All language subtitles for MasterChef.US.S16E05.1080p.WEB.h264-EDITH

Tonight, on "MasterChef:
Global Gauntlet"...

Welcome to the top 20!

...the four territories,
the Americas,

Europe, Asia-Pacific,
and Africa...

- ( blaring )
- ...go head to head for
the first time.

- Let's go! Come on!
- Asia-Pacific!

- Yeah, baby!
- Yeah!

If you cook
the best stadium food,

you'll also save
the rest of your territory

- from elimination.
- All right, Americas!

- We're getting there.
- Just over five minutes to go.
Are you running behind?

I'm pretty confident
that me and my team are going
to get that pin.

- How's Team Europe doing?
- Oh, ( bleep ).

But one mistake
could cost the whole team.

Oh, my God.
This is a disaster.

- How we doing, Team Africa?
- Help me!

Do you want these
to be burnt like this?

There are times where
you just have to start over.

Is this a Band-Aid?

- ( gasping )
- ( coughing )

( music playing )

- All right.
- Here we go.

Top 20.
Four incredible territories.

- ( gasping )
- Oh, my God!

- Yeah!
- Oh, my God.

- Ooh!
- I'm so excited!

- Welcome, guys!
- Come on!

- Americas, let's go!
- Let's go, top 20!

It is the most amazing feeling

walking into this kitchen

knowing that
I am one of the top 20

home cooks in America.

Oh, yo, you see
the soccer balls?

That's sick.

And I'm here to show everybody

what a great home cook
representing Team Europe can do.

Welcome to the top 20
"MasterChef: Global Gauntlet."

Yeah! Top 20!

Whoo!

Tonight, the real
tournament does begin.

And honestly,
I'm so excited to see what
the world has to offer.

I'm ready, I'm ready,
I'm ready, I'm ready.

This is a high stakes
global battle

with a big prize up for grabs,

that quarter of
a million dollars.

- Yeah!
- ( cheering )

Now, for the first phase
of the competition,

you'll cook alongside other
members of your territory,

where each of you
will be responsible

for your own individual dish.

We'll then taste the top dishes
from each territory.

And if you cook
the best dish of the night,

you'll win
the MasterChef immunity pin.

- Ooh!
- Let's go!

This will keep you safe
from elimination

in the following challenge.
But even better news,

you'll also save the rest
of your territory from
elimination tonight.

- Yeah!
- We got it.

We got it. A-game.

- All right.
- Yes!

We'll then taste
the worst three dishes

from the remaining territories.

And unfortunately,

one home cook
will be eliminated.

Now, in the spirit
of the World Cup,

for tonight's challenge,
we want you to make

elevated versions
of traditional stadium food.

But listen up, guys.
We're not in the nosebleeds
of your local stadium.

We're in
the MasterChef kitchen.

And that means
we want food that only someone

who knows your
culture could cook.

That's what could send you
and your territory

- to the safety
of that balcony tonight.
- Yeah.

Tonight, you'll have 60 minutes
to cook an elevated dish

inspired from stadium food.

Use everything in this
kitchen at your disposal,

from the mouthwatering
ingredients from that pantry...

- Mmm!
- ...to the incredible,
top of the line

Thor kitchen ranges,
crafted to meet every demand

- from professional chefs.
- Oh, yes.

- Right, everybody ready?
- Yes, Chef!

- Yes, Chef.
- Good. Your time starts...

In fact, wait. Wait.

Come on!
It's the soccer World Cup.

- Oh!
- Come on!

Let's go!

Right, your time starts...

( blaring )

Ooh!

- Oh, my God!
- Easy, easy.

- First pantry. Pantry chaos.
- I love it.

- Behind!
- Sorry, sorry, sorry.

- This pantry is chaotic.
- ( shattering )

- Oh, my ( bleep ) God.
- Oh, no.

- What happened?
- Cracked bottle.

- Oh, sorry.
- People are almost
trampling each other.

- Has anybody seen sugar?
- Behind, behind, behind.

I am about as front
as I can get.

But I'm a professional
wrestler.

- Oh, I need these.
- So I kind of feel like
I'm at home.

Ah!

Okay, let me think.
Let me think.

Wait, am I in the wrong spot?

Oh, yeah. Just kidding!

We gotta go!
Let's go! Come on!

Wrong station. Oh, no.

Maybe I'm more nervous
than I thought.

Okay. Whew!
My eyes are burning.

Americas, relax.
We got this. Nice and easy.

I'm making my take on
a chicken carnitas taco.

So I boil the chicken,
get it nice and tender,

crispen up the chicken skin.

Putting some duck fat
and just going to broil it,

get it nice and crispy.
Should be good to go.

It's a very famous
Brazilian street food

that's served at games,
soccer games.

It's one of the most
famous in Brazil.

Always.

