1
00:00:02,741 --> 00:00:06,397
[ music playing ]
2
00:00:06,397 --> 00:00:08,747
Wow. Seriously,
are you two food snobs?
3
00:00:08,834 --> 00:00:12,273
Gordon, you don't even live
in America. What do you know?
4
00:00:12,273 --> 00:00:13,970
Look, here's the question
for the table.
5
00:00:13,970 --> 00:00:15,798
Which region
has the best cooks?
6
00:00:15,798 --> 00:00:17,104
Take it from a Southerner,
7
00:00:17,191 --> 00:00:19,149
the South has
the best chili around.
8
00:00:19,149 --> 00:00:20,759
- We know that, okay?
- Okay, I agree.
9
00:00:20,846 --> 00:00:24,546
Let me tell you chili.
I had the bison chili-- Montana.
10
00:00:24,633 --> 00:00:27,114
- Bison?
- What are you doing
in Montana anyway?
11
00:00:27,201 --> 00:00:28,332
- I was fishing.
- Fishing?
12
00:00:28,419 --> 00:00:29,507
- Aarón: Fishing.
- Nice.
13
00:00:29,507 --> 00:00:30,769
Fishing for compliments.
14
00:00:30,769 --> 00:00:33,729
- Fishing for--
- [ laughing ]
15
00:00:33,729 --> 00:00:37,124
- There you go.
- So honestly, my vote
is going to the West.
16
00:00:37,124 --> 00:00:39,213
No, the question is have you
ever had Cincinnati chili?
17
00:00:39,300 --> 00:00:40,779
I've never even been
to Cincinnati.
18
00:00:40,779 --> 00:00:42,520
Well, you're missing out, okay?
'Cause it's a fantastic place.
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00:00:42,520 --> 00:00:44,696
Why? It's a fly-over place.
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00:00:44,696 --> 00:00:47,134
No, it's not. I think you're
selling people short.
21
00:00:47,134 --> 00:00:49,527
The cooks in the Midwest
have some tricks up
their sleeve, trust me.
22
00:00:49,527 --> 00:00:51,051
I heard the best hamburger
comes from California.
23
00:00:51,051 --> 00:00:53,227
- Says who?
- Me.
24
00:00:53,227 --> 00:00:55,316
What do you mean?
It has avocado on it?
25
00:00:55,316 --> 00:00:57,666
Or it has, like,
a soy protein?
26
00:00:57,753 --> 00:00:59,842
They don't even use meat
when they make hamburgers
in California.
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00:00:59,842 --> 00:01:03,454
- I'd take a hard pass on that.
- I know a bunch of great cooks
28
00:01:03,541 --> 00:01:06,457
in the East Coast
who would beg to differ.
Can I have a French fry?
29
00:01:06,544 --> 00:01:08,720
Look, if you're interested in
spending 25 bucks for a burger,
30
00:01:08,720 --> 00:01:10,766
which is basically
ground beef in buns, but...
31
00:01:10,766 --> 00:01:12,768
- You're killing me.
- What did I say?
32
00:01:12,768 --> 00:01:14,161
- No. I say no.
- Seriously? It's good.
33
00:01:14,248 --> 00:01:16,163
- I say no. Time out.
- All right, guys.
34
00:01:16,250 --> 00:01:17,729
Let's settle it
once and for all.
35
00:01:17,729 --> 00:01:20,254
Northeast cooks are the best,
end of story.
36
00:01:20,341 --> 00:01:22,821
- No!
- I don't know about that,
37
00:01:22,821 --> 00:01:24,954
but we're about to find out.
38
00:01:24,954 --> 00:01:27,696
This season on "MasterChef,"
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00:01:27,783 --> 00:01:30,438
we're celebrating America's
culinary diversity...
40
00:01:30,438 --> 00:01:32,179
The Northeast is bringing it.
What's up, Brooklyn?
41
00:01:32,266 --> 00:01:33,789
Westside is the best side.
42
00:01:33,789 --> 00:01:35,356
Hell yeah, the best cooks
are from the South!
43
00:01:35,356 --> 00:01:37,271
The Midwest is best!
44
00:01:37,271 --> 00:01:40,578
This is "MasterChef:
United Tastes Of America."
45
00:01:40,578 --> 00:01:43,015
- Come on!
- ...as cooks from
across the nation...
46
00:01:43,015 --> 00:01:46,584
- Let's go, baby!
- ...compete to bring
the MasterChef trophy
47
00:01:46,584 --> 00:01:48,151
back to their home turf.
48
00:01:48,151 --> 00:01:50,719
I am here to win "MasterChef!"
49
00:01:50,806 --> 00:01:53,504
- It's a regional rumble...
- Come on, South! Y'all got it!
50
00:01:53,504 --> 00:01:55,811
Midwest are owning it tonight.
51
00:01:55,811 --> 00:01:57,639
I think they're
a little scared of us.
52
00:01:57,726 --> 00:02:01,251
...between the best home cooks
from all over the U.S.A.
53
00:02:01,251 --> 00:02:04,385
- Look at that technique.
- I can throw down in
the kitchen right here.
54
00:02:04,385 --> 00:02:06,648
- That does not taste good.
- So terrible.
55
00:02:06,735 --> 00:02:08,519
You really wanna lose
this thing, huh?
56
00:02:08,519 --> 00:02:11,435
- I messed up.
- It's Disaster Chef!
57
00:02:11,435 --> 00:02:13,002
[ as Gordon ]
You've got to start plating!
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00:02:13,002 --> 00:02:14,569
- [ laughter ]
- Nailed it!
59
00:02:14,569 --> 00:02:16,658
- This year...
- Turn that over.
60
00:02:16,745 --> 00:02:18,312
- Wow.
- ...where there is more
strategy than ever...
61
00:02:18,312 --> 00:02:19,661
- Let's go!
- Everybody's out to get you.
62
00:02:19,748 --> 00:02:21,358
It's not all fun
and games anymore.
63
00:02:21,358 --> 00:02:22,925
So I'm gonna screw 'em
over today.
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00:02:22,925 --> 00:02:24,883
...it's anyone's ballgame.
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00:02:24,883 --> 00:02:28,452
- Welcome to Dodger Stadium.
- Who's ready to eat?
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00:02:28,452 --> 00:02:30,672
Table burgers and finish 'em.
Where? Where?
Where are the burgers?
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00:02:30,759 --> 00:02:32,674
- Yo, y'all heard me?
- In what world
was that helpful?
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00:02:32,761 --> 00:02:34,676
- All: Switch!
- But they'll need
to work together...
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00:02:34,676 --> 00:02:36,460
No, not that cream!
Put that down.
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- Remember, identical plates!
- Oh, my God.
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00:02:39,594 --> 00:02:41,248
- You gotta let me know, okay?
- I said it!
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- Holy [ bleep ].
- ...if they don't want
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00:02:42,988 --> 00:02:44,251
to go down in flames...
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00:02:44,251 --> 00:02:45,469
[ yelps ]
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00:02:45,469 --> 00:02:48,037
Whomp, whomp, whomp!
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00:02:48,124 --> 00:02:50,431
All: Oh!
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00:02:50,431 --> 00:02:52,868
- Whoo! All right!
- All right!
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00:02:52,868 --> 00:02:54,348
Gordon:
These are firefighters.
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00:02:54,348 --> 00:02:55,479
Do not bring me
an under steak.
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Come on, speed up!
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00:02:56,915 --> 00:02:58,265
So, everyone,
all happy customers?
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00:02:58,265 --> 00:02:59,483
- No.
- Raw steak.
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00:02:59,483 --> 00:03:01,485
Does anyone care in here?
84
00:03:01,572 --> 00:03:03,705
Welcome to Hell's Kitchen Restaurant.
85
00:03:03,792 --> 00:03:05,402
Ice cold in the middle,
and it's [ bleep ] raw.
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00:03:05,402 --> 00:03:07,578
- [ bleep ]
- Don't ever disrespect me.
87
00:03:07,665 --> 00:03:10,799
- That was insane.
- I just don't think
you're ready.
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00:03:10,886 --> 00:03:12,931
- I'm so sorry.
- That's the weirdest thing
I've ever tasted.
89
00:03:13,018 --> 00:03:16,283
- I think I was doubting myself.
- I know you can do better.
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00:03:16,283 --> 00:03:18,502
It's kind of tough,
not gonna lie.
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00:03:18,589 --> 00:03:22,114
Only one home cook
will rise to the top...
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00:03:22,114 --> 00:03:25,422
- Yeah!
- You could serve it in a
two star Michelin restaurant.
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00:03:25,422 --> 00:03:26,945
- Thank you.
- Gordon: It's flawless.
94
00:03:27,032 --> 00:03:28,208
You got a home run there.
95
00:03:28,208 --> 00:03:29,948
...and claim the title
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00:03:29,948 --> 00:03:31,820
of America's next MasterChef.
97
00:03:31,820 --> 00:03:33,430
- You cook like a dream.
- Thank you.
98
00:03:33,430 --> 00:03:35,389
- This is your moment.
- Wow.
99
00:03:35,476 --> 00:03:38,435
This is "MasterChef:
United Tastes Of America."
100
00:03:44,311 --> 00:03:47,401
- [ cheering ]
- Oh, my goodness!
101
00:03:47,488 --> 00:03:49,838
Oh, my gosh.
This is so beautiful!
102
00:03:49,838 --> 00:03:53,407
- "MasterChef!"
- All right. Midwest.
103
00:03:53,494 --> 00:03:56,105
- Oh! South!
- Whoa, what is this?
104
00:03:56,192 --> 00:03:57,976
We got Iowa, baby!
Check it out!
105
00:03:57,976 --> 00:04:01,632
- We made it!
- Oh, my goodness.
This is amazing.
106
00:04:01,632 --> 00:04:06,333
[ music playing ]
107
00:04:15,690 --> 00:04:18,475
- [ cheers and applause ]
- We here! We here!
108
00:04:22,914 --> 00:04:26,004
- This is crazy.
- This is insane!
109
00:04:26,004 --> 00:04:27,789
- Yeah!
- Nice to meet you.
110
00:04:27,876 --> 00:04:30,574
- How you doing?
- Nice to meet you.
111
00:04:30,661 --> 00:04:32,620
What I bring from New Orleans
112
00:04:32,620 --> 00:04:37,451
is culture, dance,
food, flavor, baby!
113
00:04:37,451 --> 00:04:39,540
- Where you guys from?
- Brooklyn, New York.
114
00:04:39,540 --> 00:04:41,803
- You live in Los Angles?
