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MasterChef (US) - Season 16 Episode 8 -FIFA World Cup
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00:01You're going to cook for 100 young soccer players.
00:05We got a blue team.
00:06They nominated Ted as the captain.
00:08How's that burger?
00:09It's off.
00:10They're both off.
00:11The grill is on fire.
00:13Watch out, guys.
00:13Stand out of the way.
00:15I'm not sure what kind of leadership Ted is offering.
00:23Tonight, we're having a World Cup cook-off.
00:26You will be cooking dishes.
00:26That will be perfect for a FIFA World Cup watch party.
00:31But there's a twist.
00:32Dave, at halftime, you get to bench one cook from this challenge.
00:37Oh, boy.
00:38That's crazy.
00:40And with elimination on the line...
00:42Somebody is getting that red card.
00:44Oh, no.
00:45That twist could change the whole game.
00:47Oh, my God.
00:48I could take out one of their top cooks.
00:49Being strategic.
00:50I can't take it.
00:51I don't know.
00:51I'm in shock.
01:02All right, look at that goal.
01:03Amazing.
01:04Wow.
01:04What are you cooking, Chef?
01:05What do you got for us?
01:06Well, we've got a beautiful bone-in ribeye here.
01:07You can come grill at my house anytime, Gorton.
01:09Thank you, Knight.
01:10I love it when Gorton's cooking.
01:12And I'm sitting.
01:13Yeah.
01:14This is the way it should be.
01:16Oh, we got company.
01:18Seriously?
01:18Come on, guys.
01:18It was just getting good.
01:19I'm trying to get your lunch cooked.
01:22That'll be fine.
01:23Here we go.
01:23All right.
01:24Oh, my God.
01:27Oh, no way.
01:29It's crazy.
01:31Patio furniture.
01:33What they got going on today, bro?
01:35I see a lot of barbecue stuff.
01:38Coming into the MasterChef kitchen, I see Home Depot signs, grills, turf.
01:43And it feels like there's some sort of backyard party going on in the MasterChef kitchen.
01:47And you know what?
01:48I'm down for that.
01:49Right.
01:50All of you, welcome back to the MasterChef kitchen, everybody.
01:52You all survived your first field challenge.
01:55And a big congrats to Africa and the Americas for pulling off that incredible win.
02:01Come on.
02:01Give yourselves a round of applause.
02:02Great job, guys.
02:05Now, we've been having our own global gauntlet, right?
02:09But the rest of the globe has been preparing itself for the FIFA World Cup.
02:13And nothing says World Cup kickoff like a really good watch party.
02:17So, our friends at the Home Depot have brought the backyard to us.
02:23Oh.
02:24Tonight, you will be cooking dishes.
02:26That will be perfect for a FIFA World Cup watch party.
02:30And I'm not talking about finger foods or handhelds.
02:34We want plated meals.
02:37Okay.
02:37Make something that is totally unique to your culture and to your territory, okay?
02:43Let's go.
02:44Tonight, you'll have one hour to cook your elevated watch party dishes.
02:48Now, Dave, you're probably wondering about your advantage.
02:52I am indeed.
02:53Well, tonight, in true FIFA World Cup spirit, you get to use a red card.
03:00Ooh.
03:01What does that mean?
03:03At halftime, you'll get to choose one cook who will be benched from this challenge.
03:09Oh.
03:11Wow.
03:13That means whoever you hit with the red card will be safe from elimination tonight.
03:18But, Dave, if you get rid of a territory's best cook, the chances of that territory getting
03:25a win tonight go way down.
03:27Or you could decide to use that red card on someone from your own territory that's looking
03:33like they're in trouble.
03:34Okay.
03:35It's a big decision to pull someone out of a cook, but it can be used, I think, in a
03:40really strategic way.
03:41So, tonight, I really want to make the right decision.
03:44Here's the good news.
03:45The immunity pin is back in play again tonight.
03:50Whoever cooks the best dish this evening, not only does it save you, but it saves your
03:54entire territory from elimination.
03:57And, as a special bonus, our incredible partners at Home Depot are giving the winner of tonight's
04:02challenge an incredible gift card worth $2,500.
04:06How cool is that?
04:07Oh, my God.
04:08That's amazing.
04:10If I got the $2,500 from Home Depot, I would pass it on to my husband, because he lives
04:15at Home Depot.
04:16We always joke about it, because he goes to Home Depot every other day.
04:19So, I would love that.
04:22But, whoever cooks the worst dish, sadly, will be going home.
04:26Right.
04:26You guys ready?
04:27Yes, Chef.
04:28Your 60 minutes start now.
04:31Let's go.
04:32Let's get that right.
04:33Let's go.
04:37Easy, easy, easy, easy.
04:40A shallot towards the shallots.
