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MasterChef (US) - Season 16 - Episode 01: Auditions Day 1 (Europe)
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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!
02:27Ooh!
02:29Ooh!
02:44Ooh!
02:45Ooh!
02:46Ooh!
02:46Ooh!
02:47Ooh!
02:48Ooh!
02:49That is so amazing!
02:51We are in the frickin' Master Chef kitchen right now!
02:54Ooh!
02:59Oh my God, that clock's going to be my worst enemy.
03:01Oh my gosh.
03:02What's up, man?
03:03Rico, bro.
03:04I'm Jeff.
03:05Hey, 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, bro?
03:12You got to be, like, Italian or European?
03:14Boom.
03:14What's your background?
03:15I'm 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.
03:51Hey.
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.
03:58All right.
04:00All right.
04:01All right.
04:01All right.
04:02All right.
04:03All right.
04:04All right.
04:04All right.
04:06All right.
04:09All right.
04:10All right.
04:11All right.
04:21All right.
04:22All right.
04:26All right.
04:27All right.com
04:33forward. Oh,
04:34my goodness. Welcome,
04:37everyone, to the amazing MasterChef Kitchen. Yeah.
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
05:20in the great American cultural melting pot.
05:23So we want you to put your heritage on the MasterChef map.
05:29There you go.
05:32And prove that you can take home
05:35the title.
05:37A quarter of a million dollars!
05:43And that MasterChef trophy.
05:51Now, just like in the World Cup,
05:53this MasterChef Global Gauntlet
05:55is going to be a team sport.
05:58This season, we'll have four territories represented.
06:03We have the Americas.
06:04That's right!
06:09Africa!
06:14Africa!
06:15Africa!
06:18Europe!
06:21And finally, Asia Pacific.
06:30And just like the World Cup, the only way to get in
06:34is through the qualifying rounds.
06:37Just five cooks from each territory
06:40will move on to the next phase of this global gauntlet.
06:46The only thing standing between you and the world
06:50is your signature dish.
06:52Make us all delicious dishes
06:55that really show us where you come from,
06:58how that has shaped who you are today,
07:00and see if that global influence can make you
07:04America's next master chef.
07:06Yes.
07:12Right.
07:13It's time to see which one of you will earn one of these.
07:20It's an iconic master chef apron.
07:25That's my size.
07:27That's my size.
07:28And with tonight's qualifier, the territory that will fight
07:33for the aprons first is Europe.
07:40Let's go.
07:42Let's go.
07:43Let's go.
07:45Guys, in Europe, you have 50 countries,
07:47from Albania to the United Kingdom,
07:50home to iconic dishes like Greek spanakopita,
07:54Spanish paella, obviously the greatest steak of all,
07:57la bistecca fiorentina, the Italian T-bone steak, right?
08:01Don't forget beef well isn't, Joe.
08:03Ah.
08:05Right.
08:05Tonight, you'll have just 45 minutes
08:08to cook your signature dishes.
08:11The reader's scream you, and most importantly,
08:13your European heritage.
08:15To get through this global gauntlet,
08:17you'll need to get a yes from all three judges.
08:21And without three yeses, you will be leaving
08:24this 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.
08:33Good luck.
08:38This is going to be exciting.
08:40They are lively.
08:41I can't believe we are here.
08:43This is amazing.
08:45I love it.
08:45I love it.
08:46I love it.
08:46I love it.
08:47I love it.
08:48I love it.
08:49I love it.
08:55What do you think?
08:56I think about starting culinary school.
08:58Everything that we were taught was based off
09:00of European ways.
09:02Yeah.
09:02But let's be honest.
09:03It does come with a lot of pressure,
09:04representing your cultural heritage.
09:06Listen, I want to see not just the drive and the passion,
09:08but 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.
09:16Three, 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,
09:35and 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
09:42in 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.
09:54I love you, babe.
09:55I love you, babe.
09:57Come on, you.
09:58Come on.
09:59It would mean the world to me to get an apron for my grandmother,
10:02for my family.
10:03Being here, it's not just about me.
10:05It's carrying on a legacy.
10:06Because my grandmother, Veronica Chili,
10:09was 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.
10:24And there'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.
10:37Let's go.
10:43Welcome.
10:43Hi.
10:44How are you speaking?
10:44Your first name is?
