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MasterChef (US) - Season 16 - Episode 04: Auditions Day 4 (The Americas)
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00:01Previously on MasterChef.
00:02Welcome, everyone, to MasterChef Global Gauntlet.
00:06So far, 15 cooks from Europe.
00:09Complimenti. Bravissimo.
00:10Grazie mille.
00:10A resounding yes.
00:11Thank you so much.
00:13Asia-Pacific, it's bloody good.
00:15It's a yes.
00:17Oh, my God.
00:17And Africa.
00:18It's good.
00:19Oh, thank you, Chef.
00:21This is an apron right away.
00:22Have earned their MasterChef aprons.
00:25I just got an info.
00:27I'm proud of you.
00:28Do you think we've already tasted the food of America's next MasterChef?
00:36We'll find out.
00:37One territory left.
00:38Tonight, the Americas. Come on!
00:41It's the final night of auditions.
00:43Representing Alaska.
00:44I'm representing the Cajun culture, baby.
00:47But with only five aprons up for grabs.
00:49Getting an apron would mean the world to me.
00:52It looks like a modern restaurant dish.
00:54Wow, thank you.
00:55It's going to be a battle.
00:57Let's go!
00:58Hold on!
00:58They are scrappy, Brazilian cooks.
01:01I want to show people that I'm more than just a wrestler.
01:04You need three S's.
01:06Tiff, what do you say?
01:06I'm really struggling here.
01:13Dude, how awesome is this, man?
01:16This is so exciting.
01:17I know.
01:17It's such an incredible energy to this place right now.
01:20I've been seeing this on TV for years, and to actually be here is incredible.
01:24Kobe!
01:24Andrea!
01:25How are you doing, Andrea?
01:26Where are you from?
01:26I'm from Alaska.
01:28I'm here in Texas.
01:28Get out of here.
01:29Yeah, I'm from Louisiana.
01:30Oh, my God!
01:32Love you.
01:33I'm going to show MasterChef what Brazil has to offer.
01:37I want to get that apron today.
01:40No question asked.
01:47Here we go.
01:53All right, yes.
01:55Wow!
01:56Yeah!
01:58Hello, everybody.
02:00Welcome back to MasterChef Global Gauntlet.
02:02Come on!
02:05So far across these qualifiers, we have seen home cooks representing three territories.
02:11Asia-Pacific, Europe, and Africa.
02:14And seeing everybody's passion for their culture come to light on that plate is truly remarkable,
02:20let me tell you.
02:20So far, we've given out 15 aprons already.
02:29Now, the territory that we'll be cooking tonight, it's got a little bit of everything.
02:34Tradition.
02:35Innovation.
02:35But more than anything, it's got scrappy, talented, resilient cooks who aren't afraid
02:42to challenge their culinary status quo.
02:45Tonight's territory is...
02:47The Americas!
02:49Come on!
02:54Yeah!
02:55Yeah!
02:56Let's go!
03:00You guys are the melting pot, and the stove, and the oven.
03:06The mixing and mingling of the cultures and flavor is what the Americas is all about.
03:12As always, you'll need three yeses tonight to earn yourself one of those coveted white aprons.
03:20It must be unanimous.
03:22So give us your absolute best.
03:24Got it?
03:25Yeah!
03:25Good!
03:26We'll see you when it's time to taste.
03:28The very best of luck to you all.
03:29Let's go!
03:30Good luck!
03:32Good luck!
03:33Good luck!
03:34Yes!
03:35Let's go!
03:38Let's go!
03:40Woo!
03:44So, guys, the Americas is so much more than the United States.
03:46I mean, you have all of South America, Argentina, Brazil.
03:50Then you have Central America, Mexico.
03:52I think there's an advantage tonight, though.
03:54They've gotten to sort of almost hijack from other territories across the world.
03:58You have this beautiful mix that becomes its own thing.
04:02I want to see, like, Mexican chilies jerk from Jamaica.
04:06Yeah, the Caribbean.
04:07Think about all the seafood you have.
04:09I can't wait to see what's to come.
04:10I think we're in for a treat.
04:11Three, two, one.
04:18Let's go!
04:20Let's go, baby!
04:22Let's go!
04:23Let's go, let's go, let's go.
04:27Hey, this is Yvonne Tarulli!
04:31And that means let the good times roll, baby.
04:34I'm Colby.
04:36I'm from Lafayette, Louisiana,
04:38and I'm representing the Cajun culture, baby.
04:41Come on.
04:42You got it, you got it.
04:44My name's Camilo.
04:45I'm from Bastrop, Texas.
04:46My parents come from a Mexican descent,
04:49and I'm representing San Antonio Tex-Mex cuisine.
04:53You got it.
04:54Keep it going.
04:55My name is Takaya.
04:57I'm from Jamaica, New York,
04:58and I'm representing Jamaica.
05:02Time is going, time is going, Takaya.
05:05Let's go.
05:07Smells good.
05:10How are you?
05:11How are you, Captain?
05:12Good to meet you.
05:13Colby.
05:14Colby, good to see you.
05:15Yes, sir.
05:15A lot going on here.
05:15Tell me about the dish.
05:16What are you doing?
05:17Today I make an alligator sauce pecan.
