1 00:00:02,086 --> 00:00:04,503 Gordon: Previously on "masterchef"... 2 00:00:04,547 --> 00:00:06,922 Welcome to the united tastes of america. 3 00:00:06,966 --> 00:00:11,010 ...Home cooks from four regions across the nation began the battle 4 00:00:11,053 --> 00:00:13,053 To become america's next masterchef. 5 00:00:13,097 --> 00:00:15,055 First up, the northeast. 6 00:00:15,099 --> 00:00:17,307 Please welcome daphne oz! 7 00:00:17,351 --> 00:00:19,018 Whoo! 8 00:00:19,061 --> 00:00:22,312 The northeast is a melting pot. 9 00:00:22,356 --> 00:00:26,525 - Whoo! - It's apron time, baby. It's apron time. 10 00:00:26,527 --> 00:00:29,987 It's another level this year. I just don't think you're ready for masterchef. 11 00:00:30,031 --> 00:00:31,363 It's a no from me. 12 00:00:33,200 --> 00:00:35,492 It was so delicious. I love the layering of flavors. 13 00:00:35,494 --> 00:00:39,663 - Ha-ha! - You're cooking instinctually and with honesty. 14 00:00:39,665 --> 00:00:42,124 That's a yes. 15 00:00:42,209 --> 00:00:43,834 - I need to tell you a little bit of bad news. - Okay. 16 00:00:43,919 --> 00:00:46,628 - You're not gonna see him for a few months. - Whoo! 17 00:00:46,672 --> 00:00:49,298 - Yeah! - Yeah! 18 00:00:49,341 --> 00:00:53,469 - Oh, lord! - Tonight... 19 00:00:53,471 --> 00:00:57,056 Welcome back, everybody, to the united tastes of america. 20 00:00:57,099 --> 00:01:00,017 The region competing tonight is the midwest. 21 00:01:00,061 --> 00:01:03,228 And we have another guest judge. Graham elliot! 22 00:01:03,272 --> 00:01:05,355 Do not let the midwest down. 23 00:01:05,399 --> 00:01:07,483 ...The regional audition rounds continue... 24 00:01:07,485 --> 00:01:09,777 - Pound it out, baby. - If this dish doesn't earn me an apron, 25 00:01:09,820 --> 00:01:12,905 I'm not sure I understand what you're looking for on "masterchef." 26 00:01:12,907 --> 00:01:14,656 ...As the midwest cooks compete... 27 00:01:14,700 --> 00:01:16,158 - That looks like home. - Whoo! 28 00:01:16,160 --> 00:01:18,285 ...For a coveted white apron. 29 00:01:18,329 --> 00:01:20,704 It's symbolic of the midwest and the heartland. 30 00:01:20,748 --> 00:01:22,915 The passion's there. I can taste that passion. 31 00:01:22,958 --> 00:01:24,166 This dish is a wow dish. 32 00:01:24,210 --> 00:01:26,376 The sauce just tastes so bland. 33 00:01:26,420 --> 00:01:29,296 Fingers crossed it tastes better than it looks. 34 00:01:33,094 --> 00:01:36,428 - This is gonna be fun. - Whoo! I'm sweating. 35 00:01:36,472 --> 00:01:39,389 - You are walking away with one of those aprons, okay? - Okay. 36 00:01:39,433 --> 00:01:41,433 I hope the midwest is going today. 37 00:01:41,435 --> 00:01:43,685 I'm ready to show off my skills. 38 00:01:43,729 --> 00:01:47,064 My dad's the best cook here, and he's gonna get an apron today. 39 00:01:47,108 --> 00:01:49,858 - Yeah! - Represent. You gotta represent. 40 00:01:49,902 --> 00:01:51,235 Whoa, whoa, whoa, whoa, whoa, whoa! 41 00:01:51,278 --> 00:01:55,614 - ( cheers and applause ) - whoo! 42 00:02:00,996 --> 00:02:03,664 - Yeah! - Look at that, dude! 43 00:02:11,549 --> 00:02:13,340 ( squeals, laughs ) 44 00:02:13,384 --> 00:02:17,386 - Unreal! - Oh, my god. 45 00:02:17,429 --> 00:02:21,265 Welcome back, everybody, to the season 13 auditions. 46 00:02:24,395 --> 00:02:28,647 So far, we've seen some talented home cooks from the northeast. 47 00:02:28,691 --> 00:02:29,940 - Whoo! - Yeah. 48 00:02:29,942 --> 00:02:31,692 We've already given out five aprons. 49 00:02:31,694 --> 00:02:33,443 That means there's 15 left. 50 00:02:33,487 --> 00:02:37,114 Tonight the best home cooks from another region 51 00:02:37,158 --> 00:02:39,032 Will show us their skills. 