10:44My name is Dan.
10:45Dan, tell me about the dish.
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.
10:52Present 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.
11:00No, you're not tossing.
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, yes?
11:08Tell him how I'm doing properly.
11:10Come on.
11:10Come on.
11:11Come on.
11:12There you go.
11:13Let's go.
11:14Come on.
11:15Let's go.
11:17Good evening.
11:17I'm so excited to meet you.
11:19How are you?
11:20Wait, hold on a minute.
11:21Hello.
11:21Hi.
11:22You actually know her.
11:23Do I?
11:24You should.
11:25I remember your apple pie.
11:27Yes, my apple pie.
11:28Oh, my goodness me.
11:29Veronica.
11:30Michael, come here, girl.
11:31Gee.
11:32Good to see you.
11:33This is your incredible granddaughter.
11:36She's a shooting star.
11:38I love that.
11:38Well, tell about you.
11:40What's the dish, and where is it from?
11:42I'm making you Sicilian cannolis.
11:44I love that.
11:45These 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, I've 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.
12:155, 4, 3, 2, 1.
12:165, 4, 3, 2, 1.
12:18You did it.
12:19You did it.
12:20You did it.
12:21You did it.
12:21You did it 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
12:34made you cheese blintzes with 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 like this.
12:49Shall we eat?
12:49Eat, let's do it.
12:50You must eat now.
12:54Visually, it looks nice, but it's incredibly simple.
12:58Let's hope they taste amazing.
13:07OK, 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 just
13:19to make it a little bit more interesting.
13:21Yeah, I love the presentation of the roll here.
13:23I mean, everything looks perfect.
13:25But the cheese itself feels very chalky.
13:29Daniel, it's a no for me.
13:31I, uh, I liked it.
13:40It's OK.
13:41I love you.
13:42I love you.
13:44Hello.
13:45Welcome, welcome, welcome.
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, and 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.
14:02So it's pretty small scale right now.
14:05It's out of my mom's kitchen.
14:06And I actually went to Sicily to 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.
14:15She'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 a look?
14:21Shall we?
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, I would say.
14:32And I was trying to kind of elevate that.
14:34However, looking back, I kind of wish I would have just kept it classic.
14:38I'll be honest, I'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.
15:33When I bit into the pistachio cannoli, it broke on me, but in the best kind of way.
15:41Like, I was so happy that it was crisp.
15:43The flavors are there.
15:45It's not too sweet.
15:46Um, for me, it's a yes.
15:51Oh, my God.
15:51You guys have to stop doing that.
15:52I'm like, what if we come?
15:54Well, that's two yeses, young lady.
15:56Joe, 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.
16:08Um, for me, it's a yes.
16:15Thank 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!
16:31Oh, my God!
16:33I got a white apron.
16:35I got a white apron.
16:36I have no words.
16:37I'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.
16:44A hundred percent.
16:45How many 20-year-old chefs do you know
16:47that's gone to the birthplace of something?
16:49Happily surprised.
16:50What a promising start.
16:51I can't wait to see who's next.
16:58Oh, God.
16:59You got this.
17:00Oh, hey.
17:00Oh, yeah.
17:01Oh, you're right for it.
17:01Oh, yeah.
17:02Let's go.
17:03Let's go, Nico.
17:04Let's go, Nico.
17:07Oh, my God.
17:10It looks so confident.
17:11But inside, I'm freaking out.
17:14I just make it very well.
17:17How's that seafood doing?
17:18It's doing fine.
17:20This dish is definitely going to earn me an apron today.
17:22I think they're going to love it.
17:23They're going to feel like they're sitting right in front of the beach,
17:26you know, in Spain,
17:27and tasting seafood paella.
17:33Yeah, punchy.
17:33Yeah, punchy.
17:34When people think of Scottish food,
17:36they sometimes just think that it's fried food,
17:39and I want to disprove that.
17:41They have beautiful seafood.
17:46Oh, yeah.
17:46Oh, yeah.
17:47Oh, yeah.
17:47Oh, yeah.
17:48Smoke in the kitchen.
17:49Let's go.
17:50My name's Nico.
17:51I'm making red wine risotto.
17:52This dish will earn me an apron
17:53because this is, like, me on a plate.
17:55Northern Italian.
17:56Like, I'm very proud of Northern Italy.
