1 00:00:01,403 --> 00:00:02,004 Gordon: Previously on "MasterChef"... 2 00:00:02,204 --> 00:00:05,410 This is "MasterChef Generations." 3 00:00:05,443 --> 00:00:08,416 ...so far 15 cooks from the Millennials... 4 00:00:08,450 --> 00:00:11,122 I'm only gonna say one thing-- yes. 5 00:00:11,156 --> 00:00:13,327 - ...the Boomers... - Joe: Exceptional. 6 00:00:13,360 --> 00:00:15,130 - Thank you so much. - It's a yes. 7 00:00:15,163 --> 00:00:17,268 - ...and Gen Z... - I think you crushed it. 8 00:00:17,301 --> 00:00:19,305 - Oh, my gosh. - I'm, like, feeling your energy. 9 00:00:19,339 --> 00:00:23,013 ...have earned their "MasterChef" aprons. 10 00:00:23,046 --> 00:00:24,783 This means the world to me! This is crazy. 11 00:00:24,816 --> 00:00:26,753 Gordon: I didn't know they were gonna be that good. 12 00:00:26,753 --> 00:00:28,524 This is a finale worthy dish. 13 00:00:28,558 --> 00:00:30,060 We haven't even started the competition yet. 14 00:00:30,094 --> 00:00:31,998 ( all cheering ) 15 00:00:31,998 --> 00:00:34,168 Tonight it's the final round of auditions 16 00:00:34,201 --> 00:00:36,472 with Generation X... 17 00:00:36,507 --> 00:00:40,748 - Please welcome Christine Hà. - Oh, my God! Oh, my God! 18 00:00:40,782 --> 00:00:43,386 For Gen X, we strive under pressure. So just bring it. 19 00:00:43,419 --> 00:00:45,992 We didn't really have the internet to find recipes. 20 00:00:46,025 --> 00:00:48,797 ...as more home cooks battle it out... 21 00:00:48,797 --> 00:00:50,434 We're the generation that's supposed to be seen and not heard, 22 00:00:50,434 --> 00:00:51,703 but you're gonna hear from me today. 23 00:00:51,737 --> 00:00:52,739 I forgot to put flour in this. 24 00:00:52,739 --> 00:00:54,441 ( bleep ) 25 00:00:54,475 --> 00:00:56,012 Oh, ( bleep ). 26 00:00:56,046 --> 00:00:58,050 ...for the last five aprons. 27 00:00:58,050 --> 00:01:00,053 I like the different textures in here. 28 00:01:00,086 --> 00:01:01,557 Shrimp are cooked beautifully. It's got the right amount of heat. 29 00:01:01,590 --> 00:01:03,560 - Thank you. - This is a great example 30 00:01:03,627 --> 00:01:05,665 of frying something the wrong way. 31 00:01:09,774 --> 00:01:12,011 ( music playing ) 32 00:01:12,011 --> 00:01:14,783 We got this. We got this. We got this. 33 00:01:14,817 --> 00:01:18,323 - You got this. - All right, let's go! Yeah! Whoo. 34 00:01:18,357 --> 00:01:21,864 I am a Generation X. We may be the forgotten generation, 35 00:01:21,897 --> 00:01:26,239 but I am here to show that we are here, and we're present, and ready to represent. 36 00:01:26,273 --> 00:01:29,580 - I just need to nail it. - I'm ready for this competition to get started. 37 00:01:29,580 --> 00:01:31,884 I'm excited. I've been waiting for this moment. 38 00:01:31,917 --> 00:01:34,088 That's what I'm here for, and we're gonna put it down today. 39 00:01:34,088 --> 00:01:36,092 - Whoo! Here we go. - ( music playing ) 40 00:01:36,125 --> 00:01:39,232 - ( cheering ) - Oh, we got fireworks. 41 00:01:39,232 --> 00:01:40,735 - ( cheering continues ) - This is it! 42 00:01:44,408 --> 00:01:47,347 Yeah! 43 00:01:52,559 --> 00:01:55,363 Welcome. Amazing. 44 00:01:56,767 --> 00:01:58,538 Wow. 45 00:01:58,571 --> 00:02:03,480 Welcome back to "MasterChef Generations." 46 00:02:03,515 --> 00:02:06,520 Now, so far we've seen the Millennials, 47 00:02:06,520 --> 00:02:10,528 the amazing Baby Boomers, and Gen Z cook. 48 00:02:10,528 --> 00:02:15,237 We've handed out 15 aprons. Now we're down to the final five. 49 00:02:15,237 --> 00:02:17,441 Trust me, there is not a lot of room for error. 50 00:02:17,474 --> 00:02:20,615 Now the generation that will be cooking tonight 51 00:02:20,615 --> 00:02:26,125 is one that we three know quite well because we're all part of it. 52 00:02:26,158 --> 00:02:28,196 Yeah! 53 00:02:28,196 --> 00:02:32,638 Auditioning tonight is Gen X. 54 00:02:39,284 --> 00:02:42,692 If you're Gen X, you're in your early 40s to late 50s. 55 00:02:42,692 --> 00:02:44,596 We've seen the birth of the internet, 56 00:02:44,629 --> 00:02:47,368 we've seen the fall of the Berlin Wall, 57 00:02:47,401 --> 00:02:49,506 and we watched a lot of MTV. 58 00:02:49,539 --> 00:02:51,409 - Yes, we did. - Whoo! 59 00:02:51,409 --> 00:02:54,349 And 'cause there's not enough Gen Xers already up here, 60 00:02:54,382 --> 00:02:57,154 we're bringing in one more special judge 61 00:02:57,154 --> 00:02:59,927 - from our generation. - Crowd: Ooh! 62 00:02:59,960 --> 00:03:03,901 She's a renowned chef, a James Beard Award finalist, 63 00:03:03,934 --> 00:03:09,344 and most importantly, she won the toughest cooking competition in the world. 64 00:03:09,378 --> 00:03:14,288 Please welcome "MasterChef" season three winner 65 00:03:14,288 --> 00:03:15,792 Christine Hà. 66 00:03:15,825 --> 00:03:18,797 ( cheering ) 67 00:03:18,831 --> 00:03:21,302 Amazing! 68 00:03:21,302 --> 00:03:23,473 ( cheering continues ) 69 00:03:28,917 --> 00:03:30,521 - ( muted chatter ) - Hi. 70 00:03:30,554 --> 00:03:33,994 It's her. She's so amazing! She's so amazing! 71 00:03:34,027 --> 00:03:36,567 Oh, my gosh. I am so excited that Christine is here. 72 00:03:36,600 --> 00:03:38,571 I watched the season twice when she won, 73 00:03:38,604 --> 00:03:40,440 and every single time, I cried. 74 00:03:40,474 --> 00:03:43,480 I am so honored and humbled that she's here 75 00:03:43,514 --> 00:03:45,551 and that she's actually going to try my dish. 76 00:03:45,585 --> 00:03:48,323 So, Christine, I'd like to take this moment 77 00:03:48,356 --> 00:03:50,729 to congratulate you on everything. 78 00:03:50,762 --> 00:03:53,199 The incredible cookbook, the restaurants. 79 00:03:53,232 --> 00:03:54,503 And no question about it, 80 00:03:54,536 --> 00:03:56,974 you are a true star of your generation. 81 00:03:56,974 --> 00:04:00,113 - Thank you. Yes. - You were born in the late '70s. 82 00:04:00,147 --> 00:04:05,490 In your mind, what is the Gen X food world all about? 83 00:04:05,524 --> 00:04:07,963 Well, I think growing up in our generation, 84 00:04:07,996 --> 00:04:11,603 we either learned from our parents, grandparents, cookbooks-- reading print. 85 00:04:11,603 --> 00:04:15,544 We didn't really have the resource of the internet to find recipes. 86 00:04:15,578 --> 00:04:17,749 - Yeah. - So I feel like it was a lot of cooking 87 00:04:17,749 --> 00:04:20,420 - from the soul, I would say. - Gordon: Love that. 88 00:04:20,453 --> 00:04:25,264 Now, all of you will have 45 minutes to cook your signature dishes tonight. 89 00:04:25,297 --> 00:04:28,370 Remember, if you want to represent Gen X 90 00:04:28,403 --> 00:04:31,075 and earn one of the final five aprons, 91 00:04:31,109 --> 00:04:35,919 you need three out of the four of us to say yes tonight. 92 00:04:35,952 --> 00:04:37,288 - Oh, wow. - Oh. 93 00:04:37,321 --> 00:04:39,793 Now, the very best of luck to you all. 94 00:04:39,793 --> 00:04:43,534 Your time starts when the clock starts. 95 00:04:43,534 --> 00:04:47,040 Do Gen X proud. We'll see you in the restaurant. 96 00:04:47,073 --> 00:04:51,249 - Woohoo! - Man, they are pumped, aren't they? 97 00:04:51,249 --> 00:04:52,652 Oh, my gosh, oh, my gosh, oh, my gosh! 98 00:04:52,652 --> 00:04:54,722 Oh, my gosh, oh, my gosh, oh, my gosh, oh, my... 99 00:04:57,628 --> 00:05:00,535 - Gordon: Okay, here we go. - Christine, welcome back. 100 00:05:00,568 --> 00:05:02,772 - Thanks for having me. - So good to have you on the right side of the law here. 101 00:05:02,806 --> 00:05:07,281 I still remember like it was yesterday coming in to be judged. 102 00:05:07,314 --> 00:05:08,584 You don't know who chose the right dish. 103 00:05:08,617 --> 00:05:10,420 You don't know what the judges-- 104 00:05:10,453 --> 00:05:12,224 - if they're gonna be mean or nice. - Come on. 105 00:05:12,258 --> 00:05:13,694 We were always nice, weren't we? 106 00:05:13,727 --> 00:05:16,365 I mean, you were the most intimidating one. 107 00:05:16,399 --> 00:05:17,735 - Yeah, no. - 100%. 