1 00:00:01,266 --> 00:00:03,786 NARRATOR: Gordon's back, and he's brought the world's best. 2 00:00:03,791 --> 00:00:05,921 GORDAN RAMSEY: This is "Masterchef Legends." 3 00:00:06,358 --> 00:00:08,057 NARRATOR: All new Wednesdays. 4 00:00:08,058 --> 00:00:10,666 And watch other Fox shows like, "Crime Scene Kitchen." 5 00:00:10,667 --> 00:00:12,757 JOEL MCHALE: Did you make the right dessert? 6 00:00:12,758 --> 00:00:15,716 NARRATOR: "Hell's Kitchen" and "Lego Masters" on Fox. 7 00:00:18,240 --> 00:00:20,370 Gordon: Previously on "MasterChef Legends"... 8 00:00:22,113 --> 00:00:24,643 Welcome to the incredible MasterChef kitchen. 9 00:00:24,644 --> 00:00:28,157 ...the search for America's next MasterChef began. 10 00:00:28,163 --> 00:00:32,383 This is "MasterChef Legends." 11 00:00:32,384 --> 00:00:34,041 Every week we are bringing in 12 00:00:34,042 --> 00:00:35,948 the biggest names in the industry. 13 00:00:35,953 --> 00:00:37,833 Please welcome Emeril Lagasse. 14 00:00:37,834 --> 00:00:39,905 [Crowd cheering] 15 00:00:39,914 --> 00:00:40,964 - That's my idol. - Emeril: Have fun. 16 00:00:40,965 --> 00:00:42,868 Cook from the heart. 17 00:00:42,873 --> 00:00:45,701 Only 15 of you will earn an apron. 18 00:00:45,702 --> 00:00:48,922 - Yeehaw! - Just like at home. 19 00:00:48,923 --> 00:00:51,663 And with the help of our first legendary guest... 20 00:00:51,664 --> 00:00:53,840 I like it. I think you delivered. 21 00:00:53,841 --> 00:00:56,368 I don't know if I want another bite or hug you. 22 00:00:56,369 --> 00:00:59,185 Unfortunately, the dish? Completely messed it up. 23 00:01:01,413 --> 00:01:04,807 ...we awarded just six coveted white aprons. 24 00:01:04,808 --> 00:01:06,198 Joe: Wow. Perfect medium rare. 25 00:01:06,201 --> 00:01:08,071 It's the best dish I've tasted all night. 26 00:01:08,072 --> 00:01:09,292 - This here... - Yes, Chef? 27 00:01:09,293 --> 00:01:10,421 ...is food of love. 28 00:01:10,422 --> 00:01:14,904 [Cheering] 29 00:01:14,905 --> 00:01:18,165 Mom, Dad, I got the white apron! 30 00:01:18,169 --> 00:01:22,259 Tonight, the "MasterChef" auditions continue... 31 00:01:22,260 --> 00:01:24,180 Two nos and you're out of this door with no apron. 32 00:01:24,181 --> 00:01:26,524 ...with another culinary legend. 33 00:01:26,525 --> 00:01:31,305 For the very first time, Curtis Stone. 34 00:01:31,313 --> 00:01:33,923 - Four judges... - Your execution was perfect. 35 00:01:33,924 --> 00:01:36,317 Excellent dish. No negative comments. 36 00:01:36,318 --> 00:01:38,098 You've got heart, finesse, passion. I can taste that. 37 00:01:38,102 --> 00:01:40,102 ...one chance... 38 00:01:40,104 --> 00:01:42,631 That is one of the worst dishes that I've ever tasted. 39 00:01:42,632 --> 00:01:44,278 For me, I'm sorry, it's a no. 40 00:01:44,282 --> 00:01:47,719 ...to earn one of the few remaining white aprons, 41 00:01:47,720 --> 00:01:50,550 - and a prized position... - I think you've nailed it. 42 00:01:50,551 --> 00:01:52,507 ...in the final 15. 43 00:01:52,508 --> 00:01:54,335 The level that they're cooking at already, 44 00:01:54,336 --> 00:01:55,156 - you guys are in for one hell of a season. - Yeah. 45 00:02:01,604 --> 00:02:03,735 [Indistinct chatter] 46 00:02:03,736 --> 00:02:06,646 - This is a big day. - Take a deep breath, all right? 