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MasterChef (US) - Season 16 - Episode 01: Auditions Day 1 (Europe) Eng Sub
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00:01This season, MasterChef is going global.
00:06Welcome, everyone!
00:07As the best home cooks in the USA
00:09will represent four territories across the globe.
00:12Asia Pacific!
00:14Yeah!
00:15Europe!
00:16America's baby!
00:18Live Africa!
00:20This is MasterChef Global Gauntlet.
00:24Let's go, baby!
00:25Make something that is totally unique to your culture
00:29and to your territory.
00:30Making a Jamaican beef patty.
00:32Everything is so South Indian.
00:33We're doing a kangaroo.
00:35Kangaroo.
00:35Ozzy, Ozzy, Ozzy!
00:38Can we get back to the dish, please?
00:40These cooks will fight tooth and nail
00:45to not get benched.
00:46A red card.
00:47Oh, my God!
00:49I'd be nervous about me, too.
00:50Whoo! That was good game play.
00:52Because in a competition this rowdy,
00:56everyone has the same goal.
00:59We're embracing World Cup fever
01:01here in the MasterChef kitchen.
01:03It's a celebration from start to finish.
01:06This is a royal wedding.
01:07Oh, my God!
01:09Nick DiGiovanni!
01:11But not everyone can handle the heat.
01:14Oh! Oh!
01:15Put it on!
01:15It's off. They're both off.
01:16Where in fire, you idiot?
01:18That is raw.
01:18It's like a pile of .
01:20In the pan!
01:21Please!
01:22This is mad!
01:23Switch!
01:24That's enough. Go. That's enough.
01:25I don't give a .
01:26Just slice one.
01:27Get it on a plate!
01:28I am feeling overwhelmed.
01:30It's all right. It's okay.
01:31You're not gonna make it.
01:35I don't taste Vietnam in this dish.
01:37It is so unappetizing.
01:39It felt like I forgot how to cook.
01:40You're not gonna fool us.
01:42Oh, goodness.
01:44Would you eat that?
01:45I know you so much better than this.
01:48If you tell yourself I got it, you will conquer.
01:52I'm not afraid.
01:53But when the passion for their culture shines through.
01:56I am shocked that you made this.
01:58It's kind of incredible.
02:00These home cooks will be transformed.
02:02This is a beautiful dish.
02:04Thank you, chef.
02:05Into the best amateur chefs.
02:06You nailed it.
02:07This kitchen has ever seen.
02:09This makes me want to go to Morocco.
02:11But only one will claim the title.
02:14You have put both head and heart in this place.
02:16Showstopper.
02:17Thank you so much.
02:17And stand on top of the world.
02:19It is exceptional.
02:21You're fearless.
02:22This is MasterChef Global Gauntlet.
02:25Let's go.
02:27Woo!
02:29Woo!
02:45Oh, my God!
02:47Here we are!
02:48This is so amazing.
02:51We are in the frickin' MasterChef kitchen right now.
02:54Wow.
02:54Oh, look at the fun.
02:57Africa Europe.
02:59Oh, my God.
03:00That clock's going to be my worst enemy.
03:01Oh, my gosh.
03:02What's up, man?
03:03Rico, bro.
03:04I'm Jeff.
03:05Harry, what's your name?
03:06Fasha.
03:07Nice to meet you.
03:08Rico, Daniel.
03:08Nice to meet you.
03:08Hell yeah, bro.
03:09Where are you from?
03:10What do you think, bro?
03:10I feel his hair, bro.
03:11What do you think?
03:12You got to be, like, Italian, European.
03:14Boom.
03:14What's your background?
03:15Uh, Scottish.
03:17Oh, wonderful.
03:19This is awesome.
03:21I'm from Dallas, but I'm representing Africa and Nigeria, man.
03:27Being here is a dream come true.
03:29I'm, like, overly excited right now.
03:31Oh, my God!
03:32It is such an honor to get to represent India.
03:35I love my culture, and I was raised to share it with other people.
03:40Italy is going to win MasterChef.
03:42Europe is known for food.
03:44They're known for the flavors.
03:45It's, like, it's not really in a competition at this point.
03:48I'm here to tell you that Jamaica, we're mad confident.
03:51So get ready for the competition because I'm here to win.
03:53I want that apron more than anything I've ever tried for in my life.
03:57Now I'm ready to cook.
03:58Let's go.
04:00Woo!
04:02Oh, my God!
04:04Oh, no!
04:09Oh, my God!
04:11Let's go!
04:12Woo!
04:14Woo!
04:15Woo!
04:20Woo!
04:22Woo!
04:22Woo!
04:22Woo!
04:22Woo!
04:23Woo!
04:29Woo!
04:32Woo!
04:32Woo!
04:32Woo!
04:32Woo!
04:33Woo!
04:33Woo!
04:33Woo!
04:33Oh, my goodness, me!
