- 6 hours ago
MasterChef (US) - Season 16 - Episode 03: Auditions: Africa (3) Eng Sub
Category
🎥
Short filmTranscript
00:02Previously on MasterChef,
00:03this is MasterChef Global Gauntlet.
00:07Yeah!
00:08I really want to put Malaysian food on the map.
00:11Ten home cooks have earned an apron.
00:13You cooked your heart house.
00:16From Europe.
00:17Thank you, thank you, thank you, thank you.
00:18Put on the apron.
00:21You got one big C for me.
00:24An Asia-Pacific.
00:26It's authentic, it's delicious.
00:27It's the kind of thing you'd be asking for more of.
00:30It's a yes for me.
00:31Let's go!
00:32This tastes of history, culture, family.
00:35100% yes for me.
00:37Woo!
00:39Tonight on MasterChef Global Gauntlet,
00:42tonight is our third intense qualifiers round.
00:45The audition rounds continue.
00:47Woo!
00:48Smooth.
00:49You know it.
00:50As the Africa Territory battles it out for a white apron.
00:53Round three, Africa could be the knockout punch.
00:56Woo!
00:57What am I doing?
00:58I burnt my leeks.
01:00The duck's cooked beautifully.
01:01It looks like something out of a mission-style restaurant.
01:04It's like nothing I've ever tasted before.
01:05I'm kind of blowing my mind.
01:06Can I just be honest?
01:08It's good.
01:09This rice is overcooked.
01:12Starchy.
01:13It doesn't have enough of that African flavor.
01:16Straight to the point.
01:17It's a no.
01:24This is going to be so amazing.
01:25I'm so excited.
01:26Can you believe we're here?
01:28No.
01:28Finally, but I'm ready.
01:29South Africa.
01:30Nigeria.
01:31Okay, nice.
01:32We're together in the World Cup.
01:33It is an overwhelming feeling to be in this room.
01:36Seeing all of the countries that are here represented.
01:39It is an honor.
01:40This has been my dream since I was a little girl.
01:42I want this apron more than I wanted anything in my entire life.
01:46And I'm ready to go get that.
01:47I'm so excited.
01:48And they just need to come out.
02:01Welcome back, everybody, to MasterChef Global Gauntlet.
02:05Come on.
02:05Yeah.
02:09Tonight is our third intense qualifiers round.
02:13So far, we've seen dishes representing countries across Europe.
02:17And the Asia-Pacific territories as well.
02:21We've given out ten of those amazing coveted white aprons.
02:26I thought the World Cup was competitive for bloody hell.
02:29I've never seen a global competition as intense as this, let me tell you.
02:34Now, we only have a handful of aprons to give out tonight.
02:37So, if you're still hoping to earn the title and that trophy right there.
02:44And y'all know what comes next.
02:46A quarter of a million dollars.
02:54If you want all that tonight, you need to cook us the best dish of your life.
03:00Right.
03:01There are two incredible territories left.
03:04Question is, which one will compete tonight?
03:07This territory has really influenced more styles around the world than many of you realize.
03:12The countries here are known for incredible potent spices, uncompromising flavors, and dishes that take humble ingredients and really elevate
03:24them.
03:24The territory cooking tonight is Africa.
03:31Africa!
03:33Africa!
03:35Nice!
03:37Woo!
03:39Let's get it!
03:41Woo-hoo!
03:43Africa has 54 countries from Algeria to Zimbabwe.
03:49It has a global culinary impact.
03:53Some of you may not be as familiar with the cuisine of these countries.
03:59But trust me, as someone who would proudly represent Africa, once you see the dishes and techniques on display, you'll
04:11see just how much African cooking has impacted the food that we eat every day.
04:16Yep.
04:18The signature dishes that you make tonight must show off your background and culinary heritage.
04:25We want food that looks mouth-watering and tastes exceptional.
04:30And remember, you need three yeses to earn yourself that coveted white apron.
04:36If you get just one no, the chances of getting that MasterChef apron are over.
04:42Yes.
04:42Yes.
04:42Right.
04:43The very best of luck to you all.
04:45We'll see you through those doors.
04:47Good luck, y'all.
04:48Good luck.
04:48Let's go.
04:53Africa.
04:53Guys, this is my territory.
04:55My roots are Africa, as I'm sure you can tell, and I am so excited.
05:00So, what are some of the most iconic spices in African cuisine?
05:03Ooh, suya.
05:05Suya.
05:05Peanuts.
05:05Lots of chilis and ginger.
05:08Paprika.
05:08Paprika.
05:09Think about the stews, the fish, the breads.
05:11Round three, Africa.
05:12Could be the knockout punch.
05:13Woo.
05:14I'm so excited.
05:15Yeah.
05:17Three, two, one.
05:21Smooth.
05:23You know it.
05:24Woo.
05:24Come on, Nora.
05:26I'm representing Sierra Leone, West Africa.
05:28Morocco is the best in the world, not just culinary, but also culturally.
05:32I'm going to get Avili a prawn, so just watch out.
05:35This food is going to be amazing.
05:43She'll cook the rice now.
05:44Let it cook.
05:45Mommy, I'm just, I'm not putting, the rice is cooking on its own.