04:41Vinegar, vinegar, vinegar.
04:43Come on, Peter.
04:43Let's do it.
04:44Let's do it.
04:44Give me my coriander.
04:45I am no carrillero.
04:47I am not a grill master, but I'm familiar with how it works.
04:51So, I'm going to be doing a marinated carne asada with a charred corn salad.
04:55That's your quintessential Mexican backyard barbecue.
04:59Let's go.
04:59Let's go.
05:00Let's go.
05:01Let's do it.
05:03This basket's so heavy.
05:08Okay.
05:09Let's go.
05:12I wrestle, so I love to throw my own watch parties, and I love to just treat my friends
05:18because they're treating me by watching me.
05:21So, today, I'm doing the lobster with a corn rib and garlic mashed potatoes.
05:27In Barbados, we love the scotch bonnet, so I'm bringing that spice, and I'm going to
05:31get that top dish tonight.
05:32Come on, guys.
05:33You got this.
05:35Tonight, I'm making a chicken boti kebab with a side of Bengali-style
05:39palau, which is essentially rice soaked in a milk.
05:42I have this dish at watch parties with Bengalis and Pakistanis.
05:46You won't leave hungry from that watch party.
05:50How exciting is this?
05:51An amazing World Cup cook-off challenge.
05:53Two of my favorite things.
05:54Watching soccer and eating great food at the same time.
05:57Yeah.
05:57I think the spices and the flavors that they can bring in from their territory is so important
06:03here, and I think you need to have something that has a little bit of either smoke or fire,
06:07you know?
06:07Absolutely.
06:08Okay.
06:09So I see a lot of marinating happening already, whether it be chicken, steak, seafood, a lot
06:14of people doing dry rubs.
06:15That's a good sign.
06:16Come on, Africa.
06:17It looks good already.
06:18Okay.
06:19You got this.
06:20Tonight is not the night to play it safe, right?
06:22Yeah.
06:22There is that incredible immunity pin, and then, of course, you've got Dave with that
06:25red card.
06:27This is going to be a tough decision.
06:28I mean, this is a hard one, because you could be doing extraordinary, and then Dave has the
06:33opportunity to take you out.
06:35Exactly.
06:36Or he could save somebody who's struggling.
06:38The one is working so fast.
06:40Okay.
06:42Perfect.
06:46Hey, Sue, what are you making?
06:47I am making curry lamb chops.
06:50Okay, awesome.
06:52Sounds delicious.
06:52It's going to be great.
06:54I love the fact that Dave is now asking the contestants, what are they making?
06:58So already he's plotting his next move.
07:00Smart.
07:01It's being strategic.
07:02Okay.
07:02Guys, we're 10 minutes down.
07:0550 minutes remaining.
07:06Let's go.
07:07Let's go.
07:08Let's go.
07:08Let's go.
07:09Okay.
07:10Rita.
07:11Hi.
07:12Hello.
07:12How are we doing?
07:13What did you grab, protein-wise?
07:15Fillet.
07:16Oh, I love that.
07:16Tell me about the dish.
07:17How are you going to elevate this?
07:18So, I'm going to do some NGLC spice, which is, you know, I can't slow the baby cow.
07:23And then, I'm going to do some scotch bonnet sauce.
07:26Good.
07:26How many times at home would you host a party like this?
07:29A lot.
07:30We tend to do, like, barbecue for my parties.
07:32How nice would it be to win that gift card from Home Depot tonight?
07:36Amazing.
07:36I have a big backyard in New York, so I definitely want it.
07:39So, I need to win right now.
07:41Now, that filet mignon, okay?
07:44Unforgiven.
07:45Get a really good sear on there.
07:46Make sure you're basting with lots of butter and that soy of spice as well.
07:50Yes.
07:51Yeah?
07:51Elevate this thing.
07:52Good luck.
07:53Come on, Asia.
07:55Let's go.
07:55Let's go.
07:56Hey, Jamie.
07:57Hi, Chef Tiffany.
07:58How are you?
08:00I'm going to say what you're cooking, but there's nothing in this pot yet.
08:02I know.
08:02What are you making?
08:03I'm making a roti kanai.
08:05Okay.
08:05With a Malaysian coconut curry.
08:07And then, I'm going to do some rice and a pickled cucumber and pineapple salad.
08:11Wow.
08:12You've got a lot of work to do.
08:13Yeah, I do.
08:13What does, um, you said roti kanai?
08:16Yeah, roti kanai.
08:17What does that mean?
08:18It's like a flaky flat bread that we eat in Malaysia.
08:21Okay.
08:21Very popular.
08:22Usually, it takes a few hours to rest, I think, so...
08:25So, is that a good idea to make today?
