Original subtitles

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?