47 00:02:06,652 --> 00:02:08,312 - Yes. - Nothing compares to this feeling right now. 48 00:02:08,313 --> 00:02:10,655 This is, like, a big freaking deal. 49 00:02:10,656 --> 00:02:13,136 The "MasterChef" auditions continue... 50 00:02:13,137 --> 00:02:14,527 I cannot wait to get an apron today. 51 00:02:14,530 --> 00:02:16,578 ...as the next round of home cooks 52 00:02:16,579 --> 00:02:18,265 get ready for the cook of their lives. 53 00:02:20,623 --> 00:02:22,450 Woman: Oh, my God. 54 00:02:22,451 --> 00:02:25,241 [Cheering] 55 00:02:30,372 --> 00:02:33,942 Welcome back to the "MasterChef Legends" auditions, everybody. 56 00:02:35,507 --> 00:02:38,247 - Oh, yeah! - Now just by being here, 57 00:02:38,249 --> 00:02:41,249 you decided to follow your dreams, 58 00:02:41,252 --> 00:02:44,212 which has to be the most important step of all. 59 00:02:48,694 --> 00:02:50,784 Some of you will prove that you deserve a shot 60 00:02:50,785 --> 00:02:53,350 at the title, the trophy, 61 00:02:53,351 --> 00:02:55,141 and a cool quarter million dollars. 62 00:02:59,270 --> 00:03:04,318 Now, this season, there are only 15 aprons to give out. 63 00:03:04,319 --> 00:03:05,889 We've already given out six, 64 00:03:05,890 --> 00:03:09,406 so there are just nine aprons left, 65 00:03:09,411 --> 00:03:12,369 and two nights of auditions still left to go. 66 00:03:12,370 --> 00:03:14,240 It's a tough one. 67 00:03:14,242 --> 00:03:16,591 Tonight, we continue this season of legends 68 00:03:16,592 --> 00:03:18,862 with another iconic guest. 69 00:03:21,162 --> 00:03:23,902 This legend is a wonder from down under. 70 00:03:25,296 --> 00:03:28,255 He is a Michelin starred-winning chef. 71 00:03:28,256 --> 00:03:32,516 He and I both trained in a legendary kitchen 72 00:03:32,521 --> 00:03:34,781 of the infamous Marco Pierre White. 73 00:03:34,784 --> 00:03:37,655 He's written numerous best-selling cookbooks 74 00:03:37,656 --> 00:03:42,436 and this chef has become Hollywood's king of meat. 75 00:03:44,315 --> 00:03:46,615 All of you please welcome... 76 00:03:46,622 --> 00:03:49,492 - Curtis Stone. - Whoo! 77 00:03:52,149 --> 00:03:55,195 Whoo! 78 00:03:55,196 --> 00:03:57,196 Curtis Stone, I am so excited that he's here. 79 00:03:57,198 --> 00:04:00,635 This chef has a Michelin-starred restaurant. 80 00:04:00,636 --> 00:04:03,116 He's a legend, and I cannot wait to present for him. 81 00:04:03,117 --> 00:04:05,677 - So good to see you. - Good to see you, mate. 82 00:04:05,684 --> 00:04:08,040 And welcome to the most incredible kitchen. 83 00:04:08,041 --> 00:04:09,985 I can't think of a better legend 84 00:04:09,993 --> 00:04:11,863 to kick off tonight's auditions. 85 00:04:11,864 --> 00:04:13,953 - Congratulations on that Michelin star. - Thank you. 86 00:04:13,954 --> 00:04:16,564 - Thank you very much. - Amazing. 87 00:04:16,565 --> 00:04:19,695 Now, tell us, how did this journey begin with food? 88 00:04:19,698 --> 00:04:21,438 I started cooking when I was a kid 89 00:04:21,439 --> 00:04:23,529 with my mom and then my grannies. 90 00:04:23,530 --> 00:04:26,268 Then I did my apprenticeship when I was 18 years old. 91 00:04:26,270 --> 00:04:28,706 I moved to London because of Marco Pierre White. 92 00:04:28,707 --> 00:04:30,186 I read his book and I got obsessed. 