52 00:02:39,076 --> 00:02:42,870 Only a select few of you will earn a masterchef apron 53 00:02:42,913 --> 00:02:44,454 And stay in the running 54 00:02:44,498 --> 00:02:46,623 To earn the title, the trophy... 55 00:02:46,667 --> 00:02:47,875 - Whoo! - ( murmuring ) 56 00:02:47,960 --> 00:02:51,170 ...And the awesome grand prize 57 00:02:51,213 --> 00:02:53,422 Of a quarter of a million dollars. 58 00:02:56,218 --> 00:02:58,010 Whoo! 59 00:02:58,053 --> 00:03:00,470 Gordon: So the region competing tonight 60 00:03:00,514 --> 00:03:03,307 Is truly the heart of american cuisine. 61 00:03:03,350 --> 00:03:06,768 There you'll find fresh corn, delicious squash, 62 00:03:06,812 --> 00:03:12,107 And enough casseroles to fill any table at a potluck, right? 63 00:03:12,151 --> 00:03:16,486 That region is the midwest. 64 00:03:16,530 --> 00:03:18,030 Man: Midwest! 65 00:03:18,032 --> 00:03:19,990 - Heck yeah! - Yeah! 66 00:03:20,034 --> 00:03:21,533 Yeah! 67 00:03:21,577 --> 00:03:26,455 And we have yet another guest judge joining us tonight. 68 00:03:26,457 --> 00:03:31,043 He's an absolute expert in midwestern flavors and food. 69 00:03:31,086 --> 00:03:32,294 - Yeah! - Whoo! 70 00:03:32,296 --> 00:03:34,254 Gordon: He has received two michelin stars 71 00:03:34,298 --> 00:03:37,758 And is one of the original members 72 00:03:37,760 --> 00:03:39,051 Of the masterchef family. 73 00:03:39,094 --> 00:03:43,222 Please welcome the amazing graham elliot. 74 00:03:43,265 --> 00:03:44,264 Yeah! 75 00:03:50,189 --> 00:03:52,731 Yay! 76 00:03:52,775 --> 00:03:57,027 I've watched this man for half of my life almost on "masterchef." 77 00:03:57,071 --> 00:03:58,987 I've always wanted to go to his restaurant. 78 00:03:59,031 --> 00:04:00,489 It's only four hours away, but it's really hard to get into. 79 00:04:00,491 --> 00:04:02,532 And so for him to be here is exciting 80 00:04:02,576 --> 00:04:04,952 And makes me want to try that much harder to impress him. 81 00:04:04,995 --> 00:04:07,120 - Wow. - Welcome back, buddy. Good to see you. 82 00:04:07,164 --> 00:04:09,456 - Thank you so much. - Now, you've become such 83 00:04:09,458 --> 00:04:12,251 A phenomenon from the midwest, but in your mind, 84 00:04:12,294 --> 00:04:13,794 What's so special about the ingredients from the midwest? 85 00:04:13,879 --> 00:04:15,545 I mean, we call it the mid-best, right? 86 00:04:15,589 --> 00:04:17,214 You're in the heartland. 87 00:04:17,216 --> 00:04:18,298 You are working with ingredients 88 00:04:18,342 --> 00:04:20,217 That are grown right around you, 89 00:04:20,261 --> 00:04:22,511 And for me it's about bringing it back down to basics 90 00:04:22,513 --> 00:04:24,304 - And making tasty food with that. - Sure. 91 00:04:24,306 --> 00:04:26,265 You've been here before, you've pushed them to the extreme, 92 00:04:26,300 --> 00:04:27,891 But what do you want to personally see tonight? 93 00:04:27,935 --> 00:04:31,311 I want you guys to stand out but still stay true to you, 94 00:04:31,355 --> 00:04:34,356 Your family, your story, and especially that midwest region. 95 00:04:34,441 --> 00:04:39,194 - Whoo! - We got you. We got you. 96 00:04:39,238 --> 00:04:41,029 Right, all of you, you'll have 45 minutes tonight 97 00:04:41,031 --> 00:04:42,698 To make your signature dishes. 98 00:04:42,741 --> 00:04:46,076 And don't forget, if you want to earn one of the midwest aprons, 99 00:04:46,078 --> 00:04:49,121 Three of us need to say yes to you and your food. 100 00:04:49,164 --> 00:04:52,958 Last words of advice, do not let the midwest down. 101 00:04:52,993 --> 00:04:54,584 - Hell no! - All right! 