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MasterChef USA - Auditions Day 3 (Africa) - Season 16 - Episode 3 - Kindness Beep
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00:02Previously on MasterChef,
00:03this is MasterChef Global Gauntlet.
00:07Yeah!
00:08I really want to put Malaysian food on the map.
00:11Ten home cooks have earned an apron.
00:13You cooks your heart house.
00:16From Europe.
00:17Thank you, thank you, thank you, thank you.
00:18Put on the apron.
00:21You got one big C for me.
00:24An Asia-Pacific.
00:25It's authentic, it's delicious.
00:27It's the kind of thing you'd be asking for more of.
00:29It's a yes for me.
00:31Let's go!
00:32This tastes of history, culture, family.
00:35100% yes for me.
00:37Woo!
00:39Tonight, on MasterChef Global Gauntlet,
00:42tonight is our third intense qualifiers round.
00:45The audition rounds continue.
00:47Woo!
00:48Smooth.
00:48You know it.
00:50As the Africa Territory battles it out for a white apron.
00:53Round three, Africa, could be the knockout punch.
00:56Woo!
00:57What am I doing?
00:58I'll drink my leeks.
00:59The duck's cooked beautifully.
01:01It looks like something out of a mission-style restaurant.
01:03It's like nothing I've ever tasted before and kind of blowing my mind.
01:06Can I just be honest?
01:08It's good.
01:09This rice is overcooked.
01:12Starchy.
01:12It doesn't have enough of that African flavor.
01:16Straight to the point, it's a no.
01:24This is gonna be so amazing.
01:25I'm so excited.
01:26Can you believe we're here?
01:27No.
01:28Finally, but I'm ready.
01:29South Africa.
01:30Nigeria.
01:31Okay, nice.
01:32We're together in the World Cup.
01:33It is an overwhelming feeling to be in this room, seeing all of the countries that are here represented.
01:39It is an honor.
01:40This has been my dream since I was a little girl.
01:42I want this apron more than I wanted anything in my entire life and I'm ready to go get that.
01:47I'm so excited.
01:48They just need to come out.
02:00Welcome back, everybody, to MasterChef's Global Gauntlet.
02:05Come on!
02:05Yeah!
02:09Tonight is our third intense qualifiers round.
02:13So far, we've seen dishes representing countries across Europe and the Asia-Pacific territories as well.
02:21We've given out 10 of those amazing coveted white aprons.
02:26I thought the World Cup was competitive for bloody hell.
02:29I've never seen a global competition as intense as this, let me tell you.
02:34Now, we only have a handful of aprons to give out tonight.
02:37So, if you're still hoping to earn the title and that trophy right there.
02:43And y'all know what comes next.
02:46A quarter of a million dollars.
02:54If you want all that tonight, you need to cook us the best dish of your life.
03:00Right.
03:01There are two incredible territories left.
03:04The question is, which one will compete tonight?
03:07This territory has really influenced more styles around the world than many of you realize.
03:13The countries here are known for incredible potent spices, uncompromising flavours,
03:20and dishes that take humble ingredients and really elevate them.
03:25The territory cooking tonight is...
03:29Africa.
03:31Africa!
03:39Let's get it!
03:43Africa has 54 countries, from Algeria to Zimbabwe.
03:49It has a global culinary impact.
03:53Some of you may not be as familiar with the cuisine of these countries.
03:59But trust me, as someone who would proudly represent Africa...
04:06Once you see the dishes and techniques on display, you'll see just how much African cooking has impacted the food
04:15that we eat every day.
04:17Yup.
04:18The signature dishes that you make tonight must show off your background and culinary heritage.
04:25We want food that looks mouth-watering and tastes exceptional.
04:30And remember, you need three yeses to earn yourself that coveted white apron.
04:36If you get just one no, the chances of getting their MasterChef apron are over.
04:41Yes. Yes, Chef.
04:42The very best of luck to you all!
04:45We'll see you through those doors.
04:47Good luck, y'all.
04:48Let's go.
04:52Africa.
04:53Guys, this is my territory.
04:55My roots are Africa, as I'm sure you can tell.
04:57And I am so excited.
05:00So, what are some of the most iconic spices in African cuisine?
05:03Ooh, suya.
05:04Peanuts.
05:05Lots of chilis and ginger.
05:08Paprika.
05:08Paprika.
05:09Think about the stews, the fish, the breads.
05:11Round three, Africa.
05:12Could be the knockout punch.
05:13Whoo!
05:14I'm so excited.
05:15Yeah.
05:17Three, two, one!
05:21Smooth.
05:22You know it!
05:23Whoo!
05:24Come on, Nora!
05:25I'm representing Sierra Leone, West Africa.
05:28Morocco is the best in the world.
05:30Not just culinary, but also culturally.
05:32I'm going to get a apron, so just watch out.
05:35This is going to be amazing.
05:42She'll put the rice now, let it cook.
05:45Mommy, I'm just, I'm not putting, the rice is cooking on its own.
05:48Okay.
05:48Hello!
05:49Hello!
05:50Oh, my goodness!
05:51Oh, my goodness.
05:52What's your name?