05:48Okay.
05:49Hello.
05:49Hi.
05:50Oh, my goodness.
05:51Oh, my goodness.
05:52What's your name?
05:53My name is Nadine.
05:54This is my mother, Melvina.
05:56Hi, Melvina.
05:57What are you cooking, Nadine?
05:58So, I am doing my own modern take on a West African dish.
06:01It's called peanut butter soup.
06:03Oh.
06:03It's peanut butter marinated chicken with a cilantro garlic rice and a coconut curry.
06:08Okay.
06:08Fantastic.
06:09And what ethnicity does this represent?
06:10I am representing Sierra Leone.
06:13So, hello.
06:13I'm actually first generation American and my parents were born and raised in Sierra Leone.
06:17Wow.
06:17Fantastic.
06:18And what do you do in life?
06:19I am a flight attendant.
06:21Oh, great.
06:21I'll have a Diet Coke, please.
06:22Absolutely.
06:23Sure.
06:24Okay, okay, okay, yeah.
06:26I expect it to have a lot of flavor, right?
06:28Yes, a lot of flavor.
06:29You have the chicken braising.
06:31Yes.
06:31Don't overcook it.
06:31Make sure it's great.
06:32Okay.
06:33And good luck.
06:33Thank you so much.
06:34Thanks, guys.
06:39Hi, there.
06:40Hi, hello.
06:40I'm Joe.
06:41This is Tiff.
06:41What's your name?
06:42Hi, my name is Vida.
06:43I'm Nigerian, but I live in Brooklyn, New York.
06:45Okay.
06:46You're Nigerian, you're from Brooklyn, but you're making some righteous risotto there,
06:49which is Italian.
06:50What's that about?
06:51So, I'm taking the flavor of jollof rice and infusing it to risotto.
06:53And the steaks are marinated?
06:54Yeah, in suya spice.
06:56Talk about the suya that you're using.
06:58You made your own, it looks like?
06:59Yeah, I made my own suya, yes.
07:00Perfect.
07:00I made it with peanuts and some of the spices, canya, smoked paprika, onion, garlic, all of
07:05those stuff.
07:05That's legit.
07:06I like it.
07:06Okay, so you know risotto is the killer in the MasterChef kitchen for almost 20 years
07:11now.
07:11Yes.
07:11So, make it right.
07:13This is the best thing I can say.
07:14Bye.
07:14Thank you so much.
07:15Nice to meet you guys.
07:18You're doing good.
07:19I think I should put more coconut.
07:20Just a little bit and a little garlic.
07:23Looking great.
07:24It smells good.
07:25When I come from in Morocco, this is a celebration dish.
07:29Celebrating being badass.
07:32Moroccan cooking is like slow braising.
07:34A tagine baked in a pot will take hours.
07:38So, I'm worried about time.
07:40I'm never gonna have.
07:41Is it supposed to do this?
07:43Can I cast?
07:44No.
07:45No, stop letting.
07:46No, no, no, no, no, no, no.
07:48Don't put any more salt.
07:50You need more salt.
07:5130 seconds.
07:53Yes.
07:54That was good.
07:555, 4, 3, 2, 1.
08:11Welcome.
08:12Hello.
08:15Oh my goodness, this is crazy.
08:19My name is Nadine and I have prepared a modern take on a West African dish called peanut butter
08:26soup.
08:26It's a coconut curry and a cilantro garlic rice.
08:29My parents were born and raised in West Africa and this was their favorite dish growing
08:34up and now to see me putting my own twist on it in the MasterChef kitchen is like just
08:39wild.
08:40Amazing, shall we?
08:41Yes.
08:44It looks great.
08:45I love the color of it.
08:46The contrast, rice looks super clean and fluffy.
08:49You say coconut milk and peanut butter, those are two things that ignite my palate.
08:54So I'm really looking forward to trying this.
08:56Okay.
08:57What else is in the rice?
08:58It's just a cilantro and garlic.
09:00Mm-hmm.
09:04So you need three yeses.
09:06Let's begin with Tiffany.
09:08When I hear peanut and coconut, I did expect the sauce to be a little more flavorful.
09:14I'm getting a lot of coconut but where's the spice?
09:18Where's the depth of flavors?
09:20You're representing Africa.
09:21I shouldn't be wondering what am I tasting.
09:23Right.
09:23I should taste this in the sauce.
09:25I should taste it through the chicken.
09:26Okay.
09:26My rice should be just so flavorful.
09:29Okay.
09:30And unfortunately for me, I think it's a no.
09:33Okay.
09:35Come on in.
09:37Right.
09:38Good to see you.
09:41My name is Nora.
09:42I'm from Las Vegas and I'm representing Moroccan heritage.
09:46Today I made braised lamb tagine with quail eggs and couscous.
09:51There is a lot of crazy going on in there because it is sweet and savory.
09:55It's me.
09:56I'm deep.
09:58I'm sweet.
09:58I'm also a little crazy.
10:01We're all crazy.
10:01But a beautiful crazy I would say.
10:04Yeah.
10:04You know what?
10:05The dish looks good but your fashion is on point.
10:08Let me just say.