102 00:04:56,255 --> 00:04:58,380 The very best of luck to you all. 103 00:04:58,382 --> 00:04:59,464 See you shortly. 104 00:05:00,926 --> 00:05:04,219 - Yeah! - Whoo! 105 00:05:05,472 --> 00:05:07,931 How excited are we to have graham elliot back? 106 00:05:07,975 --> 00:05:09,224 - Yes! - How you feeling? 107 00:05:09,268 --> 00:05:11,018 I feel excited. You know, this is great. 108 00:05:11,061 --> 00:05:13,061 The midwest isn't just flyover country. 109 00:05:13,105 --> 00:05:14,980 There's a lot of different cultures there. 110 00:05:15,024 --> 00:05:16,857 - It's not just steak and potatoes. - Yeah. 111 00:05:16,900 --> 00:05:19,109 And I feel like the food from the midwest is misunderstood. 112 00:05:19,153 --> 00:05:20,402 Absolutely. There's a lot of history. 113 00:05:20,446 --> 00:05:22,696 - Mmm. - Yeah. 114 00:05:26,952 --> 00:05:29,911 You are in the masterchef kitchen, dude. 115 00:05:29,997 --> 00:05:32,289 Pretty damn cool, huh? 116 00:05:32,333 --> 00:05:35,000 My name is grant. I'm 32 years old from altoona, iowa. 117 00:05:35,044 --> 00:05:38,420 That looks fabulous, buddy. Love it, love it. 118 00:05:38,464 --> 00:05:40,339 My love and my passion for cooking 119 00:05:40,382 --> 00:05:42,758 Comes from one of the darkest moments in my entire life. 120 00:05:42,760 --> 00:05:46,011 I was going through a divorce at the time and I couldn't sleep. 121 00:05:46,055 --> 00:05:47,304 I was 2, 3, 4 in the morning 122 00:05:47,306 --> 00:05:49,222 Just tossing and turning in that bed. 123 00:05:49,266 --> 00:05:50,766 You know, I finally turned on my phone 124 00:05:50,809 --> 00:05:53,894 And just watched videos all night of different chefs, 125 00:05:53,937 --> 00:05:55,479 Specifically gordon ramsay. 126 00:05:55,481 --> 00:05:57,564 I would pick one of the videos that I watched. 127 00:05:57,608 --> 00:06:00,233 The next day, I'd go downstairs and I'd make it. 128 00:06:00,235 --> 00:06:02,319 Cooking is what kept me sane and kept me putting grady, 129 00:06:02,363 --> 00:06:04,029 My son, at the forefront of everything. 130 00:06:04,114 --> 00:06:05,655 For my sous chef. 131 00:06:05,657 --> 00:06:07,449 I'm here to show my son that if we work hard 132 00:06:07,451 --> 00:06:09,242 And if we put our minds to something, 133 00:06:09,244 --> 00:06:10,452 We can do big things. 134 00:06:10,496 --> 00:06:12,329 Whoa! 135 00:06:12,373 --> 00:06:15,123 Put your head down, learn, listen, 136 00:06:15,167 --> 00:06:17,084 And this is what can come from it. 137 00:06:17,127 --> 00:06:18,543 All right, buddy, let's go out. 138 00:06:18,587 --> 00:06:20,087 Me and you. 139 00:06:22,383 --> 00:06:26,468 - What up? What up? - Hey, hey! 140 00:06:26,512 --> 00:06:28,887 - Hey there, big fella. Good. - How we doing? 141 00:06:28,931 --> 00:06:30,222 What are you cooking for us now? 142 00:06:30,224 --> 00:06:32,182 I'm gonna do a roasted sweet corn agnolotti 143 00:06:32,184 --> 00:06:34,393 And a lemon chai butter sauce with that. 144 00:06:34,395 --> 00:06:36,353 - You know, agnolotti is not an easy thing. - Of course. 145 00:06:36,397 --> 00:06:38,313 It's a certain kind of a ravioli. There's a lot of technique. 146 00:06:38,357 --> 00:06:40,315 You fresh pasta sitting, which looks good. 147 00:06:40,359 --> 00:06:43,360 Pasta has the right texture. The water has to be salted. 148 00:06:43,404 --> 00:06:45,445 - There's a lot of variables here. - Absolutely. 149 00:06:45,447 --> 00:06:47,864 The corn and the agnolotti, is it in the filling or outside? 