1 00:00:06,397 --> 00:00:08,747 Wow. Seriously, are you two food snobs? 2 00:00:08,834 --> 00:00:12,273 Gordon, you don't even live in America. What do you know? 3 00:00:12,273 --> 00:00:13,970 Look, here's the question for the table. 4 00:00:13,970 --> 00:00:15,798 Which region has the best cooks? 5 00:00:15,798 --> 00:00:17,104 Take it from a Southerner, 6 00:00:17,191 --> 00:00:19,149 the South has the best chili around. 7 00:00:19,149 --> 00:00:20,759 - We know that, okay? - Okay, I agree. 8 00:00:20,846 --> 00:00:24,546 Let me tell you chili. I had the bison chili-- Montana. 9 00:00:24,633 --> 00:00:27,114 - Bison? - What are you doing in Montana anyway? 10 00:00:27,201 --> 00:00:28,332 - I was fishing. - Fishing? 11 00:00:28,419 --> 00:00:29,507 - Aarón: Fishing. - Nice. 12 00:00:29,507 --> 00:00:30,769 Fishing for compliments. 13 00:00:30,769 --> 00:00:33,729 Fishing for-- 14 00:00:33,729 --> 00:00:37,124 - There you go. - So honestly, my vote is going to the West. 15 00:00:37,124 --> 00:00:39,213 No, the question is have you ever had Cincinnati chili? 16 00:00:39,300 --> 00:00:40,779 I've never even been to Cincinnati. 17 00:00:40,779 --> 00:00:42,520 Well, you're missing out, okay? 'Cause it's a fantastic place. 18 00:00:42,520 --> 00:00:44,696 Why? It's a fly-over place. 19 00:00:44,696 --> 00:00:47,134 No, it's not. I think you're selling people short. 20 00:00:47,134 --> 00:00:49,527 The cooks in the Midwest have some tricks up their sleeve, trust me. 21 00:00:49,527 --> 00:00:51,051 I heard the best hamburger comes from California. 22 00:00:51,051 --> 00:00:53,227 - Says who? - Me. 23 00:00:53,227 --> 00:00:55,316 What do you mean? It has avocado on it? 24 00:00:55,316 --> 00:00:57,666 Or it has, like, a soy protein? 25 00:00:57,753 --> 00:00:59,842 They don't even use meat when they make hamburgers in California. 26 00:00:59,842 --> 00:01:03,454 - I'd take a hard pass on that. - I know a bunch of great cooks 27 00:01:03,541 --> 00:01:06,457 in the East Coast who would beg to differ. Can I have a French fry? 28 00:01:06,544 --> 00:01:08,720 Look, if you're interested in spending 25 bucks for a burger, 29 00:01:08,720 --> 00:01:10,766 which is basically ground beef in buns, but... 30 00:01:10,766 --> 00:01:12,768 - You're killing me. - What did I say? 31 00:01:12,768 --> 00:01:14,161 - No. I say no. - Seriously? It's good. 32 00:01:14,248 --> 00:01:16,163 - I say no. Time out. - All right, guys. 33 00:01:16,250 --> 00:01:17,729 Let's settle it once and for all. 34 00:01:17,729 --> 00:01:20,254 Northeast cooks are the best, end of story. 35 00:01:20,341 --> 00:01:22,821 - No! - I don't know about that, 36 00:01:22,821 --> 00:01:24,954 but we're about to find out. 37 00:01:24,954 --> 00:01:27,696 This season on "MasterChef," 38 00:01:27,783 --> 00:01:30,438 we're celebrating America's culinary diversity... 39 00:01:30,438 --> 00:01:32,179 The Northeast is bringing it. What's up, Brooklyn? 40 00:01:32,266 --> 00:01:33,789 Westside is the best side. 41 00:01:33,789 --> 00:01:35,356 Hell yeah, the best cooks are from the South! 42 00:01:35,356 --> 00:01:37,271 The Midwest is best! 43 00:01:37,271 --> 00:01:40,578 This is "MasterChef: United Tastes Of America." 44 00:01:40,578 --> 00:01:43,015 - Come on! - ...as cooks from across the nation... 45 00:01:43,015 --> 00:01:46,584 - Let's go, baby! - ...compete to bring the MasterChef trophy 46 00:01:46,584 --> 00:01:48,151 back to their home turf. 47 00:01:48,151 --> 00:01:50,719 I am here to win "MasterChef!" 48 00:01:50,806 --> 00:01:53,504 - It's a regional rumble... - Come on, South! Y'all got it! 49 00:01:53,504 --> 00:01:55,811 Midwest are owning it tonight. 50 00:01:55,811 --> 00:01:57,639 I think they're a little scared of us. 51 00:01:57,726 --> 00:02:01,251 ...between the best home cooks from all over the U.S.A. 52 00:02:01,251 --> 00:02:04,385 - Look at that technique. - I can throw down in the kitchen right here. 53 00:02:04,385 --> 00:02:06,648 - That does not taste good. - So terrible. 54 00:02:06,735 --> 00:02:08,519 You really wanna lose this thing, huh? 55 00:02:08,519 --> 00:02:11,435 - I messed up. - It's Disaster Chef! 56 00:02:11,435 --> 00:02:13,002 You've got to start plating! 57 00:02:13,002 --> 00:02:14,569 Nailed it! 58 00:02:14,569 --> 00:02:16,658 - This year... - Turn that over. 59 00:02:16,745 --> 00:02:18,312 - Wow. - ...where there is more strategy than ever... 60 00:02:18,312 --> 00:02:19,661 - Let's go! - Everybody's out to get you. 61 00:02:19,748 --> 00:02:21,358 It's not all fun and games anymore. 62 00:02:21,358 --> 00:02:22,925 So I'm gonna screw 'em over today. 63 00:02:22,925 --> 00:02:24,883 ...it's anyone's ballgame. 64 00:02:24,883 --> 00:02:28,452 - Welcome to Dodger Stadium. - Who's ready to eat? 65 00:02:28,452 --> 00:02:30,672 Table burgers and finish 'em. Where? Where? Where are the burgers? 66 00:02:30,759 --> 00:02:32,674 - Yo, y'all heard me? - In what world was that helpful? 67 00:02:32,761 --> 00:02:34,676 Switch! - But they'll need to work together... 68 00:02:34,676 --> 00:02:36,460 No, not that cream! Put that down. 69 00:02:36,460 --> 00:02:39,594 - Remember, identical plates! - Oh, my God. 70 00:02:39,594 --> 00:02:41,248 - You gotta let me know, okay? - I said it! 71 00:02:41,248 --> 00:02:42,988 - Holy [ bleep ]. - ...if they don't want 72 00:02:42,988 --> 00:02:44,251 to go down in flames... 73 00:02:45,469 --> 00:02:48,037 Whomp, whomp, whomp! 74 00:02:48,124 --> 00:02:50,431 Oh! 75 00:02:50,431 --> 00:02:52,868 - Whoo! All right! - All right! 76 00:02:52,868 --> 00:02:54,348 These are firefighters. 77 00:02:54,348 --> 00:02:55,479 Do not bring me an under steak. 78 00:02:55,566 --> 00:02:56,915 Come on, speed up! 79 00:02:56,915 --> 00:02:58,265 So, everyone, all happy customers? 80 00:02:58,265 --> 00:02:59,483 - No. - Raw steak. 81 00:02:59,483 --> 00:03:01,485 Does anyone care in here? 82 00:03:01,572 --> 00:03:03,705 Welcome to Hell's Kitchen Restaurant. 83 00:03:03,792 --> 00:03:05,402 Ice cold in the middle, and it's [ bleep ] raw. 84 00:03:05,402 --> 00:03:07,578 Don't ever disrespect me. 85 00:03:07,665 --> 00:03:10,799 - That was insane. - I just don't think you're ready. 86 00:03:10,886 --> 00:03:12,931 - I'm so sorry. - That's the weirdest thing I've ever tasted. 87 00:03:13,018 --> 00:03:16,283 - I think I was doubting myself. - I know you can do better. 88 00:03:16,283 --> 00:03:18,502 It's kind of tough, not gonna lie. 89 00:03:18,589 --> 00:03:22,114 Only one home cook will rise to the top... 90 00:03:22,114 --> 00:03:25,422 - Yeah! - You could serve it in a two star Michelin restaurant. 91 00:03:25,422 --> 00:03:26,945 Thank you. It's flawless. 92 00:03:27,032 --> 00:03:28,208 You got a home run there. 93 00:03:28,208 --> 00:03:29,948 ...and claim the title 94 00:03:29,948 --> 00:03:31,820 of America's next MasterChef. 95 00:03:31,820 --> 00:03:33,430 - You cook like a dream. - Thank you. 96 00:03:33,430 --> 00:03:35,389 - This is your moment. - Wow. 97 00:03:35,476 --> 00:03:38,435 This is "MasterChef: United Tastes Of America." 98 00:03:44,311 --> 00:03:47,401 Oh, my goodness! 99 00:03:47,488 --> 00:03:49,838 Oh, my gosh. This is so beautiful! 100 00:03:49,838 --> 00:03:53,407 - "MasterChef!" - All right. Midwest. 101 00:03:53,494 --> 00:03:56,105 - Oh! South! - Whoa, what is this? 102 00:03:56,192 --> 00:03:57,976 We got Iowa, baby! Check it out! 103 00:03:57,976 --> 00:04:01,632 - We made it! - Oh, my goodness. This is amazing. 104 00:04:15,690 --> 00:04:18,475 We here! We here! 105 00:04:22,914 --> 00:04:26,004 - This is crazy. - This is insane! 106 00:04:26,004 --> 00:04:27,789 - Yeah! - Nice to meet you. 107 00:04:27,876 --> 00:04:30,574 - How you doing? - Nice to meet you. 108 00:04:30,661 --> 00:04:32,620 What I bring from New Orleans 109 00:04:32,620 --> 00:04:37,451 is culture, dance, food, flavor, baby! 110 00:04:37,451 --> 00:04:39,540 - Where you guys from? - Brooklyn, New York. 111 00:04:39,540 --> 00:04:41,803 - You live in Los Angles? - L.A. local. 112 00:04:41,890 --> 00:04:43,761 I live in Woolwich, Maine. 