05:53My name is Nadine.
05:54This is my mother, Melvina.
05:56Very nice.
05:56Hi, Melvina.
05:57What are you cooking, Nadine?
05:58So, I am doing my own modern take on a West African dish.
06:01It's called peanut butter soup.
06:03It's peanut butter marinated chicken with a cilantro garlic rice and a coconut curry.
06:08Fantastic.
06:09And what ethnicity does this represent?
06:10I am representing Sierra Leone.
06:13I'm actually first-generation American, and my parents were born and raised in Sierra Leone.
06:17Wow.
06:17Fantastic.
06:18And what do you do in life?
06:19I am a flight attendant.
06:21Oh, great.
06:21I'll have a Diet Coke, please.
06:22Absolutely.
06:23Sure.
06:24Okay, okay, okay, yeah.
06:25I expect it to have a lot of flavor, right?
06:28Yes, a lot of flavor.
06:29You have the chicken braising.
06:30Yes.
06:31Don't overcook it.
06:31Make sure it's great.
06:32Okay.
06:32And good luck.
06:33Thank you so much.
06:34Thanks, guys.
06:39Hi, there.
06:40Hi, hello.
06:40I'm Joe.
06:41This is Tiff.
06:41What's your name?
06:42Hi, my name is Vida.
06:43I'm Nigerian, but I live in Brooklyn, New York.
06:45Okay.
06:46You're Nigerian, you're from Brooklyn, but you're making some righteous risotto there,
06:49which is Italian.
06:50What's that about?
06:50So, I'm taking the flavor of jello fries and infusing it to risotto.
06:53And the steaks are marinated?
06:55Yeah, in suya spice.
06:56Talk about the suya that you're using.
06:58You made your own, it looks like?
06:59Yeah, I made my own suya, yes.
07:00Perfect.
07:00So, I made it with peanuts and some of the spices.
07:02I made it with cheese, cayenne, smoked paprika, onion, garlic, all of those stuff.
07:05That's legit.
07:06I like it.
07:06Okay.
07:07So, you know risotto is the killer in the MasterChef kitchen for almost 20 years now.
07:11Yes.
07:11So, make it right.
07:12This is the best thing I can say.
07:14Bye.
07:15Nice to meet you guys.
07:16Thank you so much.
07:18You're doing good.
07:19I think I should put more coconut.
07:20Just a little bit and a little garlic.
07:22Looking great.
07:24It smells good.
07:25When I come from in Morocco, this is a celebration dish.
07:28Celebrating being badass.
07:31Moroccan cooking is like slow braising.
07:34A tagine baked in a pot will take hours.
07:37So, I'm worried about time.
07:39I'm never gonna have.
07:40Is it supposed to do this?
07:43Can I cast?
07:44No.
07:44No.
07:44No.
07:45Stop eating.
07:46No.
07:47Put more salt.
07:48Don't put any more salt.
07:50I need more salt.
07:5130 seconds.
07:52Yes.
07:54That is good.
07:55One, four, three, two, one.
08:03Go Rita!
08:11Welcome.
08:12Hello.
08:15Oh, my goodness, this is crazy.
08:19My name is Nadine, and I have prepared a modern take
08:23on a West African dish called peanut butter soup.
08:26It's a coconut curry and a cilantro garlic rice.
08:29My parents were born and raised in West Africa,
08:32and this was their favorite dish growing up,
08:34and now to see me putting my own twist on it
08:37in the MasterChef kitchen is, like, just wild.
08:40Amazing, shall we?
08:41Let's taste it.
08:44It looks great.
08:45I love the color of it, the contrast.
08:47Rice looks super clean and fluffy.
08:49You say coconut milk and peanut butter,
08:52those are two things that ignite my palate,
08:54so I'm really looking forward to trying this.
08:56Okay.
08:57What else is in the rice?
08:58It's just cilantro and garlic.
09:00Mm-hmm.
09:04So, you need three yeses.
09:06Let's begin with Tiffany.
09:08When I hear peanut and coconut,
09:11I did expect the sauce to be a little more flavorful.
09:14I'm getting a lot of coconut, but where's the spice?
09:18Where's the depth of flavors?
09:20You're representing Africa.
09:21I shouldn't be wondering, what am I tasting?
09:23I should taste this in the sauce.
09:25I should taste it through the chicken.
09:26My rice should be just so flavorful.
09:28Okay.
09:30And unfortunately for me, I think it's a no.
09:33Okay.
09:35Come on in.
09:37Right.
09:38Good to see you.
09:40My name is Nora.
09:42I'm from Las Vegas,
09:43and I'm representing Moroccan heritage.
09:46Today, I made braised lamb tagine
09:48with quail eggs and couscous.
09:51There is a lot of crazy going on in there
09:53because it is sweet and savory.
09:55It's me.
09:56I'm deep.
09:57I'm sweet.
09:59I'm also a little crazy.
10:01A little crazy.
10:01But a beautiful crazy, I would say.
10:04Yeah, you know what?
10:04The dish looks good,
10:06but your fashion is on point,
10:08let me just say.
10:08You know it.
10:09You know it.