05:19I love that.
05:20How are you going to elevate this alligator?
05:21Where are we going with this?
05:22So alligator is a bland meat.
05:25It's not flavorful like a steak.
05:27So in the sauce, I'm going to incorporate some Cajun sausage
05:30and also some shrimp to kind of add that flavor
05:32and get some depth of that thing.
05:34And what's the day job outside of cooking?
05:36I've been a firefighter for 28 years.
05:37That is amazing.
05:40You guys take that cooking seriously, man.
05:42It's a big deal.
05:43Now, listen.
05:44Elevate this dish.
05:45You got it.
05:46Yes, sir.
05:46And the very best of luck.
05:47Excellent.
05:51Good evening.
05:52Good evening.
05:53How are you, sir?
05:54I'm doing great.
05:54How about yourself?
05:55First name?
05:56Camilo.
05:57Camilo.
05:57Camilo, yes, sir.
05:58And this lovely lady is?
05:59Mia.
05:59Mia, nice to see you.
06:00This is obviously one of your daughters, right?
06:03Yes.
06:03It is.
06:04Tell me about the dish.
06:05Well, I'm doing a grilled anchovy rubbed quail
06:07with a roasted corn salsa.
06:09Amazing.
06:09And then in terms of your family, originated from where?
06:13Mexico.
06:13He's from.
06:14And that's my heritage.
06:14That's where we are.
06:15So that's just kind of what I'm trying to represent on the plate.
06:17I love that.
06:17Why now?
06:18One of the most competitive seasons I've ever had.
06:20This person right here.
06:21Right.
06:21She dared me.
06:22Stop it.
06:23It says all down to you, young lady.
06:25I love that.
06:26Well done.
06:27And here we are.
06:28As a parent.
06:28Yes.
06:29It would mean the world to show them.
06:31Yes.
06:31That if you go after something and accomplish it, it's great.
06:34I want to prove to them that I can do it.
06:35I love that.
06:36Listen, I'll be honest.
06:37Quail, one of the trickiest birds to get right.
06:39Yes.
06:39Unforgiving.
06:40Very lean.
06:41Overcooked in seconds.
06:42So you are correct.
06:43Do that quail justice.
06:44Yes.
06:44He's got it.
06:44Do yourself justice.
06:46Let's go.
06:46Let's go.
06:49Let's go, baby.
06:52Let's go.
06:54Good job.
06:55Good job.
06:55Keep it up.
06:56Keep it up.
06:56Keep it up.
06:57Good evening.
06:58Hi.
06:58Good day, chef.
06:59What's your name?
06:59Yes.
07:00My name is Takaya.
07:01Takaya's a lovely name.
07:02This is mom?
07:02Yes, this is my mom and my dad.
07:04Paula.
07:05Nice to meet you.
07:06Captain, how are you?
07:07Takaya, this smells delicious, by the way.
07:09Give us an insight to the dish.
07:11So I'm making a pineapple glazed jerk chicken,
07:13and I'm doing a sweet potato puree.
07:15Outside of cooking, the day job, what is it?
07:17What do you do?
07:17I am currently in grad school, getting my masters in marketing.
07:21That is amazing.
07:22Definitely.
07:23Food is in my blood, and I'm here to win,
07:26and I'm here to find my culinary voice.
07:29I love that.
07:30Well, listen, the very best of luck.
07:32Get those chicken cooked perfectly.
07:35Good luck.
07:36Good luck.
07:41There we go.
07:49Looking good, looking good.
07:51Nice.
07:51Start the plate in.
07:53Yeah!
07:55He's a takaya!
07:57All right.
07:59Let's go.
08:00Let's go.
08:00Let's go.
08:01There you go.
08:0310, 5, 4, 3, 2, 1.
08:09Good.
08:10They're good.
08:10They're good.
08:11They're good.
08:11They're good.
08:12Oh, my God.
08:15Oh, my God.
08:16I forgot my sauce.
08:18I forgot to put the pineapple sauce on my chicken,
08:21and I am so worried that it's gonna cost me my apron.
08:25I just can't go home from missing my pineapple glaze.
08:28I just can't.
08:46I just want to put my apron so bad.
08:55I put my degree on the line, and I just really hope this doesn't send me home.
09:00My name is Takaya, and I'm from Jamaica, New York.
09:02I prepared for you a pineapple glazed jerk chicken
09:05with a sweet potato puree, and I'm representing Jamaica.
09:09Where did you get your love of cooking? From who?
09:12So my love of cooking came from my grandmother,
09:14and she passed away.
09:16Being around my grandmother, she, like, really...
09:22I'm sorry.
09:23Take your time.
09:25I'm so sorry.
09:27I just...
09:29My grandmother taught me how to make
09:31sweet potato pudding, cassava.
09:33She made a lot of ackee and saltfish on Sundays.
09:37She lived in Jamaica.
09:38She was actually a pastry chef at the Moon Palace Hotel
09:41before she came here, so...
09:46I just got it from her.
09:49She sounds amazing, right?
09:51Yeah.
09:52Shall we?
09:53Let's try it.
09:54Let's look at the visuals first.
09:57What are you thinking, Gordon?
09:59It visually looks nice.