17:57And this is a classic risotto,
17:58so Joe shouldn't be complaining too much.
18:08Hello.
18:09Hi.
18:10Hi.
18:10What's your name?
18:11Agatha.
18:12Yeah.
18:12So what are you making?
18:13I am making arroz meloso with seafood
18:16and snapper on top.
18:17So this would be a Spanish dish,
18:19I would have messed up.
18:20Yes, kind of similar to the paella,
18:22but with more broth.
18:23Okay.
18:24I know that.
18:24Where did you come to America?
18:25I came because of this guy.
18:27No, of course he was.
18:28My first name is an au pair,
18:29and then I met him.
18:31And I stayed.
18:32Why MasterChef?
18:33Why now?
18:33Like, 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.
18:39I would taste the salinity in arroz
18:41and see if you like it that way.
18:43It's good.
18:44I think it's good.
18:45You think it's good?
18:45Yeah.
18:45Even though we decide who gets the aprons
18:47is all that matters is what you think.
18:48Good luck.
18:50Thank you so much.
18:51Thank y'all.
18:53It's salinity.
18:53That made a taste of it, I guess.
18:56Hey.
18:57Calvin.
18:57What's your name?
18:58Nico.
18:59Who are these dudes?
19:00These are my fans.
19:01Oh, there you go.
19:03I see.
19:04Nico, what are you cooking?
19:05I'm making a red wine risotto
19:06with caramelized pears and gorgonzola.
19:08Oh, very ambitious.
19:10Is this a dish that you often have?
19:12Yeah, so I'm from the north of Italy.
19:14You're going to speak Italian to me now, too?
19:15Sorry.
19:16You speak Italian?
19:16Yeah, yeah, I'm fluent in Italian.
19:18What else do you speak?
19:18I speak Spanish and Romanian,
19:20and obviously a little bit of English.
19:21Oh, you can teach Joe.
19:22Joe, how many of you speak?
19:24Many.
19:24We're here to talk about Nico.
19:25Italian, Italian, speaking a lot of languages.
19:28So this is...
19:29Young, handsome.
19:31Are you feeling some kind of way right now, Joe?
19:33I feel nothing.
19:34He's got hair.
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.
19:44There's the risk of popping the kernels.
19:46Yeah.
19:46Yeah.
19:47It's a tricky dish.
19:48Nico, be careful.
19:49I would get some of that liquid out.
19:50It's too much.
19:51Sounds good.
19:52You have nine minutes left.
19:54You think you're going to make it?
19:55Positive.
19:56Not if you don't make a change.
19:58Good luck, Nico.
19:58Tastes, tastes, tastes.
20:04You're good.
20:05You're 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.
20:16That is frustrating.
20:18Whew.
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.
20:39I've made a million times that it's always perfect.
20:41It's okay.
20:42We got it.
20:42We got it.
20:43Yeah, it's better.
20:44That's way better.
20:45Let's go.
20:45Trust me, bro.
20:46Trust me, bro.
20:47Trust me, bro.
20:48I have to start plating.
20:50Let's go.
20:51Very nice.
20:53Perfect.
20:54Yes!
20:55That plate looks good.
20:58Let's go, Nico.
20:58Let's go, let's go home stretch.
20:59This is the last one.
21:00Four, three, two, one.
21:05Let's go.
21:10How are you?
21:16Welcome, young man.
21:17Come on up.
21:20My name's Nico.
21:21I'm 21, and I'm from Milburn, New Jersey.
21:23And the dish, Nico?
21:24The red wine risotto with caramelized pears, sage, and gorgonzola.
21:27Wow.
21:28This dish, it comes from waking up in the mountains of northern Italy and watching my granddad eat gorgonzola from
21:35the knife.
21:36Sadly, he passed, and we had to sell the house that he grew up in.
21:40And winning MasterChef would allow me to buy back that house.
21:43Wow.
21:43And make it into the restaurant that I want it to be.
21:47I love that.
21:48Shall 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, but, 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, but you just really were able to execute a thing
22:33that's very, very difficult.
22:35But the sage is bad news.
22:37Come here, come here.
22:39Give me your hand.
22:40Give me your hand.
22:40We're going to fix this.
22:41Give me your hand.
22:41We're going to fix this dish.
22:42Hold your hand.