08:27In my cheat meals, I'll try to do it in an hour, so sometimes it works out.
08:30But I'll try my best for today.
08:31And so, you still have to make your curry.
08:33You still have to cook your chickens.
08:34You still have cucumbers.
08:35The curry cooks really fast.
08:37Okay.
08:37It's something I've cooked a lot at home.
08:38Okay.
08:38And my dad used to make it for me before he would, like, leave for work, and he actually,
08:42like, worked at Home Depot.
08:43Oh, that's awesome.
08:44Yeah.
08:44I feel a lot of pressure to do a good job today.
08:47Wow.
08:47There's a lot on the line, so make sure the dough has enough time to rest.
08:51I will try my best.
08:52All right.
08:52Good luck.
08:55I'm feeling a lot of pressure just because this dish means so much to me.
08:59Oh, my gosh.
09:01I have to win this challenge for my dad, but there's so many components for me to perfect,
09:06and I'm freaking out because I have so little time to get everything done.
09:12Oh, my gosh.
09:20You're feeling good?
09:21Confident?
09:21Oh, fantastic, bro.
09:22Nothing better.
09:23I've been given a red card as my advantage, which means that at the 30-minute mark, I can
09:27use it to take anyone out of the cook to bench them.
09:30That needs to cook down tremendously.
09:33Brittany could be a big contender.
09:35I can use my red card to take out what I think may be a top dish from one of
09:39the other
09:39territories, making their team more vulnerable.
09:42Let's go.
09:44Or save someone from our team, but it puts two cooks on Team Africa in a tricky situation
09:48because someone's going to be at the top and someone is going to be inevitably at the bottom.
09:52So it's making my decision tough.
09:55So today, I'm making a spice ribeye, and I'm pairing it with a piri-piri butter.
10:00For my side, I'm going to have fried plantains, bonded potatoes, and a bold sauce, of course.
10:06You know, Nigeria's all about their bold sauces and stews.
10:08We're big sports families, so we're always having events and games, and so watch parties are right up my alley.
10:14Guys, we're down to 40 minutes remaining.
10:16Come on.
10:17Let's go.
10:22Heidi.
10:22Hello, chef.
10:23We have the brie.
10:24We have the brie.
10:25Tell me about the dish.
10:26What are we doing?
10:26I am making a New York strip steak.
10:29Right.
10:29And I'm going to do a surf and turf.
10:31I'm going to do some scallops.
10:32Nice.
10:32A leek puree with a cauliflower and some little baby roasted potatoes.
10:37So, rugby, as you know, is a big thing in South Africa.
10:39When I have 20 guys coming over, my husband's like, okay, we've got to do a brie.
10:43Wow.
10:43So you get up, and you have everything ready, and everyone's watching the World Cup.
10:46And we know how good that bloody team are.
10:48Sorry to break that.
10:49No, no, it's all good.
10:50It's all good.
10:50I love the clash between spring rocks.
10:52But you guys are good.
10:53England's got a good team as well.
10:54Scotland.
10:55Scotland, come on.
10:56Scotland is a better team, actually.
10:58So, elevation.
10:59How are we going to get this thing up?
11:00My sauce.
11:01Yes.
11:01So we're going to do a nice mustard, peppercorn sauce.
11:03This sounds amazing.
11:04Get them right.
11:05It could be an immunity-pin dish.
11:08Okay.
11:08Think about it.
11:08I'm on it.
11:09Yes.
11:10Thank you, chef.
11:12Hi, Julia.
11:13What are you making?
11:13Hi, Joe.
11:14I am making seared scallops with a grilled eggplant puree and a fennel salad.
11:19Okay.
11:19You've got to be careful to get them cooked through, but not overcook them, and you want a nice caramelization
11:24on the scallops.
11:25Yes.
11:25Perfect.
11:25So this is a pretty elevated dish for a wash party.
11:27When I was playing soccer, I played soccer at Illinois.
11:29Mm-hmm.
11:30My family, they would have watch parties, and they would always send me pictures of whatever
11:33they were eating, and they'd be eating a lot of lobster, fish, scallops.
11:37Seared scallop.
11:38Do you think that's a good strategy?
11:38Will it distinguish you?
11:39I think it's very hard to sear scallops, and I think high risk, high reward.
11:43Good luck.
11:45Hey, Takaya.
11:46Hi, chef.
11:47How are you today?
11:48I'm good.
11:48What you got here?
11:49So I have a coconut rice, Jamaican escabish fish, and festival.
11:54What's festival?
11:56Sweet, savory dough that we make in Jamaica.
11:59It's made with flour, cornmeal.
12:01You sound like a hush puppy.
12:03Almost.
12:04We call it festival.
12:05Is this something that you would normally have at, like, a watch party, or are you kind
12:10of pushing the envelope here?