93 00:04:30,187 --> 00:04:32,187 And I got on a plane and went and knocked 94 00:04:32,189 --> 00:04:33,759 on the back door hoping to get a job. 95 00:04:33,760 --> 00:04:37,585 And here I am. 96 00:04:37,586 --> 00:04:39,976 Your food is simple, delicious, 97 00:04:39,980 --> 00:04:41,719 and the ingredients speak volumes. 98 00:04:41,720 --> 00:04:43,808 What are you going to be looking for tonight? 99 00:04:43,809 --> 00:04:45,459 Look, I think what's important is to make sure that 100 00:04:45,463 --> 00:04:47,730 the flavors are really streamlined. 101 00:04:47,731 --> 00:04:50,116 You know, you don't want to over complicate a plate. 102 00:04:50,120 --> 00:04:52,210 You want to make sure everything's seasoned really perfectly. 103 00:04:52,211 --> 00:04:53,688 And some authenticity. 104 00:04:53,689 --> 00:04:55,469 It's gotta mean something to you, 105 00:04:55,473 --> 00:04:56,303 and we'll taste the difference, that's for sure. 106 00:04:58,085 --> 00:05:00,085 All of you tonight will have 45 minutes 107 00:05:00,087 --> 00:05:03,567 to cook us your exceptional signature dishes. 108 00:05:03,568 --> 00:05:07,438 And if you want that apron, give us everything you've got on that plate. 109 00:05:07,442 --> 00:05:11,967 And don't forget you need to convince three of us four 110 00:05:11,968 --> 00:05:16,318 that you are worthy of a white apron. 111 00:05:16,320 --> 00:05:19,450 Here to help you through those audition jitters 112 00:05:19,454 --> 00:05:21,854 we have last year's winner, the lovely Dorian. 113 00:05:21,855 --> 00:05:24,627 Our finalists from last year, 114 00:05:24,633 --> 00:05:26,983 we have Sarah, and of course Nick. 115 00:05:29,072 --> 00:05:31,641 Welcome back. Nick, one of the youngest competitors, 116 00:05:31,642 --> 00:05:35,340 one piece of advice from your experience across this journey, 117 00:05:35,341 --> 00:05:38,819 - what would it be? - Be creative. And last five minutes, remain calm. 118 00:05:38,821 --> 00:05:41,040 You'll get a little shaky, but make sure you leave time for plating 119 00:05:41,041 --> 00:05:42,561 and just put it all down on that plate. 120 00:05:42,564 --> 00:05:45,131 Gordon: Thank you. 121 00:05:45,132 --> 00:05:47,959 You three, please make your way down here. 122 00:05:47,960 --> 00:05:49,480 You guys cooking, good luck. 123 00:05:49,484 --> 00:05:50,664 Gents, should we get our palates ready? 124 00:05:50,665 --> 00:05:52,229 - Let's do it. - Thank you. 125 00:05:55,446 --> 00:05:57,576 Curtis, welcome. So glad you're here, bud. 126 00:05:57,579 --> 00:05:59,099 - I'm excited, you guys. - Whoo-wee! 127 00:05:59,102 --> 00:06:00,232 We have been very selective this year. 128 00:06:00,234 --> 00:06:02,583 We only have nine aprons left 129 00:06:02,584 --> 00:06:04,724 and two nights to give out those nine. 130 00:06:04,725 --> 00:06:07,544 - The quality has to be super high. - Yeah. 131 00:06:07,545 --> 00:06:10,504 I can't wait to see it. I can't wait to taste it. 132 00:06:10,505 --> 00:06:15,245 All right, your 45 minutes starts now. 133 00:06:18,426 --> 00:06:19,816 Go, Anne! 134 00:06:23,039 --> 00:06:28,217 - Go! - A little New York City with a little Alabama swag. 135 00:06:28,218 --> 00:06:30,738 Come on, Mish. This is it, girl. 136 00:06:30,742 --> 00:06:33,135 I am representing Miami, Florida. 