All language subtitles for MasterChef (US) S01E01 Auditions #1_Subtitles01_Unnamed.ENG

(all)
MASTERCHEF! MASTERCHEF!

MASTERCHEF!

(Gordon Ramsay)
FROM COAST TO COAST,

CITY TO CITY,

AND TOWN TO TOWN...

THOUSANDS UPON THOUSANDS
OF TALENTED AMATEUR COOKS

LINED UP...

I'M AN INSURANCE SALESMAN.

I'M AN AT‐HOME MOM.

(Gordon)
TO TAKE PART

IN THE MOST INTENSE
CULINARY COMPETITION ON EARTH,

AS THE SMASH HIT
FROM ACROSS THE WORLD

COMES TO AMERICA.

(woman)
IF I GOT ON THE SHOW,

IT WOULD BE A FULFILLMENT
OF A LIFELONG DREAM FOR ME!

I'M SO EXCITED!

(Gordon)
THEY'LL COMPETE TO WIN
A QUARTER‐MILLION DOLLARS...

[all cheering]

SEAR THEIR NAME
IN CULINARY HISTORY

WITH THEIR VERY OWN COOKBOOK...

I'M READY TO BRING IT.

LET'S DO IT!

(Gordon)
AND BECOME
THE FIRST AMERICAN EVER

TO GO FROM AMATEUR COOK
TO MASTERCHEF.

AT EVERY STEP
OF THE COMPETITION,

THEY'LL BE JUDGED BY THREE
OF THE TOUGHEST FIGURES

FROM THE CULINARY WORLD.

I'M GRAHAM ELLIOT
FROM CHICAGO.

AT 27, I BECAME AMERICA'S
YOUNGEST FOUR‐STAR CHEF.

BELIEVE ME, I KNOW
A THING OR TWO ABOUT COOKING

AND EATING.

MY NAME IS JOE BASTIANICH.

I OWN 20 OF AMERICA'S
BEST RESTAURANTS

AND THREE AWARD‐WINNING
ITALIAN WINERIES.

I DON'T CARE IF YOUR ROOMMATE
TELLS YOU YOU'RE A GOOD COOK,

YOUR KIDS‐‐WE'RE GONNA TELL YOU
HOW IT REALLY IS.

AND, OF COURSE, THERE'S ME,

GORDON RAMSAY.

I'VE BEEN IN THE RESTAURANT
BUSINESS FOR 20 YEARS

AND HAVE
28 RESTAURANTS WORLDWIDE.

NOW I'M LOOKING
FOR THE ONE PERSON GOOD ENOUGH

TO BECOME
AMERICA'S FIRST MASTERCHEF.

THIS IS SUCH AN HONOR

THAT YOU'RE EATING
MY FOOD RIGHT NOW.

I CAN'T EVEN TELL YOU.

(Gordon)
LET'S GO.

THEY'LL COMPETE
UNDER EXTRAORDINARY PRESSURE...

20 MINUTES LEFT, FOLKS!

COOK LIKE YOUR LIFE
DEPENDS ON IT!

ARE YOU JOKING AROUND? 'CAUSE
IF YOU'RE TAKING THIS SERIOUS,

YOU WOULD HAVE
SEASONED THE FOOD.

NO, I'M TAKING IT
VERY SERIOUS.

(Gordon)
ALL WHILE FACING CHALLENGES

DESIGNED TO STRETCH
THEIR CREATIVITY...

YOUR FUTURE
WILL BE DETERMINED

ON HOW WELL YOU COOK
JUST ONE STUNNING EGG.

TEST THEIR PALATES.

IDENTIFY INGREDIENTS

INSIDE THAT POT.

CUMIN.
YOUR GUESS IS CUMIN.

(Gordon)
AND PROVE THEY CAN COOK
THE MEAL OF A LIFETIME.

(man)
I KNOW HOW IMPORTANT
THIS DAY IS,

SO I DON'T WANT TO GIVE THEM
ONE DISH

TO COMPLAIN ABOUT.

IT'S A WEDDING, GUYS.
YOU CAN'T JUST SAY,

"I DON'T KNOW WHERE
THE SALMON IS." COME ON!

(Gordon)
THEY'LL LEARN HOW TOUGH IT IS
TO FEED AN ARMY.

YOU STILL GOT FOOD
IN THE OVENS!

(man)
OH, MY GOD.

OH, BY THE WAY.
IT'S COOKED PERFECTLY.

AND AS THE COMPETITION
HEATS UP...

AH, [bleep].

MOST OF THEM
WILL GO DOWN IN FLAMES.

BORING, BORING, BORING.

TAKE OFF YOUR APRON.
YOU'RE OUT OF THE COMPETITION.

COOK LIKE YOU'RE COOKING
FOR THE EMPEROR.

(Gordon)
AND AFTER WEEKS OF SWEATING,

SLICING, DICING...

COME ON!

GLORIOUS VICTORIES...

(Graham)
THAT DISH GIVES ME HOPE.

IT'S INSPIRING.

(Gordon)
AND EPIC FAILURES...

IT'S A BAD DISH.
YOU KNOW IT, I KNOW IT.

ONLY ONE OF THEM WILL BECOME
AMERICA'S FIRST...

MASTERCHEF.

TONIGHT, FROM THE TENS
OF THOUSANDS OF HOPEFULS,

ONLY A SELECT FEW WERE INVITED
TO LOS ANGELES TO COMPETE.

OH, MY GOD!
AAH!

WE'RE GOING
TO HOLLYWOOD, BABY!

I'M GONNA BE COOKIN'
FOR GORDON RAMSAY

IN LOS ANGELES.

THEY COME FROM
EVERY POSSIBLE BACKGROUND.

I'M A SOFTWARE ENGINEER.

I'M A MOTHER
OF THREE CHILDREN.

I'M AN ATTORNEY.
I'M A CONSTRUCTION WORKER.

I'M A PHYSICIAN.

(Gordon)
THEY WILL PRESENT
A SINGLE DISH...

VIETNAMESE CHICKEN AND RICE.

CATFISH ARCADIA.

IT'S OUR LOADED BAKED POTATO.

IT'S CALLED FUNERAL POTATOES.

FOR ONE CHANCE TO PROVE
THEY HAVE THE SKILL...

THAT'S OUT OF CONTROL.

THAT'S THE BEST THING
I'VE HAD TODAY.

AND THE PASSION TO MAKE
THE FINAL CUT,

BECAUSE OF THE 100 PEOPLE
IN THIS ROOM,

ONLY 30 WILL EARN
ONE OF THESE‐‐

A MASTERCHEF APRON.

AS THOUSANDS
OF AMATEUR COOKS COMPETE...

[crying]

(Gordon)
TO BECOME AMERICA'S FIRST...

[dramatic music]

MASTERCHEF.

(female announcer)
OF THE MASTERCHEF COMPETITION.

WE'VE TRAVELED
ACROSS THE COUNTRY

IN SEARCH OF AMERICA'S
GREATEST AMATEUR COOK.

IN THIS ROOM ARE THE PEOPLE
THAT MADE A BIG IMPRESSION

WITH THEIR FLAIR, PASSION,
AND POTENTIAL.

BUT JUST 30 OF THEM
WILL WIN AN APRON

AND STAY
IN THE COMPETITION.

I'M GONNA BE
AMERICA'S FIRST MASTERCHEF

BECAUSE I BELIEVE IN MYSELF.

PEOPLE SAY THERE'S PEOPLE
WHO COOK TO LIVE,

AND THERE'S OTHERS
WHO LIVE TO COOK.

AND, UH, I LIVE TO COOK.

YES.

(Jake)
PEOPLE IN THE COMPETITIONR

TO BRING IT,
BECAUSE I AM [bleep] FOR REAL,

AND IT IS ON LIKE DONKEY KONG,
YOU KNOW?

I AM DEFINITELY HERE
TO COMPETE.

[cheers and applause]

WELCOME TO MASTERCHEF.
I'M GORDON RAMSAY.

I'M JOE BASTIANICH.

AND I'M GRAHAM ELLIOT.

THIS IS A UNIQUE OPPORTUNITY.

FOR ONE OF YOU,
YOU'RE GONNA BE CROWNED

THE FIRST‐EVER
AMERICAN MASTERCHEF.

