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MasterChef USA - Auditions Day 4 (The Americas) - Season 16 - Episode 4 - Kindness Beep (1080p, h264)
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00:01Previously on MasterChef.
00:02Welcome, everyone, to MasterChef Global Gauntlet.
00:06So far, 15 cooks from Europe.
00:08Complimenti. Bravissimo.
00:09Grazie mille.
00:10A resounding yes.
00:11Thank you so much.
00:13Asia-Pacific, it's bloody good.
00:15It's a yes.
00:16Oh, my God.
00:17And Africa.
00:18It's good.
00:19Oh, thank you, Chef.
00:21This is an apron right away.
00:22Have earned their MasterChef aprons.
00:25I just got an apron.
00:27How proud of you.
00:28Do you think we've already tasted the food of America's next MasterChef?
00:36We'll find out.
00:37One territory left.
00:38Tonight, the Americas, come on.
00:41It's the final night of auditions.
00:43Representing Alaska.
00:44I'm representing the Cajun culture, baby.
00:47But with only five aprons up for grabs.
00:49Getting an apron would mean the world to me.
00:52It looks like a modern restaurant dish.
00:54Wow, thank you.
00:55It's gonna be a battle.
00:56Let's go.
00:57They are scrappy, resilient cooks.
01:00I want to show people that I'm more than just a wrestler.
01:04You need three S's.
01:05Chef, what do you say?
01:06I'm really struggling here.
01:13Dude, how awesome is this, man?
01:15This is so exciting.
01:17I know.
01:17Such an incredible energy to this place right now.
01:20I've been seeing this on TV for years, and to actually be here is incredible.
01:24Andrea.
01:25How you doing, Andrea?
01:26Where you from?
01:26I'm from Alaska.
01:27I'm here.
01:28Get out of here.
01:29Yeah, I'm from Louisiana.
01:30Oh, my God.
01:32Love you.
01:33I'm gonna show MasterChef what Brazil has to offer.
01:37I want to get that apron today.
01:39No question asked.
01:42Woo!
01:45Woo!
01:46Woo!
01:48Woo!
01:48Woo!
01:48Here we go.
01:51Woo!
01:53Woo!
01:54All right, yes.
01:54Wow.
01:55Yeah!
01:56Yeah!
01:59Hello, everybody.
01:59Welcome back to MasterChef Global Gauntlet.
02:02Come on!
02:06So far across these qualifiers, we have seen home cooks representing three territories.
02:11Asia-Pacific, Europe, and Africa.
02:14And seeing everybody's passion for their culture come to light on that plate is truly remarkable,
02:19let me tell you.
02:20So far, we've given out 15 aprons already.
02:29Now, the territory that we'll be cooking tonight, it's got a little bit of everything.
02:34Tradition.
02:34Innovation.
02:35But more than anything, it's got scrappy, talented, resilient cooks who aren't afraid
02:41to challenge their culinary status quo.
02:44Tonight's territory is...
02:47The Americas!
02:49Come on!
02:52Woo!
02:54Woo!
02:55Woo!
02:55Yeah!
02:55Yeah!
02:56Let's go!
02:57Woo!
02:59You guys are the melting pot, and the stove, and the oven.
03:06The mixing and mingling of the cultures and flavor is what the Americas is all about.
03:12As always, you'll need three yeses tonight to earn yourself one of those coveted white aprons.
03:20It must be unanimous.
03:22So give us your absolute best.
03:24Got it?
03:25Yes.
03:25Good.
03:26We'll see you when it's time to taste.
03:27The very best of luck to you all.
03:29Let's go.
03:30Good luck.
03:30Good luck!
03:32Good luck!
03:34Yes!
03:35Let's go!
03:37Let's go!
03:39Woo!
03:43So guys, the Americas is so much more than the United States.
03:47I mean, you have all of South America, Argentina, Brazil, then you have Central America, Mexico.
03:52I think there's an advantage tonight, though.
03:54They've gotten to sort of almost hijack from other territories across the world.
03:58You have this beautiful mix that becomes its own thing.
04:02I want to see, like, Mexican chilies jerk from Jamaica.
04:05Yeah, the Caribbean.
04:06Think about all the seafood you have.
04:08I can't wait to see what's to come.
04:10I think we're in for a treat.
04:12Three, two, one!
04:14Woo!
04:18Let's go!
04:19Let's go!
04:20Let's go, baby!
04:22Let's go!
04:23Let's go!
04:24Let's go!
04:25Let's go!
04:25Let's go!
04:26Let's go!
04:27Hey!
04:28Hey!
04:31And that means let the good times roll, baby!
04:34I'm Colby.
04:36I'm from Lafayette, Louisiana, and I'm representing the Cajun culture, baby.
04:41Come on.
04:42You got it.
04:43You got it.
04:43My name's Camilo.
04:45I'm from Bastrop, Texas.
04:46My parents come from a Mexican descent, and I'm representing San Antonio Tex-Mex cuisine.
04:53You got it.
04:54Keep it going.
04:55My name is Takaya, I'm from Jamaica, New York, and I'm representing Jamaica.