137 00:06:33,136 --> 00:06:35,355 I'm bring the heat to L.A. and to MasterChef kitchen. 138 00:06:35,356 --> 00:06:37,136 - Yes! - That Latin flavor, baby. 139 00:06:37,140 --> 00:06:39,489 - Go, Anne! - Yes! 140 00:06:39,490 --> 00:06:41,750 - Go, Anne. - Anne: My name's Anne. 141 00:06:41,753 --> 00:06:43,972 I'm 39 years old. I'm from Kalamazoo, Michigan, 142 00:06:43,973 --> 00:06:45,323 and I'm a small business owner. 143 00:06:45,324 --> 00:06:47,454 I have a very supportive husband 144 00:06:47,455 --> 00:06:49,145 with two amazing little boys who are funny and naughty 145 00:06:49,152 --> 00:06:50,412 at the same time, and I love them so much. 146 00:06:50,414 --> 00:06:52,023 They're six and they're nine. 147 00:06:52,024 --> 00:06:54,025 Those boys will be so proud of their mama. 148 00:06:54,026 --> 00:06:55,846 - You're gonna rock it. - I'm following a dream. 149 00:06:55,854 --> 00:06:58,164 And I am here on "MasterChef" and I'm gonna get that apron. 150 00:06:58,165 --> 00:07:00,684 - There you go, Anne. - Let's go! 151 00:07:00,685 --> 00:07:03,505 My biggest inspiration in the kitchen is always gonna be my father. 152 00:07:03,514 --> 00:07:07,174 Growing up, my dad taught me everything I know about cooking. 153 00:07:07,175 --> 00:07:09,430 That's the way that we bonded. 154 00:07:09,433 --> 00:07:13,871 Unfortunately my dad did pass away from early-onset dementia, 155 00:07:13,872 --> 00:07:16,178 and this is why I'm here. 156 00:07:16,179 --> 00:07:18,439 This is a dream becoming a reality. 157 00:07:18,442 --> 00:07:20,661 And life happens once, and once you're gone, you're gone. 158 00:07:20,662 --> 00:07:22,362 You don't get another shot. I know that now. 159 00:07:22,363 --> 00:07:24,619 And so I'm taking this step to do something 160 00:07:24,622 --> 00:07:26,362 that I've always wanted to do. 161 00:07:26,363 --> 00:07:28,413 And also, I'm doing this for my dad. 162 00:07:28,414 --> 00:07:31,019 - How are you? - Hello. What a pleasure. 163 00:07:31,020 --> 00:07:33,326 - Likewise. First name? - Anne. 164 00:07:33,327 --> 00:07:35,237 - Can't look at either of you. - Why? What's happened? 165 00:07:35,242 --> 00:07:37,462 - I mean, my whole life I've waited to meet you. - Oh. 166 00:07:37,463 --> 00:07:41,334 You are my legend. And, Curtis, well, I've seen you, too. 167 00:07:41,335 --> 00:07:44,945 But this is a dream come true, and I'm going to get an apron today. 168 00:07:44,947 --> 00:07:46,857 Fingers crossed. Tell us about the dish. What are you doing? 169 00:07:46,862 --> 00:07:48,652 - So what I'm doing is duck à la cherry. - Difficult, right? 170 00:07:48,653 --> 00:07:50,865 Yes, it's a very difficult meat to cook. 171 00:07:50,866 --> 00:07:52,126 Yes, but you know what? Listen, I'm gonna be the next MasterChef. 172 00:07:52,128 --> 00:07:54,477 Right. This confidence, I love. 173 00:07:54,478 --> 00:07:56,648 How are you intending to cook the duck? 174 00:07:56,654 --> 00:07:57,924 Are you going to cook it medium rare? Do you have... 175 00:07:57,925 --> 00:07:59,656 I'm going to go 140 degrees. 176 00:07:59,657 --> 00:08:01,617 Juicy on the inside. Nice pink color going through. 