108 00:05:17,768 --> 00:05:19,606 Yeah, because I'm the one who knows the most. 109 00:05:19,640 --> 00:05:22,612 I think this is gonna be one of the most exciting generations 110 00:05:22,645 --> 00:05:26,085 because it's our generation. So I want sparks. 111 00:05:26,085 --> 00:05:29,091 I want flavor profile like never before tonight. 112 00:05:29,124 --> 00:05:32,431 Mm-hmm. I agree. They say that Gen Xers are the hardest working. 113 00:05:32,465 --> 00:05:37,241 - I mean, look at all of us. - Does Gen X have America's next MasterChef? 114 00:05:37,274 --> 00:05:40,581 - We're about to find out. - Joe: Indeed. 115 00:05:42,519 --> 00:05:45,357 Crowd: Three, two, one! 116 00:05:45,390 --> 00:05:46,960 ( cheering ) 117 00:05:49,498 --> 00:05:51,803 - Yeah! - Let's go! 118 00:05:52,772 --> 00:05:54,308 This is great. This is awesome. 119 00:05:54,341 --> 00:05:55,745 This is what I live for. We're Gen X. 120 00:05:55,745 --> 00:05:58,082 We strive under pressure, so just bring it. 121 00:05:59,752 --> 00:06:01,690 I'm feeling great. Very excited. 122 00:06:01,723 --> 00:06:03,661 Got a great dish planned for tonight. 123 00:06:03,694 --> 00:06:05,297 I've been cooking my whole life. 124 00:06:05,330 --> 00:06:06,767 I was a latchkey kid. 125 00:06:06,767 --> 00:06:08,604 Played all of the sports growing up. 126 00:06:08,638 --> 00:06:11,643 Whenever I came home, I was always starving after practice, 127 00:06:11,676 --> 00:06:13,747 so it was out of necessity. 128 00:06:13,781 --> 00:06:16,787 My name is Scott, I'm 54 years old, 129 00:06:16,821 --> 00:06:20,160 I live in Southlake, Texas, and I'm a business consultant. 130 00:06:20,193 --> 00:06:23,600 I'm gonna come in here. Should be a beautiful golden brown. 131 00:06:23,634 --> 00:06:25,905 Cooking is my passion. It's in my blood. 132 00:06:25,905 --> 00:06:28,176 My great-grandfather is Billy McKinnon. 133 00:06:28,209 --> 00:06:32,919 He was restaurateur from about 1914 until about 1930. 134 00:06:32,919 --> 00:06:36,158 So he kind of built a little empire there in Houston and Dallas. 135 00:06:36,192 --> 00:06:40,267 Actually, McKinnon Street in downtown Dallas is named after him. 136 00:06:40,300 --> 00:06:43,272 - You show that meat. - Gotta make that meat taste good. 137 00:06:43,339 --> 00:06:48,517 My dream is to bring the McKinnon family restaurant heritage back 138 00:06:48,550 --> 00:06:53,527 and to open McKinnon's Family Restaurant on McKinnon Street 139 00:06:53,560 --> 00:06:55,063 in honor of my great-grandfather. 140 00:06:55,097 --> 00:06:57,434 So this really matters to me. 141 00:06:57,468 --> 00:07:01,008 - Don't cry with the onion. - I'm not gonna cry. I'm having too much fun. 142 00:07:03,046 --> 00:07:06,620 ( cheering ) 143 00:07:06,653 --> 00:07:08,891 - Yeah! - Whoo! 144 00:07:08,924 --> 00:07:11,563 - Right, young man. - Hello. 145 00:07:11,630 --> 00:07:13,934 - Yes, sir. How are you? - When was the last time you were called a young man? 146 00:07:13,967 --> 00:07:15,938 - Come on. - It's been a bit with this crew. 147 00:07:15,938 --> 00:07:17,808 Ladies, welcome. This is your family? 148 00:07:17,842 --> 00:07:20,180 - My beautiful wife Kim. - Hello. Nice to meet you. 149 00:07:20,213 --> 00:07:22,685 - Likewise. Welcome. - My daughters Macy and Molly. 150 00:07:22,718 --> 00:07:24,623 - Hello! - Macy and Molly, welcome, welcome, welcome. 151 00:07:24,656 --> 00:07:27,360 - And how did you guys meet? - Scott played football at TCU. 152 00:07:27,360 --> 00:07:29,899 - Gordon: Okay. - And I was cheerleader, and we met in college. 153 00:07:29,933 --> 00:07:32,739 - I love that. Love that. - Such classic Texas couple story. 154 00:07:32,772 --> 00:07:35,812 - Scott: I know, right? - Tell me the dish. What are we doing? 155 00:07:35,845 --> 00:07:39,686 - So I'm doing a mustard-fried venison backstrap... - Wow. 156 00:07:39,686 --> 00:07:41,656 ...and a kick-ass Southern creamed gravy. 157 00:07:41,656 --> 00:07:43,694 Why did you choose to do venison? 158 00:07:43,694 --> 00:07:45,999 Scott: This dish was the perfect Gen X dish. 159 00:07:45,999 --> 00:07:49,338 This was a meal my father and I and family, we had for many years. 160 00:07:49,372 --> 00:07:52,477 This backstrap, it's a really tough protein to get right. 161 00:07:52,512 --> 00:07:55,718 And you know if that's not cooked properly, it's gonna be tough as old boots, right? 162 00:07:55,785 --> 00:07:58,991 Heard. I've got a good method to handle it. 163 00:07:59,025 --> 00:08:01,428 Okay. You've got this, bud. Yes? Come on. 164 00:08:01,428 --> 00:08:02,898 - Yes, sir. Let's go. - Come on. 165 00:08:04,936 --> 00:08:07,775 - Oh, yum. - The hardest part of cooking venison, 166 00:08:07,775 --> 00:08:12,484 especially the backstrap, it's the thicker cut of the tenderloin of the deer. 167 00:08:12,484 --> 00:08:13,754 But if you know how to work with it, 168 00:08:13,787 --> 00:08:16,593 the flavor profiles are just tremendous. 169 00:08:16,627 --> 00:08:17,896 - You got it. - Let's go, Dad. 20 seconds. 170 00:08:17,929 --> 00:08:21,570 - 20 seconds. - 20 seconds. 171 00:08:21,603 --> 00:08:23,607 - You got it. - You got it. 172 00:08:23,607 --> 00:08:27,582 All: Five, four, three, two, one. 173 00:08:27,615 --> 00:08:30,921 - Yay! - ( all cheering ) 174 00:08:34,261 --> 00:08:35,865 Let's go, Dad! 175 00:08:35,898 --> 00:08:37,467 Scott: This apron would mean everything to me. 176 00:08:37,502 --> 00:08:38,771 It would validate 177 00:08:38,804 --> 00:08:40,473 that cooking is in my blood, 178 00:08:40,473 --> 00:08:41,776 the skills are there, 179 00:08:41,776 --> 00:08:43,613 and I know I've got the passion. 180 00:08:44,950 --> 00:08:47,655 - Welcome. - My name is Scott McKinnon. 181 00:08:47,655 --> 00:08:50,894 I made a mustard-fried venison backstrap, 182 00:08:50,928 --> 00:08:54,936 mashed potatoes, green beans, and a Southern cream gravy. 183 00:08:54,969 --> 00:08:56,873 - All right, guys, shall we taste? - Mm-hmm. 184 00:09:00,012 --> 00:09:02,852 Gordon: So, Christine, visually, it's beautifully breaded. 185 00:09:02,885 --> 00:09:04,623 It's appetizing. I love the color. 186 00:09:04,656 --> 00:09:07,795 But this backstrap is one of the most difficult slices to cook. 187 00:09:07,829 --> 00:09:09,832 - Did you marinate it? - I did. So-- 188 00:09:09,866 --> 00:09:11,803 - Lightly tenderize it? - Yes, sir. 189 00:09:11,837 --> 00:09:14,509 Yeah, at the end of the day, this is a deep-fried venison, 190 00:09:14,542 --> 00:09:16,946 which is either really smart or really stupid. 191 00:09:16,980 --> 00:09:18,951 I don't know which one. I'll tell you when I taste it. 192 00:09:18,984 --> 00:09:21,957 - Scott, shall we get in there? - Scott: Yes, please. 193 00:09:21,990 --> 00:09:24,228 In terms of the temperature, what are we going for in the middle? 194 00:09:24,261 --> 00:09:25,598 - Where are we? - A medium. 195 00:09:25,631 --> 00:09:28,670 ( music playing ) 196 00:09:30,941 --> 00:09:33,814 Gordon: Beautiful. It is medium. 197 00:09:38,356 --> 00:09:41,763 Scott, listen, I love the texture of the actual breading. 198 00:09:41,797 --> 00:09:45,369 It's very hard when you've got such a huge slab of venison. 199 00:09:45,369 --> 00:09:49,111 It could've done with being seasoned before dredging. 200 00:09:49,144 --> 00:09:52,317 That's just a little bit bland on my palate for that, 201 00:09:52,350 --> 00:09:55,490 - but venison's cooked beautifully. - Thank you. 202 00:09:55,524 --> 00:09:58,029 And for that reason, I'm a yes. 203 00:09:58,062 --> 00:10:00,701 Thank you so much. It means everything. 204 00:10:00,701 --> 00:10:03,206 Okay, that's a yes from Gordon. That's a good start. 205 00:10:03,239 --> 00:10:05,545 One yes. You need two more. 206 00:10:05,545 --> 00:10:07,715 For me personally, I don't think the venison 207 00:10:07,749 --> 00:10:10,486 actually worked in this dish particularly. 208 00:10:10,521 --> 00:10:12,658 I'm getting sort of this mealy texture. 209 00:10:12,692 --> 00:10:14,896 And I feel like Southern creamed gravy, 210 00:10:14,929 --> 00:10:17,935 usually you're gonna get a lot of that savoriness. 