All language subtitles for MasterChef - 04x02 - Auditions.Unspecified.English

Ppreviously on MasterChef...

The search for america's
greatest home cook began,

and just 100 were invited
to los angeles to face the judges...

Good luck.

And had one shot at preparing
a dish worthy of winning an apron.

Day one saw
some amazing results...

You are the one to watch,
my friend.

Oh, thank you, guys.

And some epic failures.

It is the worst dish
we have ever tried.

Now, the battle for a place
In the MasterChef kitchen continues.

Yes!

- I just wonder if she's the real deal.
- Let's find out.

- Where's he going?
- I don't know.

- Challenge.
- Good luck.

America's home cooks
serve up some bold flavor.

- I did a bourbon glaze.
- You trying to get us drunk?

Yes, of course.

Iit's all happening right now...

on the world's biggest
cooking competition.

It's a no.

Gordon, I think
you're completely wrong.

It's day two of the auditions,

ad more home cooks
from across the country

arive ready to pursue
their culinary dreams.

Being here today
is the beginning of me

actually realizing
my food dream.

I need to be a chef.
I want my own restaurant.

Food has always been
the front-runner in my mind,

and if you can put
your passion into a career,

that's, like, the perfect life.

I wasn't able to get a title when
I was playing professional football

so this is my super bowl right here.

This is... this is me right now
gunning for that trophy.

As the judges take their places
For round two,

home cooks from across america
will have just one shot to prove

they have what it takes
to become a MasterChef.

Go, Bime. Go, Bime.

First up today is Bime,
a 35-year-old father of three...

That's the reason why I'm here, everybody.
It's for my babies right here.

Who hopes his puerto rican flair

gives him an edge
in the competition.

I have three reasons
why I got here.

Briana, Amaya, and Ariel--
those are my daughters.

They inspire me
to be a better me, you know,

So that's why I'm here, and that's
why I'm here To win MasterChef,

because I want
to be a great chef for them.

Oh, america, I wish you could
smell this right here.

Cooking is my dream.
Cooking is what I love.

So that's why I'm here,
and when I follow my passion

and my dream, I go all out,
and I always win.

Each home cook is given
just five minutes

to plate up their dish.

If two of the three judges
think they have what it takes,

they'll win
a coveted MasterChef apron

and join the select few

that move on to the next stage
of the competition.

Yes, sir. Uh-huh!

In the building, MasterChef.
You don't need to look no further.

- You found him.
- Love the energy. First name is?

My name is Albaya Cruz Reya
Riba la Cuzala Tesero, III.

You can call me Bime,
like, the next MasterChef will--who?

"Be me," baby.

- You got five minutes.
- Now, what are you cooking?

I'm cooking, for you guys,
it's a traditional puerto rican dish,

Mofongo con camarones.

A mofongo is a mashed up
fried plantain and shrimp.

We got shrimps
that we put in there too.

The love of food, Bime,
comes from where?

Cooking has been
my everything in life.

It puts a smile
on people's faces.

My daughters--
they love my cooking.

- Your daughters?
- These are my girls right here.

That's the reason why I'm here, man.
Just want to make them proud, you know?

Do you cook for them at home?

Every time, man, to them, I'm
the world's greatest chef, man.

They be like, "yo, daddy,
you the best chef."

Time up, buddy.

Please put the dish in front.
Thank you.

All right, Bime.

Let's hope the food's
as good as the gas

that's coming
out of your mouth.

Have you tasted it?

To me, it's good.
My palate says it's good.

All right, Bime.

How you doing?

If you win this title and everything
else, it means so much to you,

But what's it going to mean
to them?

You're going to be able
to not see 'em for weeks?

If that's what it takes.

A better me for them
is the path I'm on, man.

You know, I just want
to make them proud, you know,

and I don't even like
opening up like this,

but they--they're--
they're my--

What's the last thing that they
told you before you came in here?

"we're proud of you."

Yeah.

This is a serious competition.

There's a lot of serious people
out there.

You have the emotional
stability to go through this?

