- 1 hour ago
MasterChef USA - Auditions Day 1 (Europe) - Season 16 - Episode 1 - Kindness Beep (1080p, h264)
Category
📺
TVTranscript
00:00This season, MasterChef is going global.
00:05Welcome, everyone.
00:07As the best home cooks in the USA
00:08will represent four territories across the globe.
00:11Asia Pacific!
00:13Yeah!
00:14Europe!
00:15America's baby!
00:17Viva Africa!
00:19This is MasterChef Global Gauntlet.
00:23Let's go, baby!
00:24Make something that is totally unique to your culture
00:28and to your territory.
00:29We're making a Jamaican beef patty.
00:31Everything is so South Indian.
00:32We're doing a kangaroo.
00:34Kangaroo.
00:34Ozzy, Ozzy, Ozzy!
00:37Can we get back to the dish, please?
00:39These cooks will fight tooth and nail...
00:44...to not get benched.
00:45A red card.
00:46Oh, my God!
00:48I'd be nervous about me, too.
00:49Whoo! That was good gameplay.
00:51Because in a competition this rowdy...
00:54Oh, fuck!
00:55...everyone has the same goal.
00:57Whoo!
00:57Whoo!
00:58We're embracing World Cup fever here in the MasterChef kitchen.
01:02It's a celebration from start to finish.
01:05This is a royal wedding.
01:06Oh, my God!
01:08Nick DiGiovanni.
01:10But not everyone can handle the heat.
01:13Oh! Oh!
01:14Put it off!
01:14It's off. They're both off.
01:15Where are you, idiot? That is raw.
01:18It's like a pile of...
01:19In the pan!
01:20Please!
01:21This is mad!
01:22Switch!
01:23That's enough. Go. That's enough.
01:24I don't give a...
01:25Just slice one.
01:26Leave it!
01:26Get it on a plate!
01:27I am feeling overwhelmed.
01:29It's all right. It's okay.
01:30You're not gonna make it.
01:34I don't taste Vietnam in this dish.
01:36It is so unappetizing.
01:38It felt like I forgot how to cook.
01:39You're not gonna fool us.
01:41Oh, goodness.
01:43Would you eat that?
01:44I know you so much better than this.
01:47If you tell yourself, I got it, you will conquer.
01:51I'm not afraid.
01:52But when the passion for their culture shines through...
01:55I am shocked that you made this.
01:57It's kind of incredible.
01:59These home cooks will be transformed.
02:01This is a beautiful dish.
02:03Thank you, chef.
02:04Into the best amateur chefs...
02:05You nailed it.
02:06...this kitchen has ever seen.
02:08This makes me want to go to Morocco.
02:10But only one will claim the title.
02:13You have put both head and heart in this place.
02:15Showstopper.
02:16Thank you so much.
02:17And stand on top of the world.
02:18It is exceptional.
02:20You're fearless.
02:21This is MasterChef Global Gauntlet.
02:25Let's go!
02:44Oh, my God.
02:46We are here.
02:48This is so amazing.
02:50We are in the frickin' MasterChef kitchen right now.
02:53Wow.
02:54Look at the fun.
02:56Have a good Europe.
02:58Oh, my God.
02:59That clock's gonna be my worst enemy.
03:00Oh, my gosh.
03:01What's up, man?
03:02Bruko, bro.
03:03Listen, I'm Jeff.
03:04Harry, what's your name?
03:05Vasha.
03:06Nice to meet you.
03:07Here you go, Daniel.
03:07Nice to meet you.
03:07Hell yeah, bro.
03:08Where are you from?
03:09What do you think, bro?
03:10I feel his hair, bro.
03:10What do you think, bro?
03:11You gotta be, like, Italian and European?
03:13Boom.
03:13And what's your background?
03:14Uh, Scottish.
03:16Oh, wonderful.
03:18This is awesome.
03:20I'm from Dallas, but I'm representing Nigeria, man.
03:26Being here is a dream come true.
03:28I'm, like, overly excited right now.
03:30Oh, my God!
03:31It is such an honor to get to represent India.
03:34I love my culture, and I was raised
03:38to share it with other people.
03:39Italy is going to win MasterChef.
03:41Europe is known for food.
03:43They're known for the flavors.
03:44It's, like, it's not really even a competition at this point.
03:47I'm here to tell you that Jamaica, we're mad confident.
03:50Hey.
03:50So get ready for the competition, because I'm here to win.
03:52I want that apron more than anything
03:54I've ever tried for in my life.
03:56Now I'm ready to cook.
03:57Let's go.
04:08All right.
04:09Oh, my gosh.
04:10Let's go.
04:11Whoo-hoo!
04:20Whoo-hoo!
04:21Whoo-hoo!
04:22Boy, friends, you just gave me a half-pound.
04:24That's a good one.
04:26Yeah.
04:28Whoo-hoo-hoo!
04:30Wow.
04:31Oh, my goodness me!