211 00:10:17,969 --> 00:10:20,808 And I'm not really getting that so much with this. 212 00:10:20,808 --> 00:10:23,647 - So I'm sorry, but for me it's a no. - Okay. 213 00:10:23,680 --> 00:10:25,985 Aarón: Yeah, I mean, there's something very comforting about this dish. 214 00:10:26,018 --> 00:10:28,857 What you have here with that gravy and the cooking of the venison 215 00:10:28,891 --> 00:10:31,362 I think is a very pleasurable bite. 216 00:10:31,395 --> 00:10:33,934 - I believe in you, so I'm gonna say yes. - Thank you so much. 217 00:10:34,001 --> 00:10:36,139 So that's two yeses, one no. I guess it's up to me. 218 00:10:36,139 --> 00:10:39,579 You know, this is a difficult thing for me 219 00:10:39,579 --> 00:10:40,881 because this is a very competitive year. 220 00:10:40,915 --> 00:10:42,151 And I like the dish, and I like the gravy. 221 00:10:42,184 --> 00:10:44,956 There's a lot of things that are good about it. 222 00:10:44,990 --> 00:10:49,599 But that lack of salt on the venison before you breaded, 223 00:10:49,633 --> 00:10:51,603 it kind of takes the wind out of the room. 224 00:10:51,603 --> 00:10:55,076 It's like a fatal, fatal mistake. 225 00:10:55,109 --> 00:10:58,149 Joe, not many professional chefs go anywhere near that backstrap. 226 00:10:58,149 --> 00:11:00,988 And so as an amateur, it takes a certain individual 227 00:11:01,021 --> 00:11:02,892 to have the guts and the determination to cook in front-- 228 00:11:02,925 --> 00:11:05,864 - I don't know. - This means everything to me. 229 00:11:05,898 --> 00:11:07,568 - I get it. I get it. - Everything. 230 00:11:07,601 --> 00:11:10,340 I'm trying to bring my great-grandfather's restaurant 231 00:11:10,373 --> 00:11:11,777 back to McKinnon Street. 232 00:11:11,810 --> 00:11:14,114 Nothing has been more important to me 233 00:11:14,147 --> 00:11:16,787 than this minute right now today. 234 00:11:16,820 --> 00:11:18,223 I'll make you proud, Joe. 235 00:11:18,256 --> 00:11:19,759 ( music playing ) 236 00:11:19,793 --> 00:11:23,299 - Yeah. - Come on, Joe. 237 00:11:35,390 --> 00:11:36,693 ( music playing ) 238 00:11:36,727 --> 00:11:38,697 That lack of salt, 239 00:11:38,731 --> 00:11:41,034 it's like a fatal, fatal mistake. 240 00:11:43,941 --> 00:11:45,043 I'm sorry. It's a no. 241 00:11:45,076 --> 00:11:47,916 - Gordon: Oh. - Oh, my God. 242 00:11:47,949 --> 00:11:50,353 Joe: Good luck to you. Thank you for coming. 243 00:11:50,386 --> 00:11:52,290 Thank you. 244 00:11:56,332 --> 00:11:58,870 Oh! 245 00:12:00,875 --> 00:12:04,081 You're our MVP. You're our MVP. 246 00:12:04,114 --> 00:12:08,322 There's a lot more I had to give, and a lot more I had to prove. 247 00:12:08,355 --> 00:12:11,495 ( cheering ) 248 00:12:11,495 --> 00:12:14,702 This is just a bump in the road, and I'm gonna keep going. 249 00:12:14,736 --> 00:12:16,639 - Joe... - Guys, listen. 250 00:12:16,639 --> 00:12:19,478 The guy was super sweet, super likeable, but I'm a judge here. 251 00:12:19,512 --> 00:12:22,885 I can't give aprons to people who don't salt food. It's just the way it is. 252 00:12:26,259 --> 00:12:28,831 - You got it, Mom. That's good. - You got this. 253 00:12:28,831 --> 00:12:30,735 I'm so excited to represent Gen X. 254 00:12:30,735 --> 00:12:32,905 We are independent. We are creative. 255 00:12:32,938 --> 00:12:34,709 We didn't have the internet. 256 00:12:34,709 --> 00:12:36,780 We had to find our own fun in life. 257 00:12:36,814 --> 00:12:38,883 My name is Kimberly, I'm 52 years old, 258 00:12:38,917 --> 00:12:40,655 and I'm from Auburn, California. 259 00:12:40,688 --> 00:12:43,058 I've been a teacher for 29 years. 260 00:12:43,092 --> 00:12:46,265 I always say I'm a teacher by trade and a garden cook at heart. 261 00:12:46,265 --> 00:12:49,505 I'm on the search for some cherry tomatoes. 262 00:12:49,505 --> 00:12:54,014 I really love gardening because I love the idea of being sustainable. 263 00:12:54,048 --> 00:12:57,120 I grow all kinds of vegetables, herbs, and fruits. 264 00:12:57,153 --> 00:13:00,627 - Oh, check it out. - Okay, these babies are coming out. 265 00:13:00,661 --> 00:13:06,004 - Good job, Mom. That looks great. - ( crowd cheering ) 266 00:13:07,040 --> 00:13:08,710 - Hi! Hi! - Hi, guys. 267 00:13:08,744 --> 00:13:11,148 - My name's Kimberly. Hi. - Kimberly, hi. 268 00:13:11,215 --> 00:13:12,985 - Both: Nice to meet you. - Yes. 269 00:13:13,018 --> 00:13:15,891 You have us talking like you. We're like, "Hello!" 270 00:13:15,891 --> 00:13:18,864 - Whoo! - Joe: What are we making? 271 00:13:18,897 --> 00:13:21,903 I'm making an herb-crusted panko cauliflower steak 272 00:13:21,937 --> 00:13:24,976 with some garden beans and tomatoes. 273 00:13:25,009 --> 00:13:27,214 - What's the protein? - There's no protein. 274 00:13:27,247 --> 00:13:29,217 So the cauliflower's the protagonist. 275 00:13:29,250 --> 00:13:31,923 Yes, my dish is based out of what I grow in my garden. 276 00:13:31,956 --> 00:13:34,294 - I have a big a garden. - Aarón: Nice. 277 00:13:34,294 --> 00:13:36,666 - Well, look, we're looking forward to tasting your dish. - Thank you. 278 00:13:36,700 --> 00:13:39,004 Remember, in the MasterChef kitchen, you have to have a big voice. 279 00:13:39,037 --> 00:13:42,043 I have a big voice. I'm squeaky, but I can be a boss. 280 00:13:42,043 --> 00:13:43,345 - Aarón: Okay. - Joe: Good luck. 281 00:13:43,379 --> 00:13:45,049 Both: Thank you. 282 00:13:45,049 --> 00:13:47,187 Kimberly: All right, guys. Magic going here. 283 00:13:47,220 --> 00:13:50,627 - Oh, you got five minutes. You're good. - It's all right. 284 00:13:50,627 --> 00:13:55,236 - Don't stress. - I am making this dish to show the judges 285 00:13:55,269 --> 00:13:58,042 vegetables can be sexy and they can stand alone 286 00:13:58,109 --> 00:14:00,648 against some of those protein plates. 287 00:14:00,681 --> 00:14:04,087 - You got it, Mom. Good job. That looks great. - You've got time. 288 00:14:04,120 --> 00:14:08,162 - Set it on there. - Five, four, three, two... 289 00:14:08,195 --> 00:14:13,138 - You got this. You got this. - ...one! 290 00:14:19,017 --> 00:14:20,988 My name's Kimberly, I'm 52 years old, 291 00:14:21,021 --> 00:14:25,129 and I made an herb panko-crusted cauliflower steak 292 00:14:25,163 --> 00:14:27,099 with garden beans and tomatoes 293 00:14:27,099 --> 00:14:29,639 and a tarragon chimichurri sauce. 294 00:14:29,672 --> 00:14:33,079 These are all ingredients that I grow in my own garden at home. 295 00:14:33,079 --> 00:14:35,283 - Are you a vegetarian? - I'm not a vegetarian, 296 00:14:35,316 --> 00:14:39,258 but I'm really health conscious, and that's one reason I garden, 297 00:14:39,291 --> 00:14:41,361 to teach healthy habits to my daughters. 298 00:14:41,395 --> 00:14:43,132 - Shall we dive into that steak? - Yes, let's do it. 299 00:14:43,165 --> 00:14:46,271 I can't believe I'm saying that with a cauliflower. 300 00:14:47,508 --> 00:14:49,144 I think it looks delicious. 301 00:14:49,144 --> 00:14:50,379 I love the crispy topping 302 00:14:50,379 --> 00:14:52,383 on the top of that cauliflower steak. 303 00:14:52,383 --> 00:14:55,524 Did you braise this in a vegetable stock? 304 00:14:55,557 --> 00:14:56,993 I did not. 305 00:14:57,027 --> 00:14:59,031 I seared first in an olive oil 306 00:14:59,064 --> 00:15:01,035 and then I roasted it in the oven. 307 00:15:01,068 --> 00:15:02,404 My problem with this kind of dish, 308 00:15:02,437 --> 00:15:04,374 if I'm gonna commit to having a cauliflower steak 309 00:15:04,441 --> 00:15:07,247 - as an entrée, I want it to feel like an entrée. - Okay. 310 00:15:07,280 --> 00:15:11,321 And I think this feels a little bit more like a side veg. 311 00:15:11,321 --> 00:15:12,323 Shall we dig in? 312 00:15:14,796 --> 00:15:20,006 - What's in the chimichurri? - Tarragon, parsley, garlic, vinegar, and lemon zest. 313 00:15:20,039 --> 00:15:24,414 Kimberly, I think this dish really showcases your love for vegetables. 