05:01Time is going.
05:02Time is going, Takaya.
05:07Smells good.
05:09How are you?
05:11How are you?
05:12How are you?
05:12How are you?
05:12How are you?
05:12How are you, first name?
05:13How are you, Colby?
05:14Colby, good to see you.
05:14Yes, sir.
05:15A lot going on here.
05:15Tell me about the dish.
05:16What are you doing?
05:16Today, I'm making alligator sauce pecan.
05:19I love that.
05:20How are you going to elevate this alligator?
05:21Where are we going with this?
05:22So alligator is a bland meat.
05:25It's not flavorful like a steak.
05:26So in the sauce, I'm going to incorporate some Cajun sausage and also some shrimp to kind
05:31of add that flavor and get some depth of that thing.
05:34And what's the day job outside of cooking?
05:35I've been a firefighter for 28 years.
05:37That is amazing.
05:39You guys take that cooking serious in there, yeah?
05:42It's a big deal.
05:42Now, listen.
05:44Elevate this dish.
05:45You got it.
05:46Yes, sir.
05:46And the very best of luck.
05:47Excellent.
05:51Good evening.
05:52Good evening.
05:53How are you, sir?
05:54I'm doing great.
05:54How about yourself?
05:55First name?
05:56Camilo.
05:57Camilo.
05:57Camilo, yes, sir.
05:58And this lovely lady is?
05:59Mia.
05:59Mia, nice to see you.
06:00This is obviously one of your daughters, right?
06:03It is.
06:03Tell me about the dish.
06:04Well, I'm doing a grilled anchoate rub quail with a roasted corn salsa.
06:08Amazing.
06:09And then in terms of your family, originated from where?
06:12Mexico.
06:13He's from.
06:13And that's my heritage.
06:14That's where we are.
06:15So that's just kind of what I'm trying to represent on the plate.
06:16I love that.
06:17Why now?
06:18One of the most competitive seasons I've ever had.
06:20This person right here.
06:21Right.
06:21She dared me.
06:22Stop it.
06:23It says, all down to you, young lady.
06:25I love that.
06:26Well done.
06:26And here we are.
06:27As a parent.
06:28Yes.
06:29It would mean the world to show them.
06:30Yes.
06:31That if you go after something and accomplish it, it's great.
06:34I want to prove to them that I can do it.
06:35I love that.
06:36Listen, I'll be honest.
06:37Quail, one of the trickiest birds to get right.
06:39Yes.
06:39Unforgiving.
06:40Very lean.
06:40Overcooked in seconds.
06:42You are correct.
06:43Do that quail justice.
06:44Yes, he's got it.
06:44Do yourself justice.
06:45Let's go.
06:46Let's go.
06:49Let's go, baby!
06:51Let's go!
06:54Good job.
06:55Good job.
06:55Keep it up.
06:56Keep it up.
06:57Good evening.
06:58Hi, good day, chef.
06:59What's your name?
06:59Yes, my name is Takaya.
07:01Takaya, it's a lovely name.
07:02This is mom.
07:02Hi.
07:02Yes, this is my mom and my dad.
07:04How are you?
07:05Nice to meet you.
07:06Captain, how are you?
07:07Takaya, this smells delicious, by the way.
07:09Give us an insight to the dish.
07:10So I'm making a pineapple glazed jerk chicken.
07:12And I'm doing a sweet potato puree.
07:15Outside of cooking, the day job, what is it?
07:16What do you do?
07:17I am currently in grad school, getting my masters in marketing.
07:21That is amazing.
07:22Definitely.
07:23Food is in my blood.
07:24And I'm here to win, and I'm here to find my culinary voice.
07:29I love that.
07:30Well, listen, the very best of luck.
07:32Get those chicken cooked perfectly.
07:35Good luck.
07:35Good luck.
07:41There we go.
07:50Nice.
07:51Start the flipping.
07:53Yay!
07:55Easy to Taya!
07:57All right!
07:59Let's go to Taya let's go.
08:00There you go.
08:028, 8, 5, 4, 3, 2, 1.
08:08Good.
08:10You're good.
08:10You're good.
08:11You're good.
08:12Don't worry about it.
08:15Oh, my gosh.
08:16I forgot my sauce.
08:18I forgot to put the pineapple sauce on my chicken,
08:21and I am so worried that it's going to cost me my apron.
08:25I just can't go home from missing my pineapple glaze.
08:28I just can't.
08:29Oh, God.
08:44I didn't get my sauce.
08:46I forgot to put the pineapple sauce on my chicken,
08:49and I'm, like, really disappointed that that happened
08:52because I want this apron so bad.
08:54I put my degree on the line,
08:56and I just really hope this doesn't send me home.
08:59My name is Takaya, and I'm from Jamaica, New York.
09:02I prepared for you a pineapple glazed jerk chicken
09:05with a sweet potato puree,
09:07and I'm representing Jamaica.
09:09Where did you get your love of cooking?
09:11From who?
09:12So my love of cooking came from my grandmother,
09:14and she passed away.
09:15Being around my grandmother, she, like, really...
09:22I'm sorry.
