be finishing it off with a birria-style tortilla chip,
17:07dipped in consomme and fried in a pan.
17:09And you're using filet as well?
17:11Yes, I am using filet.
17:12You've got just over five minutes to go.
17:14Are you running behind?
17:15No, not quite.
17:16I mean, I just got to get this steak finished off.
17:18Yeah.
17:18So I got to get this up to mid-rare temp.
17:20And then after then, I'm good to go with the plating.
17:22Yes, good luck.
17:23Five minutes to go, guys.
17:2455 minutes down.
17:26Five minutes to go.
17:29All right, Nora, are you ready?
17:32No, you're in panic.
17:33What's going on?
17:33Can I help?
17:34I'm not in panic.
17:35I'm just trying to get my stuff in the plate.
17:38That's like a fish sandwich?
17:39Yep.
17:40Wow, this looks really interesting.
17:41Good luck.
17:41I can't wait to try it.
17:42Thank you, Chef.
17:43Thank you, Joe.
17:44Sorry.
17:45Come on.
17:46Scissors, scissors.
17:47Who's got scissors?
17:48Did anyone grab their plate yet?
17:50Oh, my God, get plating.
17:50Get plating!
17:54It needs sugar.
17:55Jake from the Americas territory, I think he's a little bit confused.
17:58He seems to spend so much time cooking this filet mignon.
18:01The berry sauce, that's en route.
18:04But honestly, that steak is hammered.
18:06Mmm.
18:07Oh, that's beautiful.
18:08That's the sun.
18:09I'm a little bit concerned about champa from Asia Pacific.
18:13I've never seen anyone cut chicken that big.
18:15Look at the size of that thing.
18:16I'm not too sure if that's cooked properly.
18:18Yeah, it's really thick.
18:19It has to go in the oven, you know, just to cook it through.
18:21Guys, the final two minutes.
18:23Start plating, please.
18:25I really hope this works.
18:27Oh, my gosh.
18:29Pull it out, bro.
18:30Finish strong!
18:31Oh, yeah, yeah.
18:32Come on.
18:33Come on, get it done.
18:35Let's go to Europe!
18:37Oh, my God, that mousse is sexy.
18:3960 seconds to go.
18:40Finishing touches, let's go.
18:41One minute.
18:42Let's go, America!
18:43Let's go, America!
18:44Let's go, Asia!
18:45I'm shaking!
18:46Oh, my goodness!
18:47Let's go, team!
18:48Come on, guys, let's go!
18:49Perfect.
18:50That is...
18:52Oh, my God.
18:53Five!
18:54Four!
18:55Three!
18:56Two!
18:56One!
18:57Stop!
18:58Hands in the air!
18:59All right!
19:00All right!
19:01Woo!
19:02Let's go!
19:04I'm happy, guys, for you.
19:05I'm okay.
19:07Oh, man.
19:10Absolutely charred on that chip.
19:12That's good, Ted.
19:13All day.
19:14Yeah, team Europe!
19:15Team Europe!
19:15Oh, my God!
19:17I don't know what was wrong with it, but it's just, like, not frying.
19:23Well, it's fine.
19:24No, it's good.
19:24The fries are gonna be soft.
19:26Good job.
19:26Good job.
19:27Ooh, that looks gorgeous.
19:28I feel like it's a little messy.
19:30Way to go, Afro!
19:32Howdy, how'd you go?
19:33Good job.
19:33I think good.
19:34Come here.
19:34Oh, it looks so beautiful.
19:36Hot?
19:39Hot?
19:40Yeah.
19:40I'm feeling a little overwhelmed, because I didn't have enough time to make my plate a little more neat,
19:45and more pretty, but I'm confident in the flavors.
19:48They're so good.
19:50Uh, yeah, but you never know.
19:51There is always plot twists, right?
20:03Right, all of you, well done.
20:05You have officially survived your first ever MasterChef challenge.
20:09Now, it's time to come around and take a much closer look at everyone's dishes.
20:15Shall we?
20:16Let's go.
20:17Let's do it.
20:22Right, Maria, you stewed the chicken in that broth?
20:26I cooked the thighs in the chicken broth.
20:31Jake, are you happy with the cook of the steak?