04:36Welcome, everyone, to the amazing MasterChef kitchen!
04:40Come on!
04:44This is going to be no ordinary season
04:47because we're about to witness something truly amazing.
04:52The World Cup hosted right here in North America.
04:57And in honor of that iconic tournament,
05:01we are hosting our very own global food competition.
05:06This is MasterChef Global Gauntlet.
05:12Let's do it!
05:14Yeah, let's go!
05:16You are each an ingredient in the great American cultural melting pot.
05:23So we want you to put your heritage on the MasterChef map.
05:32And prove that you can take home the title,
05:37a quarter of a million dollars,
05:43and the MasterChef trophy.
05:51Now, just like in the World Cup,
05:53this MasterChef Global Gauntlet is going to be a team sport.
05:58This season, we'll have four territories represented.
06:03We have the Americas.
06:04That's right!
06:07Yeah!
06:08Woo!
06:10Africa!
06:13Woo!
06:14Africa!
06:17Europe!
06:20Woo!
06:21Woo!
06:22And finally, Asia Pacific, let's go!
06:26Woo!
06:27Woo!
06:29Woo!
06:31And finally, for the World Cup, the only way to get in is through the qualifying rounds.
06:37Just five cooks from each territory will move on to the next phase of this global gauntlet.
06:46The only thing standing between you and the world is your signature dish.
06:52Make us all delicious dishes that really show us where you come from, how that has shaped who you are
07:00today,
07:00and see if that global influence can make you America's next MasterChef.
07:06Yes!
07:12Yes!
07:12Yes!
07:13It's time to see which one of you will earn one of these, an iconic MasterChef apron.
07:25That's my size!
07:27That's my size!
07:28And with tonight's qualifier, the territory that will fight for the aprons first is...
07:39Europe!
07:40Let's go!
07:42Let's go!
07:45Guys, in Europe you have 50 countries, from Albania to the United Kingdom, home to iconic
07:51dishes like Greek spanakopita, Spanish paella, obviously the greatest steak of all, la bistecca
07:58Fiorentina, the Italian T-bone steak, right?
08:01Don't forget Beef Wellington, Joe.
08:03Ah.
08:05Right, tonight you'll have just 45 minutes to cook your signature dishes.
08:11That really does scream you, and most importantly, your European heritage.
08:15To get through this global gauntlet, you'll need to get a yes from all three judges.
08:21And without three yeses, you will be leaving this kitchen empty-handed.
08:28We'll see you through those doors.
08:30The very best of luck to you all.
08:32See you shortly.
08:33Good luck.
08:33Goodbye.
08:38This is going to be exciting.
08:40They are lively.
08:41I can't believe we are here.
08:43This is amazing.
08:47I tell you what, it's really nice to be back with you guys.
08:52Season 16.
08:54So today is Europe.
08:55What do you think?
08:56I think about starting culinary school.
08:58Everything that we were taught was based off of European ways.
09:02Yeah.
09:02But let's be honest, it does come with a lot of pressure, representing your cultural heritage.
09:06Listen, I want to see not just the drive and the passion, but the authenticity.
09:09There's a lot of great cooks out there.
09:11But we have to keep it tight.
09:12We only have five aprons tonight.
09:14It's going to be one hell of a season.
09:15Three, two, one.
09:24Lemon everywhere.
09:25I'm Julia.
09:26I'm from Miami, Florida, and I'm representing Italy.
09:28Specifically, Sicily.
09:31My name is Dan.
09:33I'm from Austin, Texas, 31 years old, and I'm representing my family's heritage.
09:37They immigrated from the Soviet Union.
09:38My parents came to the United States as political refugees in 1988.
09:43I learned to cook with my mom.
09:45We found my grandma's recipe book once she passed away.
09:48My love of cooking developed more and more over time.
09:52That's good.
09:53Thanks, babe.
09:57Come on, dude.
09:58Come on.
09:59It would mean the world to me to get an apron for my grandmother, for my family.
10:03Being here, it's not just about me.
10:05It's carrying on a legacy.
10:06Because my grandmother, Veronica Chili, was on season six of MasterChef.
10:12I'm dedicating this dessert to my granddaughter.
10:16That pie, damn, tastes good.
10:21My grandmother did great on MasterChef.
10:23She should have went all the way.
10:24There's a line from The Godfather that says,
10:26never turn your back against the family.
10:28And that's exactly why I'm here, to give vengeance for Mimi.
10:31She's my blood.
10:32Perfect.
10:33Look at that.
10:38Let's go.
10:42Welcome.
10:43Hi.
10:44How are you speaking?
10:44Your first name is?
10:44My name is Dan.
10:45Dan, tell me about this.
10:46What are you doing?
10:46I'm making cheese blintzes with a blackberry compote.
10:49Gotcha.
10:49So my family immigrated from the Soviet Union.
10:51Present day Belarus is where my parents are from.
10:54Beautiful.