10:09You know it.
10:09You know it.
10:11Fashionable girls know how to dress.
10:13Looks good.
10:13Shall we?
10:14Yes, please.
10:17Wow.
10:18Okay.
10:18It looks beautiful.
10:19It's fragrant.
10:20But you're taking a massive risk cooking lamb like that in the pressure cooker.
10:25So that needs to sort of almost like fall apart.
10:28Mm-mm.
10:28Um, let's get in there.
10:32How long did you cook the lamb for?
10:33Um, it's supposed to cook for 30 minutes but I didn't pay attention for how long.
10:59How long did you cook the lamb for?
11:01Um, it's supposed to cook for 30 minutes but I didn't pay attention for how long.
11:08How long did you cook the lamb for?
11:08It looks good.
11:09It looks really good.
11:18I love it when a dish represents or reflects the person who cooked it.
11:23This is stylish and elegant.
11:25It comes together on the palate and I'm just a sucker for couscous.
11:30And it's such a great conduit for such a light and elegant dish.
11:34Uh, for me it's a resounding yes.
11:35I love the dish.
11:36Wow.
11:38Okay.
11:38Lamb is delicious.
11:40And it almost melts in your mouth.
11:44The frustrating part of this dish is that the couscous is under-seasoned.
11:49So you need three yeses tonight to get yourself an apron.
11:53Please.
11:53I love the lamb.
11:55I think the couscous needs more work.
11:57But you clearly know how to cook.
12:01For me it's a yes.
12:02Ooh.
12:03That's two yeses.
12:04It's all down to Tiffany.
12:07Love the use of the prunes here.
12:10When I have a bite of the quail with the almonds and the lamb,
12:15you can just truly taste all the flavors.
12:19But this is a territory that should speak for itself.
12:23I shouldn't wonder, where is the salt?
12:26I don't know.
12:27And I think that's really a big deal when we only have five aprons to give.
12:36But it's going to be a yes.
12:38Ooh.
12:40But I need you to make sure that nothing else comes under-season to us.
12:45All right?
12:46Show us what you can do with Africa.
12:49Exactly.
12:49Congratulations.
12:50I'll make Africa proud.
12:57Yes, Laura!
12:58Yes!
13:00Thanks for having me talking about.
13:02Yes, Laura!
13:03Joe said that my plate is so elegant.
13:06That will stick with me forever and I will always cherish it.
13:09I'm so proud of you.
13:10I came here to make Morocco proud and that's exactly what I did.
13:14Hell yeah!
13:16You know, it tastes like a contemporary Moroccan dish.
13:19You feel like you're in Morocco.
13:20Elevated.
13:20Yeah, elevated.
13:21The lamb is cooked beef.
13:22I mean, that's the star.
13:24That's it.
13:25And that's one apron down, only four more to go.
13:27I can't wait to see what's to come.
13:31Hello, young lady.
13:33Welcome.
13:33Hi.
13:34My name is Vida and today I've made jollof risotto with sweet spice steak and bokorini.
13:40In Nigerian, jollof rice is basically what we cook during celebrations, like weddings.
13:44So I'm bringing that into a traditional Italian food, risotto.
13:48Where does the Italian thing come in?
13:49Did you stop in Italy on the way over?
13:50No.
13:51Well, no.
13:52So when I was 15, I went to an Italian restaurant and I wanted to eat rice.
13:56And they're like, oh, they had a risotto on the menu.
13:57I'm like, what's a risotto?
13:59And then they gave me and tasted amazing.
14:01You guys ready to taste?
14:02I'm ready.
14:03Yes.
14:04Rita, listen, it looks good.
14:07Steak's nicely cooked.
14:08I'm desperate to taste that rice because I'm intrigued.
14:12What's the rub on the steak?
14:13So I made my own suya spice, peanuts, cayenne pepper, garlic, you know, all the spices.
14:21Rita, steak's nicely cooked.
14:24And that Nigerian spice, it's delicious.
14:26It really is.
14:27But let's talk about the actual rice.
14:30I don't know why you went down the risotto route.
14:33Are you in love with Joe Bastianich?
14:36No.
14:36No.
14:37I'm so sorry.
14:38No.
14:39No, no, not in that way.
14:41Never.
14:45Joe, come back, please.
14:46I'm so sorry.
14:47I miss you.
14:49Don't make fun of me because you're going to hurt my feelings.
14:52Wow.
14:52I'm sorry.
14:54Gordon, what do you think?
14:56I think it would have been better had you stuck to the original long grain rice.
15:00If I'm being honest, I think I would have ragged there to you just stew jollof as well.
15:03I disagree with these two.
15:05For me, the dish is the real deal.
15:07The steak, I love the seasoning.
15:08And you made an excellent risotto better than a lot of Italian cooks I know.
15:12So for me, it's a yes.
15:13Thank you very much.
15:14Now, you need three.
15:15Yes.
15:16So, Tiffany.
15:17Mmm.
15:18The steak itself has so much flavor because you made the suya and it is great.
15:25But I'm just wondering if it's enough.
15:29I have more to give.
15:30I promise.
15:30I could cook nigeria if I could get any food.
15:32Just give it a chance.
