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Gordon:
Previously on "masterchef"...
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00:00:04,547 --> 00:00:06,922
Welcome to
the united tastes of america.
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00:00:06,966 --> 00:00:11,010
...Home cooks from four
regions across the nation
began the battle
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00:00:11,053 --> 00:00:13,053
To become america's
next masterchef.
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00:00:13,097 --> 00:00:15,055
First up, the northeast.
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00:00:15,099 --> 00:00:17,307
Please welcome daphne oz!
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Whoo!
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The northeast
is a melting pot.
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- Whoo!
- It's apron time, baby.
It's apron time.
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00:00:26,527 --> 00:00:29,987
It's another level this year.
I just don't think you're
ready for masterchef.
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It's a no from me.
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It was so delicious.
I love the layering of flavors.
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- Ha-ha!
- You're cooking instinctually
and with honesty.
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That's a yes.
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- I need to tell you
a little bit of bad news.
- Okay.
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- You're not gonna see him
for a few months.
- Whoo!
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- Yeah!
- Yeah!
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- Oh, lord!
- Tonight...
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Welcome back, everybody,
to the united tastes of america.
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The region competing
tonight is the midwest.
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And we have another guest judge.
Graham elliot!
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Do not let the midwest down.
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...The regional audition
rounds continue...
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- Pound it out, baby.
- If this dish doesn't
earn me an apron,
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I'm not sure I understand
what you're looking for
on "masterchef."
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...As the midwest cooks
compete...
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- That looks like home.
- Whoo!
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...For a coveted white apron.
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It's symbolic of the midwest
and the heartland.
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The passion's there.
I can taste that passion.
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This dish is a wow dish.
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The sauce just tastes so bland.
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Fingers crossed it tastes
better than it looks.
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- This is gonna be fun.
- Whoo! I'm sweating.
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- You are walking away with
one of those aprons, okay?
- Okay.
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I hope the midwest
is going today.
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I'm ready
to show off my skills.
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My dad's the best cook here, and
he's gonna get an apron today.
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- Yeah!
- Represent.
You gotta represent.
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Whoa, whoa, whoa,
whoa, whoa, whoa!
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- ( cheers and applause )
- whoo!
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- Yeah!
- Look at that, dude!
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( squeals, laughs )
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- Unreal!
- Oh, my god.
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Welcome back, everybody,
to the season 13 auditions.
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So far, we've seen some talented
home cooks from the northeast.
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- Whoo!
- Yeah.
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We've already given out
five aprons.
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That means there's 15 left.
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Tonight the best home cooks
from another region
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Will show us their skills.
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Only a select few of you
will earn a masterchef apron
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And stay in the running
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To earn the title,
the trophy...
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- Whoo!
- ( murmuring )
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...And the awesome grand prize
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Of a quarter
of a million dollars.
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Whoo!
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Gordon: So the region
competing tonight
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Is truly the heart
of american cuisine.
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There you'll find fresh corn,
delicious squash,
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And enough casseroles to fill
any table at a potluck, right?
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That region is the midwest.
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Man: Midwest!
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- Heck yeah!
- Yeah!
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Yeah!
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And we have yet another
guest judge joining us tonight.
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He's an absolute expert
in midwestern flavors and food.
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- Yeah!
- Whoo!
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Gordon: He has received
two michelin stars
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And is one
of the original members
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Of the masterchef family.
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Please welcome
the amazing graham elliot.
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Yeah!
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Yay!
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I've watched this man
for half of my life almost
on "masterchef."
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I've always wanted to go
to his restaurant.
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It's only four hours away, but
it's really hard to get into.
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00:04:00,491 --> 00:04:02,532
And so for him
to be here is exciting
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And makes me want to try that
much harder to impress him.
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- Wow.
- Welcome back, buddy.
Good to see you.
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- Thank you so much.
- Now, you've become such
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A phenomenon from the midwest,
but in your mind,
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What's so special about the
ingredients from the midwest?
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I mean, we call it
the mid-best, right?
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You're in the heartland.
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You are working with ingredients
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That are grown right around you,
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And for me it's about bringing
it back down to basics
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- And making
tasty food with that.
- Sure.
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You've been here before,
you've pushed them
to the extreme,
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But what do you want
to personally see tonight?
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I want you guys to stand out
but still stay true to you,
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Your family, your story, and
especially that midwest region.
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- Whoo!
- We got you. We got you.
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Right, all of you,
you'll have 45 minutes tonight
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To make your signature dishes.
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And don't forget, if you want to
earn one of the midwest aprons,
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Three of us need to say yes
to you and your food.
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Last words of advice,
do not let the midwest down.
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- Hell no!
- All right!
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The very best of luck
to you all.
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See you shortly.
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- Yeah!
- Whoo!
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How excited are we
to have graham elliot back?
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- Yes!
- How you feeling?
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I feel excited.
You know, this is great.
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The midwest isn't just
flyover country.
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There's a lot
of different cultures there.
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- It's not just
steak and potatoes.
- Yeah.
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And I feel like the food from
the midwest is misunderstood.
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Absolutely.
There's a lot of history.
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- Mmm.
- Yeah.
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You are in the masterchef
kitchen, dude.
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Pretty damn cool, huh?
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My name is grant. I'm 32
years old from altoona, iowa.
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That looks fabulous, buddy.
Love it, love it.
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My love and my passion
for cooking
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Comes from one of the darkest
moments in my entire life.
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I was going through
a divorce at the time
and I couldn't sleep.
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I was 2, 3,
4 in the morning
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Just tossing and turning
in that bed.
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You know,
I finally turned on my phone
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And just watched videos
all night of different chefs,
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Specifically gordon ramsay.
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I would pick one of the videos
that I watched.
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The next day,
I'd go downstairs
and I'd make it.
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Cooking is what kept me sane
and kept me putting grady,
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My son, at the forefront
of everything.
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For my sous chef.
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I'm here to show my son
that if we work hard
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And if we put our minds
to something,
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We can do big things.
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Whoa!
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Put your head down,
learn, listen,
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And this is what
can come from it.
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All right, buddy,
let's go out.
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Me and you.
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- What up? What up?
- Hey, hey!
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- Hey there, big fella. Good.
- How we doing?
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What are you cooking for us now?
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I'm gonna do a roasted
sweet corn agnolotti
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And a lemon chai butter sauce
with that.
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- You know, agnolotti
is not an easy thing.
- Of course.
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It's a certain kind
of a ravioli.
There's a lot of technique.
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You fresh pasta sitting,
which looks good.
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Pasta has the right texture.
The water has to be salted.
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- There's a lot
of variables here.
- Absolutely.
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The corn and the agnolotti,
is it in the filling
or outside?
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- It is gonna be in the filling.
- What else is in the filling?
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Grant:
Right now I just have
the roasted corn,
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A little bit of salt, pepper,
and smoked paprika.
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- This looks really good to me.
- Aarón: Yeah, I agree.
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- And this lady is who?
- This is my mother laura.
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- Hi, mom.
Are you proud of your son?
- Laura: Very nice to meet you.
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More than I could ever tell you.
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- Aarón: That's awesome.
- Aw.
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- He's very humble.
- Humble.
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00:07:06,009 --> 00:07:07,551
- He's very giving.
- Giving.
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He's very dedicated.
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Okay, so he can be a priest.
Is he a good cook though?
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- Best of luck, señor.
- Thank you, joe.
Thank you, aarón.
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- Nice, nice, nice.
- Okay.
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That's beautiful.
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- Nice.
- Come on, grant!
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It looks really good.
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There you go.
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Lemon butter, lemon butter.
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Just under three.
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- Oh, she's pretty!
- Gorgeous.
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Yeah!
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Five, four, three, two, one!
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Yeah!
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Grant: I think
it's finally sinking in now
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That gordon's gonna putting
a fork in my agnolotti,
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And I hope he doesn't say
my food's crap.
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- Welcome.
- Look at me.
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I'm a big old boy.
I'm corn-fed. I'm from iowa.
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If I mess up
a corn dish, I don't know
if I can go back home.
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My name is grant.
I'm from altoona, iowa.
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Today I've presented for you
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A roasted sweet corn agnolotti
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With lemon butter and chives.
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Corn is a quintessential
iowa product,
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So what I wanted to do today
is really recreate
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What it was like to be in
my mom's backyard shucking corn.
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She'd throw it
the boiling water.
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We'd take it out,
slather it in butter and salt.
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So today I just wanted to
elevate that a bit for you.
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00:08:18,749 --> 00:08:21,249
And what's the personal dream?
Because obviously you've set
your sights on an apron.
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The dream for this is to be able
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00:08:22,961 --> 00:08:25,086
To open my own farm to table
style restaurant
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00:08:25,130 --> 00:08:26,630
Right in my hometown of altoona.
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00:08:26,673 --> 00:08:29,257
- Shall we?
- Yeah.
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Wow, okay. So, visually, I mean,
this thing's got finesse.
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I love the shape
of the agnolotti.
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00:08:34,097 --> 00:08:36,389
I love the caramelized corn.
It looks beautiful.
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00:08:36,433 --> 00:08:40,018
I love it.
It's definitely got iowa
written all over it.
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00:08:40,062 --> 00:08:42,020
Gordon: Shall we?
200
00:08:46,235 --> 00:08:48,109
I love the knife work
on the chives.
201
00:08:48,153 --> 00:08:50,195
- Thank you very much.
- It's always the first thing
I'm looking at.
202
00:08:50,197 --> 00:08:52,197
Grant: Knife work is something
I'm very proud of.
203
00:08:57,329 --> 00:08:58,328
I'm tasting, like, acidity.
Is it lemon?
204
00:08:58,372 --> 00:09:00,247
- Absolutely--
- juice or rind?