You can't cry every time someone
says your dish is no good,

or the next guy's
better than you.

I'm your future rival,
you might not believe it,

but I'm your future rival,
man.

Without a shadow
of a doubt.

Graham,
yes or no?

That dish had a great spirit,
had a lot of flavor.

I think you have
both of those as well.

I'm going to be a yes.

Thank you.

- Joe, yes or no?
- You know, I'm just wondering.

Is this really
a caribbean dish

or just kind of, like,
shrimp scampi faked

With some plantain
put in it?

I don't like fakers.

It's a no.

That dish is not perfect,

But there's soul,
and there's heart.

And there's great flavor
in there.

What I'm concerned about--
when was the last time you spent

a good couple of months
away from your girls?

Never.

Come on, this guy doesn't have
what it takes.

He cries
every five minutes.

You're not...

Going...

To see your three girls
for a while.

Congratulations.

Put this on.

Good luck.
Thank you.

Whoo!

You guys got sucker punched
on that one.

- Got an apron.
- You got an apron?

Yeah.

I'm the next MasterChef.
You know that.

Our next home cook is Jessie,

a small-town southern belle
who has some very big dreams.

There's a lack of cooking
culture where I'm from.

We don't have
any huge grocery stores

or seafood markets or farmers markets.
I mean, it's rural.

That's a little bit
of a challenge

because I'm not used to working
with some of the great things

that other people may have
had the opportunity to,

but one of the biggest draws
of being on the show

was the learning factor
and being around such greatness.

- Welcome.
- Hey, guys, how are you?

- Nice to see you. First name is?
- Jessie. What are you cooking?

I'm cooking
sea bass en croute.

I have a chive beurre blanc
to go with.

Wow, yeah, you got five minutes
to blow us away.

What do you do
for a living?

I'm a yacht stewardess.

How long throughout the year
are you on the boat?

It's kind of like
a year contract thing,

but you get a month off here,
you get weekends,

and the best part is
go on fishing trips,

dive for our own lobster--
that's the best part.

So it's ready for you guys.

Great. Thank you.

So sea bass en croute?

Mm-hmm, sauteed onions,
and mushrooms, some soy sauce.

I did a leek cream
white wine reduction.

- With spinach on top.
- Mm-hmm.

Pastry nice and flaky.

It has a lot
of textures.

And how much
do you love fish?

Love fish completely.
I mean, I live on a boat.

I'm around fish all the time,
So seafood's one of my favorites.

And how many fish
have you caught in your life?

Oh, couldn't count 'em.

- That many?
- That many, yeah.

You know, I look at you,
and the sort of bubbly approach

you have to food,
and yet,

You come up with a dish
from the '80s.

Do you know what I mean?
I expect something a little bit more,

sort of modern, that's all.
It's quite puzzling.

That's good.

The beurre blanc really
cuts through the acid.

Great, thanks.

This looks interesting.

You got a lot of things
going on in this dish.

I tried to bring
as much as I could.

Sometimes,
the best things

in a dish are the things
that are not in a dish.

Um, Joe, yes or no?

I just--it's kind of, like,
throwing everything at me.

It's too much.
It's a no. Sorry.

Okay.

I'm going to disagree.
I think that

while there are
a lot of different things

going on there,
the flavor's there.

I think that you have shown
some technique,

and I'd like to see what else
you can do. I'm a yes.

Thank you.

So it all comes down
to you, Gordon.

- Whew, I'm--
- I can cook.

There's some serious
competition out there,

and, you know, like,
you're going to waste your time

on passing someone--
I don't know.

- Yeah, but you know--
- It was tasty, though.

I just wonder if she's
the real deal, that's all.

I'll prove it to you.

All right,
let's find out.

Wait here a minute.

Where's he going?

I don't know.

Challenge.

Good luck.

Jessie.

With a yes from Graham...

Challenge.

...and no from Joe...

Good luck.

Jessie needs to prove
to Gordon Ramsay...

Jessie.

...that she's the real deal.

Hold these, please.
Stand over here.