177 00:08:01,618 --> 00:08:04,226 - And crispy skin? - Cris... oh, yeah. 178 00:08:04,227 --> 00:08:05,397 This passion of food. Where does it come from? 179 00:08:05,402 --> 00:08:07,192 My mom made really good reservations, 180 00:08:07,193 --> 00:08:09,617 and my dad made everything else. 181 00:08:09,624 --> 00:08:12,365 - True story. True story. - I love that. 182 00:08:12,366 --> 00:08:14,236 And so my love and my passion, really, 183 00:08:14,237 --> 00:08:16,237 is from my dad, and I'm doing this for him. 184 00:08:16,239 --> 00:08:17,677 This is what I'm supposed to be doing. 185 00:08:17,678 --> 00:08:18,845 - Sounds amazing. - Thank you, guys. 186 00:08:18,850 --> 00:08:20,547 - Good luck. - Man: Yeah! 187 00:08:20,548 --> 00:08:21,718 Anne: Duck is, you know, a beautiful dish, 188 00:08:21,723 --> 00:08:23,943 but easy to mess up. Yes, I'm nervous. 189 00:08:23,944 --> 00:08:26,251 20 seconds. You got this, you got this. 190 00:08:26,252 --> 00:08:27,899 But this is a season of legends, 191 00:08:27,903 --> 00:08:28,953 and that's the only way I'm going to win 192 00:08:28,954 --> 00:08:30,507 is by taking these risks. 193 00:08:30,514 --> 00:08:33,690 Crowd: Five, four, three, two, one. 194 00:08:33,691 --> 00:08:36,954 [Cheering] 195 00:08:36,955 --> 00:08:40,515 This dish is so important because it represents my family. 196 00:08:40,524 --> 00:08:43,526 I know my dad is with me today, 197 00:08:43,527 --> 00:08:46,747 and I pray that I did enough to get that apron for him. 198 00:08:48,445 --> 00:08:50,525 - Hello, welcome. - Hi. 199 00:08:50,534 --> 00:08:52,540 Can you tell us your name, where you're from? 200 00:08:52,541 --> 00:08:54,316 - Yes. - And the title of your dish? 201 00:08:54,321 --> 00:08:56,151 My name is Anne Hicks. I'm from Kalamazoo, Michigan. 202 00:08:56,152 --> 00:08:58,498 And I made you a duck à la cherry 203 00:08:58,499 --> 00:09:01,327 with smashed potatoes and bok choy. 204 00:09:01,328 --> 00:09:04,808 Why is this dish so significant to you? 205 00:09:04,809 --> 00:09:07,509 I lost my dad four years ago to early-onset dementia. 206 00:09:07,510 --> 00:09:10,988 My dad loved anything fatty, 207 00:09:10,989 --> 00:09:13,169 and we didn't have a ton of money growing up, 208 00:09:13,170 --> 00:09:15,205 so to him, duck was wonderful. 209 00:09:18,736 --> 00:09:20,556 Let's go. 210 00:09:20,564 --> 00:09:22,043 So is there sauce that you want to finish? 211 00:09:22,044 --> 00:09:24,959 Yes, sir. 212 00:09:24,960 --> 00:09:27,090 Joe: There's only one thing that really matters here 213 00:09:27,092 --> 00:09:29,359 is when I cut that duck breast in half, 214 00:09:29,360 --> 00:09:31,835 how is the fat rendered and what's the cook like. 215 00:09:31,836 --> 00:09:33,526 That will make or break the dish, quite frankly, so... 216 00:09:40,932 --> 00:09:43,717 - Man. - Does that look right? 217 00:09:43,718 --> 00:09:44,848 It looks perfect. 218 00:09:46,547 --> 00:09:48,897 Gordon: I hope it tastes as good as it looks. 219 00:09:51,682 --> 00:09:54,251 Duck's cooked beautifully. Really beautifully. 220 00:09:54,252 --> 00:09:56,599 Big issue here with the undercooked bok choy. 221 00:09:56,600 --> 00:10:00,690 It's raw, so this whole stem, it's a mess. 222 00:10:00,691 --> 00:10:02,821 - Oh, I'm sorry. - Curtis: I tell you what. 223 00:10:02,824 --> 00:10:05,044 If one of my line cooks put up a piece of duck like that, 224 00:10:05,045 --> 00:10:07,483 I'd be very, very happy with them. Good job. 225 00:10:07,484 --> 00:10:10,265 - Thank you. - It's a big compliment. 