10:11Fashionable girls know how to dress.
10:13Looks good.
10:13Shall we?
10:14Yes, please.
10:17Wow.
10:17Okay.
10:18It looks beautiful.
10:19It's fragrant.
10:20But you're taking a massive risk
10:22cooking lamb like that
10:23in the pressure cooker.
10:25So that needs to sort of
10:26almost like fall apart.
10:30Let's get in there.
10:31How long did you cook the lamb for?
10:33Um, it's supposed to cook for 30 minutes,
10:36but I didn't pay attention for how long.
10:52Okay, Nora,
10:53you're taking a massive risk
10:54cooking lamb like that
10:56in the pressure cooker.
10:59How long did you cook the lamb for?
11:00Um, it's supposed to cook
11:02for 30 minutes,
11:04but I didn't pay attention for how long.
11:08It looks good.
11:09It looks really good.
11:18I love it when a dish
11:20represents or reflects
11:22the person who cooked it.
11:23This is stylish and elegant.
11:25It comes together on the palate,
11:27and I'm just a sucker for couscous.
11:30And it's such a great conduit
11:31for such a light and elegant dish.
11:33For me, it's a resounding yes.
11:35I love the dish.
11:38Okay.
11:38Lamb is delicious.
11:40And it almost melts in your mouth.
11:43The frustrating part of this dish
11:45is that the couscous is under-seasoned.
11:49So you need three yeses tonight
11:51to get yourself an apron.
11:53I love the lamb.
11:54I think the couscous needs more work.
11:56But you clearly know how to cook.
12:01For me, it's a yes.
12:02That's two yeses.
12:04It's all down to Tiffany.
12:07I love the use of the prunes here.
12:10When I have a bite of the quail
12:12with the almonds and the lamb,
12:15you can just truly taste all the flavors.
12:19But this is a territory
12:21that should speak for themselves.
12:23I shouldn't wonder, where is the salt?
12:26I don't know.
12:27And I think that's really a big deal
12:29when we only have five aprons to give.
12:36But it's going to be a yes.
12:38Ooh.
12:40But I need you to make sure
12:42that nothing else comes under-season to us.
12:45All right?
12:46Show us what you can do with Africa.
12:49Exactly.
12:49Congratulations.
12:57Yes, Laura.
12:58Yes.
13:00That's what I'm talking about.
13:02Laura, Laura.
13:03Jill said that my plate is so elegant.
13:06That will stick with me forever,
13:07and I will always cherish it.
13:09I'm so proud of you.
13:10I came here to make Morocco proud,
13:12and that's exactly what I did.
13:14Hell yeah.
13:16You know, it tastes like
13:17a contemporary Moroccan dish.
13:19You feel like you're in Morocco.
13:20Yeah, elevated.
13:21The lamb is cooked beef.
13:22Mm-hmm.
13:23I mean, that's the star.
13:24That's it.
13:25That's one apron down,
13:26only four more to go.
13:27I can't wait to see what's to come.
13:31Hello, young lady.
13:32Welcome.
13:33Hi.
13:34My name is Vida,
13:35and today I've made
13:36jollof risotto
13:37with suya spice steak
13:38and bokorini.
13:39In Nigerian,
13:40jollof rice is basically
13:41what we cook during celebrations,
13:43like weddings.
13:44So I'm bringing that
13:45into a traditional Italian food,
13:47risotto.
13:48Where does the Italian thing come in?
13:49Did you stop in Italy
13:50on the way over?
13:50No.
13:51Well, no.
13:52So when I was 15,
13:53I went to the Italian restaurant,
13:54and I wanted to eat rice.
13:55And they're like,
13:56oh, they had a risotto on the menu.
13:57I'm like, what's a risotto?
13:58And then they gave me
13:59and tasted amazing.
14:01You guys ready to taste?
14:02I'm ready.
14:02Yes.
14:03Rita.
14:05Listen, it looks good.
14:07Steak's nicely cooked.
14:08I'm desperate to taste that rice
14:10because I'm intrigued.
14:12What's the rub on the steak?
14:14So I made my own suya spice.
14:15Peanut, cayenne pepper, garlic,
14:18you know, all the spices.
14:21Rita, steak's nicely cooked,
14:23and that Nigerian spice,
14:25it's delicious.
14:26It really is.
14:27But let's talk about the actual rice.
14:30I don't know why you went down
14:31the risotto route.
14:33Are you in love with Joe Bastianich?
14:35No.
14:36No.
14:37I'm so sorry.
14:38No.
14:39No, no, not in that way.
14:45Joe, come back, please.
14:46I'm so sorry.
14:47I miss you.
14:49Don't make fun of me
14:50because you're going to hurt my feelings.
14:52Wow.
14:52I'm sorry.
14:53Wow.
14:54Gordon, what do you think?
14:56I think it would have been better
14:57had you stuck to the original long-grain rice.
14:59If I'm being honest,
15:00I think I would have ragged there
15:01to you just do jollof as well.
15:03I disagree with these two.
15:05For me, the dish is the real deal.
15:06The steak, I love the seasoning,
15:08and you made an excellent risotto,
15:10better than a lot of Italian cooks I know.