[cheers and applause]

COOK THE DISH OF YOUR LIFE.

SHOW US
WHY YOU'RE HERE.

WE'VE BEEN DOING THIS
A LIFETIME.

I'VE OPENED UP SOME OF
THE GREATEST ITALIAN RESTAURANTS

IN THIS COUNTRY.

YOU HAVE A UNIQUE OPPORTUNITY
TO MAKE THE TRANSITION

FROM HOME COOK
TO MASTERCHEF.

IF YOU ABSOLUTELY COMMIT

AND LET THAT PASSION SHOW,

YOU GUYS'LL MAKE IT.

THE MAIN GOAL TODAY

IS TO WIN ONE OF THESE‐‐

THE MASTERCHEF APRON.

GETTING THIS MEANS THAT
YOU'RE GONNA BE MOVING FORWARD.

AND THE WAY THAT YOU DO THAT
IS TO MAKE A DISH

THAT IS DELICIOUS
AND AMAZING

IN ONE HOUR.

BECOMING AMERICA'S
FIRST‐EVER MASTERCHEF

COMES WITH A UNIQUE PRIZE.

FIRST OF ALL,

A QUARTER‐MILLION DOLLARS.

[cheers and applause]

HE BUSTS OUT AND HE SAYS,

YOU KNOW, "IT'S A QUARTER
OF A MILLION DOLLARS."

WE'RE LIKE...

"HOLY MOLY,
THAT'S A LOT OF MONEY."

SECONDLY, PUBLISH
YOUR VERY OWN COOKBOOK.

[cheers and applause]

YOU'VE COME A LONG WAY
TO GET HERE.

BUT THIS IS WHERE
THE RUBBER MEETS THE ROAD.

I DON'T CARE

IF YOUR ROOMMATE TELLS YOU
YOU'RE A GOOD COOK,

YOUR KIDS, YOUR MOMS.

WE'RE GONNA TELL YOU
HOW IT REALLY IS.

THINK OF THE BEST DISH
YOU'VE EVER TASTED

IN YOUR ENTIRE LIVES.

I'LL GUARANTEE YOU,
I'VE TASTED BETTER.

MAKE THIS COUNT.

AS AMATEUR CHEFS,

THERE CAN ONLY BE
ONE MASTERCHEF.

GOOD LUCK.

[cheers and applause]

IF I WAS MASTERCHEF,
ALL I CAN SAY IS, "WOW."

BEING ABLE TO GET UP
EVERY SINGLE DAY

AND KNOW WHEN YOU GO TO WORK
THAT YOU'RE GONNA LOVE

DOING WHATEVER IT IS
YOU'RE DOING THAT DAY‐‐

THAT'S‐‐THAT'S WHAT
LIFE'S ALL ABOUT.

[applause]

(announcer)
OUR AMATEUR COOKS
HAVE JUST ONE HOUR

IN THE PREP KITCHEN TO COOK
THE DISH OF A LIFETIME.

WHEW!
IT'S HOT UP HERE.

(announcer)
THEY'LL BE JUDGED
ON TASTE AND PRESENTATION.

OUR FIRST CONTESTANT, CHRIS,
IS IN HIGH SPIRITS,

THANKS TO HIS
SIGNATURE INGREDIENT, BEER.

I AM COOKING SOME
BEER CHEESE SOUP FOR YOU.

YES, I SAID
BEER CHEESE SOUP.

IT'S GONNA BE SO GOOD.

OOH.

CHEESE AND BEER
PAIR SO WELL TOGETHER

THAT IT'S JUST‐‐
IT'S A GIMME.

(announcer)
WILL IT BE THE SECRET
TO SUCCESS,

OR WILL HE BE THE FIRST
TO HAVE HIS DREAMS SMASHED?

GOOD AFTERNOON, CHEF.
HOW ARE YOU?

HI.
(Gordon)
FIRST NAME IS...

CHRIS.

CHRIS.
FROM WHERE?

I'M ORIGINALLY
FROM HOUSTON, TEXAS.

WHAT ARE YOU
COOKING FOR US?

I BROUGHT BEER CHEESE SOUP.

BEER CHEESE SOUP.

I PUT A LOT OF BEER
IN MY FOOD.

I LOVE TO COOK
WITH BEER.

I SAUTEE SHALLOTS,
GREEN ONIONS,

GARLIC, AND CELERY,

FLOUR AND BUTTER‐‐
THEN BEER.

THEN BEER,
ADD SOME CREAM,

AND THEN ADD
THE GRATED CHEESE,

LET IT JUST MELT RIGHT IN,
AND BOOM.

WHAT'S YOUR FASCINATION
WITH BEER?

EVERYTHING SOUNDS LIKE
IT'S DOUSED IN BEER.

I LOVE‐‐WELL,
I LOVE CRAFT BEER.

I REALLY DO.

THERE ARE SOME
REALLY AMAZING CHEFS

THAT ARE COOKING WITH BEER.

I MEAN, COOKING WITH WINE,

EVERYBODY KNOWS
PEOPLE DO THAT.

IT'S COMMON.
EVERYBODY DOES IT.

COOKING WITH BEER,
IT'S LIKE,

"I DON'T KNOW.
IT SOUNDS KIND OF FUNNY.

I DON'T KNOW ABOUT THAT."
IT MIGHT WORK.

LET'S TASTE IT.
WE'LL SEE WHAT IT IS.

BUT I MEAN,
I AM NOT OPPOSED

TO USING A GOOD BEER
TO MAKE A GOOD SOUP.

IT'S GOT A REALLY NICE
CONSISTENCY, ACTUALLY.

THIS IS WHAT IT'S SUPPOSED
TO LOOK LIKE?
YES, SIR.

IT'S KIND OF BROWN.
IT'S VERY BROWN.

THANK YOU.

AY YI YI YI YI.

(Graham)
YOU KNOW, I THINK THERE'S

DEFINITELY THINGS
THAT YOU CAN IMPROVE ON THAT.

BUT I WOULD HAVE NO PROBLEM

SITTING DOWN
AND EATING A BOWL OF THAT.

IT'S A BAD DISH.
YOU KNOW IT, I KNOW IT.

ALL RIGHT, CHEF,
WHAT DO YOU THINK?

WHAT DO I THINK?

THAT HAS TO BE
THE MOST DISGUSTING SOUP

I'VE EVER TASTED
IN MY ENTIRE LIFE.

DEFINITELY NO.

SORRY. I‐‐
A GUILTY PLEASURE.

SAY IT.
YES.

NO.

THANK YOU.

L‐LEAVE THAT BEER HERE.

(Gordon)
ARE YOU CRAZY?

YOU'LL BE DEAD
IF YOU ATE A BOWL OF THAT.

YOU WOULD BE DEAD.

YOU CAN'T EAT
A BOWL OF THAT [bleep].
CRAZY.

(announcer)
WITH TWO "NO" VOTES,

CHRIS IS OFFICIALLY
OUT OF THE COMPETITION.

BUT THERE ARE MANY MORE
HOPING TO GET HOLD

OF A MASTERCHEF APRON.

LOVE OF FOOD
CAME FROM WHERE?
UH, BOYFRIENDS.

I'VE ALWAYS DATED CHEFS.

I HAVE A THING FOR CHEFS.

SHE'S A CHEF GROUPIE.

THERE'S NOTHING WRONG
WITH THAT, GORDON.

I HAVE A YUCCA AND SWEET POTATO
ENCRUSTED SNAPPER.

MY ADVICE TO YOU‐‐

CONTINUE DATING CHEFS,

'CAUSE YOU'RE
NEVER GONNA BE ONE.

NO.

I AM MAKING
BLACKENED CATFISH

OVER A BED OF YELLOW RICE.
IT'S GOOD.

IS THAT DISH

WORTHY OF THAT APRON THERE?

FOR ME, NO, IT'S NOT.

[melodramatic whimper]
[all groan]

(announcer)
SO FAR, NOBODY HAS DONE ENOUGH
TO WIN AN APRON.

OUR NEXT CONTESTANT,
SUZETTE,

A FORMER PROFESSIONAL
SOCCER PLAYER,

IS HOPING TO SCORE
THE FIRST APRON

ANY WAY SHE CAN.

WE'RE DOING
TILAPIA FISH TACOS

WITH A MANGO SALSA.