- L.A. local.
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00:04:41,890 --> 00:04:43,761
I live in Woolwich, Maine.
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00:04:43,761 --> 00:04:46,808
All of these other contestants
should watch out for me
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00:04:46,808 --> 00:04:48,592
because I wanna show people
that we are about more
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00:04:48,679 --> 00:04:50,594
than just "lobsta"
and blueberries.
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00:04:50,681 --> 00:04:52,814
- Get her going. Yes.
- It's apron time.
120
00:04:52,901 --> 00:04:54,555
Where's the judges?
Where's Gordon?
121
00:04:54,555 --> 00:04:55,686
Give me my apron. Gordon?
122
00:04:55,686 --> 00:04:58,298
- [ laughter ]
- Gordon!
123
00:04:58,298 --> 00:05:00,517
[ cheers and applause ]
124
00:05:03,694 --> 00:05:05,609
Gordon: Let's go.
125
00:05:18,492 --> 00:05:22,844
Thank you so much!
Welcome to the amazing
MasterChef kitchen.
126
00:05:22,844 --> 00:05:27,849
- Yes! Thank you, thank you!
- Yeah! Yeah!
127
00:05:27,849 --> 00:05:31,722
Now, tonight starts
with the MasterChef auditions.
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00:05:31,722 --> 00:05:33,768
Yes!
129
00:05:33,768 --> 00:05:35,422
The one thing I've always
loved about "MasterChef"
130
00:05:35,422 --> 00:05:37,424
is the way that it shows off
131
00:05:37,511 --> 00:05:39,730
how diverse
American cuisine can be.
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00:05:39,730 --> 00:05:42,080
But this season is about
more than just finding
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00:05:42,080 --> 00:05:43,343
the best home cook in America.
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00:05:43,343 --> 00:05:45,693
We wanna find out
once and for all
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- where in America do
the best cooks come from?
- Oh, baby.
136
00:05:49,740 --> 00:05:53,657
This is "MasterChef:
United Tastes Of America."
137
00:05:57,618 --> 00:05:59,707
Yeah!
138
00:05:59,707 --> 00:06:02,623
I know you're all extremely
proud to be American,
139
00:06:02,623 --> 00:06:04,538
but, come on, let's be honest,
140
00:06:04,538 --> 00:06:05,365
you're just as proud
to be from the West...
141
00:06:09,804 --> 00:06:10,587
...from the Midwest...
142
00:06:12,372 --> 00:06:13,547
Whoo!
143
00:06:16,027 --> 00:06:16,724
...from the South...
144
00:06:20,989 --> 00:06:23,992
...and the Northeast.
145
00:06:23,992 --> 00:06:25,254
Come on!
146
00:06:27,125 --> 00:06:30,128
- Yes!
- We are looking for home cooks
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00:06:30,128 --> 00:06:32,566
that can represent your region
148
00:06:32,566 --> 00:06:35,351
with style and skill,
but that's not all.
149
00:06:35,351 --> 00:06:37,135
On each night of the auditions,
150
00:06:37,222 --> 00:06:40,138
you'll compete to earn an apron
151
00:06:40,138 --> 00:06:43,446
against other cooks
from your region.
152
00:06:43,446 --> 00:06:46,971
[ murmuring ]
153
00:06:46,971 --> 00:06:50,148
Now is your big chance
to become a hometown hero
154
00:06:50,235 --> 00:06:54,239
and earn the beautiful
MasterChef trophy.
155
00:06:54,239 --> 00:06:57,895
[ cheering ]
156
00:06:57,895 --> 00:06:59,723
Gordon: Plus,
you'll win the grand prize--
157
00:06:59,810 --> 00:07:01,595
a complete kitchen from Viking,
158
00:07:01,595 --> 00:07:05,033
new tools and bakeware
from OXO,
159
00:07:05,033 --> 00:07:07,601
and a quarter
of a million dollars.
160
00:07:13,171 --> 00:07:17,480
Now it's time to prove
that you truly deserve
one of these.
161
00:07:17,480 --> 00:07:19,787
[ cheering ]
162
00:07:22,398 --> 00:07:25,967
The iconic MasterChef apron.
163
00:07:26,054 --> 00:07:28,970
Your task in the auditions
is very simple.
164
00:07:28,970 --> 00:07:32,190
Make us your signature dish
inspired by the culture,
165
00:07:32,277 --> 00:07:35,716
the cuisine, and perhaps
the heritage of your region.
166
00:07:35,716 --> 00:07:38,240
Tonight we're
gonna start with...
167
00:07:40,547 --> 00:07:41,765
...the Northeast!
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00:07:47,858 --> 00:07:50,208
Now, each night
we'll be bringing in
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00:07:50,295 --> 00:07:52,646
a very special guest judge
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00:07:52,733 --> 00:07:55,953
who knows that region's cuisine
better than anyone.
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00:07:55,953 --> 00:07:57,781
- Ooh, okay.
- Here to represent
the Northeast,
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00:07:57,781 --> 00:07:59,783
we have a prolific
cookbook author,
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00:07:59,783 --> 00:08:01,785
a culinary expert,
174
00:08:01,785 --> 00:08:05,659
and a beloved member
of the MasterChef family.
175
00:08:05,746 --> 00:08:09,358
Please welcome back
the amazing Daphne Oz!
176
00:08:09,358 --> 00:08:12,013
Hey!
177
00:08:12,013 --> 00:08:14,624
- [ overlapping chatter ]
- Oh!
178
00:08:14,624 --> 00:08:18,236
I'm missing the party out here.
Oh, my God.
179
00:08:18,236 --> 00:08:22,023
Welcome back!
180
00:08:22,023 --> 00:08:24,895
Wow. The Northeast is near
and dear to your heart.
181
00:08:24,895 --> 00:08:27,811
- Yes.
- It's really helped
shape your career,
182
00:08:27,898 --> 00:08:29,639
but what's so special about it?
183
00:08:29,639 --> 00:08:32,294
I mean, the Northeast
is a melting pot.
184
00:08:32,294 --> 00:08:35,253
That is one of the most
beautiful pieces of being
in the Northeast
185
00:08:35,253 --> 00:08:37,691
is you walk four blocks
in any direction
and you can taste the world.
186
00:08:37,778 --> 00:08:40,258
I think it does
keep Northeast cooks
trying new things,
187
00:08:40,258 --> 00:08:42,870
but holding onto heritage
really tightly, too.
188
00:08:42,870 --> 00:08:44,915
And what do you want to see
from these contestants tonight?
189
00:08:45,002 --> 00:08:47,701
The food that excites me
the most is family food.
190
00:08:47,788 --> 00:08:49,267
What did your family
pass onto you?
191
00:08:49,354 --> 00:08:50,486
What gets you excited
in the kitchen?
192
00:08:50,486 --> 00:08:51,922
I get goosebumps
thinking about it.
193
00:08:51,922 --> 00:08:55,535
- All right!
- So good to have you back.
194
00:08:55,535 --> 00:08:56,710
Right, you guys ready?
195
00:08:56,710 --> 00:08:58,799
- All: Yeah!
- Good.
196
00:08:58,799 --> 00:09:00,278
Tonight you'll all
have 45 minutes
197
00:09:00,365 --> 00:09:04,065
to cook your delicious
signature dishes.
198
00:09:04,065 --> 00:09:06,067
Now to get your hands
on those white aprons,
199
00:09:06,067 --> 00:09:11,725
you'll need at least
three yeses from the judges.
200
00:09:11,725 --> 00:09:15,076
Your time starts
when that clock starts.
201
00:09:15,076 --> 00:09:16,860
Give it your best, okay?
We'll see you in the restaurant.
202
00:09:16,947 --> 00:09:19,907
- Good luck. Come on.
- Good luck, guys!
203
00:09:25,739 --> 00:09:27,262
Season 13.
Welcome back, by the way.
204
00:09:27,262 --> 00:09:29,003
- Thank you.
- We have missed you, girl.
205
00:09:29,003 --> 00:09:31,309
I mean, what a way to kick off
tonight. Northeast.
206
00:09:31,396 --> 00:09:34,704
You know,
I have to ask, season 13,
you have seen it all.
207
00:09:34,704 --> 00:09:35,836
What are you looking
for this season
208
00:09:35,836 --> 00:09:37,751
that's going to set
these competitors apart
209
00:09:37,838 --> 00:09:39,056
that you think is really
gonna take it to the next level?
210
00:09:39,056 --> 00:09:40,971
Repping the region
is huge here.
211
00:09:40,971 --> 00:09:42,320
How's that reflected to what
they put on the plate?
212
00:09:42,407 --> 00:09:44,671
I've always said that
the Northeast is the heartbeat
213
00:09:44,758 --> 00:09:46,324
of the restaurant world
in America,
214
00:09:46,411 --> 00:09:47,587
and the level
should be super high.
215
00:09:47,587 --> 00:09:49,110
It'll be the fastest 45 minutes
216
00:09:49,197 --> 00:09:50,981
of their entire culinary career.
217
00:09:50,981 --> 00:09:53,680
Three, two, one!
218
00:09:53,680 --> 00:09:56,900
- Get it, Carla. Get it, Carla.
- Whoo!
219
00:09:56,987 --> 00:10:01,252
- Come on, y'all! Let's go!
- Let's go, Buffalo!
220
00:10:01,252 --> 00:10:04,081
- Let's go, Buffalo!
- You got this, Carla.
221
00:10:04,081 --> 00:10:07,215
Northeast got the best
Italian, hands down.
222
00:10:07,302 --> 00:10:09,870
I mean, you're not gonna get
good Italian anywhere else
but the Northeast.
223
00:10:12,916 --> 00:10:15,005
- Oh, yeah, lots of cheese.
- Lots of cheese.
224
00:10:15,005 --> 00:10:18,226
So the recipe that I'm doing
is a homemade manicotti.
225
00:10:18,226 --> 00:10:20,358
What's really special
about my recipe
226
00:10:20,358 --> 00:10:23,013
is that I'm making it
with a homemade crepe.
227
00:10:23,100 --> 00:10:24,928
I can't believe I'm cooking
Italian food for Joe.
228
00:10:25,015 --> 00:10:27,409
It's really nerve-wracking,
but at the same time,
229
00:10:27,409 --> 00:10:28,453
I'm cooking from the heart.
230
00:10:32,370 --> 00:10:37,027
- Final countdown.
- ...seven, six, five, four,
231
00:10:37,027 --> 00:10:39,464
three, two, one.
232
00:10:45,906 --> 00:10:48,169
I'm Carla.