How exciting is this?
Top 20 and game day gourmet.

- Come on.
- Yeah, I think there are so
many different ways to go.

And I think everyone
has a very different experience
with stadium food.

I think we could be in
for a treat.

- Asia-Pacific!
- Yeah, baby!

- Whoo!
- How we doing, Team Europe?

- All good.
- We're doing good!

Guys, 10 minutes down,
50 minutes to go.

Let's go.

I am making a gyro burger
with loaded Greek fries.

- Team Europe?
- Go, Europe!

I am making paszteciki,
which is a Polish beef pie.

This is a festival
street food in Poland,

where people could just grab it,

go, and go back
to the game and watch it.

- Aghata. What are you doing?
- Hi.

I am doing tortilla de patatas,
a very classic Spanish dish.

I'll go to watch soccer games
with my friends at the bars
or around the stadium,

- and that will be
a classic always.
- Good.

So, like, little bite-sized
omelet or quiche.

Traditionally, it's like,
clean the fridge out,
let's do a tortilla.

- Yes.
- But how are you going to
elevate this?

I'm elevating it with
the caramelized onion,

and instead of
a traditional aioli,

I'm making it with roast pepper
with prosciutto on top.

- Sounds delicious.
Very best of luck to go.
- Thank you.

- Foo, do you have any garlic?
- Yes.

- Can I get, like, two?
- You can.

- Give me one second.
- I'll run over.

Perfect. At college,
I went to almost every
football game,

and chicken nuggets
were my favorite thing
to get there.

So this dish is going to
be an ode to that.

And to elevate it,
I'm going to make

a Taiwanese popcorn version.

- Let's go, Asia! Whoo!
- Yeah!

- Let's go!
- The immunity pin,
I need to get that.

Not only for myself,
but also my team.

- How we doing, Team Africa?
- Amazing!

You got this, Rita.
You got this, girl.

- Hi, Nora. How are you?
- Hello.

- Yes? What are you making here?
- I'm making...

- ...with Mediterranean salad.
- Is this something traditional

- that you would normally have?
- It is.

It's the cheapest sandwich

- you can actually
get in Morocco.
- Okay.

But also one
of the most delicious.

But what makes this elevated?

Um, what makes this elevated?

- It's delicious.
- Very good.

- This is the dish
of my childhood.
- Well, remember,

you really have to wow us
with this dish, okay?

- Yes.
- Stay calm, stay focused.

- Thank you, Nora.
I look forward to having it.
- Thank you, Chef.

Gordon: We're down
to 45 minutes remaining.
Come on! Let's go!

- Come on, now.
- I'm worried about time,

and I am very overwhelmed.

- Sorry.
- And I'm running like a chicken

- with her head cut off.
- Tomatoes, tomatoes, tomatoes.

I'm running back
to get tomatoes.

Then running back
to get olives.

Help me!

( bleep )

Damn it. Medic!

- Huh?
- Oh, look.

- Nora cut her finger.
- Eh?

Oh, my God.

A lot of things are going on.

It's chaos all over the kitchen.

Nobody wants to be
the first person

to leave the competition.

It is so much pressure.

Eee!

Ah. Ay-yi-yi.

Oh, my God.

( imitates whip crack )

I got this.
I don't have to freak out.

You gotta hurry.
You gotta hurry.

- Let's go, Team Africa!
- Go, Africa!

- Ah.
- You all good?

- Help me out. Okay. Sorry.
- Oh, I'm a little--

- How's Team Europe doing?
- Perfect 10.

- Let's go, baby.
- We're doing great.

Put some more butter.
Come on.

Here we go.

- Thank you.
- Here we go.

Today is all
about stadium food,

but we are wanting them
to elevate their culture.

We want to see
how creative they are,

and really how each group
will approach this challenge.

- Anybody got garlic? Perfect.
- Right here.

- Thanks.
- In Scotland I had
a meat pie recently

with a braised shin of beef
with truffle inside the pie.

- At the stadium? Wow.
- At the stadium.
It was mind-blowing.

Just throw that back in
for another minute.

Oh, ( bleep ).
Eggs, eggs, eggs.

Please don't break, God.
please don't break.

I'm making a spin on a typical
South African sausage
called boerewors.

Everybody who's from
South Africa who plays rugby

knows that you have boerewors
when there's a rugby match.

And I'm doing some
Parmesan truffle fries.

The most important thing
in this dish is the sausage.

If I don't get that right,
forget it.

Gordon:
Guys, we're 20 minutes down.

40 minutes to go. Let's go.

- Gracias.
- All right, Americas,
we're getting there!

- Let's go.
- Yes!

Oh, my gosh.
I need more water.

Hey, Tkaiya, how are you?

- Hi, Chef Tiffany.
- What you got going on here?

- What are you making?
- I'm making a Jamaican

beef patty with
a cheddar mornay sauce,

and like a barbecue sauce
and a cabbage and carrot slaw.