22:45All right?
22:45All right.
22:47You hide that, put it in your pockets, pretend like it never happened, use something with it.
22:51Now we have a perfect result.
22:52I'll come back.
22:55You've got one big C.
22:58Complimenti.
22:58Bravissimo.
22:59Grazie mille.
23:00Guarda che piangio.
23:01Piangi, 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.
23:13The sweetness and the saltiness works really, really well.
23:17Um, for me, yes.
23:20Ooh, that's two.
23:22So now you just need Gordon.
23:24Yes or no?
23:26Um, flavor-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 in terms of what you're up against.
23:40So, um...
24:01I just got an apron, baby!
24:03Hey, let's go!
24:06If 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.
24:12And we did it!
24:13Whoa, whoa, whoa, whoa, whoa, whoa!
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.
24:32Hello, hello, welcome.
24:34Fantastic.
24:35My name's Jocelyn.
24:36I'm here representing Scotland.
24:38My mom is from Scotland.
24:40And 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 and have relations.
24:53There's a hero.
24:54You're not clear?
24:55It's not clear to me.
24:56It'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.
25:07Would you be inspired to write some prose about my Scottish friend here?
25:12Oh, okay.
25:14I step forward and set my dish down, heart pounding.
25:19In walks Chef Gordon Ramsay.
25:22Shirt tight across his formidable chest.
25:26Golden locks falling recklessly over piercing blue eyes.
25:32Ooh.
25:33He tastes...
25:34Oh.
25:35And?
25:36We can stop that.
25:37Wait, no.
25:38I'm wondering.
25:38That's two visuals.
25:39She's dying!
25:40No, no, no.
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.
25:55Visually, 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 and then
26:03obviously that creaminess of the velouté underneath.
26:06Right, let's see the cook on the salmon, shall we?
26:11Oh, please.
26:17That's what you wanted?
26:19Yes.
26:38That'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.
27:00It really does.
27:01It's just such a shame because we enjoy salmon that is pink.
27:05And sadly, as you know, yours is cold and somewhat raw in the middle.
27:09Yeah.
27:09Sadly, from here to now.
27:11Okay.
27:12It's a great idea.
27:13Okay, and continued success with that writing.
27:16Yeah, absolutely.
27:17Please don't write about Gordon anymore.
27:19Okay, thank you.
27:26Too bad you couldn't come to this, right?
27:27No.
27:28What a shame.
27:29Somewhat unromantic.
27:34Yeah, four minutes.
27:36I am so proud to be representing Spain.
27:39This opportunity for me means everything.
27:43Because I was born in Valencia, Spain.
27:46My grandpa had a restaurant.
27:48Watching different generations of my family members working there.
27:52That 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 that my passion for food is worth pursuing.
28:25Come on in.
28:26Hi.
28:27Give us your first name and tell us about the dish, please.
28:30I'm Agatha, born and raised in Spain.
28:33And today I made arroz meloso with seafood and snapper.
28:38Shall we?
28:42I love the fragrance from this dish.
28:43I can smell the saffron from here.
28:45It's sort of blossomed and blooming beautifully 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 good beautifully.
28:57And what was the seasoning on the snapper?
28:59Just salt.
29:00Mm-hmm.
29:01The rice has a lot of seasoning and flavor, so 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.
29:21The rice is cooked beautifully, just over del dente, which is nice.
29:26Snapper, listening as an amateur cook, you are Spanish through and through.
29:32A resounding yes from me.
29:34The fact that I taste all the seafood in the rice, I mean, it is flavorful.
29:39And together, it is a really nice combination.
29:42I think it's going to be a yes.
29:48This dish is very, very subtle and very, very elegant.
29:56And its seasoning, it's not easy to make a rice cooked in a stock with the fish in there
30:02and have everything be so, so refined.
30:05Appreciate that.
30:06It's a yes from me.
30:07Thank you so much.
30:09Congratulations.
30:09Three yeses.
30:11Put that on.
30:13Really well done indeed.
30:14Yeah, this means a lot.
30:25My kids are my everything, and I'm missing them so much.
30:29But this is a life-changing opportunity, and, you know, I have so much more to show.
30:35Delicious.
30:36She knows what she's doing.
30:37Pretty good indeed.
30:38Viva La España.
30:39Three aprons down.