314 00:15:24,447 --> 00:15:27,387 I feel like I could learn a thing or two from you. 315 00:15:27,387 --> 00:15:31,696 I also feel like tarragon is an underused, underrated herb, 316 00:15:31,763 --> 00:15:34,033 so I really like how you incorporated that in here. 317 00:15:34,067 --> 00:15:38,175 - For me it is a yes. - Thank you so much. 318 00:15:38,175 --> 00:15:41,014 Joe: Actually a little bit surprised, but it tastes good. 319 00:15:41,048 --> 00:15:45,089 This is a dish that you can really tell that it's someone who connected to the produce. 320 00:15:45,122 --> 00:15:47,962 It has a very Italian sensibility to it. 321 00:15:47,996 --> 00:15:50,466 - So, for me it's a yes. - Oh, thank you. 322 00:15:50,500 --> 00:15:52,470 For me, I think the green beans are undercooked, 323 00:15:52,470 --> 00:15:54,308 and that was a little disappointing. 324 00:15:54,341 --> 00:15:55,911 And I can't believe I'm saying this, 325 00:15:55,911 --> 00:15:57,480 but it's a little excessive with the chile. 326 00:15:57,480 --> 00:16:00,921 While I think the mission is admirable, for me it's a no. 327 00:16:00,954 --> 00:16:04,394 I'm sorry. That's two yeses and one no. 328 00:16:04,428 --> 00:16:06,733 I guess it's all up to you, Gordon. What do you think? 329 00:16:06,733 --> 00:16:09,337 I just wanna say thank you for coming in and cooking 330 00:16:09,371 --> 00:16:11,442 a delicious vegetarian dish without any protein. 331 00:16:11,442 --> 00:16:13,445 I appreciate that you took a risk, 332 00:16:13,445 --> 00:16:15,316 but I don't get all the green beans. 333 00:16:15,349 --> 00:16:17,754 - Green beans are your neutral veg. - Okay. 334 00:16:17,788 --> 00:16:21,128 It's not my go-to. However, the steak is delicious. 335 00:16:21,161 --> 00:16:24,267 This is a tough one for me. 336 00:16:24,267 --> 00:16:29,011 Out of 365 days a year, how many days do you spend in your garden, Kimberly? 337 00:16:29,044 --> 00:16:30,213 Every day. 338 00:16:30,213 --> 00:16:34,188 So this is gonna be harsh, 339 00:16:34,221 --> 00:16:36,091 but I'm gonna be honest... 340 00:16:36,993 --> 00:16:38,195 It's a... 341 00:16:47,280 --> 00:16:52,324 Out of 365 days a year, how many days do you spend in your garden, Kimberly? 342 00:16:52,357 --> 00:16:57,902 - Every day. - So this is gonna be harsh, but I'm gonna be honest. 343 00:16:57,935 --> 00:17:01,943 It's a no for the first time in your life not attending to your garden, 344 00:17:01,977 --> 00:17:05,049 - but it's definitely a yes to "MasterChef." - Thank you so much. 345 00:17:05,083 --> 00:17:08,823 Congratulations. You took a big risk cooking a vegetarian dish. 346 00:17:08,856 --> 00:17:13,365 - It's paid off. - Oh, my gosh. Thank you so much. 347 00:17:17,006 --> 00:17:19,377 ( crowd cheering ) 348 00:17:21,549 --> 00:17:25,122 They did? Oh, my God. Oh, yeah! 349 00:17:25,189 --> 00:17:27,227 Kimberly: I'm just so blessed and overwhelmed. 350 00:17:27,260 --> 00:17:28,530 But tiny but mighty came through. 351 00:17:28,530 --> 00:17:32,303 I'm super excited. Oh, my gosh! 352 00:17:32,336 --> 00:17:36,178 I love this dish. She's intellectual. She's thoughtful. 353 00:17:36,211 --> 00:17:37,848 I'm sure there's a lot she can do, 354 00:17:37,881 --> 00:17:39,417 - so it's good she got an apron. - Gordon: Yeah. 355 00:17:39,451 --> 00:17:41,155 Joe: One apron down and four to go, guys. 356 00:17:41,188 --> 00:17:45,262 - ( cheering ) - Come on, baby! 357 00:17:47,200 --> 00:17:50,406 Thanks, Buggy. I'm representing Generation X! 358 00:17:50,439 --> 00:17:53,279 My name is Arthur, I'm 49, and I'm the founder 359 00:17:53,312 --> 00:17:55,282 and a managing partner at an ad agency. 360 00:17:55,316 --> 00:17:58,288 I'm creative day in and day out for my work, 361 00:17:58,355 --> 00:18:01,428 and when I cook, I can be creative in my own right. 362 00:18:01,495 --> 00:18:02,531 Look at that. 363 00:18:02,564 --> 00:18:04,602 I'm almost 50 now. I feel like I've done 364 00:18:04,602 --> 00:18:07,240 everything that there has to be done in advertising. 365 00:18:07,273 --> 00:18:11,014 And now is the time where I'm thinking my passion for cooking that I've had, 366 00:18:11,047 --> 00:18:13,886 maybe it's time to transition into the culinary world. 367 00:18:13,886 --> 00:18:18,095 - Oh, my God. That smells really good. - You can't say, "Oh, my God." 368 00:18:18,129 --> 00:18:19,899 You're right. 369 00:18:19,899 --> 00:18:23,071 I have a four-year-old, and she's like my biggest critic. 370 00:18:23,071 --> 00:18:25,309 But I love cooking for her and my wife. 371 00:18:25,343 --> 00:18:26,812 They mean everything to me. 372 00:18:28,215 --> 00:18:30,620 That's good. That's really good. 373 00:18:30,654 --> 00:18:35,463 ( crowd cheering ) 374 00:18:35,496 --> 00:18:37,702 Good evening. Good to meet you. First name? 375 00:18:37,735 --> 00:18:39,071 - Arthur. - Both: Arthur. 376 00:18:39,104 --> 00:18:40,239 An honor to meet you guys. 377 00:18:40,273 --> 00:18:41,876 - Welcome to all of you. - Thank you. 378 00:18:41,909 --> 00:18:44,516 - Tell us about the dish. - I'm making an olive oil 379 00:18:44,549 --> 00:18:48,422 poached sea bass with a crispy bok choy. 380 00:18:48,455 --> 00:18:50,527 And then I'm gonna have a light dashi underneath 381 00:18:50,527 --> 00:18:52,263 with an oolong tea foam on top. 382 00:18:52,296 --> 00:18:54,267 - Love that. - Oolong tea foam? 383 00:18:54,301 --> 00:18:56,371 You've gone all Millennial/Gen Z. 384 00:18:56,405 --> 00:18:58,475 - You're doing a foam? - Yeah, yeah. 385 00:18:58,475 --> 00:19:02,317 The dish sounds complicated. There's a lot to pull off here. 386 00:19:02,317 --> 00:19:03,920 You don't wanna just take it a touch simpler 387 00:19:03,953 --> 00:19:07,127 - or you going all out? - Yeah, that's my approach. 388 00:19:07,127 --> 00:19:08,931 Always looking at doing creative things. 389 00:19:08,931 --> 00:19:10,601 - Dish sounds good. Thanks, Arthur. - Good luck, Arthur. 390 00:19:10,634 --> 00:19:14,374 - Arthur: Thank you. - ( cheering ) 391 00:19:14,407 --> 00:19:16,679 A minute, babe. One minute. 392 00:19:16,679 --> 00:19:21,622 - Wow. Baby, it looks so good! - That looks beautiful. 393 00:19:21,655 --> 00:19:25,630 - Doesn't it look beautiful? - All: Three, two, one! 394 00:19:25,663 --> 00:19:28,669 ( cheering ) 395 00:19:32,310 --> 00:19:35,450 If I do get an apron, it's validation to me 396 00:19:35,483 --> 00:19:37,921 that maybe I do have what it takes 397 00:19:37,954 --> 00:19:41,161 to actually be successful in the culinary world. 398 00:19:41,194 --> 00:19:44,334 - You got this! - Hi, guys. 399 00:19:44,367 --> 00:19:46,471 - Welcome. - My name's Arthur, 400 00:19:46,506 --> 00:19:49,211 and I'm a managing partner of a creative ad agency. 401 00:19:49,244 --> 00:19:50,914 And this dish I made for you today 402 00:19:50,914 --> 00:19:53,118 is an olive oil poached sea bass 403 00:19:53,151 --> 00:19:55,289 with ginger and garlic crispy bok choy, 404 00:19:55,323 --> 00:19:57,360 dashi, and an oolong tea foam. 405 00:19:57,393 --> 00:19:59,497 Four years ago when my daughter was born, 406 00:19:59,532 --> 00:20:02,103 that's when, you know, when-- 407 00:20:02,136 --> 00:20:05,644 when I started being inspired. And food was it, you know? 408 00:20:05,677 --> 00:20:09,885 I wanted to make the best dishes for her. It gives me so much joy. 409 00:20:09,919 --> 00:20:11,589 That's beautiful. 410 00:20:11,589 --> 00:20:14,761 Shall we dive in to this sea bass? 411 00:20:14,795 --> 00:20:16,498 Christine: Yes. 412 00:20:16,532 --> 00:20:18,570 Gordon: It's an interesting presentation. 413 00:20:18,603 --> 00:20:21,341 It looks like it was done by a guy who does ads for a living. 414 00:20:21,375 --> 00:20:23,446 'Cause it's captivating, right? 415 00:20:23,446 --> 00:20:26,351 I think you've attempted something really difficult tonight 416 00:20:26,384 --> 00:20:27,621 to pull it 45 minutes, 417 00:20:27,654 --> 00:20:29,457 But as you know, it's all about the taste, right? 418 00:20:29,490 --> 00:20:32,864 - Yeah. - Now let's get in there. 