113 00:04:43,761 --> 00:04:46,808 All of these other contestants should watch out for me 114 00:04:46,808 --> 00:04:48,592 because I wanna show people that we are about more 115 00:04:48,679 --> 00:04:50,594 than just "lobsta" and blueberries. 116 00:04:50,681 --> 00:04:52,814 - Get her going. Yes. - It's apron time. 117 00:04:52,901 --> 00:04:54,555 Where's the judges? Where's Gordon? 118 00:04:54,555 --> 00:04:55,686 Give me my apron. Gordon? 119 00:04:55,686 --> 00:04:58,298 Gordon! 120 00:05:03,694 --> 00:05:05,609 Let's go. 121 00:05:18,492 --> 00:05:22,844 Thank you so much! Welcome to the amazing MasterChef kitchen. 122 00:05:22,844 --> 00:05:27,849 - Yes! Thank you, thank you! - Yeah! Yeah! 123 00:05:27,849 --> 00:05:31,722 Now, tonight starts with the MasterChef auditions. 124 00:05:31,722 --> 00:05:33,768 Yes! 125 00:05:33,768 --> 00:05:35,422 The one thing I've always loved about "MasterChef" 126 00:05:35,422 --> 00:05:37,424 is the way that it shows off 127 00:05:37,511 --> 00:05:39,730 how diverse American cuisine can be. 128 00:05:39,730 --> 00:05:42,080 But this season is about more than just finding 129 00:05:42,080 --> 00:05:43,343 the best home cook in America. 130 00:05:43,343 --> 00:05:45,693 We wanna find out once and for all 131 00:05:45,693 --> 00:05:49,653 - where in America do the best cooks come from? - Oh, baby. 132 00:05:49,740 --> 00:05:53,657 This is "MasterChef: United Tastes Of America." 133 00:05:57,618 --> 00:05:59,707 Yeah! 134 00:05:59,707 --> 00:06:02,623 I know you're all extremely proud to be American, 135 00:06:02,623 --> 00:06:04,538 but, come on, let's be honest, 136 00:06:04,538 --> 00:06:05,365 you're just as proud to be from the West... 137 00:06:09,804 --> 00:06:10,587 ...from the Midwest... 138 00:06:12,372 --> 00:06:13,547 Whoo! 139 00:06:16,027 --> 00:06:16,724 ...from the South... 140 00:06:20,989 --> 00:06:23,992 ...and the Northeast. 141 00:06:23,992 --> 00:06:25,254 Come on! 142 00:06:27,125 --> 00:06:30,128 - Yes! - We are looking for home cooks 143 00:06:30,128 --> 00:06:32,566 that can represent your region 144 00:06:32,566 --> 00:06:35,351 with style and skill, but that's not all. 145 00:06:35,351 --> 00:06:37,135 On each night of the auditions, 146 00:06:37,222 --> 00:06:40,138 you'll compete to earn an apron 147 00:06:40,138 --> 00:06:43,446 against other cooks from your region. 148 00:06:46,971 --> 00:06:50,148 Now is your big chance to become a hometown hero 149 00:06:50,235 --> 00:06:54,239 and earn the beautiful MasterChef trophy. 150 00:06:57,895 --> 00:06:59,723 Plus, you'll win the grand prize-- 151 00:06:59,810 --> 00:07:01,595 a complete kitchen from Viking, 152 00:07:01,595 --> 00:07:05,033 new tools and bakeware from OXO, 153 00:07:05,033 --> 00:07:07,601 and a quarter of a million dollars. 154 00:07:13,171 --> 00:07:17,480 Now it's time to prove that you truly deserve one of these. 155 00:07:22,398 --> 00:07:25,967 The iconic MasterChef apron. 156 00:07:26,054 --> 00:07:28,970 Your task in the auditions is very simple. 157 00:07:28,970 --> 00:07:32,190 Make us your signature dish inspired by the culture, 158 00:07:32,277 --> 00:07:35,716 the cuisine, and perhaps the heritage of your region. 159 00:07:35,716 --> 00:07:38,240 Tonight we're gonna start with... 160 00:07:40,547 --> 00:07:41,765 ...the Northeast! 161 00:07:47,858 --> 00:07:50,208 Now, each night we'll be bringing in 162 00:07:50,295 --> 00:07:52,646 a very special guest judge 163 00:07:52,733 --> 00:07:55,953 who knows that region's cuisine better than anyone. 164 00:07:55,953 --> 00:07:57,781 - Ooh, okay. - Here to represent the Northeast, 165 00:07:57,781 --> 00:07:59,783 we have a prolific cookbook author, 166 00:07:59,783 --> 00:08:01,785 a culinary expert, 167 00:08:01,785 --> 00:08:05,659 and a beloved member of the MasterChef family. 168 00:08:05,746 --> 00:08:09,358 Please welcome back the amazing Daphne Oz! 169 00:08:09,358 --> 00:08:12,013 Hey! 170 00:08:12,013 --> 00:08:14,624 Oh! 171 00:08:14,624 --> 00:08:18,236 I'm missing the party out here. Oh, my God. 172 00:08:18,236 --> 00:08:22,023 Welcome back! 173 00:08:22,023 --> 00:08:24,895 Wow. The Northeast is near and dear to your heart. 174 00:08:24,895 --> 00:08:27,811 - Yes. - It's really helped shape your career, 175 00:08:27,898 --> 00:08:29,639 but what's so special about it? 176 00:08:29,639 --> 00:08:32,294 I mean, the Northeast is a melting pot. 177 00:08:32,294 --> 00:08:35,253 That is one of the most beautiful pieces of being in the Northeast 178 00:08:35,253 --> 00:08:37,691 is you walk four blocks in any direction and you can taste the world. 179 00:08:37,778 --> 00:08:40,258 I think it does keep Northeast cooks trying new things, 180 00:08:40,258 --> 00:08:42,870 but holding onto heritage really tightly, too. 181 00:08:42,870 --> 00:08:44,915 And what do you want to see from these contestants tonight? 182 00:08:45,002 --> 00:08:47,701 The food that excites me the most is family food. 183 00:08:47,788 --> 00:08:49,267 What did your family pass onto you? 184 00:08:49,354 --> 00:08:50,486 What gets you excited in the kitchen? 185 00:08:50,486 --> 00:08:51,922 I get goosebumps thinking about it. 186 00:08:51,922 --> 00:08:55,535 - All right! - So good to have you back. 187 00:08:55,535 --> 00:08:56,710 Right, you guys ready? 188 00:08:56,710 --> 00:08:58,799 Yeah! - Good. 189 00:08:58,799 --> 00:09:00,278 Tonight you'll all have 45 minutes 190 00:09:00,365 --> 00:09:04,065 to cook your delicious signature dishes. 191 00:09:04,065 --> 00:09:06,067 Now to get your hands on those white aprons, 192 00:09:06,067 --> 00:09:11,725 you'll need at least three yeses from the judges. 193 00:09:11,725 --> 00:09:15,076 Your time starts when that clock starts. 194 00:09:15,076 --> 00:09:16,860 Give it your best, okay? We'll see you in the restaurant. 195 00:09:16,947 --> 00:09:19,907 - Good luck. Come on. - Good luck, guys! 196 00:09:25,739 --> 00:09:27,262 Season 13. Welcome back, by the way. 197 00:09:27,262 --> 00:09:29,003 - Thank you. - We have missed you, girl. 198 00:09:29,003 --> 00:09:31,309 I mean, what a way to kick off tonight. Northeast. 199 00:09:31,396 --> 00:09:34,704 You know, I have to ask, season 13, you have seen it all. 200 00:09:34,704 --> 00:09:35,836 What are you looking for this season 201 00:09:35,836 --> 00:09:37,751 that's going to set these competitors apart 202 00:09:37,838 --> 00:09:39,056 that you think is really gonna take it to the next level? 203 00:09:39,056 --> 00:09:40,971 Repping the region is huge here. 204 00:09:40,971 --> 00:09:42,320 How's that reflected to what they put on the plate? 205 00:09:42,407 --> 00:09:44,671 I've always said that the Northeast is the heartbeat 206 00:09:44,758 --> 00:09:46,324 of the restaurant world in America, 207 00:09:46,411 --> 00:09:47,587 and the level should be super high. 208 00:09:47,587 --> 00:09:49,110 It'll be the fastest 45 minutes 209 00:09:49,197 --> 00:09:50,981 of their entire culinary career. 210 00:09:50,981 --> 00:09:53,680 Three, two, one! 211 00:09:53,680 --> 00:09:56,900 - Get it, Carla. Get it, Carla. - Whoo! 212 00:09:56,987 --> 00:10:01,252 - Come on, y'all! Let's go! - Let's go, Buffalo! 213 00:10:01,252 --> 00:10:04,081 - Let's go, Buffalo! - You got this, Carla. 214 00:10:04,081 --> 00:10:07,215 Northeast got the best Italian, hands down. 215 00:10:07,302 --> 00:10:09,870 I mean, you're not gonna get good Italian anywhere else but the Northeast. 216 00:10:12,916 --> 00:10:15,005 - Oh, yeah, lots of cheese. - Lots of cheese. 217 00:10:15,005 --> 00:10:18,226 So the recipe that I'm doing is a homemade manicotti. 218 00:10:18,226 --> 00:10:20,358 What's really special about my recipe 219 00:10:20,358 --> 00:10:23,013 is that I'm making it with a homemade crepe. 220 00:10:23,100 --> 00:10:24,928 I can't believe I'm cooking Italian food for Joe. 221 00:10:25,015 --> 00:10:27,409 It's really nerve-wracking, but at the same time, 222 00:10:27,409 --> 00:10:28,453 I'm cooking from the heart. 223 00:10:32,370 --> 00:10:37,027 - Final countdown. - ...seven, six, five, four, 224 00:10:37,027 --> 00:10:39,464 three, two, one. 225 00:10:45,906 --> 00:10:48,169 I'm Carla. This dish is so special to me. 226 00:10:48,256 --> 00:10:51,781 This is my grandma's homemade manicotti. 