09:59I'm so glad you kept it on the bone.
10:01I love the thigh, the drum.
10:02It's got a great color of seer,
10:04and that puree looks finessed.
10:06It looks good.
10:09It's so fragrant right now,
10:11and I think when you're thinking of jerk,
10:13you should smell the aroma,
10:15and it's beautiful.
10:17Shall we?
10:24What heat did you use?
10:25What was it, scotch bonnet?
10:26Scotch bonnet pepper.
10:31Let's start with the chicken first.
10:33Chicken's cooked beautifully.
10:35It's glistening.
10:36It's moist.
10:37That heat, the fragrance from that jerk seasoning,
10:39it's beautifully done,
10:40but I'm looking for a bit of a respite,
10:43something sweet.
10:44Yeah.
10:44Whether it's a glaze or whatever,
10:45but I've got to counteract the heat.
10:48It's very hot.
10:49I know you said there is a pineapple glaze,
10:52but I don't actually taste it.
10:53I didn't get the chance to glaze it on the chicken.
10:57Damn.
11:00When I taste the jerk on the chicken,
11:03I like the flavor of, like,
11:05a little bit of sweet and some heat,
11:06but I feel like that wouldn't have been
11:09as crispy for the skin.
11:11And so, in a way,
11:12I'm actually kind of happy you didn't put it
11:14because it is crispy,
11:16and you get a piece of, like,
11:18that juicy chicken,
11:19and with that puree,
11:21it is a very good bite.
11:25Yeah.
11:25And this jerk season is really interesting
11:27because, like,
11:27it almost tastes like every component of it,
11:29like, individually.
11:30And I really, really liked it.
11:32Excellent job with this dish.
11:34For me, it's a yes.
11:36Okay.
11:37That's one yes.
11:39Two more,
11:40and the apron is yours.
11:41The flavors come together,
11:44and I feel Jamaica on the plate,
11:46so it's a yes for me.
11:48Two yeses.
11:49It's up to Gordon.
11:51Takaya, this is a tough one.
11:52It is a fierce season.
11:55Can you stand the heat of the competition?
11:57I can.
11:58And you're prepared to put your master's degree on hold
12:01to come on MasterChef this season?
12:03Yes.
12:03I'm ready.
12:05Listen, young lady,
12:06I know talent and heart when I see it.
12:11It's a yes from me.
12:13Congratulations.
12:14Wow.
12:14Yeah.
12:16Oh, my gosh.
12:16I can't get your apron.
12:18You did it.
12:21This means a lot to me.
12:24You take your grandma and cry out.
12:26Thank you so much.
12:29Oh, my God.
12:40Jamaica won an apron.
12:42Yeah, because guess what?
12:43She has the Jamaican spice in her,
12:46and the American dream.
12:51Puree is incredible.
12:52Yeah.
12:53Right?
12:53Yeah, yeah.
12:53It's like silk.
12:54She'll be a player.
12:55Mark my words.
12:56I think she's got more in the tank.
12:57Yeah.
12:57That's one apron down,
12:59only four more to go.
13:04Fixing the map to start plating.
13:05You got this.
13:07You got it.
13:08You got it.
13:11Oh, that was good.
13:15Pretty, pretty, pretty.
13:16Come on, Colby.
13:18Ten seconds.
13:20It's a good egg.
13:22Get all the quilt.
13:22There you go.
13:25Five, four, three, two, one.
13:30Woo!
13:38There's a lot of pressure on me to get this apron
13:40because I'm not just representing me or my family,
13:43but I'm also here representing Louisiana
13:45and Cajun culture and Cajun food.
13:47And if I don't get this apron,
13:49I can't even go to the backyard bar
13:51to cook anymore.
13:53Welcome.
13:54How are we?
13:54Good to see you, bud.
13:57My name is Colby.
13:59I'm from Lafayette, Louisiana,
14:00and I'm representing the Cajun culture.
14:03Today, I made alligator sauce pecan
14:06with smothered cabbage.
14:08Wow.
14:09You know, Cajuns were exiled from Nova Scotia in 1755,
14:14dropped off in the swamps,
14:15and they had alligators and snakes.
14:17So resilient people that we are,
14:19we made work with what we got,
14:21and I mean, whoever thought alligator
14:22would have been a delicacy,
14:23but it is a delicacy in Louisiana.
14:25I love that.
14:26Shall we?
14:27Absolutely.
14:27Let's have a look.
14:30Joe, what do you think?
14:31It looks like it's going to be full-flavored.
14:33The rice looks really good.
14:34It's actually presented in a very elegant way.
14:37Looks great.
14:37Well, let's dig in, shall we?
14:48Um, I respect you for attempting the alligator.
14:52It's a tough one to get right.
14:54However, alligator is a tad bland.
14:57It just needs more sauce, more gravy
15:00to sort of really allow that alligator to shine.
15:03Um, you stuck to your roots,
15:05which I, I, I respect immensely.
15:08But, um, sadly, uh,
15:10it's not blown us away for an apron.
15:12Um, it's a no.
15:14Hey, thank y'all for letting me cook for y'all.
15:16Appreciate it. Thank you.