I REALLY LIKE
TO EAT HEALTHY.

I PLAYED SOCCER
PROFESSIONALLY FOR BRAZIL.

[laughing]
EXCUSE ME.

YOU PLAYED SOCCER
FOR BRAZIL?

I HEARD YOU PLAYED SOCCER TOO
AT ONE POINT.

I FIGURED WE COULD CHAT ABOUT IT
OR PLAY AFTERWARDS.

[laughter]

GORDON, I'M READY!

I WAS A FORWARD.

IF YOU WERE A BACK,
I'LL TAKE YOU ON.

OHH.

[giggles]

CAN YOU TELL ME
HOW TO IMPROVE ON IT, PLEASE?

[Gordon coughing]

THE SHOW'S
NOT THAT LONG.

[coughing]

I REALLY WANT TO LEARN.

I'M REALLY HERE TO WORK HARD,
AND I'M MOTIVATED.

I DON'T THINK THERE'S A LOT
OF DISCUSSION HERE, GUYS.
AHH.

ONE STRONG PIECE
OF ADVICE‐‐

YOUR ENTHUSIASM
FOR FLIRTING,

PUT IT
INTO YOUR COOKING.

IT'LL BE
A THOUSAND TIMES BETTER.

JOE, YES OR NO?

NO.

GRAHAM,
YES OR NO?
NO.

SORRY.

DEFINITELY NOT.

OKAY.
THANK YOU
FOR COMING.

SO‐‐
BYE, NOW.

(Gordon)
OH, MY GOD.

I THOUGHT
I WAS GONNA BE SICK.

THIS IS RIDICULOUS.

I MEAN, EVERYTHING'S
JUST MEDIOCRE,

BLAND, AND NO ONE'S
SEASONING ANYTHING.

BORING, BORING, BORING.

WE NEED TO RAISE
THE ACTION.

BIG‐TIME.
CRAZY.

(announcer)
COMING UP...

SO FAR, THIS HAS BEEN
A DISAPPOINTMENT.

AND LATER...

SOME PEOPLE CALL ME COCKY.
I PREFER OVERCONFIDENT.

OVERCONFIDENT‐‐ARE YOU SETTING
YOURSELF UP FOR A FALL,

OR ARE YOU JUST
A BLOODY GOOD CHEF?

[laughs]

YOU GONNA BRING IT?

I'M GONNA BRING IT.

(announcer)
FROM THE THOUSANDS
WHO AUDITIONED,

ONLY THE TOP HOME COOKS
WERE INVITED HERE

TO BATTLE FOR THE TITLE
OF MASTERCHEF.

I'M DONE.
WE NEED
TO RAISE THE ACTION.

BIG‐TIME.

(announcer)
BUT SO FAR,

NOT A SINGLE PERSON HAS BEEN
GIVEN A MASTERCHEF APRON

AND A PLACE IN THE NEXT STAGE
OF THE COMPETITION.

[cheers and applause]

RIGHT.
SIT DOWN, PLEASE.

UNFORTUNATELY,
THIS IS NOT GOOD NEWS.

SO FAR,

THIS HAS BEEN
A DISAPPOINTMENT,

AND I'M GETTING
SOMEWHAT UPSET.

YOU WALK
THROUGH THOSE DOORS,

THEN BLOW US AWAY.

I WANT TO SEE
YOU PERFECT THAT DISH.

GOT IT?

(all)
YES, CHEF.

(announcer)
CAN MIKE,
A SERVER FROM CALIFORNIA,

BE THE FIRST TO WIN AN APRON
AND MAKE HIS BROTHERS PROUD?

(Mike)
WHAT I'M GONNA DO IS COOK
A PAN‐SEARED DUCK BREAST

WITH A LITTLE
ORANGE MISO SAUCE.

(man)
I'M EXCITED TO BE HERE
FOR MICHAEL.

HE'S PUT EVERYTHING
ON THE LINE FOR THIS.

AND, TO ME, I ADMIRE IT.

LET'S DO IT!

FIRST NAME.
UH, MICHAEL.

HOW OLD ARE YOU, MICHAEL?

I'M 34 YEARS OLD.

WHAT ARE YOU
GONNA COOK FOR US?

I'M COOKING A, UH,
PAN‐SEARED DUCK BREAST.

UH, IT'S CALLED DUCK SSAM.

(Graham)
GRAND MARNIER?

UH, GRAND MARNIER.
YES, SIR.

(Gordon)
YOU'RE FLAMBEING THE PAN?

(Graham)
I LOVE IT. BEAUTIFUL.

AND I'M BURNING OFF
THE ALCOHOL.

I'M GONNA ADD A LITTLE BIT
OF FRESH TANGERINE‐‐

OR TANGELO.

HE MOVES WITH SUCH SPEED.

ACTUALLY, I'M SMEARING
A LITTLE BIT OF‐‐

THIS IS A VERY CLASSIC
KOREAN‐STYLE SSAMJANG.

IT'S BASICALLY
A SOYBEAN PASTE.

(Gordon)
FINE.

PUT IT UP.
PUT IT UP, PUT IT UP.

WHEW.

THIS IS SUCH AN HONOR

THAT YOU'RE EATING
MY FOOD RIGHT NOW.

I CAN'T EVEN TELL YOU.

THE TEXTURES
ARE MIND‐BLOWING.

THEY'RE
ABSOLUTELY PHENOMENAL.

THE BALANCE IS UNIQUE.

YOU MOVE LIKE A CHEF.

AND, CLEARLY,
YOU COOK LIKE A CHEF.

WOW.
WELL DONE.

THANK YOU SO MUCH.
OH, MY...

[exhales deeply]

THAT IS LIKE
SEX IN YOUR MOUTH,

IN THE BEST POSSIBLE WAY.

THE ACIDITY,
THE BRIGHTNESS,

THE‐‐THE SPICE,
THE MISO ACTUALLY REALLY WORKS.

THE FOOD IS PHENOMENAL.

I'M GONNA DO THIS THE WAY
IT SHOULD BE DONE, ALL RIGHT?

BEAUTIFUL BALANCE.

(Gordon)
UNBELIEVABLE.

ALL RIGHT, JOE,
YES OR NO?

THIS GUY'S THE MAN‐‐
100% YES.

GRAHAM...
FOR SURE.

BEST THING
WE'VE HAD TODAY.

ABSOLUTELY BRILLIANT.
WELL DONE.

OHH!
CONGRATULATIONS.

THANK YOU.
THANK YOU SO MUCH.

GET THAT ON THERE.
THANK YOU, GIVE ME A‐‐

[laughing]
THANK YOU. OHH!

(Gordon)
COME ON, NOW.
COME WITH ME.

[cheers and applause]

THIS...

IS EXACTLY
WHAT WE'RE LOOKING FOR.

I HOPE YOU
WATCHED HIM COOK,

'CAUSE THAT HAS BEEN
THE BEST DISH SO FAR.

WELL DONE.
CONGRATULATIONS.

THANK YOU, CHEF.
UNBELIEVABLE.

[all cheering]

THIS IS
THE MOST AMAZING THING

THAT'S HAPPENED TO ME.

ALL RIGHT, ALL RIGHT,
ALL RIGHT, ALL RIGHT.

EVERY SINCE I LEFT HOME AND
EVER SINCE I WAS A LITTLE KID,

IT'S JUST THE CULMINATION
OF ALL THESE LIFE EXPERIENCES.

IT'S, LIKE, FALLING DOWN
TO THIS ONE MOMENT,

AND IT'S‐‐
IT'S A BLESSING, MAN.

IT'S JUST‐‐IT'S AMAZING.

DUDE!
SOMEONE SLAP ME
RIGHT NOW.

[laughing]

(announcer)
MIKE'S SUCCESS BREATHES
NEW LIFE INTO THE KITCHEN.

HI.

I'M COOKING
A SOUTHWEST SEAFOOD SALAD

WITH A CHIPOTLE‐LIME
DRESSING.

(Graham)
I THINK THERE'S SOMETHING
IN YOU THAT NEEDS TO COME OUT.

I THINK THAT, UH...

THAT THIS APRON'S
GONNA HELP YOU DO IT.

YES OR NO?
YES.

AAH!

EXCELLENT.
CONGRATULATIONS.