205
00:09:00,290 --> 00:09:02,165
- Just lemon juice...
- Where?
206
00:09:02,167 --> 00:09:03,792
- ...Cooked down
with that butter.
- With the butter?
207
00:09:03,835 --> 00:09:06,461
- With the butter. Absolutely.
- Okay. This is wrong.
208
00:09:08,215 --> 00:09:10,799
Because you broke the butter
with the acid.
209
00:09:10,842 --> 00:09:14,427
So incorporating
lemon the right way
is take a microplaner,
210
00:09:14,471 --> 00:09:16,930
Very lightly dust the outside
when the pasta's already cooked
211
00:09:17,057 --> 00:09:21,059
- Because acidity's gonna
take your fat and break it.
- Sure.
212
00:09:21,061 --> 00:09:22,686
This puts me in a tough spot
213
00:09:22,729 --> 00:09:25,939
Because I'm a stickler
for the techniques of cooking,
214
00:09:26,024 --> 00:09:28,984
And someone who's gonna break
a butter sauce in a pasta dish
215
00:09:29,027 --> 00:09:31,152
Because they didn't know or care
216
00:09:31,196 --> 00:09:35,657
- Is a very, very big
technical error for me.
- I'm gonna have to say no.
217
00:09:35,701 --> 00:09:39,744
Well, hey, I'm here to learn
just as much as present to you,
so I appreciate that, joe.
218
00:09:39,788 --> 00:09:42,497
Aarón: Look, there's so much
beautiful work done here, grant.
219
00:09:42,499 --> 00:09:45,292
I love the contrast
of the filling versus the corn.
220
00:09:45,335 --> 00:09:47,168
This little pool of sauce
that broke,
221
00:09:47,212 --> 00:09:49,254
I don't think it's
that egregious to be honest.
222
00:09:49,298 --> 00:09:53,174
I think you've done
such superior work with
other elements here
223
00:09:53,218 --> 00:09:55,427
That it's compelling me
to give you a yes.
224
00:09:55,470 --> 00:09:57,637
Thank you, sir.
I appreciate you.
225
00:09:57,681 --> 00:10:00,056
Listen, the agnolotti
are packed, which is lovely.
226
00:10:00,100 --> 00:10:02,350
So, it's nonporous,
nothing seeped through,
227
00:10:02,394 --> 00:10:04,394
And that burst
of flavor is there.
228
00:10:04,438 --> 00:10:06,730
Technically it's beautiful,
and so for me,
229
00:10:06,732 --> 00:10:08,148
It's an absolute resounding yes.
230
00:10:08,191 --> 00:10:11,776
So we have two yeses, one no.
231
00:10:11,820 --> 00:10:15,572
- I guess it all
comes down to graham.
- It's great flavor.
232
00:10:15,574 --> 00:10:18,450
It's symbolic of the midwest
and the heartland.
233
00:10:18,452 --> 00:10:20,744
At the same time, it is hard
to kind of look past
234
00:10:20,787 --> 00:10:23,496
The fact there's
only a couple things going on
on the plate.
235
00:10:23,540 --> 00:10:27,000
One of them, the technique
of making that sauce was--
236
00:10:27,044 --> 00:10:29,753
- Completely went pear-shaped.
- Mm-hmm.
237
00:10:29,755 --> 00:10:34,924
- That's fixable.
- Yeah. These aprons are
so hard to come by.
238
00:10:34,968 --> 00:10:36,176
I'm absolutely teachable.
239
00:10:36,261 --> 00:10:38,219
I'm worth taking a chance on,
graham.
240
00:10:54,321 --> 00:10:57,489
- It all comes down to graham.
- ( sighs )
241
00:10:57,532 --> 00:11:01,368
It's great flavor.
It's symbolic of the midwest.
242
00:11:01,411 --> 00:11:03,745
And at the same time,
it is hard to kind of look past
243
00:11:03,789 --> 00:11:06,498
The fact that
there's only a couple things
going on on the plate.
244
00:11:06,500 --> 00:11:09,084
These aprons are so hard
to come by.
245
00:11:09,127 --> 00:11:13,213
I'm absolutely teachable.
I'm worth taking
a chance on, graham.
246
00:11:20,222 --> 00:11:23,640
- I'm a yes.
- ( sighs, laughs )
247
00:11:25,143 --> 00:11:27,352
- I think you got this.
- Thank you all.
248
00:11:27,396 --> 00:11:30,105
- Congratulations.
Well done. Good job.
- Thank you so much.
249
00:11:34,027 --> 00:11:36,569
Let's go!
250
00:11:40,992 --> 00:11:42,575
Having my wife and my mother
here supporting,
251
00:11:42,619 --> 00:11:44,369
They are the two strongest women
that I've ever met.
252
00:11:44,413 --> 00:11:46,788
- We did it!
- I'm so proud of you.
253
00:11:46,832 --> 00:11:50,709
He deserves this moment,
and he's worked so hard for it.
254
00:11:50,711 --> 00:11:54,963
So we're gonna miss him,
but you need to stay here
for a really long time.
255
00:11:55,006 --> 00:11:57,298
- We did it!
- Oh, my god.
256
00:11:58,677 --> 00:12:00,844
Gordon: Great start.
257
00:12:00,887 --> 00:12:02,554
I'm so proud of the midwest
right now.
258
00:12:02,556 --> 00:12:04,013
- Midwest...
- Stop it.
259
00:12:04,057 --> 00:12:06,433
- ...Is bringing it.
- Oh, man!
260
00:12:07,894 --> 00:12:10,395
- All right.
- Love you.
261
00:12:10,439 --> 00:12:11,521
- I love you.
- Go get 'em.
262
00:12:13,734 --> 00:12:17,068
I feel like people from the
midwest bring a lot of heart,
263
00:12:17,070 --> 00:12:19,529
And I think this dish
will earn me an apron.
264
00:12:19,573 --> 00:12:20,947
It's very hometown.
265
00:12:20,949 --> 00:12:22,157
My name is sarah.
266
00:12:22,200 --> 00:12:24,701
I am 32 years old from
springfield, missouri.
267
00:12:24,745 --> 00:12:27,162
I've been a stay at home mom
for about five years.
268
00:12:27,205 --> 00:12:30,331
I'm married to jordan
and we have a son, warner,
who's 5 1/2.
269
00:12:30,333 --> 00:12:33,334
My son and my husband
are biggest encouragers
270
00:12:33,378 --> 00:12:36,129
- When it comes to cooking.
- This is pretty insane.
271
00:12:38,258 --> 00:12:40,300
They critique my food
on a nightly basis,
272
00:12:40,343 --> 00:12:44,929
So I think anything
gordon throws at me is gonna be
easy, you know?
273
00:12:44,973 --> 00:12:47,599
- You think one more garlic?
- Yeah!
274
00:12:47,642 --> 00:12:49,225
- Hi there.
- Hi!
275
00:12:49,269 --> 00:12:50,435
- How are you?
- I'm sarah. Nice to meet you.
276
00:12:50,479 --> 00:12:52,061
- Nice to see you.
- Hey, how are you?
277
00:12:52,105 --> 00:12:54,063
- I'm sarah.
- Nice to meet you.
278
00:12:54,065 --> 00:12:56,399
I saw your eyes light up
279
00:12:56,443 --> 00:12:58,318
When the original og
walked through the door
280
00:12:58,320 --> 00:13:00,028
- In amongst that mist.
- I know! I'm excited.
281
00:13:00,071 --> 00:13:01,571
Well, midwest,
I feel like you'll get--
282
00:13:01,615 --> 00:13:03,490
So I'm making springfield-style
cashew chicken and fried rice.
283
00:13:03,492 --> 00:13:06,242
- Have you had it?
- Okay, springfield.
I know springfield chicken.
284
00:13:06,286 --> 00:13:09,287
It's a classic.
When you think of the midwest,
285
00:13:09,331 --> 00:13:11,247
A lot of people are thinking
casseroles, potlucks...
286
00:13:11,333 --> 00:13:13,792
- Yeah. Which we also--
- ...Those kind of foods.
287
00:13:13,835 --> 00:13:17,253
But to be able to get
inspired and say, "I'm gonna
do something chinese."
288
00:13:17,297 --> 00:13:19,339
You know, it was
brought over in the '60s
and has become a staple.
289
00:13:19,382 --> 00:13:21,341
- Okay, so you know
the story. Yes!
- Of course!
290
00:13:21,384 --> 00:13:24,594
For you to come in and do that,
I think it's really eye-opening
291
00:13:24,638 --> 00:13:26,429
For the rest of the country
and the rest of the cooks.
292
00:13:26,431 --> 00:13:28,473
Sure.
How are you cooking
that chicken?
293
00:13:28,517 --> 00:13:31,309
So I am going to
double bread it, fry it,
294
00:13:31,311 --> 00:13:33,144
And then cover it
in the gravy.
295
00:13:33,188 --> 00:13:34,896
The sauce is crucial here,
right?
296
00:13:34,940 --> 00:13:36,314
- Yes.
- 'cause you need the acidity.
297
00:13:36,316 --> 00:13:37,440
What's the base of this?
Where are you going?
298
00:13:37,442 --> 00:13:39,275
We got chicken broth,
oyster sauce,
299
00:13:39,319 --> 00:13:42,320
Soy sauce,
some different spices,
a lot of ginger.
300
00:13:42,364 --> 00:13:44,197
- I'm a big ginger fan.
- Mmm, likewise.
301
00:13:44,232 --> 00:13:46,449
Okay, I was like,
"I hope you are, too."
302
00:13:46,493 --> 00:13:50,161
- Good luck, yes?
Nice to meet you. Excellent.
- Awesome.