This dish is so special to me.
233
00:10:48,256 --> 00:10:51,781
This is my grandma's
homemade manicotti.
234
00:10:51,781 --> 00:10:54,175
- So normally manicotti
are made with lasagna sheets.
- Yes.
235
00:10:54,262 --> 00:10:56,351
- You roll them up.
You're not doing that.
- Correct.
236
00:10:56,351 --> 00:10:59,354
- No, I'm doing
a homemade crepe.
- Wow.
237
00:10:59,354 --> 00:11:01,791
- It's so much better.
- Joe: All right,
we'll see if it works.
238
00:11:01,791 --> 00:11:04,881
- Interesting.
- Carla, you need three yeses
for an apron tonight.
239
00:11:04,881 --> 00:11:06,840
- Shall we?
- Daphne: All right.
240
00:11:10,713 --> 00:11:11,888
Did you drain the ricotta?
241
00:11:14,195 --> 00:11:15,544
I did not.
242
00:11:18,286 --> 00:11:22,072
Bold move substituting
the pasta for the crepe,
243
00:11:22,159 --> 00:11:23,987
but if you're gonna do that
then get some herbs
in those crepes.
244
00:11:24,074 --> 00:11:25,902
Just make them stand out.
245
00:11:25,902 --> 00:11:29,079
That's supposed to be the star
of this dish.
246
00:11:29,166 --> 00:11:30,820
Unfortunately,
you overcooked the crawfish.
247
00:11:30,820 --> 00:11:32,866
You have to treat them
very gently.
248
00:11:32,953 --> 00:11:34,868
For me, that is such
a glaring issue
249
00:11:34,868 --> 00:11:37,435
that for me it's a no.
I'm sorry.
250
00:11:37,435 --> 00:11:40,961
There's series of technical
issues with this dish
251
00:11:40,961 --> 00:11:43,180
from the ricotta being
not drained properly,
252
00:11:43,180 --> 00:11:45,095
from the consistency
of the crepe,
253
00:11:45,095 --> 00:11:47,097
from the tomato sauce
not integrating
254
00:11:47,184 --> 00:11:49,230
with the rest of the dish.
It's a no for me.
255
00:11:49,230 --> 00:11:51,798
Unfortunately, that's two nos,
so no apron. I'm sorry.
256
00:11:54,714 --> 00:11:58,239
- Aww!
- It's okay.
257
00:11:58,326 --> 00:12:02,199
- [ indistinct chatter ]
- Aww.
258
00:12:02,199 --> 00:12:04,985
- Joe ripped me a new one.
- Did he?
259
00:12:06,900 --> 00:12:09,250
This is the typical
MasterChef entree dish
260
00:12:09,250 --> 00:12:11,078
that's created
to fool the judges,
261
00:12:11,078 --> 00:12:12,470
and with the level of talent
we have out there,
262
00:12:12,470 --> 00:12:14,081
we cannot afford to do that.
263
00:12:16,039 --> 00:12:17,737
You know it.
It's apron time, baby.
264
00:12:17,737 --> 00:12:19,173
It's apron time.
265
00:12:19,173 --> 00:12:21,436
Usually I'm in
a recording studio,
266
00:12:21,436 --> 00:12:23,786
and you would think
that would be more
peaceful than this,
267
00:12:23,786 --> 00:12:27,007
but to be honest,
I find my peace in the kitchen.
This is my sanctuary.
268
00:12:27,007 --> 00:12:29,400
I'm Richie,
I'm 28 years old, I'm from
Silver Spring, Maryland,
269
00:12:29,400 --> 00:12:31,489
and I'm a musician
and a songwriter.
270
00:12:31,489 --> 00:12:35,580
- Maryland is in the house.
- I am such a proud
Northeast rep.
271
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,
272
00:12:38,453 --> 00:12:41,369
- that's what
I'm here for, baby.
- We ready for salmon time.
273
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.
274
00:12:43,850 --> 00:12:47,375
- I need to go and see what's
happening in this kitchen.
- Let's go.
275
00:12:47,375 --> 00:12:51,858
All right,
the door's opening! Whoo!
276
00:12:51,945 --> 00:12:54,034
Whoo!
277
00:12:54,034 --> 00:12:56,297
Daphne:
Whoo! It smells good.
278
00:12:56,384 --> 00:12:59,822
- Young man...
- Richie.
279
00:12:59,822 --> 00:13:02,259
Richie, good to see you, bud.
Tell me about the dish.
What are you doing?
280
00:13:02,259 --> 00:13:04,305
So I'm doing a crispy skin
salmon with spinach,
281
00:13:04,305 --> 00:13:06,524
and then I'm gonna do some
parmesan crusted potatoes.
282
00:13:06,524 --> 00:13:08,178
- It smells delicious.
- Thank you so much.
283
00:13:08,178 --> 00:13:10,180
How are you gonna make sure
this is not overcooked?
284
00:13:10,267 --> 00:13:11,921
'Cause that's the one thing
that could sink this whole dish.
285
00:13:11,921 --> 00:13:13,314
Right now we're focusing
on the skin.
286
00:13:13,401 --> 00:13:15,316
I'm gonna flip it, let it get
a nice sear on the top.
287
00:13:15,316 --> 00:13:18,101
And while it's resting,
it'll bring itself up to temp.
288
00:13:18,101 --> 00:13:19,494
- Perfect.
- Then it's out of my hands,
you know?
289
00:13:19,494 --> 00:13:21,931
Love it.
Listen, bring the magic
through there, yes?
290
00:13:21,931 --> 00:13:23,411
- That's my plan.
- Good luck.
291
00:13:23,411 --> 00:13:28,242
- Some magic. You know it.
- Five minutes! Five minutes!
292
00:13:28,242 --> 00:13:31,201
I know that cheese and fish
is sometimes a big no-no,
293
00:13:31,288 --> 00:13:34,117
but I think the flavor
of these parmesan potatoes
are so good,
294
00:13:34,117 --> 00:13:36,206
maybe it'll be a first
and they'll think,
295
00:13:36,293 --> 00:13:38,339
"Oh, maybe I should try
more cheese and seafood."
296
00:13:38,426 --> 00:13:42,996
Crowd: Five, four,
three, two, one.
297
00:13:45,999 --> 00:13:48,088
There's a lot
I had to leave behind
298
00:13:48,088 --> 00:13:49,306
to come here and make
this dream a reality.
299
00:13:49,306 --> 00:13:50,960
It can't all be for nothing.
300
00:13:52,919 --> 00:13:54,659
- Welcome.
- Here he comes.
301
00:13:58,011 --> 00:14:01,231
I'm Richie. I'm a music producer
from Silver Spring, Maryland.
302
00:14:01,318 --> 00:14:03,581
Today I've made
crispy skin salmon with
sweet habanero glaze,
303
00:14:03,581 --> 00:14:06,628
spinach with furikake butter,
and parmesan roasted potatoes.
304
00:14:06,628 --> 00:14:08,717
Shall we have a look? Yeah?
305
00:14:14,331 --> 00:14:16,464
- Visually, great sear
on the salmon. Love that.
- Thank you.
306
00:14:16,464 --> 00:14:19,946
- It looks well-executed.
- So this is the moment.
307
00:14:19,946 --> 00:14:22,731
Obviously, cooking fish
to the right temperature
is super important.
308
00:14:26,039 --> 00:14:28,041
- Looks good.
- Looks beautiful.
309
00:14:28,041 --> 00:14:30,870
- I like it.
- Joe: Let's try this out.
310
00:14:42,272 --> 00:14:44,057
So, first of all,
perfectly cooked salmon.
311
00:14:44,144 --> 00:14:45,623
- I mean, really, you nailed it.
- Thank you.
312
00:14:45,623 --> 00:14:48,278
It was so delicious.
I love the layering of flavors.
313
00:14:48,365 --> 00:14:50,541
The only question mark for me
is the parmesan cheese,
314
00:14:50,541 --> 00:14:52,369
but because it was still crispy
and the texture was there
315
00:14:52,369 --> 00:14:56,330
and the flavor was there,
it's a yes from me.
316
00:14:56,330 --> 00:14:58,288
You have a lot of beautiful
flavors happening here.
317
00:14:58,288 --> 00:15:00,203
I think the idea
of having the chili habanero
318
00:15:00,290 --> 00:15:03,076
was so necessary
'cause the salmon is fatty.
319
00:15:03,163 --> 00:15:05,078
It kinda cuts that,
so it's a yes from me, too.
320
00:15:05,078 --> 00:15:08,168
- Daphne: Ooh.
- All right, this dish
321
00:15:08,168 --> 00:15:11,301
has a lot of
good components to it.
322
00:15:11,301 --> 00:15:14,217
Potatoes and the parmesan cheese
are very well seasoned.
323
00:15:14,217 --> 00:15:15,653
They're crispy, they're gooey,
they're good.
324
00:15:15,653 --> 00:15:18,439
The problem with this dish
is it's like a simple dish,
325
00:15:18,526 --> 00:15:21,355
and it puts me in a tough spot.
326
00:15:21,355 --> 00:15:22,791
So here's what I'm gonna do.
327
00:15:22,878 --> 00:15:26,099
I'm gonna say no...
328
00:15:26,186 --> 00:15:28,362
and I'm gonna pass it
to my associate, Gordon,
329
00:15:28,362 --> 00:15:30,364
who will decide your fate.
330
00:15:30,364 --> 00:15:33,019
Gordon: Well,
you have two yeses, one no.
331
00:15:33,106 --> 00:15:34,759
You need three for an apron.
332
00:15:45,683 --> 00:15:47,729
Gordon: Well,
you have two yeses, one no.
333
00:15:47,729 --> 00:15:49,339
You need three for an apron.
334
00:15:49,339 --> 00:15:51,559
First of all, the salmon's
cooked beautifully.
335
00:15:51,559 --> 00:15:54,562
And the habanero glaze
at the end? Beautiful.
336
00:15:54,649 --> 00:15:57,478
But spinach is watery,
so it just takes all
the flavoring down.
337
00:15:57,565 --> 00:15:59,262
- Tough one.
- Can he be crafted?
338
00:15:59,349 --> 00:16:00,046
Uh...
339
00:16:06,182 --> 00:16:08,184
I'm gonna say no...
340
00:16:10,447 --> 00:16:13,711
...to the music studio
and yes to "MasterChef."
341
00:16:13,711 --> 00:16:15,496
- Congratulations, young man.
- Yes!
342
00:16:15,583 --> 00:16:17,715
Congratulations.