227 00:10:51,781 --> 00:10:54,175 - So normally manicotti are made with lasagna sheets. - Yes. 228 00:10:54,262 --> 00:10:56,351 - You roll them up. You're not doing that. - Correct. 229 00:10:56,351 --> 00:10:59,354 - No, I'm doing a homemade crepe. - Wow. 230 00:10:59,354 --> 00:11:01,791 It's so much better. All right, we'll see if it works. 231 00:11:01,791 --> 00:11:04,881 - Interesting. - Carla, you need three yeses for an apron tonight. 232 00:11:04,881 --> 00:11:06,840 Shall we? All right. 233 00:11:10,713 --> 00:11:11,888 Did you drain the ricotta? 234 00:11:14,195 --> 00:11:15,544 I did not. 235 00:11:18,286 --> 00:11:22,072 Bold move substituting the pasta for the crepe, 236 00:11:22,159 --> 00:11:23,987 but if you're gonna do that then get some herbs in those crepes. 237 00:11:24,074 --> 00:11:25,902 Just make them stand out. 238 00:11:25,902 --> 00:11:29,079 That's supposed to be the star of this dish. 239 00:11:29,166 --> 00:11:30,820 Unfortunately, you overcooked the crawfish. 240 00:11:30,820 --> 00:11:32,866 You have to treat them very gently. 241 00:11:32,953 --> 00:11:34,868 For me, that is such a glaring issue 242 00:11:34,868 --> 00:11:37,435 that for me it's a no. I'm sorry. 243 00:11:37,435 --> 00:11:40,961 There's series of technical issues with this dish 244 00:11:40,961 --> 00:11:43,180 from the ricotta being not drained properly, 245 00:11:43,180 --> 00:11:45,095 from the consistency of the crepe, 246 00:11:45,095 --> 00:11:47,097 from the tomato sauce not integrating 247 00:11:47,184 --> 00:11:49,230 with the rest of the dish. It's a no for me. 248 00:11:49,230 --> 00:11:51,798 Unfortunately, that's two nos, so no apron. I'm sorry. 249 00:11:54,714 --> 00:11:58,239 - Aww! - It's okay. 250 00:11:58,326 --> 00:12:02,199 Aww. 251 00:12:02,199 --> 00:12:04,985 - Joe ripped me a new one. - Did he? 252 00:12:06,900 --> 00:12:09,250 This is the typical MasterChef entree dish 253 00:12:09,250 --> 00:12:11,078 that's created to fool the judges, 254 00:12:11,078 --> 00:12:12,470 and with the level of talent we have out there, 255 00:12:12,470 --> 00:12:14,081 we cannot afford to do that. 256 00:12:16,039 --> 00:12:17,737 You know it. It's apron time, baby. 257 00:12:17,737 --> 00:12:19,173 It's apron time. 258 00:12:19,173 --> 00:12:21,436 Usually I'm in a recording studio, 259 00:12:21,436 --> 00:12:23,786 and you would think that would be more peaceful than this, 260 00:12:23,786 --> 00:12:27,007 but to be honest, I find my peace in the kitchen. This is my sanctuary. 261 00:12:27,007 --> 00:12:29,400 I'm Richie, I'm 28 years old, I'm from Silver Spring, Maryland, 262 00:12:29,400 --> 00:12:31,489 and I'm a musician and a songwriter. 263 00:12:31,489 --> 00:12:35,580 - Maryland is in the house. - I am such a proud Northeast rep. 264 00:12:35,667 --> 00:12:38,453 Maryland is so rich in culture and food, so being able to put it on the map, 265 00:12:38,453 --> 00:12:41,369 - that's what I'm here for, baby. - We ready for salmon time. 266 00:12:41,369 --> 00:12:43,850 - You know what time it is. - All right, it's killing me just sitting in this room. 267 00:12:43,850 --> 00:12:47,375 - I need to go and see what's happening in this kitchen. - Let's go. 268 00:12:47,375 --> 00:12:51,858 All right, the door's opening! Whoo! 269 00:12:51,945 --> 00:12:54,034 Whoo! 270 00:12:54,034 --> 00:12:56,297 Whoo! It smells good. 271 00:12:56,384 --> 00:12:59,822 - Young man... - Richie. 272 00:12:59,822 --> 00:13:02,259 Richie, good to see you, bud. Tell me about the dish. What are you doing? 273 00:13:02,259 --> 00:13:04,305 So I'm doing a crispy skin salmon with spinach, 274 00:13:04,305 --> 00:13:06,524 and then I'm gonna do some parmesan crusted potatoes. 275 00:13:06,524 --> 00:13:08,178 - It smells delicious. - Thank you so much. 276 00:13:08,178 --> 00:13:10,180 How are you gonna make sure this is not overcooked? 277 00:13:10,267 --> 00:13:11,921 'Cause that's the one thing that could sink this whole dish. 278 00:13:11,921 --> 00:13:13,314 Right now we're focusing on the skin. 279 00:13:13,401 --> 00:13:15,316 I'm gonna flip it, let it get a nice sear on the top. 280 00:13:15,316 --> 00:13:18,101 And while it's resting, it'll bring itself up to temp. 281 00:13:18,101 --> 00:13:19,494 - Perfect. - Then it's out of my hands, you know? 282 00:13:19,494 --> 00:13:21,931 Love it. Listen, bring the magic through there, yes? 283 00:13:21,931 --> 00:13:23,411 - That's my plan. - Good luck. 284 00:13:23,411 --> 00:13:28,242 - Some magic. You know it. - Five minutes! Five minutes! 285 00:13:28,242 --> 00:13:31,201 I know that cheese and fish is sometimes a big no-no, 286 00:13:31,288 --> 00:13:34,117 but I think the flavor of these parmesan potatoes are so good, 287 00:13:34,117 --> 00:13:36,206 maybe it'll be a first and they'll think, 288 00:13:36,293 --> 00:13:38,339 "Oh, maybe I should try more cheese and seafood." 289 00:13:38,426 --> 00:13:42,996 Five, four, three, two, one. 290 00:13:45,999 --> 00:13:48,088 There's a lot I had to leave behind 291 00:13:48,088 --> 00:13:49,306 to come here and make this dream a reality. 292 00:13:49,306 --> 00:13:50,960 It can't all be for nothing. 293 00:13:52,919 --> 00:13:54,659 - Welcome. - Here he comes. 294 00:13:58,011 --> 00:14:01,231 I'm Richie. I'm a music producer from Silver Spring, Maryland. 295 00:14:01,318 --> 00:14:03,581 Today I've made crispy skin salmon with sweet habanero glaze, 296 00:14:03,581 --> 00:14:06,628 spinach with furikake butter, and parmesan roasted potatoes. 297 00:14:06,628 --> 00:14:08,717 Shall we have a look? Yeah? 298 00:14:14,331 --> 00:14:16,464 - Visually, great sear on the salmon. Love that. - Thank you. 299 00:14:16,464 --> 00:14:19,946 - It looks well-executed. - So this is the moment. 300 00:14:19,946 --> 00:14:22,731 Obviously, cooking fish to the right temperature is super important. 301 00:14:26,039 --> 00:14:28,041 - Looks good. - Looks beautiful. 302 00:14:28,041 --> 00:14:30,870 I like it. Let's try this out. 303 00:14:42,272 --> 00:14:44,057 So, first of all, perfectly cooked salmon. 304 00:14:44,144 --> 00:14:45,623 - I mean, really, you nailed it. - Thank you. 305 00:14:45,623 --> 00:14:48,278 It was so delicious. I love the layering of flavors. 306 00:14:48,365 --> 00:14:50,541 The only question mark for me is the parmesan cheese, 307 00:14:50,541 --> 00:14:52,369 but because it was still crispy and the texture was there 308 00:14:52,369 --> 00:14:56,330 and the flavor was there, it's a yes from me. 309 00:14:56,330 --> 00:14:58,288 You have a lot of beautiful flavors happening here. 310 00:14:58,288 --> 00:15:00,203 I think the idea of having the chili habanero 311 00:15:00,290 --> 00:15:03,076 was so necessary 'cause the salmon is fatty. 312 00:15:03,163 --> 00:15:05,078 It kinda cuts that, so it's a yes from me, too. 313 00:15:05,078 --> 00:15:08,168 Ooh. - All right, this dish 314 00:15:08,168 --> 00:15:11,301 has a lot of good components to it. 315 00:15:11,301 --> 00:15:14,217 Potatoes and the parmesan cheese are very well seasoned. 316 00:15:14,217 --> 00:15:15,653 They're crispy, they're gooey, they're good. 317 00:15:15,653 --> 00:15:18,439 The problem with this dish is it's like a simple dish, 318 00:15:18,526 --> 00:15:21,355 and it puts me in a tough spot. 319 00:15:21,355 --> 00:15:22,791 So here's what I'm gonna do. 320 00:15:22,878 --> 00:15:26,099 I'm gonna say no... 321 00:15:26,186 --> 00:15:28,362 and I'm gonna pass it to my associate, Gordon, 322 00:15:28,362 --> 00:15:30,364 who will decide your fate. 323 00:15:30,364 --> 00:15:33,019 Well, you have two yeses, one no. 324 00:15:33,106 --> 00:15:34,759 You need three for an apron. 325 00:15:45,683 --> 00:15:47,729 Well, you have two yeses, one no. 326 00:15:47,729 --> 00:15:49,339 You need three for an apron. 327 00:15:49,339 --> 00:15:51,559 First of all, the salmon's cooked beautifully. 328 00:15:51,559 --> 00:15:54,562 And the habanero glaze at the end? Beautiful. 329 00:15:54,649 --> 00:15:57,478 But spinach is watery, so it just takes all the flavoring down. 330 00:15:57,565 --> 00:15:59,262 - Tough one. - Can he be crafted? 