All language subtitles for VID_20260428_195345_272[1]

This season, MasterChef is going global.
Welcome everyone, as the best home cook

in the USA will represent four
territories across the globe.

Asia Pacific!

Europe!

America's babies!

Team Africa!

This is MasterChef Global Gauntlet.

Let's go!

Make something that is totally unique to
your culture and to your territory.

Making a Jamaican beef patty. Everything
is so South Indian.

We're doing a kangaroo.

Kangaroo. Aussie, Aussie, Aussie!

Can we get back to the dish, please?

The cook will find tooth and nail to not
get benched. A red

card. Oh, my God!

I'd be nervous about me, too. Ooh, that
was good game play.

Because in a competition this rowdy...

Everyone has the same goal.

We're embracing World Cup fever here in
the Moscow kitchen.

It's a celebration from start to finish.
This is a royal wedding.

Oh, my God!

Nick DiGiovanni.

But not everyone can handle the heat.

It's off. They're both off.

Are you here? That is raw.

It's like a pilot.

We're in the pan.

Please! This is mad!

Switch! That's enough. Go. That's
enough. I don't get it. Just slice one.

it in!

Get it on a plate!

I am feeling overwhelmed.

It's all right. It's okay. You're not
going to make it.

I don't taste any of the almond in this
dish.

It is so unappetizing.

It felt like I forgot how to cook.

You're not going to fool us.

Oh, goodness.

Would you eat that?

I know you so much better than this.

If you tell yourself I got it, you will
conquer. I'm not afraid.

But when the passion for their culture
shines through.

I am shocked that you made this. It's
kind of incredible.

These home cooked will be transformed.

This is a beautiful dish. Into the best
amateur chef.

You nailed it.

This kitchen has ever seen. This makes
me want to go to Morocco.

But only one will claim the title. You
have put both head and heart in this

place. Soap bopper. Thank you so much.

And stand on top of the world. It is
exceptional.

You'll feel it.

This is MasterChef Global Gauntlet.

master chef kitchen right now.

Oh, look at this. This is nuts.

I've got Europe.

Oh, my God. That clock's going to be my
worst enemy.

Oh, my gosh.

What's up, man? What's up, bro?

I'm Jeff.

Erin, what's your name?

Basha. Nice to meet you. Daniel.

Hell yeah, bro.

Where are you from? What do you think,
bro? I feel the pair, bro. What do you

think, bro? You got to be like Italian,
European.

Boom. What's your background?

I'm Spanish.

Oh, wonderful.

This is awesome.

Being here is a dream come true. I'm
like overly excited right now. It is

an honor.

to get to represent India.

I love my culture and I was raised to
share it with other people.

Italy is going to win MasterChef. Europe
is known for food. They're known for

the flavors. It's not really even a
competition at this point. I'm here to

you that Jamaica, we're mad confident.

So get ready for the competition because
I'm here to win. I want that apron more

than anything I've ever tried for in my
life. I'm ready to cook. Let's go.

to the amazing MasterChef kitchen.

This is going to be no ordinary season
because

we're about to witness something truly
amazing.

The World Cup hosted right here in North
America.

And in honor of that iconic tournament,
we are hosting our very own global

food competition.

This is MasterChef Global Gourmet.

Let's do it.

Yeah, let's go.

You are each an ingredient in the great
American cultural melting

pot. Yeah.

So we want you to put your heritage on
the MasterChef map.

Just like in the World Cup, this
MasterChef Global Gauntlet is going to

team sport.

This season, we'll have four territories
represented.

We have the Americas.

Nice.

Africa.

And just want to welcome, the only way
to get in is through the qualifying

round.

Just five cooks from each territory will
move on to the next phase of this

global gauntlet.

The only thing standing between you and
the world is your signature dish.

Make us all delicious dishes that really
show us where you come from, how that

has shaped who you are today, and see if
that global influence can make you

America's next MasterChef. Yeah?

Right. It's time to see which one of you
will earn one of these.

An iconic...

MasterChef apron.

That's my size! That's my size!