303
00:13:52,165 --> 00:13:54,707
Coming from springfield,
missouri,
304
00:13:54,751 --> 00:13:57,001
We don't have any
michelin star restaurants,
305
00:13:57,045 --> 00:13:59,254
So I would love
to learn those skills.
306
00:13:59,297 --> 00:14:01,923
My style is more rustic
in general,
307
00:14:01,967 --> 00:14:03,466
But I feel good about it
308
00:14:03,468 --> 00:14:05,385
Because that's very me
on a plate.
309
00:14:05,428 --> 00:14:06,928
So I hope they feel that
when they taste it.
310
00:14:06,930 --> 00:14:09,514
Crowd: Three, two, one!
311
00:14:09,558 --> 00:14:12,183
Whoo!
312
00:14:12,227 --> 00:14:14,936
The judge I'm looking
to impress the most?
313
00:14:14,980 --> 00:14:16,145
It's definitely graham elliot.
314
00:14:16,189 --> 00:14:18,439
- How are you?
- Hi!
315
00:14:18,441 --> 00:14:20,191
I see a lot
of the dishes he makes,
316
00:14:20,193 --> 00:14:22,026
So I think it's gonna be
a hit for him.
317
00:14:22,070 --> 00:14:23,069
( laughs )
318
00:14:23,071 --> 00:14:24,362
How are y'all doing?
319
00:14:24,364 --> 00:14:25,697
Doing amazing.
320
00:14:25,782 --> 00:14:26,948
Sarah:
I made springfield style
321
00:14:26,992 --> 00:14:29,033
Cashew chicken and fried rice
322
00:14:29,077 --> 00:14:31,035
With a brown gravy.
323
00:14:31,037 --> 00:14:32,161
Does it taste
like chinese food?
324
00:14:32,205 --> 00:14:34,038
Sarah:
It's kind of a fusion dish
325
00:14:34,040 --> 00:14:35,039
On fried chicken and gravy.
326
00:14:35,083 --> 00:14:36,207
So, it's kind of a mix.
327
00:14:36,293 --> 00:14:37,709
I used soy sauce,
I used ginger.
328
00:14:37,711 --> 00:14:38,668
There's green onion.
329
00:14:38,712 --> 00:14:39,919
Let's check it out.
330
00:14:39,963 --> 00:14:41,462
All right!
331
00:14:43,383 --> 00:14:44,424
Who goes first?
332
00:14:44,467 --> 00:14:46,509
( laughs )
333
00:14:46,511 --> 00:14:50,054
Visually, you know,
the color on the fry is nice.
334
00:14:50,098 --> 00:14:51,931
The fried rice,
there's not a lot you can do
335
00:14:51,933 --> 00:14:53,266
- To beautify it.
- Yeah.
336
00:14:53,310 --> 00:14:55,143
This is one of those that,
you know, again,
337
00:14:55,186 --> 00:14:59,105
Hopefully what it might lack
in visual excitement...
338
00:14:59,149 --> 00:15:01,316
- Yeah.
- ...The flavor
can come through.
339
00:15:01,359 --> 00:15:03,401
- Aarón: Thank you.
- ( sarah laughs )
340
00:15:07,282 --> 00:15:08,990
Joe: And what kind of oil
do you fry the rice in?
341
00:15:08,992 --> 00:15:11,034
- Sesame oil and butter.
- Mmm.
342
00:15:17,709 --> 00:15:20,043
- Why are you laughing?
- Just love watching you.
343
00:15:20,086 --> 00:15:22,253
It's just so interesting.
344
00:15:22,297 --> 00:15:24,047
The fried rice
has an awesome flavor.
345
00:15:24,132 --> 00:15:26,215
I really enjoy it.
It's interesting.
346
00:15:26,217 --> 00:15:28,092
I make fried rice a ton,
347
00:15:28,136 --> 00:15:30,178
And I've never
done butter in it.
348
00:15:30,221 --> 00:15:31,846
- Oh, really? Yeah.
- So it gives it almost
349
00:15:31,890 --> 00:15:33,932
Like a different texture
than I'm used to.
350
00:15:33,975 --> 00:15:35,600
But what I think is awesome
351
00:15:35,602 --> 00:15:39,020
Is that the chicken itself
is not oily and greasy,
352
00:15:39,064 --> 00:15:41,439
And it's still crispy.
It's a good interpretation
353
00:15:41,441 --> 00:15:44,317
Of a classic midwestern
springfield dish,
354
00:15:44,319 --> 00:15:47,236
And I wanna see what else
you have, so I'm a yes.
355
00:15:47,280 --> 00:15:49,113
Oh, my gosh.
Thank you very much.
356
00:15:49,157 --> 00:15:52,492
I agree with chef graham.
The rice is well-seasoned.
357
00:15:52,494 --> 00:15:55,319
I'm still trying to put my head
around this sauce.
358
00:15:55,330 --> 00:15:57,455
I feel like it could've
benefited from more soy sauce.
359
00:15:57,499 --> 00:16:01,209
- Okay. Yeah?
- But based on the rice and
the cooking of the chicken,
360
00:16:01,252 --> 00:16:03,294
That gives me enough confidence
to say a yes.
361
00:16:03,338 --> 00:16:06,422
- Thank you!
Thank you very much.
- Joe: That's two yeses
362
00:16:06,466 --> 00:16:09,175
With two more judges
still to go. Gordon?
363
00:16:09,219 --> 00:16:12,929
Yeah, the sauce
just tastes so bland.
364
00:16:12,931 --> 00:16:14,305
What have you got in there?
Is it cornstarch?
365
00:16:14,307 --> 00:16:16,599
Yeah, I do cornstarch
to thicken it up, yeah.
366
00:16:16,601 --> 00:16:18,434
But there's no acidity,
there's no heat,
367
00:16:18,478 --> 00:16:21,020
There's no glaze,
there's no soy.
368
00:16:21,064 --> 00:16:24,065
It's like bland chicken stock
with cornstarch.
369
00:16:24,067 --> 00:16:26,693
The one worry I've got
is underneath this chicken
370
00:16:26,736 --> 00:16:29,237
Seems to be a pool of sauce
that for every ounce of chicken
371
00:16:29,280 --> 00:16:32,448
That you've tried
to get nice and crispy
has gotten really soggy.
372
00:16:32,492 --> 00:16:34,951
So it-- oh, god.
373
00:16:34,995 --> 00:16:36,536
I, uh-- I'm not a big fan
of this unfortunately.
374
00:16:36,538 --> 00:16:39,330
- Okay. Okay.
- So I'm a no. Thank you.
375
00:16:39,374 --> 00:16:42,333
- Sarah: Thank you.
- Joe?
376
00:16:42,377 --> 00:16:45,211
- So it's up to you, big timer.
- Shoot that dish down here.
377
00:16:45,255 --> 00:16:46,587
- ( sarah laughs )
- here you go.
378
00:17:06,359 --> 00:17:07,483
- ( crowd murmuring )
- come on, come on, come on.
379
00:17:07,527 --> 00:17:10,236
( muttering )
380
00:17:10,238 --> 00:17:13,114
Whoo!
381
00:17:15,952 --> 00:17:19,287
- You did--
- ( laughing )
382
00:17:19,330 --> 00:17:23,416
- Oh, my gosh.
- ( laughing )
383
00:17:23,460 --> 00:17:26,919
Springfield,
this is for you! Whoo!
384
00:17:26,963 --> 00:17:29,422
- I think it's good.
- I mean, seriously?
385
00:17:29,507 --> 00:17:31,924
- Come on!
- You didn't love it?
386
00:17:31,968 --> 00:17:34,135
- I love it.
- Butter? The sauce is dreadful.
387
00:17:34,179 --> 00:17:37,430
- Dreadful is not a word
that applies to this dish.
- Oh, please, joe.
388
00:17:48,068 --> 00:17:52,528
Crowd:
Five, four, three, two, one!
389
00:17:52,572 --> 00:17:55,782
( cheering, laughing )
390
00:17:55,825 --> 00:17:57,408
Kevin:
I love the midwest a lot.
391
00:17:57,452 --> 00:17:59,118
You know,
born and raised in detroit.
392
00:17:59,204 --> 00:18:02,330
I keep detroit on my back.
Avocados.
393
00:18:02,373 --> 00:18:04,707
The food scene in detroit,
contrary to what
anybody will tell you,
394
00:18:04,709 --> 00:18:07,919
Is absolutely amazing.
Detroit is a cultural hub.
395
00:18:07,921 --> 00:18:11,881
People come to work
in the factories and they bring
that culture with them.
396
00:18:11,883 --> 00:18:16,427
We have mexicantown,
and there's a huge muslim
population in michigan.
397
00:18:16,429 --> 00:18:19,305
We have so much culture
and so much diversity.
398
00:18:19,307 --> 00:18:21,057
There's a lot
of people's heritage
399
00:18:21,101 --> 00:18:22,683
In the food that comes out
of the midwest.
400
00:18:22,727 --> 00:18:25,269
So I'm representing that
with this dish today.
401
00:18:25,271 --> 00:18:29,023
- Are we good, kev?
- Oh, we good, baby!
We good!
402
00:18:29,067 --> 00:18:31,901
- Tortilla time.
- Tortilla time.
403
00:18:31,945 --> 00:18:34,654
- Uh-oh. Here we go, kev.
- Here they come.
404
00:18:34,697 --> 00:18:37,532
- You good?
- Yeah!
405
00:18:39,202 --> 00:18:41,410
- Holy crap.
- Hi, bud. You good?
406
00:18:41,454 --> 00:18:42,954
- Good to see you, man.
First name?
- Kevin.
407
00:18:42,997 --> 00:18:44,372
You've got your entourage,
young man.
408
00:18:44,415 --> 00:18:46,207
Listen,
this is my team right here.