04:35Welcome, everyone, to the amazing MasterChef Kitchen.
04:39Yeah.
04:39Come on.
04:43This is going to be no ordinary season,
04:46because we're about to witness something truly amazing.
04:51The World Cup, hosted right here in North America.
04:56And in honor of that iconic tournament,
05:00we are hosting our very own global food competition.
05:06This is MasterChef Global Gauntlet.
05:10Yeah!
05:11Let's do it!
05:12Yeah!
05:14Let's go!
05:16You are each an ingredient in the great American
05:21cultural melting pot.
05:22Yeah.
05:23So we want you to put your heritage on the MasterChef map.
05:28Yeah!
05:28Your house.
05:31And prove that you can take home the title.
05:35Yeah!
05:36A quarter of a million dollars!
05:42And the MasterChef trophy.
05:50Now, just like in the World Cup, this MasterChef
05:54Global Gauntlet is going to be a team sport.
05:56This season, we'll have four territories represented.
06:02We have the Americas.
06:04That's right.
06:06Yeah!
06:08Africa.
06:13Africa!
06:16Yeah!
06:17Yeah!
06:19Yeah!
06:21Yeah!
06:22And finally, Asia-Pacific Loan.
06:29And just like the World Cup, the only way to get in
06:33is through the qualifying rounds.
06:37Just five cooks from each territory
06:39will move on to the next phase of this global gauntlet.
06:45The only thing standing between you and the world
06:49is your signature dish.
06:52Make us all delicious dishes that really show us
06:56where you come from, how that has shaped who you are today,
06:59and see if that global influence can make you
07:03America's next MasterChef.
07:04Yes!
07:10Right, it's time to see which one of you
07:14will earn one of these.
07:19An iconic MasterChef apron.
07:24That's my size!
07:26That's my size!
07:27And with tonight's qualifier,
07:30the territory that will fight for the aprons first is...
07:38Europe!
07:39Let's go!
07:40Whoo!
07:41Let's go!
07:44Whoo!
07:44Guys, in Europe, you have 50 countries,
07:46from Albania to the United Kingdom,
07:49home to iconic dishes like Greek spanakopita,
07:53Spanish paella, obviously the greatest steak of all,
07:56la bistecca fiorentina, the Italian T-bone steak, right?
08:00Don't forget beef wellism, Joe.
08:02All right.
08:04Right, tonight, you'll have just 45 minutes
08:07to cook your signature dishes that really does scream you,
08:11and most importantly, your European heritage.
08:14To get through this global gauntlet,
08:16you'll need to get a yes from all three judges.
08:20And without three yeses, you will be leaving
08:23this kitchen empty-handed.
08:27We'll see you through those doors.
08:29The very best of luck to you all.
08:31See you shortly.
08:32Good luck.
08:32Goodbye.
08:37This is going to be exciting.
08:39They are lively.
08:40I can't believe we are here.
08:42This is amazing.
08:46I tell you what, it's really nice to be back with you guys.
08:51Season 16.
08:53So today is Europe.
08:54What do you think?
08:55I think about starting culinary school.
08:57Everything that we were taught was based off of European ways.
09:01Yeah.
09:01But let's be honest, it does come with a lot of pressure,
09:03representing your cultural heritage.
09:05Listen, I want to see not just the drive and the passion,
09:07but the authenticity.
09:08There's a lot of great cooks out there.
09:10We have to keep it tight.
09:11We only have five aprons tonight.
09:13It's going to be one hell of a season.
09:14Three, two, one.
09:22Oh, lemon everywhere.
09:24I'm Julia.
09:25I'm from Miami, Florida, and I'm representing Italy,
09:27specifically Sicily.
09:30My name is Dan.
09:32I'm from Austin, Texas, 31 years old,
09:34and I'm representing my family's heritage.
09:36They immigrated from the Soviet Union.
09:37My parents came to the United States as political refugees
09:41in 1988.
09:42I learned to cook with my mom.
09:44We found my grandma's recipe book once she passed away.
09:47My love of cooking developed more and more over time.
09:51Looks good.
09:52Thanks, babe.
09:53Come on, Julia.
09:56Come on, Julia.
09:57Come on, Julia.
09:58It would mean the world to me to get an apron for my grandmother,
10:01for my family.
10:02Being here, it's not just about me.
10:04It's carrying on a legacy, because my grandmother,
10:07Veronica Chili, was on season six of MasterChef.
10:12I'm dedicating this dessert to my granddaughter.
10:15That pie, damn, tastes good.
10:20My grandmother did great on MasterChef.
10:22She should have went all the way.
10:23And there's a line from The Godfather that says,
10:25never turn your back against the family.
10:27And that's exactly why I'm here, to give vengeance for Mimi.
10:30She's my blood.
10:31Perfect.
10:32Look at that.
10:37Let's go.
10:42Welcome.
10:42Hi.
10:43How are you speaking?
10:43Your first name is Dan?
10:43My name is Dan.
10:44Dan, tell me about the dish.