- So you love fish, right?
- Uh-huh.

Good. Just stand over in front.
come around, please. Thank you.

In this competition,
you have to deliver every time.

Now, when was the last time
you actually filleted a fish?

Could have been
a couple months.

Couple of months?
Watch closely.

Two fillets.

Trim it up.

Let the knife
do the work.

Looking
for six stunning portions.

Now, one, two, three,
four, five, six.

- Confident?
- Let's do it.

Let's go.

Six stunning fillets,
please.

She's doing good.

Jessie, will you do me a favor?

- Yes, sir.
- Pass me my jacket, please.

Thank you.

Congratulations.

You made my life.
Thank you.

Well done.
Relax.

She pulled that one
out of the bag.

I mean, I got to know
if it's the real deal or not.

- Yeah.
- There's her tail, there's my tail.

(Graham)
yeah, good tail.

This apron represents
so much hard work,

so much family support,
all self-doubt out the window.

Here's to being
the next MasterChef.

So Jessie from Georgia

walks away
with an apron.

MasterChef hopefuls come
from every corner of America

and every walk of life.

- Ramsay!
- Handsome fella.

Wow.

- Oh, my god.
- Wow.

What is that?

Looks like the terminator.

What an entrance.
What are you cooking?

It's called
melanzane involtini.

Clearly a farmer.

I am. We're having
hash and eggs this morning.

I teach students
in the research of robotics.

Today, I'm cooking
chilean sea bass.

Cooking crawfish etouffee.

Classic american apple pie.

I'm doing
a traditional baked alaska.

You're still burning stuff.

- You guys are in for a treat.
- Wow.

- Wow.
- That's amazing.

That's incredible.
What's it made out of?

- That's butternut squash.
- Wow.

- Hey, Gordon, how are you today?
- "[bleep] off."

It's a little bit
underwhelming.

What are you looking at,
baldy?

- Good job.
- Thank you. Wow.

Unfortunately,
it's not MasterChef level,

and I'm going to be
a no.

For me, it's a no.

It's a no.

It's a no from me.

The dessert is good,
but it's a little bit too sweet,

and I'm going to be
a no.

I'm a yes...

To charlie...

- But a no to you.
- Understood.

I think there's enough potential
to earn you an apron.

Yes!

Graham, you're not gonna
jump on that thing.

Graham, no, no.
No, no. Graham?

Medic!

Next up...

is 26-year-old james from texas.

I've got a lot of reason
to win today.

Everyone goes through hardships.
Everyone's--there's not anyone ever born

who has an easy life,
but just like everyone else,

I've had struggles
growing up.

We grew up poor.

You know, I lost my father last year
to a bad case of emphysema,

and I lost my mother
several years ago.

She died
from hodgkin's lymphoma.

It really kind of tempered my resolve
towards a lot of things.

My parents really believed
in my cooking ability.

they always pushed me
to do something with it,

and if I don't
do anything with it,

I don't feel like I'm doing
their memory justice.

It was, like,
burned into my memory

that I had to do something
bigger, and I know this is it.

Hello.
Hi, how are you?

Good.
First name?

- James.
- James, what are you doing?

I am doing a crispy pork belly
with a lentil hash.

Okay, great. Five minutes.
Off you go, buddy.

Okay.

What's the food dream?

To do a gastro pub that explores food
beyond just the average thing.

Great.

You know, when you don't have
a whole lot of money growing up,

the cheapest cut of meat
can be one of the best dishes.

Done?

Yes, sir.

What did you season it with?

A little bit of lime,
garlic, sea salt, black pepper,

A little bit of smoked paprika,
and cayenne pepper.

Touch of olive oil.

Well, this is good.
It's very creative, it's very simple,

- but yeah, I like it.
- Thanks. Thank you.

Interesting.
Thank you.

What do I get
out of you?

If I make this investment,
what do I get back?

You get the commitment that I will
put in More than 100% every day.

You don't have
any fight in you.

I have a lot
of fight in me.

I don't see it.
I've given up

everything in my life that
I had going to be here today.