- What made you pick
this particular dish?
- It's easy to eat.

If you're at, like,
a stadium, you get up because
your team just won.

There is a lot
at stake right now.
There is an immunity pin,

- and that can keep you here
and your whole team safe.
- Exactly.

I'm pretty confident that
me and my team are
going to get that pin.

- Good. Thank you, Tkaiya.
- Thank you, Chef.

Today, I'm making a marinated
banh mi with a spicy aioli

- and with a pho au jus.
- Right, Aishu.

- Hi.
- Tell me, what are you doing?

I'm making a South Indian bonda,

which is like a savory doughnut.

Yes, it's a street food
phenomenon, right?

Yes. You can find it
in stadiums.

You know, one of the things
I love about a bonda

- is when it's light
and the texture is great.
- Fluffy.

So I'm putting curry leaves,
toasted cumin.

I'm putting some
grated coconut in there.

- And what's the protein?
- I'm not doing a protein.

Even though I eat meat,
when I think about Indian food,

- it's the vegetarian food
that really brings the soul.
- Sure. Good.

And what would it mean
to get your hands on
the immunity pin tonight?

I know we have a strong team,
and I'd love to show

the rest of the competition
that we're here and we mean it.

- Good luck, yes?
- Thank you.

Ah! I'm messing up.

I'm making salt
and pepper tiger shrimp with
a hot honey sambal.

It's like a really
fast Malaysian finger food.

So I'm going to do an elevated
version with some Thai basil,

some fresh chilies, shallots.

It just fries really fast.
It's super delicate.

No!

It's so pretty. You good, Ted?

- I'm good.
- I like that sound.
I like the sound.

Julia, tell me about the dish.
What are you doing?

So I'm making
crispy polenta fries

with a blue cheese mousse,
candied pancetta...

- Oh. Sounds nice.
- ...and a fig coulis.

Gordon:
So like Italian loaded fries.

Yes. This is my favorite
stadium snack, and I figured

I want to be true to myself
and also my Sicilian roots.

How do you know
stadium food so well?

Right out of college, I got
a job as a financial analyst

for a professional
baseball team.

So I was always at the stadium.

And what would that mean tonight
for you to get your hands

- on that immunity pin?
- I'm confident Team Europe's

going to get the immunity,
but I would love for it to be me

for my team to know
that they can count on me.

- Very best of luck, yes?
- Thank you very much.

- Appreciate it.
- Let's go.

- Oh, boy.
- Final 20 minutes, guys.

- Okay.
- Let's do--
what are we missing?

- All right.
- Aishu from Asia-Pacific,

she's playing to her roots
and going down

this sort of street food
phenomenon, bonda,

almost like
a sort of beautiful doughnut,
but rolled in spice.

- It's sweet or savory?
- It's savory.

Whew! Okay.

Oh, my God.

( bleep )

Medic!

The bandage fell out.

Please, I don't want to not--
( babbling )

Tiffany: Nora from
the African territory

has this sort of sandwich,

but it's haddock
and it's potatoes

and it's harissa
and it's chermoula.

So, so many, like,
traditional components
and ingredients in that dish.

How is she going to
put it all together?

Yeah, there's
a lot going on there.

There we go.
Now you're getting candied.

Gordon: Julia from
the Europe territory,

she wants to do an elevated take
on loaded French fries.

So she's starting off with
some really nice ingredients,

polenta, fresh figs,
blue cheese.

But something so simple,
it's got to be, like, elevated.

Those ingredients are
in the right direction.

It's all about
execution for Julia.

What am I doing right now?
What do I need?

Cornstarch, cornstarch,
cornstarch, that's it.

- I really hope this works.
- What are you doing?

- I really hope this works.
- You got this all day.

- Come on, now.
- ( bleep )

- ( bleep )
- What's up?

( bleep )

I don't like that.
I'm not using that.

- Do I have time to restart?
- Do I restart it?

How much time
do I have on the clock?

I have to get
my polenta fries in the fryer.

There are so many things
I need to do.

This is the last thing
I needed.

Oh, my God,
this is a disaster.

( bleep )
Oh, my God.

- ( bleep )
- What's up?

( bleep )

I don't like that.
I'm not using that.

Do I have time to restart? No.

( bleep )

There are so many things
I need to do,

and I do not have
enough time to restart it.

So I'm literally, like,
trying to turn it

so that it
doesn't look burnt.

That one's not useable.

I have to try to salvage
as much as I can.

Need to start my polenta fries.

- That's too thick. Oh, oh.
- No, no, I know.

And if not,
I'm in big, big trouble.

15 minutes to go. Last 15!

- Ooh, that's nice.
- Shampa!

- Hi, Joe!
- What's this? Some big pieces
of fried chicken?