10:45What are you doing?
10:45I'm making cheese blintzes with a blackberry compote.
10:48Gotcha.
10:48So my family immigrated from the Soviet Union.
10:51Present day Belarus is where my parents are from.
10:53Beautiful.
10:53And in terms of the crepes, what have you got in there?
10:56Because it looks nice.
10:56These are typical French crepes.
10:58I thought we'd be tossing that.
10:59No, you're not tossing.
11:00You know how to toss those things, don't you?
11:01Go to the edge.
11:02I'm playing it safe.
11:03Come on.
11:04This is not the time.
11:05Do you want to see him toss a crepe?
11:07Yes?
11:07Tell them to do it properly.
11:09Come on.
11:09Let's go.
11:10Come on.
11:11There you go.
11:12Let's go.
11:13Come on.
11:14Let's go.
11:16Good evening.
11:17How are you?
11:19Wait, hold on a minute.
11:20Hello.
11:20Hi.
11:21You actually know her.
11:22Do I?
11:23You should.
11:24I remember your apple pie.
11:26Yes, my apple pie.
11:27Oh, my goodness me.
11:28Veronica, come here, girl.
11:30Gee.
11:30Good to see you.
11:32This is your incredible granddaughter.
11:35Granddaughter.
11:35She's a shooting star.
11:37I love that.
11:38Well, tell about you.
11:39What's the dish, and where is it from?
11:41I'm making you Sicilian cannolis.
11:43I love that.
11:43And these shells, super important.
11:45100%.
11:46And if it's half as good as what the apple pie was years ago,
11:49trust me.
11:49Oh, OK.
11:50I pray.
11:53Let's go.
11:55Let's go.
11:56All right.
11:57I got to build these.
11:58OK.
12:00Slow down.
12:01Just slow down.
12:04This one's a little oblong.
12:105, 4, 3, 2, 1.
12:17You did it.
12:18You did it.
12:19You did so good.
12:25Come on in.
12:27Give us your first name, where you're from,
12:28and tell us about the dish.
12:30My name is Dan.
12:31I live in Austin, Texas, and I've made you cheese blintzes
12:34with a blackberry compote.
12:35So I'm representing my Russian Jewish heritage.
12:38And I was a really picky eater.
12:40But when my grandma made me cheese blintzes
12:42and put it on the table, she would say,
12:44eat.
12:45You like this.
12:47Eat.
12:48Shall we eat this?
12:49Eat.
12:49You must eat now.
12:53Visually, it looks nice.
12:54But it's incredibly simple.
12:57Let's hope they taste amazing.
13:06OK, remember, you need three S's for an apron.
13:09So let's begin with Gordon.
13:12Yeah, listen, great execution with the crepes.
13:14But the filling is very dense.
13:16It just needs a touch more sweetness
13:18just to make it a little bit more interesting.
13:20Yeah, I love the presentation of the roll here.
13:22I mean, everything looks perfect.
13:24But the cheese itself feels very chalky.
13:28Daniel, it's a no for me.
13:30I, uh, I liked it.
13:40It's OK, I love you.
13:41I love you.
13:43Hello, welcome, welcome, welcome.
13:46All right.
13:48I'm Julia.
13:48I'm from Miami.
13:49And I made you guys the holy cannoli trinity.
13:51And it's tiramisu, pistachio, and then a classic cannoli.
13:55Now, you make cannolis at home.
13:56Is it a family recipe?
13:58I actually own my own cannoli business.
14:00Yes.
14:01Yes.
14:02So it's pretty small scale right now.
14:04It's out of my mom's kitchen.
14:05And it's a family recipe.
14:05And I actually went to Sicily to go and try a bunch of different flavors.
14:08And then this is what I came up with.
14:10So you actually did a research trip to Sicily.
14:13Yes, that's right.
14:14She's very thorough, young Julia.
14:15Oh, I love that.
14:15Yeah, it was my dad's money, but.
14:18That's amazing.
14:19Shall we go and take our own?
14:20Yes.
14:23All right.
14:25Oof.
14:26Wow.
14:27What happened with the plating here?
14:28Yes, typically cannolis are a very humble dessert, I would say.
14:31And I was trying to kind of elevate that.
14:33However, looking back, I kind of wish I would have just kept it classic.
14:37I'll be honest, I'm slightly put off with all these little splats
14:40and the silly garnishing.
14:41It doesn't look very appetizing, does it?
14:43That's fair.
14:44I'm hoping they taste better than they look.
14:58I'm hoping they taste better than they look.
15:01That's fair.
15:03Shall we try?
15:13All right, you need three yeses to get one apron.
15:17Gordon, what do you think?
15:18Um, the shell's actually cooked beautifully.
15:21It's crisp and blistering on the outside, but the flavor's there.
15:23There's no two ways about that.
15:25For me, it's an absolute yes to an apron.
15:30One yes.
15:31I'm already tearing up.
15:32Yes.