15:12So for me, it's a yes.
15:13Thank you very much.
15:14Now, you need three.
15:15Yes.
15:16So, Tiffany.
15:18The steak itself has so much flavor
15:21because you made the suya,
15:23and it is great,
15:24but I'm just wondering if it's enough.
15:29I have more to give.
15:30I promise.
15:30I could cook nigeria.
15:31I could get any food.
15:32Just give it a chance.
15:33I know the technique.
15:34I know all African dishes.
15:35I promise you.
15:36I'm going to go with you.
15:37I'm going to say yes.
15:38Ooh, that's two yeses.
15:40Rita, it's just Gordon
15:42between you and the apron.
15:44Just a chance.
15:45I promise.
16:07I'm going to get straight to the point.
16:10It's a no.
16:14To the risotto,
16:15but it's a yes to the apron
16:17if you stick to your roots.
16:21I promise you.
16:22Thank you so much.
16:24Man.
16:26Thank you so much.
16:28I promise you.
16:28I could cook nigeria for that promise.
16:31We believe you.
16:32Thank you, congratulations.
16:33Thank you, thank you, thank you.
16:52I'm so happy that they actually saw the vision in me
16:55and the vision of the food
16:56and they know I have more to bring.
16:58I have spice, I have boldness.
17:00I have everything I need.
17:01And that's why I'm Tim Africa.
17:09That was delicious.
17:10I mean, Jo's just happy to see some Italian on the plate.
17:12That's all.
17:13Yes, because she went to a restaurant at 15.
17:16That's money.
17:16That she went to a restaurant
17:17and fell in love with risotto.
17:18I love that.
17:20Two aprons down, just three left.
17:28I'm representing South Africa.
17:30Oh my God.
17:31It's a dream come true to be here.
17:32I'm going to get that apron
17:33and I'm going to do it for Ethiopia.
17:35Yes, sir.
17:36Can I hear it?
17:37Yeah.
17:37Yeah.
17:42I'm here to show people
17:44that there is so much more to Moroccan food
17:46and North African food than just couscous.
17:48I used to work in the music industry as an executive
17:51and I gave it up to pursue my passion of cooking
17:53and teaching people
17:54how to make traditional North African food.
17:56I gave up Beyonce for this,
17:57so let's hope it pays off.
17:59When I found out that this season was all about culture,
18:02I almost cried
18:03because I think that Americans,
18:05where we come from is being lost.
18:08I'm a full-time content creator.
18:09I share traditional Moroccan foods
18:12and other North African dishes.
18:14I have half a million followers,
18:16so I'm very honored to represent
18:19where I come from,
18:20where my family comes from.
18:21Go, Dave.
18:27It means the world to me to be here,
18:29to be at MasterChef
18:29and just to be able to represent my culture.
18:32My parents immigrated here in the late 80s.
18:35My family did a really good job
18:36of making sure I was very immersed
18:38in the Ethiopian culture.
18:39The thing about Ethiopian food
18:40is it's very communal
18:42and you just feel the love and warmth
18:44that is imparted into the food.
18:46You got this.
18:47Let's start throwing the sea bass on here.
18:49I don't want to do the sea bass yet.
18:50It's too soon.
18:51What do you mean?
18:52My name is Heidi.
18:53I was born in Durban, South Africa,
18:54and I currently live in Fort Lauderdale, Florida.
18:56When I was 11,
18:58my father had this crazy idea
18:59to build a tiny sailboat,
19:01put five of us on it,
19:02and off we went.
19:05And then from there,
19:06I didn't know anything else.
19:08So I started working on the superyachts
19:10and I became the chief stewardess.
19:11You have these world-renowned chefs
19:13coming on these yachts.
19:15So I really learned so much.
19:17I feel like if you can cook in a superyacht,
19:19you can cook anywhere.
19:20Let's go, Heidi!
19:23It's not going to be too spicy.
19:26Okay.
19:28It smells good.
19:30Good evening.
19:31Chef Ramley, how are you, sir?
19:33I'm Dave.
19:34I'm Dave.
19:34Tell me about the dish.
19:35Where is it originating from?
19:36So I'm preparing today the tagra,
19:38which is a dish that hails
19:39from the north of Morocco.
19:40So I thought it was a great way
19:41to get back in touch with my roots.
19:43Love that.
19:43And the spice,
19:44how are you going to incorporate
19:44all that incredible, magical spice?
19:47Yeah, the chermoula.
19:48So typically it's made with sliced tomatoes.
19:50But I was a little concerned
19:51with the amount of time we had.
19:53So I condensed it into a tomato sauce
19:55with those same chermoula spices,
19:56the cumin, the paprika, the fresh herbs.
19:58Love that.
19:59And why now?
20:00When I found out that this season
20:02was about culture and about heritage.
20:04My grandmother, here she is,
20:06on the boat from North Africa
20:07and making her immigration journey to Chicago.
20:10That is incredible.
20:11And so that is from what, 1940?
20:131945.
20:14It was immediately post-World War II.
20:16She married an Italian-American soldier
20:18who was stationed in North Africa.