419 00:20:34,267 --> 00:20:35,704 How long did you cook the sea bass for? 420 00:20:35,771 --> 00:20:37,507 Just under ten. 421 00:20:40,614 --> 00:20:44,320 Arthur, I feel like a lot of times in auditions of "MasterChef," 422 00:20:44,320 --> 00:20:46,191 people are really going over the top, 423 00:20:46,191 --> 00:20:48,129 trying to impress the judges 424 00:20:48,162 --> 00:20:49,699 with a lot of different things going on. 425 00:20:49,732 --> 00:20:52,436 But altogether, I think it's a pleasant dish. 426 00:20:52,470 --> 00:20:55,510 It's got some finesse. Things marry well together. 427 00:20:55,543 --> 00:20:57,548 So it is a yes from me. 428 00:20:57,548 --> 00:20:59,618 - Ooh, la, la. - Thank you. Thank you. 429 00:20:59,651 --> 00:21:02,290 I think something that's really magical is the idea of that garlic 430 00:21:02,323 --> 00:21:05,630 that kind of crisp up on the bottom end of that bok choy. 431 00:21:05,630 --> 00:21:07,801 It has that nuttiness that I really think helps 432 00:21:07,801 --> 00:21:10,406 the actual broth and brings it to another place. 433 00:21:10,440 --> 00:21:12,777 And the sea bass is so beautifully cooked, 434 00:21:12,777 --> 00:21:15,349 - and that's why I'm giving you a yes. - Oh, thank you. 435 00:21:15,382 --> 00:21:17,721 Uh, listen, technically, it's good. 436 00:21:17,755 --> 00:21:20,460 Broth, super fragrant, delicious. 437 00:21:20,527 --> 00:21:23,332 Sea bass is a fish that's robust, it's intense. 438 00:21:23,365 --> 00:21:27,775 And it's got that skin, so poaching it is adventurous, but it's paid off. 439 00:21:27,775 --> 00:21:30,513 So for me it is a big resounding yes. 440 00:21:30,547 --> 00:21:33,151 Welcome to "MasterChef." Congratulations. 441 00:21:33,184 --> 00:21:35,189 - Thank you guys so much. - Great job. Really good. 442 00:21:35,222 --> 00:21:36,559 - Christine: Thank you, Arthur. - Really good, indeed. 443 00:21:36,592 --> 00:21:38,094 - Thank you. - Congrats. 444 00:21:38,128 --> 00:21:40,233 - Joe: It would've been a yes. - Thank you, guys. 445 00:21:40,266 --> 00:21:43,606 ( music playing ) 446 00:21:45,309 --> 00:21:47,747 - Yeah! - ( cheering ) 447 00:21:49,418 --> 00:21:51,722 ( muffled chatter ) 448 00:21:53,091 --> 00:21:55,429 - Arthur: What is this? - What did Daddy get? 449 00:21:55,463 --> 00:21:57,834 - Apron. - That's right. 450 00:21:57,834 --> 00:22:01,007 - Do you get to bring it home? - Hopefully. 451 00:22:03,445 --> 00:22:05,950 - Oh, my God. - I know. 452 00:22:15,469 --> 00:22:17,874 - ( music playing ) - ( cheering ) 453 00:22:20,312 --> 00:22:21,448 ( cheering ) 454 00:22:21,448 --> 00:22:22,718 Come on, Sunshine! 455 00:22:22,751 --> 00:22:25,256 - You got this. - I love representing Gen X 456 00:22:25,256 --> 00:22:28,730 because I was raised by Boomers and I've been raising Millennials, 457 00:22:28,763 --> 00:22:32,303 and I think that give us a really good advantage. 458 00:22:32,336 --> 00:22:33,338 Go, Sorn. 459 00:22:33,371 --> 00:22:37,581 This is so hard. Wow! Okay. 460 00:22:40,754 --> 00:22:43,793 - ( crowd gasps ) - ( bleep ) 461 00:22:43,826 --> 00:22:46,966 - It's okay, it's okay. - I don't got this. 462 00:22:46,966 --> 00:22:48,001 ( bleep ) 463 00:22:48,034 --> 00:22:50,840 Mm-mm. I can't do this. 464 00:22:52,645 --> 00:22:55,617 It's okay, Sorn. You got this. 465 00:22:55,651 --> 00:22:58,489 - ( Sorn groans ) - Almost there, almost there. 466 00:22:58,523 --> 00:23:01,595 - Sorn: God. - Crowd: Three, two, one. 467 00:23:01,629 --> 00:23:03,064 ( crowd cheering ) 468 00:23:03,064 --> 00:23:04,568 My name is Sorn, 469 00:23:04,602 --> 00:23:06,104 I'm from Philadelphia, Pennsylvania, 470 00:23:06,137 --> 00:23:08,308 I'm 42 years old, and I'm a fashion designer. 471 00:23:08,341 --> 00:23:11,615 This dish, it's a Filipino stuffed milkfish 472 00:23:11,649 --> 00:23:14,353 stuffed with ground pork and vegetable 473 00:23:14,387 --> 00:23:17,126 with a fish sauce and garlic and rice. 474 00:23:17,159 --> 00:23:19,598 To be very honest, I think the fish got away from you a little bit. 475 00:23:19,665 --> 00:23:21,201 - It looks a little beat up. - Yes. 476 00:23:21,234 --> 00:23:24,107 - It just looks bizarre. - Joe: Let's give it a try. 477 00:23:24,141 --> 00:23:26,444 Gordon: Shall we? 478 00:23:30,687 --> 00:23:35,362 That's a tough one. Gen X, I think, is one of the most competitive generations. 479 00:23:35,396 --> 00:23:37,801 I think dish is a step too far. All the elements are there. 480 00:23:37,835 --> 00:23:39,638 It just needs to be constructed better 481 00:23:39,638 --> 00:23:41,007 'cause it's sort of discombobulated. 482 00:23:41,041 --> 00:23:42,644 It's fallen apart. 483 00:23:42,677 --> 00:23:45,416 It's a shame because the actual skin isn't crispy. 484 00:23:45,449 --> 00:23:48,523 Unfortunately, for me it's a no. 485 00:23:48,556 --> 00:23:50,794 Look, I'm gonna tell you, and I think you know this, 486 00:23:50,827 --> 00:23:53,533 - this dish is a bit of a mess. - Yes. 487 00:23:53,533 --> 00:23:55,537 This looks like a scrambled egg omelet. 488 00:23:55,570 --> 00:23:57,307 It looked like it went through a blender. 489 00:23:57,340 --> 00:23:58,843 So I'm gonna have to say no. I'm sorry. 490 00:23:58,876 --> 00:24:00,714 - That's two nos, unfortunately. - Aarón: Sorry. 491 00:24:00,747 --> 00:24:02,751 - Christine? - I think this was a valiant effort. 492 00:24:02,784 --> 00:24:04,955 The fact that you made it all the way here to auditions 493 00:24:04,955 --> 00:24:07,761 still says a lot about you and your potential. 494 00:24:10,800 --> 00:24:12,771 Whoo! 495 00:24:12,771 --> 00:24:14,574 Hey. 496 00:24:14,608 --> 00:24:18,582 Okay, babe. 18 minutes, 30 seconds. Looking good. 497 00:24:18,616 --> 00:24:21,254 - Perfect. - My name is Sunshine. 498 00:24:21,288 --> 00:24:24,460 I am 50 years old, and I'm from Portland, Oregon. 499 00:24:24,493 --> 00:24:26,565 I'm Hunkpapa Sioux, so I'm Lakota Sioux. 500 00:24:26,599 --> 00:24:28,836 My mother was born on Standing Rock reservation, 501 00:24:28,836 --> 00:24:32,176 so I grew up participating in powwows 502 00:24:32,209 --> 00:24:35,683 and learning about our people and our culture. 503 00:24:35,683 --> 00:24:39,859 The other thing we're gonna add to this is some fresh avocado. 504 00:24:39,892 --> 00:24:42,864 When I cook, I don't waste any of the ingredients, 505 00:24:42,864 --> 00:24:44,868 and that definitely comes from my heritage, 506 00:24:44,902 --> 00:24:46,873 as we use every part of the animal. 507 00:24:46,906 --> 00:24:48,743 There's nothing that goes to waste. 508 00:24:48,777 --> 00:24:50,880 That's something that's been ingrained in me, 509 00:24:50,914 --> 00:24:53,953 and so it comes out when I cook. 510 00:24:53,986 --> 00:24:56,892 - Come on, babe. - Where am I at on the clock? 511 00:24:56,925 --> 00:25:01,434 - 14 minutes, 30 seconds. You are rocking. - Perfect. Okay. 512 00:25:01,468 --> 00:25:03,773 - ( music playing ) - ( cheering ) 513 00:25:03,807 --> 00:25:06,779 Hello, hello. Welcome. Hi, hi, hi, hi, hi. 514 00:25:06,813 --> 00:25:09,450 - Hi. What's your name? - My name is Sunshine. 515 00:25:09,483 --> 00:25:10,653 - Hi, Sunshine. - Hi. 516 00:25:10,720 --> 00:25:14,895 - So what are you cooking today? - I am cooking creamy polenta 517 00:25:14,929 --> 00:25:18,603 with a summer succotash and a pan-seared halibut. 518 00:25:18,636 --> 00:25:20,907 - It's a nice idea. Halibut's tricky, right? - Yes. 519 00:25:20,941 --> 00:25:22,778 Because it can get mealy if you overcook it, 520 00:25:22,811 --> 00:25:24,781 but you definitely want it cooked through. 521 00:25:24,815 --> 00:25:26,450 - Yes. - Are you gonna finish it in the oven? 522 00:25:26,484 --> 00:25:28,923 - No. - No? That's interesting. 523 00:25:28,957 --> 00:25:30,794 - You're gonna cook all the way in the pan? - Sunshine: I am. 524 00:25:30,827 --> 00:25:33,132 Joe: Risky. If it's raw, it's gonna be a disaster. 525 00:25:33,165 --> 00:25:34,935 Wow. I like the boldness. 526 00:25:34,968 --> 00:25:37,006 Joe: So, Sunshine, what do you do in life? 527 00:25:37,039 --> 00:25:38,643 Sunshine: I'm a yoga instructor. 528 00:25:38,677 --> 00:25:41,816 Food, breath, life, mind, meditation. 