Yes, we're doing a tandoori
spice buttermilk fried chicken

- with a coleslaw raita.
- Beautiful.

And it's going to have a
tamarind chili glaze on top.

- Is it going to go
in the form of a sandwich?
- It-- yeah.

What is the cut of chicken?
Is that a thigh?

Yes, this is
boneless chicken thigh.

That's going to take
a while to cook through.

- Yeah.
- And you need to let it rest.

- Yes, yes.
- So it's basically like

a spicy chicken sandwich
with coleslaw.

Yes, inspired by
Bangladeshi-style pakoras.

And you're making
your own chips, too.

Yes, I'm making
chaat masala chips.

- Fantastic. Good luck to you.
- Thank you, thank you.

- I don't have honey, I'm sorry.
- I could use sugar, right?

- Mm. I'll use sugar.
- All right, Peter,
what we looking at?

We're doing a yaji-spiced
chicken tenders.

- Yaji. What does that mean?
- Right?

It's almost like
a suya spice as well,

but it's more of
in the Northern Africa.

So we're going to season
the chicken tenders with that

and pair it with
an interesting ketchup aioli...

- Okay.
- ...a mustard cream sauce,

and then we'll have
some french fries.

My family and I always
are going to sports games.

And actually
one of my best memories
is going with my mom

to Nigeria versus America
soccer games.

So this is kind of me doing
a take on what we had there.

Okay, so in the auditions
with the duck...

- Yes, Chef?
- ...the suya was very light.

- Yes, Chef.
- You didn't really have that
spice, that flavor.

Are we going to have spice here?

Oh, my goodness.
Yaji spice will hit you today.

- Okay! Very nice.
- Absolutely, Chef.

- Best of luck, Peter.
- Thank you, Chef.

- Did you guys
see cabbage in there?
- I have regular cabbage.

Please? Yes. I'll take.

Okay, perfect.
The chicken is ready.

- Right, Jake,
tell me about the dish.
- Hey! How's it going today?

- What are you doing?
- I'm going to be doing
an elevated play

on a queso birria taco.

I grew up kind of going
in and around stadiums.

I was in the marching band
in college.

One of my favorite Mexican
stadium foods is a taco.

So I've got that
beautiful birria consommé
going right there.

- Wow.
- And I'm going to be getting
the cotija in a corn purée.

I'm going to be
finishing it off with a
birria-style tortilla chip

- dipped in consommé
and fried in a pan.
- Love that.

- And you're using
filet as well?
- Yes, I am using filet.

You've got just over
five minutes to go.

- Are you running behind?
- No, not quite.

I mean, I just got to
get this steak finished off.

So I got to get this up
to mid-rare temp,

and then after then
I'm good to go with the plating.

- Yes. Good luck.
- Thank you.

Five minutes to go, guys.

55 minutes down,
five minutes to go.

( bleep )

All right, Nora,
are you ready?

- Finish plating! Let's go!
- No, you're in panic.

- What's going on? Can I help?
- I'm not in panic.

I'm just trying
to get my stuff in.

- That's like a fish sandwich?
- Yep.

Wow, this looks really
interesting. Good luck.

I can't wait to try it.
Thank you, Chef.

Thank you, Joe. Sorry.

Come on.

Scissors, scissors!
Who's got scissors?

Did anyone grab their plate yet?

Oh, my God. Get plating.

Get plating!

- It needs sugar.
- Jake from the Americas
territory,

I think he's
a little bit confused.

He seems to spend so much time
cooking this filet mignon.

The birria sauce,
that's en route,

but honestly,
that steak is hammered.

Wow, that's beautiful.

I'm a little bit concerned
about Shampa from Asia-Pacific.

I've never seen anyone
cut chicken that big.

Look at the size of that thing.

I'm not too sure
if that's cooked properly.

- That's really thick.
- It has to go in the oven.

You know,
just to cook it through.

Gordon:
Guys, the final two minutes.

Start plating, please!

I really hope this works.

Oh, my gosh.

Pull it out, bro!
Finish strong!

Ay-yi-yi. Come on.

Come on! Get it done!
Let's go, Team Europe!

Oh, my God,
that mousse is sexy.

60 seconds to go.

- Finishing touches, let's go!
- One minute!

- Let's go, Americas!
- Let's go, Asia!

I'm shaking!
Oh, my goodness.

- Let's go, team!
- Come on, guys, let's go!

- Perfect.
- That is-- oh, my God.

Judges:
Five, four, three, two, one!

Gordon:
And stop! Hands in the air!

- Tiffany: All right!
- Joe: All right.

Let's go!

- How do you guys feel?
- I'm okay.

- Pretty good.
- ( bleep )

Oh, man.
Absolutely charred on that chip.

- Looks good, Ted.
- All day!

- Yeah, Team Europe.
- Oh!

- Team Europe!
- My God, be gentle
with the lady.