12:12I think in Caribbean households, especially a Jamaican household, fish is just one of those
12:16dishes that we have.
12:17All right.
12:18I want you to check the pepper.
12:20Okay.
12:21I taste the spice, but it does feel like you're missing something else in there.
12:24Okay, got it.
12:25But adjust your flavor.
12:26Okay, perfect.
12:27Good luck, Takaya.
12:28Just five minutes till halftime.
12:30Five minutes left.
12:32Somebody is getting that red card.
12:34Oh, Mr. Rassimer.
12:38I forget that, and I'm scared.
12:40Wow.
12:41Rita from Team Africa is in trouble, okay?
12:44Um, so she's doing a filet mignon, and it's not even cooked yet.
12:47So, yeah, I'm nervous.
12:49Oh, my.
12:50Wow.
12:51Rita, how are you cooking that steak?
12:53Me don't rest.
12:54In the pan?
12:54Yeah.
12:55Is it gonna go in the oven?
12:56No.
12:56Okay.
12:57Just watch the time.
12:58You're gonna need to let that rest.
12:59Yeah, I'm gonna stop cooking it right now.
13:01Oh, .
13:01Rita looks stressed.
13:03We're getting closer to halftime, and it's actually kind of an intense experience.
13:07I'm still not entirely sure which strategy I'm going to use.
13:12Asia Pacific, their team is fully intact.
13:14There's five of them, and I could potentially take out one of their top cooks.
13:18Ooh, smells good.
13:21The Americas also has some really strong cooks.
13:25I could bench someone and potentially weaken their territory.
13:28A little bit more.
13:32On the other hand, Europe tonight, they're giving enough hectic energy on their own.
13:38And I think that that will work out itself.
13:40Hey, what the hell is this?
13:41Come on, yo.
13:42Nico, you good?
13:43Yeah, I'm all right.
13:44Just gotta cook the steak now, which is my life.
13:47Now we got it.
13:48What am I doing?
13:49What am I doing?
13:52Five, four, three, two, one.
13:57Stop the clock.
13:58All of you, hands up.
13:59It's halftime, guys.
14:01Dave, make your way down.
14:05Please.
14:06That is for you.
14:08Dave, it's time for you to use your red card.
14:12Off you go.
14:13Yes.
14:18Yes.
14:19Oh, my God.
14:22Wow.
14:32Dave, it's time for you to use your red card.
14:36Off you go.
14:37Yes.
14:42I don't know what Dave's plan is, but I hope that he doesn't take away one of our top
14:47dishes.
14:56Oh, my God.
14:57Oh, my God.
14:59I want that immunity pin so badly.
15:02I'm looking down.
15:03Please don't pick me.
15:04Please don't please.
15:04Please, please, please don't pick me.
15:06Hey.
15:08Are you good, Vasha?
15:10You got this.
15:11Okay.
15:12Wow.
15:12He's meddling.
15:13Oh, my God.
15:15Wow.
15:18Rita, I'm coming for you.
15:20Red card.
15:22Benched.
15:23Oh.
15:23He's saving him.
15:25Rita.
15:26His own team.
15:27He's saving her.
15:29Wow.
15:30Come in with me.
15:31You're safe.
15:32Okay.
15:32Restart the clock.
15:33Right.
15:34The second half is underway.
15:36Let's go.
15:3630 minutes remaining.
15:38Let's go.
15:39Come on.
15:40We're safe.
15:40I got you.
15:41Hey.
15:42Dave's decision, it sucks because there's only two people cooking in Team Africa tonight.
15:47So that just means automatically somebody's going to be in the top and somebody's going
15:51to be in the bottom.
15:51But I'm not going to let it get into my head.
15:53I'm going to lock in and get top dish.
15:55No.
15:57Not sure.
15:58It's not an easy decision.
15:59I was so stressed about it.
16:01I know it's not.
16:02I can see it in your face.
16:03I don't understand why they've used the red card on me.
16:06I'm grateful that I did it because I'm safe and I'm going to, you know, get to cook another
16:10day.
16:10Thank you very much.
16:1425 minutes remaining.
16:16Come on, guys.
16:16Let's go.
16:17Let's go.
16:17Let's go.
16:19All right.
16:21No.
16:22How are those plantains?
16:23Are they crisping up?
16:24Oh, they're getting there.
16:27I don't think anyone from our team is going to go.
16:29Do you?
16:30I don't think so.
16:30I really feel like by giving Rita the red card, I'm preserving Team Africa because
16:35I knew that she was really struggling.
16:38Haiti, how are you feeling?
16:39I'm feeling good.
16:39How are you doing?
16:40I'm good.
16:41My decision puts both Peter and Haiti in a tricky situation, but I think they are both
16:45strong cooks.