15:33When I bit into the pistachio cannoli, it broke on me.
15:37But in the best kind of way.
15:40Like, I was so happy that it was crisp.
15:43The flavors are there.
15:44It's not too sweet.
15:45Um, for me, it's a yes.
15:50Oh, my God, you guys have to stop doing that.
15:51I'm like, what if we come?
15:53Well, that's two yeses, young lady.
15:55Uh, Jo, this is on you.
15:56It comes down to the Italian for the cannolis.
16:00This is a difficult thing, guys.
16:02You're young.
16:03You know, it's fierce out there.
16:04Give me the chance.
16:05Give me the chance, and you'll see.
16:11Um, for me, it's a yes.
16:14Thank you, guys.
16:16Thank you, thank you, thank you, thank you.
16:17Put on the apron.
16:19Great job.
16:22Hi.
16:24Hi.
16:26Oh, my God, you're going to do it.
16:30Oh, my God.
16:31Oh, my God.
16:32Oh, my God, you're going to do it.
16:32I got to wear you, I got to wear you, Britton.
16:35I have no words.
16:36I'm just so, so excited.
16:37You're going to go past me all the way to the end.
16:40Oh, don't cry, don't cry, don't cry, don't cry.
16:42Tasted a lot better than they look.
16:44Oh, 100%.
16:44How many 20-year-old chefs do you know that's
16:46gone to the birthplace of something?
16:48Happily surprised.
16:49What a promising start.
16:50I can't wait to see who's next.
16:57Good job.
16:58You got this.
16:59Oh, yeah.
17:00Oh, yeah.
17:01Let's go.
17:02Let's go, Nico.
17:03Let's go, Nico.
17:06Oh, my God.
17:09Looks so confident.
17:10But inside, I'm freaking out.
17:13I just make it very well.
17:16How's that seafood doing?
17:17It's doing fine.
17:18This dish is definitely going to earn me an apron today.
17:21I think they're going to love it.
17:22They're going to feel like they're sitting right in front
17:24of the beach, you know, in Spain, and tasting seafood paella.
17:32Punchy.
17:32Yeah, punchy.
17:33When people think of Scottish food,
17:35they sometimes just think that it's fried food.
17:38And I want to disprove that.
17:40They have beautiful seafood.
17:45Oh, yeah.
17:45Oh, yeah.
17:46Oh, yeah.
17:47Smoke in the kitchen.
17:48Let's go.
17:49My name's Nico.
17:50I'm making red wine risotto.
17:51This dish will earn me an apron because this is like me on a plate.
17:54Northern Italian, like I'm very proud of Northern Italy.
17:56And this is a classic risotto, so Joe shouldn't be complaining too much.
18:07Oh, yeah.
18:08Hi.
18:09Hi.
18:09What's your name?
18:10Agatha.
18:11Yeah.
18:11So what are you making?
18:12I am making arroz meloso with seafood and snapper on top.
18:16Mmm.
18:17So this would be a Spanish dish I would imagine.
18:19Yes, kind of similar to the paella, but with more broth.
18:22Okay.
18:23I know that.
18:23Where did you come to America?
18:24I came because of this guy.
18:26No, my first name isn't fair.
18:28And then I met him.
18:30Oh.
18:30And I stayed.
18:31Why MasterChef?
18:32Why now?
18:32Like, what does this mean for you?
18:33I love cooking for my kids and my family, but I think I have more to offer and to share.
18:38All right.
18:38I would taste the salinity in arroz and see if you like it that way.
18:42It's good.
18:43I think it's good.
18:44You think it's good?
18:44Yeah.
18:44Even though we decide who gets the aprons, all that matters is what you think.
18:48Good luck.
18:49Thank you so much.
18:50Thank y'all.
18:52Salinity, that may taste it, I guess.
18:55Hey.
18:56What's your name?
18:57Nico.
18:58Who are these dudes?
18:59These are my fans.
19:00Oh.
19:01There you go.
19:02I see.
19:03Nico, what are you cooking?
19:04I'm making a red wine risotto with caramelized pears and gorgonzola.
19:07Oh.
19:08Very ambitious.
19:09Is this a dish that you often have?
19:11Yeah, so I'm from the north of Italy.
19:13You're going to speak Italian to me now, too?
19:14Sorry.
19:15You speak Italian?
19:16Yeah, yeah, I'm fluent in Italian.
19:17What else do you speak?
19:18I speak Spanish and Romanian, and obviously a little bit of English.
19:20Ah, you can teach Joe.
19:21Joe, how many do you speak?
19:23Many.
19:23We're here to talk about Nico.
19:24Italian, Italian, speaking a lot of languages.
19:27So, so this is...
19:28Young, handsome.
19:30Are you feeling some kind of weight right now, Joe?
19:32I feel nothing.
19:33He's got hair.
19:34I am a...
19:37He's got hair for both of us.
19:39So here's what I'm feeling, though.
19:41Yeah.
19:41That's a lot of liquid.