529 00:25:41,849 --> 00:25:43,653 - Holistic. - Yes. 530 00:25:43,686 --> 00:25:45,022 Let's just try a little while we're here. 531 00:25:45,022 --> 00:25:47,060 Yeah, I mean, I could do downward dog. 532 00:25:47,060 --> 00:25:49,064 - I could do, like-- - We'll just do a little breathing. 533 00:25:49,064 --> 00:25:51,067 - We'll just do a little bit breathing. - Okay, all right. 534 00:25:51,067 --> 00:25:52,871 - Okay, let's breathe. - Just exhale out all your stale air 535 00:25:52,938 --> 00:25:55,944 and stand strong. Take a deep inhale. 536 00:25:55,977 --> 00:25:58,949 - Hands over head. Brings your palms together. - Ow. 537 00:25:58,949 --> 00:26:03,659 Exhale. Your hands to your heart. Bow your head. 538 00:26:03,692 --> 00:26:07,835 Take a moment to set your intention, and release. 539 00:26:07,835 --> 00:26:10,540 - ( sighs ) - Well, good luck to you and nice to meet y'all. 540 00:26:10,607 --> 00:26:12,476 - Thank you. I will. - Be careful with that halibut. 541 00:26:12,510 --> 00:26:15,617 Come on, Shine. Finish it up strong. Finish up strong. 542 00:26:15,650 --> 00:26:17,787 - ( cheering ) - Here we go, babe. 543 00:26:17,821 --> 00:26:21,060 - Sunshine: Gonna start plating now. - Get your yoga on. 544 00:26:21,060 --> 00:26:25,670 Crowd: Five, four, three, two, one! 545 00:26:25,703 --> 00:26:27,907 Hey! Whoo, whoo, whoo! 546 00:26:27,941 --> 00:26:31,147 - Good job. - Okay. I love you. 547 00:26:31,181 --> 00:26:32,584 I love you, too. 548 00:26:32,584 --> 00:26:35,557 This dish is definitely indigenous born 549 00:26:35,590 --> 00:26:36,825 from the ground up. 550 00:26:36,859 --> 00:26:38,696 I brought the roots of my people 551 00:26:38,696 --> 00:26:40,900 on the plate. 552 00:26:40,933 --> 00:26:43,873 My name is Sunshine, I'm from Portland, Oregon, 553 00:26:43,907 --> 00:26:47,714 and I made a pan-seared halibut on top of a summer succotash 554 00:26:47,747 --> 00:26:49,851 with a creamy polenta. 555 00:26:49,885 --> 00:26:52,289 Succotash is actually an indigenous word. 556 00:26:52,289 --> 00:26:53,959 It means broken pieces of corn. 557 00:26:53,993 --> 00:26:58,167 So this is an elevated dish to honor my ancestors. 558 00:26:58,201 --> 00:26:59,604 Gordon: Amazing. 559 00:26:59,638 --> 00:27:00,940 - Let's do it. - Let's try it. 560 00:27:05,015 --> 00:27:07,654 Gordon: Visually, it's popping, Sunshine. 561 00:27:07,687 --> 00:27:09,992 I'm slightly nervous about the halibut being a little bit dry 562 00:27:10,025 --> 00:27:11,629 because it's really seared. 563 00:27:11,662 --> 00:27:13,800 Is there any heat inside the succotash? 564 00:27:13,833 --> 00:27:17,039 No heat. Just very full of flavor. Very homey. 565 00:27:26,057 --> 00:27:29,029 This is a very interesting dish 'cause it's simplistic 566 00:27:29,029 --> 00:27:31,067 and it's also very complex at the same time. 567 00:27:31,100 --> 00:27:33,706 The amount of work that you put into that succotash 568 00:27:33,706 --> 00:27:36,946 and the deepness and richness of flavor in such an abbreviated time 569 00:27:36,979 --> 00:27:39,851 shows that you know how to handle ingredients. 570 00:27:39,885 --> 00:27:41,889 - So, it's a yes for me. - Thank you. 571 00:27:41,922 --> 00:27:44,795 Sunshine, I think this dish was well-balanced. 572 00:27:44,795 --> 00:27:46,799 It was really a celebration of corn. 573 00:27:46,832 --> 00:27:50,038 The fish was cooked well. So, for me it's 100% yes. 574 00:27:50,105 --> 00:27:53,713 - Thank you so much. - So, sadly, my bit of halibut was slightly dry. 575 00:27:53,746 --> 00:27:57,888 And then polenta, it just needs to be a little bit more richer. 576 00:27:57,921 --> 00:28:02,096 Just a touch on the bland side. But I love the succotash. 577 00:28:02,129 --> 00:28:04,367 But I'm not in love with the way you cooked the fish. 578 00:28:04,400 --> 00:28:07,339 So, for me, I'm a no. 579 00:28:09,978 --> 00:28:15,389 So that's two yeses and one no. You need one more. 580 00:28:15,389 --> 00:28:19,163 - So, Joe? - Joe: Well... 581 00:28:19,197 --> 00:28:21,334 ( clicks tongue ) 582 00:28:22,971 --> 00:28:24,808 The halibut is aggressively cooked, 583 00:28:24,808 --> 00:28:25,877 but I like the crust. 584 00:28:25,911 --> 00:28:27,112 I thought the dish was awesome. 585 00:28:27,146 --> 00:28:30,753 So, for me it's a yes. Congratulations. 586 00:28:30,787 --> 00:28:33,859 - Here's you apron. Good job. - Thank you. 587 00:28:36,666 --> 00:28:41,975 - ( cheering ) - ( chanting ) 588 00:28:41,975 --> 00:28:46,985 I am a ball of explosive sunshine right now! 589 00:28:47,019 --> 00:28:49,558 I'm just super elated. I'm honored to be here. 590 00:28:49,624 --> 00:28:53,866 It's time to kill it. It's time to win the MasterChef trophy. 591 00:28:53,900 --> 00:28:59,176 - "MasterChef!" - ( cheering ) 592 00:29:06,859 --> 00:29:10,265 - ( music playing ) - ( cheering ) 593 00:29:10,298 --> 00:29:12,971 - Let's go, babe. Kill it, babe. - Let's go, Mom! 594 00:29:13,004 --> 00:29:15,777 You got this. You got this. 595 00:29:15,810 --> 00:29:17,446 ( cheering continues ) 596 00:29:17,479 --> 00:29:19,116 Dad, go, go! 597 00:29:20,787 --> 00:29:23,058 - Daddy-- - No, you can't tell him what to do. 598 00:29:23,091 --> 00:29:25,964 - Let's go, Mom. - Thanks, baby. 599 00:29:25,997 --> 00:29:31,675 I'm Marie, I'm 43, from Westminster, Maryland, and I am a proud Gen Xer. 600 00:29:31,675 --> 00:29:35,549 - I think Xers are underestimated and overlooked. - Spicy. 601 00:29:35,583 --> 00:29:38,121 We're the generation that's supposed to be seen and not heard, 602 00:29:38,155 --> 00:29:41,962 but you're gonna hear from me today. Let's go, Gen X! 603 00:29:41,962 --> 00:29:46,939 I'm making soft-shell crabs with balsamic beets. So good. 604 00:29:46,972 --> 00:29:49,811 When I was 20 years old, I joined up for the military, 605 00:29:49,845 --> 00:29:51,147 and I met my husband in the Army. 606 00:29:51,147 --> 00:29:53,018 We were both soldiers at the time. 607 00:29:53,018 --> 00:29:55,055 My passion for cooking really took off 608 00:29:55,088 --> 00:29:57,894 when I had a family of my own to provide for. 609 00:29:57,894 --> 00:29:59,330 I wanted to make sure that we were the family 610 00:29:59,330 --> 00:30:01,500 that sat together at the dinner table. 611 00:30:01,535 --> 00:30:03,272 - Whoo! - Lock in, Mom. 612 00:30:03,305 --> 00:30:06,144 - Marie: I'm locked in, baby. - Ooh, that looks great, Mom. 613 00:30:06,177 --> 00:30:09,183 Ooh, look at that! Babe, that looks excellent. 614 00:30:09,216 --> 00:30:12,490 - That looks good. That looks-- - Crowd: Five, four, three, 615 00:30:12,524 --> 00:30:15,697 - two... - You are a queen. Yes! 616 00:30:15,764 --> 00:30:18,034 - ( cheering ) - Let's go! 617 00:30:19,269 --> 00:30:21,575 Welcome. 618 00:30:21,608 --> 00:30:24,781 I'm Marie Triplett, and today I have prepared for you 619 00:30:24,815 --> 00:30:27,186 soft-shell crabs with roasted balsamic beets, 620 00:30:27,219 --> 00:30:29,190 beet greens with bacon and shallots, 621 00:30:29,223 --> 00:30:31,629 and a roasted red pepper and horseradish aioli. 622 00:30:31,629 --> 00:30:34,033 - Amazing. Shall we? - All right. Let's give it a try. 623 00:30:34,067 --> 00:30:36,371 Drum roll, please. 624 00:30:36,371 --> 00:30:39,845 So, usually when you think about fried soft-shell crabs, 625 00:30:39,878 --> 00:30:41,080 you think about something light brown. 626 00:30:41,080 --> 00:30:42,917 This is a dark brown, so I don't know 627 00:30:42,951 --> 00:30:44,120 if that's because of what you crusted them with 628 00:30:44,153 --> 00:30:45,322 or if you overcooked them. 629 00:30:45,356 --> 00:30:46,457 Mm-hmm. Shall we? 630 00:30:55,944 --> 00:31:00,286 I feel like there's a little bit too much batter on the soft-shell crab. 631 00:31:00,319 --> 00:31:02,757 For me, this dish didn't necessary work. 632 00:31:02,790 --> 00:31:05,997 - So, I'm sorry. For me it's a no. - Thank you, Chef. 633 00:31:06,030 --> 00:31:10,172 Frying properly is one of the most difficult things to do, and very few get it right. 