331 00:15:59,349 --> 00:16:00,046 Uh... 332 00:16:06,182 --> 00:16:08,184 I'm gonna say no... 333 00:16:10,447 --> 00:16:13,711 ...to the music studio and yes to "MasterChef." 334 00:16:13,711 --> 00:16:15,496 - Congratulations, young man. - Yes! 335 00:16:15,583 --> 00:16:17,715 Congratulations. Come here, bud. 336 00:16:17,715 --> 00:16:19,717 What's your heart doing right now? 337 00:16:19,717 --> 00:16:20,762 - Are you losing your mind? - Congratulations. 338 00:16:20,762 --> 00:16:23,286 - Thank you. - Well done. 339 00:16:23,286 --> 00:16:25,332 - Thank you, guys. - Good luck, man. 340 00:16:25,332 --> 00:16:26,289 - Well done. - So honored to cook for you guys. 341 00:16:26,376 --> 00:16:27,725 - Prove me wrong, baby. - And I will. 342 00:16:27,725 --> 00:16:29,031 Welcome to "MasterChef." 343 00:16:32,295 --> 00:16:37,387 Let's go! 344 00:16:37,474 --> 00:16:40,042 I got myself a MasterChef apron! I'm so excited! 345 00:16:40,042 --> 00:16:41,739 - Yes! - I'm pumped! 346 00:16:41,739 --> 00:16:45,178 Northeast, baby! Let's go! 347 00:16:45,178 --> 00:16:46,744 Sacrificing the music career for this? Come on. 348 00:16:46,744 --> 00:16:48,268 - That's huge. - That's huge. 349 00:16:48,268 --> 00:16:49,008 I hope it's the right move. 350 00:16:54,230 --> 00:16:57,059 What a flip! What a flip! 351 00:16:57,059 --> 00:17:00,106 What a flip! 352 00:17:00,106 --> 00:17:02,195 Meat! Is it time for the meat? 353 00:17:02,195 --> 00:17:03,326 It's time for-- nope, it's time for the dough. 354 00:17:03,413 --> 00:17:06,416 - Yeah, dough. - I am from Woolwich, Maine, 355 00:17:06,503 --> 00:17:10,159 and I am very, very proud to represent that town 356 00:17:10,159 --> 00:17:13,249 because we know how to work with what we have around us. 357 00:17:13,249 --> 00:17:15,208 We don't have a Whole Foods in my area. 358 00:17:15,208 --> 00:17:17,384 We are very resourceful. 359 00:17:17,384 --> 00:17:19,342 - This is you on a plate. - Seriously. 360 00:17:19,429 --> 00:17:21,431 - You on a plate. - My name is Nina, 361 00:17:21,518 --> 00:17:24,173 I'm a rock and roll marketing manager from Maine, 362 00:17:24,173 --> 00:17:25,479 and my favorite thing in the whole world to do 363 00:17:25,479 --> 00:17:27,350 is go out the woods and hunt and forage 364 00:17:27,350 --> 00:17:28,569 and finding amazing wild food to eat. 365 00:17:28,569 --> 00:17:30,788 For me, cooking starts outside 366 00:17:30,875 --> 00:17:34,227 because that's where I get all the ingredients that inspire me. 367 00:17:34,227 --> 00:17:36,229 That's where I hang out with all my animals 368 00:17:36,229 --> 00:17:37,447 and hang out with all the trees. 369 00:17:45,803 --> 00:17:48,458 - Hello. Hi! - How are you? 370 00:17:48,458 --> 00:17:50,156 Hi! What's up, guys? My name is Nina. 371 00:17:50,156 --> 00:17:52,245 - Ooh, we got some dumplings. - Yes. 372 00:17:52,245 --> 00:17:54,551 - Aarón: Those look fantastic. - Thanks. 373 00:17:54,551 --> 00:17:56,684 Kinda pretty straightforward. Just a beef dumpling for-- 374 00:17:56,684 --> 00:17:58,816 It's not beef. It's venison, thank you very much. 375 00:17:58,816 --> 00:18:02,168 - Venison? Did you pork fat in it? - I did not, 376 00:18:02,168 --> 00:18:03,517 'cause that's what we do in Maine. 377 00:18:03,517 --> 00:18:05,388 We use what we have sometimes. We don't have pork fat. 378 00:18:05,388 --> 00:18:06,607 Sometimes we have squirrel fat. We use that instead. 379 00:18:06,607 --> 00:18:08,696 - I like squirrel fat. - Squirrels have fat? 380 00:18:08,696 --> 00:18:11,264 - Aarón: Yeah. - See? He knows. 381 00:18:11,264 --> 00:18:12,395 We fighting them in the trees. They're always there, okay? 382 00:18:12,482 --> 00:18:14,441 This is gonna be very interesting. 383 00:18:14,441 --> 00:18:15,616 I think it's a super risky thing you're doing, 384 00:18:15,703 --> 00:18:17,618 but you know what? It could work. 385 00:18:17,618 --> 00:18:19,272 - I look forward to tasting it. - Yeah. Thank you. 386 00:18:19,359 --> 00:18:21,970 All right, Nina, you got about 11 minutes. 387 00:18:24,364 --> 00:18:27,454 My passion has been to get people excited about wild food, 388 00:18:27,454 --> 00:18:30,718 and I hope that the judges are gonna taste the passion 389 00:18:30,718 --> 00:18:33,634 that I have for my foraged ingredients. 390 00:18:33,634 --> 00:18:35,592 Those look gorgeous. 391 00:18:35,592 --> 00:18:37,159 Oh, I'm getting hungry just looking at them! 392 00:18:37,159 --> 00:18:41,424 Five, four, three, two, one! 393 00:18:41,511 --> 00:18:43,426 I'm done! 394 00:18:43,513 --> 00:18:44,949 There's only one thing I need to know. 395 00:18:44,949 --> 00:18:48,431 Does that apron come in camo? 396 00:18:48,518 --> 00:18:50,390 Hello. Welcome. - Hi, guys. I'm Nina. 397 00:18:50,390 --> 00:18:52,522 I'm from Woolwich, Maine. 398 00:18:52,522 --> 00:18:55,873 I made dumplings filled with venison and bok choy, 399 00:18:55,873 --> 00:18:57,875 and that is served with a cucumber salad 400 00:18:57,875 --> 00:18:59,442 with cilantro, peanuts, and chili. 401 00:18:59,529 --> 00:19:01,749 Dumplings are typically made with pork. 402 00:19:01,749 --> 00:19:03,620 I chose to put venison in them 403 00:19:03,620 --> 00:19:05,666 because I am representing my home state of Maine. 404 00:19:05,753 --> 00:19:07,537 Gordon and Joe: Shall we? 405 00:19:09,452 --> 00:19:11,498 Okay, visually, Daphne, what do you think? 406 00:19:11,498 --> 00:19:12,542 You give a nice portion of the dumplings, 407 00:19:12,542 --> 00:19:14,501 a lovely dipping sauce in the center. 408 00:19:14,501 --> 00:19:16,851 Honestly, I'm most excited about this cucumber salad. 409 00:19:16,851 --> 00:19:19,462 - It looks so delicious. - I agree, but I'm more concerned about 410 00:19:19,549 --> 00:19:21,638 the lack of fat inside with the venison. 411 00:19:21,638 --> 00:19:24,337 That's the bit's that's gonna be the telling point for me. 412 00:19:24,337 --> 00:19:27,253 So, shall we? Daphne, please. Let's go. 413 00:19:27,253 --> 00:19:29,342 All right. And what's in the dipping sauce? 414 00:19:29,342 --> 00:19:32,475 That is soy, apple cider vinegar, 415 00:19:32,562 --> 00:19:34,477 a little chili garlic paste, and some chives. 416 00:19:37,915 --> 00:19:39,700 First of all, it doesn't need the pork. 417 00:19:39,787 --> 00:19:41,832 If I'm honest, I can't taste it's venison 418 00:19:41,832 --> 00:19:43,138 because it's not as gamey. 419 00:19:43,138 --> 00:19:44,270 But it's the technical flair 420 00:19:44,357 --> 00:19:46,359 I'm in love with, 421 00:19:46,446 --> 00:19:49,579 - and it's an absolute definite yes for me. - Oh! 422 00:19:49,579 --> 00:19:51,538 Ooh, one yes. I wanna see more. 423 00:19:51,538 --> 00:19:53,714 These dumplings are light and tender, delicious. 424 00:19:53,714 --> 00:19:57,587 The meat is juicy. That cucumber salad is a shocker. Out of control. 425 00:19:57,674 --> 00:19:59,720 Spicy, delicious, it's a definite yes from me. 426 00:19:59,807 --> 00:20:01,939 Oh, thank you. Okay. That's two yeses. 427 00:20:01,939 --> 00:20:05,508 But I'm not gonna be so quick to drink the Kool-Aid here. 428 00:20:05,508 --> 00:20:07,380 Hmm. 429 00:20:07,467 --> 00:20:10,209 I don't know what these two were tasting... 430 00:20:20,654 --> 00:20:22,395 - That's two yeses. - Okay. 431 00:20:22,395 --> 00:20:25,615 But for me, the seasoning is completely off. 432 00:20:25,615 --> 00:20:27,661 It's way too spicy. 433 00:20:27,661 --> 00:20:29,750 It's totally, totally amateurish, 434 00:20:29,837 --> 00:20:33,971 - so for me it's a no. - Two yeses, one no. 435 00:20:33,971 --> 00:20:38,324 Right now your fate lies in the hands of Aarón Sánchez. 436 00:20:38,324 --> 00:20:40,413 There is some technical flaws for me personally with some of the dumplings. 437 00:20:40,413 --> 00:20:42,458 The filling is a little bit meek. 438 00:20:42,458 --> 00:20:43,981 It's a lot of wrapper for the filling. 439 00:20:43,981 --> 00:20:46,549 But what I love is your boldness, okay? 440 00:20:46,549 --> 00:20:50,771 There's freshness, and it highlights all the ingredients. 