I've been through hell
and back

in the past three
or four years of my life.

I've lost my mother.
I've lost my father.

The only thing I have
is my fiancee,

and I pushed
my own wedding aside

because I knew that this is
where I'm meant to be,

and I absolutely
will prove that to you

if you give me
the chance.

Graham?

Lentils need seasoning, but
the ability to be able to take

pork belly and instead
of braising it for hours,

cut it thin,
cook it, be--

You know, able
to improvise on your feet--

I'd like to see you continue
that path, so I'm a yes.

Okay.

Joe?

Our job is not only
to taste on the plate,

but to discern through the crap
to get to the people

who really have passion
to take this journey with us.

Quite frankly,
I don't see it.

I have it.
I absolutely do.

I'm a no.

James, what have you got
that we haven't seen?

I've got every ability
to be the next MasterChef.

I just need the chance
to prove it to you.

I know this probably wasn't
the best representation of my skill,

But damn it,
I know I can do better.

I can do this.
I know I can.

I didn't come here
to go home.

- But you're so timid.
- And I'm not.

Well, this competition's
going to eat you alive.

It's going to give you
the biggest kick up the ass

- you ever had in your entire life.
- And I'm ready for it!

- And that is what I'm worried about.
- I'm not worried about it.

First sign of pressure,
you're going to disintegrate.

I won't.

I absolutely will not.
I will not break.

Aww!

Yeah!

Yeah!

Dude.

I'm floored right now,
man.

I'm devastated
in the best way you can be.

This is the beginning
of a journey for me.

I had to fight for it,
and I will continue to fight.

Ah!

Coming up...

Gentlemen.

Will it help
any of the home cooks...

I love you, Gordon, god!

If I could take you home,
I would.

...to make passes at the judges?

We went to the super bowl,
but this is what I want to do.

Eddie, time out.

In the quest for a MasterChef apron...

Gentlemen.

...some home cooks think they
need to serve up more

than a winning dish.

- Hello.
- What are you cooking?

Alligator
andouille sausage.

Cupid's cookies, because you're
going to fall in love with it.

Pan-seared salmon
with cherry glaze on it.

Wait a second,
what are you--what are--

What are you doing
with the chocolate then?

Darling, don't waste too long
washing your hands,

'cause we got to get--
we got to get going, babe.

You asked what I was
going to be making?

Okay.

That's not the pepper you've
just taken a bite out of, is it?

- That's right.
- Ugh.

I love you, Gordon, god!

If I could take you home,
I would.

What would you do to us
if we went home with you?

Oh, [bleep].

You would not be able to walk
the next day.

- Oh, my god.
- Are you-- is this scary?

This is so not what I dreamed
our first date would be like.

I love you to pieces.
Don't tell my husband.

My husband is out there
right now.

I told my fiance
his ass is gone...

if I can ever take you away,

And he goes,
"you would dump me for him?"

I said,
"in a [bleep] minute."

This is a great way to find out
if you suck, right?

Then you know you--
this is, like, my passion

with every fiber of my being,
I could--

- Can you shut up for one second,
please? - Sorry, yes.

Excited?
It doesn't feel real.

- I feel like I'm in a dream.
- Feels like that for us.

I'm ready for you
to tell me

how much you don't like the dish.

What makes you think that
I would give you that satisfaction?

You can kiss my grits.

- It's a no.
- 100% no.

- How many people are you with?
- 11.

- Could you go get them, please?
- Oh, yeah.

Come on!

Her heart's
in those cookies, guys.

Ccome on!

- It's a no.
- Aww!

- Sorry.
- Thank you.

Thank you.)
thank you.

The next home cook

is ready to face the judges
all on her own.

I was born ready, 'cause
I'm a beast in the kitchen!

I am Sasha Foxx,
honey.

And now, I'm here
to take the place--

my rightful place
where I'm supposed to be.

Hey, y'all!

The three most handsomest men
I've seen today!

Whoo-hoo!

- Nice to see you. First name is?
- Sasha.