[screaming]

TELL ME WHY
I SHOULD VOTE YES.

I'M GONNA WORK
REALLY HARD FOR THIS.

JOE, YOU CAN'T DRINK
A 62‐YEAR‐OLD LADY'S WINE,

YEAH, AND NOT
GIVE HER AN APRON.

I'M GONNA SAY YES.
WHOO!

I'M COOKING NEW ORLEANS‐STYLE
BARBECUE SHRIMP.

(Gordon)
IF YOU WANT THIS,
YOU HAVE TO COMMIT.

I REALLY WANT THIS!

LOUDER!

I REALLY WANT THIS!

[cheers and applause]

(announcer)
AFTER A RUN OF SUCCESS,

THE PRESSURE WAS NOW
ON TRACY,

A DOCTOR FROM ATLANTA,

WHO HOPES
HER MOTHER'S RECIPES

CAN HELP HER START
A NEW CHAPTER

IN HER OWN LIFE.

MY NAME IS TRACY NAILOR.

I HAVE A FOUR‐YEAR‐OLD SON.

HEY, BUD!

WHAT'D YOU GET, HUH?

MY MOM IS THE BIGGEST
INSPIRATION

FOR MY COOKING.

SHE'S THE PERSON WHO TAUGHT ME
WHEN I WAS VERY YOUNG

TO HAVE AN APPRECIATION
FOR FOOD.

ABOUT A YEAR BEFORE SHE DIED,

I ASKED MY MOTHER TO WRITE DOWN
THE FAMILY RECIPES.

THAT COOKBOOK, FOR ME,

IS PROBABLY ONE
OF MY MOST CHERISHED ITEMS.

MY MOTHER AND I ARE
VERY MUCH ALIKE‐‐

DON'T HAVE ANY FORMAL TRAINING,
JUST KNOW HOW TO COOK.

THAT'S MY POPPY
RIGHT THERE.

[laughs] CAME ALL THE WAY
FROM BUFFALO, NEW YORK,

TO SEE ME DO THIS.

WANT A TASTE?

I COULDN'T BE MORE PROUD.

I COULD NOT BE MORE PROUD.

HELLO.
GOOD AFTERNOON.

GOOD TO SEE YOU.

YOU AS WELL.

(Gordon)
AND FIRST NAME IS...

TRACY.
RIGHT, AND WHAT DO YOU DO?

UH, I AM A PHYSICIAN.

WHERE DID THE LOVE
OF FOOD COME FROM?

WELL, MY MOM, UM,
IS THE PERSON WHO, UM,

TAUGHT ME EVERYTHING,
REALLY,

THAT I KNOW ABOUT FOOD.

ACTUALLY,

IN ABOUT FOUR DAYS,
IT'S GONNA BE

THE, UM, ANNIVERSARY OF HER‐‐
UM, OF HER DEATH.

I'M SORRY.
EXCUSE ME.

(Gordon)
SORRY TO HEAR.
PLEASE, TAKE YOUR TIME.

[crying]
UM, SHE DIED
ABOUT THREE YEARS AGO,

VERY SUDDENLY.

I'M SORRY.
AND WE WERE
VERY CLOSE.

AND, ACTUALLY,
I BROUGHT WITH ME TODAY,

UM, JUST FOR INSPIRATION,
HER, UM, COOKBOOK.

LITTLE DID I KNOW

THAT, UM, THAT WOULD BE,
YOU KNOW, SORT OF

THE LAST REMNANTS
OF OUR FAMILY RECIPES.

AFTER SHE DIED,

WHAT HAPPENED WAS
I JUST STARTED COOKING,

'CAUSE I JUST WANTED
TO TASTE HER FOOD.

AND I JUST STARTED
JUST TO COOK

AND COOK
AND TRY TO CREATE

THOSE TASTES
AND THOSE FLAVORS, YOU KNOW?

(Gordon)
WHAT DO YOU THINK YOUR MUM
WOULD SAY TO YOU NOW,

PRESENTING THIS DISH
IN FRONT OF THE THREE OF US?

SHE WOULD BE BEAMING.

SHE WOULD BE BUSTING
AT THE SEAMS.

SHE LOVED TO TALK
ABOUT HER DAUGHTER THE DOCTOR.

AND I THINK SHE WOULD BE
EQUALLY PROUD

TO TALK ABOUT HER DAUGHTER
THE MASTERCHEF.

OKAY, Y'ALL EAT UP.

ALL RIGHT.
THANK YOU.

[sighs]

I GUESS THE‐‐
THE QUESTION FOR ME...

CAN YOU TAKE IT
TO THE NEXT LEVEL?

CAN YOU COOK
OUTSIDE OF THE COOKBOOK?

I‐I'M A LEARNER BY NATURE,

SO I'M JUST HERE
TO SAY, "TEACH ME."

APRONS ARE EARNED, YEAH,

WITH MORE THAN JUST
THE HOME‐COOKED DISH.

SO WE HAVE TO FEEL
THAT PASSION

AND THAT HUNGER
AND THAT DETERMINATION

AND THAT‐‐
THAT WILL TO SUCCEED.

JOE...

YES OR NO?

(announcer)
THE SEARCH FOR AMERICA'S
FIRST MASTERCHEF CONTINUES,

AS TRACY,
A DOCTOR FROM ATLANTA,

WAITS TO SEE IF HER
MOTHER'S CULINARY INFLUENCE

HELPS HER MAKE THE CUT.

APRONS ARE EARNED, YEAH,

WITH MORE THAN JUST
THE HOME‐COOKED DISH.

JOE...

YES OR NO?

I THINK THAT THE, UH‐‐
THE FOOD IS DELICIOUS.

I THINK THAT A PATH
IN THE CULINARY WORLD

FOR SOMEONE LIKE YOU
WOULD BENEFIT A LOT OF PEOPLE.

SO I WOULD GIVE YOU
A BIG...

YES.

[whispering]
THANK YOU.

GRAHAM, YES OR NO?

I HAVE TO GIVE
AN EMPHATIC YES.

[crying]
THANK YOU.

(Gordon)
YOU'RE THE ONE REASON

WHY MASTERCHEF, YEAH,

WAS LAUNCHED‐‐

SEARCHING FOR INDIVIDUALS
LIKE YOU ACROSS AMERICA

THAT ARE SO PASSIONATE,

AMATEUR CHEFS
THAT CAN COOK REALLY GOOD.

WHAT I WANT TO SEE NOW

IS THE JOURNEY...

ABSOLUTELY.

BECAUSE YOU
HAVE EVERY POTENTIAL

TO BE THE FIRST‐EVER
MASTERCHEF.

THANK YOU.

AND RIGHT NOW
YOUR MOTHER'S LOOKING DOWN

WITH THE UTMOST EXCITEMENT.

YOU'VE DONE
HER COOKBOOK JUSTICE.

CONGRATULATIONS.

THANK YOU.
WELL DONE.

THANK YOU.
HERE WE ARE.

BRILLIANT.
UP. WELL DONE.

[sobbing]
THANK YOU, THANK YOU.

THANK YOU, THANK YOU,
THANK YOU.

WHOO!
WHOO‐HOO!

[cheers and applause]

THEY LOVED IT, YOU KNOW?
THEY LOVED IT.

I'M JUST OVERWHELMED.

[cheers and applause]

HAVING THIS
MASTERCHEF APRON,

IT KEEPS
MY MOM'S SPIRIT ALIVE.

[sobbing]

MY MOTHER WOULD BE PROUD.

THEY BETTER WATCH OUT
FOR ME.

I'M READY TO BRING IT.
[laughs]

(announcer)
MASTERCHEF
TRAVELED THE COUNTRY

IN SEARCH OF AMERICANS WHO ARE
PASSIONATE ABOUT COOKING.

[cheers and applause]

UNFORTUNATELY,
SOME SIGNATURE DISHES

DID NOT MAKE THE GRADE.

THIS IS
A CUBAN PICADILLO

WITH A SOFRITO SLAW.

IT'S VERY, VERY PEDESTRIAN.
DEFINITELY NO.

I COULD TASTE DESPERATION
IN THAT DISH.

IT IS A WINED
TARRAGON CHICKEN.

(Gordon)
CHICKEN'S WAY OVERCOOKED.