150 00:06:47,908 --> 00:06:50,492 - It is gonna be in the filling. - What else is in the filling? 151 00:06:50,536 --> 00:06:52,077 Grant: Right now I just have the roasted corn, 152 00:06:52,121 --> 00:06:54,121 A little bit of salt, pepper, and smoked paprika. 153 00:06:54,164 --> 00:06:56,248 - This looks really good to me. - Aarón: Yeah, I agree. 154 00:06:56,250 --> 00:06:58,041 - And this lady is who? - This is my mother laura. 155 00:06:58,085 --> 00:07:00,168 - Hi, mom. Are you proud of your son? - Laura: Very nice to meet you. 156 00:07:00,170 --> 00:07:02,212 More than I could ever tell you. 157 00:07:02,256 --> 00:07:03,880 - Aarón: That's awesome. - Aw. 158 00:07:03,924 --> 00:07:05,924 - He's very humble. - Humble. 159 00:07:06,009 --> 00:07:07,551 - He's very giving. - Giving. 160 00:07:07,636 --> 00:07:09,219 He's very dedicated. 161 00:07:09,263 --> 00:07:12,472 Okay, so he can be a priest. Is he a good cook though? 162 00:07:12,516 --> 00:07:15,559 - Best of luck, señor. - Thank you, joe. Thank you, aarón. 163 00:07:16,728 --> 00:07:20,147 - Nice, nice, nice. - Okay. 164 00:07:21,567 --> 00:07:23,900 That's beautiful. 165 00:07:23,944 --> 00:07:27,154 - Nice. - Come on, grant! 166 00:07:27,197 --> 00:07:28,488 It looks really good. 167 00:07:28,532 --> 00:07:29,322 There you go. 168 00:07:29,366 --> 00:07:30,949 Lemon butter, lemon butter. 169 00:07:30,993 --> 00:07:32,284 Just under three. 170 00:07:32,327 --> 00:07:35,412 - Oh, she's pretty! - Gorgeous. 171 00:07:35,414 --> 00:07:37,622 Yeah! 172 00:07:37,666 --> 00:07:42,377 Five, four, three, two, one! 173 00:07:42,421 --> 00:07:45,088 Yeah! 174 00:07:45,132 --> 00:07:46,673 Grant: I think it's finally sinking in now 175 00:07:46,717 --> 00:07:48,175 That gordon's gonna putting a fork in my agnolotti, 176 00:07:48,218 --> 00:07:50,051 And I hope he doesn't say my food's crap. 177 00:07:50,095 --> 00:07:52,304 - Welcome. - Look at me. 178 00:07:52,347 --> 00:07:54,890 I'm a big old boy. I'm corn-fed. I'm from iowa. 179 00:07:54,933 --> 00:07:56,933 If I mess up a corn dish, I don't know if I can go back home. 180 00:07:56,977 --> 00:07:59,302 My name is grant. I'm from altoona, iowa. 181 00:07:59,313 --> 00:08:01,188 Today I've presented for you 182 00:08:01,231 --> 00:08:03,023 A roasted sweet corn agnolotti 183 00:08:03,108 --> 00:08:04,858 With lemon butter and chives. 184 00:08:04,902 --> 00:08:07,068 Corn is a quintessential iowa product, 185 00:08:07,112 --> 00:08:09,404 So what I wanted to do today is really recreate 186 00:08:09,448 --> 00:08:12,949 What it was like to be in my mom's backyard shucking corn. 187 00:08:12,951 --> 00:08:14,284 She'd throw it the boiling water. 188 00:08:14,328 --> 00:08:16,411 We'd take it out, slather it in butter and salt. 189 00:08:16,455 --> 00:08:18,705 So today I just wanted to elevate that a bit for you. 190 00:08:18,749 --> 00:08:21,249 And what's the personal dream? Because obviously you've set your sights on an apron. 191 00:08:21,293 --> 00:08:22,918 The dream for this is to be able 192 00:08:22,961 --> 00:08:25,086 To open my own farm to table style restaurant 193 00:08:25,130 --> 00:08:26,630 Right in my hometown of altoona. 194 00:08:26,673 --> 00:08:29,257 - Shall we? - Yeah. 195 00:08:29,259 --> 00:08:32,219 Wow, okay. So, visually, I mean, this thing's got finesse. 196 00:08:32,221 --> 00:08:34,054 I love the shape of the agnolotti. 197 00:08:34,097 --> 00:08:36,389 I love the caramelized corn. It looks beautiful. 198 00:08:36,433 --> 00:08:40,018 I love it. It's definitely got iowa written all over it. 199 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.