10:54And in terms of the crepes, what have you got in there?
10:57Because it looks nice.
10:57These are typical French crepes.
10:59I thought we'd be tossing that, no?
11:00Can you not toss?
11:01You know how to toss those things, don't you?
11:02To the edge.
11:03I'm playing it safe.
11:04Come on.
11:05This is not the time.
11:06Do you want to see him toss a crepe?
11:08Yes?
11:08Tell me how I'm doing properly.
11:10Come on.
11:10Let's go.
11:11Come on.
11:11Come on.
11:12There you go.
11:13Let's go.
11:14Come on.
11:15Let's go.
11:17Good evening.
11:17How are you?
11:19Wait.
11:20Hold on a minute.
11:20Hello.
11:21Hi.
11:22You actually know her.
11:23Do I?
11:24You should.
11:25I remember your apple pie.
11:27Yes!
11:27My apple pie.
11:28Oh, my goodness me.
11:29Veronica.
11:30Come here, girl.
11:31Gee.
11:32Good to see you.
11:34This is your incredible granddaughter.
11:35Granddaughter.
11:36She's a shooting star.
11:38I love that.
11:39Well, tell about you.
11:40What's the dish, and where is it from?
11:42I'm making you Sicilian cannolis.
11:44I love that.
11:44These shells, super important.
11:46100%.
11:47OK.
11:47And if it's half as good as what the apple pie was years ago,
11:50trust me.
11:50Oh, OK.
11:51I pray.
11:54Let's go.
11:57All right.
11:58I got to build these.
11:59OK.
12:01Slow down.
12:02Just slow down.
12:05This one's a little oblong.
12:115, 4, 3, 2, 1.
12:14Come on.
12:18You did it.
12:19You did it.
12:20You did it.
12:21You did so good.
12:26Come on in.
12:28Give us your first name, where you're from,
12:29and tell us about the dish.
12:31My name is Dan.
12:32I live in Austin, Texas, and I've made you cheese blintzes
12:35with a blackberry compote.
12:37So I'm representing my Russian Jewish heritage,
12:39and I was a really picky eater,
12:41but when my grandma made me cheese blintzes
12:43and put it on the table, she would say,
12:46eat.
12:46You'll like this.
12:49Shall we eat?
12:50Eat.
12:50You must eat now.
12:54Visually, it looks nice, but it's incredibly simple.
12:57Let's hope they taste amazing.
13:07Okay, remember, you need three S's for an apron.
13:10So let's begin with Gordon.
13:13Yeah, listen, great execution with the crepes,
13:15but the filling is very dense.
13:17It just needs a touch more sweetness
13:19just to make it a little bit more interesting.
13:20Yeah, I love the presentation of the roll here.
13:23I mean, everything looks perfect,
13:25but the cheese itself feels very chalky.
13:30Daniel, it's a no for me.
13:31I, uh...
13:32I liked it.
13:40It's okay.
13:41I love you.
13:42I love you.
13:44Hello.
13:45Welcome, welcome, welcome.
13:47Hello.
13:47All right.
13:49I'm Julia.
13:49I'm from Miami,
13:50and I made you guys the holy cannoli trinity,
13:52and it's tiramisu, pistachio,
13:55and then a classic cannoli.
13:56Now, you make cannolis at home.
13:57Is it a family recipe?
13:59I actually own my own cannoli business.
14:01Oh.
14:02Yes, yes.
14:03So it's pretty small-scale right now.
14:05It's out of my mom's kitchen,
14:06and I actually went to Sicily
14:08to go and try a bunch of different flavors,
14:09and then this is what I came up with.
14:11So you actually did a research trip to Sicily.
14:14Yes, that's right.
14:14She's very thorough, young Julia.
14:16Oh, I love that.
14:16Yeah.
14:17It was my dad's money, but...
14:19That's amazing.
14:20Shall we go and take that one?
14:21Yes.
14:24All right.
14:26Oof.
14:27Wow.
14:28What happened with the plating here?
14:29Yes, typically cannolis are a very humble dessert,
14:32I would say,
14:32and I was trying to kind of elevate that.
14:34However, looking back,
14:35I kind of wish I would have just kept it classic.
14:38I'll be honest,
14:38I'm slightly put off with all these little splats
14:41and the silly garnishing.
14:42It doesn't look very appetizing, does it?
14:44That's fair.
14:45I'm hoping they taste better than they look.
14:59I'm hoping they taste better than they look.
15:02That's fair.
15:04Shall we try?
15:14All right, you need three yeses to get one apron.
15:18Gordon, what do you think?
15:19Um, the shell's actually cooked beautifully.
15:22It's crisp and blistering on the outside,
15:24but the flavor's there.
15:24There's no two ways about that.
15:26For me, it's an absolute yes to an apron.
15:31One yes.
15:32I'm already tearing up.
15:33Yes.