Come here, bud.
343
00:16:17,715 --> 00:16:19,717
What's your heart doing
right now?
344
00:16:19,717 --> 00:16:20,762
- Are you losing your mind?
- Congratulations.
345
00:16:20,762 --> 00:16:23,286
- Thank you.
- Well done.
346
00:16:23,286 --> 00:16:25,332
- Thank you, guys.
- Good luck, man.
347
00:16:25,332 --> 00:16:26,289
- Well done.
- So honored to cook
for you guys.
348
00:16:26,376 --> 00:16:27,725
- Prove me wrong, baby.
- And I will.
349
00:16:27,725 --> 00:16:29,031
Welcome to "MasterChef."
350
00:16:32,295 --> 00:16:37,387
- [ crowd cheering ]
- Let's go!
351
00:16:37,474 --> 00:16:40,042
I got myself a MasterChef apron!
I'm so excited!
352
00:16:40,042 --> 00:16:41,739
- Yes!
- I'm pumped!
353
00:16:41,739 --> 00:16:45,178
Northeast, baby! Let's go!
354
00:16:45,178 --> 00:16:46,744
Sacrificing the music career
for this? Come on.
355
00:16:46,744 --> 00:16:48,268
- That's huge.
- That's huge.
356
00:16:48,268 --> 00:16:49,008
I hope it's the right move.
357
00:16:51,619 --> 00:16:54,230
[ cheers and applause ]
358
00:16:54,230 --> 00:16:57,059
What a flip! What a flip!
359
00:16:57,059 --> 00:17:00,106
What a flip!
360
00:17:00,106 --> 00:17:02,195
Meat! Is it time for the meat?
361
00:17:02,195 --> 00:17:03,326
It's time for-- nope,
it's time for the dough.
362
00:17:03,413 --> 00:17:06,416
- Yeah, dough.
- I am from Woolwich, Maine,
363
00:17:06,503 --> 00:17:10,159
and I am very, very proud
to represent that town
364
00:17:10,159 --> 00:17:13,249
because we know how to work
with what we have around us.
365
00:17:13,249 --> 00:17:15,208
We don't have
a Whole Foods in my area.
366
00:17:15,208 --> 00:17:17,384
We are very resourceful.
367
00:17:17,384 --> 00:17:19,342
- This is you on a plate.
- Seriously.
368
00:17:19,429 --> 00:17:21,431
- You on a plate.
- My name is Nina,
369
00:17:21,518 --> 00:17:24,173
I'm a rock and roll
marketing manager from Maine,
370
00:17:24,173 --> 00:17:25,479
and my favorite thing
in the whole world to do
371
00:17:25,479 --> 00:17:27,350
is go out the woods
and hunt and forage
372
00:17:27,350 --> 00:17:28,569
and finding amazing
wild food to eat.
373
00:17:28,569 --> 00:17:30,788
For me,
cooking starts outside
374
00:17:30,875 --> 00:17:34,227
because that's where I get all
the ingredients that inspire me.
375
00:17:34,227 --> 00:17:36,229
That's where I hang out
with all my animals
376
00:17:36,229 --> 00:17:37,447
and hang out
with all the trees.
377
00:17:41,451 --> 00:17:45,803
[ crowd cheering ]
378
00:17:45,803 --> 00:17:48,458
- Hello. Hi!
- How are you?
379
00:17:48,458 --> 00:17:50,156
Hi! What's up, guys?
My name is Nina.
380
00:17:50,156 --> 00:17:52,245
- Ooh, we got some dumplings.
- Yes.
381
00:17:52,245 --> 00:17:54,551
- Aarón: Those look fantastic.
- Thanks.
382
00:17:54,551 --> 00:17:56,684
Kinda pretty straightforward.
Just a beef dumpling for--
383
00:17:56,684 --> 00:17:58,816
It's not beef. It's venison,
thank you very much.
384
00:17:58,816 --> 00:18:02,168
- Venison?
Did you pork fat in it?
- I did not,
385
00:18:02,168 --> 00:18:03,517
'cause that's what
we do in Maine.
386
00:18:03,517 --> 00:18:05,388
We use what we have sometimes.
We don't have pork fat.
387
00:18:05,388 --> 00:18:06,607
Sometimes we have squirrel fat.
We use that instead.
388
00:18:06,607 --> 00:18:08,696
- I like squirrel fat.
- Squirrels have fat?
389
00:18:08,696 --> 00:18:11,264
- Aarón: Yeah.
- See? He knows.
390
00:18:11,264 --> 00:18:12,395
We fighting them in the trees.
They're always there, okay?
391
00:18:12,482 --> 00:18:14,441
Joe: This is gonna be
very interesting.
392
00:18:14,441 --> 00:18:15,616
I think it's a super risky
thing you're doing,
393
00:18:15,703 --> 00:18:17,618
but you know what?
It could work.
394
00:18:17,618 --> 00:18:19,272
- I look forward to tasting it.
- Yeah. Thank you.
395
00:18:19,359 --> 00:18:21,970
Woman: All right, Nina,
you got about 11 minutes.
396
00:18:24,364 --> 00:18:27,454
My passion has been to get
people excited about wild food,
397
00:18:27,454 --> 00:18:30,718
and I hope that the judges
are gonna taste the passion
398
00:18:30,718 --> 00:18:33,634
that I have for
my foraged ingredients.
399
00:18:33,634 --> 00:18:35,592
Those look gorgeous.
400
00:18:35,592 --> 00:18:37,159
Oh, I'm getting hungry
just looking at them!
401
00:18:37,159 --> 00:18:41,424
Five, four, three, two, one!
402
00:18:41,511 --> 00:18:43,426
I'm done!
403
00:18:43,513 --> 00:18:44,949
There's only one thing
I need to know.
404
00:18:44,949 --> 00:18:48,431
Does that apron come in camo?
405
00:18:48,518 --> 00:18:50,390
- Joe: Hello. Welcome.
- Hi, guys. I'm Nina.
406
00:18:50,390 --> 00:18:52,522
I'm from Woolwich, Maine.
407
00:18:52,522 --> 00:18:55,873
I made dumplings
filled with venison
and bok choy,
408
00:18:55,873 --> 00:18:57,875
and that is served
with a cucumber salad
409
00:18:57,875 --> 00:18:59,442
with cilantro, peanuts,
and chili.
410
00:18:59,529 --> 00:19:01,749
Dumplings are typically
made with pork.
411
00:19:01,749 --> 00:19:03,620
I chose to put venison in them
412
00:19:03,620 --> 00:19:05,666
because I am representing
my home state of Maine.
413
00:19:05,753 --> 00:19:07,537
Gordon and Joe:
Shall we?
414
00:19:09,452 --> 00:19:11,498
Okay, visually, Daphne,
what do you think?
415
00:19:11,498 --> 00:19:12,542
You give a nice portion
of the dumplings,
416
00:19:12,542 --> 00:19:14,501
a lovely dipping sauce
in the center.
417
00:19:14,501 --> 00:19:16,851
Honestly, I'm most excited
about this cucumber salad.
418
00:19:16,851 --> 00:19:19,462
- It looks so delicious.
- I agree, but I'm
more concerned about
419
00:19:19,549 --> 00:19:21,638
the lack of fat inside
with the venison.
420
00:19:21,638 --> 00:19:24,337
That's the bit's that's gonna
be the telling point for me.
421
00:19:24,337 --> 00:19:27,253
- So, shall we?
Daphne, please.
- Daphne: Let's go.
422
00:19:27,253 --> 00:19:29,342
All right.
And what's in the dipping sauce?
423
00:19:29,342 --> 00:19:32,475
Nina: That is soy,
apple cider vinegar,
424
00:19:32,562 --> 00:19:34,477
a little chili garlic paste,
and some chives.
425
00:19:37,915 --> 00:19:39,700
First of all,
it doesn't need the pork.
426
00:19:39,787 --> 00:19:41,832
If I'm honest,
I can't taste it's venison
427
00:19:41,832 --> 00:19:43,138
because it's not as gamey.
428
00:19:43,138 --> 00:19:44,270
But it's the technical flair
429
00:19:44,357 --> 00:19:46,359
I'm in love with,
430
00:19:46,446 --> 00:19:49,579
- and it's an absolute
definite yes for me.
- Oh!
431
00:19:49,579 --> 00:19:51,538
- Joe: Ooh, one yes.
- Gordon: I wanna see more.
432
00:19:51,538 --> 00:19:53,714
Daphne:
These dumplings are light
and tender, delicious.
433
00:19:53,714 --> 00:19:57,587
The meat is juicy.
That cucumber salad is
a shocker. Out of control.
434
00:19:57,674 --> 00:19:59,720
Spicy, delicious,
it's a definite yes from me.
435
00:19:59,807 --> 00:20:01,939
- Oh, thank you. Okay.
- Joe: That's two yeses.
436
00:20:01,939 --> 00:20:05,508
But I'm not gonna be so quick
to drink the Kool-Aid here.
437
00:20:05,508 --> 00:20:07,380
Hmm.
438
00:20:07,467 --> 00:20:10,209
I don't know what
these two were tasting...
439
00:20:20,654 --> 00:20:22,395
- That's two yeses.
- Okay.
440
00:20:22,395 --> 00:20:25,615
But for me, the seasoning
is completely off.
441
00:20:25,615 --> 00:20:27,661
It's way too spicy.
442
00:20:27,661 --> 00:20:29,750
It's totally,
totally amateurish,
443
00:20:29,837 --> 00:20:33,971
- so for me it's a no.
- Two yeses, one no.
444
00:20:33,971 --> 00:20:38,324
Right now your fate
lies in the hands
of Aarón Sánchez.
445
00:20:38,324 --> 00:20:40,413
There is some technical flaws
for me personally
with some of the dumplings.
446
00:20:40,413 --> 00:20:42,458
The filling
is a little bit meek.
447
00:20:42,458 --> 00:20:43,981
It's a lot of wrapper
for the filling.
448
00:20:43,981 --> 00:20:46,549
But what I love
is your boldness, okay?
449
00:20:46,549 --> 00:20:50,771
There's freshness, and it
highlights all the ingredients.
450
00:20:50,858 --> 00:20:51,989
I don't know.
451
00:21:00,433 --> 00:21:03,044
[ crowd groans ]
452
00:21:03,044 --> 00:21:08,441
- Ha, ha!
- Yeah! Yeah!
453
00:21:08,528 --> 00:21:12,619
Nina: Even though Joe called
my flavor balances amateurish,
454
00:21:12,619 --> 00:21:14,664
it's okay.