16:46I don't think either of them are going home tonight.
16:48We do the best we can.
16:49We will be all right.
16:53Dude, skewering these things is like the most pain-seeking process ever.
16:57Hello.
16:58All right, Nico.
16:59What do you got?
16:59Ciao, Joe.
17:00I'm making chicken skewers.
17:01I'm going to grill them and then make a peperonata on the bottom and some polenta.
17:05This is kind of classic Northern Italian dish.
17:07So you have to be careful because this is very small pieces of chicken.
17:10You think you have the right balance between fat and chicken so that you can get the fat
17:14crispy and the chicken not overcooked?
17:16Hopefully the chicken thighs take longer to cook.
17:18Okay.
17:18So it renders.
17:19I mean, you need that fat.
17:20Yes, Chef.
17:21Now it'll be dry.
17:22Oh, yes, Chef.
17:22But it's just a bit of a bounce.
17:23Okay.
17:23Sounds good.
17:24Almost, almost.
17:27Woo!
17:30Oh, my God.
17:31Daniel.
17:32So, Gordon.
17:32Tell me about the dish first.
17:33What are you doing?
17:34Yeah, so I'm going to do an orange glazed chicken and that's going to go with a chili-fried
17:37eggplant.
17:37I love to make chicken wings.
17:39It's one of my favorite foods of all time.
17:41If you're going to give us a chicken wing on an online tonight, it needs to be exceptional,
17:43It would be exceptional, Chef.
17:44Let's go, bud.
17:46Let's go.
17:50There we go.
17:52Oh, my gosh.
17:53How are you...
17:54Hey, Maria.
17:55Hello.
17:56How are you, Chef?
17:57I'm good.
17:57You look a little stressed.
17:58You all right?
17:59I ate my...
18:00A little bit.
18:01Okay, what are you making?
18:01I'm making flank steaks also.
18:04I'm serving all right mashed potatoes.
18:06The only thing I'm concerned is like...
18:09The texture or the...
18:10The texture.
18:10Is it supposed to be this thin?
18:11Yeah, I want it to be thin, like so I can spread around the plate.
18:16Okay, that's different.
18:18Yeah.
18:19I want it a little bit, a little bit thicker than this.
18:22Make sure that it's where you want it to be.
18:24Yeah.
18:25Okay?
18:25Okay.
18:26Your meat, what's the temp you're going for?
18:28Medium to medium rare, I'm hoping.
18:31Did you temp?
18:32I just eyeballed.
18:33Okay.
18:33I just did it eight minutes.
18:34The longest time I've been cooking this way, but there's a...
18:36I know I need to...
18:37Well, we're in MasterChef kitchen.
18:37I need to check.
18:38And you're not at home.
18:39You're not cooking with your stoves and your ovens.
18:41Absolutely.
18:41And you just want to make sure it's where you want it to be.
18:44Yes.
18:44Okay, good luck.
18:44Absolutely.
18:45Thank you, Maria.
18:46Thank you very much.
18:50I think I'm just ready.
18:51Oh, my God.
18:53What happened?
18:56Seven minutes remaining.
18:58Guys, come on.
19:01Very good.
19:02Your meat should be seared, resting, and start thinking about the execution.
19:09Nico, why are you laughing?
19:11Because I'm not there yet, Chef.
19:12Come on, you've got this.
19:14So Nico is doing rosticini from the region of Abruzzo.
19:17It's basically a skewer with the thigh meat of chicken,
19:20and he puts it into, disperses it, a piece of chicken fat,
19:23a piece of meat on the skewer.
19:26There we go.
19:27But the worrying thing is he's cut the thigh
19:29into these tiny little morsels, so it's going to overcook.
19:32Yeah, that's what he's doing.
19:35Guys, there's only a few minutes left to go,
19:37and Jamie is still cooking that roadie.
19:39Oh, boy.
19:40You can't sit now, stop.
19:43So Maria from Team Americas has this dish
19:46where she's using flank steak, but one,
19:49when I asked her how does she cook the flank steak,
19:51she says, I just cook it, I don't temp it.
19:53The other thing is the potatoes are done in a blender.
19:56Oh, no. Oh, no.
19:56And we all know what you're going to get.
19:59Gloopy?
20:02Guys, two minutes to go. Let's go and start plating.
20:04Haiti, time to start plating.
20:06Yes, sir.
20:07Come on, Africa.
20:07It's up to the two of you down there.
20:09Come on.
20:09Get it on the plate.
20:11Oh, my gosh.
20:16Come on, Asia Pacific.
20:17Sixty seconds to go.
20:19Come on, guys.
20:20Let's go.
20:21I went oyster shaky during this porridge.
20:23Quick, come on, guys.