20:19Well, listen, do grandma adjust this.
20:21I will try.
20:22Good luck.
20:22Chef Ramsey, thank you so much.
20:23Good luck.
20:24Good luck.
20:28Hello.
20:29I'm Heidi.
20:30Nice to meet you.
20:30And this is...
20:31Hello, I'm Tristan.
20:31My son, Tristan.
20:32Tristan, welcome.
20:33And his best friend, Keaton.
20:34He's like a son.
20:35These are rugby players, you know?
20:36Right.
20:37So not drawn into the American football, NFL?
20:39You went rugby?
20:40Yeah, we tried it.
20:41It's just...
20:44You can't swear like that in front of mum.
20:46And you definitely can't swear on TV.
20:48Oh, my God.
20:50Come on.
20:51Right, tell me about this dish.
20:52I mean, you know,
20:52South Africa has a lot of curry.
20:54Durban, I'm from Durban.
20:55I'm doing a Chilean sea bass with some shrimp
20:57and a curry beurblanc sauce.
20:59Wow.
21:00Look, I can cook a good curry.
21:01But I don't eat beurblancs in Durban.
21:04Okay, but I'm giving you a little twist.
21:05Come on.
21:06I'm happy with the twist.
21:07I'm just trying to get into that twist.
21:09Well, try.
21:10Okay, let me try.
21:11Get into it.
21:11What flavours of beurblanc?
21:14A curry beurblanc.
21:15It's nice.
21:17See?
21:18Ooh.
21:22Try something different.
21:23I love feisty South Africans.
21:26It just needs a touch of salt.
21:27Touch of salt.
21:28Yes, I knew you were going to say that.
21:32The very best of luck.
21:34Yes.
21:34Watch for that.
21:35Thank you, sir.
21:41A little bit more budwetter.
21:42Smells good.
21:43Smells good.
21:45I'm worried these are a little small.
21:47I might tuck them like this.
21:50I burnt my legs.
21:52How noticeable is it?
21:54It's very noticeable.
21:56Cooking in this MasterChef kitchen,
21:58you get a bit nervous,
21:59and then you start questioning your own abilities.
22:01How much do I have?
22:02Eight minutes.
22:02Okay, okay, okay.
22:03This is definitely harder than I was expecting.
22:05This is so stressful.
22:07I burnt my legs.
22:08F***.
22:20I burnt my legs.
22:21F***.
22:21I'm nervous because, you know,
22:23any small error or mistake could cost me.
22:25You gotta move on.
22:26I moved on from the league.
22:28I didn't want to put burnt legs on the plate.
22:29Hopefully, it'll be good enough.
22:31Being here is such an amazing opportunity
22:34to pursue my goals and my dreams.
22:36Let's go.
22:37How much time?
22:38Time.
22:38Two minutes.
22:40And I'm not going to waste one single second of it.
22:45Come on, Abel.
22:47You can do it, Abel.
22:48Come on, Dave.
22:49Come on, Dave.
22:50I'm good.
22:50I'm good.
22:52That looks nice.
22:54It's done.
22:54Goodbye.
22:55Five, eight, nine.
22:56Five, six, five, four, three, two, one.
23:11All right, Dave.
23:12You got this.
23:13Good.
23:14All right.
23:14Lock and lay.
23:15Lock and lay.
23:19Hello.
23:20How are you?
23:21Good.
23:22Good.
23:22Tell us your name and where you're from.
23:25I'm Dave.
23:26I'm from Chicago.
23:27And today, I have prepared for you anchovy tagra.
23:30It's a delicious layer of tomatoes and fresh anchovies
23:33in a Moroccan chermoulis spice.
23:35And it is very specific to the north of Morocco.
23:37So I thought it would be a beautiful way to show you
23:39a little piece of my heritage by preparing an ancestral dish.
23:43All right.
23:44Well, I tell you what I'm ready to taste.
23:45Shall we?
23:45Yes.
23:46As we say in Morocco, psaha.
23:47Oh, wow.
23:50This is impressive, my friend.
23:53The reduction on the tomatoes, the proportion of it.
23:55I mean, it's all kind of authentically correct, which is amazing.
23:59Let's all eat it at the same time.
24:00Right.
24:01I love that.
24:04What spice is in here, Dave?
24:06It's cumin, paprika.
24:07I did add a little bit of time since we were cooking fish.
24:14Can I just be honest?
24:16Yes, please.
24:17It's good.
24:19Oh, thank you, chef.
24:20Like, you know.
24:21When I'm at home, when something tastes good,
24:23my feet start wiggling, you know, and, uh.
24:26Wiggly feet?
24:27Oh, you don't know nothing about that, Jo.
24:28This is like when it get real good for you.
24:31I love the acid.
24:33There's smoke.
24:34There's spice.
24:35But it's like tamed and perfectly in balance.
24:39I'm just going to go straight out.
24:40It's a yes for me.
24:41Oh, it's like that, huh?
24:43100%.
24:43Thank you, chef.
24:45You're a technician.
24:46You're precise.
24:48There's just, there's not even a question.
24:50100% yes.