I need somebody to push me.
455
00:21:14,751 --> 00:21:16,013
I don't need everybody
to tell me I'm awesome
all the time.
456
00:21:16,013 --> 00:21:17,493
- Absolutely.
- Very good point.
457
00:21:17,493 --> 00:21:19,452
Guys, look out,
458
00:21:19,452 --> 00:21:21,497
my competitive juices
are flowing for sure.
459
00:21:21,497 --> 00:21:24,370
- Rock and roll! Yes!
- Yeah! Yes!
460
00:21:24,370 --> 00:21:29,157
- Whoo!
- Yeah!
461
00:21:29,244 --> 00:21:31,464
- Yeah!
- That salad is awesome.
462
00:21:31,551 --> 00:21:33,596
- Well, I hope I'm wrong.
- Gordon: Delicious.
Really good.
463
00:21:33,683 --> 00:21:35,381
Daphne: Two aprons down,
three to go.
464
00:21:35,381 --> 00:21:38,035
- Standards are high.
- Whew!
465
00:21:38,035 --> 00:21:43,389
All: Purvi, Purvi, Purvi,
Purvi, Purvi!
466
00:21:43,389 --> 00:21:45,739
I'm happy and excited
to be here.
467
00:21:45,739 --> 00:21:47,610
It's an American dream
which is coming true.
468
00:21:47,610 --> 00:21:49,917
I'm Purvi from
East Windsor, New Jersey.
469
00:21:49,917 --> 00:21:53,486
My husband and I moved
to the U.S. 21 years ago.
470
00:21:53,573 --> 00:21:57,403
My specialty is American
and Indian fusion cooking.
471
00:21:57,403 --> 00:21:58,969
I wanna follow my passion
and my dreams.
472
00:21:58,969 --> 00:22:02,712
I would like to open up a café
called Purvi's Delight,
473
00:22:02,712 --> 00:22:05,280
and I would like to serve
desserts of all over the world.
474
00:22:07,848 --> 00:22:11,678
The Indian community
in New Jersey is really,
really big,
475
00:22:11,678 --> 00:22:13,810
and I feel so proud
to represent them.
476
00:22:13,810 --> 00:22:17,423
I'm making bundt cake
with Indian flavors.
477
00:22:17,423 --> 00:22:18,772
The only thing
that can go wrong
478
00:22:18,772 --> 00:22:20,861
is if the cakes
don't bake properly.
479
00:22:20,861 --> 00:22:22,602
But I am very confident.
480
00:22:22,602 --> 00:22:23,951
I've been doing this
for the last 21 years.
481
00:22:23,951 --> 00:22:26,301
I can do this in my sleep.
482
00:22:28,172 --> 00:22:32,089
Crowd:
Five, four, three, two, one!
483
00:22:32,089 --> 00:22:35,092
Purvi: Just a little bit scared
that if they cut the cakes
484
00:22:35,092 --> 00:22:36,442
and if it's not fully baked,
485
00:22:36,442 --> 00:22:38,531
that can definitely
bring me down.
486
00:22:40,054 --> 00:22:42,883
Hi, my name is Purvi,
and I'm from New Jersey.
487
00:22:42,970 --> 00:22:44,667
This dish is
a vanilla bundt cake
488
00:22:44,754 --> 00:22:46,887
infused with four different
Indian flavors
489
00:22:46,974 --> 00:22:49,455
which is gulab jamun, rose,
490
00:22:49,542 --> 00:22:51,457
cardamom, saffron, and paan.
491
00:22:51,544 --> 00:22:53,546
- Joe and Daphne: Wow.
- Right.
492
00:22:53,633 --> 00:22:55,983
I love it. It reminds me of
an Indian festival, you know?
493
00:22:56,070 --> 00:22:57,767
- And a wedding
when there's just color...
- Yes. Thank you so much.
494
00:22:57,767 --> 00:22:59,769
...and there's
vibrance everywhere.
495
00:22:59,856 --> 00:23:01,249
It looks stunning.
I'm dying to get in there.
496
00:23:01,336 --> 00:23:02,642
- Joe: Great.
- Shall we?
497
00:23:02,642 --> 00:23:04,339
- Joe: Let's try it.
- Daphne: Yeah.
498
00:23:07,560 --> 00:23:09,388
- Beautiful.
- Oh, look how moist it is.
499
00:23:16,656 --> 00:23:18,571
- Joe: These are really good.
- Thank you, Joe.
500
00:23:18,571 --> 00:23:21,138
I just got back from India.
The most incredible flavors.
501
00:23:21,138 --> 00:23:23,663
It gives me a new appreciation
of tasting your dish.
502
00:23:23,663 --> 00:23:24,881
It's a yes from me.
I really liked it.
503
00:23:24,881 --> 00:23:27,057
Thank you so much.
It means a lot.
504
00:23:27,057 --> 00:23:31,497
- This bite,
it is so moist and fluffy!
- Thank you so much.
505
00:23:31,584 --> 00:23:33,586
Like, it has levity and balance.
506
00:23:33,673 --> 00:23:35,979
- Yes. Definite yes from me.
- Thank you so much. Thank you.
507
00:23:35,979 --> 00:23:39,809
You have very strong flavors,
and you balance them
so beautifully.
508
00:23:39,896 --> 00:23:41,681
But I'm not gonna say yes
just yet, okay?
509
00:23:41,681 --> 00:23:42,943
'Cause I have to think
about this for a little bit.
510
00:23:43,030 --> 00:23:44,248
What?
511
00:23:46,729 --> 00:23:49,428
- I'm like--
- Aarón! You love it. Say yes.
512
00:23:49,428 --> 00:23:52,126
All right, all right,
all right, all right.
For me it's an absolute yes!
513
00:23:52,126 --> 00:23:56,130
- It's a resounding yes.
- Thank you, thank you,
thank you.
514
00:23:56,130 --> 00:23:58,959
- Thank you so much.
- That's four yeses.
515
00:23:58,959 --> 00:24:01,701
- Yes.
- Daphne and Aarón:
Congratulations.
516
00:24:01,701 --> 00:24:02,832
- Thank you.
- Well done. Great job.
517
00:24:15,062 --> 00:24:16,977
Purvi: I got four yeses.
518
00:24:17,064 --> 00:24:19,196
I am so proud to represent
the Northeast.
519
00:24:19,196 --> 00:24:22,809
This is my American dream.
I'm living it right now.
520
00:24:22,809 --> 00:24:28,031
Hey, judges,
there's a lot of good Indian
flavors coming for you.
521
00:24:28,031 --> 00:24:32,601
- Delicious. Brilliant. Yeah.
- Really good. The cinnamon
plus cardamom combo? Wow.
522
00:24:32,601 --> 00:24:34,211
- Those are strong flavors.
- I know.
523
00:24:34,211 --> 00:24:35,996
You weren't
gonna vote yes for her?
What's wrong with you?
524
00:24:36,083 --> 00:24:37,650
- I thought
you were gonna say no.
- What?
525
00:24:37,650 --> 00:24:39,478
I had to do
a little drama there, bud.
526
00:24:57,017 --> 00:25:00,020
Hey, y'all better get loud,
baby! Y'all better get loud!
527
00:25:00,107 --> 00:25:02,718
- [ cheering ]
- Hey, I'm from Brooklyn,
New York.
528
00:25:02,718 --> 00:25:04,677
We loud and proud.
529
00:25:04,764 --> 00:25:06,679
My name is Eddie,
I'm 31 years old,
530
00:25:06,766 --> 00:25:08,376
I'm from Williamsburg,
Brooklyn, New York,
531
00:25:08,463 --> 00:25:09,943
and I'm a party promoter.
532
00:25:09,943 --> 00:25:12,511
Big man baking a cake!
533
00:25:12,511 --> 00:25:15,992
[ crowd cheering ]
534
00:25:15,992 --> 00:25:18,821
- Aarón.
- What's going on, señor?
535
00:25:18,908 --> 00:25:20,780
- Getting it done.
- You're making a dessert?
536
00:25:20,780 --> 00:25:22,216
Yes, sir. You look at me
and don't think dessert.
537
00:25:22,216 --> 00:25:23,957
You just think a whole bunch
of food, right?
538
00:25:23,957 --> 00:25:26,220
Aarón: Yeah.
539
00:25:26,220 --> 00:25:29,136
I'm doing a pistachio cake with
a tres leches crème anglaise,
540
00:25:29,136 --> 00:25:30,964
a raspberry sauce that
I got going right there
541
00:25:30,964 --> 00:25:33,270
- that I'm actually
gonna strain right now.
- Yep.
542
00:25:33,270 --> 00:25:35,272
So you're gonna
use the tres leches
as the format, right?
543
00:25:35,272 --> 00:25:37,666
- Yes.
- You seem like
a very passionate guy.
544
00:25:37,666 --> 00:25:40,277
- You have a lot of
passion for cooking?
- Yeah, I definitely do.
545
00:25:40,277 --> 00:25:41,409
The first thing I learned
how to make was actually
pancakes with my mother.
546
00:25:41,496 --> 00:25:43,977
I gotta make sure I impress her.
547
00:25:43,977 --> 00:25:46,109
- Well, the dish
looks really great.
- Aarón: Yeah.
548
00:25:46,109 --> 00:25:48,634
- Good luck. Nice to meet you.
- Thank you. Thank you, guys.
549
00:25:48,634 --> 00:25:50,810
My love for cooking honestly
came from my mom.
550
00:25:50,810 --> 00:25:53,726
Just learning different
recipes from her
and just experimenting,
551
00:25:53,726 --> 00:25:55,510
that love
and passion just came on.
552
00:25:55,510 --> 00:25:57,164
It never stopped since, so...
553
00:25:57,164 --> 00:25:59,383
You got this. You got this.
Don't worry about it.
554
00:25:59,383 --> 00:26:04,432
Five, four, three, two, one!
555
00:26:04,519 --> 00:26:07,740
Let's go, baby! Let's go!
556
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.
557
00:26:12,135 --> 00:26:14,747
But it's Brooklyn,
the home Biggie, home of Jay-Z,
558
00:26:14,834 --> 00:26:16,749
and the home
of the next MasterChef.
559
00:26:16,749 --> 00:26:19,795
That apron's gonna
look good on me, baby.
560
00:26:21,536 --> 00:26:23,886
Welcome.
561
00:26:23,973 --> 00:26:25,975
So my name is Eddie,
I'm from Brooklyn, New York,
562
00:26:25,975 --> 00:26:29,196
and I actually made
my take on a tres leches.