I don't know
what was wrong with it,

but it was just,
like, not frying.

- ( groaning )
- It's fine. It's good.

The fries are going to be soft.

Good job. Good job.
Ooh, that looks gorgeous.

Really? I feel like
it's a little messy!

- Way to go, Afro!
- Heidi, how'd you go?

- Good job. I think good.
- Come here.

Oh, it looks so beautiful!
Are you kidding me?

Aah!

( bleep )

- Hot?
- Yeah.

Nora: I'm feeling
a little overwhelmed

because I didn't
have enough time

to make my plate a little
more neat and more pretty,

but I'm confident
in the flavors.

They're so good.

Uh, yeah, but you never know.

There is always
plot twists, right?

Right, all of you, well done.

You have officially survived

your first ever
MasterChef challenge.

Now, it's time to come around

and take a much closer look
at everyone's dishes. Shall we?

- Let's go.
- Let's do it.

Right, Maria, you stewed
the chicken in that broth?

- I cooked the thighs in
the chicken broth.
- Thank you.

Jake, are you happy
with the cook of the steak?

Yeah, I believe I am.
It was coming up to temp
as time was ending.

- You are happy or
you believe you are happy?
- I believe I am happy.

- Mm-hmm.
- Tkaiya, what did you make?

I made a take on
a Jamaican beef patty.

This is a barbecue sauce
that my mom makes,

so I just did her recipe today.

- Thank you.
- I'm looking around
at the rest of my team,

and everyone's plates
look amazing.

But watching the judges
walk around the room

and inspect everyone's plate

is a way more intense
experience than I imagined.

All right, Dave,
what is this sauce here?

...and it's a reduction
of the cooking liquid,
chicken fat--

- Daghmira. Thank you.
- Yes. Of course.

- Peter, you used
the chicken tender, right?
- Yes, Chef.

- What was the dredge?
- Flour cornstarch dredge
and some seasoning,

as well as the yaji spice mix.

- Very interesting.
- Thank you.

Nora, this is how
you wanted it to look?

This is not how I wanted to look

after sitting with it
and thinking about it.

- All right. Thank you.
- Thank you.

Gordon: Right, Julia,
are you concerned about

the color of the polenta fries?

I wish I would have kept them
in a little bit longer.

- Thank you.
- I'm trying to read
every reaction

that the judges are giving.
There's not a lot of feedback.

Aghata, are you happy with
the cook on the tortilla?

- I usually like it
a little bit more creamy.
- Thank you.

It is a chilling experience.

- Hello, Shampa.
- Hi.

Looks like a really large
piece of chicken.

- Did you temp that?
- I'm a little nervous about it.

All right.

Hello, Foo.
You made the banh mi.

What spices did
you put in there?

Roasted star anise,

cinnamon, as well as cardamom.

Thank you.

Hello, Aishu.
What did you make?

I made a South Indian bonda.

There's no protein, no meat
or anything in here, hmm?

- No.
- Interesting.

- Thank you.
- Thank you.

- Daniel, what do we have here?
- Yeah, so I have a Taiwanese
popcorn chicken wrap.

- What's in here?
- So that has tofu, mayo,

Thai basil,
and a bunch of spices.

- Mm-hmm.
- That's interesting.

Thank you.

Gordon:
Wow, what a great first night.
Some fantastic dishes out there.

There is spice.
There is sweetness.
There is crunchiness.

Joe:
It's literally like taking
a trip around the world.

This is ( bleep )
nerve-wracking.

- We good?
- Yeah.

Right, well done.

It's time to highlight

the top dish
from each territory.

First dish,
from Asia-Pacific.

This dish was cooked
by a young lady

who really did do a strong,

elevated take
on a traditional dish.

Please step forward...

- Aishu.
- Oh, my God!

Amazing!

I can't believe I'm the first

to walk up to the judges
and present my dish.

I know that some
of these other competitors
are making proteins,

but I think my dish
is going to surprise people.

I want to start
this competition

with the immunity pin,
because I want to show everyone

that Asia-Pacific is number one.

Describe the dish, please.

I made for you
a South Indian potato bonda

with a coconut chutney
and a cilantro mint chutney.

Aishu, it looks delicious.

It is elevated, let me tell you.

But as you know,
it's equally about the taste.

- Mm-hmm. Yes.
- Shall we?

Joe: Would this be served
in a stadium?

Yes, you find this food
predominantly in stadiums.

You don't eat bondas at home.
It's a guilty pleasure.

Delicious, literally.

I mean, you've got it
absolutely nailed,

the color and the texture.

In terms of a celebration
at the game, yeah,

you're on the money.
Great job.

- Thank you.
- I like the coconut chutney.

I never had that before.
But the core of the dish
is that fine balance

between sweet and savory
that is very rare to find.