And with tonight's qualifier, the
territory that will fight for the

purse is... Europe! Let's

go!

Let's go!

Guys, in Europe, you have 50 countries,
from Albania to the United Kingdom.

Home. to iconic dishes like Greek
spanakopita, Spanish paella, obviously

greatest steak of all, a bistecca
fiorentina, the Italian T -bone steak,

Don't forget beef wellington, Joe.

Right, tonight you'll have just 45
minutes to cook your signature

dishes. The readers scream you, and most
importantly, your European heritage.

To get through this global gauntlet,
you'll need to get a yes from all...

judges. And without three yeses, you
will be leaving this kitchen empty

We'll see you through those doors. The
very best of luck to you all. See you

shortly. Good luck.

This is going to be exciting.

They are lively.

I can't believe we're here. This is
amazing.

I tell you what.

It's really nice to be back with you
guys. Thank you.

Season 16.

So today is Europe. What do you think?

I think about starting culinary school.
Everything that we were taught was based

off of European ways.

Yeah, but let's be honest. It does come
with a lot of pressure representing your

cultural heritage.

Listen, I want to see not just the drive
and the passion, but the authenticity.

There's a lot of great cooks out there.
We have to keep it tight. We only have

five aprons tonight.

It's going to be one hell of a thing.

Miami, Florida, and I'm representing
Italy, specifically Sicily.

My name is Dan.

I'm from Austin, Texas, 31 years old,
and I'm representing my family's

They immigrated from the Soviet Union.

My parents came to the United States as
political refugees in 1988.

I learned to cook with my mom. We found
my grandma's recipe book once she passed

away. My love of cooking developed more
and more over time.

Looks good. Thanks, babe.

in the world to me to get an apron for
my grandmother for my family being here

it's not just about me it's carrying on
a legacy because my grandmother veronica

chili was on season six of master chef
i'm dedicating this dessert to my

granddaughter that pie damn hey good my

grandmother did great on master chef she
should have went all the way There's a

line from The Godfather that says, never
turn your back against the family, and

that's exactly why I'm here, to give
vengeance for Mimi. She's my blood.

Perfect. Look at that.

Let's go!

Welcome. Hi. My name is Dan. Dan, tell
me about this. What are you doing? I'm

making cheese blintzes with a blackberry
compote. Gotcha. So my family

immigrated from the Soviet Union.

Present -day Belarus is where my parents
are from. And in terms of the crepes,

what have you got in there? Because it
looks nice.

These are typical French crepes.

I thought we'd be tossing that, mate.
You're not tossing that. You've got to

toss those things, haven't you?

I'm playing the thief.

Come on. This is not the time. Do you
want to see him toss a crepe, yeah?

Come on.

Let's go. Come on.

Come on. There you go.

Come on.

Let's go.

Good evening.

How are you?

Wait, hold on a minute.

Hello. Hi. Do you remember me? Do I?

You should. I remember your apple pie.

Oh, my goodness me.

Veronica. Come here, girl. See?

Goodness, Tim.

This is your incredible granddaughter.

She's a shooting star.

I love that. Well, so are you.

What's the dish? Where is it from? I'm
making you Sicilian cannoli. I love

These shells, super important.

And it's half as good as what the apple
pie was years ago. Oh, okay. I pray.

Thank you.

Let's go.

All right. I got to build these.

Slow down. Just slow down.

This one's a little oblong.

Give us your first name, where you're
from, and tell us about the dish.

My name is Dan. I live in Austin, Texas,
and I've made you cheese blintzes with

a blackberry compote. So I'm
representing my Russian Jewish heritage,

a really picky eater, but when my
grandma made me cheese blintzes and put

the table, she would say, eat, you'll
like this.

Shall we eat?

You must eat now.

It looks nice, but it's incredibly
simple.

Let's hope they taste amazing.

Okay, remember, you need three S's for
an apron. So let's begin with Gordon.

Yeah, listen, great execution of the
crepe, but the filling is very dense. It

just needs a touch more sweetness just
to make it a little bit more

Yeah, I love the presentation of the
roll here. I mean, everything looks

perfect. Perfect. But the cheese itself
feels very chalky.