20:24Nice.
20:25Let's go.
20:26Please, let's go.
20:27Five, four, three, two, one.
20:31Stop.
20:32Hands in the air.
20:37Let's go, Africa.
20:38Let's go.
20:40Yeah, buddy.
20:42Oh, I mean, how am I competing with this?
20:46Yours looks beautiful.
20:47No competing.
20:48Do you think either of their dishes are going to be strong enough for the immunity?
20:53I mean, I don't know.
20:56Ay, ay, ay.
20:57Not how I expected, but it's okay.
20:59Julia, I wanted to serve the bad, but I was like, you know what?
21:03How is it?
21:04The cook is perfect.
21:05What I care about right now is I'm not the worst dish.
21:08That's what I'm praying.
21:09No.
21:10That's all I'm praying.
21:11That's what I think I'm lying to, so.
21:14We finished.
21:15Come on, double up.
21:16Good job.
21:18I've definitely made this dish better.
21:19I just know, like, the level it could be at.
21:26This dish just means a lot to me, and I want to do a good job.
21:31Home Depot is really close to my heart, because my dad worked there for my whole life.
21:36And he worked so hard, so.
21:38I just wanted it to be perfect.
21:41You're okay, you're okay.
21:51Right, uh, all of you, well done.
21:53Let's see whose dishes are the real party heroes, and whose dishes needed a little bit more help.
22:01Let's go.
22:05Mmm.
22:09Hello, Chef.
22:10Hello, Brittany.
22:11All right, so you did a lobster, correct?
22:14Yes.
22:14Well, lobster is a tricky protein.
22:16If you nailed it right, it could be good.
22:18Yes.
22:22Hello, Maria.
22:23Hello.
22:24Was that the temp you were looking for with your steak?
22:26Yes, medium, rare to medium.
22:29Okay.
22:29I wasn't really happy with the way the mashed potato came out.
22:33I want a creamier, but not as thin.
22:36Got it.
22:39All right, Takaya, did this work out the way you wanted it?
22:41Um, yes, I feel like it did.
22:45Okay.
22:46All right.
22:50Hello, Chefs.
22:51Heidi.
22:51Yes, sir.
22:52The dish, is that what you wanted at the end, presentation-wise?
22:55Yes, it is.
22:56I am nervous because there's only two of us for Team Africa, so it's going to be a battle to
23:01see who's at the top and who's at the bottom.
23:03All right, Peter.
23:04Sure.
23:04Well, that's a big hunk of meat you put on the plate.
23:06What kind of a temperature are you hoping for?
23:08Medium, right.
23:09Very interesting.
23:13Hey, Agatha.
23:14Hi.
23:14Is this how you wanted this to look for presentation?
23:17Yes.
23:20I'm looking down, I'm seeing my dish.
23:21It's not my strongest cook, for sure, but I'm looking around, I'm seeing dishes that are way worse than mine.
23:25The rest of Europe looks pretty bad, so hopefully that's enough to get me through.
23:29There's two skewers?
23:31Yeah, I...
23:31There's three of us.
23:32Yeah, I wanted to do three, and then I left one in the pan too long.
23:40Hey, Daniel, so we got some wings.
23:42Mm-hmm.
23:43I think you turned out well.
23:48Jamie, so you did your pan bread technique.
23:51Yes.
23:52And this is your curry.
23:53Yeah.
23:54I added some, like, curry, turmeric, shallots, onion.
23:58Okay.
24:06Some great dishes.
24:07Yeah.
24:07Really good dishes.
24:10It's tough.
24:11Some very strange plating.
24:13I think when they're trying to elevate, they didn't know where to go with that.
24:17We good?
24:18Shall we?
24:18Yeah.
24:20Okay.
24:22Let's begin with the top dishes from each territory, shall we?
24:27From Team Asia Pacific.
24:29Please step forward.
24:34Jamie.
24:35Whoo!
24:38I'm so surprised, and I'm so happy and proud of myself.
24:42I cannot believe that the judges think that my dish is a top dish.
24:46I made a roti kanai with Malaysian curry, coconut rice, and cucumber and pineapple salad.
24:54When I saw Home Depot and watch party, I thought of the big gatherings my dad would throw with my
24:59family.
24:59It looks beautiful.
25:00Jamie, what I'm most impressed with is traditionally that takes hours to make.
25:04The fact that you had the confidence to attempt it tonight.
25:07I'm just happy for you.
25:08Thank you, Chef.
25:09Shall we?
25:10Yes.
25:10Nice.
25:13Mmm.
25:19Wow.
25:19Curry delicious.
25:20It's fragrant.
25:21It's warm.
25:22It's sour.
25:23It's everything you want.
25:24I mean, it feels like you've been making it for the last six hours.