Sasha, what are you cooking
for us today? You got five minutes.

Okay, today, I did a fried chicken,
but I used a cornish hen.

Smart.

And I got some crepes here
for you guys,

and I did
a bourbon glaze.

You trying to get us drunk
and take advantage of us?

Yes, of course.

d I really, really want d

d an apron, yes, I do d

d amen d
amen.

Yes!
Whoo!

Whoo!
Somebody pinch me.

Why do you think you've got
what it takes to win MasterChef?

Because...
I'm Sasha Foxx...

And everything I do, I do well.

I cook good. I look good.
I smell good.

Everything I do,
I do good, honey.

Best believe that.

Okay, time's up.

So it's a southern fried
chicken with french crepes

and an orange maple
glaze sauce.

All right, Graham.

Give me the privilege
of being the first one

of you three gentlemen
to taste my savory dish.

Put a little sasha
in your mouth, baby.

Don't be scared.
That is foxy chicken.

- It is foxy.
- That is foxy chicken.

Mmm, oh, gosh, yes.

Hey, mm-hmm.

- Graham, you having fun?
- All right, Graham.

Hot stuff,
hot sauce.

You know,
red is my favorite color.

- Oh, thank you.
- Mm-hmm.

Mm-hmm!

- That's a lot of chicken.
- Mm-hmm.

- You're a lot of woman.
- Yes.

Now, you sure enough
told the truth about that.

Sasha.

So what's the secret
behind your food?

Me, and I can
turn around,

and you could really see
what's the secret behind me.

Do you know what?
I'm a big fan of the chicken,

but I'm not a massive fan
of the crepes.

Yeah, they could probably
use a little work.

Yeah.

Uh, wow,
setting the personality aside,

Yeah, I mean,
you're on fire, aren't you?

You are a very, very...

Talented girl.

Thank you.
Your food's delicious.

You cook from the heart.

It's a big, big,
100% yes from me.

- Yes!
- Graham?

Fried chicken is probably
the most american dish.

You've mastered it,

and I want to see you
go further. I'm a yes.

Yes.

Hallelujah, it's a big yes.

- Congratulations.
Oh, my god. I got three yeses!

Well done. Come here.

- Congratulations.
- Thank you!

- Well done.
- d Thank you d

Deuces!

- Bye, guys!
- Bye, sasha.

Thank you, lord.
Whoo.

d I am the next MasterChef d

d whoo d

Coming up...

Can an ex-nfl star
achieve a new dream?

You play
in any big games?

I was with the patriots,
and we went to the super bowl.

I had to retire
'cause I broke my wrist.

...and does a contestant
from last season...

It's me.
It's me.

...have any hope
of a second chance?

We've been
down this road before.

I'm sorry.

It's day two of the auditions.

- That dish had a great spirit.
- Congratulations.

A this year on MasterChef,
It's been tougher than ever

to win an apron.

d thank you d

And so far, tonight,

only seven
have been successful.

Yes!

Yeah!

Our next MasterChef hopeful

is Rudy, a home cook who is
as fearless in the kitchen

As he is in his own life.

in October 2003, San diego was hit
by what is now

one of the worst fires
in history.

I spent about a year
in hospital.

75% burns.

And they kept me in induced coma
for two months of that time

Just because the pain
would have been so intense,

i probably
wouldn't have survived.

When it comes to cooking,
I really put myself back in the situation

and said: "Anything I could do before,
I'm going to learn to do again."

So really,
there hasn't been a thing that

I have not figured out
a way to get around or do.

Oh, I'm sure
I'm going to get that apron.

With bread coming out
golden brown like that,

How can I not?

Winning MasterChef
would give me the opportunities

to help so many people
in this world,

to be able to change
so many lives,

to make them understand
that just 'cause I'm disabled

Doesn't mean I'm done.

I will be
america's next MasterChef.

Welcome.

Ah.

- Nice to see you.
- Nice to see you too.

- First name is?
- My name is Rudy.

- Rudy, where are you from, bud?
- San Diego.