409
00:18:46,251 --> 00:18:48,209
Boy, oh, boy.
What are we cooking?
410
00:18:48,253 --> 00:18:50,878
Fried cauliflower taco
and avocado crema,
411
00:18:50,964 --> 00:18:53,089
Fire roasted tomato
romesco sauce,
412
00:18:53,133 --> 00:18:54,215
- And a fresh tortilla.
- Wow.
413
00:18:54,259 --> 00:18:56,050
What's this dish say about you?
414
00:18:56,094 --> 00:18:57,510
This dish is kinda like
detroit on a plate, right?
415
00:18:57,554 --> 00:18:59,095
- Gotcha.
- Detroit is a cultural
mixing place.
416
00:18:59,139 --> 00:19:00,972
And, you know,
my grandmother over there,
417
00:19:00,974 --> 00:19:02,723
She's vegan,
but when she was vegetarian,
I came up with this dish
418
00:19:02,767 --> 00:19:05,101
So she didn't miss out
on those taco nights with us.
419
00:19:05,145 --> 00:19:09,772
Love that.
So you're putting cauliflower
in a taco to aarón sánchez.
420
00:19:09,816 --> 00:19:11,482
- Yes. Yes.
- The taco king.
421
00:19:11,484 --> 00:19:13,359
Which is why I'm making
my own tortilla, first of all.
422
00:19:13,361 --> 00:19:15,695
Fyi, if you're gonna put
cauliflower in a taco,
423
00:19:15,738 --> 00:19:18,447
- Make sure it's the best
taco we've ever tasted.
- I sure will.
424
00:19:18,491 --> 00:19:21,659
- Excellent. Good, no?
- Love it. Yeah.
425
00:19:23,371 --> 00:19:24,996
Kevin: I'm in trouble
with my dough.
426
00:19:25,081 --> 00:19:26,914
- What's wrong with it?
- Put too much water.
427
00:19:26,916 --> 00:19:29,458
- You got 19 minutes.
- I'm gonna start over.
428
00:19:29,460 --> 00:19:31,085
When you make
a homemade tortilla,
429
00:19:31,129 --> 00:19:33,087
You have to have
the right ingredients
430
00:19:33,131 --> 00:19:34,922
And everything has to be
in the right ratio.
431
00:19:34,966 --> 00:19:36,090
- That's better.
- Come on, okay.
432
00:19:36,134 --> 00:19:37,175
- That's better already.
- Okay.
433
00:19:37,218 --> 00:19:38,301
Just like baking a cake,
434
00:19:38,344 --> 00:19:40,303
Only you're rolling it out.
435
00:19:40,346 --> 00:19:42,471
And it has to be thin enough,
but not too thin
436
00:19:42,515 --> 00:19:43,931
Where things just
fall off the bottom.
437
00:19:43,933 --> 00:19:47,185
You got 3:45.
Check those cauliflower.
438
00:19:47,228 --> 00:19:49,520
- Kevin: Look at that.
- Good.
439
00:19:50,982 --> 00:19:54,442
Whoo! Let's get
some noise over here!
440
00:19:55,445 --> 00:20:00,031
Crowd: Five, four,
three, two, one.
441
00:20:00,033 --> 00:20:02,658
- Whoo!
- Yeah!
442
00:20:04,746 --> 00:20:07,121
This dish will make
not only the midwest proud,
443
00:20:07,165 --> 00:20:08,372
But it'll make detroit proud
444
00:20:08,374 --> 00:20:10,291
Because there's love
on the plate.
445
00:20:10,335 --> 00:20:13,002
And as long as the judges
are willing to be loved,
446
00:20:13,046 --> 00:20:14,212
This food'll give me
an apron.
447
00:20:14,214 --> 00:20:15,213
Today I've made for you
448
00:20:15,256 --> 00:20:16,505
Fried cauliflower tacos
449
00:20:16,549 --> 00:20:18,132
With a fresh tortilla,
450
00:20:18,176 --> 00:20:20,927
An avocado crema, and
a fire roasted romesco sauce.
451
00:20:20,929 --> 00:20:24,096
- And what's the day job?
- I've been an insurance clerk
for almost three years now.
452
00:20:24,098 --> 00:20:25,097
I've been in insurance
for almost ten,
453
00:20:25,141 --> 00:20:26,515
And it's time to pivot out.
454
00:20:26,559 --> 00:20:27,892
I'm turning 30 soon,
455
00:20:27,936 --> 00:20:29,185
And I gotta find
a new direction.
456
00:20:29,229 --> 00:20:31,229
You still look 20, young man.
I love that.
457
00:20:31,272 --> 00:20:33,397
Well, shall we get
into those tacos? Let's go.
458
00:20:33,441 --> 00:20:36,275
Aarón, this is
in your wheelhouse.
459
00:20:36,319 --> 00:20:37,610
I'm gonna start with you.
Visually, what do you think?
460
00:20:37,654 --> 00:20:40,446
Aarón: The tortilla's shape
is very interesting.
461
00:20:40,490 --> 00:20:42,907
It looks like more like
a flatbread than a tortilla.
462
00:20:42,951 --> 00:20:46,327
- How did you manipulate those?
- I just wanted to make them
kind of rustic, you know?
463
00:20:46,371 --> 00:20:48,412
I don't wanna give them
that perfect shape.
464
00:20:48,414 --> 00:20:50,164
I wanted you feel that
this is what you get at home.
465
00:20:50,208 --> 00:20:51,958
- Gordon:
Right, shall we dig in?
- Let's give it a try.
466
00:20:52,001 --> 00:20:54,710
Gordon: What's the spice and
the dredge on the cauliflower?
467
00:20:54,754 --> 00:20:57,296
- What'd you put in there?
- Put a little cumin in there,
some smoked paprika,
468
00:20:57,298 --> 00:21:00,216
Some cayenne,
and some chili powder.
469
00:21:00,260 --> 00:21:04,136
I love the adobo
and the avocado crema.
470
00:21:04,138 --> 00:21:07,932
Unfortunately, the size
of the cauliflower itself,
471
00:21:07,976 --> 00:21:09,183
I wish that they were
a little smaller.
472
00:21:09,227 --> 00:21:11,185
That way
there's more surface area,
473
00:21:11,229 --> 00:21:13,688
They, you know, get crispier.
But I do like the flavor.
474
00:21:13,731 --> 00:21:15,856
Unfortunately,
the competition's
so hard right now,
475
00:21:15,858 --> 00:21:18,359
- I'm gonna have to be a no.
- Okay, I can respect that.
476
00:21:18,403 --> 00:21:20,987
I think you're really good
at making flavors
477
00:21:21,030 --> 00:21:22,363
'cause the sauces
are delicious.
478
00:21:22,407 --> 00:21:25,616
But I really am disappointed
with the manufacturing
479
00:21:25,660 --> 00:21:26,951
Of the tortillas.
480
00:21:27,036 --> 00:21:28,360
My mom had a restaurant
for 30 years.
481
00:21:28,371 --> 00:21:30,204
We had one lady
that made the tortillas.
482
00:21:30,248 --> 00:21:31,998
- It's that important.
- I understand.
483
00:21:32,041 --> 00:21:34,250
And tortilla sadly
is taking away
484
00:21:34,294 --> 00:21:36,294
From all the other
good stuff you did.
485
00:21:36,296 --> 00:21:38,296
So unfortunately, it's a no.
I'm sorry.
486
00:21:38,339 --> 00:21:41,048
- Come back next year,
will you, please?
- Okay, I will.
487
00:21:41,092 --> 00:21:42,425
Because the energy
is infectious,
488
00:21:42,468 --> 00:21:44,260
And your attitude
is absolutely spot on.
489
00:21:44,304 --> 00:21:46,178
- Thank you.
- And more importantly,
the passion's there.
490
00:21:46,222 --> 00:21:48,139
- I can taste that passion.
- I appreciate that.
491
00:21:48,182 --> 00:21:49,557
- Thank you.
- Thank you.
492
00:21:53,688 --> 00:21:55,521
Oh, here he comes.
493
00:21:55,565 --> 00:21:58,524
- Aww.
- Oh.
494
00:21:58,568 --> 00:22:00,359
- Oh.
- Okay, okay.
495
00:22:00,403 --> 00:22:02,153
You did so great.
I love you.
496
00:22:02,196 --> 00:22:03,821
Kevin: I probably picked
the wrong dish,
497
00:22:03,865 --> 00:22:06,741
So I plan on coming back
next year stronger and better,
498
00:22:06,784 --> 00:22:08,326
And then I'll be able
to give them the right dish,
499
00:22:08,369 --> 00:22:10,036
And I'm gonna get me an apron.
500
00:22:25,928 --> 00:22:27,678
Go, yomira!
501
00:22:27,680 --> 00:22:31,182
- Whoo!
- Let's do this!
502
00:22:31,184 --> 00:22:33,184
I feel awesome
representing the midwest
503
00:22:33,227 --> 00:22:36,354
Because I am
a proud cambodian-american.
504
00:22:36,397 --> 00:22:38,647
O.H.!
505
00:22:38,691 --> 00:22:41,150
Let's go, sister!
Get them potatoes on.
506
00:22:41,152 --> 00:22:45,196
So I'm yomira,
and I'm really proud to be here
representing the midwest.
507
00:22:45,198 --> 00:22:47,281
I really know what I'm doing.
This is not a fling.
508
00:22:47,325 --> 00:22:49,116
The midwest is the best region
509
00:22:49,160 --> 00:22:50,576
Because that's where
the heart is.
510
00:22:50,578 --> 00:22:52,411
You won't get better food
anywhere else
511
00:22:52,455 --> 00:22:54,455
Because we make our food
with love.