15:33I know the technique.
15:34I know all African dishes.
15:35I promise you.
15:36I'm going to go with you.
15:37I'm going to say yes.
15:38Oh, that's two yeses.
15:41Rita, it's just Gordon between you and the apron.
15:44Just a chance.
15:45I promise.
16:03Rita, it's just Gordon between you and the apron.
16:06Just a chance.
16:07I promise.
16:08Let me get straight to the point.
16:10It's enough.
16:11No.
16:14To the risotto, but it's a yes to the apron.
16:18If you stick to your roots.
16:21I promise you.
16:23Thank you so much.
16:24Man.
16:26Thank you so much.
16:27I promise you.
16:29I could cook nigeria for that promise.
16:31We believe you.
16:32Congratulations.
16:33Well done.
16:53I'm so happy that they actually saw the vision in me.
16:55And the vision of the food.
16:56And they know I have more to bring.
16:58I have spice, I have goodness.
17:00I have everything I need.
17:01And that's why I am Team Africa.
17:08That was delicious.
17:10I mean, Joe's just happy to see some Italian on the plate.
17:12That's all.
17:13Yes, because she went to a restaurant at 15.
17:16That's funny.
17:16That she went to a restaurant and fell in love with risotto.
17:18I love that.
17:20Two aprons down, just three left.
17:28I'm representing South Africa.
17:31It's a dream come true to be here.
17:32I'm going to get that apron, and I'm going to do it for Ethiopia.
17:35Yes, sir.
17:36Can I hear it?
17:37Yeah.
17:37Yeah.
17:43I'm here to show people that there is so much more to Moroccan food and North African
17:47food than just couscous.
17:48I used to work in the music industry as an executive, and I gave it up to pursue my passion
17:53of cooking and teaching people how to make traditional North African food.
17:56I gave up Beyonce for this, so let's hope it pays off.
17:59When I found out that this season was all about culture, I almost cried because I think that
18:04Americans, where we come from, is being lost.
18:08I'm a full-time content creator.
18:09I share traditional Moroccan foods and other North African dishes.
18:15I have half a million followers, so I'm very honored to represent where I come from, where
18:20my family comes from.
18:21Go, Dave.
18:27It means the world to me to be here, to be at MasterChef, and just to be able to represent
18:31my culture.
18:32My parents immigrated here in the late 80s.
18:35My family did a really good job of making sure I was very immersed in the Ethiopian culture.
18:39The thing about Ethiopian food is it's very communal, and you just feel the love and warmth
18:44that is imparted into the food.
18:46You got this.
18:47Let's start throwing the sea bass on here.
18:49I don't want to do the sea bass yet.
18:50It's too soon.
18:51What do you mean?
18:51My name is Heidi.
18:53I was born in Durban, South Africa, and I currently live in Fort Lauderdale, Florida.
18:57When I was 11, my father had this crazy idea to build a tiny sailboat, put five of us on
19:02it, and off we went.
19:05And then from there, I didn't know anything else, so I started working on the superyachts,
19:10and I became the chief stewardess.
19:12You have these world-renowned chefs coming on these yachts, so I really learned so much.
19:17I feel like if you can cook on a superyacht, you can cook anywhere.
19:20Let's go, Heidi.
19:23It's not going to be too spicy.
19:26Okay.
19:28It smells good.
19:30Good evening.
19:31Chef Ramley, how are you, sir?
19:33I'm Dave.
19:33Dave, tell me about the dish.
19:35Where is it originating from?
19:36So I'm preparing today the tagra, which is a dish that hails from the north of Morocco,
19:40so I thought it was a great way to get back in touch with my roots.
19:43Love that.
19:43The spice, how are you going to incorporate all that incredible, magical spice?
19:47Yeah, the chermoula.
19:48So typically, it's made with sliced tomatoes, but I was a little concerned with the amount
19:52of time we had, so I condensed it into a tomato sauce with those same chermoula spices,
19:56the cumin, the paprika, the fresh herbs.
19:58Love that.
19:59And why now?
20:00When I found out that this season was about culture and about heritage, my grandmother,
20:05here she is, on the boat from North Africa, making her immigration journey to Chicago.
20:10That is incredible.
20:11And so that is from what, 1940?
20:131945, it was immediately post-World War II.
20:16She married an Italian-American soldier who was stationed in North Africa.
20:20Well, listen, do grandma justice.
20:21I will try.
20:22Good luck.
20:23Chef Ramsey, thank you so much.
20:28Good luck.
20:29I'm Heidi.
20:30Nice to meet you.
20:30And this is?
20:31Hello, I'm Tristan.
20:31My son, Tristan.
20:32Tristan, welcome.
20:33And his best friend, Keaton.
20:34Good to see you.
20:34He's like a son.
20:35These are rugby players, you know?
20:36So not drawn into the American football, NFL, you went rugby?
20:40Uh, yeah, we tried it.
20:42It's just, I don't know.
20:44You can't swear like that in front of mom.
20:46And you definitely can't swear on TV.
20:48Oh, my God.
20:50Come on.
20:51Right, tell me about this dish.
20:52I mean, you know South Africa has a lot of curry.
20:54Durban, I'm from Durban.