563
00:26:29,283 --> 00:26:31,677
I did a pistachio cake
with tres leches crème anglaise,
564
00:26:31,764 --> 00:26:35,332
a raspberry sauce,
and a pistachio crumble.
565
00:26:35,332 --> 00:26:37,030
So traditionally
a tres leches is a soaked cake
with three milks.
566
00:26:37,030 --> 00:26:40,337
- Yes.
- So you decided to take
the actual elements
567
00:26:40,337 --> 00:26:42,383
- of the tres leches
and put them in the sauce?
- Yes.
568
00:26:42,383 --> 00:26:44,472
So how do you think
that this dessert represents
the Northeast?
569
00:26:44,559 --> 00:26:46,300
Well, I'm very Dominican.
570
00:26:46,300 --> 00:26:47,344
I grew up
in a single mom household,
571
00:26:47,344 --> 00:26:48,781
super humble beginnings.
572
00:26:48,781 --> 00:26:50,957
I've always wanted to go
to culinary school.
573
00:26:50,957 --> 00:26:53,786
- Can't afford it.
- Tres leches means
a lot to me.
574
00:26:53,873 --> 00:26:57,746
So I wanted to bring
a piece of my Dominican
heritage with me
575
00:26:57,746 --> 00:26:59,269
and put that on a plate
for you guys.
576
00:26:59,269 --> 00:27:01,881
- Shall we?
- Let's take a look.
577
00:27:01,881 --> 00:27:03,926
Gordon: Visually, Joe,
what do you think?
578
00:27:04,013 --> 00:27:06,102
You know, look, I grew up
in New York myself.
579
00:27:06,102 --> 00:27:08,235
I understand those flavors,
those memories.
580
00:27:08,235 --> 00:27:10,716
This dish
is very nontraditional,
581
00:27:10,716 --> 00:27:13,153
but I love the way
the dish looks,
582
00:27:13,153 --> 00:27:14,807
so I'm looking forward
to trying it.
583
00:27:14,894 --> 00:27:16,809
That means the world.
Thank you so much.
584
00:27:16,809 --> 00:27:19,028
I hope there's
enough moisture here,
585
00:27:19,115 --> 00:27:21,901
'cause there's a lot of cake
and not a lot of sauce.
586
00:27:21,901 --> 00:27:24,947
- Shall we?
- Tell us the two sauces.
What are they?
587
00:27:24,947 --> 00:27:27,994
Eddie: So the yellow sauce
is a tres leches crème anglaise.
588
00:27:27,994 --> 00:27:30,649
Then I did a raspberry sauce
to get a little tartness
on the plate.
589
00:27:32,389 --> 00:27:33,913
Okay, young man,
you need three yeses
590
00:27:33,913 --> 00:27:35,958
to get your hands on an apron.
591
00:27:36,045 --> 00:27:37,873
Joe, how was that for you?
592
00:27:39,266 --> 00:27:40,963
What I see in front of me
593
00:27:41,050 --> 00:27:44,793
I like a lot.
But it's not the dish.
594
00:27:44,793 --> 00:27:47,753
So I'm gonna make
a big investment,
595
00:27:47,753 --> 00:27:50,059
and I hope you have
what it takes to take this
596
00:27:50,059 --> 00:27:51,931
- to the next level.
- I do, sir.
597
00:27:51,931 --> 00:27:53,106
Joe: And I believe
that you are a great guy,
598
00:27:53,106 --> 00:27:53,846
and for that
I'm gonna say yes.
599
00:27:55,543 --> 00:27:57,414
I think you needed more sauce.
600
00:27:57,501 --> 00:27:59,721
I think you need half
the amount of pistachios.
601
00:27:59,721 --> 00:28:01,201
This is not a tres leches,
602
00:28:01,288 --> 00:28:02,855
but I believe
that you wanna do something
603
00:28:02,855 --> 00:28:05,422
that represents you,
and I applaud that.
604
00:28:05,422 --> 00:28:07,555
So for that reason,
that's a yes.
605
00:28:09,862 --> 00:28:12,212
I have no doubt about
your potential in the kitchen,
606
00:28:12,299 --> 00:28:15,302
but my job is to judge
the food.
607
00:28:15,389 --> 00:28:18,174
And because there wasn't quite
the balance of sauce to cake
608
00:28:18,174 --> 00:28:21,351
that I would've liked to
have seen, it's a no for me.
609
00:28:21,351 --> 00:28:25,007
Young man, you clearly
were born to cook,
610
00:28:25,094 --> 00:28:27,967
and it means so much to you.
I get that.
611
00:28:27,967 --> 00:28:30,491
Coulis, delicious.
Crème anglaise, delicious.
612
00:28:30,491 --> 00:28:31,710
Um...
613
00:28:34,930 --> 00:28:36,802
...but it's another level
this year.
614
00:28:36,802 --> 00:28:39,108
I just don't think
you're ready for "MasterChef."
615
00:28:39,108 --> 00:28:40,588
For me, it's a no.
I'm sorry.
616
00:28:48,117 --> 00:28:49,249
Come here, bro.
I gotta tell you something.
617
00:28:49,336 --> 00:28:51,904
Look at me.
This was tough.
618
00:28:51,904 --> 00:28:55,908
Great food and great restaurants
are made by great people,
619
00:28:55,995 --> 00:28:57,474
and what I'm gonna do
when you go back to New York,
620
00:28:57,474 --> 00:28:59,041
I'll take you in,
you tour my restaurants.
621
00:28:59,041 --> 00:29:01,696
We can put you on the path
to the culinary career
622
00:29:01,696 --> 00:29:02,828
that you really deserve.
623
00:29:02,915 --> 00:29:05,265
I promise that, bro.
624
00:29:05,352 --> 00:29:07,006
- Good luck.
- Thank you.
625
00:29:14,274 --> 00:29:16,624
- [ crowd groans ]
- Oh.
626
00:29:16,711 --> 00:29:18,495
That's okay.
That's okay, mijo.
627
00:29:18,495 --> 00:29:19,932
[ indistinct chatter ]
628
00:29:19,932 --> 00:29:22,282
It hurt getting the nos.
629
00:29:22,282 --> 00:29:24,066
Joe said he'd train me
in New York though.
630
00:29:24,153 --> 00:29:27,156
- So, you win.
- Joe saw something in me,
631
00:29:27,243 --> 00:29:29,985
so even though
I didn't get an apron,
that's a win in my book.
632
00:29:29,985 --> 00:29:31,857
Joe: I really liked him
and who he was
633
00:29:31,944 --> 00:29:33,075
and what his passion was.
634
00:29:33,162 --> 00:29:34,947
But it's
an unfortunate situation
635
00:29:34,947 --> 00:29:36,862
when the dishes
that people present
636
00:29:36,862 --> 00:29:39,952
do not reflect
their talent as cooks.
637
00:29:39,952 --> 00:29:43,303
And to find
this nice little side of you
is very refreshing.
638
00:29:43,390 --> 00:29:45,174
- It's heartwarming.
- Oh, you've never
seen it before?
639
00:29:45,261 --> 00:29:46,523
It's like the eclipse.
Once every ten years.
640
00:29:46,523 --> 00:29:47,742
[ Daphne laughs ]
641
00:30:00,537 --> 00:30:02,888
Brooklyn, Brooklyn,
all the way!
642
00:30:02,975 --> 00:30:03,802
Let's go!
You gotta do this.
643
00:30:07,414 --> 00:30:08,894
- Looking good, Ross.
- Looking good, Ross.
644
00:30:08,894 --> 00:30:11,113
Oh, man!
That looks so good.
645
00:30:11,113 --> 00:30:14,116
Today I'm making chocolate
molten lava cake.
646
00:30:14,116 --> 00:30:17,424
This cake has to be
super lava-y on the inside,
647
00:30:17,424 --> 00:30:20,209
otherwise there's no chance
I'm getting an apron.
648
00:30:20,296 --> 00:30:22,255
I need to have my lava flowing.
It's gonna happen.
649
00:30:22,255 --> 00:30:24,910
- My hands are shaking.
- You can do it, Ross.
650
00:30:24,910 --> 00:30:25,911
You're almost done.
651
00:30:25,998 --> 00:30:30,089
Crowd:
Three, two, one.
652
00:30:30,089 --> 00:30:33,353
- Gordon: Let's go.
- I'm Ross.
653
00:30:33,440 --> 00:30:35,355
I live in New York City.
I'm a bartender.
654
00:30:35,355 --> 00:30:38,227
I made a chocolate
molten lava cake.
655
00:30:38,227 --> 00:30:40,229
Oh!
656
00:30:40,229 --> 00:30:43,232
So this is a standard
in the MasterChef kitchen,
657
00:30:43,319 --> 00:30:45,626
the molten lava,
so we gotta make sure
that it's running.
658
00:30:48,803 --> 00:30:50,326
Oh. Uh-oh.
659
00:30:50,326 --> 00:30:53,025
- Damn.
- Daphne: Uh-oh.
660
00:30:53,112 --> 00:30:53,982
- Okay.
- Joe: All right,
let's taste it.
661
00:30:59,031 --> 00:31:00,597
Love the dark chocolate use.
662
00:31:00,684 --> 00:31:03,687
It's the most beautiful balance
of sweet and bitter,
663
00:31:03,687 --> 00:31:07,953
but missing the molten
on molten chocolate cake
is, like, a crime.
664
00:31:07,953 --> 00:31:10,390
- It's a no from me.
- Yeah.
665
00:31:10,477 --> 00:31:13,436
It needs lava, right?
It needs liquid.
666
00:31:13,436 --> 00:31:16,483
When you say stuff
like "molten," you're making
a promise to us.
667
00:31:16,483 --> 00:31:18,833
and when that doesn't happen,
it's disappointing.
668
00:31:22,054 --> 00:31:23,098
[ crowd groans ]
669
00:31:25,057 --> 00:31:27,581
- Oh!
- Oh, man.
670
00:31:27,581 --> 00:31:30,323
The bar of entry is high,
and this is just not there.
671
00:31:30,323 --> 00:31:32,368
Gordon: No.
672
00:31:32,368 --> 00:31:35,154
Man: Let's go, Brynn!
Let's go, baby!
673
00:31:35,154 --> 00:31:38,026
Let's go, Brynn!
Way to go!
674
00:31:38,026 --> 00:31:39,114
Cooking like
we're cooking at home.
675
00:31:39,114 --> 00:31:40,986
Yeah, but with makeup on.