20:33Yeah, I believe I am.
20:34It was coming up to temp as time was ending.
20:37You are happy, or you believe you are happy?
20:39I believe I am happy.
20:41Mm-hmm.
20:43Takaya, what did you make?
20:45I made a take on a Jamaican beef patty.
20:48This is a barbecue sauce that my mom makes, so I just did her recipe today.
20:54I'm looking around at the rest of my team, and everyone's plates look amazing.
20:59But watching the judges walk around the room and inspect everyone's plate is a way more intense experience than I
21:06imagined.
21:07All right, Dave.
21:08What is this sauce here?
21:09Dachmira, and it's a reduction of the cooking liquid, chicken fat.
21:13Dachmira.
21:13Yes.
21:14Of course.
21:15Peter, you used the chicken tender, right?
21:18Yes, Chef.
21:19What was the dredge?
21:20Flour cornstarch dredge and some seasoning as well as the yashi spice mix.
21:24Very interesting.
21:27Nora, this is how you wanted it to look?
21:29This is not how I wanted to look after sitting with it and thinking about it.
21:35All right.
21:37All right, Julia, are you concerned about the color of the polenta fries?
21:41I wish I would have kept them in a little bit longer.
21:44I'm trying to read every reaction that the judges are giving.
21:48There's not a lot of feedback.
21:49Are you happy with the cook on the tortilla?
21:52I usually like it a little bit more creamy.
21:57It is a chilling experience.
22:00Hello, Shamba.
22:01Hi.
22:02Looks like I got a really large piece of chicken that you temp at.
22:05Yeah.
22:06I'm a little nervous about it.
22:08All right.
22:09Cool.
22:10Hello, Fu.
22:11You made the bomb meat.
22:13Yes.
22:13What spices did you put in there?
22:15Roasted star anise, cinnamon, as well as cardamom.
22:20Hello, Ashu.
22:21What did you make?
22:22I made a South Indian bonda.
22:24There's no protein in there, no meat or anything in there.
22:26Interesting.
22:29Daniel, what do we have here?
22:31Yeah, so I have a Taiwanese popcorn chicken wrap.
22:33What's in here?
22:34So that has tofu, mayo, Thai basil, and a bunch of spices.
22:39Mm-hmm.
22:40It's interesting.
22:44Wow.
22:44What a great first night.
22:46Some fantastic dishes out there.
22:47There is spice.
22:48There's sweetness.
22:49There's crunchiness.
22:50It's literally like taking a trip around the world.
22:53I'm stressed.
22:56This is nerve-wracking.
22:58We good?
22:59Yeah.
23:03Right.
23:04Well done.
23:05It's time to highlight the top dish from each territory.
23:11First dish from Asia Pacific.
23:13This dish was cooked by a young lady who really did do a strong, elevated take on a traditional
23:22dish.
23:23Please step forward.
23:26Aishu.
23:31I can't believe I'm the first to walk up to the judges and present my dish.
23:35I know that some of these other competitors are making proteins, but I think my dish is
23:40going to surprise people.
23:42I want to start this competition with the immunity pin because I want to show everyone
23:46that Asia Pacific is number one.
23:48Describe the dish, please.
23:49I made for you a South Indian potato bonda with a coconut chutney and a cilantro mint chutney.
23:56Aishu.
23:57It looks delicious.
23:58It is elevated, let me tell you.
23:59But as you know, it's equally about the taste.
24:02Mm-hmm.
24:02Shall we?
24:03Yes.
24:06Would this be served in a stadium?
24:08Yes.
24:09You find this food predominantly in stadiums.
24:12You don't eat pundas at home.
24:14It's a guilty pleasure.
24:17Delicious.
24:18Literally.
24:19I mean, you've got it absolutely nailed.
24:20The color and the texture.
24:21In terms of a celebration at a game, yeah, you're on the money.
24:25Great job.
24:26I like the coconut chutney.
24:28I never had that before.
24:29But the core of the dish is that fine balance between sweet and savory that is very rare
24:33to find.
24:34Thank you so much.
24:35Good job.
24:36When I get a bite of that donut with a little of the coconut and the garlic and all of
24:41the chutneys that you have going on, it is a snack that I would gladly indulge in.