IT'S LIKE RUBBER.
OKAY.

I DON'T THINK
YOU'VE EARNED IT THIS TIME.

WHAT ARE YOU COOKING?

WHEAT‐CRACKER‐ENCRUSTED
AHI TUNA,

CONSIDERED A DERIVATION
OF THE NORM.

I CAN'T THINK
OF A WORSE WAY

OF COOKING A STUNNING PIECE
OF AHI TUNA.

DEFINITELY NO.

WHAT A SHAME.

(announcer)
OUR NEXT CONTESTANT,
DAVID MILLER FROM BOSTON,

HAS NO PROBLEMS
TALKING THE TALK.

TODAY I'M MAKING
MY SIGNATURE DISH,

NEW ENGLAND‐STYLE
BOUILLABAISSE.

BOUILLABAISSE,
TRADITIONALLY FROM PROVENCE

IN FRANCE.

(announcer)
BUT HIS PERSONALITY

IS DEFINITELY
AN ACQUIRED TASTE.

BLAM!

[laughing]
YES!

AS I HIT MYSELF
IN THE FACE WITH A TOWEL.

OOH!

I KNOW YOU WANT SOME.

I'M CONFIDENT AS HELL.
ARE YOU KIDDING?

YOU WANT TO TRY IT?
IT'S RIGHT THERE.

[laughs]
PLEASE DO.

HERE GOES!
[cheers and applause]

HERE GOES.

(announcer)
THE QUESTION IS,

CAN THE JUDGES STOMACH
DAVID AND HIS DISH?

GENTLEMEN.

HOW ARE YOU?

COULD BE A LOT WORSE.
THANK YOU.

COULD BE A LOT WORSE.
THAT SOUNDS POSITIVE.

YEAH, FIRST NAME IS?
COULD BE A LOT WORSE!
DAVE.

DAVE.
FROM WHERE?

I'M FROM BOSTON,
MASSACHUSETTS, SIR.

ARE YOU ACTING, OR ARE YOU
TRYING TO BE NORMAL?

I'M LIKE THIS
ALL THE TIME.

WOW.
WHAT DO YOU DO FOR A LIVING?

I'M A SOFTWARE ENGINEER.

A WHAT?
A SOFTWARE ENGINEER.

(Gordon)
SOFTWARE ENGINEER.

SIR, YES.
WHAT ARE YOU MAKING FOR US?

TODAY, I HAVE A
NEW ENGLAND‐STYLE BOUILLABAISSE.

IT TAKES TWO DAYS TO MAKE
THE PERFECT BOUILLABAISSE.

UH...

YOU'RE DOING THIS
IN ONE HOUR.

ONE HOUR, SIR.

LOVE THE CONFIDENCE.

SOME PEOPLE CALL ME COCKY.
I PREFER OVERCONFIDENT.

OVERCONFIDENT‐‐ARE YOU
SETTING YOURSELF UP FOR A FALL,

OR ARE YOU JUST
A BLOODY GOOD CHEF?

[laughs]

WE'LL FIND OUT,
WON'T WE?

WOW.

SO CAN YOU GIVE US A PREVIEW?
WHAT DO YOU GOT?

WELL, AGAIN, I'M HEATING UP
THE BOUILLABAISSE.

RIGHT NOW I HAVE A CROUTON.

UH, AND I'M WORKING
ON MY ROUILLE.

[laughs]

IS THIS YOU NORMALLY?

THIS IS REALLY,
HONESTLY‐‐
OR‐‐OR‐‐

OR IS THIS
A CHRISTMAS PANTOMIME?

AM I MISSING THE BOAT?

[whirring]

WHERE'S MY OLIVE OIL?
I SHOULD HAVE OLIVE OIL.

[laughter]

IS THERE OLIVE OIL, PLEASE?

[bleep] ME.
HAVE WE JUST BEEN PUNKED?

[laughter]

(Joe)
HERE'S THE GOOD NEWS.

IT SMELLS GOOD.

(Graham)
YEAH.

THERE'S ONE FUNDAMENTAL MISTAKE
WITH THIS DISH.

THAT IS DEFINITELY NOT
A BOUILLABAISSE.

LET'S GET THAT RIGHT.

THANKS.

[sighs]

LET ME ASK YOU
ONE CRITICAL QUESTION.

WHY DID YOU COME
ON MASTERCHEF?

I PUT MY HEART AND SOUL
INTO FOOD.

I'M STUCK BEHIND
A DESK ALL DAY.

AND I'M GOOD AT IT,
BUT I DON'T LOVE IT.

I LOVE THIS.

SO MY PROBLEM IS...

WHEN YOU'RE GOOD AT SOMETHING,
IT CREATES A CONFIDENCE.

WHEN YOU'RE INSECURE
ABOUT SOMETHING,

IT CREATES
AN ARROGANCE.

A GREAT
BOUILLABAISSE TAKES

TWO DAYS TO MAKE, MINIMUM.

AND THAT IS NOT
A BOUILLABAISSE.

ARROGANT CHEFS
ARE LIKE BLONDES IN HOLLYWOOD.

AND I'M BEING SERIOUS NOW.

SO PULL BACK
THE SMOKESCREEN.

WHAT‐‐WHAT
IS THE REAL YOU?

GET THE BRAVADO,

YEAH, IN THE OVEN.

WHAT IS YOU ON A PLATE?

WHAT IS IT?

THIS ISN'T IT.
THANK YOU.

GIVE ME ANOTHER CHANCE.

FINALLY.
GRAHAM.

I MEAN, I DON'T KNOW.

MAYBE I'M CRAZY,
BUT‐‐BUT...

I'LL SAY YES.

ME?

IS IT THE TALENT...

OR IS IT THE‐‐THE JOKER?

I'M A NO.

IT'S THE JOKER.

WHAT DO YOU THINK, JOE?

YES OR NO?

I MEAN, I DON'T KNOW.

MAYBE I'M CRAZY,
BUT‐‐BUT...

I'LL SAY YES.

ME?

I'M A NO.

WHAT DO YOU THINK, JOE?

I'M GONNA BRING IT.
I PROMISE YOU.

REALLY?
I‐‐REALLY.

BECAUSE IF NOT,
I HAVE HIM TO DEAL WITH.

REALLY.
YOU'RE GONNA BRING IT?

I'M GONNA BRING IT.

YOU GOT IT, MAN.

[sobbing]

DO ME A FAVOR.
COME HERE.

[hoarsely]
THANK YOU.

AAH!

[cheers and applause]

GOOD JOB!

EVEN WHEN YOU THINK

YOU'RE NOT PUTTING ANYTHING ON
FOR THESE GUYS,

THEY SEE RIGHT THROUGH
WHAT LITTLE FACADE YOU HAVE.

[sobbing]

I'LL TAKE EVERY OPPORTUNITY
TO LEARN FROM THESE GUYS.

IT'S A‐‐IT'S A DREAM
COME TRUE, REALLY.

(announcer)
BARTENDER LEE, RANCHER JOSH,

AND HOMEMAKER CHRISTINA,
ALL EARNED AN APRON

AND ARE NOW ONE STEP CLOSER TO
A QUARTER OF A MILLION DOLLARS

AND THE TITLE OF AMERICA'S
FIRST‐EVER MASTERCHEF.

OUR NEXT HOPEFUL
IS A VERY BIG BELIEVER

IN HER SOUTHERN STYLE
OF COOKING.

MMM.

SLAP YOUR MAMA.

HELLO, MY NAME IS AVIS.
I'M FROM VACHERIE, LOUISIANA.

SOMETIMES IMITATED,
BUT NEVER DUPLICATED.

WHICH ONE WE WANT
TO DO TODAY?

I'M PRESENTLY VOLUNTEERING
WITH THOSE THAT ARE HOMEBOUND,

ELDERLY, SICK,
AND SHUT‐IN.

MY COOKING STYLE
IS THE CAJUN CUISINE,

THE NEW ORLEANS STYLE.

ONCE WE PUT IT ALL TOGETHER,
OH, MY GOD.

MAKE YOUR TONGUE
SLAP YOUR BRAIN OUT.

GORDON RAMSAY IS
THE IN‐YOUR‐FACE, CRAZY CHEF.

EITHER YOU LOVE HIM,
OR YOU HATE HIM.