676
00:31:40,986 --> 00:31:42,422
I'm Brynn, I'm 33 years old,
677
00:31:42,509 --> 00:31:43,510
I live in Providence,
Rhode Island,
678
00:31:43,510 --> 00:31:45,207
and I'm a bartender.
679
00:31:45,207 --> 00:31:47,209
Do the shaky-shaky
and a little turn.
680
00:31:47,296 --> 00:31:50,647
I have bartending
for 14 years,
681
00:31:50,647 --> 00:31:53,302
but I started cooking
a couple years ago
682
00:31:53,389 --> 00:31:55,652
and I realized there was
so much more to explore
683
00:31:55,739 --> 00:31:57,524
and that I loved doing it.
684
00:31:57,524 --> 00:31:59,308
Babe, you're killing it,
killing it.
685
00:31:59,395 --> 00:32:00,657
- I feel like I'm killing it.
- Let's get it.
686
00:32:02,398 --> 00:32:03,878
[ crowd cheering ]
687
00:32:07,316 --> 00:32:09,318
- It smells good.
- It smells really-- always!
688
00:32:09,405 --> 00:32:11,103
- Always in this kitchen.
- It smells very good.
689
00:32:11,190 --> 00:32:12,539
- Good evening!
- Hello! How are you?
690
00:32:12,539 --> 00:32:15,107
- Are we good?
- Yeah, I'm good.
691
00:32:15,194 --> 00:32:16,412
- First name and
where you're from.
- I am Brynn,
692
00:32:16,412 --> 00:32:18,197
and I'm from Providence,
Rhode Island.
693
00:32:18,197 --> 00:32:19,241
- And what are you making?
- Love that.
694
00:32:19,328 --> 00:32:22,070
I am making a crispy
black sea bass
695
00:32:22,070 --> 00:32:23,245
with a little bit
of harissa seasoning.
696
00:32:23,245 --> 00:32:26,466
I'm working a pear
and dry cherry chutney.
697
00:32:26,553 --> 00:32:28,685
Mmm. I love that.
I think of Rhode Island,
698
00:32:28,685 --> 00:32:31,427
- I think of lobster rolls,
clam chowder.
- Yeah!
699
00:32:31,427 --> 00:32:34,213
- Well, we have great food.
- Why chutney with bass?
700
00:32:34,213 --> 00:32:36,302
Brynn: I wanted
to do something fruity
701
00:32:36,302 --> 00:32:38,565
and I think
it really highlights what
I like to do with flavors.
702
00:32:38,652 --> 00:32:40,523
The bass, you're gonna be
cooking skin side down, right?
703
00:32:40,523 --> 00:32:42,830
- Yeah, yeah, yeah.
- Be careful with the skin.
704
00:32:42,917 --> 00:32:44,179
- Get it crispy.
- Yeah.
705
00:32:44,179 --> 00:32:46,094
And harissa,
bringing a little heat.
706
00:32:46,094 --> 00:32:48,575
It's just little bit of heat
and smoke on the fish.
707
00:32:48,575 --> 00:32:51,143
- Good luck, yes?
- Good luck. Keep it cooking!
708
00:32:53,493 --> 00:32:55,669
Do I have all my things?
Does this look like everything?
709
00:32:55,669 --> 00:32:58,715
I feel like in the past
I've been a little bit reserved,
710
00:32:58,715 --> 00:33:02,676
so getting the apron
would mean that I was right
711
00:33:02,676 --> 00:33:04,199
to keep dreaming
and not limit myself.
712
00:33:04,199 --> 00:33:08,421
Crowd:
Five, four, three, two, one!
713
00:33:08,508 --> 00:33:11,076
[ cheering ]
714
00:33:11,163 --> 00:33:13,556
Oh, my God. You did it!
715
00:33:13,556 --> 00:33:16,211
I am so much more
than just a girl who works
behind the bar.
716
00:33:16,211 --> 00:33:18,735
I would love
to be a real chef,
717
00:33:18,735 --> 00:33:20,520
and I am going
to make this happen.
718
00:33:20,520 --> 00:33:22,522
I am Brynn. I am from
Providence, Rhode Island.
719
00:33:22,522 --> 00:33:24,089
I'm a bartender.
720
00:33:24,089 --> 00:33:24,785
The dish I have
made for you today
721
00:33:24,785 --> 00:33:26,221
is a black sea bass
722
00:33:26,221 --> 00:33:28,571
with a little bit
of a harissa spice.
723
00:33:28,571 --> 00:33:32,184
I've topped it with a pear
and dried cherry chutney,
724
00:33:32,271 --> 00:33:35,230
and roasted fennel,
and blanched green bean salad.
725
00:33:35,230 --> 00:33:37,319
Love that.
And what's the food dream?
726
00:33:37,319 --> 00:33:38,625
Brynn:
I've only been cooking
for about 2 1/2 years,
727
00:33:38,625 --> 00:33:41,280
but I've always wanted
my own bar and restaurant.
728
00:33:41,280 --> 00:33:44,457
- Shall we have a look?
- Let's go.
729
00:33:44,457 --> 00:33:46,763
Gordon: Okay,
first impressions. Aarón?
730
00:33:46,763 --> 00:33:48,765
I'm so proud
that you took fennel
731
00:33:48,765 --> 00:33:50,550
along the theme of seasonality
732
00:33:50,637 --> 00:33:52,639
and let that really be
the catalyst here for flavor.
733
00:33:52,639 --> 00:33:54,684
- I just love the imagination...
- Thank you.
734
00:33:54,684 --> 00:33:56,773
...and there's clearly
a lot of thought process
gone into this.
735
00:33:56,773 --> 00:33:59,559
I've never doused the top
of a crispy skin with chutney.
736
00:33:59,559 --> 00:34:02,518
- However, let's get in,
shall we?
- All right.
737
00:34:02,518 --> 00:34:06,000
Let me see if this
chutney's undoing your
crispy skin efforts.
738
00:34:09,482 --> 00:34:11,484
And the harissa,
where did you end up using that?
739
00:34:11,484 --> 00:34:13,355
So I brushed it
on the base of the fish.
740
00:34:13,355 --> 00:34:15,009
Just trying to keep it
nice and crisp.
741
00:34:21,798 --> 00:34:24,018
The fish, I think, is...
742
00:34:25,585 --> 00:34:27,587
...cooked beautifully.
743
00:34:27,587 --> 00:34:29,502
I think this chutney does
make it a little less crisp,
744
00:34:29,502 --> 00:34:32,157
but the chutney itself is
so delicious, you don't care.
745
00:34:32,157 --> 00:34:34,159
- So it's a yes from me.
- Thank you.
746
00:34:34,246 --> 00:34:35,769
It's fresh, it's vibrant.
747
00:34:35,769 --> 00:34:38,337
You have a lot going on here
that is so yummy.
748
00:34:38,337 --> 00:34:40,252
- Thank you.
- And for that, I say yes.
749
00:34:40,252 --> 00:34:41,818
Oh, my gosh.
Thank you so much.
750
00:34:41,818 --> 00:34:42,950
- Gordon: Two yeses.
- Oh, my God.
751
00:34:42,950 --> 00:34:44,517
Three for an apron. Joe?
752
00:34:47,607 --> 00:34:51,306
There's a lot of naiveness
in this dish.
753
00:34:55,484 --> 00:34:59,445
But for an amateur cook,
it's quite astonishing.
754
00:34:59,445 --> 00:35:02,622
You're cooking instinctually
and with honesty,
755
00:35:02,709 --> 00:35:04,189
and that's really,
really important.
756
00:35:04,189 --> 00:35:05,755
- That's a yes. Amazing.
- Thank you.
757
00:35:05,755 --> 00:35:08,715
- Three yeses.
- Thank you so much.
758
00:35:08,715 --> 00:35:11,631
The skin has gotten soggy.
So next time, chutney
underneath the fish.
759
00:35:11,631 --> 00:35:13,589
- Heard.
- But everything's there.
760
00:35:13,589 --> 00:35:15,722
If that's the beginning,
cooking for a couple years,
761
00:35:15,809 --> 00:35:18,290
it may be the loss
for the mixologist side,
but congratulations.
762
00:35:18,377 --> 00:35:19,856
- Aarón: Wow!
- Thank you so much.
763
00:35:19,856 --> 00:35:22,337
- Gordon: Great job.
- Thank you. Thank you so much.
764
00:35:22,337 --> 00:35:23,425
Really good job.
765
00:35:26,733 --> 00:35:31,738
- [ cheering ]
- Aah!
766
00:35:31,738 --> 00:35:35,959
- Yeah, yeah!
Yeah, yeah, yeah!
- I got four yeses.
767
00:35:35,959 --> 00:35:38,875
It means that I was right
to trust myself,
to follow my instincts.
768
00:35:38,875 --> 00:35:40,355
This is the beginning
of something new,
769
00:35:40,355 --> 00:35:42,662
and exciting,
and a new chapter for who I am,
770
00:35:42,749 --> 00:35:46,187
and I can't wait
to keep going.
771
00:35:46,274 --> 00:35:48,755
You don't really see
chutney with fish, and she's
just broken the rules.
772
00:35:48,755 --> 00:35:51,323
See, you never know in life.
At 30 years old, you figure out
773
00:35:51,410 --> 00:35:53,455
- that your real talent
is cooking.
- Absolutely.
774
00:36:08,340 --> 00:36:10,255
How much time you need
for them steaks?
775
00:36:10,342 --> 00:36:12,909
Ryan: Not a lot.
Putting them on now.
776
00:36:12,996 --> 00:36:14,694
So, New Jersey,
a lot of people think
777
00:36:14,781 --> 00:36:16,913
it's some sort
of industrial wasteland.
778
00:36:16,913 --> 00:36:18,915
It's the Garden State.
We got the best produce.
779
00:36:19,002 --> 00:36:22,354
Northeast is the top dog,
and you're gonna see that.
780
00:36:22,441 --> 00:36:25,487
I'm Ryan. I'm a construction
superintendent from New Jersey.
781
00:36:25,487 --> 00:36:27,489
I'm good at my job,
I like to do it,
782
00:36:27,576 --> 00:36:29,709
but my true passion is food.
783
00:36:29,796 --> 00:36:33,713
It means everything to me
because food saved my life.
784
00:36:33,800 --> 00:36:36,933
I battled addiction
for about ten years.
785
00:36:37,020 --> 00:36:40,502
I didn't take care of myself
in any way.
786
00:36:40,589 --> 00:36:43,810
- Ryan!
- I was overweight, depresse.
787
00:36:43,810 --> 00:36:46,378
All right, Ryan, this is it.