19:43There's the risk of popping the kernels.
19:45Yeah.
19:45Okay.
19:46It's a tricky dish.
19:47Nico, be careful.
19:48I would get some of that liquid out.
19:49It's too much.
19:49Yeah, okay.
19:50Sounds good.
19:51You have nine minutes left.
19:53You think you're going to make it?
19:54Positive.
19:55Not if you don't make a change.
19:57Good luck, Nico.
19:58Pace, pace, pace.
20:03Very good, very good.
20:04I grew up watching MasterChef with my family back in Italy,
20:07and to not make Italian food perfect for Joe
20:09would destroy the world for me.
20:15Damn.
20:15That is frustrating, man.
20:28Damn.
20:29Oh, that's super.
20:30Very good.
20:30Here we go.
20:30We got time.
20:31Don't stress.
20:32Tom, no.
20:33I had a little bit too much stock
20:35when I wasn't paying attention.
20:36It's just frustrating.
20:36That's, like, not perfect.
20:37Because I know it's fine.
20:38I've made a million times, and it's always perfect.
20:40It's okay.
20:41We got it.
20:41We got it.
20:42Yeah, it's better.
20:43That's way better.
20:44Let's go.
20:44Trust in the boy, bro.
20:45Trust in the boy.
20:47I have to start plating.
20:49Let's go.
20:50Very nice.
20:52Perfect.
20:53Oh, I'm playing.
20:53The plate's out.
20:54That plate looks good.
20:57We're good, Nico.
20:57Let's go home stretch.
20:58Let's go wrestling.
20:59Four, three, two, one.
21:04Let's go.
21:15Welcome, young man.
21:16Come on up.
21:19My name's Nico.
21:20I'm 21, and I'm from Milburn, New Jersey.
21:22And the dish, Nico?
21:23The red wine risotto with caramelized pears, sage,
21:26and gorgonzola.
21:26Wow.
21:27This dish, it comes from waking up in the mountains
21:30of northern Italy and watching my granddad eat gorgonzola
21:33from the knife.
21:35Sadly, he passed, and we had to sell the house
21:38that he grew up in.
21:39And Winnie Masterchef would allow me to buy back that house.
21:42Wow.
21:42And make it into the restaurant that I want it to be.
21:46I love that.
21:47Shall we try it?
21:47Yeah.
21:49Of course, we know in all these years of Masterchef,
21:53risotto is a tricky beast.
21:55This is either going to work, or it's not going to work.
21:58Shall we, guys?
21:59Yeah.
22:06So, Nico, tonight you need three yeses to get your hands on that apron.
22:10Um, Joe.
22:12This is an interesting thing.
22:15When you were cooking it out there,
22:16you were a little bit in jeopardy.
22:19I perceived it as being too liquid.
22:22But, um, it really came together as it cooled down a little bit.
22:26And I don't know if you're lucky, smart, or good,
22:30but you just really were able to execute a thing
22:32that's very, very difficult.
22:34But the sage is bad news.
22:37We could come here, come here.
22:38Come here.
22:38Give me a hand.
22:39Give me a hand.
22:39We're going to fix this.
22:40Give me a hand.
22:40We're going to fix this dish.
22:41Hold your hand.
22:44All right?
22:45Grazie.
22:45All right?
22:46You hide that, put it in your pockets,
22:47pretend like it never happened,
22:49use something with it.
22:50Now we have a perfect result.
22:51I'll come back.
22:54You've got one big C.
23:03Italian men should cry.
23:06Tiff, what do you say?
23:07I love the pear and the gorgonzola together.
23:12The sweetness and the saltiness works really, really well.
23:15Um, for me, yes.
23:19Ooh, that's two.
23:20So now you just need Gordon, yes or no?
23:25Flavor-wise, rice is absolute max.
23:28But I'll be honest, it doesn't need the sage,
23:30because the gorgonzola gives you that nice tartness and richness.
23:33You're young, and I'm more concerned about what happens after this
23:37in terms of what you're up against.
23:39So, um...
23:54Oh, my God!
23:58Oh, my God!
23:59Come on!
23:59Come on!
24:00Come on!
24:00Come on!
24:07Come on!
24:09I'm going to get my way, and I'm only going to get better from here.
24:11Very very!
24:12Whoa, whoa, whoa, whoa, whoa!
24:13Delicious.
24:14And it went from looking like soup.
24:17No, it took the liquid out, came together, and it worked.
24:19Yep.
24:19One of the best risottos we've had.
24:21Bravo!
24:22Two aprons down, just three left.
24:29Good evening.
24:31Hello, hello.
24:32Welcome.
24:33Fantastic.
24:34My name's Jocelyn.
24:35I am here representing Scotland.
24:37My mom is from Scotland.
24:39And what do you do for a living?
24:40I am a romance author.
24:42Ooh!
24:44I love a romance novel.
24:45You write, like, about...
24:48Romance would be, like, where people fall in love and have relations.
24:52Yes, yes, there's a hero.