- Thank you so much. Thank you.
- Good job.

When I get a bite
of that doughnut with
a little of the coconut

and the garlic
and all of the chutneys
that you have going on,

it is a snack that
I would gladly indulge in.

- Good job.
- Thank you.

- Woohoo!
- Go, Aishu!

Okay, the next dish that
we want to taste is from Europe.

It featured
excellent sauce work,

and plated straight out
of a fine dining restaurant.

Please come forward...

- Aghata.
- Whoo!

- Congratulations.
- Way to go, Aghata!

Okay, Aghata,
please describe your dish.

I made the tortilla de patatas
with caramelized onions

and red pepper aioli.

This is a staple in every
stadium, every Spanish bar.

So, Spain in a little bite.

Look, there's not a glass of
wine or a beer in all of Spain

that doesn't have
a piece of torta next to it,
and I've eaten my share.

And you can tell just, like,
the ratio of the eggs

to the potatoes
that it's just right.

- I hope it eats well together.
- Thank you.

- Shall we taste?
- Please.

Yeah, I think that the potatoes
are perfectly cooked,

- and, like, a little bit
of the smokiness in the sauce.
- Thank you.

It looks unassuming,
but flavor-wise, it's banging.

- Thank you.
- Tortilla's delicious.

Potatoes are cooked beautifully.
Be careful of the aioli,

because once you've
got that prosciutto on top
of that, it goes soggy.

But it's a labor of love.
There's no shortcut in making
a beautiful tortilla.

- And you've done it well.
- Thank you, Chef.

I'll just talk about the courage
of doing such a common dish.

Because you elevated,
not in, like, putting caviar
or foie gras on it,

you elevated in
the subtlety of the technique
and the execution.

- Well done.
- Thank you.

- Thank you.
- Bravo!

- Whoo!
- Yeah, Aghata!

Okay, the next dish
from Africa had plating
that was a bit more rustic.

But the flavors were on point
in every single element.

- Please come forward, Peter.
- Whew.

- Let's go, Peter.
- Go, Peter.

- Wow.
- Good job, Peter.

Okay, Peter, what did you make,
and how does it relate
to stadium food?

Today, I made yaji-spiced
chicken tenders and fries,

some maggi ketchup aioli,
and a creamy mustard sauce.

Yaji's a spice blend found
in a lot of parts of Nigeria.

When I was a kid, we used
to go to stadiums all the time
with my mom and my brother.

- This is my half-time dish.
- Joe: Nice.

I love the look of all of this.
I mean, the whole thing feels
definitely more elevated.

- Thank you, Chef.
- Gordon: Shall we?

Chicken tenders are delicious.
They're crispy on the outside.

They're tender in the middle.
Beautifully seasoned.

But it's the two sauces
that really help elevate this.

I mean, when I go
to a stadium, oftentimes
I see those chicken tenders,

and these right here would
get me with the aroma alone.

You really smell
the spices from there,

and I love that you seasoned it
heavily on the chicken strips.

- I like this dish.
- Thank you, Chef.

Yeah, it's courageous
to do something that's very,

very simple and executed
at a high level,

which tells us a little bit
about you as a cook.

If you're willing to double-fry
fries that are cut this thick

and cook them
properly and crispy,

and the sauces are great,
it's all top level. Good job.

- Thank you, Chef.
- Thank you.

- Love you!
- Good job.

- Good job.
- Good job, brother.
Good job, bro.

Okay, the final dish
from the Americas,

this dish was beyond appetizing.

Please step forward, Tkaiya!
Let's go!

- All right!
- I feel pretty good
about this dish.

I know Jamaica's going to be
proud about this dish.

- That looks delicious.
- My patties look amazing,

but everything needs to be
good on the inside.

- Oh, wow.
- So I did a take on
a Jamaican beef patty

with a cabbage
and carrot slaw,

a sharp cheddar
cheese mornay sauce,

and a barbecue sauce.

It's something
that's not messy.

So, like,
you're at a soccer match,

and you'll just eat it,
get up.

Your team wins,
and you're still eating.

I love that
they are golden brown

and that crust looks proper.

My basic thing is making sure
there's enough filling in there.

- Okay.
- Shall we?

To Tiffany's point,
it's all about the ratio, right?

- There we go.
- So cute.

- Nice.
- Yeah? Is that what you wanted?

- Yes, yeah.
- Yeah?

Love that.
How long did you cook them for?

Uh, about 20 minutes.

The dough is buttery.
It's crisp.

Overall, I like all the sauces,
all the flavors,

and I really like the crust
that you have going on.

- Thank you.
- Tkaiya, there's a lot of work
that's gone into this.

The spice is absolutely
delicious on there.

It's nailed, it's elevated,
and you play to your strengths.

- Kudos. Well done.
- Thank you.