512
00:22:55,666 --> 00:22:58,117
Let's go, midwest.
513
00:22:58,127 --> 00:23:00,669
My name is charles,
and I'm from columbus, ohio.
514
00:23:00,713 --> 00:23:05,007
So, I'm a hair stylist, but
cooking is what I love to do.
515
00:23:05,051 --> 00:23:07,218
I am
a cambodian-american child,
516
00:23:07,261 --> 00:23:08,928
And I'm here to represent
my mom and dad
517
00:23:08,971 --> 00:23:11,055
And our culture as well.
518
00:23:11,057 --> 00:23:13,849
Growing up,
I watched my mom cook
519
00:23:13,893 --> 00:23:16,018
And I just copied
her recipes.
520
00:23:16,062 --> 00:23:17,853
And every week
I would ask her,
521
00:23:17,855 --> 00:23:20,356
"hey, does this taste right?"
and she would be like,
522
00:23:20,400 --> 00:23:22,358
"I don't like it. Do again."
523
00:23:22,402 --> 00:23:24,318
When she likes it,
she won't say nothing to me,
524
00:23:24,362 --> 00:23:25,903
But I take that as a compliment.
525
00:23:25,947 --> 00:23:27,571
Mom and dad's not here right now
526
00:23:27,615 --> 00:23:29,240
Due to some health conditions,
but that's okay.
527
00:23:29,283 --> 00:23:31,283
They're cheering
for me from afar,
528
00:23:31,327 --> 00:23:33,661
And they're right here.
529
00:23:33,663 --> 00:23:35,329
Home! Home.
530
00:23:36,499 --> 00:23:38,541
Come on, pasta.
531
00:23:38,584 --> 00:23:40,292
Is this pressure or what?
532
00:23:40,294 --> 00:23:43,212
Smelling good, looking good,
feeling good.
533
00:23:43,256 --> 00:23:45,172
- You got this.
- Just clean it up.
534
00:23:45,216 --> 00:23:49,260
- That looks like home.
- I mean, look at that.
535
00:23:52,348 --> 00:23:54,181
Come on, omaha!
536
00:23:56,394 --> 00:23:58,018
- Welcome.
- Hello. Welcome.
537
00:23:58,062 --> 00:24:01,689
I am yomira, and today
I made homemade pasta
538
00:24:01,691 --> 00:24:03,023
With fresh tomato sauce.
539
00:24:03,067 --> 00:24:05,192
Um, okay,
visually it looks simple.
540
00:24:05,194 --> 00:24:07,903
There's no protein,
just tomato sauce
and handmade pasta.
541
00:24:07,947 --> 00:24:10,656
- Handmade pasta.
- Fingers crossed it tastes
better than it looks.
542
00:24:10,700 --> 00:24:13,742
Graham: You're going with
the less is more approach,
543
00:24:13,786 --> 00:24:19,540
And because of that,
everything that you do have
has to pop.
544
00:24:21,085 --> 00:24:23,335
For it being so simple,
there's a lot going on
545
00:24:23,379 --> 00:24:26,255
- That's sadly wrong.
- Okay.
546
00:24:26,299 --> 00:24:27,465
It's a gallant effort.
Thank you.
547
00:24:27,508 --> 00:24:28,674
Thanks a lot, guys.
I appreciate it.
548
00:24:28,718 --> 00:24:30,593
Thank you.
549
00:24:35,933 --> 00:24:40,227
My name is marquela.
I have my heart and my home
on a plate.
550
00:24:40,229 --> 00:24:43,022
I have a beautiful filet mignon,
silky potatoes,
551
00:24:43,107 --> 00:24:46,400
Asparagus,
and a creamy peppercorn sauce.
552
00:24:46,402 --> 00:24:48,277
Shall we?
553
00:24:58,122 --> 00:25:00,247
- Sorry.
- You're gonna break your
teeth with these things.
554
00:25:00,291 --> 00:25:03,876
- It's dangerous.
- Listen, the big issue,
555
00:25:03,878 --> 00:25:06,754
- Navigating your way around
those whole peppercorns.
- Yes.
556
00:25:06,797 --> 00:25:08,172
When you make
a peppercorn sauce,
the secret there
557
00:25:08,216 --> 00:25:10,049
Is to lightly
crush them prior,
558
00:25:10,092 --> 00:25:11,467
That way it opens up
those aromas
559
00:25:11,469 --> 00:25:14,303
And really becomes
a proper peppercorn sauce.
560
00:25:14,347 --> 00:25:17,381
Joe: I cannot overlook
what I consider
561
00:25:17,383 --> 00:25:20,851
To be egregious mistakes in how
you put a plate together.
562
00:25:20,895 --> 00:25:23,187
So we can't give you
an apron right now.
563
00:25:23,231 --> 00:25:25,356
- Sorry.
- Okay.
564
00:25:25,399 --> 00:25:26,857
- Thank you so much.
- Thank you.
565
00:25:26,901 --> 00:25:28,108
- Thank you guys so much.
- Bye.
566
00:25:28,152 --> 00:25:30,361
It's been an honor.
I appreciate you.
567
00:25:35,660 --> 00:25:38,285
( indistinct chatter )
568
00:25:38,329 --> 00:25:42,206
I hate to see people like her go
on a technical mistake, but...
569
00:25:42,250 --> 00:25:44,083
Graham: Yeah,
but that's what's hard when
you only have so many aprons.
570
00:25:44,085 --> 00:25:45,626
Joe: Cooking is technical.
571
00:25:50,299 --> 00:25:52,007
I think this dish
is gonna earn me an apron
572
00:25:52,051 --> 00:25:54,051
Because it's very colorful,
it's vibrant,
573
00:25:54,095 --> 00:25:56,512
It represents my culture,
my family.
574
00:26:00,685 --> 00:26:05,187
Five, four, three, two, one!
575
00:26:09,652 --> 00:26:11,026
Welcome.
576
00:26:13,447 --> 00:26:15,906
I'm charles,
I'm from columbus, ohio,
577
00:26:15,950 --> 00:26:17,950
And I made my family's recipe,
amok,
578
00:26:17,994 --> 00:26:19,952
Which is a cambodian style
fish curry.
579
00:26:19,996 --> 00:26:22,079
And it is filled with catfish,
580
00:26:22,123 --> 00:26:25,791
Lemongrass, curry, chilies,
and kaffir lime leaf.
581
00:26:25,835 --> 00:26:29,753
Amok. Awesome.
So what do you do for
a living outside of cooking?
582
00:26:29,755 --> 00:26:32,756
I am a hair stylist,
but I'm here today
to change that.
583
00:26:32,800 --> 00:26:36,135
If this show was flipped around,
what would you be doing to us?
584
00:26:36,178 --> 00:26:39,054
Gordon, I like your hair,
so I'd keep the color
the way it is.
585
00:26:39,098 --> 00:26:41,390
- Thank you.
- But I would tone it
a little bit.
586
00:26:41,434 --> 00:26:43,183
Right. And what about
the gray bits at the side?
587
00:26:43,227 --> 00:26:44,476
- The gray, it's fine.
- You sure?
588
00:26:44,478 --> 00:26:47,062
Everybody loves
a silver fox, so...
589
00:26:47,106 --> 00:26:50,399
- You have any advice for me?
- Joe, you would be
my easiest client.
590
00:26:50,443 --> 00:26:54,320
- I agree.
- I wanna taste your food, huh?
591
00:26:54,363 --> 00:26:56,864
Visually, it looks beautiful.
592
00:26:56,907 --> 00:26:58,866
Graham: I love the little
package that you did.
593
00:26:58,868 --> 00:27:01,452
You got the little toothpicks
to kind of hold it all together.
594
00:27:01,454 --> 00:27:04,580
Mom always taught me
to build a bowl
if you don't have one.
595
00:27:04,582 --> 00:27:07,124
I just got back from cambodia.
I had fantastic food
when I was there.
596
00:27:07,168 --> 00:27:09,960
This dish is a wow dish.
It's something you would see
in a restaurant
597
00:27:10,004 --> 00:27:12,129
- And you'd be like,
"I want one of those."
- yes, thank you, chef.
598
00:27:12,173 --> 00:27:13,422
- Thank you, chef.
- Gordon: Graham, shall we?
599
00:27:13,466 --> 00:27:15,007
- Mm-hmm.
- So the fish is what?
600
00:27:15,051 --> 00:27:16,425
- Catfish.
- Catfish.
601
00:27:16,469 --> 00:27:18,594
Why catfish?
Why not a saltwater fish?
602
00:27:18,638 --> 00:27:20,054
Charles:
It has fat in it,
603
00:27:20,097 --> 00:27:21,597
And I feel like the taste
is already there.
604
00:27:25,061 --> 00:27:27,061
- Whoo, that's hot.
- You like that heat?
605
00:27:27,063 --> 00:27:30,064
I'm sorry. We're cambodian.
We like spice.
606
00:27:30,107 --> 00:27:31,940
Holy smokes.
607
00:27:31,984 --> 00:27:33,359
- Aw, it's not that bad.
- No, it's not.
608
00:27:33,402 --> 00:27:36,236
- It's beautiful.
- It's great.
609
00:27:36,280 --> 00:27:38,155
- Aarón, what do you think?
- Aarón: Here's the deal.
610
00:27:38,199 --> 00:27:39,740
I feel like we've all just
got back from southeast asia.
611
00:27:39,784 --> 00:27:42,117
I just got back myself
from thailand and vietnam,
612
00:27:42,161 --> 00:27:44,119
And these flavors,
it's fresh in my mind.
613
00:27:44,163 --> 00:27:45,621
The curry paste is fermented,
614
00:27:45,665 --> 00:27:47,665
Which is something
so uniquely cambodian.