I'm known in San Diego

for having survived
the 2003 San Diego fires.

How were you involved?

I lived
up in the area,

and there wasn't
any warning,

So people like me had to go
door-to-door and actually warn people.

To get out?

I went and got about four
or five houses cleared.

Wow.

Because I was
the last one to leave,

It turned into me being stuck
behind the lines,

so I had to cover
my face

and go through the fire
the hard way.

So as you can tell,
lost an ear, lost a finger.

I'm blessed.
I'm here for a reason.

Can you explain
this dish to us?

Okay, you have
buffalo meat.

Buffalo meat.

It's a native american
taco, so we take

what would be the flour
for a regular tortilla,

And we fry it up.

Then from there,
I have a lime fresh salsa.

Done.

- Great.
- Thank you.

The buffalo, how'd you cook it?

- I took some olive oil.
- Mm-hmm.

- Golden-fried it.
- Mm-hmm.

And I took some butter
for the flavoring.

There's a lot of seasoning,
bay leaf, pepper.

You name it,
it's all in there.

Buffalo is
slightly dry.

As you know, buffalo
doesn't have much fat in it.

- No, very lean.
- Rght. Right.

- Thank you.
- Thank you.

Welcome.

So buffalo
and some refried beans.

- Is that what that is there?
- Correct. - Okay.

You cook with confidence,
let me tell you.

Joe, yes or no?

Sometimes at MasterChef,
we say you have to be able

to communicate
a piece of who you are

through the food
you put on a plate.

I think that your story is
compelling and certainly moving.

I wish your food was
as well.

I'm sorry.
For me, it's a no.

Graham, please.

See, for me,
I think that,

that is him on a plate,
you know?

I think that even though
it might not be as refined

or upscale, I guess,
for lack of a better word,

I think that the rusticity,
there is some depth of flavor,

and the technique
of the fry bread,

I think, is really,
really neat.

I've never seen
that done before,

So I'd like
to learn more.

And so for me,
it's a yes.

Thank you, sir.

I totally disagree
with Graham.

It's poorly conceived.

- I don't see it in the plate.
- I disagree. I-I--

We have one yes
and one no.

Is that the best dish
that you can cook?

Is that the dish
that could win MasterChef?

I thought, maybe other than
the meat, which I--

It did dry out
a little bit more.

- I thought it would have been
great for you. -Sure.

I think you're very,
very inspirational.

For me...

I think you're very,
very inspirational.

It's the moment of truth
for Rudy and his buffalo taco.

So far, it's a no from Joe
and a yes from Graham.

Now, all that stands between him
and a MasterChef apron...

Is Gordon Ramsay.

This is a competition,
and you've got one shot at it.

We have to judge you
on what you've done.

For me...

It's a no.

And I think you just
got to continue at it.

Sir, I don't fear
rejection.

If you don't go through these tests,
You can't make yourself better

Well,
just continue cooking.

I will.

Thank you.
Thank you.

Thank you.

Yeah, the buffalo was dry,
too dry.

It's a shame.

Thank you all, though.
I tried.

I'm still proud of what I did.

The fact that even one of them
complimented me is huge.

You know, I didn't get through,
but if you look,

I made friends.

So rudy fails to win an apron,

And many more soon discover. It's
harder this year to win an apron...

It's a no.

...than ever before.

It's just not MasterChef level,
so I'm a no.

That's something I'd expect
to see from a nine-year-old,

Not a captain.
It's a big no.

- Okay.
- Thank you.

- It just wasn't there.
- I understand.

Unfortunately, I like your hair
better than the dish,

sadly, so for me,
it's a no.

It's good, but it's not
good enough. It's a no.

It's boarding school
pudding at best.

- Wow.
- It's a no. Sorry.

Would it be okay
if I hug you anyway?

Oh, thank you so much
for the opportunity.

Group energy hug.

Can our next hopeful
do any better?

Let's see if 32-year-old eddie
can score an apron.

You know, ever since
I finished playing football,

Cooking is my new sport.

I actually made it to the nfl
the hard way.