Yeah, it could have used
a little bit more filling

to the ratio of the crust,
but the crust is so good

on its own
I didn't even mind it.

It seems pretty straightforward,

but there's a lot
of details in this

that really raise
the standard. Good job.

- Thank you, Chefs.
Thank you, Joe.
- Thank you.

- Great job, Tkaiya.
- Great job!

All four of you have given us
a lot to talk about.

We need a moment.
Excuse us, please.

Good luck. Good luck.
Good luck.

I mean, all four of them
took mainstream staple food
and elevated it.

That was delicious. But it's
hard to get that so right.

Just praying Aghata
got the immunity.

- Are we in agreeance?
- Oh, for sure.

Aishu, Aghata, Peter, Tkaiya,

you four are safe
from elimination.

Well done.
Give yourselves a round
of applause, please.

Whoo!

Now it's time to see

who is going to earn
that incredible immunity pin

and keep their whole territory

safe from elimination tonight.

Tonight's best dish
was cooked by...

Aishu, Aghata, Peter, Tkaiya,

tonight's best dish
was cooked by...

- Aishu. Congratulations.
- ( cheering )

- Oh, my God.
- Oh, my God.

- Aishu!
- ( muted chatter )

Aishu, come up here and get
the MasterChef immunity pin.

( cheering )

Great job. Well done.

- Go, Aishu!
- Well done.

- Thank you. Go, Asia!
- Congratulations.

I'm so excited.
I am so happy to get
to represent India

and be the first
to win the immunity pin.

Make your way to the balcony.

And everybody else from
Asia-Pacific, join Aishu!

- Let's go!
- Yo, Aishu,

- you killed it, girl.
- You killed that.

There's some really
talented people here,

but I'm hoping people
are starting to see me

more of a competition
and taking me more seriously.

Right, Asia-Pacific
are all safe from elimination.

And, Aishu, you'll have
an incredible advantage
in the next challenge.

- Yeah.
- Shampa, be sure
to thank Aishu,

because your dish, sadly,
was in the bottom tonight.

You had a lucky escape there,
young lady.

Thank you.

Now, it's time to taste
the worst dishes of the evening.

The first dish,
it's from Europe.

The dish just felt confused.

Please make your way
to the front, Julia.

Let's go.

Having the worst dish
in my territory

is beyond heartbreaking.

I'm hoping that
my flavors save me

and that the judges
really value that.

Otherwise, I very well
could be going home today.

Right, Julia,
please describe the dish.

Yes, so I made
crispy polenta fries

with a blue cheese mousse

and candied pancetta
with fig coulis.

I understand
the concept of trying
to reinterpret loaded fries,

except there's just so
many things, like the polenta
fries look undercooked,

the pancetta looks burnt.
Especially, you're asking me
to elevate stadium food,

I want something to go...
( imitates explosion )

- Shall we taste?
- Tiffany: Yeah.

It's such a shame,
because the flavor of
the polenta is delicious.

The fig and the cheese,
that goes hand in glove.

- You know that.
- Thank you, Chef.

It's the poor execution with
the burnt pancetta at the end.

- Yes, Chef.
- Overall, I don't fully
see the vision.

I understand the idea
of the flavors.

- Yes.
- The mousse itself
is just over-whipped.

- Heard, Chef.
- There are times where
you do something

and you just have to start over.

Like, you can't just
put that on a plate.

- Yes, Chef.
- The execution fell short
on every level.

- Yes, Chef.
- Thank you, Julia.
Please step back.

Thank you.

- And she works
in a stadium as well.
- Oh, she knows it.

- That wouldn't be served.
- No.

The next dish in the bottom,
from the Americas,

this cook took some pretty
big risks that didn't pay off.

Please come forward...

Jake.

I am feeling
super anxious right now,

because I know that the judges
know that cook on the steak

isn't right, and that burnt
tortilla isn't right.

Really, those two
are the two things that
make the whole dish.

So today, I made a take
on a queso birria taco,
sort of deconstructed.

It's a hand-seared filet mignon
with a birria consommé,

cotija corn purée,
and birria-style tortilla chips.

Jake, everything's
very dark on the plate.

And visually, it does not look
as appetizing as it sounds.

Temperature-wise,
what are we going for here?

- Medium-rare.
- Medium-rare.

What have we got?

( sighs )

Sadly, it's above medium.

That's heading towards
medium-well.

But let's see
how it tastes, shall we?

Right, Jake,
sauces are delicious.

Everything's there.
Tortillas are overdone,

but I think
your biggest problem tonight
is you're overthinking it,

running too fast,
and tonight you've
just tripped up.

- Understood.
- You cannot afford to not
make a perfect steak.

- Yes, Chef.
- So you're putting a lot
of time and concentration

into the sauces,
but you need to put that time
back into the protein.

Jake, if this didn't work out,

I'm not sure why
we're putting it on the plate.