YOU CAN'T BUT‐‐DO ANYTHING
BUT HAVE RESPECT FOR HIM.

I LOVE HIM ALREADY.

[laughs]

I'M LOOKING FORWARD
TO TRADING THIS IN

FOR ONE OF WHAT YOU HAVE
OUT THERE FOR ME.

[laughter]
I'M EXCITED ABOUT IT.

I'M SERVING FOR YOU TODAY,

UH, CATFISH ARCADIA.

AND IT IS, UM,

OVER ANGEL HAIR PASTA.

SEASON IT WITH ALL TYPES
OF SEASONING.

CUT IT UP, MAKE YOUR TONGUE
SLAP YOUR BRAIN OUT.

I KID YOU NOT.

I LOVE TO COOK.

AND I LOVE IT MOST
WHEN PEOPLE ENJOY MY COOKING.

I PRAY THAT THIS IS PLEASING
TO YOUR PALATES.

ONE OF THE MAIN INGREDIENTS
OF BEING A MASTERCHEF

IS BEING ABLE
TO BE SELFLESS

AND GIVING AND PASSIONATE
AND HAVING FAITH.

AND I THINK
YOU SCREAM ALL THAT.

THANK YOU.

OF COURSE...

THINGS ALSO
HAVE TO BE DELICIOUS.

I THINK THAT THE PASTA'S
A LITTLE HEAVY.

I THINK THAT THERE'S DEFINITELY
ROOM FOR IMPROVEMENT ON THAT.

OKAY.

BUT I'M
VERY EXCITED WITH‐‐

WITH WHAT
I'VE SEEN HERE, YEAH.

I HOPE IT TASTES
BETTER THAN IT LOOKS.

I'M CONCERNED
ABOUT THE PRESENTATION.

HOW DO WE GET YOU
PUTTING THINGS ON A PLATE

WITH A LITTLE BIT
MORE FINESSE?

PASTA‐‐
WAY OVERCOOKED.

CATFISH‐‐
COOKED PERFECTLY.

[sighs]

(Graham)
BUT THE CRISPINESS
ON THE CATFISH, YOU KNOW,

I THINK IT'S‐‐
THE CATFISH ITSELF IS MOIST.

THE CRUST ON THE OUTSIDE, THE
EXTERIOR'S REALLY DELICIOUS.

THE PASTA'S
THE WEAK LINK.

IT'S A BIG WEAK LINK.

MY VOTE'S YES.

OKAY, JOE.
YES OR NO?

DEFINITELY NO.
SORRY.

(Gordon)
PLEASE, COME OVER.

FIRST OF ALL...

DO ME A FAVOR.
YES?

PUT THAT ON.

AAH! AAH!

OH, THANK YOU!
THANK YOU! THANK YOU!

THANK YOU, THANK YOU,
THANK YOU.

[crying]
OH, THANK YOU, THANK YOU.

CONGRATULATIONS.
WELL DONE.

WHOO!

OH, MY GOD.

I FELT LIKE
YOU JUST CRUSHED ME.

YEAH!

[cheers and applause]

I'M SO PROUD OF YOU.

(announcer)
COMING UP...
MAC AND CHEESE‐‐

DOING SOMETHING SO SIMPLE,
IT HAS TO BE PERFECT.

DOES THE PRESENTATION
ON THIS IMPROVE?

WHAT DO YOU MEAN?
EXACTLY WHAT I SAID.

(Gordon)
HE'S A WALKING
[bleep] DISASTER.

(announcer)
FOR OUR CONTESTANTS,
MASTERCHEF

IS THE CHANCE TO FULFILL
A LIFELONG FOOD DREAM.

RANDY'S DOWN‐HOME DISH

IS FILLED WITH
HEART‐STOPPING INGREDIENTS.

IT'LL TASTE LIKE THE BEST

LOADED BAKED
POTATO YOU'VE EVER HAD.

(announcer)
FARMER RANDY CAN'T HAVE

TOO MUCH OF A GOOD THING.

OH, AND I FORGOT
ONE THING ELSE‐‐

NOTHING GOES BETTER
THAN BUTTER.

MY NAME'S RANDY TWYFORD.

AREN'T YOU A BIT OLD
TO BE WEARING DUNGAREES?

NO.

NO?
THIS IS NORMAL?
THIS IS NORMAL.

RIGHT.
GREAT.

OKAY, UM...

EXPLAIN TO US
WHAT THIS CONTRAPTION IS.

IT'S OUR LOADED BAKED POTATO.
THIS CAME FROM MY MOTHER.

MY MOTHER USED TO MAKE‐‐
IT WAS CALLED FUNERAL POTATOES.

[chuckles]

HOLY HELL.

WHEN SOMEBODY
IN THE NEIGHBORHOOD

AROUND THE FARM AREA
WOULD PASS AWAY,

YOU'D TAKE A DISH
OVER THERE TO 'EM.

IT'S GOT CHEDDAR CHEESE.
IT'S GOT MAYONNAISE.

IT'S GOT SOUR CREAM.

AND YOU PUT IT
ALL TOGETHER‐‐

AND BAKE IT.
AND‐‐AND BAKE IT.

FUNERAL WAKES.
FUNERAL WAKE CATERING.

FUNERAL CATERING.

AND THEN I PRESENT IT TO YOU
ON OUR PIG PLATE.

GENTLEMEN.

OKAY.

IS IT NORMALLY
THAT RUNNY?
NO.

WOW.

DOES THE PRESENTATION
ON THIS IMPROVE OR...?

WHAT DO YOU MEAN?
EXACTLY WHAT I SAID.

IT IS WHAT IT IS.

(Gordon)
[sighs] IT'S DATED.

OKAY.

AS A NATION,
WE'VE MOVED FORWARD

100 YEARS.

IT'S DEFINITELY
CAVEMAN FOOD.

JOE.

A RESOUNDING NO.
I'M SORRY.

GRAHAM.

ABSOLUTELY NOT.

SO SORRY.

[all groan]

[applause]

LOOK.
OH, MY GOD.

(Joe)
UH, HE'S OUT TO HURT PEOPLE
WITH THAT DISH.

(Gordon)
HE'S A WALKING
[bleep] DISASTER,

A CULINARY HEART ATTACK.

I‐I WEEP FOR THE FUTURE.
I'M CRYING ON THE INSIDE.

HE'S FROM A FARM, RIGHT?

SO IT LOOKS LIKE
COW DUNG TOPPED WITH CHEESE.

THERE YOU GO.

(announcer)
WITH ALMOST HALF
OUR APRONS GONE,

THE MOOD IN THE PREP KITCHEN
IS TENSE,

BUT NOT FOR EVERYONE.

LET'S GET SOME DANCIN'
UP IN HERE.

NONE OF Y'ALL ARE DANCIN'.

NONE OF Y'ALL LIKE CLUBS
AND DANCIN' AND ALL THAT?

(announcer)
FOR FARUQ, MASTERCHEF
IS A CHANCE

TO FINALLY PURSUE A DREAM
HE PUT ON THE BACK BURNER

FOR THE SAKE
OF HIS YOUNG FAMILY.

I MEAN, I AIN'T EVEN PLAYING
WITH IT NO MORE.

JUST GO AHEAD AND DO
WHAT YOU DO, BABY.

AND THEN
I GOT THIS BACON HERE.

JUST GONNA MIX IN THIS‐‐
THIS IS CRUMB TOPPING.

HE HAS PUT THINGS ASIDE.

YOU DO WITH FAMILY.

AND HE WANTED TO GO
TO SCHOOL FOR IT,

AND HE JUST COULDN'T‐‐
JUST WHEN YOU HAVE A FAMILY.

AND THIS IS WHAT
HE WANTS TO DO.

THIS IS HIS DREAM.

(boy)
DADDY MADE "MACAR" CHEESE.

"MACARMONI" AND CHEESE.

MY PASSION FOR COOKING
DEFINITELY COMES FROM FAMILY.

IT BRINGS PEOPLE TOGETHER.
IT BRINGS FAMILY TOGETHER.

YOU WANT SOME TOO?
UH‐HUH.

YES.

CHEF, GENTLEMEN,
HOW WE DOING?

PERFECT. HOW ARE YOU?

DOIN' REAL GOOD.