09:23Take your time.
09:25I'm so sorry.
09:27I just...
09:29My grandmother taught me how to make sweet potato pudding,
09:32cassava.
09:33She made a lot of ackee and salt fish on Sundays.
09:36Um, she lived in Jamaica.
09:38She was actually a pastry chef at the Moon Palace Hotel before she came here.
09:44So...
09:46I just got it from her.
09:49She sounds amazing.
09:50Yeah.
09:51Right?
09:51Yeah.
09:52Shall we?
09:53Let's try it.
09:54Okay.
09:54Let's look at the visuals first.
09:57What are you thinking, Gordon?
09:58It visually looks nice.
09:59I'm so glad you kept it on the bone.
10:01I love the thigh, the drum.
10:02It's got a great color to see her,
10:04and that puree looks, uh, finessed.
10:06It looks good.
10:08It's so fragrant right now,
10:11and I think when you're thinking of Jerk,
10:13you should smell the aroma,
10:15and it's beautiful.
10:17Shall we?
10:24What heat did you use?
10:25What was it, Scotch bonnet?
10:26Scotch bonnet pepper.
10:31Let's start with the chicken first.
10:33Chicken's cooked beautifully.
10:35It is glistening.
10:36It's moist.
10:36That heat, the fragrance from that Jerk seasoning,
10:39it's beautifully done,
10:40but I'm looking for a bit of a respite,
10:43something sweet.
10:44Yeah.
10:44Whether it's a glaze or whatever,
10:45but I've got to counteract the heat.
10:48It's very hot.
10:49I know you said there is a pineapple glaze,
10:52but I don't actually taste it.
10:53I didn't get the chance to glaze it on the chicken.
10:57Damn.
11:00When I taste the Jerk on the chicken,
11:03I like the flavor of, like, a little bit of sweet
11:05and some heat,
11:07but I feel like that wouldn't have been as crispy
11:10for the skin.
11:11And so, in a way, I'm actually kind of happy
11:13you didn't put it because it is crispy,
11:16and you get a piece of, like, that juicy chicken,
11:19and with that puree, it is a very good bite.
11:23Yeah, thank you.
11:24Yeah.
11:25And this Jerk seasoning is really interesting
11:26because it almost tastes like every component of it,
11:29like, individually.
11:30And I really, really liked it.
11:32Excellent job with this dish.
11:34For me, it's a yes.
11:35Okay.
11:37That's one yes.
11:39Two more, and the apron is yours.
11:41The flavors come together,
11:44and I feel Jamaica on the plate,
11:46so it's a yes for me.
11:48Two yeses.
11:49It's up to Gordon.
11:51Takaya, this is a tough one.
11:52It is a fierce season.
11:54Can you stand the heat of the competition?
11:57I can.
11:57And you prepared to put your master's degree on hold
12:01to come on MasterChef this season.
12:03I'm ready.
12:05Listen, young lady,
12:06I know talent and heart when I see it.
12:10It's a yes from me.
12:12Congratulations.
12:13Wow.
12:14Yeah.
12:15Come and get your apron.
12:18You did it.
12:21This means a lot to me.
12:24You take your grandma crowd.
12:25Congratulations.
12:26Congratulations.
12:26Thank you so much.
12:29Oh, my God.
12:30Uh-huh.
12:40Jamaica won an apron.
12:42Yeah, because guess what?
12:43She has the Jamaican spice in her
12:45and the American dream.
12:51Puree is incredible.
12:52Yeah.
12:52Right?
12:53Yeah, yeah.
12:53It's like silk.
12:54She'll be a player.
12:55Mark my words.
12:56I think she's got more in the tank.
12:57Yeah.
13:03Fixing the afterstore plating.
13:05You got this.
13:07You got it.
13:08You got it.
13:09You got it.
13:11Ooh, that was good.
13:15Pretty, pretty, pretty.
13:16Come on, Colby.
13:18Ten seconds.
13:20He's a good aim.
13:21Get on the coin.
13:22Get on the coin.
13:22There you go.
13:24Five, four, three, two, one.
13:30Woo!
13:32Woo!
13:33Woo!
13:34Woo!
13:35Woo!
13:36Woo!
13:36Woo!
13:38Woo!
13:45Woo!
13:47Woo!
13:48Woo!
13:48I don't get this apron.
13:49I can't even go to the backyard bar you cook anymore.
13:53Welcome.
13:53How are we?
13:54Good to see you, bud.
13:57My name is Colby.
13:59I'm from Lafayette, Louisiana, and I'm representing the Cajun culture.
14:03Today I made alligator sauce pecan with smothered cabbage.
14:08Wow.
14:09You know, Cajuns were exiled from Nova Scotia in 1755,
14:13dropped off in the swamps, and they had alligators and snakes.
14:17So resilient people that we are, we made work with what we got,
14:21and I mean, whoever thought alligator would have been a delicacy,
14:23but it is a delicacy in Louisiana.
14:25I love that. Shall we?
14:26Absolutely.
14:27Let's have a look.
14:29Joe, what do you think?
14:31It looks like it's going to be full-flavored.