20:55I'm doing a Chilean sea bass with some shrimp and a curry beurre blanc sauce.
21:00Wow.
21:00Look, I can cook a good curry.
21:01But I don't eat beurre blancs in Durban.
21:04Okay, but I'm giving you a little twist.
21:05Come on.
21:06I'm happy with the twist.
21:07I'm just trying to get into that twist.
21:09Well, try.
21:10Okay, let me try.
21:11Get into it.
21:12What, uh, what flavors of beurre blanc?
21:14A curry beurre blanc.
21:15Mm, it's nice.
21:17See?
21:18Whoa.
21:22Try something different.
21:24I love feisty South Africans.
21:26It just needs a touch of salt.
21:27Touch of salt.
21:29Yes, I knew you were going to say that.
21:32The very best of luck.
21:34Yes.
21:34What's for that?
21:35Thank you, sir.
21:35Thank you, sir.
21:36All right.
21:41A little bit more bud butter.
21:42It smells good.
21:43It smells good.
21:45The worries are a little small.
21:47I might tuck them like this.
21:50I burnt my leaves.
21:52How noticeable is it?
21:54It's very noticeable.
21:56Cooking in this MasterChef kitchen, you get a bit nervous, and then you start questioning your own abilities.
22:01How much do I have?
22:02Eight minutes.
22:03Okay, okay, okay.
22:03This is definitely harder than I was expecting.
22:05This is so stressful.
22:07I burnt my leaks.
22:20I burnt my leaks.
22:21I'm nervous because, you know, any small error or mistake could cost me.
22:25You got to move on.
22:26I moved on from the leak.
22:28Good.
22:28I didn't want to put burnt leaks on the plate.
22:30Hopefully, it'll be good enough.
22:31Being here is such an amazing opportunity to pursue my goals and my dreams.
22:37Let's go.
22:37How much time?
22:38Time.
22:39Two minutes.
22:39Two minutes.
22:40And I'm not going to waste one single second of it.
22:45Come on, Abel.
22:47You can do it, Abel.
22:48Come on, Dave.
22:49Come on, Dave.
22:50I'm good.
22:50I'm good.
22:52That looks nice.
22:54It's done.
22:54Goodbye.
22:55Five, eight, six, five, four, three, two, one.
23:11All right, Dave.
23:12You got this.
23:13Good.
23:14All right.
23:15Lock on, man.
23:15Lock on.
23:19Hello.
23:20How are you?
23:21Good.
23:22Good.
23:22Tell us your name and where you're from.
23:26I'm Dave.
23:26I'm from Chicago.
23:27And today, I have prepared for you anchovy tagra.
23:30It's a delicious layer of tomatoes and fresh anchovies in a Moroccan sharmoula spice.
23:35And it is very specific to the north of Morocco.
23:38So I thought it would be a beautiful way to show you a little piece of my heritage by preparing
23:42an ancestral dish.
23:43All right.
23:44Well, I tell you what I'm ready to taste.
23:45Shall we?
23:46Yes.
23:46As we say in Morocco, psaha.
23:49Wow.
23:50This is impressive, my friend.
23:53The reduction on the tomatoes, the proportion of it.
23:55I mean, it's all kind of authentically correct.
23:58Which is amazing.
23:59Let's all eat it at the same time.
24:01Right.
24:01I love that.
24:04What spice is in here, Dave?
24:06It's cumin, paprika.
24:07I did add a little bit of time since we were cooking fish.
24:14Can I just be honest?
24:16Yes, please.
24:18It's good.
24:19Thank you, chef.
24:20Like, you know.
24:22When I'm at home, when something tastes good, my feet start wiggling, you know.
24:26Wiggly feet?
24:27Oh, you don't know nothing about that, Joe.
24:28This is like when it get real good to you.
24:31I love the acid.
24:33There's smoke.
24:34There's spice.
24:35But it's like tamed and perfectly in balance.
24:39I'm just going to go straight out.
24:41It's a yes for me.
24:42Oh, it's like that, huh?
24:43100%.
24:44Thank you, chef.
24:45You're a technician.
24:46You're precise.
24:48There's just, there's not even a question.
24:50100% yes.
24:52Best two yeses.
24:53You just need one more from Joe.
24:55Joe?
24:56So, look, it's balanced.
24:58It's aggressive.
24:59It's pungent.
24:59It's bravo.
25:00Yeah.
25:00Yes.
25:01Three yeses.
25:02Three yeses.
25:03What is that?
25:04Oh, my God.
25:05Oh, my God.
25:06Oh, my God.
25:07The white apron, my friend.
25:09You deserve it.
25:10It's delicious.
25:10My God.
25:10My grandmother would be so proud.
25:12Yes, she would.
25:13Great job.
25:14Congratulations.
25:14Well done.
25:23I mean, it means everything to be here, to be able to represent Morocco and my grandmother.
25:29So proud of you.
25:31It's really such a special moment.
25:36He's good.
25:37Yeah, I had it in Paris, and we didn't have much money, but we ordered two or three dishes,
25:41because it's just, it's so Moorish.
25:43Wow.
25:43And you're wiping up oil.
25:45Wow.