15:34When I bit into the pistachio cannoli,
15:36it broke on me.
15:38But in the best kind of way.
15:41Like, I was so happy that it was crisp.
15:44The flavors are there.
15:45It's not too sweet.
15:46Um, for me, it's a yes.
15:51Oh, my God, you guys have to stop doing that.
15:52I'm like, what a big cut.
15:54Well, that's two yeses, young lady.
15:56Uh, Jo, this is on you.
15:58It comes down to the Italian for the cannolis.
16:01This is a difficult thing, guys.
16:03You're young.
16:04You know, it's fierce out there.
16:05Give me the chance.
16:06Give me the chance and you'll see.
16:09Um...
16:13For me, it's a yes.
16:16Thank you, guys.
16:17Thank you, thank you, thank you, thank you.
16:18Put on the apron.
16:20Great job.
16:23Nice.
16:27Oh, my God!
16:28Oh, my God!
16:33I got to wear you, pretty.
16:35I got to wear you, pretty.
16:36I have no words, I'm just so, so excited.
16:38You're going to go past me all the way to the end.
16:41Oh, don't cry, don't cry, don't cry, don't cry.
16:43Tasted a lot better than they look 100% how many 20-year-old chefs, you know
16:46There's gone to the birthplace of something happily surprised what a promising start. I can't wait to see who's next
17:07Oh my god
17:10Looks so confident. But inside I'm freaking out. I just fake it very well
17:17How's that seafood doing? It's doing fine
17:19This dish is definitely going to earn me an apron today. I think they're going to love it
17:23They're going to feel like they're sitting right in front of the beach, you know, in Spain and tasting seafood
17:28paella
17:33Punchy. Yeah, punchy
17:34When people think of Scottish food, they sometimes just think that it's fried food and I want to disprove that
17:41they have beautiful seafood
17:50I'm making red wine risotto this dish will earn me an apron because this is like me on a plate
17:55northern Italian
17:56Like I'm very proud of northern Italy and this is a classic risotto. So Joe shouldn't be complaining too much
18:08Hello
18:09Hi
18:10Hi, what's your name?
18:11Agatha
18:12Yeah
18:12So what are you making?
18:13I am making arroz meloso with seafood and snapper
18:17So this would be a Spanish dish I would imagine
18:20Yes, kind of similar to the paella, but with more broths
18:23Okay
18:24I know that. Where did you come to America?
18:25I came because of this guy
18:27No, my first name is an affair
18:29And then I met him
18:30Oh
18:31And I stayed
18:31Why MasterChef? Why now? Like what does this mean for you?
18:34I love cooking for my kids and my family
18:36But I think I have more to offer and to share
18:39All right, I would taste the salinity in arroz
18:41And see if you like it that way
18:43It's good. I think it's good
18:45You think it's good?
18:45Yeah
18:45Even though we decide who gets the apron
18:47It's all that matters is what you think
18:48Good luck
18:49Thank you so much
18:51Thank y'all
18:51Thank you
18:53Salinity, that may taste it I guess
18:56Hey
18:57What's your name?
18:58Nico
18:58Who are these dudes?
19:00These are my fans
19:01Ah
19:03I see
19:03Nico, what are you cooking?
19:05I'm making a red wine risotto with caramelized pears and gorgonzola
19:08Oh
19:09Very ambitious
19:10Is this a dish that you often have?
19:12Yeah, so I'm from the north of Italy
19:13You gonna speak Italian to me now too?
19:15Sorry
19:15You speak Italian?
19:17Yeah, yeah, I'm fluent in Italian
19:18What else do you speak?
19:19I speak Spanish and Romanian
19:19And obviously a little bit of English
19:21Ah, you can teach Joe
19:22Joe, how many do you speak?
19:24Many
19:24We're here to talk about Nico
19:25Italian, Italian, speaking a lot of languages
19:28So this
19:29Young
19:31Handsome
19:31Are you feeling some kind of way right now, Joe?
19:33I feel nothing
19:34He's got hair
19:35I am
19:38He's got hair for both of us
19:40So here's what I'm feeling though
19:42Yeah
19:42That's a lot of liquid
19:43There's the risk of popping the kernels
19:46Yeah
19:46Okay
19:46It's a tricky dish
19:48Nico, be careful if I would get some of that liquid out
19:50Yeah
19:50It's too much
19:50Sounds good
19:52You have nine minutes left
19:54You think you're gonna make it?