634 00:31:10,205 --> 00:31:13,244 This is a great example of frying something the wrong way. 635 00:31:13,244 --> 00:31:16,016 So, I'm sorry. For me it's a no. 636 00:31:17,921 --> 00:31:20,458 Have it, have it, have it. 637 00:31:20,492 --> 00:31:22,697 - Aww. - ( applause ) 638 00:31:22,731 --> 00:31:27,005 - Aww, that's crazy. I'm so proud of you. - It's okay. I did my best. 639 00:31:27,005 --> 00:31:29,811 - I'm so proud of you. - Obviously, I'm disappointed. 640 00:31:29,845 --> 00:31:31,380 It wasn't the outcome I was hoping for, 641 00:31:31,380 --> 00:31:34,253 but everyone takes L's in life. 642 00:31:34,253 --> 00:31:36,825 You're doing amazing, Chris. 643 00:31:36,825 --> 00:31:39,063 - Come on, Dad, keep going. You got this. - Thank you, baby. 644 00:31:39,096 --> 00:31:42,302 I'm Chris, I'm 45 years old, I'm from Mobile, Alabama. 645 00:31:42,335 --> 00:31:45,342 I'm a real estate investor and a lover of life. 646 00:31:45,375 --> 00:31:49,618 Dad, how can you keep it on there? 647 00:31:49,651 --> 00:31:53,291 I live in Alabama now, but my roots are from Louisiana. 648 00:31:53,324 --> 00:31:55,095 When I was young, I would spend my summers 649 00:31:55,129 --> 00:31:56,164 at my grandmother's house on the bayou. 650 00:31:56,197 --> 00:31:57,867 I fished all morning, 651 00:31:57,900 --> 00:31:59,303 caught crabs in the crab traps, 652 00:31:59,336 --> 00:32:00,873 and we would be able to eat it that day. 653 00:32:00,907 --> 00:32:02,009 It was amazing. It was always fresh. 654 00:32:02,043 --> 00:32:03,377 It was incredible. 655 00:32:05,549 --> 00:32:07,052 Damn, I'm good. 656 00:32:07,052 --> 00:32:10,192 I'm making jumbo shrimp over smoked gouda grits 657 00:32:10,225 --> 00:32:12,062 with a blackberry gastrique. 658 00:32:12,096 --> 00:32:14,400 - Come on, Dad, you got this. - Thank you, baby. 659 00:32:14,400 --> 00:32:17,172 ( cheering ) 660 00:32:17,172 --> 00:32:20,012 - So proud of you. You're doing amazing. - ( laughter ) 661 00:32:20,045 --> 00:32:22,016 Keep going, Chris. Don't get distracted. 662 00:32:22,049 --> 00:32:23,786 Come on, Dad. Make it perfect. 663 00:32:23,819 --> 00:32:27,459 - Let's go, Dada, let's go! - I'm doing good, baby. 664 00:32:27,493 --> 00:32:33,037 All: Five, four, three, two, one! 665 00:32:33,037 --> 00:32:37,179 ( cheering ) 666 00:32:37,212 --> 00:32:39,050 When the judges taste my food, 667 00:32:39,083 --> 00:32:41,487 I want them to know that that's me on a plate. 668 00:32:41,487 --> 00:32:45,129 It's all or nothing, and I'm just excited to be in this moment right now. 669 00:32:45,162 --> 00:32:48,769 Welcome. Come on in. 670 00:32:48,802 --> 00:32:52,242 I'm Chris, I'm 45 years old, I'm from Mobile, Alabama, 671 00:32:52,276 --> 00:32:54,447 and today I've made jumbo shrimp 672 00:32:54,480 --> 00:32:57,219 over a bed of creamy smoked gouda grits 673 00:32:57,219 --> 00:32:59,090 and a little blackberry gastrique. 674 00:32:59,123 --> 00:33:02,129 - Shall we? - Come closer, come closer. 675 00:33:02,162 --> 00:33:07,339 So, Chris, visually, listen, I love the look of the shrimp, of the seasoning. 676 00:33:07,372 --> 00:33:09,209 Fingers crossed that it has a heat, it's sweet, 677 00:33:09,242 --> 00:33:11,347 everything that you want from that sort of Cajun style. 678 00:33:11,380 --> 00:33:13,986 'Cause if it doesn't, you're in trouble. 679 00:33:14,019 --> 00:33:17,059 - I think you're gonna love it. - Yeah, I appreciate your confidence. 680 00:33:17,093 --> 00:33:19,430 Um, so the idea of blackberry gastrique 681 00:33:19,463 --> 00:33:21,501 is something that's not traditional, 682 00:33:21,535 --> 00:33:24,240 so hopefully that pays off for you. 683 00:33:24,240 --> 00:33:26,210 - Yeah, but definitely quirky. - Gordon: Shall we? 684 00:33:26,244 --> 00:33:28,582 Joe: Let's try it. 685 00:33:33,291 --> 00:33:35,996 So, Mr. Chris, I'm very pleasantly surprised 686 00:33:36,030 --> 00:33:38,267 that that damn blackberry gastrique worked. 687 00:33:38,301 --> 00:33:40,004 Shrimp are delicate and sweet. 688 00:33:40,038 --> 00:33:41,207 This is a very unique interpretation 689 00:33:41,240 --> 00:33:42,944 of such a Southern classic, 690 00:33:42,977 --> 00:33:45,048 - and that's a yes for me. - Thank you. 691 00:33:45,082 --> 00:33:47,253 - Thank you, thank you. - So listen, the shrimp are cooked beautifully. 692 00:33:47,286 --> 00:33:50,827 But a whole plate of that gouda? Too much. 693 00:33:50,860 --> 00:33:54,433 It just needs to be subtle. But you've got some great flavors there. 694 00:33:54,467 --> 00:33:57,273 I'd like the chance to mold you even better. 695 00:33:57,339 --> 00:33:59,410 It's an absolute yes. 696 00:33:59,410 --> 00:34:02,182 Thank you. Mm. Thank you, thank you. 697 00:34:02,249 --> 00:34:05,221 I like you, I like the dish, but it's all too much. 698 00:34:05,255 --> 00:34:08,294 It's super cheesy. It's super rich. 699 00:34:08,294 --> 00:34:10,532 - I'm gonna say no. Too much for me. - I understand. 700 00:34:10,532 --> 00:34:12,537 - Thank you, thank you. - Wow, okay. 701 00:34:12,570 --> 00:34:14,841 It all lies in the hands of Chef Christine. 702 00:34:14,874 --> 00:34:18,114 Chris, I think you've got a pretty tough judge before you 703 00:34:18,148 --> 00:34:21,186 because I'm from the South, so I've had a lot of shrimp and grits. 704 00:34:21,220 --> 00:34:22,857 I think the flavors are there, 705 00:34:22,857 --> 00:34:27,299 but I think this dish could be a little bit more refined. 706 00:34:29,069 --> 00:34:31,641 For me, I think... 707 00:34:40,325 --> 00:34:43,331 Chris, this dish, the flavors are there, 708 00:34:43,331 --> 00:34:47,607 but I think this dish could be a little bit more refined. 709 00:34:47,640 --> 00:34:51,046 For me, I think it is... 710 00:34:51,080 --> 00:34:54,687 I'm scared, too. Oh, my gosh. 711 00:34:57,426 --> 00:34:58,662 Aww. 712 00:35:01,100 --> 00:35:06,545 - ( all cheering ) - ( laughing ) 713 00:35:06,578 --> 00:35:08,447 - Did I surprise you guys? - Yeah. 714 00:35:08,481 --> 00:35:11,187 - Yes! - Chris: I'm gonna win this for my family 715 00:35:11,220 --> 00:35:13,491 because they're amazing, and I want them to know 716 00:35:13,491 --> 00:35:16,130 that anything you put your mind to, you can do. 717 00:35:16,163 --> 00:35:18,802 ( cheering ) 718 00:35:18,836 --> 00:35:22,375 Incredible. Some great food. 719 00:35:22,375 --> 00:35:26,685 Gen X are bringing the flavor like no other. 720 00:35:31,093 --> 00:35:33,598 Yeah, you go! 721 00:35:34,834 --> 00:35:36,404 Going old-school. 722 00:35:36,437 --> 00:35:38,776 My name is Daniela, I'm from Tehachapi, California, 723 00:35:38,809 --> 00:35:40,378 and I'm a Reiki master. 724 00:35:40,412 --> 00:35:42,717 You got it. You just get in your happy zone. 725 00:35:42,750 --> 00:35:44,821 Daniela: We got this. 726 00:35:44,854 --> 00:35:47,125 Today I have my son Ricky 727 00:35:47,158 --> 00:35:49,531 and I have my wonderful partner Rick. 728 00:35:49,564 --> 00:35:51,500 Whoo! 729 00:35:51,534 --> 00:35:55,242 Rick and I started dating ten years ago. We're best friends. 730 00:35:55,275 --> 00:35:57,680 His my soul. He is the reason why I'm here. 731 00:35:57,680 --> 00:36:00,553 He has supported me every step of the way. 732 00:36:00,586 --> 00:36:02,389 Ah, man. Aww, that smells good. 733 00:36:02,422 --> 00:36:05,596 - Smells perfect. - I making chiles en nogada. 734 00:36:05,630 --> 00:36:09,638 It's a chile relleno that will stuffed with ground pork. 735 00:36:09,671 --> 00:36:13,278 And it also has apples, pears, plantains. 736 00:36:13,311 --> 00:36:17,385 I grew up in Mexico, so this dish is really near and dear to my heart. 737 00:36:17,419 --> 00:36:19,356 I'm still thinking this is a dream. 738 00:36:19,390 --> 00:36:21,394 I actually get to feed chiles en nogada 739 00:36:21,394 --> 00:36:24,568 to Aarón and Joe and Gordon, 740 00:36:24,601 --> 00:36:26,404 and top of everything, to Christine Hà? 741 00:36:26,437 --> 00:36:28,408 Are you kidding me? Oh, my gosh. Oh, my gosh. 742 00:36:28,441 --> 00:36:31,213 You're doing fantastic. You just keep on chugging. 743 00:36:31,247 --> 00:36:35,388 - Whoo! - The reason that I want to do "MasterChef" right now 744 00:36:35,421 --> 00:36:40,700 is I'm 52 years old, and I've waited way too long to pursue my dreams. 