25:46I love to hear stories when you were poor.
25:49Yeah.
25:51Welcome.
25:52Hi.
25:54My name is Abel.
25:55I'm from Atlanta, Georgia, and I am representing Ethiopia.
25:58The dish today is awase t'oebs with Ethiopian scallion pancakes.
26:03Shall we?
26:05This dish is steeped in history, right?
26:08But it looks like some of it's missing.
26:11Where's all the juices and all the cooking liquor?
26:13Awase is very spicy, and I wanted to make sure that it was more palatable and more well-balanced.
26:20You misjudged us.
26:21We're wild.
26:21Yeah.
26:21We want all that stuff.
26:22We want all this heat, all the pan drippings, everything.
26:25He said, you can't handle the spice.
26:27Are you calling me not spicy?
26:29You're spicy, Jeff.
26:30If anything, you look in the dictionary, you look up spicy, there's a picture of me.
26:34I mean, yeah.
26:36Shall we?
26:36Yes.
26:39Mm-hmm.
26:46I love the spice that you have going on, and I know you were trying to tame it for us,
26:50but I think the beauty of the dish is getting all of that sauce and getting all of that flavor.
26:56You're almost there, but I feel like you left it on the stove instead of putting it here.
27:03And unfortunately, it's a no for me.
27:07There is some good here.
27:08I just wanted more of it.
27:10I appreciate that.
27:11Good luck to you.
27:12Thank you very much.
27:13My name is Heidi, and I'm from South Africa.
27:17I have made a Chilean sea bass with shrimp and a curry beurre blanc sauce.
27:22Where I grew up, you know, we have a big Indian influence in Durban,
27:24and I've lived on a boat for many years,
27:27so I wanted to kind of try and incorporate both and elevate it a little bit,
27:30and hopefully you'll enjoy it.
27:32Shall we?
27:32Nice taste.
27:34Sorry, I'm a little nervous.
27:35No, you're not great.
27:36Stop it.
27:36Heidi, come on.
27:37Talking too much.
27:37No.
27:38I just read your book recently, Restaurant Man.
27:40I loved it.
27:41Love that.
27:41Thank you very much.
27:42Yes.
27:42It came out 15 years ago, Heidi, but it's fine.
27:44No, it came out 12 years ago.
27:45New York Times bestseller.
27:47I did an audio book.
27:48You did a great narration.
27:49I read it myself, too.
27:50Can we get back to this?
27:51Visuals, please?
27:51Sorry, yes.
27:52It's all good.
27:54Okay.
27:55It doesn't look like a curry.
27:57No.
27:58But it looks good.
27:59Shall we?
28:12The chili and sea bass is cooked beautifully.
28:15The curry beurre blanc.
28:16It tastes good.
28:17Yes.
28:17But I prefer the actual fish cooked inside the curry sauce.
28:21But you've nailed it, because it is delicious.
28:23It really is.
28:25The big question is, have you gone too far with it?
28:27Have you over-elevated it?
28:28It just doesn't remind me of South Africa.
28:31That's what I'm trying to connect.
28:32Yeah.
28:33Technically, you did a lot of really good things.
28:36Like, you cooked the fish properly.
28:37You have a beurre blanc that's not broken.
28:39But it doesn't have enough of that South African flavors that I can truly identify on the plate.
28:46I think that this dish is elegant.
28:49The sea bass is moist and tender.
28:50The shrimp are crunchy.
28:52You can tell that you cook.
28:54But the challenge was to put your culture on a plate.
28:57And any other master chef, this is a slam dunk, right?
28:59This is an apron right away.
29:04Yeah, I...
29:06If you guys give me a chance, I promise you I'll bring South Africa and I'll make the country proud.
29:10Tiffany, please.
29:11Yes or no?
29:12I think I'm willing to take that chance on you.
29:15So, yes.
29:16It's a yes for me.
29:18Joe, please.
29:19Just the technical ability of what you put on the plate is enough for me to yes.
29:26Love it.
29:27So, Haiti, that's two yeses.
29:29You need three.
29:31What do you think, Gordon?
29:34It's a tough one, this one.
29:36I'm gonna go with my gut, okay?
29:38I'm gonna go with...
29:50So, Haiti, that's two yeses.
29:53You need three.
29:54What do you think, Gordon?
29:56It's a tough one, this one.
30:03I'm gonna go with my gut, okay?
30:05I'm gonna go with...
30:12Come on.
30:13Yeah!
30:15Come on, baby!
30:17Come on, baby!
30:23Okay!
30:24Well done!
30:26I'm 51 years old and I'm starting a new chapter and let's go.
30:29I'm really gonna try and show my true roots of South Africa.
30:32I'm gonna up my game and next thing is that trophy.
30:37Technically, the fish is nailed beautifully.
30:39In any other season, this is like an automatic yes.
30:42I know.
30:43We took a shot on her.
30:43Let's see if it pays off.
30:44One last apron left.
30:47Woo!
30:49Peace!
30:50Peace!
30:50Peace!
30:52Peace!
30:53You're doing amazing, bro.
30:55Bust her butt out here.
30:57My name is Marie Hen.