15:17My name is Camilo,
15:18and I come from a Mexican background,
15:20so I prepared a grilled anchiote rubbed quail
15:24over a roasted corn salsa
15:25with a little bit of an avocado smash underneath.
15:28All right, let's give it a try.
15:30Yes.
15:31Sucker World Cup is imminent.
15:32Absolutely.
15:32Would you be supporting Mexico or America?
15:35Come on, be honest now.
15:36Be honest.
15:37Yes.
15:37USA first, Mexico second.
15:39Wow.
15:40I bet you go south of the border,
15:41you change your tune on that.
15:42Maybe.
15:43Maybe.
15:43Tiffany, what do you think?
15:44Oh, I love the caramelization
15:46that you have on the quail.
15:47I love the textures on the plate
15:49with the corn.
15:50It looks good.
15:51Thank you, chef.
15:52However, there's a lot riding on this.
15:53That's a tough bird to get right.
15:55Yes, it is.
15:5630 seconds over, it's dry, tasteless.
15:58Under, then there's no chance.
15:59I just hope it's cooked perfectly.
16:02Shall we?
16:02Yes.
16:03Yeah.
16:05Wow.
16:07I'm a little nervous.
16:23Camillo, there's a lot riding on this.
16:24That's a tough bird to get right.
16:26Yes, it is.
16:27I just hope it's cooked perfectly.
16:30Wow.
16:33I'm a little nervous.
16:37Yeah, pink, bright, beautiful.
16:39And what's the heat in the salsa?
16:42Serrano pepper.
16:49Right, let's talk about the hero, the quail.
16:52The quail's cooked beautifully.
16:53Thank you, chef.
16:54That caramelization on the skin,
16:55it's not dry, it's moist,
16:57and that's a bold move, that,
16:58when you spashcock that,
16:59and then debone it as well.
17:00I think the avocado,
17:02I know you say serrano's in there,
17:03but I don't taste any.
17:04And when I think of, like,
17:06Mexican cuisine,
17:07I know there's so much flavor there,
17:10just like the flavor that's in your quail here.
17:13Okay.
17:13Yes, chef.
17:15I like the quail.
17:15I think it's cooked properly.
17:17I love the crust and the glaze.
17:18So the plate's very good.
17:20It's great.
17:20It's a yes.
17:21I love it.
17:21Thank you, Joe.
17:22So that's one yes,
17:24and as you know,
17:24you need two more to get the apron.
17:27Gordon.
17:28I think you've mastered
17:29one of the most difficult proteins.
17:30I commend you for that,
17:31and so I am an absolute resounding yes.
17:34Thank you, chef.
17:36Steph, what do you say?
17:37I mean,
17:38I'm just wondering
17:40if smashed avocados
17:42in a corn salsa
17:44is enough to represent Mexico.
17:48I'm really struggling here.
18:04You made me do this.
18:07Now, look, man!
18:09I love you!
18:14The dare was absolutely worth it.
18:16I'm so excited.
18:18They love it.
18:21And now,
18:21what's the next dare?
18:22You have to win MasterChef now.
18:24Let's go do it!
18:25Let's go, baby!
18:27Woo!
18:29That quail was exceptional.
18:31I mean, it's good.
18:33Yeah.
18:33That's two aprons down,
18:35three to go.
18:43Let's go, baby!
18:44Let's go, Harold!
18:45Let's go, Venezuela!
18:47I'm Harold.
18:47I'm from Austin, Texas,
18:48and I was born and raised
18:49in Calacas, Venezuela.
18:50Woo!
18:51Got this, baby!
18:54I'm Janelle.
18:54I'm from Savannah, Georgia,
18:56and I'm representing
18:57MyHeritage from Jamaica!
18:59MyCook!
19:03Woo!
19:04Thank you, baby.
19:05Thank y'all.
19:06Thank you, my darling.
19:07I grew up in Jamaica,
19:08where I lived for 11 years,
19:10and food is just a big part
19:12of my culture.
19:13I grew up around us
19:14plucking chickens to sell
19:16and to cook,
19:17and that's all I knew.
19:18I came to the United States,
19:20but my cooking is highly
19:21influenced from Jamaica.
19:23This dish is me.
19:24This is boldly testing
19:26the Jamaican tradition,
19:27and I'm here to win!
19:32Come on, babe.
19:33You got this.
19:34Woo!
19:34Today I'm making my own take
19:36on Venezuela's arroz con pollo.
19:37This dish brings back
19:39many memories
19:39and represents the roots
19:40that I'm trying to make
19:41proud today from Venezuela.
19:43I started cooking
19:44after I left my country
19:45nine years ago.
19:47Being away from home,
19:48I was missing the things
19:50that I grew up eating,
19:51so cooking is a way
19:53of remembering that.
19:54Yeah, man!
19:56Let's go!
19:56Let's go!
19:57You got this, baby.
19:59Smelling good, mama.
20:00Thank you, my love.
20:03You got this, baby.
20:06Jamaica on the plate, baby.
20:095, 4, 3, 2, 1!
20:17Let's go, Jodelle.
20:22Welcome, welcome.
20:23What's your name
20:24and what did you prepare for us?
20:26I'm Harold.
20:26I live in Austin, Texas,
20:28originally from Caracas, Venezuela.