I didn't get drafted,
so I had to prove myself,

And I made it. So after I finished
playing football,

the only thing I could see is turning
myself into, like, this chef.

It's something that
I really, really love to do.

Getting an apron,
it'll be the feeling

like when I first got
my first check in the nfl.

It was like, "okay, finally,
you know, I'm good enough."

- What's up, chefs?
- Good to see you. First name is?

- Eddie.
- Eddie.

- You gonna catch it?
- No, no, he won't, he won't.

- Block Joe.
- He'll miss it. He'll miss it.

- Gordon, that's a football.
- Uh, yes. Thank you. Yeah.

- American football.
- There's a big difference between...

Big difference.

American football and soccer.
Welcome. What are you cooking?

I'm making
a jerk meatloaf

over a ginger and coconut
sweet potato mash.

Now, you've got
five minutes.

Let's go.
Let's do it.

You play
in any big games?

I had to retire
'cause I destroyed my knee.

I broke--
I fractured my wrist.

That was the year
when I was with the patriots,

and we went
to the super bowl.

Wow.

And right before
we went to the playoffs,

I was in the weight room,
and I fell back,

and I had 125-pound dumbbell
in my hand,

- and it snapped my wrist.
- Ouch.

I ended up retiring
after that 'cause I wasn't the same.

- Look at you.
- That's nice.

What would
your old teammates say

If they saw you paintbrushing
a piece of meatloaf?

They're gonna laugh.
They're gonna laugh their ass off.

- Okay, you done?
- Yes, sir, I'm done.

You see, you've gone
all foo-foo.

If there's one thing
you don't do with a meatloaf,

it's take it
all fancy, right?

Whose recipe is this?

This is mine.
I made it up myself.

There's something
intriguing in there.

Damn.

The meatloaf
is definitely the star,

but this could use
a touch of seasoning.

We'll see.
Thanks.

It's sweet, but it's interesting.
It's very rich.

I like the heat in that.
What is that?

I got some scotch bonnets
in there.

Very interesting.

Um, Joe, yes or no?

It's a food that speaks
about you.

It's very personal,
I think,

and being able to express
that personality through food

is a big accomplishment
on its own,

- So I am a yes.
- Thank you.

The meatloaf itself,

which is the star,
is delicious.

It just looked
a little sloppy.

It doesn't do enough
for me,

So I'm a no.

The dish has got
to have balls.

It doesn't need to be
foo-foo'd around.

It's a meatloaf.

Eddie.
Sir?

Come pick up your apron.

- Get serious.
- Yes, sir.

Because the competition
is very serious.

- That dish has got potential.
- Thank you so much.

I hope he's right.
Let's do it.

- Thank you so much.
- My man.

Wow, you're in the game.

Yeah!

This is my redemption right now.

This is my championship.
This is my super bowl.

No one is going to compete
harder than me.

I know what it takes to get to the top
'cause I've been to the top.

Whoo!

Coming up...

You broke my heart.

A contestant who waited a whole year
for a second chance.

We've been down this road
before.

- I understand.
- I'm sorry.

Oour final home cook of the day
is a familiar face from last season,

who has been given
a second chance.

My name is Luca.
I'm 31 years old.

I'm from New York city.
Originally, I'm from Aviano, Italy,

And I'm
a restaurant manager.

My dream is to open
my own restaurant in New York city

and have a big sign
with my name outside the door.

"Luca."

This is fantastic, man.
I'm so happy to be here again.

I competed last year
in MasterChef,

and I did
my beautiful dish,

and then it was all
down to chef Gordon Ramsay.

For me,
it's a no.

I know you can do better.
Continue cooking.

Because next year,
I think you can come back

and completely rise
above the competition.

I was very sad when I didn't get
an apron because this could be

really a life-changing
opportunity for me,

But I am coming back today
as a better chef.

This moment
is about achieving my dream.

Nothing can stop me. I'm super
excited to see the judges again.

They better remember my name,
'cause this time,�they won't forget it.

LLuca, Luca, Luca, Luca!