Daniel, it's a no for me. I liked it.

It's okay. I love you. Hello.

Welcome, welcome, welcome.

All right.

I'm Julia. I'm from Miami, and I made
you guys the holy cannoli trinity. And

it's tiramisu, pistachio, and then a
classic cannoli. Now, you make cannolis

home. Is it a family recipe?

I actually own my own cannoli business.

Oh. Yes. So it's pretty small scale
right now. It's out of my mom's kitchen.

And I actually went to Sicily to go and
try a bunch of different flavors. And

then this is what I came up with. So you
actually did a research trip to Sicily.

Yes, that's right. She's very thorough,
young Julia. Oh, I love that. Yeah, it

was my dad's money.

That's amazing. Shall we go and take a
look?

Yeah.

All right.

Oof. Wow.

What happened with the plating here?
Yes, typically cannolis are a very

dessert, I would say, and I was trying
to kind of elevate that. However,

back, I kind of wish I would have just
kept it classic. I'll be honest, I'm

slightly put off with all these little
splats and the silly garnishing.

It doesn't look very appetizing, does
it?

That's fair.

I'm hoping they taste better than they
look.

I'm hoping they taste better than they
look.

That's fair.

Shall we try?

All right.

You need three yeses to get one A for
it. Gordon, what do you think?

The shell's actually cooked beautifully.

It's crisp and blistering on the
outside, but the flavor's there. There's

ways about that.

For me, it's an absolute yes to an
apron.

Thank you.

One yes.

I'm already tearing up. Yes.

When I bit into the pistachio cannoli,
it broke on me.

But in the best kind of way.

Like, I was so happy that it was crisp.

The flavors are there. It's not too
sweet.

For me, it's a yes.

Oh my God, you guys have to stop doing
this. I'm like, what have we done?

Well, that's a yes, young lady. Ger,
this is on you.

It comes down to the Italian for the
cannoli.

This is a difficult thing, guys. You're
young. You know, it's fierce out there.

Give me the chance. Give me the chance
and you'll see.

For me, it's a yes.

Thank you, guys.

Thank you, thank you, thank you, thank
you. Put on the apron.

Great job.

I have no words. I'm just so, so
excited.

You're going to go past me all the way
to the end. Oh, don't cry, don't cry,

don't cry, don't cry.

Tasted a lot better than they look.

100%. How many 20 -year -old chefs do
you know that's gone to the birthplace

something? Happily surprised.

What a promising start.

I can't wait to see who's next.

Looks so tough.

But inside, I'm freaking out.

I just take it very well.

How's that seafood doing?

It's been fine.

This dish is definitely going to earn me
an apron today. I think they're going

to love it. They're going to feel like
they're sitting right in front of the

beach, you know what I'm saying? And
tasting seafood paella.

Punchy. Yeah, punchy.

When people think of Scottish food, they
sometimes just think that it's fried

food, and I want to disprove that. They
have beautiful seafood.

Oh, yeah. Oh, yeah. Oh, yeah. Oh, yeah.
Smoke in the kitchen.

Let's go.

My name's Nico. I'm making red wine
risotto. This dish will earn me an apron

because this is, like, me on a plate,
Northern Italian. Like, I'm very proud

Northern Italy. And this is a classic
risotto, so Joe shouldn't be complaining

too much.

Agatha, so what are you making? I am
making arroz meloso with seafood and

on top. So this would be a Spanish dish,
I would imagine. Yes, kind of similar

to the paella, but with more broth.

Okay. Where did you come to America?

I came because of this guy.

So my first name isn't fair.

And then I met him. And I stayed.

Why MasterChef? Why now? Like, what does
this mean for you? I love cooking for

my kids and my family.

But I think I have more to offer and to
share. All right. I would taste the

salinity in the roast and see if you
like it that way.

It's good. I think it's good. You think
it's good? Yeah. Even though we decide

who gets the apron, it only matters what
you think.

Good luck.