24:52That's two yeses.
24:53You just need one more from Jo.
24:55Jo?
24:56So, look, it's balanced.
24:57It's aggressive.
24:58It's pungent.
24:59It's bravo.
25:00Yeah.
25:01Yes.
25:01Three yeses.
25:02Three yeses.
25:04Wow.
25:06The white apron, my friend.
25:09You deserve it.
25:09It's delicious.
25:09Oh, my God.
25:10My grandmother would be so proud.
25:12Yes, she would.
25:13Great job.
25:14Congratulations.
25:14Well done.
25:23I mean, it means everything to be here, to be able to represent Morocco and my grandmother.
25:29So proud of you.
25:31It's really such a special moment.
25:33Woo!
25:34Wow.
25:35He's good.
25:36Yeah, I had it in Paris, and we didn't have much money, but we ordered two or three dishes
25:41because it's just, it's so Moorish.
25:43Wow.
25:43And you're wiping up oil.
25:45Wow.
25:46I love to hear stories when you were poor.
25:48Oh, yeah.
25:50Oh, sure.
25:51Welcome.
25:52Hi.
25:53My name is Abel.
25:55I'm from Atlanta, Georgia, and I am representing Ethiopia.
25:58The dish today is awase t'oebs with Ethiopian scallion pancakes.
26:03Shall we?
26:05This dish is steeped in history, right?
26:08But it looks like some of it's missing.
26:11Where's all the juices and all the cooking liquor?
26:13Awase is very spicy, and I wanted to make sure that it was more palatable and more well-balanced.
26:20You misjudged us.
26:20We're wild.
26:21Yeah.
26:21We want all that stuff.
26:22We want all this heat, all the pan drippings, everything.
26:25He said, you can't handle the spice.
26:27Are you calling me not spicy?
26:29You're spicy, Jeff.
26:30If anything, you look in the dictionary, you look up spicy, there's a picture of me.
26:35Shall we?
26:36Yes.
26:37Please.
26:39Mm-hmm.
26:45I love the spice that you have going on, and I know you were trying to tame it for us,
26:50but I think the beauty of the dish is getting all of that sauce and getting all of that flavor.
26:56You're almost there, but I feel like you left it on the stove instead of putting it here.
27:03And unfortunately, it's a no for me.
27:07There is some good here.
27:08I just wanted more of it.
27:10I appreciate that.
27:11Good luck to you.
27:12Thank you very much.
27:13My name is Heidi, and I'm from South Africa.
27:16I have made a Chilean sea bass with shrimp and a curry verblanc sauce.
27:21Where I grew up, you know, we have a big Indian influence in Durban, and I've lived on a boat
27:26for many years, so I wanted to kind of try and incorporate both and elevate it a little bit,
27:30and hopefully you'll enjoy it.
27:32Shall we?
27:32Best taste.
27:34Sorry, I'm a little nervous.
27:35No, you're not ready.
27:36Stop it.
27:36Heidi, come on.
27:37Talking too much.
27:37Yeah, no.
27:38I just read your book recently, Restaurant Man.
27:40I loved it.
27:41Love that.
27:41Thank you very much.
27:42Yes.
27:42It came out 15 years ago, Heidi, but it's fine.
27:44No, it came out 12 years ago.
27:45It's a New York Times bestseller.
27:47I did an audio book.
27:48You did a great narration.
27:49I read it myself, too.
27:50Can we get back to this?
27:51You're like number one fan.
27:51Visuals, please?
27:51Sorry, yes.
27:52All right, it's all good.
27:54Okay.
27:55It doesn't look like a curry.
27:57No.
27:58But it looks good.
27:59Shall we?
28:02Mm-hmm.
28:12The Chilean sea bass is cooked beautifully.
28:14The curry beurre blanc, it tastes good.
28:17Yes.
28:17But I prefer the actual fish cooked inside the curry sauce.
28:21But you've nailed it, because it is delicious.
28:24It really is.
28:25The big question is, have you gone too far with it?
28:26Have you over-elevated it?
28:28It just doesn't remind me of South Africa.
28:31That's what I'm trying to connect.
28:32Yeah.
28:33Technically, you did a lot of really good things.
28:36Like you cooked the fish properly.
28:37You have a beurre blanc that's not broken.
28:39But it doesn't have enough of that South African flavors
28:44that I can truly identify on the plate.
28:46I think that this dish is elegant.
28:49The sea bass is moist and tender.
28:50The shrimp are crunchy.
28:52You can tell that you cook.
28:53But the challenge was to put your culture on a plate.
28:57Any other master chef, this is a slam dunk, right?
28:59This is an apron right away.
29:00I'll tell you.
29:05Yeah, I...
29:06If you guys give me a chance, I promise you I'll bring South Africa and I'll make the country proud.
29:10Tiffany, please.
29:11Yes or no?
29:12I think I'm willing to take that chance on you.
29:15So, yes.
29:16It's a yes for me.
29:18Joe, please.
29:19Just the technical ability of what you put on the plate is enough for me to yes.
29:26Love it.
29:27So, Haiti, that's two yeses.
29:29You need three.