19:55Yeah
19:55Positive
19:56Not if you don't make a change
19:58Good luck, Nico
19:58Taste, taste, taste
19:59Thank you
20:04Very good, very good
20:05I grew up watching MasterChef with my family back in Italy
20:08And to not make Italian food perfect for Joe
20:10Would destroy the world for me
20:15Damn, that is frustrating
20:29Damn
20:30That's super
20:30Very good
20:31We got time
20:32Don't stress
20:33Almost
20:34I had a little bit too much stock when I wasn't paying attention
20:37It's just frustrating
20:37It's like not perfect
20:38I know it's fine
20:39I've made a million times and it's always perfect
20:41It's okay
20:42We got it, we got it
20:43Yeah, it's better
20:44That's way better
20:44Let's go
20:45Trust in the boy, bro
20:46Trust in the boy
20:48I have to start plating
20:50Let's go
20:51Very nice
20:53Perfect
20:54Yes
20:54That play looks good
20:57Yes, that play looks good
20:57Let's go, let's go
20:58Let's go
20:59Let's go, let's go
20:59Let's go
21:04Let's go
21:05Let's go
21:06Let's go
21:06Let's go
21:08Let's go
21:10Let's go
21:10How are you?
21:16Welcome, young man
21:17Come on up
21:20My name's Nico
21:21I'm 21
21:21And I'm from Milburn, New Jersey
21:23And the dish, Nico?
21:24The red wine risotto
21:25With caramelized pears, sage and gorgonzola
21:27Wow
21:28This dish, it comes from waking up in the mountains of northern Italy
21:32And watching my granddad eat gorgonzola from the knife
21:36Sadly, he passed and we had to sell the house that he grew up in
21:39And Winnie Masterchef would allow me to buy back that house
21:43Wow
21:43And make it into the restaurant that I want it to be
21:46I love that
21:47Shall we try it?
21:48Yeah
21:50Okay
21:51Of course we know in all these years of Masterchef, risotto is a tricky beast
21:56This is either going to work or it's not going to work
21:59Shall we guys?
22:00Yeah
22:07So Nico, tonight you need three yeses to get your hands on that apron
22:11Um, Joe
22:12This is an interesting thing
22:16When you were cooking it out there, you were a little bit in jeopardy
22:20I perceived it as being too liquid
22:23But, um, it really came together as it cooled down a little bit
22:27And I don't know if you're lucky, smart, or good
22:30But you just really were able to execute a thing that's very, very difficult
22:35But, the sage is bad news
22:37Come here, come here
22:39Give me a hand, give me a hand
22:40We're gonna fix this, give me a hand, we're gonna fix this dish
22:42Hold me a hand
22:43Give me a hand
22:45All right
22:45All right
22:47You hide that, put it in your pockets
22:48Pretend like it never happened
22:50Use something with it
22:51And now we have a perfect result
22:52I'll come back
22:55You've got one big C
22:58Complimenti, bravissimo
22:59Grazie mille
22:59Guarda che piano
23:00Piangi, piangi
23:02Dai pure, piangi un po'
23:03Dai
23:04Italian men should cry
23:07Tiff, what do you say?
23:08I love the pear and the gorgonzola together
23:12The sweetness and the saltiness works really, really well
23:17Um, for me, yes
23:20Ooh, that's two
23:21So now you just need Gordon, yes or no?
23:26Um, flavour-wise, rice is absolute max
23:29But I'll be honest, it doesn't need the sage
23:31Because the gorgonzola gives you that nice tartness and richness
23:34You're young and I'm more concerned about what happens after this
23:38In terms of what you're up against, so, um...
24:01Let's move
24:01I just got an apron, baby!
24:05Let's go!
24:05If I can survive this audition, I can survive any challenge that MasterChef throws my way
24:10And I'm only going to get better from here
24:14Delicious
24:15And it went from looking like soup
24:17Wow, she took the liquid out, came together and it worked
24:20Yep
24:20One of the best risottos we've had
24:22Bravo
24:23Two aprons down, just three left
24:30Good evening
24:31Hello, hello, welcome
24:34Fantastic
24:35My name's Jocelyn
24:36I'm here representing Scotland
24:38Scotland
24:38My mom is from Scotland
24:39And what do you do for a living?
24:41I am a romance author
24:43Ooh!
24:45I love a romance novel
24:46You write, like, about...
24:49Romance would be, like, where people fall in love
24:52Yes, yes, there's a hero
24:54Are you not clear?
24:55It's not clear to me, it's not clear
24:57So how do you get inspired to write romance novels?
25:01I am a romantic at heart
25:02I think it's easy for me to be inspired just by people in my life
25:07And...
25:08Would you be inspired to write some prose about my Scottish friend here?
25:12Oh, okay
25:12I step forward and set my dish down, heart pounding
25:19In walks Chef Gordon Ramsay, shirt tight across his formidable chest
25:25Golden locks falling recklessly over piercing blue eyes
25:32He tastes
25:34Oh!
25:35And?
25:36We can stop that
25:37Wait, no, I'm wondering
25:38She's dying!
25:39I'm wondering
25:41Honestly, this is romance with a heavy dose of fiction
25:45Can we get back to the dish, please?