It's me.
It's me.

Ha ha.
Ah, ha.

Uh, Luca.

- You remember my name?
- I do remember your name.

- How on earth could I forget it?
- Did you miss me?

Chef Ramsay,

You broke my heart. You broke
my wife, my mother's heart.

You broke
all america heart.

- All of Italy was crying, Gordon.
- All Italy is crying.

Yeah. Bravo.
What are you making for us today?

I'm making
broccoli rabe ravioli.

- Okay, time starts now.
- Thank you, chef.

So how did you pick yourself up on the
back of the devastation last year?

How did you re-motivate
yourself?

I just knew that I didn't make
the best I could,

so, you know, you just need
to realize the mistakes

that you make and improve
from your own mistake.

Tell us about the ravioli.
Is this your mother's recipe,

- your grandmother's recipe?
- Not really.

This is a dish
that I made just for you.

Normally, the broccoli rabe
would be a garnish.

People love
broccoli rabe.

Why not incorporate it
in a pasta?

Because, you know,
broccoli rabe can be very chewy.

- Mm-hmm.
- So it's very risky.

It is risky, but I studied
all the components

and tried
to balance them together.

Good.

Buon appetito.

- Grazie.
- Grazie.

Luca, Luca, Luca.

So you blended it,
so it's like a puree

of broccoli rabe
and ricotta together.

I did, I steamed--
yeah, pan-steamed them first

with some shallots
and garlic,

and then I blended
with the ricotta and the nutmeg.

Had you won last year,

we'd probably be partners
in our restaurant already in New York.

Well, it's better late
than never.

- How are you, Luca?
- I'm great. Nice to see you.

Nice to see you.
So on top is balsamic?

I made just a little
reduction of balsamic.

It's a nice
filling-to-pasta ratio.

- Great, thanks.
- Thank you.

- Luca.
- Yes, chef.

- Welcome back.
- Thank you.

Who made the pasta?

I did make the pasta,
chef.

So mark your dish
out of ten.

6 1/2.

Joe, I'm going to go
back to you.

Not perfect.
I think there's some issues.

The sauce is
a little bit grainy.

Pecorino romano is
a very difficult cheese to use,

But in the greater context

of your MasterChef journey,
Luca,

I think that you have a lot to give,
and I want to see you cook.

I want to see you compete,
so I'm a yes again.

Thank you.
Thank you. Grazie.

Graham,
yes or no?

The ravioli itself,
the pasta,

the filling, it's perfect.

But the sauce, it just--
it kind of ruins it for me.

It's almost overly salted,
and I don't like the texture.

I was a no last year,
and sadly, I'm a no this year.

I apologize.

I understand.

We've been
down this road before,

and you've got a big pair
to come back into this competition

and put broccoli rabe
inside a ravioli.

I made the right decision
last year,

and I'm going to make
the right decision again this year.

Luca, I'm sorry.

You're not going back
to your job in New York,

'cause you're in MasterChef.
Congratulations.

Wow.
Here's your apron.

Well done.

- Thank you.
- Now...

Yes, chef?

Be more confident.
Slow down.

- You'll surprise yourself.
Congratulations. - Thank you.

Can I hug you?

- Well done. Good job.
- Thank you. I will improve.

Bravo.

Grazie.
Ciao.

- Thank you.
- All right.

- Thank you very much.
- Less is more.

Bravo.

Thank you!
Forza italia. Bravo.

Thank you, grazie!

I feel fantastic.

I got the apron.

This is big redemption.

Whoo!

Mama, papa, I made it!

Whoo!

Next time we'll be talking,
I'll be the next MasterChef.

Next week on MasterChef,

Those who won an apron
must now fight to keep them.

Half of these people
are going home.

This is the biggest challenge
of your lives.

As the battle to win entry

into the MasterChef kitchen
gets underway,

Some will rise
to the challenge...

But most will see their dreams
Go up in smoke...

Time to go home.

Aas the search continues

For america's next MasterChef.

When I say
the competition is on,

I mean it is on.