30:40Two left.
30:41Two to go.
30:41Two to go.
30:42Three to go.
30:54Oh, my God.
30:55So amazing to represent Europe and Greece.
30:58I am representing Poland!
31:01Let's go, Poland!
31:02Woo!
31:04Come on, babe, you got this.
31:07Bapchi would be proud, man.
31:08Bapchi would be so proud.
31:09My beloved grandmother, who 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 and happy to be repping Poland.
31:22My grandmother, my Bapchi,
31:24would be extremely proud of me
31:25because she knows that this Polish girl
31:28can cook some mean, delicious Polish food.
31:31Whoo! Doing great, babe.
31:33Let's do it!
31:34Go, Ted.
31:35I'm making some pita here.
31:37My cooking journey goes back to growing 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 the Greek dishes
31:47that I grew up on.
31:49Keeping an eye on our time, it's kind of like at home.
31:51Got one kid coming, one kid going.
31:53Got a land dinner right in the middle.
31:55Man, it smells good.
31:58Right, good evening.
32:00What's your name?
32:00Hello, Basha.
32:02Basha, hey, see, hey, how are you, Mike?
32:05Are we good?
32:06I'm doing good, how are you?
32:07The wife of Michael from season 11.
32:11Go get that apron.
32:12My signature dish is a vegan crab cake.
32:15Are you a vegan?
32:16Yes, I am.
32:17Can you cook non-vegan?
32:18I was non-vegan for 45 years.
32:21You got it!
32:23I did it!
32:24I did it!
32:24I did it!
32:25I did it!
32:25I did 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 kowomki, which is stuffed cabbage.
32:37Wow.
32:38It's delicious.
32:39I can't stop eating them.
32:40We need to cover it to halfway.
32:41Don't make them too big.
32:42Thank you very much.
32:43Wow.
32:43Hurry up.
32:44Get them, man.
32:45You got this.
32:47That's showbiz, baby.
32:49Right.
32:51Hello, hello.
32:52What's your first name?
32:53My name is Jeff, and I'm from Boston.
32:55Today, I'm cooking a kotelet with an herb spetzla.
32:58Pork, you know, is very unforgiving.
33:00Yes.
33:01How are you going to prevent this from going dry?
33:02You know, I cook it very gently, just enough so that it's crispy and it's still nice and tender
33:05on the inside.
33:06I love it.
33:06I usually nail it.
33:07Well, fingers crossed.
33:08Make this dish sting.
33:09Yes.
33:10I absolutely will, Gordon.
33:10Okay, the very best of luck, guys.
33:12Come on.
33:13Let's go.
33:14Thank you, everybody.
33:14Let's go, let's go.
33:16Nailed fry.
33:17You're doing a good job.
33:18Good evening.
33:19Welcome to Mars, Chef.
33:19How are you?
33:20I 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 with a whipped feta.
33:27So we're going to put them on skewers, and 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.
33:34It's a ten.
33:34It's fantastic.
33:35I love it.
33:35And why this year?
33:36Season 16.
33:37Why this year?
33:37Oh, the global gauntlet.
33:39I want to show how Greeks take care of America.
33:41I 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, we end a Greek party, it's a big old oppa.
33:54Come on.
33:55Come on.
33:56Let's break some plates right now.
33:57You ready?
33:58No, no, wait.
33:58Wait for me.
33:59Let's get some energy room.
34:00Are we really breaking a plate?
34:03Oppa!
34:05Nice.
34:05Let's go.
34:06Oppa!
34:07Watch the cook on those shrimp.
34:09Take them off 30 seconds early.
34:11And baste them as well.
34:13Let's go, Ted.
34:13Let's go.
34:17I'm taking a risk today by making shrimp.
34:19Shrimp can overcook super fast.
34:22We're going to leave it on just a little bit longer.
34:23But this plate is more than just some shrimp, some tomatoes.
34:28That looks awesome.
34:29This plate brings together so many generations from me, my mom, everybody before us.
34:34Five, four, three, two, one.
34:42Thanks.
34:43Whew.
34:44It's a little nerve-wracking.
34:46Okay.
34:46Here we go.
34:47Good luck.
34:47But I feel so confident because I am bringing the judges to Greece with my one simple dish.
34:56Come on in.
35:00I'm Ted from Chicago, Illinois.