615
00:27:47,708 --> 00:27:50,250
- So it's a yes from me.
- Thank you so much, chef.
616
00:27:50,294 --> 00:27:52,461
For me, it's really
a flavor explosion.
617
00:27:52,505 --> 00:27:57,091
The heat, the aroma that comes
from those kaffir lime leaves,
618
00:27:57,093 --> 00:27:58,258
And especially
the catfish itself,
619
00:27:58,302 --> 00:28:00,928
Which, you know,
it's nice and it's rich.
620
00:28:00,971 --> 00:28:02,262
Yeah, I love this dish.
I'm a yes.
621
00:28:02,306 --> 00:28:04,223
Thank you so much.
Thank you.
622
00:28:04,266 --> 00:28:06,058
Gordon, what do you think?
623
00:28:08,312 --> 00:28:09,478
It's, uh...
624
00:28:11,899 --> 00:28:14,191
It's a no.
625
00:28:23,953 --> 00:28:25,285
Graham:
Now it's two yeses.
626
00:28:25,329 --> 00:28:27,287
One more yes,
you've got an apron.
627
00:28:27,331 --> 00:28:29,415
Gordon, what do you think?
628
00:28:32,294 --> 00:28:33,502
It's, uh...
629
00:28:35,464 --> 00:28:37,297
It's a no.
630
00:28:39,218 --> 00:28:41,885
To letting you tone my hair.
631
00:28:41,929 --> 00:28:43,262
And a yes
to giving you an apron.
632
00:28:45,641 --> 00:28:47,433
- Congratulations.
Authentic, delicious.
- Thank you so much.
633
00:28:47,476 --> 00:28:49,435
- Great job.
- Thank you, chef.
634
00:28:49,437 --> 00:28:51,437
I thought it was fantastic.
It's a yes from me as well.
635
00:28:51,439 --> 00:28:54,022
- Thank you so much.
- Graham: Yeah.
636
00:28:54,066 --> 00:28:56,066
Come on over here, man.
Well done. Great job.
637
00:28:56,068 --> 00:28:58,068
What a nod to cambodia
and a cuisine
638
00:28:58,112 --> 00:28:59,945
That doesn't get
the glory it deserves.
639
00:28:59,947 --> 00:29:01,363
- It doesn't.
- Congratulations.
640
00:29:01,365 --> 00:29:03,532
- Take care. Delicious.
- Mm-hmm.
641
00:29:08,706 --> 00:29:10,956
Good job!
642
00:29:10,958 --> 00:29:13,500
Charles! Yeah, brother!
643
00:29:13,502 --> 00:29:15,335
I know my family's not here
with me right now,
644
00:29:15,379 --> 00:29:18,380
But I know they are proud of me,
645
00:29:18,382 --> 00:29:20,048
And I cannot wait
to share the news.
646
00:29:20,050 --> 00:29:22,092
Thank you all so much.
647
00:29:23,345 --> 00:29:26,388
All right, guys,
we gave out three aprons.
648
00:29:26,432 --> 00:29:27,890
Two left.
649
00:29:27,933 --> 00:29:29,433
Having been here
from episode one...
650
00:29:29,435 --> 00:29:31,727
- Mm-hmm.
- ...To now a decade later,
651
00:29:31,729 --> 00:29:35,439
The caliber of contestant
and home cook is amazing.
652
00:29:35,483 --> 00:29:37,983
- We're living in the era
of the foodie.
- Yeah.
653
00:29:38,027 --> 00:29:41,612
- And it's really evident
with their ability.
- Absolutely.
654
00:29:41,655 --> 00:29:43,071
- Let's go!
- ( cheering )
655
00:29:43,073 --> 00:29:45,032
Those are funny looking carrots.
656
00:29:45,075 --> 00:29:47,284
- Those are not carrots, mom.
- I know!
657
00:29:47,328 --> 00:29:49,286
They are some
beautiful parsnips.
658
00:29:49,330 --> 00:29:52,331
I'm making a venison filet,
659
00:29:52,374 --> 00:29:55,042
And I'm here on "masterchef"
for two reasons.
660
00:29:55,085 --> 00:29:56,460
Number one, I'm here to win.
661
00:29:56,504 --> 00:29:59,463
And number two, I'm here
to show that people my age,
662
00:29:59,507 --> 00:30:02,216
51-- I know
I don't look it, but, uh--
663
00:30:02,218 --> 00:30:03,675
That, you know, we can have
a second act in life,
664
00:30:03,677 --> 00:30:05,219
And I'm ready to do mine.
665
00:30:05,221 --> 00:30:07,221
I'm wayne,
I'm from columbus, ohio,
666
00:30:07,264 --> 00:30:10,808
And I am a very passionate,
competitive guy.
667
00:30:10,851 --> 00:30:12,518
You know, you're either gonna
love me or hate me, I think.
668
00:30:12,561 --> 00:30:13,936
Bull's-eye.
669
00:30:13,979 --> 00:30:16,188
But I put 100%
into everything I do.
670
00:30:16,232 --> 00:30:18,440
I own a media
and publishing company,
671
00:30:18,442 --> 00:30:20,734
And being
a successful business guy,
672
00:30:20,736 --> 00:30:24,071
I think when people look at me
they see maybe the suit--
673
00:30:24,073 --> 00:30:27,991
"ah, he can't cook."
but when they taste my food,
it's lights out.
674
00:30:27,993 --> 00:30:30,327
That's why I'm here,
'cause I think I can cook
anything and I can win this.
675
00:30:30,329 --> 00:30:33,664
- Good pace.
- Yeah, you're looking good.
676
00:30:33,707 --> 00:30:36,041
Done this dish many, many times.
677
00:30:36,085 --> 00:30:37,334
- Hello.
- How are you doing, señor?
678
00:30:37,378 --> 00:30:39,044
- Great. How are you?
- I'm doing well.
679
00:30:39,088 --> 00:30:40,462
- I like the suit.
- Joe: Thank you, thank you.
680
00:30:40,464 --> 00:30:42,047
You look like
an accomplished man.
681
00:30:42,132 --> 00:30:44,049
Why "masterchef?" why now?
682
00:30:44,093 --> 00:30:46,927
I've loved food for decades now.
683
00:30:46,929 --> 00:30:48,637
I thought my skills
got a little bit better,
684
00:30:48,639 --> 00:30:50,430
And I kind of wanna trade in
the suit for a white jacket.
685
00:30:50,432 --> 00:30:53,141
Really? You would do it
at this point in life?
686
00:30:53,185 --> 00:30:55,435
Yes, my food dream
is to open up bougie
bed and breakfasts
687
00:30:55,437 --> 00:30:57,729
In many places. I don't know,
maybe partner with you guys.
688
00:30:57,773 --> 00:30:59,398
- We'll see. I don't know.
- First we got to
taste your food.
689
00:30:59,441 --> 00:31:01,483
I know, I know.
Cart before the horse
and all that.
690
00:31:01,527 --> 00:31:03,110
One step at a time.
691
00:31:05,281 --> 00:31:08,282
- You seem calm.
What's going on over there?
- I'm calm. I'm calm.
692
00:31:08,325 --> 00:31:11,493
- How much time do I have?
- 6:24.
693
00:31:15,583 --> 00:31:16,915
That's ( bleep ) delicious.
694
00:31:16,959 --> 00:31:18,000
- Yes!
- Wow.
695
00:31:18,043 --> 00:31:21,169
- Whoo!
- Okay.
696
00:31:21,213 --> 00:31:24,256
- Perfect!
- There you go.
That looks fantastic.
697
00:31:24,300 --> 00:31:26,049
Make that plate look pretty.
698
00:31:26,093 --> 00:31:28,343
- Come on. Come on.
- Crowd: Ten, nine, eight...
699
00:31:28,387 --> 00:31:30,888
Come on, we gotta
bring it home to ohio.
Let's go.
700
00:31:30,973 --> 00:31:35,934
Crowd: ...Five, four,
three, two, one.
701
00:31:35,978 --> 00:31:38,729
Whoo!
702
00:31:38,772 --> 00:31:42,149
I feel I executed the dish
pretty close to how I wanted to.
703
00:31:42,192 --> 00:31:45,235
- Let's go, wayne!
- As a businessman,
704
00:31:45,279 --> 00:31:47,779
I've been in
some pretty tough meetings,
705
00:31:47,823 --> 00:31:50,282
But when the judges
taste my food, they're not
gonna say a word.
706
00:31:50,367 --> 00:31:52,451
They're just gonna
hand me an apron.
707
00:31:54,079 --> 00:31:55,913
My name's wayne, I'm 51,
from columbus,
708
00:31:55,956 --> 00:31:58,957
And I've prepared for you today
a venison filet
709
00:31:59,001 --> 00:32:00,959
With a blackberry
and port wine reduction,
710
00:32:01,003 --> 00:32:05,881
Parsnip purée, curried carrots,
and some mushrooms
of the forest.
711
00:32:05,966 --> 00:32:07,382
Believe it or not, I know
I don't look like a hunter,
712
00:32:07,426 --> 00:32:10,010
But I got into it
a couple years ago,
713
00:32:10,095 --> 00:32:11,720
And I just love
being able to harvest it.
714
00:32:11,764 --> 00:32:13,430
I learned how to butcher it,
take it from the tip
to the tail.
715
00:32:13,432 --> 00:32:15,891
So, this is my favorite cut,
the backstrap.
716
00:32:15,893 --> 00:32:19,061
What's what the day job?
Because you sound incredibly
passionate about food.
717
00:32:19,063 --> 00:32:21,313
- I do own a media company.
- Okay.
718
00:32:21,357 --> 00:32:24,232
So we publish magazines
and websites and events,
719
00:32:24,276 --> 00:32:26,860
And, you know,
we've been writing about
restaurants for years.