24:46Good job.
24:51Okay.
24:52The next dish that we want to taste is from Europe.
24:55It featured excellent sauce work and plated straight out of a fine dining restaurant.
25:02Please come forward.
25:05Agatha.
25:06Congratulations.
25:08Congratulations.
25:09Agatha.
25:10Congratulations.
25:12Okay.
25:13Agatha, please describe your dish.
25:15I made the tortilla de patatas with caramelized onions and red pepper.
25:21This is a staple in every stadium, every Spanish bar to Spain in a little bite.
25:27Look, there's not a glass of wine or a beer in all of Spain that doesn't have a piece of
25:31torta next to it.
25:32So, and I've eaten my share and you can tell just like the ratio of the eggs to the potatoes
25:36that it's just right.
25:38I hope it eats well together.
25:40Shall we taste?
25:40Please.
25:49Yeah, I think that the potatoes are perfectly cooked and like a little bit of the smokiness
25:53and the sauce.
25:55It looks unassuming, but flavor wise, it's banging.
26:00Tortilla is delicious.
26:01And potatoes are cooked beautifully.
26:02And be careful of the irony, because once you've got that prosciutto on top of that,
26:05it goes soggy.
26:06But it's a labor of love.
26:07There's no shortcut in making a beautiful tortilla.
26:10And you've done it well.
26:11Thank you, chef.
26:12I'll just talk about the courage of doing such a common dish, because you elevated not
26:17in like putting caviar or foie gras on it, you elevated in the subtlety of the technique
26:21and the execution.
26:22Well done.
26:25Bravo.
26:29Okay, the next dish from Africa had plating that was a bit more rustic, but the flavors
26:36were on point in every single element.
26:39Please come forward.
26:42Peter.
26:46Good job, Peter.
26:51Okay, Peter, what did you make and how does it relate to stadium food?
26:54Today I made yagi spice chicken tenders and fries, some Maggi ketchup aioli, and a creamy
26:59mustard sauce.
27:00Yagi is a spice blend found in a lot of parts of Nigeria.
27:03When I was a kid, we used to go to stadiums all the time with my mom and my brother.
27:06This is my halftime dish.
27:08Nice.
27:08I love the look of all of this.
27:10I mean, the whole thing feels definitely more elevated.
27:13Thank you, chef.
27:14Shall we?
27:25Chicken tenders are delicious.
27:27They're crispy on the outside.
27:28They're tender in the middle.
27:30Beautifully seasoned.
27:31But it's the two sauces that really help elevate this.
27:33I mean, when I go to a stadium, oftentimes I see those chicken tenders in.
27:37These right here would get me with the aroma along.
27:40You really smell the spices from there.
27:43And I love that you seasoned it heavily on the chicken strips.
27:46I like this dish.
27:47Thank you, chef.
27:48Yeah, it's courageous to do something that's very, very simple and execute it at a high level,
27:52which tells us a little bit about you as a cook, that if you're willing to double fry fries that
27:56are cut this thick
27:57and cook them properly and crispy and the sauces are great.
28:00It's all top level.
28:01Good job.
28:02Thank you, chef.
28:06Okay.
28:10The final dish from the Americas.
28:13This dish was beyond appetizing.
28:17Please step forward to Kaya.
28:20Let's go.
28:23I feel pretty good about this dish.
28:25I know Jamaica's going to be proud about this dish.
28:27That looks delicious.
28:28My patties look amazing, but everything needs to be good on inside.
28:33Oh, wow.
28:34So I did a take on a Jamaican beef patty with a cabbage and carrot slaw,
28:39a sharp cheddar cheese Mornay sauce, and a barbecue sauce.
28:42It's something that's not messy.
28:45So, like, you're at a soccer match and you'll just eat it, get up.
28:48Your team wins and you're still eating.
28:50I love that they are golden brown and that crust looks proper.
28:56My biggest thing is making sure there's enough filling in there.
28:58Okay.
28:59Shall we?
29:00To Tiffany's point, it's all about the ratio, right?
29:03There we go.
29:04So cute.
29:05Yeah.
29:06Nice.
29:06Is that what you wanted?
29:07Yes.
29:07Yeah.
29:08Love that.