35:02I'm representing Greece, and I've made a shrimp soufflaki with a whipped feta and a homemade fresh pita.
35:09Let's go.
35:10Okay.
35:11Oh, 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.
35:19It makes me want to dig in for sure.
35:21Shall we?
35:26You made the pita yourself?
35:28I made the pita myself.
35:30Uh, right.
35:31Tiffany, thoughts?
35:31I think bread is for sopping, and I want it to sop up every bit of that sauce.
35:39That's 100% yes for me.
35:40Thank you, Chef Tiffany.
35:42Joe?
35:43I have to say, it's speaking my language.
35:46I like the elegance of it, and I like the balance of it.
35:51This is a yes for me.
35:53Now, your destiny and your apron lies in the hand of Chef Gordon Ramsay.
35:59Shrimp are cooked beautifully, and I'm glad you went the extra step and made that bit
36:04of bread, because it's delicious.
36:06But listen, it's simple, right?
36:10Too simple for you?
36:24Listen, it's simple, right?
36:28Too simple for you?
36:29Do 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.
36:41I'm...
36:43I'm a yes.
36:44Oh.
36:44Congratulations.
36:46Your yeses.
36:47Oh, thank you so much.
36:50Congrats.
36:50Oh, thank you so much.
36:52Thank you so much.
37:01Are you kidding?
37:03Oh, my God.
37:05This fits good.
37:06I like the, uh, it's like a tailored suit.
37:08I can't believe it.
37:09I know.
37:10I'm going to bring the big, fat Greek kitchen to MasterChef.
37:15Oppa!
37:16We have only one apron left.
37:22All 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 going to get my plate down.
37:32There you go.
37:33There you go.
37:34Where's my...
37:35Ooh, it was an awesome.
37:36Ooh.
37:37Ah.
37:41You got this.
37:42I believe in you.
37:43Come on, truffle.
37:45This hand's just in my piggy.
37:47You're doing fine.
37:48Five, four, three, two, one.
37:52Woo!
38:05I will get that apron.
38:08My name, Basha, is going to be written right over here.
38:10Europe!
38:12Right, welcome.
38:13Hallelujah, finally.
38:15My name is Basha, and the culture that I represent is pollen.
38:20Love that.
38:21I made Polish truffle guamkis with veal oil.
38:25My name is Jeff, and today I've made for you a kotelet and herb spetzla.
38:30Wonderful.
38:31Hope you enjoy it.
38:32Jeff, it looks hearty.
38:34Love the spetzla, the browning that you had on there.
38:36It's very tricky when you're cooking pork, especially with those breadcrumbs.
38:40Pork can overcook.
38:42I think that the plate has a lot of complexity.
38:46What's this kind of black shavings on the top?
38:49Grated truffles.
38:50I wanted to bring out the umani taste to it.
38:54It's kind of like putting lipstick on a pig.
38:57Shall we?
38:58Let's try it.
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, and 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 are both bitter and contrasting and nice.
39:35But the dish, it's just a big drive.
39:38Okay.
39:39I was taken back with like how rich of a flavor you could get in the time that you had.
39:46The filling is delicious.
39:48You got it right with the balance of the rice and the starch.
39:50But I'm going to be honest, there's some elementary mistakes here.
39:54Yes.
39:55It doesn't need $150 truffle.
39:58This 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.
40:30It's okay.
40:31A little bummer.
40:32It's okay.
40:52I'm going to make Europe so proud.
40:57She's going to rub it in my face so hard that 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, it's actually better than a husband's dish first time around.
41:08It was vegan crab cakes.
41:10That's right.
41:10Yeah.
41:13What a great first night.
41:15Can't wait to see what the other territories have in store.
41:17It's going to be an amazing season.
41:19Next time on MasterChef Global Gauntlet, it'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.
41:37My three daughters are watching.
41:39Tell them I say hi.
41:40Give me 10 presser.
41:42One, two, three, let's go.
41:45The question is, does 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.
41:53This tastes of history, culture, family.
41:56I have to say yes, because that's done well.
41:59One of the most expensive cuts is overcooked.
42:02It's a no from me.
42:06One potato, two potato.
42:10One potato.
42:11One potato.
42:11One potato.
42:11One potato.
42:11One potato.
42:11One potato.
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