25:47Tell us what you've made
25:48I prepared a crispy salmon with a cauliflower velouté
25:53Okay
25:54Visually, it looks simple
25:56A lot of rustic charm
25:57I feel like, as I'm looking at it, I can taste the different textures from the crispy skin
26:03And then, obviously, that creaminess of the velouté underneath
26:06Right
26:08Let's see
26:08The cook on the salmon, shall we?
26:11Oh, please
26:17That's what you wanted?
26:29Right
26:30Let's see
26:30The cook on the salmon, shall we?
26:34Oh, please
26:39And that's what you wanted?
26:40Oh
26:41So, sadly, you can see that is undercooked, which is such a shame
26:58It works well, the dish, it really does
27:01It's just such a shame, because we enjoy salmon that is pink
27:04Yes
27:05Sadly, as you know, yours is cold and somewhat raw in the middle
27:09Yeah
27:09Sadly, from here to now
27:10Okay
27:12Thank you
27:12It's a great idea
27:13Yeah
27:13Okay, and continued success with that writing
27:15Yeah, absolutely
27:16Thank you
27:17Please don't write about Gordon anymore
27:18Sorry
27:19Sorry
27:19Okay, thank you
27:26Too bad you couldn't cook the fish, right?
27:27No
27:28What a shame, somewhat unromantic
27:30Yes
27:34Yes
27:35You got four minutes
27:35I am so proud to be representing Spain
27:39This opportunity for me means everything
27:42Because I was born in Valencia, Spain
27:45My grandpa had a restaurant
27:48Watching different generations of my family members working there
27:51That helped make who I am today in the kitchen
27:56You are Bob's
27:58What?
28:00So you're Bob's
28:01After becoming a mom, I struggled to find my path
28:05I've just been craving something for myself as a woman
28:09Five, four, three, two, one
28:16I think it's good enough
28:18The apron for me will be validation
28:21That my passion for food is worth pursuing
28:25Come on in
28:26Hi
28:27Give us your first name
28:28And tell us about the dish, please
28:30I'm Agatha
28:31Born and raised in Spain
28:33And today I made arroz meloso
28:36With seafood and snapper
28:38Shall we?
28:42I love the fragrance from this dish
28:43I can smell the saffron from here
28:45Sort of blossom and blooming
28:46Beautifully done
28:47Visually, it's beautiful
28:48It's really just like jumping off the plate
28:51Let's get in there
28:55It's cooked beautifully
28:57And what was the seasoning on the snapper?
28:59Just salt
29:00Mm-hmm
29:00The rice has a lot of seasoning and flavor
29:03So I didn't want to overpower that
29:12All right, so you know that you need three yeses
29:16If there is one no, you don't move forward
29:20Right, the rice is cooked beautifully
29:23Just over the al dente, which is nice
29:26Snapper, listening as an amateur cook
29:29You are Spanish through and through
29:31A resounding yes from me
29:33Thank you
29:34The fact that I taste all the seafood in the rice
29:37I mean, it is flavorful
29:39And together, it is a really nice combination
29:42I think it's gonna be a yes
29:44Thank you
29:48This dish is very, very subtle
29:54And very, very elegant
29:55And it's seasoning
29:57It's not easy to make a rice cooked in a stock
30:00With the fish in there
30:01And have everything be so, so refined
30:04Thank you, appreciate that
30:06It's a yes from me
30:07Thank you so much
30:08Congratulations
30:09Three yeses
30:11Put that on
30:12Thank you
30:13Really well done indeed
30:14Yeah, this means a lot
30:25My kids are my everything
30:27And I'm missing them so much
30:29But this is a life-changing opportunity
30:32And you know, I have so much more to show
30:35Delicious
30:35She knows what she's doing
30:36Really good indeed
30:37Viva la España
30:38Three aprons down
30:40Two left
30:41Two to go
30:54Oh my god
30:55It's so amazing to represent Europe and Greece
30:58I am representing Poland
31:01Let's go Poland
31:02Woo!
31:04Come on, babe
31:05You got this
31:06Bapchi would be proud, man
31:08Bapchi would be so proud
31:09My beloved grandmother
31:11Who I call Bapchi
31:12She was from Poland
31:13She survived the horrors of World War II
31:15Before coming to the States
31:17And starting a new life here as an American
31:18So I'm very, very proud
31:20And happy to be repping Poland
31:21My grandmother, my Bapchi
31:24Would be extremely proud of me
31:25Because she knows that
31:27This Polish girl can cook some mean
31:30Delicious Polish food
31:31Doing great, babe
31:33Let's do it
31:35I'm making some pita here
31:37My cooking journey goes back to
31:39Growing up in a house
31:40Where a Greek mom always cooked
31:42And then once I had a family
31:44I wanted to share with them
31:46The Greek dishes
31:47That I grew up on
31:49Keeping an eye on our times
31:50Kind of like at home
31:51Got one kid coming
31:52One kid going
31:53Got a land dinner
31:54Right in the middle
31:55Man!
31:56It smells good
31:58Uh, right
31:59Good evening
31:59What's your name?