- Yes, Chef.
- Look, we love your ideas.

Think big, creative,
want to be ironic, I get it.

But you can't have
only big ideas

and then trip over
all the details

that we're going to
have to eat to get there.

- Thank you.
- Thank you, Jake.

- The birria sauce is delicious.
- Yeah.

Such a shame.

Okay, this last dish we must
examine closer is from Africa.

It has a confusing presentation.

Please come forward, Nora.

I'm very nervous because
everything got hectic,

and I started just slapping
things into the plate.

But I'm hoping
that they taste it

and the flavor will make up

for the plating
and everything else.

I've made a haddock
and maakouda sandwich

with chermoula mayo
served with Mediterranean salad.

In Morocco, we don't
sell food in stadiums.

We usually bring it with us.

And this is usually
what we make,

a bunch of fried stuff

and make little
sandwiches with it.

Visually, listen,
I've had the traditional dish
that you talked about

and I've never seen it
looking like this.

You're asking us to take
a bite of this sandwich.

Our mouths aren't that wide,

so I'm just trying to figure out
how to get in there.

Does it come with
an instruction book?

- Shall we?
- Let's give it a try.

Uh...

( laughing )
Yeah. Sorry, Chef.

I think that what the problem is
is that the deconstruction

of the dish literally
deconstructs the dish
and destroys it.

You need the capers,
the acidity of the salad,

the freshness in the sandwich.

It just doesn't make sense.

Having been
to Morocco many times,

understanding this staple,

your version is--
it's confusing,

because there's, like,
three dishes going into one.

- Was it haddock, the fish?
- Yes.

That's somewhat overcooked.
So that is, um...

- ( gasping )
- What?

- Oh, my Lord.
- What?

- Is this a Band-Aid?
- Oh, I'm sorry.

- Joe: Oh, yeah.
That's a Band-Aid.
- Oh, my God.

( coughing )

Oh, my Lord.

- ( gasping )
- What?

- Is this a Band-Aid?
- Joe: What?

Oh, yeah.
That's a Band-Aid.

- Oh, I'm sorry.
- ( gasping )

( coughing )

- Is that your Band-Aid?
- Did you cut yourself?

I did cut myself
a couple of times...

- Damn.
- You lost it, and you didn't
realize you lost it?

I thought it fell
on the floor.

- I almost ate it.
- Yeah, you did.

- I'm sorry.
- Mm-mm. I'm done. Mm-mm.

Oh, for goodness...

Nora, I don't--
I'm going to be honest.

I don't-- I don't know
how to go from here.

There's a lot of things wrong
with the dish already,

- and then to find a bandage?
- I am so sorry.

- That is insane.
- Thank you, Nora.

Oh, my.

We're eating Band-Aids now.
What the ( bleep ) is going on?

I didn't feel it when it fell.
I didn't feel it.

I didn't know where it got,
where it went.

I guess it went... ( bleep ).

Yeah, a Band-Aid's
about as gross as it gets.
What could be worse?

- Mm-mm. Yeah.
- Anyway, I think it's
pretty clear, yeah?

All right, folks.

Right, Jake, Nora, and Julia,

three dishes
that did not hit the mark.

But Joe, Tiff, and I all agree,

the home cook leaving
"MasterChef" tonight is...

Nora.

Please say goodbye
to your fellow chefs.

Julia and Jake, head back
to your stations, please.

Nora, sadly,
it is a first for us judges,

but a Band-Aid in that sandwich
is not acceptable.

- I'm sorry.
- Yeah, you have
a lot of passion

for the traditions of Morocco.

Today, it spun
a little out of control,

but it's a breath of fresh air
for you to bring in

a piece of one of my favorite
countries in the world,

- so thank you for that.
- Thank you.

Nora, please place
your apron on your bench.

- Thank you.
- Nora!

I don't feel good,
obviously, but it's fair.

I mean, I served a bandage
to Gordon Ramsay.

What do I expect?

I'm gonna try. I'm so sorry.

Beyond the bandage,
I was not satisfied with how
I executed the dish.

But I'm still proud of myself.

I'm one of the top 20 best
home cooks in all of America.

Bye, Nora!

Yes! Whoo!

Next time on "MasterChef:
Global Gauntlet"...

- Lift!
- ...the territories' first

- mystery box of the season...
- Excellent.

...is tougher than it looks.

That is how a MasterChef

creates eggs Benedict.

- Oh, Lord.
- Aishu.

Yes, Chef.

You get to choose one territory

that must use a tiny whisk.

- Oh, my...
- I want to start
knocking down enemies.

- ( bleep )
- With pressure this high...

- Oh, my God.
- It's definitely a workout.

I don't know if I can do it.

...somebody is going to crack.

- I have to start over.
- What?

- ( bleep )
- This is a mess.

- Yep.
- What, do you think
we're stupid?