20:29I prepared for you
20:30my take on Venezuela's arroz con pollo.
20:32What makes the Venezuelan
20:34version different?
20:35The base of it.
20:36So I'm using the Venezuela sofrito,
20:38so it has onions,
20:39scallions, peppers,
20:40and garlic.
20:42Well, it looks really interesting.
20:43Shall we try it?
20:44Shall we?
20:47It's beautiful.
20:48I love the colors.
20:48I love the way it's popping.
20:50The chicken itself,
20:51there's some crispiness.
20:52It makes me excited
20:54to dig right in.
20:56Shall we?
20:56Yes.
20:56So you use the thigh, right?
21:00How long did you cook these for?
21:01For about 12 minutes.
21:06So you can see
21:07it's a little bit bloody there.
21:09Now, that is a shame.
21:13Harold, I'm just so upset for you,
21:15the fact that the chicken
21:16is still bloody in the middle.
21:18I mean, there's no going back
21:20from this, sadly.
21:21And unfortunately,
21:22with the raw chicken,
21:23we can't go around that.
21:24It's too bad.
21:25Thank you so much.
21:27Thank you so much.
21:28Please.
21:30My name is Janelle.
21:32I am representing
21:33my heritage from Jamaica.
21:35I prepare panseer sea bass
21:37served with Jamaica spice broth
21:39and a caramelized butternut squash.
21:42We have a traditional dish
21:43called fish tea,
21:44and this dish starts
21:46any celebratory event.
21:49All right.
21:49I like it.
21:50Sounds good to me.
21:51Shall we?
21:52Please enjoy.
21:53Enjoy.
21:55It looks very colorful.
21:57Beautiful.
21:57Visually,
21:58I think it looks a lot
22:00like a modern-style restaurant dish.
22:04Thank you, Joe.
22:05All right, let's try it.
22:11All right.
22:14Fish is just
22:15slightly undercooked there.
22:17Damn.
22:22First of all,
22:23the intentions were there.
22:24Let's get it absolutely clear.
22:25But the problem I've got
22:26is that the stock is so salty
22:28and the fish is slightly undercooked.
22:31Shame.
22:32It's a no from me.
22:34I'm sorry.
22:36It was such a pleasure.
22:41You did amazing.
22:44I didn't get the apron today,
22:46so I'm definitely disappointed.
22:48But when you put yourself on the plate
22:50and you're proud of yourself,
22:53you know that you've done your best.
22:56Let me hug y'all.
22:58Come on.
22:58Hug your kids.
23:13A little bit of salt for luck.
23:15My name is Brittany.
23:16I'm from Los Angeles, California,
23:18and I'm repping Barbados.
23:21Hey!
23:23All right.
23:24Crank the speed.
23:26My name is Jake.
23:27I'm from the great state of Michigan,
23:29and I'm here today
23:29to celebrate my Mexican heritage.
23:31These wonderful people
23:32are my ma and my pa.
23:33They've raised me.
23:34They've been everything for me.
23:36Let's go!
23:42All right.
23:43Energy.
23:46Hello.
23:47Hi!
23:48How are you guys?
23:49Great.
23:49Fantastic. What's your name?
23:51I'm Brittany.
23:51Hi, Brittany.
23:52Hi, guys.
23:53What are you making?
23:54I'm making salted codfish cakes
23:55with a scotch bonnet aioli,
23:57and a apple fennel slaw.
23:59Yum.
24:00Where does that come from?
24:01Uh, Barbados.
24:02Barbados.
24:03Yes.
24:03Is it going to have some spice?
24:05Absolutely.
24:06So I hope you guys don't mind.
24:07Can we handle the heat?
24:09Can you guys handle it?
24:09Like super spicy?
24:10No, no, no, no, no.
24:11Okay.
24:11Where are you from?
24:12I'm from Los Angeles.
24:14And when you have a job,
24:15what do you do?
24:15I am actually a professional wrestler.
24:18My wrestling name is Brittany Bay,
24:20and my persona is the beach girl.
24:23She's fearless, and she's feisty.
24:26I'm actually very strong for my stature.
24:29Can you show us a, I mean, show him a move.
24:31What kind of move do I do?
24:33Okay.
24:34Okay, ready?
24:35Ready?
24:35Let's go.
24:36Like this?
24:37Yeah.
24:37And then I'm going to push you away.
24:38Okay.
24:39I'm going to pull you in.
24:40Yeah.
24:41And I'm going to give you a hammer.
24:43You got to show the kick.
24:44I'm going to go out.
24:48And then I break loose.
24:49I'll give you the suplex.
24:57Look at that act.
24:58Look at that.
24:59Joe!
25:01Oh, she's an actor.
25:02That's her job.
25:04Next time, I'll put you in a suplex.
25:06I mean, next time.
25:07I'm like the Bru...
25:08I got my money on her, Joe.
25:09I'm the Bruno Sammartino.
25:11I got my money on her.
25:12She looks like she'll take you.
25:13Thank you, thank you.
25:15Anytime.
25:18Hi!
25:20Hi, I've been waiting for this.
25:21How you doing?
25:22Hi, I'm Joe.
25:23Hello, Joe.
25:24So you're baking desserts.
25:25Hi.
25:25I am baking a dessert, man.