24:54You're not clear?
24:54It's not clear to me.
24:55It's not clear.
24:56So how do you get inspired to write romance novels?
25:00I am a romantic at heart.
25:01I think it's easy for me to be inspired just by people in my life, and...
25:06Would you be inspired to write some prose about my Scottish friend here?
25:11Oh, okay.
25:13I step forward and set my dish down, heart-pounding.
25:18In walks Chef Gordon Ramsay, shirt tight across his formidable chest, golden locks falling recklessly
25:28over piercing blue eyes.
25:31Ooh.
25:32He tastes...
25:33Oh.
25:34And?
25:35We can stop there.
25:36That's fine.
25:37Wait, no, I'm wondering if she's dying.
25:39That's too vicious.
25:39No, no, no.
25:40No, no, no.
25:40Obviously, this is romance with a heavy dose of fiction.
25:43Oh!
25:44Can we get back to the dish, please?
25:46Tell us what you've made.
25:47I prepared a crispy salmon with a cauliflower velouté.
25:52Okay.
25:54Uh, visually, it looks simple.
25:55A lot of rustic charm.
25:56I feel like, as I'm looking at it, I can taste the different textures from the crispy skin,
26:02and then, obviously, that creaminess of the velouté underneath.
26:05Right.
26:06Let's see the cook on a salmon, shall we?
26:10Oh, please.
26:16That's what you wanted?
26:27Right.
26:29Let's see the cook on a salmon, shall we?
26:32Oh, please.
26:38That's what you wanted?
26:39Oh.
26:40So, sadly, you can see that is undercooked, which is such a shame.
26:57It works well, the dish.
26:59It really does.
27:00It's just such a shame, because we enjoy salmon that is pink, and sadly, as you know,
27:05yours is cold and somewhat raw in the middle.
27:08Yeah.
27:08Sadly, for me, it's a no.
27:10Okay.
27:11It's a great idea.
27:12Yeah.
27:12Okay?
27:13And, um, continued success with that writing.
27:15Yeah, absolutely.
27:16Please don't write about Gordon anymore.
27:17Sorry.
27:19Okay.
27:25Too bad you couldn't come here.
27:26Wow.
27:26What a shame.
27:28Somewhat unromantic.
27:29Yes.
27:33Yeah, four minutes.
27:34I am so proud to be represented in Spain.
27:38This opportunity for me means everything, because I was born in Valencia, Spain.
27:45My grandpa had a restaurant.
27:47Watching different generations of my family members working there, that helped make who I am today in the kitchen.
27:55You are Bob's.
27:57What?
27:59So you're Bob's.
28:00After becoming a mom, I struggled to find my path.
28:04I've just been craving something for myself as a woman.
28:08Five, four, three, two, one.
28:15I think it's good enough.
28:17The apron for me will be validation that my passion for food is worth pursuing.
28:24Come on in.
28:25Hi.
28:26Give us your first name and tell us about the dish, please.
28:29I'm Agatha, born and raised in Spain.
28:32And today I made arroz meloso with seafood and snapper.
28:37Shall we?
28:41I love the fragrance on this dish.
28:42I can smell the sephira from here sort of blossom and blooming, beautifully done.
28:46Visually, it's beautiful.
28:47It's really just like jumping off the plate.
28:50Let's get in there.
28:54It's going beautifully.
28:56And what was the seasoning on the snapper?
28:58Just salt.
28:59Mm-hmm.
29:00The rice has a lot of seasoning and inferior, so I didn't want to overpower that.
29:11Mmm.
29:12All right, so you know that you need three yeses.
29:15If there is one no, you don't move forward.
29:19Right.
29:20The rice is cooked beautifully.
29:23Just over the al dente, which is nice.
29:25Snapper, listening as an amateur cook, you are Spanish through and through.
29:31A resounding yes from me.
29:33The fact that I taste all the seafood in the rice.
29:36I mean, it is flavorful.
29:38And together, it is a really nice combination.
29:41I think it's going to be a yes.
29:47This dish is very, very subtle and very, very elegant.
29:55And it's seasoning.
29:57It's not easy to make a rice cooked in a stock with the fish in there and have everything
30:01be so, so refined.
30:04Appreciate that.
30:05That's a yes for me.
30:06Thank you so much.
30:08Congratulations.
30:08Three yeses.
30:10Put that on.
30:12Really well done, indeed.
30:13Yeah.
30:14This means a lot.
30:24My kids are my everything, and I'm missing them so much.
30:28But this is a life-changing opportunity.
30:32And, you know, I have so much more to show.
30:34Delicious.
30:35She knows what she's doing.
30:36Really good, indeed.
30:37Viva La España.
30:38Three aprons down, two left.
30:40Let it go.
30:54Oh, my God.
30:54It's so amazing to represent Europe and Greece.
30:57I am representing Poland!
31:00Let's go, Poland!
31:04Come on, babe.
31:04You got this.
31:06Function would be proud, man.