Thank you so much.

Good job.

Thank you.

Salinity. Let me taste it again.

Hey.

What's your name?

Nico. Who are these dudes?

These are my fans.

Ah, so cute.

Nico, what are you cooking?

I'm making a red wine risotto with
caramelized pears and gorgonzola. Oh,

ambitious. Is this a dish that you often
have?

Yeah, so I'm from the north of Italy.

Do you speak Italian to me now, too?

You speak Italian?

Yeah, yeah, I'm fluent in Italian. What
else do you speak? I speak Spanish and

Romanian, and obviously a little bit of
English. Ah, you speak Joe.

How many do you speak?

Many. We're here to talk about Nico.
Italian, Italian, speaking a lot of

languages.

Young.

Handsome. Are you feeling some kind of
way right now, Joe? I feel nothing. He's

got hair.

He's got hair for both of us.

So here's what I'm feeling, though.

That's a lot of liquid.

There's the risk of popping the kernels.
Yeah.

It's a tricky thing.

Nico, be careful. I would get some of
that liquid out. You have nine minutes

left. You think you're going to make it?

Positive.

Not if you don't make a change. Good
luck, Nico. Thank you.

Very good, very good. I grew up watching
MasterChef with my family back in

Italy, and to not make Italian food
perfect for Joe would destroy the world

me.

Damn, that is frustrating.

I had a little bit too much talk when I
wasn't paying attention. It's just

frustrating that it's not perfect.

I know. I've made it a million times and
it's always perfect.

It's okay. We got it. We got it.

Yeah, it's better. That's way better.

I have to start plating.

Let's go.

Perfect.

That was good.

You're good, Nico. Let's go home
stretch.

Five, four, three, two, one.

Let's go.

Love you.

Welcome, young man. Come on up.

My name's Nico. I'm 21, and I'm from
Millburn, New Jersey.

And the dish, Nico? The red wine risotto
with caramelized pears.

sage and gorgonzola. Wow.

This dish, it comes from waking up in
the mountains of northern Italy and

watching my granddad eat gorgonzola from
the knife.

Sadly, he passed, and we had to sell the
house that he grew up in, and winning

MasterChef would allow me to buy back
that house and make it into the

that I want it to be.

I love that.

Should we try it? Yeah.

Okay.

Of course, we know in all these years of
MasterChef, risotto is a tricky beast.

This is either going to work or it's not
going to work.

Shall we go?

Yeah.

So, Nico, tonight you need three yetis
to get your hands on that apron.

Sure. This is an interesting thing.

When you were cooking it out there, you
were a little bit in jeopardy.

I perceived it as being too liquid.

But, um...

It really came together as it cooled
down a little bit. And I don't know if

you're lucky, smart, or good, but you
just really were able to execute a thing

that's very, very difficult.

But the sage is bad news.

Come here, come here.

Give me your hand, give me your hand.
We're going to fix this. Give me your

hand. We're going to fix this dish. Hold
me your hand.

All right? All right? You can hide that,
put it in your pocket, pretend like it

never happened, do something with it.
Now we have a perfect result. I'll come

back.

You got one big C.

Complimenti. Bravissimo. Grazie mille.
Guarda che piango.

Piangi, piangi. Dai pure, piangi un po'.
Italian men should cry.

Jeff, what do you say? I love the pear
and the gorgonzola together.

The sweetness and the saltiness worked
really, really well.

For me, yes.

Oh, that's two.

So now you just need Gordon. Yes or no?

Flavor -wise, rice is absolute max.

But I'll be honest, it doesn't need to
stage because the gorgonzola gives it

that nice tartness and richness.

You're young, and I'm more concerned
about what happens after this in terms

what you're up against.

If I can survive this audition, I can
survive any challenge that MasterChef

throws my way, and I'm only going to get
better from here.

Delicious.

And it went from looking like food. Took
the liquid out, came together, and it

worked. One of the best risottos we've
had.

Bravo. Two aprons down, just three left.

Good evening.

Hello, hello.

Welcome.

Fantastic.