25:27I am making a cake inspired by mole negro.
25:31It is a recombination of the ingredients.
25:33You have chiles, you have black sesame creme anglaise here,
25:36a chocolate sponge, and a chocolate chili ganache.
25:39Wow!
25:40You got some flavors working here.
25:42Flavor is a really big part of my Mexican heritage,
25:45and especially being adopted,
25:47not growing up around the culture of those flavors myself.
25:50So wait, did you spend time, like, in Mexico growing up, cooking?
25:53How did you learn how to do all this?
25:54Never, never.
25:55I connected to my own cultural roots through food.
25:59You know, being someone that doesn't travel much,
26:01food has been a way for me to travel without leaving home.
26:04And when you can cook the food yourself, it's a whole lot cheaper.
26:08That's awesome.
26:09What do you do in life?
26:10I am a pharmacy technician.
26:11Oh, so you're a technician.
26:13Okay, easy.
26:13This feels very technical, yeah.
26:15Yeah, I really love science.
26:17I've always loved science growing up.
26:18So for me, the kitchen is the lab that I love the most.
26:21This is like a mad science experiment.
26:23I agree.
26:23I hope we're not the experiment.
26:25We are.
26:26You guys are my lab rats, but I keep my lab rats very well fed.
26:30I don't know if I want to be a rat.
26:32You don't give me a rat.
26:33Good luck.
26:33We'll see you.
26:34Thank you so much.
26:36Go, Britney.
26:38Okay, we are rocking.
26:41One minute, Britney.
26:43Oh, let's do it.
26:45You guys look the best.
26:48Oh, my gosh.
26:50She's shaking.
26:53Five, four, three.
26:55Three, two, one.
27:01I want this apron so bad.
27:04I want to show people that I'm more than just a wrestler.
27:08If I don't get an apron today, Joe, round two, and it's on.
27:14Hi.
27:15Welcome.
27:16All right.
27:18I'm Britney, and I'm representing Barbados.
27:20I made salted crawfish cakes with a scotch bonnet garlic aioli,
27:25and a apple fennel slaw.
27:26Let's try it.
27:28Oh, I think it's beautiful.
27:29I like that there is some crispiness action going on,
27:33and I think it was even smart how you plated it to kind of make it more elevated.
27:37Let's hope they taste brilliantly.
27:39Shall we?
27:39Yes.
27:40Let's dig in.
27:45Oh.
27:47Whew.
27:50Hmm.
27:51Wait.
27:53Oh, really?
27:54It's spicy.
27:56I don't mind hot, but...
27:57I know, but...
27:59Mmm.
28:01That's like a launch off the ropes.
28:03Yeah, yeah.
28:04Pull, buddy.
28:04Oh, no.
28:06Just a little kick.
28:09Whoa, Nellie.
28:10That hot.
28:11Wow.
28:12That's like a smack in the face.
28:14Good morning.
28:15Open fist or close.
28:16Hello.
28:18I think I'm going to start crying.
28:20No.
28:21Wow.
28:22That's woken him up.
28:23Yeah.
28:24Listen, it's a simple execution.
28:27I get where you're going with this.
28:29I'd prefer them to be a touch lighter in the center,
28:32less dense, so I can identify the fish more.
28:34But the flavor is definitely there,
28:36and I want to see more.
28:37For me, it's a yes.
28:41Joe.
28:44Look, the sauce definitely has an opinion.
28:47I think it's a little spicy for me,
28:49but I have to grow up.
28:50And the cooling little apple fennel salad
28:53is acidulous and perfect.
28:55So I really enjoyed it.
28:56So for me, it's a yes as well.
28:58Yay!
28:59That's two yeses.
29:01Tiff.
29:04I know where you're coming from when I'm eating this,
29:07and I think that's important.
29:08Love salt caught.
29:10Love that you put it full on display.
29:12And I love that you did not hold back the heat.
29:16It's a yes.
29:20Come on, now.
29:21Congratulations.
29:23I want you to have this in everyone here.
29:28Thank you so much.
29:29Thank you so much.
29:30Congratulations.
29:31Thank you guys so much.
29:33Well done.
29:36Let's go, Jake!
29:39All right, perfect.
29:41Creating a dessert in 45 minutes requires precision and timing.
29:45That sponge is a little flat right now.
29:47You got this.
29:48It's a complicated dish.
29:50There's like five or six different components to it.
29:52That's good.
29:53How much time?
29:54One minute.
29:54One minute.
29:55Perfect.
29:56If I mess even one thing up, I might be going home without a white apron.
30:00Oh, .
30:02Oh, my God.
30:03Oh, my God.
30:05Oh, this is a nightmare.
30:15Oh, boy.
30:17Oh, my God.
30:19Oh, my God.
30:20Oh, man.
30:21The ganache is just a little bit warm, and it's starting to slide.
30:24And those strawberries, they're losing that perfect shape I intended for them.
30:28Oh, this is a nightmare.
30:31Five, four, three, two, one.
30:38My presentation isn't exactly where I want it to be, and I am just nervous about that.
30:43This apron, it is an opportunity to launch myself into the culinary field and to do what
30:49I truly love.
30:50Welcome in.
30:54My name is Jake.