GREAT VOICE.
FIRST NAME IS?

FIRST NAME IS FARUQ.
FARUQ,
GOOD TO SEE YOU.

NOW, WHAT ARE YOU COOKING?

I AM COOKING, UH,
CHIC MACARONI AND CHEESE.

I CALL IT "CHIC," BECAUSE
I JAZZ IT UP A LITTLE BIT.

MADE IT A LITTLE MORE CLASSY,
A LITTLE MORE SEXY.

WHAT I'M DOING RIGHT NOW

IS I'M GONNA BE ACTUALLY
MAKING SOME PARMESAN CRISPS.

I'M GONNA BE MAKING THEM
IN THE SHAPE OF BUTTERFLIES.

WHAT?
[laughter]

THIS IS MASTERCHEF.

YES, IT'S‐‐
PARMESAN BUTTERFLIES.

IT PROBABLY NEEDS
ABOUT ONE MORE MINUTE.

THAT'S THE LAST THING

I THINK I EVER WOULD HAVE
EXPECTED TO HEAR FROM YOU.

WHEN YOU COME IN WITH
THIS VOICE THAT'S, LIKE,

SHAKIN' THE ROOM,
AND IT'S LIKE,

[deep voice] "I'M GONNA MAKE YOU
SOME PARMESAN BUTTERFLIES."

[laughter]

WE JUST TAKE, AND WE PUT THIS
ON THE SIDE HERE.

AND LET IT DO,
SO IT'LL, LIKE, FOLD UP.

(Graham)
YOU TOTALLY BAKE THIS
AU GRATIN STYLE?

YES, YEAH.
STRAIGHT BAKED IT.

THAT'S ACTUALLY HOLDING TOGETHER
VERY, VERY WELL.

(Joe)
ALL RIGHT, LET'S TASTE IT.

A CONFIDENT GRIN,
FARUQ.

YES, SIR.

NICE BROWNING,
BEAUTIFUL‐‐

EVEN ALL THE WAY ACROSS.

THAT SHOWS ATTENTION TO DETAIL,
SHOWS TECHNIQUE.

YOU'RE GONNA GET
A NICE CRUNCH,

BREAKING THROUGH THAT TOP.

AND THEN YOU HAVE THAT
NICE‐‐LET'S HOPE‐‐

PERFECTLY COOKED
AL DENTE PASTA UNDERNEATH.

THANK YOU.

(Gordon)
OKAY.

HERE'S THE‐‐THE ISSUE

I HAVE WITH THIS DISH
BEFORE I EVEN START TASTING IT.

IT HAS TO BE PERFECT.

DOING SOMETHING SO SIMPLE,
MAC AND CHEESE‐‐

ONE OF THE MOST COMMONLY KNOWN
DISHES ANYWHERE IN THE STATES.

SO IF YOU'RE GONNA DO IT,
MAKE SURE IT'S THE BEST.

MAC AND CHEESE‐‐

ONE OF THE MOST COMMONLY KNOWN
DISHES ANYWHERE IN THE STATES.

SO IF YOU'RE GONNA DO IT,
MAKE SURE IT'S THE BEST.

TASTE THAT.

WHAT DOES IT NEED?

UM...SEASONING?

WHAT A SHAME.

AN AMAZING POTENTIAL,

GREAT CRUST,

AND YOU FORGOT
THE MOST IMPORTANT THING‐‐

SEASONING.

SO ARE YOU JOKING AROUND,
OR ARE YOU TAKING IT SERIOUS?

'CAUSE IF YOU'RE TAKING
IT SERIOUS,

YOU WOULD HAVE SEASONED
THE FOOD.

NO, I'M TAKING IT
VERY SERIOUS.

WHO YOU WITH TODAY?

I'M WITH MY WIFE
AND MY SON.

GET THEM IN HERE.
YES.

YES, CHEF.

JENNIFER.
SILAS.

I NEED YOU, BABY.

HI. GOOD TO SEE YOU.
CHEF, MY FAMILY.

SILAS. JENNIFER.

JENNIFER, NICE TO SEE YOU.

SILAS, DUDE...
HOW COOL ARE YOU?

IS HE THE CHEF AT HOME?

YES.

AND WHAT DOES IT MEAN
TO HIM TO BE HERE TODAY?

[crying]
EVERYTHING.

HE'S MADE A LOT
OF SACRIFICES

TO BE A HUSBAND,
TO BE A FATHER,

TO BE THERE FOR US.

AND I'VE BEEN DOING THINGS
FOR ME, AND...

HE'S PUT
HIS OWN DREAMS ASIDE.

AND...

(Gordon)
YOU HAVE THE BALLS

TO DO A MAC AND CHEESE.

THE TOPPING'S DELICIOUS,
FANTASTIC.

I WAS‐‐I WAS‐‐I WAS‐‐

AND THEN YOU FORGET
THE MOST IMPORTANT THING

STANDING IN FRONT OF YOU.

JUST A LITTLE BIT GOES
A LONG WAY‐‐SMALL AMOUNTS.

(Graham)
AS YOU TASTE YOUR FOOD,

YOU LOOK AT SALT
AS A MAGNIFYING GLASS.

YOU APPLY IT TO SOMETHING,

AND IT MAKES IT TASTE
THAT MUCH MORE

LIKE THAT INGREDIENT.

(Gordon)
OKAY, TIME TO VOTE.

(Joe)
I WANT TO LIKE THIS
AS A MAC AND CHEESE,

AND I THINK THAT YOU,
MAYBE TO YOUR OWN DETRIMENT,

HAVE PUT THIS IN,

AT LEAST FOR ME,

IN THE CATEGORY
OF A BAKED PASTA.

AND AS A BAKED PASTA,

I'M GONNA HAVE TO SAY NO.

(Graham)
WHILE THE DISH WAS MISSING

THE SEASONING,
THE SALT AND PEPPER,

THERE WAS ONE KEY INGREDIENT
THAT I DID TASTE IN IT

THAT CAME THROUGH‐‐LOVE.

AND I THINK,
SOMETIMES MORE THAN SEASONING,

PEOPLE FORGET TO PUT THAT
INTO THEIR COOKING.

I'M GONNA GIVE YOU A YES.

[whispering]
THANK YOU.

AH.

I'M ON THAT "T" JUNCTION.
I'M STUCK...

BETWEEN A ROCK
AND A HARD PLACE.

YOU DON'T NEED BUTTERFLIES.

YOU DON'T NEED
BUSHES OF PARSLEY.

[sighs]

CAN I JUST HAVE
A QUICK WORD WITH YOU?

YES.
PLEASE, COME OVER.

OKAY.

DO ME A FAVOR.

YOU PICK THAT SALT MILL UP.

AND, DUDE,
GIVE THAT TO YOUR DAD,

PLEASE.

[sniffles]
TAKE THE SALT MILL.

USE IT.

A SMALL AMOUNT
GOES A LONG WAY.

WELL DONE.

[crying] YES, CHEF.
THANK YOU, CHEF.

CONGRATULATIONS.

TAKE THE SALT MILL.

[laughing] TAKIN' IT WITH ME.
THANK YOU.

(Gordon)
WELL DONE.

THANK YOU VERY MUCH.
SAY BYE.

[giggling tearfully]

(Faruq)
I WAS SO OVERCOME.

JUST THEM ACCEPTING ME

AND GIVING ME
THAT OPPORTUNITY...

TO GROW, TO GET BETTER...

IS WHAT
I WAS OVERCOME WITH.

I REALLY THINK
THAT, YOU KNOW,

HE'S GONNA LEARN
FROM THAT.

I THINK THAT
THAT WAS SOMETHING

THAT HE'S GONNA
TAKE WITH HIM FOREVER.

[applause]

[crying]
CHEF FARUQ, TO ME,

SEEMS LIKE A FAIRY TALE.

ONCE UPON A TIME
STARTS RIGHT NOW.

(announcer)
WITH OVER HALF OUR APRONS GONE,

THE HEAT IS ON
FOR THOSE CONTESTANTS

STILL LEFT TO FACE
OUR MASTERCHEF JUDGES.

[cheering]

WHOO! BRING IT!

AS THE SEARCH FOR AMERICA'S

GREATEST AMATEUR COOK
CONTINUES.

NEXT ON MASTERCHEF...