441 00:20:50,858 --> 00:20:51,989 I don't know. 442 00:21:03,044 --> 00:21:08,441 - Ha, ha! - Yeah! Yeah! 443 00:21:08,528 --> 00:21:12,619 Even though Joe called my flavor balances amateurish, 444 00:21:12,619 --> 00:21:14,664 it's okay. I need somebody to push me. 445 00:21:14,751 --> 00:21:16,013 I don't need everybody to tell me I'm awesome all the time. 446 00:21:16,013 --> 00:21:17,493 - Absolutely. - Very good point. 447 00:21:17,493 --> 00:21:19,452 Guys, look out, 448 00:21:19,452 --> 00:21:21,497 my competitive juices are flowing for sure. 449 00:21:21,497 --> 00:21:24,370 - Rock and roll! Yes! - Yeah! Yes! 450 00:21:24,370 --> 00:21:29,157 - Whoo! - Yeah! 451 00:21:29,244 --> 00:21:31,464 - Yeah! - That salad is awesome. 452 00:21:31,551 --> 00:21:33,596 Well, I hope I'm wrong. Delicious. Really good. 453 00:21:33,683 --> 00:21:35,381 Two aprons down, three to go. 454 00:21:35,381 --> 00:21:38,035 - Standards are high. - Whew! 455 00:21:38,035 --> 00:21:43,389 Purvi, Purvi, Purvi, Purvi, Purvi! 456 00:21:43,389 --> 00:21:45,739 I'm happy and excited to be here. 457 00:21:45,739 --> 00:21:47,610 It's an American dream which is coming true. 458 00:21:47,610 --> 00:21:49,917 I'm Purvi from East Windsor, New Jersey. 459 00:21:49,917 --> 00:21:53,486 My husband and I moved to the U.S. 21 years ago. 460 00:21:53,573 --> 00:21:57,403 My specialty is American and Indian fusion cooking. 461 00:21:57,403 --> 00:21:58,969 I wanna follow my passion and my dreams. 462 00:21:58,969 --> 00:22:02,712 I would like to open up a café called Purvi's Delight, 463 00:22:02,712 --> 00:22:05,280 and I would like to serve desserts of all over the world. 464 00:22:07,848 --> 00:22:11,678 The Indian community in New Jersey is really, really big, 465 00:22:11,678 --> 00:22:13,810 and I feel so proud to represent them. 466 00:22:13,810 --> 00:22:17,423 I'm making bundt cake with Indian flavors. 467 00:22:17,423 --> 00:22:18,772 The only thing that can go wrong 468 00:22:18,772 --> 00:22:20,861 is if the cakes don't bake properly. 469 00:22:20,861 --> 00:22:22,602 But I am very confident. 470 00:22:22,602 --> 00:22:23,951 I've been doing this for the last 21 years. 471 00:22:23,951 --> 00:22:26,301 I can do this in my sleep. 472 00:22:28,172 --> 00:22:32,089 Five, four, three, two, one! 473 00:22:32,089 --> 00:22:35,092 Just a little bit scared that if they cut the cakes 474 00:22:35,092 --> 00:22:36,442 and if it's not fully baked, 475 00:22:36,442 --> 00:22:38,531 that can definitely bring me down. 476 00:22:40,054 --> 00:22:42,883 Hi, my name is Purvi, and I'm from New Jersey. 477 00:22:42,970 --> 00:22:44,667 This dish is a vanilla bundt cake 478 00:22:44,754 --> 00:22:46,887 infused with four different Indian flavors 479 00:22:46,974 --> 00:22:49,455 which is gulab jamun, rose, 480 00:22:49,542 --> 00:22:51,457 cardamom, saffron, and paan. 481 00:22:51,544 --> 00:22:53,546 - Joe and Daphne: Wow. - Right. 482 00:22:53,633 --> 00:22:55,983 I love it. It reminds me of an Indian festival, you know? 483 00:22:56,070 --> 00:22:57,767 - And a wedding when there's just color... - Yes. Thank you so much. 484 00:22:57,767 --> 00:22:59,769 ...and there's vibrance everywhere. 485 00:22:59,856 --> 00:23:01,249 It looks stunning. I'm dying to get in there. 486 00:23:01,336 --> 00:23:02,642 Great. - Shall we? 487 00:23:02,642 --> 00:23:04,339 Let's try it. Yeah. 488 00:23:07,560 --> 00:23:09,388 - Beautiful. - Oh, look how moist it is. 489 00:23:16,656 --> 00:23:18,571 These are really good. - Thank you, Joe. 490 00:23:18,571 --> 00:23:21,138 I just got back from India. The most incredible flavors. 491 00:23:21,138 --> 00:23:23,663 It gives me a new appreciation of tasting your dish. 492 00:23:23,663 --> 00:23:24,881 It's a yes from me. I really liked it. 493 00:23:24,881 --> 00:23:27,057 Thank you so much. It means a lot. 494 00:23:27,057 --> 00:23:31,497 - This bite, it is so moist and fluffy! - Thank you so much. 495 00:23:31,584 --> 00:23:33,586 Like, it has levity and balance. 496 00:23:33,673 --> 00:23:35,979 - Yes. Definite yes from me. - Thank you so much. Thank you. 497 00:23:35,979 --> 00:23:39,809 You have very strong flavors, and you balance them so beautifully. 498 00:23:39,896 --> 00:23:41,681 But I'm not gonna say yes just yet, okay? 499 00:23:41,681 --> 00:23:42,943 'Cause I have to think about this for a little bit. 500 00:23:43,030 --> 00:23:44,248 What? 501 00:23:46,729 --> 00:23:49,428 - I'm like-- - Aarón! You love it. Say yes. 502 00:23:49,428 --> 00:23:52,126 All right, all right, all right, all right. For me it's an absolute yes! 503 00:23:52,126 --> 00:23:56,130 - It's a resounding yes. - Thank you, thank you, thank you. 504 00:23:56,130 --> 00:23:58,959 - Thank you so much. - That's four yeses. 505 00:23:58,959 --> 00:24:01,701 - Yes. - Daphne and Aarón: Congratulations. 506 00:24:01,701 --> 00:24:02,832 - Thank you. - Well done. Great job. 507 00:24:15,062 --> 00:24:16,977 I got four yeses. 508 00:24:17,064 --> 00:24:19,196 I am so proud to represent the Northeast. 509 00:24:19,196 --> 00:24:22,809 This is my American dream. I'm living it right now. 510 00:24:22,809 --> 00:24:28,031 Hey, judges, there's a lot of good Indian flavors coming for you. 511 00:24:28,031 --> 00:24:32,601 - Delicious. Brilliant. Yeah. - Really good. The cinnamon plus cardamom combo? Wow. 512 00:24:32,601 --> 00:24:34,211 - Those are strong flavors. - I know. 513 00:24:34,211 --> 00:24:35,996 You weren't gonna vote yes for her? What's wrong with you? 514 00:24:36,083 --> 00:24:37,650 - I thought you were gonna say no. - What? 515 00:24:37,650 --> 00:24:39,478 I had to do a little drama there, bud. 516 00:24:57,017 --> 00:25:00,020 Hey, y'all better get loud, baby! Y'all better get loud! 517 00:25:00,107 --> 00:25:02,718 Hey, I'm from Brooklyn, New York. 518 00:25:02,718 --> 00:25:04,677 We loud and proud. 519 00:25:04,764 --> 00:25:06,679 My name is Eddie, I'm 31 years old, 520 00:25:06,766 --> 00:25:08,376 I'm from Williamsburg, Brooklyn, New York, 521 00:25:08,463 --> 00:25:09,943 and I'm a party promoter. 522 00:25:09,943 --> 00:25:12,511 Big man baking a cake! 523 00:25:15,992 --> 00:25:18,821 - Aarón. - What's going on, señor? 524 00:25:18,908 --> 00:25:20,780 - Getting it done. - You're making a dessert? 525 00:25:20,780 --> 00:25:22,216 Yes, sir. You look at me and don't think dessert. 526 00:25:22,216 --> 00:25:23,957 You just think a whole bunch of food, right? 527 00:25:23,957 --> 00:25:26,220 Aarón: Yeah. 528 00:25:26,220 --> 00:25:29,136 I'm doing a pistachio cake with a tres leches crème anglaise, 529 00:25:29,136 --> 00:25:30,964 a raspberry sauce that I got going right there 530 00:25:30,964 --> 00:25:33,270 - that I'm actually gonna strain right now. - Yep. 531 00:25:33,270 --> 00:25:35,272 So you're gonna use the tres leches as the format, right? 532 00:25:35,272 --> 00:25:37,666 - Yes. - You seem like a very passionate guy. 533 00:25:37,666 --> 00:25:40,277 - You have a lot of passion for cooking? - Yeah, I definitely do. 534 00:25:40,277 --> 00:25:41,409 The first thing I learned how to make was actually pancakes with my mother. 535 00:25:41,496 --> 00:25:43,977 I gotta make sure I impress her. 536 00:25:43,977 --> 00:25:46,109 - Well, the dish looks really great. - Aarón: Yeah. 537 00:25:46,109 --> 00:25:48,634 - Good luck. Nice to meet you. - Thank you. Thank you, guys. 538 00:25:48,634 --> 00:25:50,810 My love for cooking honestly came from my mom. 539 00:25:50,810 --> 00:25:53,726 Just learning different recipes from her and just experimenting, 540 00:25:53,726 --> 00:25:55,510 that love and passion just came on. 541 00:25:55,510 --> 00:25:57,164 It never stopped since, so... 542 00:25:57,164 --> 00:25:59,383 You got this. You got this. Don't worry about it. 543 00:25:59,383 --> 00:26:04,432 Five, four, three, two, one! 544 00:26:04,519 --> 00:26:07,740 Let's go, baby! Let's go! 545 00:26:07,740 --> 00:26:12,135 It's super huge to just come out here from Brooklyn and take a chance on myself. 546 00:26:12,135 --> 00:26:14,747 But it's Brooklyn, the home Biggie, home of Jay-Z, 547 00:26:14,834 --> 00:26:16,749 and the home of the next MasterChef. 548 00:26:16,749 --> 00:26:19,795 That apron's gonna look good on me, baby. 549 00:26:21,536 --> 00:26:23,886 Welcome. 