29:31What do you think, Gordon?
29:34It's a tough one, this one.
29:36I'm going to go with my cut, okay?
29:38I'm going to go with...
29:50So, Haiti, that's two yeses.
29:52You need three.
29:54What do you think, Gordon?
29:56It's a tough one, this one.
30:03I'm going to go with my cut, okay?
30:05I'm going to go with...
30:26I'm 51 years old and I'm starting a new chapter and let's go.
30:29I'm really going to try and show my true roots of South Africa.
30:32I'm going to up my game and next thing is that trophy.
30:36Technically, the fish is nailed beautifully.
30:39In any other season, this is like an automatic yes.
30:42I know.
30:42We took a shot on her.
30:43Let's see if it pays off.
30:44One last apron left.
30:47Woo!
30:49Peace!
30:50Peace!
30:51Peace!
30:53You're doing amazing, bro.
30:55Bust them.
30:55Butt out of here.
30:57My name is Marie Hen.
30:58I'm from California and I am ready to bring the bold flavors and put Egypt on the map.
31:03She makes the best Egyptian food, hands down.
31:07Should I close my eyes or is it too much?
31:08Talk my way, baby.
31:09Let's go.
31:10Yeah.
31:10Mm-hmm.
31:11Hey.
31:14I'm Peter.
31:15I'm from Dallas, Texas and I'm representing Nigeria.
31:18So, suda is a traditional Nigerian street dish.
31:21I'm using it to represent my culture and show my love for it and especially show my love for my
31:25family.
31:26That's right.
31:26Let's go.
31:28How does it smell?
31:30Smelling good?
31:31Good.
31:31Thanks.
31:32I'm making a samaxayadaya.
31:34Basically a tahini and cumin marinated branzino with a spiced rice and a tahini sauce.
31:40This opportunity means more than I can even express.
31:43I'm so proud of you.
31:44You know that?
31:46I have gone through a lot of trials and tribulations in my life.
31:50When I was 19, my organs started to fail due to complications with my diabetes.
31:56I fell in a coma for almost 10 days.
32:00Um, but doctors had said that, uh, most likely I wouldn't wake up.
32:04Smells phenomenal, bro.
32:06It does smell good.
32:07I'm so grateful.
32:09The people around me never let me give up on myself.
32:12How's the rice looking?
32:14Something's awesome.
32:15Well, you're the master at fixing that.
32:16I lived a really long portion of my life not knowing what I can do and how long I'd even
32:23be around to do it.
32:25And now that I am in full health, I want to accomplish everything I ever dreamed of in
32:30the time that I have.
32:34Let's go.
32:35You got it.
32:35Let's go.
32:36Five, eight, seven, six, five, four, three, two, one.
32:49Winning MasterChef will just prove to me that I'm fully capable of doing anything and everything
32:54I've ever set my mind to.
32:56I'm so proud of you.
32:57Couldn't believe in all, okay?
32:58No.
32:59No illness, no diagnosis, and no obstacle will ever get in my way ever again.
33:05Welcome.
33:06Come on up.
33:09I'm Mary Hunt.
33:10I'm from Egypt, and today I've made for you Samax Sayadea.
33:13It's a cumin and tahini marinated branzino.
33:17There's spiced rice, some Egyptian salad, and a tahini sauce.
33:21Amazing.
33:25It looks appetizing.
33:27I'm glad you've got the confidence to cook that fish whole, which is nice.
33:29It takes me back to Cairo, family style.
33:32I'm dying to dig in.
33:33Yeah.
33:33Let's face.
33:36How long did you cook that fish for?
33:37So I baked it for about 25 minutes, and then I broiled it.
33:43What did you cook the rice in?
33:44Cumin, coriander, salt, pepper, turmeric, and then some cinnamon and paprika.
33:50It's really interesting.
33:53Now, the fish is cooked beautifully.
33:55Let's get that absolutely clear.
33:57The problem I've got, my darling, is the rice, because it's very sweet.
34:00I know traditionally with the raisins, the pine nuts, I get that, but I don't think you've
34:04got the ratio right with the cinnamon, because it's verging on the dessert.
34:06I love the flavor of the tahini with the fish, and also with the Egyptian salad.
34:11The rice feels very dense.
34:13I like all the nuts and all the things, but it does read extremely sweet.
34:19This rice is technically wrong, overcooked, starchy, crunchy, and I love it.
34:26I love everything about the weirdness of this rice.
34:30It's like nothing I've ever tasted before and kind of blowing my mind.
34:32I would never, ever believe that I'm going to say what I'm going to say, but it's a yes.
34:40Okay, that's one yes.
34:42Two votes remaining.
34:43Tiffany, please.
34:47This was difficult.
35:19Bye.
38:22Gordon told me to keep cooking, so that's exactly what I'm going to do.
38:26The sky's the limit, and there's only up to go from here.
38:58When I was into cooking, I could probably be DC United.
39:01And so that really opened up a world of possibilities and creativity in the kitchen for me.
39:06Wow.
39:07You said beautiful.
39:08I never felt like working as a consultant was my calling.
39:11It felt like my work, but not my gift.