THE FINAL AUDITIONS,
AS MORE AMATEUR COOKS

FROM ACROSS THE COUNTRY
BATTLE IT OUT.

(Gordon)
YOU GOT TWO HOURS TO GET HOME
AND COOK SOMETHING AUTHENTIC.

GET OUT OF HERE.

LET'S GO.
WE GOT TWO HOURS.

(announcer)
OBSTACLES WILL BE OVERCOME...

I WAS BORN
WITH A VERY RARE BIRTH DEFECT,

WHERE I ONLY HAVE THREE FINGERS
ON EACH HAND.

IT'S DIFFICULT BECAUSE
YOU'VE GOT THREE FINGERS.

HOW DO YOU MANAGE?

FOR ME, I HAVE COOKING.

(announcer)
HOPES DASHED...

MAYBE I MADE THE WRONG CALL.

IF YOU'VE GOT ANY BALLS,

YOU'D GO OUT THERE
AND GIVE HER AN APRON.

SHE DOES NOT DESERVE
TO GO HOME.

(announcer)
WILL BECOME A REALITY...

I'VE BEEN WAITING FOR THIS
ALL MY LIFE.

COME HERE.
OH, MY GOD!

I WILL VOUCH FOR HIM.

JOE, I WILL MAKE
THIS GUY BETTER.

(announcer)
FOR AMERICA'S CONTINUES

FIRST‐EVER MASTERCHEF.

[gasps]

MAC AND CHEESE‐‐

ONE OF THE MOST COMMONLY KNOWN
DISHES ANYWHERE IN THE STATES.

SO IF YOU'RE GONNA DO IT,
MAKE SURE IT'S THE BEST.

TASTE THAT.

WHAT DOES IT NEED?

UM...SEASONING?

WHAT A SHAME.

AN AMAZING POTENTIAL,

GREAT CRUST,

AND YOU FORGOT
THE MOST IMPORTANT THING‐‐

SEASONING.

SO ARE YOU JOKING AROUND,
OR ARE YOU TAKING IT SERIOUS?

'CAUSE IF YOU'RE TAKING
IT SERIOUS,

YOU WOULD HAVE SEASONED
THE FOOD.

NO, I'M TAKING IT
VERY SERIOUS.

WHO YOU WITH TODAY?

I'M WITH MY WIFE
AND MY SON.

GET THEM IN HERE.
YES.

YES, CHEF.

JENNIFER.
SILAS.

I NEED YOU, BABY.

HI. GOOD TO SEE YOU.
CHEF, MY FAMILY.

SILAS. JENNIFER.

JENNIFER, NICE TO SEE YOU.

SILAS, DUDE...
HOW COOL ARE YOU?

IS HE THE CHEF AT HOME?

YES.

AND WHAT DOES IT MEAN
TO HIM TO BE HERE TODAY?

[crying]
EVERYTHING.

HE'S MADE A LOT
OF SACRIFICES

TO BE A HUSBAND,
TO BE A FATHER,

TO BE THERE FOR US.

AND I'VE BEEN DOING THINGS
FOR ME, AND...

HE'S PUT
HIS OWN DREAMS ASIDE.

AND...

(Gordon)
YOU HAVE THE BALLS

TO DO A MAC AND CHEESE.

THE TOPPING'S DELICIOUS,
FANTASTIC.

I WAS‐‐I WAS‐‐I WAS‐‐

AND THEN YOU FORGET
THE MOST IMPORTANT THING

STANDING IN FRONT OF YOU.

JUST A LITTLE BIT GOES
A LONG WAY‐‐SMALL AMOUNTS.

(Graham)
AS YOU TASTE YOUR FOOD,

YOU LOOK AT SALT
AS A MAGNIFYING GLASS.

YOU APPLY IT TO SOMETHING,

AND IT MAKES IT TASTE
THAT MUCH MORE

LIKE THAT INGREDIENT.

(Gordon)
OKAY, TIME TO VOTE.

(Joe)
I WANT TO LIKE THIS
AS A MAC AND CHEESE,

AND I THINK THAT YOU,
MAYBE TO YOUR OWN DETRIMENT,

HAVE PUT THIS IN,

AT LEAST FOR ME,

IN THE CATEGORY
OF A BAKED PASTA.

AND AS A BAKED PASTA,

I'M GONNA HAVE TO SAY NO.

(Graham)
WHILE THE DISH WAS MISSING

THE SEASONING,
THE SALT AND PEPPER,

THERE WAS ONE KEY INGREDIENT
THAT I DID TASTE IN IT

THAT CAME THROUGH‐‐LOVE.

AND I THINK,
SOMETIMES MORE THAN SEASONING,

PEOPLE FORGET TO PUT THAT
INTO THEIR COOKING.

I'M GONNA GIVE YOU A YES.

[whispering]
THANK YOU.

AH.

I'M ON THAT "T" JUNCTION.
I'M STUCK...

BETWEEN A ROCK
AND A HARD PLACE.

YOU DON'T NEED BUTTERFLIES.

YOU DON'T NEED
BUSHES OF PARSLEY.

[sighs]

CAN I JUST HAVE
A QUICK WORD WITH YOU?

YES.
PLEASE, COME OVER.

OKAY.

DO ME A FAVOR.

YOU PICK THAT SALT MILL UP.

AND, DUDE,
GIVE THAT TO YOUR DAD,

PLEASE.

[sniffles]
TAKE THE SALT MILL.

USE IT.

A SMALL AMOUNT
GOES A LONG WAY.

WELL DONE.

[crying] YES, CHEF.
THANK YOU, CHEF.

CONGRATULATIONS.

TAKE THE SALT MILL.

[laughing] TAKIN' IT WITH ME.
THANK YOU.

(Gordon)
WELL DONE.

THANK YOU VERY MUCH.
SAY BYE.

[giggling tearfully]

(Faruq)
I WAS SO OVERCOME.

JUST THEM ACCEPTING ME

AND GIVING ME
THAT OPPORTUNITY...

TO GROW, TO GET BETTER...

IS WHAT
I WAS OVERCOME WITH.

I REALLY THINK
THAT, YOU KNOW,

HE'S GONNA LEARN
FROM THAT.

I THINK THAT
THAT WAS SOMETHING

THAT HE'S GONNA
TAKE WITH HIM FOREVER.

[applause]

[crying]
CHEF FARUQ, TO ME,

SEEMS LIKE A FAIRY TALE.

ONCE UPON A TIME
STARTS RIGHT NOW.

(announcer)
WITH OVER HALF OUR APRONS GONE,

THE HEAT IS ON
FOR THOSE CONTESTANTS

STILL LEFT TO FACE
OUR MASTERCHEF JUDGES.

[cheering]

WHOO! BRING IT!

AS THE SEARCH FOR AMERICA'S

GREATEST AMATEUR COOK
CONTINUES.

NEXT ON MASTERCHEF...

THE FINAL AUDITIONS,
AS MORE AMATEUR COOKS

FROM ACROSS THE COUNTRY
BATTLE IT OUT.

(Gordon)
YOU GOT TWO HOURS TO GET HOME
AND COOK SOMETHING AUTHENTIC.

GET OUT OF HERE.

LET'S GO.
WE GOT TWO HOURS.

(announcer)
OBSTACLES WILL BE OVERCOME...

I WAS BORN
WITH A VERY RARE BIRTH DEFECT,

WHERE I ONLY HAVE THREE FINGERS
ON EACH HAND.

IT'S DIFFICULT BECAUSE
YOU'VE GOT THREE FINGERS.

HOW DO YOU MANAGE?

FOR ME, I HAVE COOKING.

(announcer)
HOPES DASHED...

MAYBE I MADE THE WRONG CALL.

IF YOU'VE GOT ANY BALLS,

YOU'D GO OUT THERE
AND GIVE HER AN APRON.

SHE DOES NOT DESERVE
TO GO HOME.

(announcer)
WILL BECOME A REALITY...

I'VE BEEN WAITING FOR THIS
ALL MY LIFE.

COME HERE.
OH, MY GOD!

I WILL VOUCH FOR HIM.

JOE, I WILL MAKE
THIS GUY BETTER.

(announcer)
FOR AMERICA'S CONTINUES

FIRST‐EVER MASTERCHEF.

[gasps]