31:07Function would be so proud.
31:08My beloved grandmother, who I call Bapchi, she was from Poland.
31:12She survived the horrors of World War II before coming to the States and starting a new life here as
31:17an American.
31:17So I'm very, very proud and happy to be repping Poland today.
31:21My grandmother, my Bapchi would be extremely proud of me because she knows that this Polish girl can cook some
31:28mean, delicious Polish food!
31:31Doing great, babe.
31:32Let's do it!
31:33Go, Ted!
31:34I'm making some pita here.
31:36My cooking journey goes back to growing up in a house where a Greek mom always cooked.
31:41And then once I had a family, I wanted to share with them the Greek dishes that I grew up
31:47on.
31:48Keeping an eye on our time.
31:50It's kind of like at home.
31:50Got one kid coming, one kid going.
31:52Got a land dinner right in the middle.
31:55There!
31:55It smells good.
31:57Uh, right, good evening.
31:59What's your name?
31:59Hello, Basha!
32:01Basha, hey, see, hey, how are you, Mike?
32:04Are we good?
32:05I'm doing good, how are you?
32:06The wife of Michael from season 11.
32:10Yes!
32:10Go get that apron!
32:11My signature dish is a vegan crab cake.
32:14Are you a vegan?
32:15Yes, I am.
32:16Can you cook non-vegan?
32:17I was non-vegan for 45 years.
32:24Welcome back.
32:25So, why now season 16 of MasterChef?
32:28Because it's, I'm representing Poland, of course.
32:31Love that.
32:32And what's the dish, please?
32:33Polish kawomki, which is stuffed cabbage.
32:36Wow.
32:37It's delicious.
32:38I can't stop eating them.
32:39We need to come into halfway.
32:40Don't make them too big.
32:41Thank you very much.
32:42Wow.
32:42Hurry up, get them in.
32:44You got this.
32:46That's showbiz, baby.
32:49Right, my man.
32:50Hello, hello.
32:51What's your first name?
32:52My name is Jeff, and I'm from Boston.
32:54Today, I'm cooking a kotelet with an herb spätzle.
32:57Pork, you know, is very unforgiving.
32:59Yes.
33:00How are you going to prevent this from going dry?
33:01You know, I cook it very gently, just enough so that it's crispy,
33:04and it's still nice and tender on the inside.
33:05I love it.
33:05I usually nail it.
33:06Well, fingers crossed.
33:07Make this dish sing.
33:08I absolutely will, Gordon.
33:10Okay, the very best of luck, guys.
33:11Come on.
33:12Thank you, everybody.
33:13Let's go, let's go.
33:15Nailed the fry.
33:16You're doing a good job.
33:17Good evening.
33:18Welcome to MasterChef.
33:18How are you guys?
33:19I am great.
33:19This is my wife, Tina.
33:20Tina, and this is Ted.
33:22Tell me about the dish.
33:23I'm making a shrimp soufflaki with a whipped feta.
33:26So we're going to put them on skewers, and I am going to use the cast iron.
33:30How good is this dish on a scale of 1 to 10?
33:32It's a 10.
33:33It's a 10.
33:33It's fantastic.
33:34I love it.
33:34And why this year, season 16?
33:36Why this year?
33:37Oh, the global gauntlet.
33:38I want to show how Greeks take care of America.
33:40I love that.
33:40I have a lot of Greek friends.
33:41They know how to party.
33:43Oh, my God.
33:44Our house is not just my big fat Greek wedding.
33:46It is my big fat average Greek Sunday.
33:49I love that.
33:49When we start off a Greek party, we end a Greek party.
33:52It's a big old oppa.
33:53Come on.
33:54Come on.
33:55Let's break some plates right now.
33:56Are you ready?
33:57No, no, wait.
33:57Wait for me.
33:58Let's get some energy room.
33:59Are we really breaking a plate?
33:59Ready?
34:02Oppa!
34:04All right.
34:04Let's go.
34:05Oppa!
34:06Watch me cook on those shrimp, okay?
34:09Yeah, I got it.
34:09Take them off 30 seconds early.
34:10And baste them as well.
34:11Let's go, Ted.
34:12Let's go.
34:16I'm taking a risk today by making shrimp.
34:18Shrimp can overcook super fast.
34:21We're going to leave it on just a little bit longer.
34:22But this plate is more than just some shrimp, some tomatoes.
34:27That looks awesome.
34:28This plate brings together so many generations,
34:30from me, my mom, everybody before us.
34:33Five, four, three, two, one.
34:39Thank you for helping.
34:41Thanks.
34:42Whew.
34:43It's a little nerve-wracking.
34:45Okay, here we go.
34:46Good luck.
34:46But I feel so confident, because I am bringing the judges to Greece
34:50with my one simple dish.
34:55Come on in.
34:59I'm Ted from Chicago, Illinois.
35:01I'm representing Greece, and I've made a shrimp soufflaki
35:05with a whipped feta and a homemade fresh pita.