14:32The rice looks really good.
14:34It's actually presented in a very elegant way.
14:37Looks great.
14:38Let's dig in, shall we?
14:49I respect you for attempting the alligator.
14:52It's a tough one to get right.
14:53However, alligator is a tad bland.
14:57It just needs more sauce, more gravy,
14:59to sort of really allow the alligator to shine.
15:04You stuck to your roots, which I respect immensely.
15:09But sadly, it's not blown us away for an apron.
15:13It's a no.
15:14Hey, thank y'all for letting me cook for y'all.
15:15Appreciate it. Thank you.
15:17My name is Camilo, and I come from a Mexican background,
15:20so I prepared a grilled anchiote rubbed quail
15:24over a roasted corn salsa
15:25with a little bit of avocado smash underneath.
15:28All right, let's give it a try.
15:29Yes.
15:30Soccer World Cup is imminent.
15:32Absolutely.
15:32Would you be supporting Mexico or America?
15:35Come on, be honest now.
15:36Be honest.
15:37USA first, Mexico second.
15:39Wow.
15:39I bet you go south of the border,
15:41you change your tune on that.
15:42Maybe.
15:42Maybe.
15:43Tiffany, what do you think?
15:44Oh, I love the caramelization that you have on the quail.
15:47I love the textures on the plate with the corn.
15:50It looks good.
15:51Thank you, chef.
15:51However, there's a lot riding on this.
15:53That's a tough bird to get right.
15:55Yes, it is.
15:5530 seconds over, it's dry, tasteless.
15:57Under, then there's no chance.
15:59I just hope it's cooked perfectly.
16:02Shall we?
16:02Yes.
16:03Yeah.
16:05Wow.
16:07I'm a little nervous.
16:36Yeah, pink, bright, beautiful.
16:39And what's the heat in the salsa?
16:41Serrano pepper.
16:49Right, let's talk about the hero, the quail.
16:52The quail's cooked beautifully.
16:53Thank you, chef.
16:54That caramelization on the skin, it's not dry, it's moist.
16:57And that's a bold move, that, when you smash cock that
16:59and then debone it as well.
17:00I think the avocado, I know you say serrano's in there,
17:03but I don't taste any.
17:04And when I think of, like, Mexican cuisine,
17:07I know there's so much flavor there,
17:10just like the flavor that's in your quail here.
17:13Okay.
17:13Yes, chef.
17:14I like the quail.
17:15I think it's cooked properly.
17:16I love the crust and the glaze.
17:18So the plate's very good.
17:19It's great.
17:20It's a yes.
17:21I love it.
17:21Thank you, Joe.
17:22So that's one yes.
17:24And as you know, you need two more to get the apron.
17:26Gordon.
17:28I think you've mastered one of the most difficult proteins.
17:30I commend you for that.
17:31And so I am an absolute resounding yes.
17:34Thank you, chef.
17:36Jeff, what do you say?
17:37I mean, I'm just wondering if smashed avocados
17:42in a corn salsa is enough to represent Mexico.
17:48I'm really struggling here.
18:04You made me do this.
18:07Now look, man!
18:14The dare was absolutely worth it.
18:16I'm so excited.
18:20And now what's the next dare?
18:22You have to win MasterChef now.
18:24Let's go do it!
18:25Let's go, baby!
18:27Woo!
18:29That quail was exceptional.
18:31I mean, it's good.
18:33Yeah.
18:33That's two aprons down, three to go.
18:43Vamos, Harold!
18:45Vamos, vamos, Venezuela!
18:46I'm Harold.
18:47I'm from Austin, Texas,
18:48and I was born and raised in Calacas, Venezuela.
18:50Whoo!
18:51Got this baby.
18:52Thank you, baby!
18:53I'm Janelle.
18:54I'm from Savannah, Georgia, and I'm representing My Heritage
18:57from Jamaica!
19:00Whoo!
19:03Whoo!
19:04Whoo!
19:04Whoo!
19:04Perfect, baby.
19:05Good job.
19:05Thank you, my darling.
19:07I grew up in Jamaica, where I lived for 11 years, and food is just a big part of my
19:12culture.
19:13I grew up around us plucking chickens to sell and to cook, and that's all I knew.
19:18I came to the United States, but my cooking is highly influenced from Jamaica.
19:22This dish is me.
19:24This is boldly testing the Jamaican tradition, and I'm here to win!
19:32Come on, babe.
19:33You got this.
19:34Whoo!
19:34Today I'm making my own take on Venezuela's arroz con pollo.
19:37This dish brings back many memories and represents the roots that I'm trying to make proud today
19:42from Venezuela.
19:43I started cooking after I left my country nine years ago.
19:46Being away from home, I was missing the things that I grew up eating, so cooking is a way of
19:53remembering that.
19:54Yeah!
19:55Let's go!
19:56Let's go!
19:57Whoo!
19:57You got this, baby.
19:58Smelling good, mama.
20:00Thank you, my love.
20:03You got this, baby!
20:06You got this, baby!
20:07Jamaica on the plate, baby.
20:09Five, four, three, two, one!
20:13Whoo!