So proud of you, buddy.
788
00:36:46,378 --> 00:36:48,945
- So proud.
- Burnt a lot of bridges,
789
00:36:48,945 --> 00:36:51,296
but my dad
never gave up on me.
790
00:36:51,383 --> 00:36:54,951
And, um, can't thank him
enough for it.
791
00:36:55,038 --> 00:36:59,608
After ten years
of living like that,
I got sober.
792
00:36:59,695 --> 00:37:03,395
I wanted to get healthy.
I wanted to become
the best version of myself.
793
00:37:03,482 --> 00:37:07,616
I completely obsessed
with the art of cooking.
794
00:37:07,616 --> 00:37:09,923
It's healthy outlet to
put that addictive nature into.
795
00:37:09,923 --> 00:37:11,533
Come on, Ryan.
You've got this, man.
796
00:37:11,533 --> 00:37:13,535
- Hands down.
- Ryan: Thanks.
797
00:37:13,622 --> 00:37:15,537
Dish I'm making
is steak and eggs,
798
00:37:15,537 --> 00:37:17,539
but this is a samurai egg.
799
00:37:17,539 --> 00:37:19,585
I'm gonna separate
the whites and the yolks.
800
00:37:19,585 --> 00:37:22,588
I'm gonna do a Gruyère
and caramelized onion
801
00:37:22,588 --> 00:37:24,546
inside with the yolk
and then fold it over.
802
00:37:24,633 --> 00:37:26,983
I made it up,
and it's delicious.
803
00:37:27,070 --> 00:37:30,378
Man: Come on, Ryan!
Let's go, baby!
804
00:37:30,378 --> 00:37:32,424
So the steak's
gotta be perfect.
805
00:37:32,424 --> 00:37:36,079
Luckily for me,
I've cooked filet mignons blindfolded.
806
00:37:36,166 --> 00:37:39,474
But this egg is gonna be
the most important egg
I've ever cooked.
807
00:37:39,474 --> 00:37:40,954
- Good.
- Perfect.
808
00:37:40,954 --> 00:37:43,348
- Yep.
- All right.
809
00:37:43,435 --> 00:37:45,872
This is it, Ry.
You've come so far, man.
810
00:37:45,872 --> 00:37:48,788
- I love you, man.
I owe it all to you.
- Love you, too.
811
00:37:48,875 --> 00:37:52,444
Crowd: Five, four,
three, two, one!
812
00:37:52,444 --> 00:37:55,664
[ cheering ]
813
00:37:55,664 --> 00:37:58,928
Ryan:
It's definitely a risk
to cook simple
814
00:37:58,928 --> 00:38:00,974
steak and eggs
for "MasterChef,"
815
00:38:00,974 --> 00:38:02,628
but they've never seen
steak and eggs like this.
816
00:38:02,628 --> 00:38:03,672
Welcome.
817
00:38:06,501 --> 00:38:08,024
Tell us about the dish, please.
818
00:38:08,024 --> 00:38:11,027
Ryan: I made a beautifully
cooked filet mignon
819
00:38:11,027 --> 00:38:14,030
with samurai egg on top,
and an avocado snake.
820
00:38:14,117 --> 00:38:15,684
Gordon:
Why steak and eggs?
821
00:38:15,684 --> 00:38:17,817
This dish, you know,
saved my life.
822
00:38:17,817 --> 00:38:20,385
Wow.
823
00:38:20,385 --> 00:38:22,038
I was a heroin addict
for ten years.
824
00:38:22,125 --> 00:38:24,040
- Gordon: Wow.
- My goodness.
825
00:38:24,127 --> 00:38:29,568
I have a brother,
sadly, still to this day
that is an addict.
826
00:38:29,568 --> 00:38:31,483
It's very rare you bounce back.
827
00:38:31,483 --> 00:38:34,137
When I look back,
you know, my dad...
828
00:38:36,052 --> 00:38:38,490
...you know, he was-- he--
829
00:38:38,577 --> 00:38:41,493
- Sorry.
- No. Come on, you're fine.
830
00:38:44,060 --> 00:38:49,152
Yup. You know, he was watching
his son that he loves
831
00:38:49,152 --> 00:38:51,416
slowly kill himself.
832
00:38:51,503 --> 00:38:53,635
One day, I just said
enough was enough.
833
00:38:53,635 --> 00:38:55,811
One day at a time,
one dish at a time.
834
00:38:55,811 --> 00:38:57,639
Yes.
835
00:38:57,726 --> 00:38:58,858
- Shall we?
- Aarón: Yeah.
836
00:38:58,945 --> 00:39:01,600
Let's check it out.
837
00:39:01,600 --> 00:39:03,079
Gordon:
Visually, it looks clean.
838
00:39:03,166 --> 00:39:04,646
I mean, it's the weirdest
looking egg,
839
00:39:04,646 --> 00:39:07,693
but I just love
how creative it is.
840
00:39:07,693 --> 00:39:08,955
So when you cook a steak,
a filet like this,
841
00:39:08,955 --> 00:39:10,522
- how do you cook it?
- Medium rare.
842
00:39:10,522 --> 00:39:14,439
Let's see.
The egg is nice and runny.
843
00:39:18,051 --> 00:39:21,533
- Oh, yeah.
- Joe: Excellent.
844
00:39:31,891 --> 00:39:35,590
It's really
a different experience
of steak and eggs.
845
00:39:35,590 --> 00:39:37,723
The steak is properly cooked.
846
00:39:37,723 --> 00:39:39,812
The samurai egg is kind of
whimsical and interesting.
847
00:39:39,899 --> 00:39:42,641
Yeah, I'm a yes.
848
00:39:42,641 --> 00:39:44,512
I think what we saw here
is genuinely
849
00:39:44,512 --> 00:39:46,079
an extremely
thoughtful preparation
850
00:39:46,079 --> 00:39:47,820
of an extremely simple dish.
851
00:39:47,820 --> 00:39:50,126
And at its core,
beautiful cooking is that.
852
00:39:50,126 --> 00:39:51,911
It is simple things
done perfectly.
853
00:39:51,998 --> 00:39:53,652
So for me, it's a yes.
854
00:39:53,652 --> 00:39:56,132
- Ooh-la-la.
- Thank you.
855
00:39:56,219 --> 00:39:58,657
Look, I love food
that's stripped down,
856
00:39:58,657 --> 00:40:00,136
but for me
it's missing something.
857
00:40:00,223 --> 00:40:02,878
You put a lot of time
and effort in the egg,
858
00:40:02,878 --> 00:40:05,490
but other than that,
I don't see a lot more there.
859
00:40:05,490 --> 00:40:07,709
So for me it's a no.
860
00:40:07,796 --> 00:40:09,885
Ryan, you have two yeses,
one no,
861
00:40:09,885 --> 00:40:13,498
and you have one judge left
to cast his vote.
862
00:40:13,498 --> 00:40:14,803
Steak's nailed beautifully.
863
00:40:17,415 --> 00:40:20,113
But I think
what you need to know
864
00:40:20,113 --> 00:40:22,463
is that we see so many filets.
865
00:40:23,856 --> 00:40:25,814
Um, I dunno.
866
00:40:29,427 --> 00:40:31,254
- Here we go.
- Oh, my...
867
00:40:34,475 --> 00:40:36,782
Hey, guys.
That's intense in there.
868
00:40:36,782 --> 00:40:37,870
- Oh, yeah. I, uh--
- Good to see you.
869
00:40:37,870 --> 00:40:39,741
- First name is?
- Scott.
870
00:40:39,828 --> 00:40:41,743
Scott, I just wanna take
a moment and just say
871
00:40:41,830 --> 00:40:43,049
well done bringing him back.
872
00:40:43,049 --> 00:40:44,964
- Thank you.
- Okay?
873
00:40:44,964 --> 00:40:48,228
Now I need to tell you
a little bit of bad news.
874
00:40:48,228 --> 00:40:51,623
- Okay.
- Unfortunately,
875
00:40:51,623 --> 00:40:53,189
you're not gonna see him
for a few months.
876
00:40:54,930 --> 00:40:56,976
- Whoo! Yeah!
- [ cheering ]
877
00:40:56,976 --> 00:40:58,717
Yeah!
878
00:41:03,765 --> 00:41:04,462
Oh!
879
00:41:07,639 --> 00:41:10,946
This moment just proves
that he was so much more
than his addiction,
880
00:41:10,946 --> 00:41:13,775
and, you know, he was destined
for much greater things.
881
00:41:13,775 --> 00:41:14,776
Thank you.
882
00:41:16,778 --> 00:41:17,910
Whoo!
883
00:41:17,910 --> 00:41:20,129
- Let's go, baby!
- Whoo!
884
00:41:20,129 --> 00:41:21,696
Ryan: Getting this apron
definitely feels
885
00:41:21,696 --> 00:41:23,219
like a turning point
in my life.
886
00:41:23,219 --> 00:41:24,786
It took a lot to get here,
887
00:41:24,873 --> 00:41:26,527
and I am not looking back.
888
00:41:29,225 --> 00:41:31,184
Gordon: Next time
on "MasterChef"...
889
00:41:31,184 --> 00:41:34,796
Welcome back, everybody,
to the United Tastes Of America.
890
00:41:34,883 --> 00:41:36,972
The region competing tonight
is the Midwest!
891
00:41:36,972 --> 00:41:39,932
And we have another guest judge.
892
00:41:39,932 --> 00:41:43,588
- Graham Elliot!
- Do not let the Midwest down.
893
00:41:43,588 --> 00:41:45,677
the regional audition
rounds continue...
894
00:41:45,677 --> 00:41:47,896
- Pound it out, baby.
- If this dish doesn't
earn me an apron,
895
00:41:47,983 --> 00:41:49,942
I'm not sure I understand
what you're looking
for on "MasterChef."
896
00:41:49,942 --> 00:41:52,684
as the Midwest cooks compete...
897
00:41:52,771 --> 00:41:53,946
- That looks like home.
- Whoo!
898
00:41:53,946 --> 00:41:56,035
...for a coveted white apron.
899
00:41:56,035 --> 00:41:58,907
It's symbolic of the Midwest
and the heartland.
900
00:41:58,907 --> 00:42:00,605
The passion's there.
I can taste that passion.
901
00:42:00,605 --> 00:42:01,954
This dish is a wow dish.
902
00:42:01,954 --> 00:42:04,173
The sauce just tastes so bland.
903
00:42:04,173 --> 00:42:05,653
Fingers crossed it tastes
better than it looks.