720
00:32:26,904 --> 00:32:28,946
So I've been kind of
on the outside looking in
721
00:32:28,948 --> 00:32:30,864
On the food business
for so long,
722
00:32:30,908 --> 00:32:34,076
And at 51 I'm kind of ready
for my second act in life,
723
00:32:34,078 --> 00:32:35,452
And I want it to be in food.
724
00:32:35,496 --> 00:32:36,912
Excellent.
Shall we take a look?
725
00:32:36,956 --> 00:32:38,664
- Yeah.
- Let's do it.
726
00:32:40,250 --> 00:32:42,042
Visually, it looks good.
Very good.
727
00:32:42,086 --> 00:32:43,335
I'm glad the venison's rested.
728
00:32:43,379 --> 00:32:45,087
Nice even sear on that,
because you can see
729
00:32:45,130 --> 00:32:46,713
That beautiful pink
circumference, which is nice.
730
00:32:46,757 --> 00:32:48,632
I wouldn't drench it
in the sauce the way you did.
731
00:32:48,676 --> 00:32:50,342
When you've cooked
something perfect like that,
show it off.
732
00:32:50,344 --> 00:32:54,054
- Yeah. Sure.
- Shall we, graham?
733
00:32:54,098 --> 00:32:55,681
What was the spice mix
on the outside, wayne?
734
00:32:55,683 --> 00:33:00,102
Espresso, chipotle powder,
cumin, salt, pepper.
735
00:33:00,145 --> 00:33:02,187
And what did you cook
the purée in?
736
00:33:02,231 --> 00:33:05,232
The purée had bay leaf
and garlic.
737
00:33:11,281 --> 00:33:14,032
I think that the cook
on the venison and the rub
738
00:33:14,076 --> 00:33:16,118
And the seasoning
is very, very, very good.
739
00:33:16,161 --> 00:33:18,078
The only comment is the purée.
740
00:33:18,122 --> 00:33:20,414
It's totally underseasoned,
it's just fat,
741
00:33:20,457 --> 00:33:22,249
It's kind of annoying,
and it really brings
the dish down.
742
00:33:22,292 --> 00:33:24,876
What scores high marks with me
is the cooking of the venison.
743
00:33:24,920 --> 00:33:28,630
You didn't scorch
the spices on the outside,
which is very easy to do.
744
00:33:28,674 --> 00:33:30,090
The mushrooms are cooked well.
745
00:33:30,134 --> 00:33:32,968
I mean, look, this
is a very standard dish
746
00:33:33,012 --> 00:33:36,555
You would find
in a high end restaurant,
so I'm gonna say yes.
747
00:33:36,598 --> 00:33:41,059
I gotta say, I agree totally.
It's a yes for me as well.
748
00:33:42,229 --> 00:33:44,604
The dish as a whole,
it's beautiful.
749
00:33:44,606 --> 00:33:47,482
It is that walk in the woods,
like we're out hunting
for it and found it.
750
00:33:47,484 --> 00:33:49,943
I love the sauce
and that acidity,
751
00:33:49,945 --> 00:33:52,070
That sweetness that comes
from the port.
752
00:33:52,114 --> 00:33:53,905
The carrots
were cooked beautifully.
753
00:33:53,949 --> 00:33:56,033
They just looked big and clunky,
754
00:33:56,076 --> 00:33:57,159
And I thought
they were gonna be under.
755
00:33:57,161 --> 00:33:58,660
But they've got
a great spice to it.
756
00:33:58,704 --> 00:34:01,163
You definitely know how to cook,
757
00:34:01,206 --> 00:34:04,750
And you know how to season,
so I'm a yes.
758
00:34:04,793 --> 00:34:06,460
- Congratulations, wayne.
- Wayne: Thank you, chef.
759
00:34:06,462 --> 00:34:08,420
I'm just curious, gordon,
is it a yes from you?
760
00:34:08,464 --> 00:34:10,422
- It is a definite yes
without a doubt.
- Oh, my god.
761
00:34:10,466 --> 00:34:13,425
Listen, I think what
you've proven so far is that
you're meticulous.
762
00:34:13,469 --> 00:34:15,385
More of that, please.
A highlight from the midwest.
763
00:34:15,429 --> 00:34:17,387
- Thank you.
- Joe: That was great.
764
00:34:17,431 --> 00:34:19,139
- Graham: Great stuff, man.
- Wayne: Thank you, chef.
765
00:34:19,183 --> 00:34:22,267
- Impressed.
- Don't let this go
to your head, bro.
766
00:34:22,311 --> 00:34:26,229
- Wayne: Thank you.
- Take it and run.
Well done, good job.
767
00:34:30,069 --> 00:34:34,071
( screaming )
768
00:34:36,200 --> 00:34:39,326
Officially trading in my suit
for this white apron.
769
00:34:39,328 --> 00:34:41,787
Put it on,
put it on, put it on!
770
00:34:41,830 --> 00:34:44,498
I mean, getting four yeses
from that panel of judges
771
00:34:44,500 --> 00:34:47,292
Really just makes me
wanna go to work
and prove them right.
772
00:34:47,336 --> 00:34:51,046
- ( indistinct chatter )
- I love you.
773
00:34:51,131 --> 00:34:52,756
- And I'm gonna win that trophy.
There's no doubt.
- He's gonna bring it home.
774
00:34:52,800 --> 00:34:55,050
- Bringing it to columbus, ohio.
- Yeah, absolutely.
775
00:34:55,094 --> 00:34:57,052
- That's what we're gonna do.
- Yay, midwest.
776
00:34:57,096 --> 00:34:58,428
- That there is one to watch.
- Yeah.
777
00:34:58,430 --> 00:35:00,388
Joe:
I think he knows how to cook.
778
00:35:00,432 --> 00:35:03,558
- Let's see if he really
has the passion.
- Exactly.
779
00:35:15,072 --> 00:35:18,323
All right, guys, that's
four aprons down, one to go.
780
00:35:18,325 --> 00:35:20,534
The level talent here
is off the charts.
781
00:35:20,577 --> 00:35:22,035
- Aarón: Yeah.
- Wow.
782
00:35:22,079 --> 00:35:26,456
Five, four, three, two, one!
783
00:35:28,377 --> 00:35:30,544
- You got this, dad.
- You got this, kyle!
784
00:35:30,546 --> 00:35:32,379
- You got this.
- Pull that hair back.
785
00:35:32,422 --> 00:35:35,882
- Whoo!
- Look at them locks.
786
00:35:35,926 --> 00:35:40,053
- All right,
look at that pork chop.
- Pound it out, baby.
787
00:35:40,097 --> 00:35:42,139
I'm midwest born and raised.
788
00:35:42,182 --> 00:35:44,724
I'm really excited to get
a chance to rep the midwest.
789
00:35:44,768 --> 00:35:47,727
So being from the midwest,
I think of fresh vegetables,
790
00:35:47,771 --> 00:35:51,815
Fresh herbs, great meats,
chicken, beef, all of it.
791
00:35:51,817 --> 00:35:55,068
I'm a cicerone,
so that means I've studied beer
and I'm a beer professional.
792
00:35:55,112 --> 00:35:57,487
So I'm a liquor
sales rep by trade.
I have a great time.
793
00:35:57,489 --> 00:35:59,990
I have so much booze at home,
and I love cooking with it.
794
00:36:00,033 --> 00:36:02,200
That browning on that pork chop.
It's beautiful.
795
00:36:02,244 --> 00:36:04,953
Do you smell that?
It smells so good.
796
00:36:04,997 --> 00:36:06,288
This dish is gonna
earn me an apron,
797
00:36:06,331 --> 00:36:08,331
And I'm gonna become
the next masterchef.
798
00:36:08,333 --> 00:36:10,333
If this dish doesn't
earn me an apron,
799
00:36:10,335 --> 00:36:12,627
I'm not sure I understand
what you're looking for
on "masterchef."
800
00:36:12,629 --> 00:36:14,337
Yes!
801
00:36:14,381 --> 00:36:18,049
Let's go. Right.
802
00:36:18,093 --> 00:36:20,427
- How's it going? Trevor.
- Trevor, good to see you.
803
00:36:20,429 --> 00:36:23,221
- Trevor:
Very nice to meet you.
- You seem in control.
804
00:36:23,265 --> 00:36:24,806
Tell us about the dish.
What are you doing?
805
00:36:24,850 --> 00:36:27,934
I am making a chicken roulade
with an armagnac supreme.
806
00:36:27,936 --> 00:36:31,855
- So what part of the midwest--
- what the hell is that?
Hold on a minute.
807
00:36:31,857 --> 00:36:33,648
- So I'm a liquor sales rep,
so I just take...
- Gordon: Right.
808
00:36:33,692 --> 00:36:35,567
Gotcha.
809
00:36:35,569 --> 00:36:37,194
It sorta brings
those really nice, like,
810
00:36:37,196 --> 00:36:38,862
Plum caramely notes
into that sauce.
811
00:36:38,906 --> 00:36:39,905
- Sounds really ambitious.
- That's good.
812
00:36:39,907 --> 00:36:41,990
- Yeah.
- Whoo!
813
00:36:44,328 --> 00:36:46,119
I'm a little shaky just
because it's so intense.
814
00:36:46,163 --> 00:36:49,080
15 minutes. Homestretch.
You got this.
815
00:36:49,082 --> 00:36:50,290
Hello.
What's your name?
816
00:36:50,334 --> 00:36:52,000
- I'm kyle.
- Hi, kyle, I'm joe.
817
00:36:52,044 --> 00:36:54,252
- Nice to meet you.
- This is my associate,
aarón sánchez.
818
00:36:54,296 --> 00:36:56,129
- How's it going, guys?