20:17Whoo!
20:17Whoo!
20:17Let's go, Jodell.
20:22Welcome, welcome.
20:23What's your name, and what did you prepare for us?
20:25I'm Harold.
20:26I live in Austin, Texas, originally from Caracas, Venezuela.
20:29I prepared for you my take on Venezuela's arroz con pollo.
20:32What makes the Venezuelan version different?
20:35The base of it.
20:35So I'm using the Venezuelan sofrito, so it has onions, scallions, peppers, and garlic.
20:41Well, it looks really interesting.
20:43Shall we try it?
20:43Shall we?
20:44Yeah.
20:47It's beautiful.
20:48I love the colors.
20:48I love the way it's popping.
20:49The chicken itself, there is some crispiness.
20:52It makes me excited to dig right in.
20:55Shall we?
20:56Yes.
20:57So you use the thigh, right?
20:59Yes.
21:00How long did you cook these for?
21:01For about 12 minutes.
21:06So you can see, it's a little bit bloody there.
21:09Now, that is a shame.
21:13Harold, I'm just so upset for you, the fact that the chicken is still bloody in the middle.
21:18I mean, there's no going back from this sadly.
21:21And unfortunately, with the raw chicken, we can't go around that.
21:24It's too bad.
21:25Thank you so much.
21:27Thank you so much.
21:28Please.
21:30My name is Janelle.
21:31I am representing my heritage from Jamaica.
21:35I prepare panseer sea bass served with Jamaica spice broth and a caramelized butternut squash.
21:42We have a traditional dish called fish tea, and this dish starts any celebratory event.
21:48All right.
21:49I like it.
21:50Sounds good to me.
21:51Let's do it.
21:51Shelley.
21:52Please enjoy.
21:54It looks very colorful.
21:56Beautiful.
21:57Visually, I think it looks a lot like a modern style restaurant dish.
22:03Thank you, Joe.
22:05All right, let's try it.
22:06All right.
22:13Fish is just slightly undercooked there.
22:17Damn.
22:22First of all, the intentions were there.
22:24Let's get it absolutely clear.
22:25But the problem I've got is that stock is so salty, and the fish is slightly undercooked.
22:31Shame.
22:32Um, it's a no from me.
22:34I'm sorry.
22:35No, thank you.
22:36It was such a pleasure.
22:41You did amazing.
22:44I didn't get the apron today, so I'm definitely disappointed.
22:48But when you put yourself on the plate, and you're proud of yourself, you know that you've done your best.
22:55Yes.
22:56Let me hug y'all.
22:57Come on.
22:58Hug your kids for everything.
23:12A little bit of salt for luck.
23:15My name is Brittany.
23:16I'm from Los Angeles, California, and I'm repping Barbados.
23:21Hey!
23:23All right.
23:24Crank the speed.
23:26My name is Jake.
23:27I'm from the great state of Michigan, and I'm here today to celebrate my Mexican heritage.
23:31These wonderful people are my ma and my pa.
23:33They've raised me.
23:34They've been everything for me.
23:36Let's go!
23:42All right.
23:43Energy.
23:46Hello!
23:46Hi!
23:48How are you guys?
23:49Great.
23:49Fantastic.
23:50What's your name?
23:50I'm Brittany.
23:51Hi, Brittany.
23:52Hi, guys.
23:53What are you making?
23:53I'm making salted codfish cakes with a scotch bonnet aioli and a apple fennel slaw.
23:59Yum.
23:59Ooh.
24:00Where does that come from?
24:01Barbados.
24:02Barbados.
24:03Okay.
24:03Is it gonna have some spice?
24:05Absolutely.
24:05So I hope you guys don't mind too much.
24:07Can we handle the heat?
24:08Can you guys handle it?
24:09Like super spicy?
24:10No, no, no, no, no, no.
24:11Okay.
24:11Where are you from?
24:12I'm from Los Angeles.
24:14And when you have a job, what do you do?
24:15I am actually a professional wrestler.
24:17My wrestling name is Brittany Bae, and my persona is the beach girl.
24:23She's fearless, and she's feisty.
24:26I'm actually very strong for my stature.
24:29Can you show us some...
24:30Let me...
24:30Yeah, yeah, yeah.
24:31Show him a move.
24:31What kind of move are you?
24:32Okay.
24:34Okay, ready?
24:35Ready?
24:35Let's go.
24:36Like this?
24:37Yeah.
24:37And then I'm gonna push you away.
24:38Okay.
24:39I'm gonna pull you in.
24:40Yeah.
24:41And I'm gonna give you a hammer.
24:43You gotta show the hammer.
24:48And then I break loose.
24:49I'll give you the suplex.
24:57Look at that act.
24:58Look at that.
24:58Joe!
25:01Oh, she's an actor.
25:02That's her job.
25:04Next time, I'll put you in a suplex.
25:06I mean, next time.
25:07I'm like the...
25:08I got my money on her, Joe.
25:09I'm the Bruno Sammartino.
25:10I got my money on her.
25:11I don't know.
25:12She looks like she'll take you.
25:18Hi.
25:20Hi.