29:09How long did you cook them for?
29:11Uh, about 20 minutes.
29:19The dough is buttery, it's crisp.
29:21Overall, I like all the sauces, all the flavors, and I really like the crust that you have going on.
29:28Takaya, there's a lot of work that's gone into this.
29:30The spice is absolutely delicious on there.
29:33It's nailed, it's elevated, and you play to your strengths.
29:36Kudos, well done.
29:37Yeah, it could have used a little bit more filling to the ratio of the crust, but the crust is
29:41so good on its own, I didn't even mind it.
29:44It seems pretty straightforward, but there's a lot of details in this that really raise the standard.
29:48Good job.
29:55All four of you have given us a lot to talk about.
29:58We need a moment.
29:59Excuse us, please.
30:05I mean, all four of them took mainstream staple food and elevated it.
30:11Regardless, shout out to y'all, man.
30:12First day is hard.
30:13I know.
30:14That was delicious, but it's hard to get that so right.
30:17Just praying Agatha got the immunity.
30:21If Aishu wins, we're saved.
30:23Takaya got this.
30:24Are we in agreement?
30:25Yeah, for sure.
30:32Aishu, Agatha, Peter, Takaya, you four are safe from elimination.
30:38Well done.
30:38Give yourselves a round of applause, please.
30:40Woo!
30:42Now, it's time to see who is going to earn that incredible immunity pin and keep their whole
30:51territory safe from elimination tonight.
30:54Tonight's best dish was cooked by...
31:11Aishu, Agatha, Peter, Takaya.
31:14...Congress the last beer.
31:14That was the best dish.
31:16The best dish was cooked by...
31:20...Aishu.
31:21Congratulations!
31:23Woo!
31:24Woo!
31:25Woo!
31:26Oh, my God!
31:28Oh, my God!
31:32Woo!
31:34Woo!
31:34Aishu.
31:35Come up here and get the MasterChef immunity pin.
31:48I'm so excited. I am so happy to get to represent India and be the first to win the immunity
31:55pin
31:55make your way to the balcony and everybody else from Asia Pacific join a shoe let's go
32:04there's some really talented people here but I'm hoping people are starting to see me more of a
32:09competition and taking me more seriously right Asia Pacific are all safe from elimination and
32:16issue you'll have an incredible advantage in the next challenge Shompa be sure to thank I
32:22sure because your dish sadly was in the bottom tonight you had a lucky escape there young lady
32:27thank you now it's time to taste the worst dishes of the evening the first dish it's from Europe the
32:39dish just felt confused please make your way to the front Julia let's go
32:53having the worst dish in my territory is beyond heartbreaking I'm hoping that my flavors save
32:59me and that the judges really value that otherwise I very well could be going home today right Julia
33:04please describe the dish yes so I made crispy polenta fries with a blue cheese mousse and candied
33:12pancetta with fig coulis I understand the concept of trying to reinterpret loaded fries except there's
33:19there's just so many things like the polenta fries look undercooked the pancetta looks burnt especially
33:25you're asking me to elevate stadium food I want something to go do so we taste yeah
33:41it's such a shame because the flavor of the plate is delicious the fig and the cheese that goes hand
33:46in
33:46glove you know that it's the poor execution with the burnt pancetta at the end yes chef overall I don't
33:53fully see the vision I understand the idea of the flavors yes the mousse itself is just over whips
33:59there are times where you do something you just have to start over like you can't just put that on
34:06a
34:06plate yes chef the execution fell short on every level yes Joe thank you Julia please um step back thank
34:13you
34:15thank you works in a stadium as well oh she knows that that wouldn't be served no
34:22the next dish in the bottom from the Americas this cook took some pretty big risks that didn't pay
34:28off please come forward Jake
34:38I am feeling super anxious right now because I know that the judges know that cook on the steak isn't
34:44right
34:44and that burnt tortilla isn't right really those two are the two things that make the whole dish
34:49so today I made a take on a case of birria taco sort of deconstructed it's a pan seared filet
34:56mignon with
34:57a birria consomme cotilla corn puree and birria style tortilla chips Jake everything's very dark on the
35:03plate and visually it does not look as appetizing as it sounds temperature wise what we going for here
35:11medium rare medium rare what we got sadly it's above medium that's heading towards medium well
35:18but let's see how it tastes shall we