25:27Well done.
25:28The key for me here is the pineapple.
25:30You kind of get a bite of the mint with the pineapple and the curry, and it all goes so
25:35nicely together.
25:36Beautiful roti.
25:37Spot on.
25:38Very nice.
25:39It's a perfect watch party.
25:40The three of us watching you cook an excellent dish.
25:43Thank you, Joe.
25:44Good job.
25:46Woo!
25:47Go, Jimmy!
25:48Wow.
25:49Delicious.
25:50Yeah.
25:50Really good to eat.
25:53Okay.
25:54The top dish from Europe.
25:55Please come forward.
25:58Julia.
26:00I knew it, girl!
26:03I got a top dish for Team Europe.
26:05It's my first time up there.
26:07I'm feeling so excited.
26:10So today, I made pan-seared scallops, eggplant puree, fennel salad, and a lemon caper sauce.
26:17Definitely not something I've had at a watch party, but I'm not mad if it ever shows up.
26:22This looks beautiful.
26:23The sear of the scallops looks great.
26:25Let's try it.
26:26All right.
26:29Perfect.
26:39Wow.
26:40This is a very good dish, Julia.
26:43It is delicious, the caper sauce.
26:45I want more of that.
26:47Good job.
26:48Thank you, chef.
26:48The idea of roasting or almost caramelizing eggplant and then making a puree is very unusual,
26:55but it's very well done.
26:57Excellent dish.
26:57Good job.
26:58Good job.
26:59Yeah.
26:59We're looking for the best dish of the night, and that is definitely up there.
27:02Well done.
27:03Good job.
27:04Good job.
27:05Good job.
27:05Yeah.
27:08Oh, sweaty.
27:09Oh, sweaty.
27:10Oh, sweaty.
27:11Now, Team Africa only has two cooks eligible since Rita got the red...
27:47The rest of all needs, some more moisture in there, some more liquid in there.
27:50But it's good.
27:51We can taste how much it means to you, because it is delicious.
27:54Yeah.
27:54Thank you, chef.
27:55I love the fish.
27:57Skin crispy, seasoned well, and the rice itself, it has beautiful flavor.
28:02Thank you, chef.
28:03I love the spice and these contrasts of flavors and textures on my palate.
28:11Great job.
28:11Thank you, chef.
28:12Good job.
28:13Let's go.
28:14Well done.
28:15The good news is that all four of you are safe from elimination.
28:18Congratulations.
28:21Woo!
28:22Now, Joe, Tiffany, and myself feel that the tonight was cooked by...
28:53Jamie!
28:54Oh!
28:56Yay!
28:56Yay!
28:58Yay!
28:59Thank you guys.
29:01you get the immunity pin plus the $2,500 gift card so you and your father can go
29:15shopping at Home Depot how cool is that I'm I'm really proud of myself for the
29:22first time and a lot amazing come here
29:30right ladies head back to stations Jamie head on up into the balcony and take the
29:36rest of the team Asia Pacific to win on a night where I'm honoring my parents for
29:45all their hard work and to get the $2,500 from Home Depot it's incredible I'm
29:50confident that I mean my mom and dad proud tonight Asia that is the second win
29:55of the season good job now to the bottom dishes of the night bottom dish from teen
30:03Europe tonight please step forward Niko
30:14that's bro it's extremely embarrassing to be in the bottom three times in a row but
30:18tonight my heart is on my plate and I'm really hoping that they notice that
30:21because I'm not ready to go home so I've made chicken skewers with a pepperonata base
30:28and polenta it looks like a watch party where the budget was real tight I'm
30:37coming to have some skewers I want more it looks like someone's already taken a
30:42bite yeah that's one and trust me I am not on a diet well that's not happening is it there
30:51must be 30 grams of chicken on that whole plate it's nothing
31:03Nico first of all the actual chicken skin is nice and crispy it's delicious I love that fat but the
31:08problem you've got here is you've cut the chicken so small it's actually dried out the idea here works
31:14you just need to execute it better if you're gonna put polenta on a plate like let it sing let's
31:19have
31:19some flavor I think Nico this dish is emblematic of what we've seen from you in this kitchen like
31:26moments of brilliance surrounded by lack of technique the pepperonata is textbook that's a difficult thing
31:34to do but then you're putting on pieces of chicken this big yeah the main ingredient that's lacking in
31:40this dish is your mind yeah oh my god thank you Nico thank you okay the bottom dish for team
31:53Africa you
31:54know who you are I'm for Peter I'm in the bottom by default and it is so frustrating although I'm
32:01confident my dish once you're in the bottom there's no room for error if there was ever a time to
32:06have
32:06the perfect cook of my steak it's right now today I have a piri piri spiced ribeye final potatoes
32:13plantain chips and the buka stew to dip it in for me a watch party always has a protein and
32:18so he's
32:18got chips and dips let's deal with the elephant in the room you are here by default you understand
32:22it should be your head up dish doesn't look bad it looks good but if it is the worst tasting
32:29dish
32:29tonight and if that steak is undercooked it could send you home yes chef shall we yep the temperature
32:39medium rare medium rare chef medium rare let's find out shall we Peter the temperature medium rare chef