30:55I'm from the great state of Michigan, and I am here today to represent my Mexican heritage.
31:00Tonight, I made a mole-inspired cake.
31:02It's got a chocolate sponge, a chocolate chili ganache, and a black sesame creme anglaise.
31:06You sound like you know what you're really doing.
31:09You're how old now?
31:10I'm 24.
31:1124.
31:11Your Mexican heritage is from mom's side, dad's side.
31:15Where's it from?
31:16So, I'm adopted.
31:18I found out when I was about five or six years old in a fast food drive-through, and I
31:23randomly
31:23asked my mom if she gave birth to me, and the crazy thing is the answer was no.
31:28Wow.
31:29They told me right then and there, my biological father is actually from Mexico.
31:34I've never really met him before, but that Mexican heritage is so important to me.
31:39That's incredible.
31:40Yeah, it is.
31:41Shall we go and take a look?
31:42Yes.
31:43Man.
31:43Right.
31:45Yeah, I think it looks maybe not as refined as we would want it, right?
31:48You know, the strawberries and chocolate, it's kind of sliding.
31:52Listen, I'll be honest, it sounds better than it looks, because it just looks a little
31:55bit sort of amateurish.
31:57Sure.
31:58But it's all going to be in that flavor in the center.
32:01Shall we?
32:02Yes.
32:03Whew.
32:08Whew.
32:09Oh.
32:12Is that what you wanted inside?
32:14Maybe a little bit thick in the middle, but I am happy with the layering.
32:27Young man, the cake itself is delicious.
32:32Texture-wise, it's sublime.
32:33And the black sesame seed cremanglaise is just clever, smart, and just, yeah, the innovation
32:39behind this thing is unique.
32:40It's maverick, it's like you, you're pushing the boundaries, so.
32:43I really love to.
32:44But I would love a little salt on that chocolate, just a little bit more, but I mean, this is
32:51really, really delicious.
32:53Thank you so much.
32:54Yeah.
32:54I think that you have put both head and heart in this plate, and your adoptive parents are
33:00your heart, and your head is the DNA of who you are, and that's a rare and amazing
33:07thing.
33:08Thank you so much.
33:09You're a smart guy.
33:10You need three yeses to get the apron, so.
33:16Yes.
33:17Congratulations.
33:18Three yeses at the same time.
33:20Yes!
33:20That's never happened before.
33:21Oh, my God.
33:24Congratulations.
33:25Well done.
33:27Thank you guys so much.
33:28Well done, well done.
33:31Yeah!
33:34Yeah!
33:37Yeah!
33:41I put myself on a plate, and that plate won me a MasterChef apron.
33:47Thank you so much for supporting me.
33:50I feel like I am on the right path to achieve my dreams.
33:57This right here is what we need for America.
33:59I'm telling you.
33:59This.
34:00This.
34:01It blinded us with science.
34:03God.
34:03Man.
34:03Honestly.
34:04That's delicious.
34:05That's the fourth apron.
34:07That's the fourth apron.
34:07One last apron left.
34:11Brazil!
34:13Yeah!
34:16Yeah!
34:21All right.
34:24I'm Maria.
34:24I'm from Miami, and I'm representing Brazil!
34:30You got it, baby.
34:33My name is Andrea.
34:35I'm Yupik, Alaska native, representing Alaska.
34:37Yeah!
34:39Game time.
34:40Game time, Annie.
34:41Woo!
34:43Woo!
34:46I was born in Bahia, Brazil, in a very small town.
34:50We had no running water or electricity.
34:52And we were below the poverty line, so I moved to the big city to send money back to my
34:58parents.
34:59Woo!
35:01You got this.
35:03After moving to the huge city, to São Paulo, I met my husband.
35:07Six months later, I moved to the U.S. when I was 19 years old.
35:11But then I realized I missed the flavors of Brazil, so that motivated me to learn how to cook.
35:19I'm making moqueca de camarão, a seafood stew.
35:23I'm bringing my roots to MasterChef, and I'm going to show Brazil flavors, what Brazil has to offer.
35:28I feel like there's not a lot of indigenous chefs, but we are here, and I'm so excited to show
35:33our cooking.
35:34I'm making salmon with crushed blueberries and a carrot puree.
35:38This is literally Alaska on a plate.
35:40Salmon has sustained indigenous communities for hundreds of years.
35:43When I think about spending time with my grandma in rural Alaska, we would hunt and fish and pick berries.
35:49We're just really connected to the land.
35:52I want the judges to feel who I am, my story, and understand the kind of food my community eats.
35:57Yes, girl.
35:59Ay-yi-yi-yi-yi, guys!
36:01Let's go, mommy!
36:04Check the salmon, baby.
36:06Here we go!
36:08Yeah!
36:09Salt, salt.
36:11Where are we? Where are we?
36:12130.
36:14Okay.
36:15Oh, my gosh.
36:15A minute and a half is going by really, really fast.
36:18You got this.
36:20Which way? Which way?
36:22This way is speaking to me.
36:249, 8, 7, 6, 5, 4, 3, 2, 1!
36:43Hello.
36:44My name is Maria.
36:46I live in Miami, but I'm originally from Bahia, Brazil.