35:26right Jake sauces are delicious everything's there tortillas are overdone but I think your biggest
35:33problem tonight is you're overthinking it running too fast and tonight you've just tripped up I
35:38understood you cannot afford to not make a perfect steak yes so you're putting a lot of time and
35:43concentration into the sauces but you need to put that time back into the protein Jake if this didn't
35:49work out I'm not sure why we're putting it on the plate yes chef look we love your ideas think
35:54big
35:54creative want to be ironic and get it but you can't have only big ideas and then trip over all
36:00the
36:00details that we're gonna have to eat to get there thank you thank you Jake the berry sauce is delicious
36:07yeah such a shame okay this last dish we must examine closer it's from Africa it has a confusing
36:17presentation please come forward Nora I'm very nervous because everything got hectic and I started just
36:30slapping things into the plate but I'm hoping that they taste it and the flavor will make up for the
36:36plating and everything else I've made a head off and the macuda sandwich with formula mail served with
36:45Mediterranean salad in Morocco we don't sell food in stadiums we usually bring it with us and this is
36:53usually what we make a bunch of fried stuff and make little sandwiches with it officially listen
36:59I've had the traditional dish that you talked about I've never seen it looking like this you're
37:04asking us to take a bite of the sandwich our mouths aren't that wide so I'm just trying to figure
37:08out
37:08how to get in there does it come with an instruction book shall we let's give it a try
37:28I think that what the problem is is that the deconstruction of the dish literally deconstructs
37:39the dish and destroys it you need the capers the acidity of the salad the freshness in
37:43the sandwich it's it doesn't make sense having been to Morocco many times understanding this staple
37:51your version is it's it's confusing because this there's like three dishes going into one was it haddock the fish
37:57yes that's somewhat overcooked so that is um oh what oh my lord is this a band-aid oh I'm
38:10sorry oh yeah that's a band-aid
38:27oh my lord oh is this a band-aid oh yeah that's a band-aid oh I'm sorry
38:42is that your band-aid did you cut yourself I did cut myself a couple of times in that last
38:46one
38:48that is insane yeah you lost it and you didn't realize you lost it I thought it fell on the
38:53floor
38:54I almost ate it yeah you did I'm sorry I'm done oh goodness no I don't I'm gonna be honest
39:02I don't I
39:03don't know how to go from here there's a lot of things wrong with the dish already and then to
39:09find
39:10a bandage I am so sorry that is insane thank you Nora we're eating band-aid now is going off
39:25I didn't
39:26feel it when it fell I didn't hear it I didn't know what it got what it went I guess
39:31it went
39:35yeah band-aid is about as gross as it gets what could be worse anyway I think it's pretty clear
39:41yeah she's definitely going off absolutely all right folks
39:49right Jake Nora and Julia three dishes that did not hit the mark but Joe Tiff and I all agree
39:57the home
39:58cook leaving master chef tonight is Nora please say goodbye to your fellow chefs Julie and Jake head back to
40:15your stations please Nora sadly it is a first for us judges but a band-aid in that sandwich is
40:22not
40:22acceptable I'm sorry yeah you have a lot of passion for the traditions of Morocco today it's spun a little
40:27out of control but it's a breath of fresh air for you to bring in a piece of one of
40:31my favorite
40:31countries in the world so thank you for that Nora please place your apron on your bench thank you
40:40I don't feel good obviously but it's fair I mean I served the bandage to Gordon Ramsey what do I
40:47expect Dave you better beyond the bandage I was not satisfied with how I executed the dish but I'm
40:59so proud of myself I'm one of the top 20 best home cooks in all of America by Nora next
41:12time on
41:13MasterChef global gauntlet list the territory's first mystery box of the season excellent it's tougher than
41:20it looks that is how a master chef creates egg Benedict I Lord I see yes you get to choose
41:25one territory
41:26that must use a tiny whisk I want to start knocking down enemies with pressure this high oh my god
41:36definitely a workout I don't know if I can do it somebody is going to crack I have to start
41:42over
41:42what this is a mess yeah what do you think we're stupid one potato two potato
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