My name is Jocelyn. I am here
representing Scotland.

My mom is from Scotland.

And what do you do for a living?

I am a romance author.

Oh, I love a romance novel. You write
like about romance would be like

where people fall in love. Yes, yes.

There's a hero.

It's not clear to me. It's not clear.

So how do you get inspired to write
romance novels?

I am a romantic at heart. I think it's
easy for me to be inspired just by

in my life. Would you be inspired to
write some prose about my Scottish

here? Oh, okay.

I step forward and set my dish down,
heart pounding.

In walks Chef Gordon Ramsay.

Shirt tight across his formidable chest.

Golden locks falling recklessly over
piercing blue eyes.

He tastes.

Oh. And?

We can stop now. That's fine. Wait, no.
I'm wondering. She's dying.

I'm wondering.

Honestly, this is romance with a heavy
dose of fiction.

Can we get back to the dish, please?

Tell us what you've made.

I prepared a crispy salmon with a
cauliflower velouté.

Okay. That visually looks simple. A lot
of rustic charm.

I feel like as I'm looking at it, I can
taste the different textures from the

crispy skin and then obviously that
creaminess of the velouté underneath.

Right. Let's see. Let's cook on the
salmon, shall we?

Oh, please.

That's what you wanted?

Right.

Let's see. The cook on a salmon, shall
we?

Oh, please.

That's what you wanted?

Oh. So sadly, you can see that is
undercooked, which is such a shame.

It worked well, the dish. It really
does. It's just such a shame because we

enjoy salmon that is pink and sadly, as
you know, yours is cold and somewhat raw

in the middle. Yeah.

Sadly for me to know.

Okay. It's a great idea. Yeah. And
continued success with that writing.

absolutely. Thank you. Please don't
write about Gordon anymore.

Okay. Thank you.

What a shame. Somewhat unromantic.

You got four minutes.

I am so proud to be representing Spain.

This opportunity for me means everything
because I was born in Valencia, Spain.

My grandpa had a restaurant. Watching
different generations of my family

working there, that helped make...

who I am today in the kitchen.

You are Bob.

What?

You're Bob.

After becoming a mom, I struggled to
find my path.

I've just been craving something for
myself as a woman.

Five, four, three, two, one.

The apron for me will be validation that
my passion for food is worth pursuing.

Come on in.

Hi. Give us your first name and tell us
about the dish, please.

I'm Agatha, born and raised in Spain.
And today I made arroz meloso with

and snapper.

Shall we?

I love the fragrance from this dish. I
can smell the pepper from here sort of

blossom and blooming, beautifully done.

Visually, it's beautiful. It's really
just like jumping off the plate.

Let's get in there.

It's come beautifully.

And what was the seasoning on the
pepper?

Just salt.

The rice has a lot of seasoning and
flavors, so I didn't want to overpower

All right, so you know that you need
three yeses. If there is one no, you

move forward.

Right. The rice is cooked beautifully,
just over del dente, which is nice.

Summer, listening as an amateur cook,
you are Spanish through and through. A

resounding yes from me.

The fact that I taste all the seafood in
the rice, I mean, it is flavorful. And

together, it is a really nice
combination.

I think it's going to be a yes.

Thank you.

This dish is very, very subtle and very,

very elegant.

And the seasoning, it's not easy to make
a rice cooked in a stock with the fish

in there and have everything be so
refined.

Thank you.

Appreciate that.

That's a yes for me.

Thank you so much.

Congratulations. Three yeses.

Put that on.

Thank you. Really well done indeed.

Yeah, this means a lot.

My kids are my everything, and I'm
missing them so much, but this is a life

-changing opportunity, and, you know, I
have so much more to show.

Delicious. She knows what she's doing.

Really good indeed.

Viva la España.

Three aprons down, two left. Way to go.

Listen, you're all stars, right? And so
you understand how to turn minimal

ingredients into a next -level dish.

The most intense season of Next Level
Chef is here.

I did not come to play.

And the competition is more chaotic than
ever.

That's crazy.

Next Level Chef, all new Thursdays on
Fox.