25:20I've been waiting for this.
25:21How you doing?
25:22I'm Joe.
25:23Hello, Joe.
25:23So you're baking desserts.
25:25Hi.
25:25I am baking a dessert, man.
25:27I am making a cake inspired by mole negro.
25:31It is a recombination of the ingredients.
25:33You have chiles.
25:34You have black sesame creme anglaise here.
25:36A chocolate sponge and a chocolate chili ganache.
25:39Wow.
25:40You got some flavors working here.
25:42Flavor is a really big part of my Mexican heritage
25:44and especially being adopted,
25:47not growing up around the culture of those flavors myself.
25:50So wait, did you spend time like in Mexico growing up,
25:52cooking?
25:53How did you learn how to do all this?
25:54Never.
25:54Never.
25:55I connected to my own cultural roots through food.
25:59You know, being someone that doesn't travel much,
26:01food has been a way for me to travel without leaving home.
26:04And when you can cook the food yourself,
26:06it's a whole lot cheaper.
26:07That's awesome.
26:08What do you do in life?
26:09I am a pharmacy technician.
26:11Oh, so you're a technician.
26:12Okay.
26:13This feels very technical.
26:14Yeah.
26:14Yeah.
26:15I really love science.
26:16I've always loved science growing up.
26:18So for me, the kitchen is the lab that I love the most.
26:21This is like a mad science experiment.
26:23I agree.
26:23I hope we're not the experiment.
26:24We are.
26:25We are.
26:26You guys are my lab rats, but I keep my lab rats very well fed.
26:30I don't know if I want to be a rat.
26:32I do.
26:33Good luck.
26:33We'll see you.
26:34Thank you so much.
26:36Go Breezy.
26:37Okay.
26:38We are rocking.
26:41One minute, Brittany.
26:43Oh, let's do it.
26:45You guys look the best.
26:47Oh my gosh.
26:50She's shaking.
26:51Brittany.
26:52Five, four, three, two, one.
27:01I want this apron so bad.
27:04I want to show people that I'm more than just a wrestler.
27:08If I don't get an apron today, Joe, round two and it's on.
27:13Hi.
27:14Welcome.
27:16All right.
27:18I'm Brittany and I'm representing Barbados.
27:20I made salted crawfish cakes with a scotch bonnet garlic aioli and a apple fennel slaw.
27:26Let's try it.
27:28Oh, I think it's beautiful.
27:29I like that there is some crispiness action going on.
27:33And I think it was even smart how you plated it to kind of make it more elevated.
27:37Let's hope they taste brilliantly.
27:38Shall we?
27:39Yes.
27:40Let's dig in.
27:45Oh.
27:47Whew.
27:50Hmm.
27:51What?
27:52Oh, really?
27:53It's spicy.
27:55I don't mind hot, but...
27:57I know, but...
27:58Mmm.
28:00That's like a launch off the ropes.
28:02Yeah, yeah.
28:03It's full, Bobby.
28:06Just a little kick.
28:09Whoa, Nelly.
28:10That's hot.
28:11Wow.
28:12That's like a smack in the face.
28:14Good morning.
28:15Hello.
28:15Open face or close.
28:16Hello.
28:18I think I'm going to start crying.
28:20No.
28:21Wow.
28:21That's woken him up.
28:23Yeah.
28:24Listen, it's a simple execution.
28:27I get where you're going with this.
28:29I'd prefer them to be a touch lighter in the center, less dense, so I can identify the fish more.
28:34But the flavor is definitely there.
28:36And I want to see more.
28:37For me, it's a yes.
28:41Joe.
28:44Look, the sauce definitely has an opinion.
28:47I think it's a little spicy for me, but I have to grow up.
28:50And the cooling little apple fennel salad is acidulous and perfect.
28:55So I really enjoyed it.
28:56So for me, it's a yes as well.
28:58Yay!
28:58Yay!
28:58That's two yeses.
29:01Tiff.
29:04I know where you're coming from when I'm eating this, and I think that's important.
29:08Love salt caught.
29:09Love that you put it full on display.
29:12And I love that you did not hold back the heat.
29:16It's a yes.
29:20Come on now.
29:21Congratulations.
29:23I want you to have this and everyone here.
29:28Thank you so much.
29:29Absolutely.
29:30Congratulations.
29:31Thank you guys so much.
29:32Well done.
29:36Let's go, G!
29:39All right.
29:40Perfect.
29:40Creating a dessert in 45 minutes requires precision and timing.
29:45That sponge is a little flat right now.
29:47You got this.
29:48It's a complicated dish.
29:49There's like five or six different components to it.
29:52That's good.
29:53How much time?
29:54One minute.
29:54One minute.
29:55Perfect.
29:56If I mess even one thing up, I might be going home without a white apron.
30:00Oh, .
30:02Oh my God.
30:03Oh my God.
30:04Oh, this is a nightmare.
30:20The ㅋㅋㅋ
30:21Yeah.
30:21Two minute minutes.
30:42Well done.
30:49Big try plexig Jesus
32:57Oh, boy.
32:59Oh, my God.
33:00Oh, my God.