32:00Hello, Basha
32:02Basha
32:03Hey
32:03Hey
32:04How are you, Mike?
32:05Are we good?
32:06I'm doing good, how are you?
32:06The wife of Michael from season 11
32:10Yes
32:11Go get that apron
32:12My signature dish is a vegan crab cake
32:15Are you a vegan?
32:16Yes, I am
32:16Can you cook non-vegan?
32:18I was non-vegan for 45 years
32:20You got it!
32:25Welcome back
32:26So why now season 16 of MasterChef?
32:29Because it's, I'm representing Poland, of course
32:32Love that
32:33And what's the dish, please?
32:34Polish kawomki
32:35Which is stuffed cabbage
32:36Wow
32:38It's delicious, I can't stop eating them
32:39We need to cover them to halfway
32:40Don't make them too big
32:41Thank you very much
32:42Thank you
32:43Wow
32:43Hurry up, get them in
32:45You got this
32:47That's showbiz, baby
32:49Right
32:49Uh, my man
32:51Hello, hello
32:51What's your first name?
32:53My name is Jeff, and I'm from Boston
32:54Today, I'm cooking a kotelet
32:56With an herb spatzla
32:58Pork, you know
32:59Yeah
32:59Is very unforgiving
33:00Yes
33:01How are you gonna prevent this from going dry?
33:03Very gently
33:03Just enough so that it's crispy
33:05And it's still nice and tender on the inside
33:06Love it
33:06I usually nail it
33:07Well fingers crossed
33:08Make this dish sting
33:09Yes
33:09I absolutely will, Gordon
33:10Okay, the very best of luck, guys
33:12Come on
33:13Let's go
33:14Let's go, let's go
33:16Nailed the fry
33:17You're doing a good job
33:18Good evening, welcome to MasterChef
33:19How are you guys?
33:20Thank you, I am great
33:20This is my wife Tina
33:21Tina and this is Ted
33:23Tell me about the dish
33:24I'm making a shrimp soufflaki
33:26Nice
33:26With a whipped feta
33:27So we're gonna put them on skewers
33:28And I am going to use the cast iron
33:31How good is this dish on a scale of one to ten?
33:33It's a ten
33:33It's a ten
33:34It's fantastic, I love it
33:35And why this year? Season 16
33:37Why this year?
33:37The global gauntlet
33:39I want to show how Greeks take care of America
33:40I love that
33:41I have a lot of Greek friends
33:42They know how to party
33:44Oh my god
33:44Our house is not just my big fat Greek wedding
33:47It is my big fat average Greek Sunday
33:50I love that
33:50When we start off a Greek party
33:51We end a Greek party
33:53It's a big ol' oppa
33:54Come on
33:55Come on
33:56Let's break some plates right now
33:57Are you ready?
33:58Wait, wait for me
33:59Let's get some energy in the room
34:00Are we really breaking a plate?
34:03Oppa
34:03All right, let's go
34:06Oppa
34:07Watch me cook on those shrimp
34:08Yeah, yeah, yeah
34:10Take them off 30 seconds early
34:11And bake them as well
34:12Let's go Ted, let's go
34:17I'm taking a risk today by making shrimp
34:19Shrimp can overcook super fast
34:22We're gonna leave it on just a little bit longer
34:23But this plate is more than just some shrimp, some tomatoes
34:27That looks awesome
34:28This plate brings together so many generations
34:31From me, my mom, everybody before us
34:34Five, four, three, two, one
34:40I'm taking the cookies
34:41Thanks
34:42Thanks
34:42Whew
34:44It's a little nerve-wracking
34:46Okay, here we go
34:47Good luck
34:47But I feel so confident
34:49Because I am bringing the judges to Greece
34:51With my one simple dish
34:56Come on in
35:00I'm Ted from Chicago, Illinois
35:02I'm representing Greece
35:03And I've made a shrimp soufflaki
35:05With a whipped feta
35:07And a homemade fresh pita
35:09Let's go
35:09Okay
35:10Oh, I think it looks good
35:12Very inviting
35:13I love that, that whipped feta underneath
35:15The shrimp looks nice
35:16The blistering of the tomatoes
35:18Even the colors
35:18It makes me want to dig in for sure
35:21Shall we?
35:26You made the pita yourself?
35:28I made the pita myself
35:29Uh, right, Tiffany
35:31Thoughts?
35:32I think bread is for sopping
35:33And I wanted to sop up every bit of that sauce
35:38That's 100% yes for me
35:40Thank you, Chef Tiffany
35:41Joe?
35:43I have to say
35:45It's speaking my language
35:46I like the elegance of it
35:49And I like the balance of it
35:51This is a yes for me
35:52Thank you
35:53Now, your destiny and your apron
35:55Lies in the hand of Chef Gordon Ramsay
35:59Shrimp are cooked beautifully
36:01And I'm glad you went the extra step
36:03And made that bit of bread
36:04Because it's delicious
36:05Thank you
36:06But listen, it's simple, right?