550 00:26:23,973 --> 00:26:25,975 So my name is Eddie, I'm from Brooklyn, New York, 551 00:26:25,975 --> 00:26:29,196 and I actually made my take on a tres leches. 552 00:26:29,283 --> 00:26:31,677 I did a pistachio cake with tres leches crème anglaise, 553 00:26:31,764 --> 00:26:35,332 a raspberry sauce, and a pistachio crumble. 554 00:26:35,332 --> 00:26:37,030 So traditionally a tres leches is a soaked cake with three milks. 555 00:26:37,030 --> 00:26:40,337 - Yes. - So you decided to take the actual elements 556 00:26:40,337 --> 00:26:42,383 - of the tres leches and put them in the sauce? - Yes. 557 00:26:42,383 --> 00:26:44,472 So how do you think that this dessert represents the Northeast? 558 00:26:44,559 --> 00:26:46,300 Well, I'm very Dominican. 559 00:26:46,300 --> 00:26:47,344 I grew up in a single mom household, 560 00:26:47,344 --> 00:26:48,781 super humble beginnings. 561 00:26:48,781 --> 00:26:50,957 I've always wanted to go to culinary school. 562 00:26:50,957 --> 00:26:53,786 - Can't afford it. - Tres leches means a lot to me. 563 00:26:53,873 --> 00:26:57,746 So I wanted to bring a piece of my Dominican heritage with me 564 00:26:57,746 --> 00:26:59,269 and put that on a plate for you guys. 565 00:26:59,269 --> 00:27:01,881 - Shall we? - Let's take a look. 566 00:27:01,881 --> 00:27:03,926 Visually, Joe, what do you think? 567 00:27:04,013 --> 00:27:06,102 You know, look, I grew up in New York myself. 568 00:27:06,102 --> 00:27:08,235 I understand those flavors, those memories. 569 00:27:08,235 --> 00:27:10,716 This dish is very nontraditional, 570 00:27:10,716 --> 00:27:13,153 but I love the way the dish looks, 571 00:27:13,153 --> 00:27:14,807 so I'm looking forward to trying it. 572 00:27:14,894 --> 00:27:16,809 That means the world. Thank you so much. 573 00:27:16,809 --> 00:27:19,028 I hope there's enough moisture here, 574 00:27:19,115 --> 00:27:21,901 'cause there's a lot of cake and not a lot of sauce. 575 00:27:21,901 --> 00:27:24,947 - Shall we? - Tell us the two sauces. What are they? 576 00:27:24,947 --> 00:27:27,994 So the yellow sauce is a tres leches crème anglaise. 577 00:27:27,994 --> 00:27:30,649 Then I did a raspberry sauce to get a little tartness on the plate. 578 00:27:32,389 --> 00:27:33,913 Okay, young man, you need three yeses 579 00:27:33,913 --> 00:27:35,958 to get your hands on an apron. 580 00:27:36,045 --> 00:27:37,873 Joe, how was that for you? 581 00:27:39,266 --> 00:27:40,963 What I see in front of me 582 00:27:41,050 --> 00:27:44,793 I like a lot. But it's not the dish. 583 00:27:44,793 --> 00:27:47,753 So I'm gonna make a big investment, 584 00:27:47,753 --> 00:27:50,059 and I hope you have what it takes to take this 585 00:27:50,059 --> 00:27:51,931 - to the next level. - I do, sir. 586 00:27:51,931 --> 00:27:53,106 And I believe that you are a great guy, 587 00:27:53,106 --> 00:27:53,846 and for that I'm gonna say yes. 588 00:27:55,543 --> 00:27:57,414 I think you needed more sauce. 589 00:27:57,501 --> 00:27:59,721 I think you need half the amount of pistachios. 590 00:27:59,721 --> 00:28:01,201 This is not a tres leches, 591 00:28:01,288 --> 00:28:02,855 but I believe that you wanna do something 592 00:28:02,855 --> 00:28:05,422 that represents you, and I applaud that. 593 00:28:05,422 --> 00:28:07,555 So for that reason, that's a yes. 594 00:28:09,862 --> 00:28:12,212 I have no doubt about your potential in the kitchen, 595 00:28:12,299 --> 00:28:15,302 but my job is to judge the food. 596 00:28:15,389 --> 00:28:18,174 And because there wasn't quite the balance of sauce to cake 597 00:28:18,174 --> 00:28:21,351 that I would've liked to have seen, it's a no for me. 598 00:28:21,351 --> 00:28:25,007 Young man, you clearly were born to cook, 599 00:28:25,094 --> 00:28:27,967 and it means so much to you. I get that. 600 00:28:27,967 --> 00:28:30,491 Coulis, delicious. Crème anglaise, delicious. 601 00:28:30,491 --> 00:28:31,710 Um... 602 00:28:34,930 --> 00:28:36,802 ...but it's another level this year. 603 00:28:36,802 --> 00:28:39,108 I just don't think you're ready for "MasterChef." 604 00:28:39,108 --> 00:28:40,588 For me, it's a no. I'm sorry. 605 00:28:48,117 --> 00:28:49,249 Come here, bro. I gotta tell you something. 606 00:28:49,336 --> 00:28:51,904 Look at me. This was tough. 607 00:28:51,904 --> 00:28:55,908 Great food and great restaurants are made by great people, 608 00:28:55,995 --> 00:28:57,474 and what I'm gonna do when you go back to New York, 609 00:28:57,474 --> 00:28:59,041 I'll take you in, you tour my restaurants. 610 00:28:59,041 --> 00:29:01,696 We can put you on the path to the culinary career 611 00:29:01,696 --> 00:29:02,828 that you really deserve. 612 00:29:02,915 --> 00:29:05,265 I promise that, bro. 613 00:29:05,352 --> 00:29:07,006 - Good luck. - Thank you. 614 00:29:14,274 --> 00:29:16,624 Oh. 615 00:29:16,711 --> 00:29:18,495 That's okay. That's okay, mijo. 616 00:29:19,932 --> 00:29:22,282 It hurt getting the nos. 617 00:29:22,282 --> 00:29:24,066 Joe said he'd train me in New York though. 618 00:29:24,153 --> 00:29:27,156 - So, you win. - Joe saw something in me, 619 00:29:27,243 --> 00:29:29,985 so even though I didn't get an apron, that's a win in my book. 620 00:29:29,985 --> 00:29:31,857 I really liked him and who he was 621 00:29:31,944 --> 00:29:33,075 and what his passion was. 622 00:29:33,162 --> 00:29:34,947 But it's an unfortunate situation 623 00:29:34,947 --> 00:29:36,862 when the dishes that people present 624 00:29:36,862 --> 00:29:39,952 do not reflect their talent as cooks. 625 00:29:39,952 --> 00:29:43,303 And to find this nice little side of you is very refreshing. 626 00:29:43,390 --> 00:29:45,174 - It's heartwarming. - Oh, you've never seen it before? 627 00:29:45,261 --> 00:29:46,523 It's like the eclipse. Once every ten years. 628 00:30:00,537 --> 00:30:02,888 Brooklyn, Brooklyn, all the way! 629 00:30:02,975 --> 00:30:03,802 Let's go! You gotta do this. 630 00:30:07,414 --> 00:30:08,894 - Looking good, Ross. - Looking good, Ross. 631 00:30:08,894 --> 00:30:11,113 Oh, man! That looks so good. 632 00:30:11,113 --> 00:30:14,116 Today I'm making chocolate molten lava cake. 633 00:30:14,116 --> 00:30:17,424 This cake has to be super lava-y on the inside, 634 00:30:17,424 --> 00:30:20,209 otherwise there's no chance I'm getting an apron. 635 00:30:20,296 --> 00:30:22,255 I need to have my lava flowing. It's gonna happen. 636 00:30:22,255 --> 00:30:24,910 - My hands are shaking. - You can do it, Ross. 637 00:30:24,910 --> 00:30:25,911 You're almost done. 638 00:30:25,998 --> 00:30:30,089 Three, two, one. 639 00:30:30,089 --> 00:30:33,353 Let's go. - I'm Ross. 640 00:30:33,440 --> 00:30:35,355 I live in New York City. I'm a bartender. 641 00:30:35,355 --> 00:30:38,227 I made a chocolate molten lava cake. 642 00:30:38,227 --> 00:30:40,229 Oh! 643 00:30:40,229 --> 00:30:43,232 So this is a standard in the MasterChef kitchen, 644 00:30:43,319 --> 00:30:45,626 the molten lava, so we gotta make sure that it's running. 645 00:30:48,803 --> 00:30:50,326 Oh. Uh-oh. 646 00:30:50,326 --> 00:30:53,025 Damn. Uh-oh. 647 00:30:53,112 --> 00:30:53,982 Okay. All right, let's taste it. 648 00:30:59,031 --> 00:31:00,597 Love the dark chocolate use. 649 00:31:00,684 --> 00:31:03,687 It's the most beautiful balance of sweet and bitter, 650 00:31:03,687 --> 00:31:07,953 but missing the molten on molten chocolate cake is, like, a crime. 651 00:31:07,953 --> 00:31:10,390 - It's a no from me. - Yeah. 652 00:31:10,477 --> 00:31:13,436 It needs lava, right? It needs liquid. 653 00:31:13,436 --> 00:31:16,483 When you say stuff like "molten," you're making a promise to us. 654 00:31:16,483 --> 00:31:18,833 and when that doesn't happen, it's disappointing. 655 00:31:25,057 --> 00:31:27,581 - Oh! - Oh, man. 656 00:31:27,581 --> 00:31:30,323 The bar of entry is high, and this is just not there. 657 00:31:30,323 --> 00:31:32,368 No. 658 00:31:32,368 --> 00:31:35,154 Let's go, Brynn! Let's go, baby! 659 00:31:35,154 --> 00:31:38,026 Let's go, Brynn! Way to go! 660 00:31:38,026 --> 00:31:39,114 Cooking like we're cooking at home. 661 00:31:39,114 --> 00:31:40,986 Yeah, but with makeup on. 662 00:31:40,986 --> 00:31:42,422 I'm Brynn, I'm 33 years old, 663 00:31:42,509 --> 00:31:43,510 I live in Providence, Rhode Island, 664 00:31:43,510 --> 00:31:45,207 and I'm a bartender. 