33:01Oh, man.
33:02The ganache is just a little bit warm, and it's starting to slide.
33:05And those strawberries, they're losing that perfect shape I intended for them.
33:09Oh, this is a nightmare.
33:12Five, four, three, two, one.
33:19My presentation isn't exactly where I want it to be, and I am just nervous about that.
33:25This apron, it is an opportunity to launch myself into the culinary field and to do what I truly love.
33:32Welcome in.
33:35My name is Jake.
33:37I'm from the great state of Michigan, and I am here today to represent my Mexican heritage.
33:41Tonight, I made a mole-inspired cake.
33:43It's got a chocolate sponge, a chocolate chili ganache, and a black sesame creme anglaise.
33:47You sound like you know what you're really doing.
33:50You're how old now?
33:51I'm 24.
33:5224.
33:53Your Mexican heritage is from mom's side, dad's side.
33:56Where's it from?
33:57So, I'm adopted.
33:59I found out when I was about five or six years old in a fast food drive-thru, and I
34:04randomly
34:04asked my mom if she gave birth to me, and the crazy thing is, the answer was no.
34:09Wow.
34:10They told me right then and there, my biological father is actually from Mexico.
34:15I've never really met him before, but that Mexican heritage is so important to me.
34:20That's incredible.
34:21Yeah, it is.
34:22Shall we go and take a look?
34:23Yes.
34:24Man.
34:25Right.
34:26Yeah, I think it looks maybe not as refined as we would want it, right?
34:30You know, the strawberries and chocolate, it's kind of sliding.
34:33Listen, I'll be honest, it sounds better than it looks, because it just looks a little bit
34:37sort of amateurish.
34:38Sure.
34:39But it's all going to be in that flavor in the center.
34:43Shall we?
34:43Yes.
34:53Is that what you wanted inside?
34:56Maybe a little bit thick in the middle, but I am happy with the layering.
35:08Young man, the cake itself is delicious.
35:13Texture-wise, it's sublime.
35:15And the black sesame seed in creme anglaise is just clever, smart, and just, yeah, the innovation
35:20behind this thing is unique.
35:21It's maverick.
35:22It's like you.
35:24I really love to.
35:25But I would love a little salt on that chocolate, just a little bit more, but I mean, this is
35:32really, really delicious.
35:34Thank you so much.
35:35Yeah.
35:36I think that you have put both head and heart in this plate, and your adoptive parents are
35:41your heart, and your head is the DNA of who you are, and that's a rare and amazing thing.
35:49Thank you so much.
35:50You're a smart guy.
35:52You need three yeses to get the apron.
35:54So, yes.
35:58Congratulations.
35:59Three yeses at the same time?
36:01Yes!
36:01That's never happened before.
36:02Oh, my God.
36:05Congratulations.
36:07Well done.
36:08Thank you guys so much.
36:09Well done, well done.
36:22I put myself on a plate, and that plate won me a MasterChef apron.
36:29I feel like I am on the right path to achieve my dreams.
36:38This right here is what we need for America.
36:40I'm telling you.
36:40Look at this.
36:42He blinded us with science.
36:44Man, honestly, it's delicious.
36:46That's the fourth apron.
36:48One last apron left.
36:52Brazil!
36:54Yeah!
37:02All right.
37:14I was born in Bahia, Brazil, in a very small town.
37:30We had no running water or electricity, and we were below the poverty line.
37:36So, I moved to the big city to send money back to my parents.
37:40Woo!
37:42You got this.
37:44After moving to the huge city, to Sao Paulo, I met my husband.
37:48Six months later, I moved to U.S. when I was 19 years old.
37:52But then I realized I missed the flavors of Brazil, so that motivated me to learn how to cook.
38:00I'm making moqueca de camarão, a seafood stew.
38:03I'm bringing my roots to MasterChef, and I'm going to show Brazil flavors, what Brazil has to offer.
38:09I feel like there's not a lot of indigenous chefs, but we are here, and I'm so excited to show
38:14our cooking.
38:15I'm making salmon with crushed blueberries and a carrot puree.
38:19This is literally Alaska on a plate.
38:21Salmon has sustained indigenous communities for hundreds of years.
38:24When I think about spending time with my grandma in rural Alaska, we would hunt and fish and pick berries.
38:31We're just really connected to the land.
38:33I want the judges to feel who I am, my story, and understand the kind of food my community eats.
38:39Yes, girl.
38:40Ay-yi-yi-yi-yi, guys!
38:42Let's go, mommy!
38:45I'm going to check the salmon, baby.
38:47There we go!
38:49Yeah!
38:50Salt, salt.
38:52Where are we? Where are we?
38:53130.
38:55Ah, okay.
38:56Oh, my gosh.
38:56Minimum and a half is going by really, really fast.
38:59You got this.
39:02Which way? Which way?
39:03This way speaking to me.
39:059, 8, 7, 6, 5, 4, 3, 2, 1.
39:24Hello.
39:26Hello.
39:26My name is Maria.
39:27I live in Miami, but I'm originally from Bahia, Brazil.
39:31I made moqueca de camarelo with shrimp cooked with coconut milk.