Oh my God, so amazing to represent
Europe and Greece.

I am representing Poland!

Let's go, Poland!

Come on, babe, you got this.

Bobchi would be proud, man. Bobchi would
be so proud.

My beloved grandmother, who I call
Bobchi, she was from Poland. She

horrors of World War II before coming to
the States and starting a new life here

as an American. So I'm very, very proud
and happy to be repping Poland.

My grandmother. My bop show would be
extremely proud of me because she knows

that this Polish girl can cook the mean,
delicious Polish food.

Doing great, babe. Let's do it.

I'm making some pita here. My cooking
journey goes back to growing up in a

where a Greek mom always cooked.

And then once I had a family, I wanted
to share with them the Greek dishes that

I grew up on.

Keeping an eye on our time. It's kind of
like at home. Got one kid coming, one

kid going. Got a land dinner right in
the middle.

Man, it smells good.

Right, good evening.

Hello, Varsha.

Varsha, hey.

Hey, how are you, Michael? Are you good?
I'm doing good. How are you? The wife

of Michael from season 11.

Go get that apron.

I think this is a vegan crab cake.

Are you a vegan?

Yes, I am.

Can you cook non -vegan? I was non
-vegan for 45 years.

You got it!

You got it!

Welcome back.

So why now, eating 16 a month, Chef?

Because I'm representing Poland, of
course. Love that. And what's the dish,

please? Polish kowomki, which is stuffed
cabbage.

Wow. It's delicious.

I can't stop eating them. We need to
cover them halfway.

Don't make them too big. Thank you very
much.

Wow. Hurry up. Get them in.

You got this.

That's showbiz, baby.

Right.

Hello, hello.

What's your first name? My name is Jeff,
and I'm from Boston. Today, I'm cooking

a cotelet with an herbed spaetzle.

Pork, you know, is very unforgiving.
Yes. How are you going to prevent this

going dry?

You know, I cook it very gently, just
enough so that it's crispy, and it's

nice and tender on the inside. Love it.
I usually nail it. Well, fingers

crossed. Make this dish stink. I
absolutely will, Gordon. Okay. The very

luck, guys. Come on.

Thanks, everybody.

Let's go, let's go.

Nailed the cry.

You're doing a good job.

Good evening. Welcome to MasterChef. How
are you? Thank you. I am great. This is

my wife, Tina. Tina, and this is Ted.

Tell me about the dish. I'm making a
shrimp souvlaki with a whipped feta. So

we're going to put them on skewers, and
I am going to use the cast iron. How

good is this dish on a scale of one to
ten? It's a ten.

It's a ten. It's fantastic. I love it.
And why this year? Why this year? Oh,

global gauntlet. I want to show how
Greeks take care of America. I love

have a lot of Greek friends. They know
how to party. Oh, my God. Our house is

not just my... big fat Greek wedding. It
is my big fat average Greek Sunday. I

love that. When we start off a Greek
party, we end a Greek party, it's a big

oppa! Come on!

Come on!

Let's break some plates right now. Are
you ready?

No, no, wait for me. Let's get some
energy in the room. Are we really

plate?

Oppa!

Watch the chuck on those shrimps.

Take them off 30 seconds early. And bake
them as well.

Let's go, Ted. Let's go.

I'm taking a risk today by making
shrimp.

Shrimp can overcook super fast.

We're going to leave it on just a little
bit longer. But this plate is more than

just some shrimp, some tomatoes.

That looks awesome.

This plate brings together so many
generations from me, my mom, everybody

us. Five, four, three, two, one.

It's a little nerve -wracking.

There we go.

But I feel so confident because I am
bringing the judges to Greece with my

simple dish.

Come on in.

I'm Ted from Chicago, Illinois.

I'm representing Greece, and I've made a
shrimp souplaki with a whipped feta and

a homemade fresh pita. Let's go.

Okay. Oh, I think it looks good. Very
inviting. I love that. I whipped that

underneath. The shrimp looks nice. The
blistering of the tomatoes, even the

color, it makes me want to dig in for
sure.