665 00:31:45,207 --> 00:31:47,209 Do the shaky-shaky and a little turn. 666 00:31:47,296 --> 00:31:50,647 I have bartending for 14 years, 667 00:31:50,647 --> 00:31:53,302 but I started cooking a couple years ago 668 00:31:53,389 --> 00:31:55,652 and I realized there was so much more to explore 669 00:31:55,739 --> 00:31:57,524 and that I loved doing it. 670 00:31:57,524 --> 00:31:59,308 Babe, you're killing it, killing it. 671 00:31:59,395 --> 00:32:00,657 - I feel like I'm killing it. - Let's get it. 672 00:32:07,316 --> 00:32:09,318 - It smells good. - It smells really-- always! 673 00:32:09,405 --> 00:32:11,103 - Always in this kitchen. - It smells very good. 674 00:32:11,190 --> 00:32:12,539 - Good evening! - Hello! How are you? 675 00:32:12,539 --> 00:32:15,107 - Are we good? - Yeah, I'm good. 676 00:32:15,194 --> 00:32:16,412 - First name and where you're from. - I am Brynn, 677 00:32:16,412 --> 00:32:18,197 and I'm from Providence, Rhode Island. 678 00:32:18,197 --> 00:32:19,241 - And what are you making? - Love that. 679 00:32:19,328 --> 00:32:22,070 I am making a crispy black sea bass 680 00:32:22,070 --> 00:32:23,245 with a little bit of harissa seasoning. 681 00:32:23,245 --> 00:32:26,466 I'm working a pear and dry cherry chutney. 682 00:32:26,553 --> 00:32:28,685 Mmm. I love that. I think of Rhode Island, 683 00:32:28,685 --> 00:32:31,427 - I think of lobster rolls, clam chowder. - Yeah! 684 00:32:31,427 --> 00:32:34,213 - Well, we have great food. - Why chutney with bass? 685 00:32:34,213 --> 00:32:36,302 I wanted to do something fruity 686 00:32:36,302 --> 00:32:38,565 and I think it really highlights what I like to do with flavors. 687 00:32:38,652 --> 00:32:40,523 The bass, you're gonna be cooking skin side down, right? 688 00:32:40,523 --> 00:32:42,830 - Yeah, yeah, yeah. - Be careful with the skin. 689 00:32:42,917 --> 00:32:44,179 - Get it crispy. - Yeah. 690 00:32:44,179 --> 00:32:46,094 And harissa, bringing a little heat. 691 00:32:46,094 --> 00:32:48,575 It's just little bit of heat and smoke on the fish. 692 00:32:48,575 --> 00:32:51,143 - Good luck, yes? - Good luck. Keep it cooking! 693 00:32:53,493 --> 00:32:55,669 Do I have all my things? Does this look like everything? 694 00:32:55,669 --> 00:32:58,715 I feel like in the past I've been a little bit reserved, 695 00:32:58,715 --> 00:33:02,676 so getting the apron would mean that I was right 696 00:33:02,676 --> 00:33:04,199 to keep dreaming and not limit myself. 697 00:33:04,199 --> 00:33:08,421 Five, four, three, two, one! 698 00:33:11,163 --> 00:33:13,556 Oh, my God. You did it! 699 00:33:13,556 --> 00:33:16,211 I am so much more than just a girl who works behind the bar. 700 00:33:16,211 --> 00:33:18,735 I would love to be a real chef, 701 00:33:18,735 --> 00:33:20,520 and I am going to make this happen. 702 00:33:20,520 --> 00:33:22,522 I am Brynn. I am from Providence, Rhode Island. 703 00:33:22,522 --> 00:33:24,089 I'm a bartender. 704 00:33:24,089 --> 00:33:24,785 The dish I have made for you today 705 00:33:24,785 --> 00:33:26,221 is a black sea bass 706 00:33:26,221 --> 00:33:28,571 with a little bit of a harissa spice. 707 00:33:28,571 --> 00:33:32,184 I've topped it with a pear and dried cherry chutney, 708 00:33:32,271 --> 00:33:35,230 and roasted fennel, and blanched green bean salad. 709 00:33:35,230 --> 00:33:37,319 Love that. And what's the food dream? 710 00:33:37,319 --> 00:33:38,625 I've only been cooking for about 2 1/2 years, 711 00:33:38,625 --> 00:33:41,280 but I've always wanted my own bar and restaurant. 712 00:33:41,280 --> 00:33:44,457 - Shall we have a look? - Let's go. 713 00:33:44,457 --> 00:33:46,763 Okay, first impressions. Aarón? 714 00:33:46,763 --> 00:33:48,765 I'm so proud that you took fennel 715 00:33:48,765 --> 00:33:50,550 along the theme of seasonality 716 00:33:50,637 --> 00:33:52,639 and let that really be the catalyst here for flavor. 717 00:33:52,639 --> 00:33:54,684 - I just love the imagination... - Thank you. 718 00:33:54,684 --> 00:33:56,773 ...and there's clearly a lot of thought process gone into this. 719 00:33:56,773 --> 00:33:59,559 I've never doused the top of a crispy skin with chutney. 720 00:33:59,559 --> 00:34:02,518 - However, let's get in, shall we? - All right. 721 00:34:02,518 --> 00:34:06,000 Let me see if this chutney's undoing your crispy skin efforts. 722 00:34:09,482 --> 00:34:11,484 And the harissa, where did you end up using that? 723 00:34:11,484 --> 00:34:13,355 So I brushed it on the base of the fish. 724 00:34:13,355 --> 00:34:15,009 Just trying to keep it nice and crisp. 725 00:34:21,798 --> 00:34:24,018 The fish, I think, is... 726 00:34:25,585 --> 00:34:27,587 ...cooked beautifully. 727 00:34:27,587 --> 00:34:29,502 I think this chutney does make it a little less crisp, 728 00:34:29,502 --> 00:34:32,157 but the chutney itself is so delicious, you don't care. 729 00:34:32,157 --> 00:34:34,159 - So it's a yes from me. - Thank you. 730 00:34:34,246 --> 00:34:35,769 It's fresh, it's vibrant. 731 00:34:35,769 --> 00:34:38,337 You have a lot going on here that is so yummy. 732 00:34:38,337 --> 00:34:40,252 - Thank you. - And for that, I say yes. 733 00:34:40,252 --> 00:34:41,818 Oh, my gosh. Thank you so much. 734 00:34:41,818 --> 00:34:42,950 Two yeses. - Oh, my God. 735 00:34:42,950 --> 00:34:44,517 Three for an apron. Joe? 736 00:34:47,607 --> 00:34:51,306 There's a lot of naiveness in this dish. 737 00:34:55,484 --> 00:34:59,445 But for an amateur cook, it's quite astonishing. 738 00:34:59,445 --> 00:35:02,622 You're cooking instinctually and with honesty, 739 00:35:02,709 --> 00:35:04,189 and that's really, really important. 740 00:35:04,189 --> 00:35:05,755 - That's a yes. Amazing. - Thank you. 741 00:35:05,755 --> 00:35:08,715 - Three yeses. - Thank you so much. 742 00:35:08,715 --> 00:35:11,631 The skin has gotten soggy. So next time, chutney underneath the fish. 743 00:35:11,631 --> 00:35:13,589 - Heard. - But everything's there. 744 00:35:13,589 --> 00:35:15,722 If that's the beginning, cooking for a couple years, 745 00:35:15,809 --> 00:35:18,290 it may be the loss for the mixologist side, but congratulations. 746 00:35:18,377 --> 00:35:19,856 - Aarón: Wow! - Thank you so much. 747 00:35:19,856 --> 00:35:22,337 Great job. - Thank you. Thank you so much. 748 00:35:22,337 --> 00:35:23,425 Really good job. 749 00:35:26,733 --> 00:35:31,738 Aah! 750 00:35:31,738 --> 00:35:35,959 - Yeah, yeah! Yeah, yeah, yeah! - I got four yeses. 751 00:35:35,959 --> 00:35:38,875 It means that I was right to trust myself, to follow my instincts. 752 00:35:38,875 --> 00:35:40,355 This is the beginning of something new, 753 00:35:40,355 --> 00:35:42,662 and exciting, and a new chapter for who I am, 754 00:35:42,749 --> 00:35:46,187 and I can't wait to keep going. 755 00:35:46,274 --> 00:35:48,755 You don't really see chutney with fish, and she's just broken the rules. 756 00:35:48,755 --> 00:35:51,323 See, you never know in life. At 30 years old, you figure out 757 00:35:51,410 --> 00:35:53,455 - that your real talent is cooking. - Absolutely. 758 00:36:08,340 --> 00:36:10,255 How much time you need for them steaks? 759 00:36:10,342 --> 00:36:12,909 Not a lot. Putting them on now. 760 00:36:12,996 --> 00:36:14,694 So, New Jersey, a lot of people think 761 00:36:14,781 --> 00:36:16,913 it's some sort of industrial wasteland. 762 00:36:16,913 --> 00:36:18,915 It's the Garden State. We got the best produce. 763 00:36:19,002 --> 00:36:22,354 Northeast is the top dog, and you're gonna see that. 764 00:36:22,441 --> 00:36:25,487 I'm Ryan. I'm a construction superintendent from New Jersey. 765 00:36:25,487 --> 00:36:27,489 I'm good at my job, I like to do it, 766 00:36:27,576 --> 00:36:29,709 but my true passion is food. 767 00:36:29,796 --> 00:36:33,713 It means everything to me because food saved my life. 768 00:36:33,800 --> 00:36:36,933 I battled addiction for about ten years. 