39:37I'm Andrea, Yupik, Alaska native, and I'm repping Alaska.
39:41I prepared salmon with crushed blueberry, carrot puree with a micro green salad.
39:46I grew up partially in the city, but also in rural Alaska.
39:49And so in the summers, we would go to fish camp.
39:52I'm from New York.
39:53I went to baseball camp.
39:54What's fish camp?
39:55We have, like, a camp set up with a smokehouse, and then there's just, like, a woodblock table.
40:00It's like an artisanal processing facility.
40:02Yeah, essentially.
40:03Love that.
40:04Yeah.
40:04Shall we?
40:05Yeah.
40:05Let's do it.
40:06Let's go.
40:07Joe, visually, what do you think?
40:08Everything about it seems balanced and elegant.
40:11It looks beautiful.
40:12Wow.
40:14Okay, Joe.
40:16It looks stunning.
40:18The shrimp, the sauce, the rice.
40:20I mean, all the elements that you would expect for a moqueca is here.
40:23And then it also just looks elevated.
40:26I appreciate that, Chef Tiffany.
40:28Let's go.
40:30So you said the shrimp separately?
40:32Mm-hmm.
40:33Absolutely.
40:34Is that what you wanted inside?
40:36Exactly.
40:36This is exactly how I wanted inside.
40:38How did you cook the salmon?
40:39So I pan-fried the salmon, skin down, of course.
40:42And, yeah, hopefully medium.
40:45Let's see.
40:49Ooh.
40:50Oh, my God.
41:01How did you cook the salmon?
41:03So I pan-fried the salmon, skin down, of course.
41:06Hopefully medium.
41:07Let's see.
41:11Ooh.
41:13Oh, my God.
41:15A little pink in the middle, which is nice.
41:17Okay.
41:18And how did you cook the rice?
41:19I toasted the rice with garlic.
41:26Shrimp are cooked beautifully.
41:27Look at the sauce is just, yeah, exceptional.
41:29Wow.
41:32So salmon is nice and crisp on top.
41:34Let's get that absolutely clear.
41:35And we enjoy salmon that is pink, but the dish just gives off so much sweetness, which is a shame.
41:43Yeah.
41:43You know, the berries, they have that tartness, but they don't have enough acid.
41:48They don't have enough flavor.
41:50It kind of just falls flat.
41:52So when I get a little bit of that salmon, it actually kind of brings it down a little bit.
41:56Okay.
41:58Unfortunately for me, I think it's a no.
42:02Yeah, it would be a no for me as well.
42:03I'm sorry.
42:17This right here is delicious.
42:19The shrimp is properly cooked.
42:20The spice level is just right there, and it is an explosion of flavor.
42:27So it is a major yes for me.
42:30Oh, my God.
42:33Thank you, Chef.
42:34I really enjoyed the dish.
42:35It's a yes.
42:36Oh, my God.
42:37That's two.
42:38I still have one more.
42:40What do you think, Gordon?
42:43It's the first time in a long time that I would say I can't change anything here.
42:48You respected the heritage.
42:50It is a yes from me.
42:52Resounding yes.
42:52Oh, my God.
42:54Oh, my God.
42:56No.
42:57No, no, no, no, no.
42:58Congratulations.
42:59I have to beat myself.
43:01Oh, my God.
43:04I'm sorry.
43:05I'm sorry.
43:05I'm sorry.
43:06Great job.
43:06Put on the apron.
43:07Come on.
43:08Oh, my gosh.
43:08I can't believe it.
43:09Well done.
43:22I just won a apron from MasterChef.
43:26I'm so proud of you, Mommy.
43:28I love you, sir.
43:29I love you.
43:29You deserve this.
43:31I'm feeling so excited.
43:33This is a dream come true.
43:35Let's go, Brazil!
43:38Woo-hoo!
43:40That was amazing.
43:42That's it.
43:42Top 20 in the bag.
43:44The competition is on.
43:45And America's Next MasterChef is somewhere out there.
43:48Wow.
43:49Incredible.
43:51Amazing.
43:52Indeed.
43:53Woo!
43:53Love it.
43:54Love it.
43:57Next time on MasterChef Global Gauntlet.
43:59Welcome to the Top 20.
44:01The four territories, the Americas, Europe, Asia Pacific,
44:06and Africa go head-to-head for the first time.
44:10Let's go.
44:11Come on.
44:11Asia Pacific!
44:13Yeah, baby!
44:14If you cook the best stadium food,
44:16you'll also save the rest of your territory from elimination.
44:20All right, Americas, we're getting there.
44:22Just over five minutes to go.
44:23Are you running behind?
44:24I'm pretty confident that me and my team
44:25are going to get that pin.
44:26How's Team Europe doing?
44:27Oh, .
44:28But one mistake could cost the whole team.
44:30Oh, my God.
44:31This is a disaster.
44:32How we doing, Team Africa?
44:34Help me.
44:35Do you want these to be burnt like this?
44:36There are times where you just have to start over.
44:39Is this a Band-Aid?
44:43Oh.
44:47One potato, two potato.
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