Shall we?

You made the pita yourself? I made the
pita myself.

Right. I think bread is for sopping, and
I want it to sop up every

bit of that sauce.

It's 100 % yes for me. Thank you, Chef
Tiffany.

Sure.

I have to say, it's speaking my
language.

I like the elegance of it, and I like
the balance of it. This is a yes for me.

Thank you.

Now, your destiny and your apron lies in
the hands of Chef Gordon Ramsay.

Shrimp are cooked beautifully, and I'm
glad you went the extra step and made

that bit of bread, because it's
delicious. Thank you. But listen, it's

right?

Too simple for you?

It's simple, right?

Too simple for you?

Do you have more in your itinerary?
Absolutely.

With the apron, you'll represent Europe.

Well, you've got to represent the Greeks
from Chicago.

You've got to make sure you come strong.

I'm...

I'm a yes.

Congratulations. Thank you. Oh, thank
you so much.

Congratulations. Thank you so much.

This is good. I like the, it's like a
tailored suit.

I'm going to bring the big, fat, Greek
kitchen to MasterChef.

Opa!

We have only one apron left.

All right, take it easy.

It does look good.

You're fresh in it, babe.

How many minutes? A minute and a half.

Plating. I'm going to get my plate down.
There you go. There you go.

Where's my food? Ooh.

You got this. I believe in you, my
trouble.

You're doing fine.

Five, four, three, two, one.

I will get that apron.

My name, Basha, is going to be written
right over here.

Europe! Right, welcome.

Hallelujah, finally.

My name is Basha, and the culture that I
represent is Poland.

Love that.

I made Polish truffle gowonkis with dill
oil.

My name is Jeff, and today I've made for
you a kotelette and herbed spaetzle.

Wonderful. Hope you enjoy it.

Jeff, it looks hearty. Love the special,
the browning that you had on there.

It's very tricky when you're cooking
pork, especially with those breadcrumbs.

Pork can overcook.

I think that the plate has a lot of
complexity. What's this kind of black

shavings on the top?

Grated truffles. I wanted to bring out
the umami taste to it. Kind of like

putting lipstick on a pig.

Shall we try it?

How long did you cook these for, Jeff? I
want to say about six to eight minutes.

So you just have to be very, very
careful there. Never go too thin,

it's sort of overcooked.

It looks good.

Oh, my gosh, it's like the ultimate
fruit.

This is a very humble dish, and you put
a lot of care into this dish. Especially

delicious, crispy, fluffy, and just
really nice.

The mustard aioli and the green
component are both bitter and

nice, but the dish, it's just a big
drive.

Okay. I was taken back with, like, how
rich of a flavor you could get in

the time that you had.

The filling is delicious. You've got to
ride with the balance of the rice and

the starch, but...

I'm going to be honest, there's some
elementary mistakes here.

Yeah. It doesn't need $150 truffle.

This is a fair season, and these aprons
aren't coming easy.

And will you get swamped in the
competition?

We'll stop on this one.

It's okay.

It's okay.

I'm going to make Europe so proud.

Yes!

She's going to rub it in my face so hard
if she doesn't win.

But I'll take it for a win.

It's good. It is good. I'll be honest,
it's actually better than a husband's

dish first time round.

It was vegan crab cakes.

That's right, yeah.

What a great first night.

Can't wait to see what the other
territories have in store. It's going to

amazing season.

Next time on MasterChef's Logo Gourmet.

It's time for another qualifying round.
The auditions continue with Asia

Pacific. I'm representing China.

I'm representing Pakistan.

For me, representing Vietnam on
MasterChef.

As more home cooks compete for a coveted
white apron.

My three daughters are watching.

Tell them I say hi.

Give me ten seconds.

One, two, three, let's go.

The big question is, does Asia Pacific
have America's next MasterChef?

Flavor -wise, it's delicious.

It's the kind of thing you'd be asking
for more of.

This taste of history, culture, family.

I have to say yes, because that's done
well.

One of the most expensive cuts is
overcooked. It's a no from me.