39:14So no matter what, my next job is not going back into finance.
39:17It has to be food.
39:18This is when you shine.
39:20This is when you shine.
39:20All right, all right.
39:21Shine on, baby.
39:24I got a plate.
39:25I got a plate.
39:39I got a plate.
39:49Let's go.
39:49Let's go, young man.
39:50Hello.
39:51Good evening, chefs.
39:54My name's Peter, and I prepared for you guys a suya spiced duck breast paired with a
39:58parsnip and onion puree, tomato chutney, and a tamarind jus.
40:02So this is representing Nigerian culture, specifically northern Nigeria, where a lot of suya comes from.
40:07What do you do for work?
40:08I was a banker, so I've been a banker this whole time, but I got laid off earlier this year,
40:12and I used that time to pursue my passions and my dreams in culinary.
40:15It's such a shame you got let go, but you still look like a banker.
40:18Thank you, chef.
40:19On the stairs.
40:19I try to keep it clean.
40:20I try to keep it professional.
40:22Yeah, but the beltless slacks scream stocks and bonds, not Nigerian traditional food.
40:27It is pee, though.
40:28It is pee.
40:29You know, it's clean.
40:29It's tea.
40:31Shall we?
40:31Let's taste it.
40:32Let's do it.
40:34Duck, huh?
40:34Wow.
40:36We asked you to give us restaurant quality, and I feel like you took that to heart here.
40:40It may be beautiful, but if I don't taste the flavors of Nigeria in the plate, then it's
40:49just a plate.
40:49Absolutely.
40:50Yeah.
40:50Let's do it.
40:52Did you use any Nigerian spices on that, Doug?
40:55Yes, chef.
40:55I bloomed the suya spice in the duck side and basted the duck meat with it.
40:59What's the chutney here again?
41:01So the chutney is a tomato, fennel, and bell pepper.
41:05Kind of a play on traditional Nigerian holy trinity.
41:09This is an unusual dish.
41:12I taste very brown, dark spices, very pungent in contrast to the delicateness of the duck.
41:20It's acidic, yet base at the same time.
41:24It's a bunch of contrast.
41:25But contrast is what you want.
41:28You want to challenge your palate.
41:30So for me, it's a yes.
41:34That's one yes.
41:36Tiff?
41:38I appreciate the modernness of it, and I cannot deny the cooking of the duck.
41:45I just wish I had a little more suya.
41:49Suya is so pronounced.
41:51It's the ground nuts and the chilies and the ginger and the smokiness that you get.
41:56So it's not something I would have necessarily had in Nigeria.
42:01But can I taste Nigeria in the plate?
42:04Mmm.
42:06And yes, I can.
42:08So it's a yes for me.
42:09Oh.
42:10Thanks, chef.
42:11That's two.
42:12The duck's cooked beautifully.
42:14Let's get that right.
42:15But if anything, I wanted to see something a little bit more pared back.
42:19A little bit more grandma involved.
42:22But it looks like something out of a mission-style restaurant.
42:25Maybe too many investment banker dinners at restaurants.
42:28Yeah.
42:28Or maybe he's truly trying to take the biggest risk of all.
42:33Come over here.
42:36May I?
42:37Yes, chef.
42:41You broke his shirt.
42:42Let me just...
42:44Just...
42:45Just...
42:45Just...
42:47Literally...
42:47Get rid of that.
42:49And then let's get you looking like a chef.
42:52There you go.
42:53Congratulations, buddy.
42:54Congratulations.
42:56Thank you so much.
42:58I appreciate you guys.
42:59I am nervous.
43:01It's all right.
43:01It's okay to be nervous.
43:02This is what we're here for.
43:03Yeah.
43:13It's unbelievable.
43:14When I started cooking, I could have never dreamed of an opportunity like this.
43:18So much hard work, so many hours put into my craft.
43:21And just to see it all come into fruition means more than I could put into words.
43:25I almost don't even know what banking is anymore.
43:28This is all I am focused on for here, out, and forevermore.
43:31What a day.
43:33Wow.
43:33We've just given out an incredible five aprons today.
43:36Yeah.
43:36I love that we saw so many different types of African cuisine, you know?
43:40I think we've just scratched beneath the surface for the first time, but some very strong cooks.
43:45So diverse.
43:45I can't wait to see what's to come.
43:47We'll find out.
43:48One territory left.
43:49Next time...
43:50The Americas come!
43:52It's the final night of auditions.
43:54Representing Alaska.
43:56I'm representing the Cajun culture, baby.
43:58But with only five aprons up for grabs...
44:00Getting an apron would mean the world to me.
44:03It looks like a modern restaurant dish.
44:05Wow.
44:06It's gonna be a battle.
44:08Let's go!
44:09They are scrappy, resilient cooks.
44:12I want to show people that I'm more than just a wrestler.
44:15You need three S's.
44:17Jeff, what do you say?
44:17I'm really struggling here.
44:22One potato, two potato.
44:23One potato.
44:24One potato.
44:25One potato.
44:26One potato.
44:26One potato.
44:27One potato.
44:27One potato.
44:27One potato.
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