36:10Too simple for you?
36:27Do you have more in your itinerary?
36:32Absolutely
36:32With the apron, you'll represent Europe
36:34Well, you've got to represent the Greeks from Chicago
36:36You've got to make sure you come strong
36:38Hmm
36:40I'm
36:42I'm
36:43I'm a yes
36:44Congratulations
36:45Oh
36:46Thank you
36:46You're yeses
36:47Oh, thank you so much
36:49Congratulations
36:50Oh, thank you so much
37:06Oh, no
37:07Tailored soup
37:09Oh, no
37:10I'm gonna bring the big fat Greek kitchen to MasterChef
37:15Oppa
37:16We have only one apron left
37:19All right, take it easy
37:23It does look good
37:26You're crushing it, babe
37:28How many minutes?
37:29A minute and a half
37:31Plating
37:31I'm gonna get my plate down
37:32There you go
37:33There you go
37:34Where's my food and ours?
37:36Ooh
37:36Ooh
37:41You like this?
37:42I believe in you
37:43Come on, truffle
37:44This hands took in my fizzy
37:47You're doing fine
37:48Five
37:48Four
37:49Three
37:50Two
37:51One
37:55Yeah
37:55Yeah
38:05I will get that apron
38:07My name Basha
38:08It's gonna be written right over here
38:10Europe
38:11Right
38:12Welcome
38:13Hallelujah
38:14Finally
38:15My name is Basha
38:17And the culture that I represent is Poland
38:20Love that
38:21I made Polish truffle guamkis with dill oil
38:25My name is Jeff
38:26And today I've made for you a kotelet and herbed spetzle
38:30Wonderful
38:31Hope you enjoy it
38:32Jeff, it looks hearty
38:34Love the spetzle
38:35The browning that you had on there
38:36It's very tricky when you're cooking pork
38:38Especially with those breadcrumbs
38:40Pork can overcook
38:41I think that the plate has a lot of complexity
38:45What's this kind of black shavings on the top?
38:49Grated truffles
38:50I wanted to bring out the umani taste to it
38:53It's kind of like putting lipstick on a pig
38:57Shall we?
38:58How long did you cook these for, Jeff?
39:00I want to say about six to eight minutes
39:05So you just have to be very, very careful there
39:07Never go too thin otherwise it sort of overcooks
39:13It looks good
39:19Oh my gosh, this is like the ultimate truth
39:23This is a very humble dish
39:25And you put a lot of care into this dish
39:27Especially it's delicious
39:28Crispy, fluffy, and just really nice
39:30The mustard aioli and the green component
39:33Are both bitter and contrasting and nice
39:35But the dish, it's just a bit dry
39:38Okay
39:38I was taken back with like how rich of a flavor you could get
39:44In the time that you had
39:46The filling is delicious
39:48You got it right with the balance
39:49And the rice and the starch
39:50But I'm going to be honest
39:52There's some elementary mistakes here
39:54Yes
39:55It doesn't need $150 truffle
39:58Um, this is a fierce season
40:01And these aprons aren't coming easy
40:04And will you get swamped in the competition
40:09For stuff on this one
40:24Oh
40:24Aww
40:26Aww
40:30It's okay
40:31A little bummer
40:32It's okay
40:33Mmm
40:40Yeah
40:47I just got an apron
40:50Woo
40:51Woo
40:53I'm going to make Europe so proud
40:56Yes
40:57She's going to rub it in my face so hard
40:58If she doesn't win
41:00But I'll take it for a win
41:03It's good
41:04It is good
41:05I'll be honest
41:06It's actually better than a husband's dish
41:07First time around
41:08It was vegan crab cakes
41:09Vegan crab cakes
41:10That's right, yeah
41:13What a great first night
41:14Can't wait to see what the other territories have in store
41:16It's going to be an amazing season
41:19Next time on MasterChef Global Gauntlet
41:22It's time for another qualifying round
41:24The auditions continue with Asia Pacific
41:27I'm representing China
41:28I'm representing Pakistan
41:30For me, representing Vietnam on MasterChef
41:33As more home cooks compete for a coveted white apron
41:36My three daughters are watching
41:38Yeah, tell them I say hi
41:40No
41:40Give me ten presser
41:42One, two, three
41:43Let's go
41:44The question is
41:45Does Asia Pacific have America's next MasterChef?
41:49Flavor-wise, it's delicious
41:50It's the kind of thing you'd be asking for more of
41:52This tastes of history, culture, family
41:56I have to say yes
41:57Because that's done well
41:59One of the most expensive cuts is overcooks
42:02It's a no from me
42:06One potato, two potato
42:08One potato
42:09Both of OUR soup insecure
42:10How many swans?
42:10Two potatoes
42:11Home Advance
42:11Two potatoes
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