- What are you making?
819
00:36:56,173 --> 00:36:57,380
Kyle: I'm making
a double cut pork chop
820
00:36:57,382 --> 00:36:59,257
And I'm doing
a horsefeather applesauce here.
821
00:36:59,301 --> 00:37:01,134
So the horsefeather is
the cocktail of kansas city.
822
00:37:01,178 --> 00:37:03,094
Kansas city?
Are you from kansas city?
823
00:37:03,096 --> 00:37:05,263
I'm from k.C.! When we got
married about ten years ago,
824
00:37:05,307 --> 00:37:07,182
We had a whole hog,
and we served horsefeathers.
825
00:37:07,226 --> 00:37:10,060
So this plate is really
a love letter to my wife.
826
00:37:10,062 --> 00:37:11,061
- Aw. Good luck.
- That's lovely.
827
00:37:11,104 --> 00:37:12,938
- Thanks, guys.
- Okay.
828
00:37:12,981 --> 00:37:14,481
You're doing great, dada!
829
00:37:14,483 --> 00:37:17,484
- Thanks, dude!
- He is, isn't he? Mm-hmm.
830
00:37:17,527 --> 00:37:20,528
You've got it, baby.
You've got 1:50.
831
00:37:23,033 --> 00:37:25,617
That pork chop is perfection.
832
00:37:25,661 --> 00:37:27,619
Make it beautiful, baby.
833
00:37:29,164 --> 00:37:30,497
59 seconds, babe.
834
00:37:33,126 --> 00:37:34,459
That's a $100 plate right there.
835
00:37:34,461 --> 00:37:36,294
- It looks ( bleep ) great.
- Yeah.
836
00:37:36,296 --> 00:37:41,424
Crowd:
Five, four, three, two, one.
837
00:37:44,096 --> 00:37:46,096
- ( indistinct chatter )
- beautiful job!
838
00:37:46,139 --> 00:37:49,641
- You did it. Amazing.
- Finished at the last second!
839
00:37:49,643 --> 00:37:52,602
- I did it, dude. I did it.
- You did it.
840
00:38:00,696 --> 00:38:01,987
- All right.
- Let's go.
841
00:38:02,030 --> 00:38:03,238
Welcome.
842
00:38:06,076 --> 00:38:08,076
I'm kyle.
I'm from kansas city.
843
00:38:08,078 --> 00:38:10,078
I'm a certified cicerone,
844
00:38:10,122 --> 00:38:12,455
Which is a beer professional,
and I sell beer for a living.
845
00:38:12,499 --> 00:38:14,991
I'm trevor,
I'm from omaha, nebraska,
846
00:38:15,002 --> 00:38:16,918
And I'm the number one
on premise liquor sales rep
for my state.
847
00:38:16,962 --> 00:38:21,089
I made a double cut pork chop
with a horsefeather applesauce.
848
00:38:21,133 --> 00:38:23,091
There's a sweet potato mash
underneath,
849
00:38:23,093 --> 00:38:24,843
A balsamic reduction
around the outside.
850
00:38:24,845 --> 00:38:27,929
So I brought you the elevation
of basically a casserole.
851
00:38:27,973 --> 00:38:33,351
So this is a chicken roulade,
accompanied by trumpet mushrooms
and armagnac supreme.
852
00:38:33,353 --> 00:38:36,062
- Shall we take a look?
- Absolutely. Thank you.
853
00:38:36,106 --> 00:38:38,481
Visuals, listen,
it looks fancy.
854
00:38:38,525 --> 00:38:40,233
A lot of work's gone into that.
855
00:38:40,235 --> 00:38:41,943
Was it poached and then fried
856
00:38:41,987 --> 00:38:43,361
Or poached and sliced
and served?
857
00:38:43,405 --> 00:38:45,697
So I poached and then sliced
and then I have seared.
858
00:38:45,699 --> 00:38:49,075
When you do
these big cuts of meat,
you have a lot of flesh
859
00:38:49,077 --> 00:38:52,120
To the ratio of rub or salt.
860
00:38:52,164 --> 00:38:55,081
So I'm worried about,
is there enough seasoning?
861
00:38:55,125 --> 00:38:56,249
Where's the rest of the chicken?
862
00:38:56,251 --> 00:38:59,377
So I just prepared
one single serving.
863
00:38:59,379 --> 00:39:00,754
This is something
that I would eat, right?
864
00:39:00,797 --> 00:39:03,131
No, I appreciate that,
but you got four big boys here.
865
00:39:04,217 --> 00:39:06,426
All right, so let's talk
about the cook.
866
00:39:06,470 --> 00:39:08,011
So what should it look like
in the middle?
867
00:39:08,055 --> 00:39:09,846
I think it should be
nice and pink.
868
00:39:09,890 --> 00:39:12,849
Pink?
This is a little more white
than pink, wouldn't you say?
869
00:39:12,893 --> 00:39:15,268
A little more white
than pink, but I don't think
it's overcooked,
870
00:39:15,312 --> 00:39:17,062
And I think
it's gonna be plenty juicy.
871
00:39:17,064 --> 00:39:19,564
I'm glad you think that.
872
00:39:25,197 --> 00:39:27,113
Gordon: And the base of
the sauce, trevor, is what?
873
00:39:27,157 --> 00:39:29,366
Trevor: The base of the sauce
is a chicken velouté,
874
00:39:29,368 --> 00:39:32,285
And then finished
with a reduced heavy cream
875
00:39:32,329 --> 00:39:36,039
And then an introduction
of armagnac.
876
00:39:36,083 --> 00:39:39,709
Uh, trevor, you know, you've got
some great technical skills.
877
00:39:39,711 --> 00:39:41,419
There's no two ways about that.
878
00:39:41,463 --> 00:39:44,297
The pork chop's
properly seasoned,
but it's overcooked for me.
879
00:39:44,341 --> 00:39:46,758
You know, it's a little bit
mealy on the inside.
880
00:39:46,802 --> 00:39:50,011
This horsefeather garnish
that you have there.
It's loaded with flavor.
881
00:39:50,055 --> 00:39:52,097
The apples are not overcooked.
They're tart.
882
00:39:52,140 --> 00:39:54,015
The leeks have
that butteriness to it.
883
00:39:54,059 --> 00:39:57,060
I love that.
I love the mash as well.
884
00:39:57,104 --> 00:39:59,729
The big issue I've got inside
is the chicken is
actually quite dry.
885
00:39:59,731 --> 00:40:03,233
Yeah, I think
you would've benefited not
searing it that second time.
886
00:40:03,276 --> 00:40:04,943
It doesn't need
to be cooked twice.
887
00:40:04,986 --> 00:40:07,195
But the spinach
is done beautifully.
888
00:40:07,239 --> 00:40:10,156
The sauce is flavored
and balanced.
889
00:40:10,200 --> 00:40:11,866
There's a tough crowd
behind you out there.
890
00:40:11,952 --> 00:40:13,618
- You're right.
- And the stakes are high.
891
00:40:13,662 --> 00:40:15,495
Um...
892
00:40:30,262 --> 00:40:31,678
Aww.
893
00:40:34,099 --> 00:40:37,016
- You did your best.
- It's all good. We had fun.
894
00:40:38,019 --> 00:40:42,021
- Aah!
- ( shouting )
895
00:40:44,359 --> 00:40:47,318
- Daddy!
- I did it. I did it.
896
00:40:47,362 --> 00:40:49,863
So, when teddy
started kindergarten,
897
00:40:49,865 --> 00:40:52,323
I actually wrote, "you can do
hard things" on a notecard,
898
00:40:52,367 --> 00:40:55,076
And I told him that
it had special powers,
899
00:40:55,120 --> 00:40:57,495
And if he ever
got scared at school,
900
00:40:57,497 --> 00:40:59,664
That he would keep him
strong and safe.
901
00:40:59,666 --> 00:41:02,000
- Aww!
- What do you think?
902
00:41:02,043 --> 00:41:03,418
And so then the night
before I left,
903
00:41:03,462 --> 00:41:05,962
He gave me a card
that he wrote that said,
904
00:41:06,006 --> 00:41:07,046
"you can do hard things."
905
00:41:07,090 --> 00:41:09,424
- So awesome.
- I'm so proud of you.
906
00:41:09,509 --> 00:41:12,927
The apron's awesome.
This is awesomer.
907
00:41:12,929 --> 00:41:15,180
Yeah!
908
00:41:15,182 --> 00:41:17,098
Gordon:
Next time on "masterchef"...
909
00:41:17,142 --> 00:41:19,058
Please welcome susan feniger.
910
00:41:19,102 --> 00:41:21,102
...The regional auditions
continue...
911
00:41:21,188 --> 00:41:22,937
Everybody knows west side's
the best side.
912
00:41:22,981 --> 00:41:24,355
I like that, that sass.
913
00:41:24,399 --> 00:41:26,566
...As the best from the west
914
00:41:26,568 --> 00:41:28,860
Battle it out
for a white apron.
915
00:41:28,904 --> 00:41:32,071
I am here to fight
for that apron!
916
00:41:32,073 --> 00:41:34,032
You're exactly what
we're looking for.
917
00:41:34,117 --> 00:41:35,366
Absolute resounding yes.
918
00:41:35,410 --> 00:41:37,702
This just very much
speaks california.
919
00:41:37,746 --> 00:41:39,913
I think everyone in the west,
we're just a little weirder.
920
00:41:39,956 --> 00:41:41,164
Wow.
921
00:41:41,166 --> 00:41:43,124
Pretty obvious
that it's a big no.
922
00:41:43,168 --> 00:41:44,626
I promise you I can do this.
923
00:41:44,711 --> 00:41:46,169
I just don't think you're ready.