36:50I made moqueca de camarão with shrimp, coconut milk.
36:56I'm Andrea, Yupik, Alaska native, and I'm repping Alaska.
36:59I prepared salmon with crushed blueberry, carrot puree with a micro green salad.
37:05I grew up partially in the city, but also in rural Alaska, and so in the summers, we would go
37:10to fish camp.
37:11I'm from New York. I went to baseball camp. What's fish camp?
37:14We have, like, a camp set up with a smokehouse, and then there's just, like, a wood block table.
37:19So, like, the artisanal processing facility.
37:21Yeah, essentially.
37:22Love that.
37:23Yeah.
37:23Shall we?
37:24Let's do it.
37:25Let's go.
37:25Joe, visually, what do you think?
37:27Everything about it seems balanced and elegant.
37:30It looks beautiful.
37:31Wow.
37:33Okay, Joe.
37:35It looks stunning.
37:37The shrimp, the sauce, the rice.
37:39I mean, all the elements that you would expect for a moqueca is here.
37:42And then it also just looks elevated.
37:44I appreciate that, Chef Tiffany.
37:47Well, let's go.
37:47Oh.
37:49So you seared the shrimp separately?
37:51Mm-hmm.
37:52Absolutely.
37:53Is that what you wanted inside?
37:55Exactly.
37:55That's exactly how I wanted inside.
37:57How did you cook the salmon?
37:58So I pan-fried the salmon, skin down, of course.
38:02And, yeah, hopefully medium.
38:04Let's see.
38:08Ooh.
38:09Ooh.
38:10Oh, my God.
38:20How did you cook the salmon?
38:22So I pan-fried the salmon, skin down, of course.
38:25Hopefully medium.
38:26Let's see.
38:30Ooh.
38:32Oh, my God.
38:34A little pink in the middle?
38:35Which is nice.
38:36Okay.
38:36And how did you cook the rice?
38:38I toasted the rice with the garlic.
38:44Shrimp are cooked beautifully.
38:46Bocchetti sauce is just, yeah, exceptional.
38:48Wow.
38:51So salmon is nice and crisp on top.
38:53Let's get that absolutely clear.
38:54And we enjoy salmon that is pink,
38:56but the dish just gives off so much sweetness,
39:00which is a shame.
39:01Yeah.
39:02You know, the berries, they have that tartness,
39:05but they don't have enough acid.
39:07They don't have enough flavor.
39:09It kind of just falls flat.
39:11So when I get a little bit of that salmon,
39:13it actually kind of brings it down a little bit.
39:15Okay.
39:17Unfortunately for me, I think it's a no.
39:21Yeah.
39:21It would be a no for me as well.
39:22I'm sorry.
39:35This right here is delicious.
39:38The shrimp is properly cooked.
39:39The spice level is just right there,
39:41and it is an explosion of flavor.
39:45So it is a major yes for me.
39:49Oh my God.
39:51Thank you, chef.
39:52I really enjoyed the dish.
39:54It's a yes.
39:55Oh my God.
39:56That's two.
39:57I still have one more.
39:59What do you think, Gordon?
40:02It's the first time in a long time that I would say,
40:05I can't change anything here.
40:07You respected the heritage.
40:09It is a yes from me.
40:10Resounding yes.
40:11Oh my God.
40:13Oh my God.
40:14Oh my God.
40:15No.
40:16No, no, no, no, no.
40:17Congratulations.
40:18I have to beat myself.
40:20Oh my God.
40:23I'm sorry.
40:24Great job.
40:25Put on the apron.
40:26Come on.
40:27Oh my gosh.
40:27I can't believe it.
40:28Well done.
40:41I just won a main pod from MasterChef.
40:45I'm so proud of you, mommy.
40:47I love you, sir.
40:48I love you.
40:48You deserve it.
40:49I'm feeling so excited.
40:52This is a dream come true.
40:54Let's go, Brazil.
40:59That was amazing.
41:00That's it.
41:01Top 20 in the bag.
41:03The competition is on.
41:05And America's next MasterChef is somewhere out there.
41:07Wow.
41:08Incredible.
41:10Amazing.
41:10Indeed.
41:11Love it.
41:12Love it.
41:15Next time on MasterChef Global Gauntlet,
41:18welcome to the top 20.
41:20The four territories, the Americas,
41:23Europe, Asia Pacific, and Africa
41:26go head to head for the first time.
41:29Let's go.
41:30Come on.
41:30Asia Pacific.
41:32Yeah, baby.
41:33If you cook the best stadium food,
41:35you'll also save the rest of your territory
41:38from elimination.
41:39All right, Americas, we're getting there.
41:41Just over five minutes to go.
41:42Are you running by line?
41:43I'm pretty confident that me and my team
41:44are going to get that pin.
41:45How's Team Europe doing?
41:46Oh, .
41:46But one mistake could cost the whole team.
41:49Oh, my God.
41:50This is a disaster.
41:51How we doing, Team Africa?
41:53Help me.
41:53Do you want these to be burnt like this?
41:55There are times where you just have to start over.
41:58Is this a band-aid?
42:01The air.
42:03It is a band-aid-aid.
42:04It's a band-aid!
42:06One potato, two potato.
42:08See you later.
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