30:59I'm from California and I am ready to bring the bold flavors and put Egypt on the map.
31:03She makes the best Egyptian food, hands down.
31:07Should I close my eyes or it's too much?
31:08Come on, baby.
31:09Let's go.
31:10Yeah?
31:10Mm-hmm.
31:11Hey.
31:14I'm Peter.
31:15I'm from Dallas, Texas, and I'm representing Nigeria.
31:18So, Suga is a traditional Nigerian street dish.
31:21I'm using it to represent my culture and show my love for it and especially show my love for my
31:25family.
31:26That's right.
31:27Let's go.
31:28Woo!
31:28How does it smell?
31:30Oh, good.
31:30Smelling good?
31:31Good.
31:32I'm making a samaxayadaya, basically a tahini and cumin marinated branzino with a spiced rice and a tahini sauce.
31:40This opportunity means more than I can even express.
31:43I'm so proud of you.
31:44You know that?
31:46I have gone through a lot of trials and tribulations in my life.
31:50When I was 19, my organs started to fail due to complications with my diabetes.
31:56I fell in a coma for almost 10 days.
32:01But doctors had said that most likely I wouldn't wake up.
32:05Smells phenomenal, bro.
32:06It does smell good.
32:07I'm so grateful.
32:09The people around me never let me give up on myself.
32:12How's the rice looking?
32:14Something's awesome.
32:15Well, you're the master at fixing that.
32:17I lived a really long portion of my life not knowing what I can do and how long I'd even
32:23be around to do it.
32:24And now that I am in full health, I want to accomplish everything I ever dreamed of in the time
32:31that I have.
32:34Let's go.
32:35You got it.
32:35Let's go.
32:36Five, eight, seven, six, five, four, three, two, one.
32:49Winning MasterChef will just prove to me that I'm fully capable of doing anything and everything I've ever set my
32:55mind to.
32:56I'm so proud of you.
32:57Couldn't believe in it, okay?
32:58No?
32:59No illness, no diagnosis, and no obstacle will ever get in my way ever again.
33:05Welcome.
33:06Come on up.
33:09I'm Mary Henn.
33:10I'm from Egypt, and today I've made for you Samak Sayadeya.
33:14It's a cumin and tahini marinated branzino, the spiced rice, some Egyptian salad, and a tahini sauce.
33:21Amazing.
33:23Bilhana wa shifa.
33:25It looks appetizing.
33:27I'm glad you've got the confidence to cook that fish whole, which is nice.
33:29It takes me back to Cairo.
33:31Family style.
33:32I'm dying to dig in.
33:32Yeah.
33:34Let's taste.
33:36How long did you cook that fish for?
33:38So I baked it for about 25 minutes, and then I broiled it.
33:43What did you cook the rice in?
33:44Cumin, coriander, salt, pepper, turmeric, and then some cinnamon and peppered up.
33:50It's really interesting.
33:53Now, the fish is cooked beautifully.
33:56Let's get that absolutely clear.
33:57The problem I've got, my darling, is the rice, because it's very sweet.
34:00I know traditionally with the raisins, the pine nuts, I get that, but I don't think you've got the ratio
34:04right with the cinnamon, because it's verging on the dessert.
34:06I love the flavor of the tahini with the fish, and also with the Egyptian salad.
34:11The rice feels very dense.
34:14I like all the nuts and all the things, but it does read extremely sweet.
34:19This rice is technically wrong, overcooked, starchy, crunchy, and I love it.
34:26I love everything about the weirdness of this rice.
34:30It's like nothing I've ever tasted before, and kind of blowing my mind.
34:32I would never, ever believe that I'm going to say what I'm going to say, but it's a yes.
34:41Okay, that's one yes.
34:42Two votes remaining.
34:43Tiffany, please.
34:44Tiffany, please.
34:48This one's difficult.
35:00Okay, that's one yes.
35:01Two votes remaining.
35:02Tiffany, please.
35:07This one's difficult.
35:10I can't get past the rice, so unfortunately, it's a no for me.
35:16I'm sorry.
35:17I do agree with Tiffany, but listen, continue this journey.
35:21Promise me.
35:22Promise.
35:22Please.
35:23Please.
35:24Can I just say, it is an absolute honor to have been able to serve you my food today.
35:29One vivid memory I have of being in the hospital is I'd always tell my friends, like, don't
35:33worry, I can't die until Gordon Ramsay tastes my food.
35:37And although I got to know, I can die happy.
35:41You've done brilliantly.
35:42Come on.
35:42Stop it.
35:43Come on.
35:43Keep your head up high.
35:45And continue on that journey, right?
36:12There's only up to go from here.
36:20My love for cooking really started kind of recently.
36:23I've been working as a senior consultant in a bank for about five years.
36:26Then a few months ago, I lost my corporate nine to five job.
36:30It was a roller coaster of emotions.
36:31I mean, you don't know where the next paycheck's coming from.
36:34You don't know how you're going to pay your rent.
36:35Oof.
36:36I know.
36:37Breathe.
36:38But I was reading a book, and it talked about putting 10,000 hours into something.
36:41And I said, well, if I could put 10,000 hours into cooking, I could probably be decent at it.