33:02medium rare let's find out shall we that is a medium rare perfect first of all steaks cook beautifully
33:22and the sauce is spicy and everything you want this is a really good dish thanks chef the sauce itself
33:29the
33:30the chips and the dip it's just fun for me for you to be here with this dish doesn't quite
33:35feel right
33:36but it is what it is chef this dish would have never been in the bottom three thank you thank
33:44you judges
33:48as for the bottom dish from team americas please come forward maria
33:57i feel really upset right now because i know i can do better this dish is not even something that
34:03i
34:04would serve to my family at home and this is so embarrassing right now this is um a flank steak
34:10served with a vinaigrette brazilian salad turmeric mushrooms and mashed potatoes maria it looks sad it
34:18looks like it was rushed it's unfinished and it's just so unlike you i'm so sorry shall we
34:32oh maria um oh dear um the salsa is good the flank steak sadly is overcooked and honestly that mashed
34:40potato
34:41is like my granddad's wallpaper glue i don't say this lightly but i'm in shock i'm sorry i'm disappointed
34:49myself 100 the salad is tasty uh the mushrooms they have some flavor but you really didn't lean
34:57into the challenge today apologize this would be a great dish for me to eat if i was in a
35:03brazilian
35:05hospital thank you maria oh my gosh
35:12that's so bad nico peter maria uh excuse us please
35:21oh boy elevated watch party that was tonight's task um from team africa peter he wouldn't have been in
35:29the bottom three i don't think no for not that technicality smart move dave saving rita maria i'm
35:36shocked i mean the fact that she knew the challenge that it needed to be elevated and still served a
35:42sort of school plate looking food i think she's getting in her head at nico a bit of a disaster
35:48there were just basics and techniques that he just continues to mr mark on i can't i can't take this
35:54i feel like it might be maria but nico's also been at the bottom two times already
36:02we're in agreement yes shall we let's go nico peter maria i'm going to cut to the chase
36:16peter step forward all three of us agree unanimously you did not cook the worst dish
36:24so you are safe from elimination please head back to your station thank you chef
36:33nico maria unfortunately for one of you this is the end of your masterchef journey
36:42the individual leaving the competition tonight sadly is
36:49nico
36:50oh my god oh my god maria say goodbye to nico and head back to your bench please
37:04nico listen young man you came into this competition you blew us all away but you know
37:08i'll be honest i think being the youngest in the competition is a big issue in terms of your experience
37:14however clearly born to cook now put your head down and continue learning
37:18i kind of came into this with like this grandiose attitude i feel like you guys could tell too but
37:22it's been like one of the most not only fun but also humbling experiences i've ever had come and say
37:28goodbye yeah i'm definitely disappointed i really came in thinking or not even thinking like knowing
37:33i was going to win this whole thing but this competition ended up being a lot harder than i thought
37:36it was going to be look out for yourself coming up for tonight makes me feel quite disappointed in
37:40myself give it up for nico everybody come on
37:47the nico that came in this competition and the nico leaving is definitely not the same that's for sure
37:52i feel like i've grown a little bit obviously it's a letdown to not win but i'm still going to
37:57pursue
37:57my food dream so i'm leaving today super excited for what the future holds
38:06right now the master chef kitchen is going to take a time out for the people world cup
38:11that is such a long time but after the final whistle is blown the master chef global gauntlet
38:18really gets thrown down this restaurant is in your hands time for people to go home this is going to
38:23be
38:23insane as the remaining home cooks battle brand new challenges that's right phones and tablets
38:29tonight we go viral wheel of fusion cook for vip guests oh he doesn't like that at all this is
38:41a royal
38:42wedding oh my god you've burned them yes it depends on fire and face the ultimate master chef gauntlet that
38:51is not all you have to face tonight you gotta get through me baby you get behind you may not
38:55be
38:55able to catch up uh-oh the tag team switch that's enough go that's enough i don't give a just
39:01slice
39:01one yay the wall masha how are we looking what get it on a plate no i'm not plating yet
39:09on their mission
39:10to become america's next master chef i am shocked that you made this it's kind of incredible thank you
39:16chef show stopper thank you chef you're cooking like a pro and shining like a star lord
39:24master chef returns after the fifa world cup don't miss it the champion of the global gauntlet congratulations
39:32congratulations goes to
39:33you
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