35:08Let's go.
35:09Okay.
35:10Oh, I think it looks good.
35:11Very inviting.
35:12I love that, that whipped feta underneath.
35:14The shrimp looks nice, the blistering of the tomatoes,
35:17even the colors.
35:18It makes me want to dig in for sure.
35:20Shall we?
35:25You made the pita yourself?
35:26I made the pita myself.
35:28Uh, right, Tiffany.
35:30Thoughts?
35:31I think bread is for sopping, and I wanted to sop up every bit of that sauce.
35:38It's 100% yes for me.
35:39Thank you, Chef Tiffany.
35:41Joe?
35:42I have to say, it's speaking my language.
35:46I like the elegance of it, and I like the balance of it.
35:50This is a yes for me.
35:52Now, your destiny and your apron lies in the hand of Chef Gordon Ramsay.
35:58Shrimp are cooked beautifully, and I'm glad you went the extra step
36:02and made that pita bread, because it's delicious.
36:05But listen, it's simple, right?
36:09Too simple for you?
36:21You have to ask for a lot of shopping stuff.
36:22Bye-bye, bye-bye, bye-bye, bye-bye
36:22Bye-bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye, bye-bye.
39:12Oh, thank you so much.
39:15Congratulations.
39:16Oh, thank you so much.
39:23Oh, thank you.
39:27Oh, thank you so much.
39:30Oh, thank you so much.
39:43For the last.
39:47All right, take it easy.
39:48It does look good.
39:51You're crushing it, babe.
39:53How many minutes?
39:55A minute and a half.
39:56I'm going to get my plate down.
39:57There you go.
39:58There you go.
39:59Where's my booze and haze?
40:01Ooh.
40:02Ah.
40:06You like this.
40:07I believe you.
40:08Come on, truffle.
40:10Let's say I'm stripping my fizzy.
40:12You're doing fine.
40:13Five, four, three, two, one.
40:17Yeah.
40:23Oh, my God.
40:24Oh, my God.
40:24Oh, my God.
40:25Oh, my God.
40:25Oh, my God.
40:25Oh, my God.
40:26Oh, my God.
40:26Oh, my God.
40:28Woo-hoo.
40:29Let's do it.
40:31I will get that apron.
40:33My name, Basha, is going to be written right over here.
40:35Europe.
40:37Right.
40:37Welcome.
40:38Hallelujah.
40:39Finally.
40:40My name is Basha, and the culture that I represent is pollen.
40:45Love that.
40:46I made Polish truffle guamkis with veal oil.
40:51My name is Jeff, and today I've made for you a kotelet and herbed spätzle.
40:55Wonderful.
40:56Hope you enjoy it.
40:57Jeff, it looks hearty.
40:59Love the spätzle, the browning that you had on there.
41:02It's very tricky when you're cooking pork, especially with those breadcrumbs.
41:05Pork can overcook.
41:07I think that the plate has a lot of complexity.
41:11What's this kind of black shavings on the top?
41:14Grated truffles.
41:15I wanted to bring out the umani taste to it.
41:19It's kind of like putting lipstick on a pig.
41:22Shall we?
41:23Let's try it.
41:23How long did you cook these for, Jeff?
41:25I want to say about six to eight minutes.
41:30So you just have to be very, very careful there.
41:32Never go too thin, otherwise it sort of overcooks.
41:38It looks good.
41:44Oh, my gosh.
41:45This is like the ultimate truth.
41:48This is a very humble dish, and you put a lot of care into this dish.
41:52Especially, it's delicious.
41:53Crispy, fluffy, and just really nice.
41:56The mustard aioli and the green component are both bitter and contrasting and nice.
42:00But the dish, it's just a big drive.
42:03Okay.
42:04I was taken back with, like, how rich of a flavor you could get in the time that you had.
42:11The filling is delicious.
42:13You got it right with the balance of the rice and the starch.
42:15But I'm going to be honest, there's some elementary mistakes here.
42:19Yes.
42:20It doesn't need $150 truffle.
42:23This is a fierce season, and these aprons aren't coming easy.
42:29And will you get swamped in the competition for stuff on this one?
42:49Aw.
42:51Aw.
42:55It's okay.
42:56It's okay.
42:56A little bummer.
42:57It's okay.
42:58Mm.
43:05Yay!
43:12I just got an apron!
43:18I'm going to make Europe so proud.
43:21Yay!
43:22She's going to rub it in my face so hard if she doesn't win.
43:25But I'll take it for a win.
43:28It's good.
43:29It is good.
43:30I'll be honest, it's actually better than a husband's dish first time around.
43:33It was vegan crab cakes.
43:34Vegan crab cakes.
43:35That's right.
43:35Yeah.
43:38What a great first night!
43:39Can't wait to see what the other territories have in store.
43:42It's going to be an amazing season.
43:44Great concern.
43:44Next time, on Masterkit.
43:45Now, next time, on Masterkit Coach.
Comments