769 00:36:37,020 --> 00:36:40,502 I didn't take care of myself in any way. 770 00:36:40,589 --> 00:36:43,810 - Ryan! - I was overweight, depresse. 771 00:36:43,810 --> 00:36:46,378 All right, Ryan, this is it. So proud of you, buddy. 772 00:36:46,378 --> 00:36:48,945 - So proud. - Burnt a lot of bridges, 773 00:36:48,945 --> 00:36:51,296 but my dad never gave up on me. 774 00:36:51,383 --> 00:36:54,951 And, um, can't thank him enough for it. 775 00:36:55,038 --> 00:36:59,608 After ten years of living like that, I got sober. 776 00:36:59,695 --> 00:37:03,395 I wanted to get healthy. I wanted to become the best version of myself. 777 00:37:03,482 --> 00:37:07,616 I completely obsessed with the art of cooking. 778 00:37:07,616 --> 00:37:09,923 It's healthy outlet to put that addictive nature into. 779 00:37:09,923 --> 00:37:11,533 Come on, Ryan. You've got this, man. 780 00:37:11,533 --> 00:37:13,535 Hands down. Thanks. 781 00:37:13,622 --> 00:37:15,537 Dish I'm making is steak and eggs, 782 00:37:15,537 --> 00:37:17,539 but this is a samurai egg. 783 00:37:17,539 --> 00:37:19,585 I'm gonna separate the whites and the yolks. 784 00:37:19,585 --> 00:37:22,588 I'm gonna do a Gruyère and caramelized onion 785 00:37:22,588 --> 00:37:24,546 inside with the yolk and then fold it over. 786 00:37:24,633 --> 00:37:26,983 I made it up, and it's delicious. 787 00:37:27,070 --> 00:37:30,378 Come on, Ryan! Let's go, baby! 788 00:37:30,378 --> 00:37:32,424 So the steak's gotta be perfect. 789 00:37:32,424 --> 00:37:36,079 Luckily for me, I've cooked filet mignons blindfolded. 790 00:37:36,166 --> 00:37:39,474 But this egg is gonna be the most important egg I've ever cooked. 791 00:37:39,474 --> 00:37:40,954 - Good. - Perfect. 792 00:37:40,954 --> 00:37:43,348 - Yep. - All right. 793 00:37:43,435 --> 00:37:45,872 This is it, Ry. You've come so far, man. 794 00:37:45,872 --> 00:37:48,788 - I love you, man. I owe it all to you. - Love you, too. 795 00:37:48,875 --> 00:37:52,444 Five, four, three, two, one! 796 00:37:55,664 --> 00:37:58,928 It's definitely a risk to cook simple 797 00:37:58,928 --> 00:38:00,974 steak and eggs for "MasterChef," 798 00:38:00,974 --> 00:38:02,628 but they've never seen steak and eggs like this. 799 00:38:02,628 --> 00:38:03,672 Welcome. 800 00:38:06,501 --> 00:38:08,024 Tell us about the dish, please. 801 00:38:08,024 --> 00:38:11,027 I made a beautifully cooked filet mignon 802 00:38:11,027 --> 00:38:14,030 with samurai egg on top, and an avocado snake. 803 00:38:14,117 --> 00:38:15,684 Why steak and eggs? 804 00:38:15,684 --> 00:38:17,817 This dish, you know, saved my life. 805 00:38:17,817 --> 00:38:20,385 Wow. 806 00:38:20,385 --> 00:38:22,038 I was a heroin addict for ten years. 807 00:38:22,125 --> 00:38:24,040 Wow. - My goodness. 808 00:38:24,127 --> 00:38:29,568 I have a brother, sadly, still to this day that is an addict. 809 00:38:29,568 --> 00:38:31,483 It's very rare you bounce back. 810 00:38:31,483 --> 00:38:34,137 When I look back, you know, my dad... 811 00:38:36,052 --> 00:38:38,490 ...you know, he was-- he-- 812 00:38:38,577 --> 00:38:41,493 - Sorry. - No. Come on, you're fine. 813 00:38:44,060 --> 00:38:49,152 Yup. You know, he was watching his son that he loves 814 00:38:49,152 --> 00:38:51,416 slowly kill himself. 815 00:38:51,503 --> 00:38:53,635 One day, I just said enough was enough. 816 00:38:53,635 --> 00:38:55,811 One day at a time, one dish at a time. 817 00:38:55,811 --> 00:38:57,639 Yes. 818 00:38:57,726 --> 00:38:58,858 - Shall we? - Aarón: Yeah. 819 00:38:58,945 --> 00:39:01,600 Let's check it out. 820 00:39:01,600 --> 00:39:03,079 Visually, it looks clean. 821 00:39:03,166 --> 00:39:04,646 I mean, it's the weirdest looking egg, 822 00:39:04,646 --> 00:39:07,693 but I just love how creative it is. 823 00:39:07,693 --> 00:39:08,955 So when you cook a steak, a filet like this, 824 00:39:08,955 --> 00:39:10,522 - how do you cook it? - Medium rare. 825 00:39:10,522 --> 00:39:14,439 Let's see. The egg is nice and runny. 826 00:39:18,051 --> 00:39:21,533 Oh, yeah. Excellent. 827 00:39:31,891 --> 00:39:35,590 It's really a different experience of steak and eggs. 828 00:39:35,590 --> 00:39:37,723 The steak is properly cooked. 829 00:39:37,723 --> 00:39:39,812 The samurai egg is kind of whimsical and interesting. 830 00:39:39,899 --> 00:39:42,641 Yeah, I'm a yes. 831 00:39:42,641 --> 00:39:44,512 I think what we saw here is genuinely 832 00:39:44,512 --> 00:39:46,079 an extremely thoughtful preparation 833 00:39:46,079 --> 00:39:47,820 of an extremely simple dish. 834 00:39:47,820 --> 00:39:50,126 And at its core, beautiful cooking is that. 835 00:39:50,126 --> 00:39:51,911 It is simple things done perfectly. 836 00:39:51,998 --> 00:39:53,652 So for me, it's a yes. 837 00:39:53,652 --> 00:39:56,132 - Ooh-la-la. - Thank you. 838 00:39:56,219 --> 00:39:58,657 Look, I love food that's stripped down, 839 00:39:58,657 --> 00:40:00,136 but for me it's missing something. 840 00:40:00,223 --> 00:40:02,878 You put a lot of time and effort in the egg, 841 00:40:02,878 --> 00:40:05,490 but other than that, I don't see a lot more there. 842 00:40:05,490 --> 00:40:07,709 So for me it's a no. 843 00:40:07,796 --> 00:40:09,885 Ryan, you have two yeses, one no, 844 00:40:09,885 --> 00:40:13,498 and you have one judge left to cast his vote. 845 00:40:13,498 --> 00:40:14,803 Steak's nailed beautifully. 846 00:40:17,415 --> 00:40:20,113 But I think what you need to know 847 00:40:20,113 --> 00:40:22,463 is that we see so many filets. 848 00:40:23,856 --> 00:40:25,814 Um, I dunno. 849 00:40:29,427 --> 00:40:31,254 - Here we go. - Oh, my... 850 00:40:34,475 --> 00:40:36,782 Hey, guys. That's intense in there. 851 00:40:36,782 --> 00:40:37,870 - Oh, yeah. I, uh-- - Good to see you. 852 00:40:37,870 --> 00:40:39,741 - First name is? - Scott. 853 00:40:39,828 --> 00:40:41,743 Scott, I just wanna take a moment and just say 854 00:40:41,830 --> 00:40:43,049 well done bringing him back. 855 00:40:43,049 --> 00:40:44,964 - Thank you. - Okay? 856 00:40:44,964 --> 00:40:48,228 Now I need to tell you a little bit of bad news. 857 00:40:48,228 --> 00:40:51,623 - Okay. - Unfortunately, 858 00:40:51,623 --> 00:40:53,189 you're not gonna see him for a few months. 859 00:40:54,930 --> 00:40:56,976 Whoo! Yeah! 860 00:40:56,976 --> 00:40:58,717 Yeah! 861 00:41:03,765 --> 00:41:04,462 Oh! 862 00:41:07,639 --> 00:41:10,946 This moment just proves that he was so much more than his addiction, 863 00:41:10,946 --> 00:41:13,775 and, you know, he was destined for much greater things. 864 00:41:13,775 --> 00:41:14,776 Thank you. 865 00:41:16,778 --> 00:41:17,910 Whoo! 866 00:41:17,910 --> 00:41:20,129 - Let's go, baby! - Whoo! 867 00:41:20,129 --> 00:41:21,696 Getting this apron definitely feels 868 00:41:21,696 --> 00:41:23,219 like a turning point in my life. 869 00:41:23,219 --> 00:41:24,786 It took a lot to get here, 870 00:41:24,873 --> 00:41:26,527 and I am not looking back. 871 00:41:29,225 --> 00:41:31,184 Next time on "MasterChef"... 872 00:41:31,184 --> 00:41:34,796 Welcome back, everybody, to the United Tastes Of America. 873 00:41:34,883 --> 00:41:36,972 The region competing tonight is the Midwest! 874 00:41:36,972 --> 00:41:39,932 And we have another guest judge. 875 00:41:39,932 --> 00:41:43,588 - Graham Elliot! - Do not let the Midwest down. 876 00:41:43,588 --> 00:41:45,677 the regional audition rounds continue... 877 00:41:45,677 --> 00:41:47,896 - Pound it out, baby. - If this dish doesn't earn me an apron, 878 00:41:47,983 --> 00:41:49,942 I'm not sure I understand what you're looking for on "MasterChef." 879 00:41:49,942 --> 00:41:52,684 as the Midwest cooks compete... 880 00:41:52,771 --> 00:41:53,946 - That looks like home. - Whoo! 881 00:41:53,946 --> 00:41:56,035 ...for a coveted white apron. 882 00:41:56,035 --> 00:41:58,907 It's symbolic of the Midwest and the heartland. 883 00:41:58,907 --> 00:42:00,605 The passion's there. I can taste that passion. 884 00:42:00,605 --> 00:42:01,954 This dish is a wow dish. 885 00:42:01,954 --> 00:42:04,173 The sauce just tastes so bland. 886 00:42:04,173 --> 00:42:05,653 Fingers crossed it tastes better than it looks.