745 00:36:40,733 --> 00:36:43,104 I've been a social media manager. 746 00:36:43,137 --> 00:36:44,574 I've been a Reiki master. 747 00:36:44,607 --> 00:36:46,443 Not that I wasn't passionate about those things, 748 00:36:46,477 --> 00:36:48,782 but this is what lights me up. 749 00:36:48,815 --> 00:36:50,920 Cooking lights me up. 750 00:36:50,953 --> 00:36:54,193 Being here, it's like a reset of the clock. 751 00:36:54,226 --> 00:36:56,463 It means that that page needed to turn, 752 00:36:56,496 --> 00:36:59,704 - and life needed to start again. - You got this. 753 00:36:59,704 --> 00:37:01,975 I got this, I got this. Thank you. 754 00:37:02,008 --> 00:37:07,453 - Ricky: Five minutes. - There you go. There you go. 755 00:37:07,486 --> 00:37:09,591 Perfect. Damn, that looks good. 756 00:37:09,591 --> 00:37:14,701 All: Five, four, three, two, one! 757 00:37:14,734 --> 00:37:17,640 ( cheering ) 758 00:37:21,982 --> 00:37:25,321 I would love for the judges to feel the heart and the soul 759 00:37:25,388 --> 00:37:28,996 and just all the love that I put into this dish. 760 00:37:29,029 --> 00:37:34,907 Getting that white apron would mean a whole reset to my life. 761 00:37:34,941 --> 00:37:36,778 That's my baby! 762 00:37:36,811 --> 00:37:38,414 Hello! 763 00:37:38,447 --> 00:37:40,853 - Hello! - Hello! Buenos noches. 764 00:37:40,886 --> 00:37:42,356 My name is Daniela, 765 00:37:42,389 --> 00:37:44,059 and tonight I've presented to you 766 00:37:44,092 --> 00:37:47,499 a chiles en nogada with a sherry and pomegranate reduction. 767 00:37:47,533 --> 00:37:50,940 And I used almonds and pine nuts in the white sauce. 768 00:37:50,973 --> 00:37:52,610 It's part of my heritage. 769 00:37:52,610 --> 00:37:55,448 - I'm half Mexican and half Serbian. - Interesting. 770 00:37:55,448 --> 00:38:00,324 So I hope I did nail it, and especially for you, Aarón, and Christine Hà. 771 00:38:00,358 --> 00:38:04,567 I mean, I can't believe that you're going to actually try my chiles en nogada. 772 00:38:04,601 --> 00:38:06,504 - Aarón: Yeah. Yeah, shall we? - Joe: Shall we take a look? 773 00:38:08,709 --> 00:38:11,314 Gordon: Daniela, the colors are stunning. 774 00:38:11,347 --> 00:38:13,652 - You look at the plate, and you just can't wait to dive in. - Thank you. 775 00:38:13,685 --> 00:38:15,556 Are you happy with the chile being cooked properly? 776 00:38:15,589 --> 00:38:17,660 I'm happy with the chiles cook. Yes, sir. 777 00:38:17,660 --> 00:38:19,730 I'm so happy you didn't fry it because a lot of times 778 00:38:19,764 --> 00:38:21,400 people take a shortcut and they'll fry it, 779 00:38:21,433 --> 00:38:22,670 and I like the fact that you roasted it. 780 00:38:22,670 --> 00:38:24,273 It's gonna add another dimension of flavor. 781 00:38:24,273 --> 00:38:25,341 - Thank you, Chef. - Gordon: Shall we? 782 00:38:25,374 --> 00:38:26,578 Aarón: Yeah. 783 00:38:36,831 --> 00:38:39,670 It is packed with flavor, honestly. 784 00:38:39,704 --> 00:38:42,577 - Thank you, Chef. - It's festive. It's a celebration. 785 00:38:42,610 --> 00:38:44,714 It's so fruity and nutty. 786 00:38:44,747 --> 00:38:48,588 And it just needs a touch more seasoning... 787 00:38:48,588 --> 00:38:50,593 - Okay. - ...but it is so delicious. 788 00:38:50,593 --> 00:38:53,798 - It's a big yes from me. - Thank you, Chef. 789 00:38:53,832 --> 00:38:56,170 I'm not familiar at all with this dish, actually. 790 00:38:56,203 --> 00:38:58,676 This is the first time I've had this, so I didn't know what to expect. 791 00:38:58,676 --> 00:39:00,613 I like the different textures in here. 792 00:39:00,646 --> 00:39:03,251 You've got the nuts, there's some crunchiness to it, 793 00:39:03,284 --> 00:39:06,323 and I think this dish celebrates a lot of different ingredients. 794 00:39:06,323 --> 00:39:11,534 - For me it's a yes. - Thank you. 795 00:39:11,568 --> 00:39:13,839 It makes me very proud to be Mexican when I eat this dish. 796 00:39:13,872 --> 00:39:17,078 It really is that magical. It's that special. 797 00:39:17,112 --> 00:39:19,751 For me, it's a sí. 798 00:39:19,784 --> 00:39:21,320 ( gasps ) 799 00:39:21,320 --> 00:39:22,990 It's an absolute yes. Of course, it is. 800 00:39:23,024 --> 00:39:25,094 ( muttering ) 801 00:39:25,094 --> 00:39:27,700 - Thank you. Thank you. - Amazing. 802 00:39:27,734 --> 00:39:28,869 - Amazing, amazing. Congrats. - Thank you. 803 00:39:28,869 --> 00:39:30,038 Gordon: Joe, how was that for you? 804 00:39:30,038 --> 00:39:31,608 Daniela, this is a dish 805 00:39:31,642 --> 00:39:33,678 that's really authentic, flavorful, soulful, 806 00:39:33,712 --> 00:39:36,617 and I really like it a lot. So, for me it's a yes. 807 00:39:36,651 --> 00:39:38,287 - Aarón: Make it happen. - Thank you. 808 00:39:38,287 --> 00:39:40,492 - Thank you. Congratulations. - I don't think I've ever 809 00:39:40,526 --> 00:39:43,666 - been this nervous in my life. - No. 810 00:39:43,699 --> 00:39:47,472 - ( cheering ) - Yeah! 811 00:39:47,472 --> 00:39:51,480 Four yeses! Four yeses! Oh, my God! 812 00:39:53,519 --> 00:39:54,554 Of course, they did. 813 00:39:54,587 --> 00:39:57,492 ( cheering continues ) 814 00:39:58,828 --> 00:40:00,932 Daniela: I'm proud I was able to do this. 815 00:40:00,966 --> 00:40:04,607 I'm blessed that I was supported by these two amazing men. 816 00:40:04,641 --> 00:40:07,847 I can't even put the words together 817 00:40:07,880 --> 00:40:10,351 to tell you how this feels tonight. 818 00:40:10,351 --> 00:40:13,457 Wow. We gave out 20 aprons. 819 00:40:13,491 --> 00:40:17,466 The big question is which generation is gonna become America's next MasterChef? 820 00:40:17,499 --> 00:40:20,973 Honestly, I think it's gonna be one of the most competitive seasons of all time. 821 00:40:21,007 --> 00:40:23,545 - Exciting! - Right. 822 00:40:23,578 --> 00:40:26,316 You're the last person, so we gotta... 823 00:40:26,350 --> 00:40:31,093 - Andale! - ...so that you can kind of address the whole audience. 824 00:40:31,126 --> 00:40:32,095 What? 825 00:40:32,128 --> 00:40:33,898 ( music playing ) 826 00:40:33,932 --> 00:40:37,673 - ( laughs ) - ( crowd cheering ) 827 00:40:47,593 --> 00:40:49,930 - ( music continues ) - ( cheering continues ) 828 00:40:52,269 --> 00:40:56,778 - I love you so much. - Daniela: I love you, too. 829 00:41:00,117 --> 00:41:03,625 Yeah! Oh, yeah! 830 00:41:04,694 --> 00:41:07,499 Go win "MasterChef!" 831 00:41:07,533 --> 00:41:09,002 Oh, my gosh. 832 00:41:09,002 --> 00:41:13,377 I just got an apron and I got engaged! 833 00:41:13,411 --> 00:41:15,181 All in one day. 834 00:41:17,987 --> 00:41:20,892 - Gordon: Next time on "MasterChef"... - Welcome to the top 20. 835 00:41:20,926 --> 00:41:24,166 ...the generations go head-to-head for the first time... 836 00:41:24,199 --> 00:41:26,704 - We can do this, Baby Boomers. - Go, Millennials! 837 00:41:26,737 --> 00:41:29,476 - Come on, Gen Z. We-- aah! - Gen X magic going on. 838 00:41:29,511 --> 00:41:30,913 I like that. That's progressive. 839 00:41:30,946 --> 00:41:33,417 ...in their first mystery box challenge... 840 00:41:33,451 --> 00:41:35,221 - Ooh, I'm scared. - Lift! 841 00:41:35,288 --> 00:41:38,294 - The secret ingredient is you! - Oh, that's awesome! 842 00:41:38,327 --> 00:41:41,635 Use your own memories and make us a super memorable dish. 843 00:41:41,668 --> 00:41:45,609 Someone's gonna win immunity and save themselves and the entire generation. 844 00:41:45,642 --> 00:41:47,947 I don't even know why you invited other generations. 845 00:41:48,014 --> 00:41:49,783 Millennials are gonna win, hands down. 846 00:41:49,817 --> 00:41:51,588 Someone is going home tonight. Make sure it's not you. 847 00:41:51,588 --> 00:41:53,490 Gordon: It's failing on multiple levels. 848 00:41:53,490 --> 00:41:55,027 It literally tastes like spicy baby food. 849 00:41:55,027 --> 00:41:57,666 Gordon: But it's charming and elevated. 850 00:41:57,700 --> 00:41:59,469 The sauce is really where the magic lies. 851 00:41:59,504 --> 00:42:02,843 It's retro and modern at the same time, and that's exciting.