36:45And so that really opened up a world of possibilities and creativity in the kitchen for me.
36:50Wow.
36:51You said beautiful.
36:52I never felt like working as a consultant was my calling.
36:55It felt like my work, but not my gift.
36:58So no matter what, my next job is not going back into finance.
37:01It has to be food.
37:03This is when you shine.
37:05Shine on, baby.
37:09I got a plate.
37:10I got a plate.
37:10Come, come, come, come.
37:13Five, four, three, two, one.
37:24There's so much on the line.
37:26Winning would change my life.
37:27It would change my family's life.
37:28And it would give me the confidence I need to pursue cooking at a deeper level.
37:33Let's go, young man.
37:34Hello.
37:35Thank you, chefs.
37:38My name's Peter, and I prepare for you guys a suya spiced duck breast paired with a parsnip
37:43and onion puree, tomato chutney, and a tamarind jus.
37:46So this is representing Nigerian culture, specifically northern Nigeria, where a lot of suya comes from.
37:51What do you do for work?
37:52I was a banker, so I've been a baker this whole time, but I got laid off earlier this year.
37:56And I used that time to pursue my passions and my dreams in culinary.
37:59It's such a shame you got let go, but you still look like a banker.
38:02Thank you, chef.
38:03Honestly, it's...
38:04I try to keep it clean.
38:05I try to keep it professional.
38:06Yeah, but the beltless slacks scream stocks and bonds, not Nigerian traditional food.
38:11Yeah, it is pee, though.
38:12It is pee.
38:13You know, it's clean.
38:14It's tea.
38:15Shall we?
38:16Let's do it.
38:18Duck, huh?
38:19Wow.
38:20We asked you to give us restaurant quality, and I feel like you took that to heart here.
38:25It may be beautiful, but if I don't taste the flavors of Nigeria in the plate, then it's just a
38:33plate.
38:34Absolutely.
38:34Yeah.
38:35Let's do it.
38:36Did you use any Nigerian spices on that, Doug?
38:39Yes, chef.
38:39I bloomed the suya spice in the duck side and basted the duck meat with it.
38:43What's the chutney here again?
38:45So the chutney is a tomato, fennel, and bell pepper, kind of a play on traditional Nigerian holy trinity.
38:53This is an unusual dish.
38:56I taste very brown, dark spices, very pungent in contrast to the delicateness of the duck.
39:04It's acidic, yet base at the same time.
39:08It's a bunch of contrast, but contrast is what you want.
39:12You want to challenge your palate.
39:14So for me, it's a yes.
39:19That's one yes.
39:20Tiff?
39:22I appreciate the modernness of it, and I cannot deny the cooking of the duck.
39:29I just wish I had a little more suya.
39:33Suya is so pronounced.
39:35It's the ground nuts and the chilies and the ginger and the smokiness that you get.
39:40So it's not something I would have necessarily had in Nigeria.
39:45But can I taste Nigeria in the plate?
39:51And yes, I can.
39:52So it's a yes for me.
39:54Oh.
39:54Thank you, chef.
39:55That's two.
39:57The ducks cook beautifully.
39:58Let's get that right.
39:59But if anything, I wanted to see something a little bit more pared back, a little bit more grandma involved.
40:06But it looks like something out of a mission-style restaurant.
40:09Maybe too many investment banker dinners at restaurants.
40:12Yeah.
40:12Or maybe he's really trying to take the biggest risk of all.
40:18Come over here.
40:20May I?
40:21Yes, chef.
40:25You broke a shirt.
40:26Let me just, just, just, just literally get rid of that.
40:33And then let's get you looking like a chef.
40:37There you go.
40:37Congratulations, buddy.
40:38Congratulations.
40:41Thank you so much.
40:42I appreciate you guys.
40:44I am nervous.
40:45It's all right.
40:46It's okay to be nervous.
40:46This is what we're here for.
40:47Yeah.
40:57It's unbelievable.
40:58When I started cooking, I could have never dreamed of an opportunity like this.
41:02So much hard work, so many hours put into my craft.
41:05And just to see it all come into fruition means more than I could put into words.
41:09I almost don't even know what banking is anymore.
41:12This is all I am focused on for here, out, and forevermore.
41:15What a day.
41:17Wow.
41:17We've just given out an incredible five aprons today.
41:20Yeah.
41:21I love that we saw so many different types of African cuisine, you know?
41:24I think we've just scratched beneath the surface for the first time, but some very strong cooks.
41:29So diverse.
41:30I can't wait to see what's to come.
41:31We'll find out.
41:32One territory left.
41:34Next time.
41:34The Americas, come on!
41:36It's the final night of auditions.
41:38Representing Alaska.
41:40I'm representing the Cajun culture, baby.
41:42But with only five aprons up for grabs.
41:44Getting out an apron would mean the world to me.
41:47It looks like a modern restaurant dish.
41:50Wow.
41:51It's going to be a battle.
41:52Let's go!
41:53Vamanos!
41:53They are scrappy, resilient cooks.
41:56I want to show people that I'm more than just a wrestler.
42:00You need three S's.
42:01Jeff, what do you say?
42:02I'm really struggling here.
42:06One potato, two potato.