226 00:10:10,266 --> 00:10:14,835 There's times when a dish has such a compelling element that's done well, 227 00:10:14,836 --> 00:10:17,266 it makes you overlook some of the imperfections. 228 00:10:17,273 --> 00:10:20,710 The cooking of the duck is that good. 229 00:10:20,711 --> 00:10:22,930 Joe: I think I disagree with you guys. 230 00:10:22,931 --> 00:10:25,846 The duck, for me, is overcooked. 231 00:10:25,847 --> 00:10:30,197 The bok choy tastes like dirty water, quite frankly. 232 00:10:30,199 --> 00:10:32,939 Anne, tonight you need to convince three of us for an apron. 233 00:10:32,941 --> 00:10:36,378 Tough call. Curtis? 234 00:10:36,379 --> 00:10:38,819 Because you've executed that duck just how I like it, 235 00:10:38,820 --> 00:10:41,816 - I'm gonna give you a yes. - Oh, my gosh. 236 00:10:41,819 --> 00:10:45,039 You cook from a very sweet and tender place. 237 00:10:45,040 --> 00:10:48,828 I just think it needs to be backed up with some professional technique. 238 00:10:48,829 --> 00:10:50,736 And I'm excited to see you go on that journey, 239 00:10:50,741 --> 00:10:54,091 - so I'm gonna say yes. - Bless you. Oh, my gosh. 240 00:10:54,092 --> 00:10:58,052 That's two. You know, it's a tough year, because we have 15 aprons. 241 00:10:58,053 --> 00:11:01,623 Perhaps if it were last season and I had 20 aprons to give, 242 00:11:01,624 --> 00:11:04,972 I'd give one. This year, it's no. 243 00:11:04,973 --> 00:11:08,889 I'm sorry. Gordon? 244 00:11:08,890 --> 00:11:11,370 Two yeses and a no puts me in a tough position. 245 00:11:11,371 --> 00:11:13,501 Anne... 246 00:11:29,780 --> 00:11:32,570 Two yeses and a no puts me in a tough position. 247 00:11:32,571 --> 00:11:33,696 Anne... 248 00:11:41,444 --> 00:11:42,494 ...you do have an apron. 249 00:11:42,495 --> 00:11:43,579 Aah! 250 00:11:45,274 --> 00:11:47,580 Congratulations. Come over here. 251 00:11:47,581 --> 00:11:49,151 - Let's get this on you. - Oh, my gosh. 252 00:11:49,152 --> 00:11:51,584 Up. Great job. Well done. 253 00:11:51,585 --> 00:11:54,064 - You deserve it. - Here we go, here we go. 254 00:11:54,065 --> 00:11:57,455 [Cheering] 255 00:11:57,460 --> 00:12:00,510 Yeah! Yeah! Yeah! 256 00:12:02,596 --> 00:12:07,774 - You made it! - I just got my apron! 257 00:12:07,775 --> 00:12:09,905 Anne: Joe might have given me a no right now, 258 00:12:09,907 --> 00:12:11,777 but I guarantee by the end of this season, 259 00:12:11,779 --> 00:12:12,429 he's gonna say, "What was I thinking?" 260 00:12:16,131 --> 00:12:19,481 So, that's seven aprons down, eight to go. 261 00:12:19,482 --> 00:12:22,702 I've gotta say so far, the standard is very high. 262 00:12:22,703 --> 00:12:25,052 It's "MasterChef Legends," so there's a high bar to get over 263 00:12:25,053 --> 00:12:27,453 in order to get their hands on that apron. 264 00:12:30,406 --> 00:12:33,186 Man: Ooh, man. You got this. You cook this in your sleep. 265 00:12:33,191 --> 00:12:36,629 I do, I do, I do. 266 00:12:36,630 --> 00:12:38,070 I'm going to do my ginger right in there. 267 00:12:38,071 --> 00:12:40,846 And my turmeric, I'm done with you. 268 00:12:40,851 --> 00:12:43,290 I can't wait to meet Gordon and show him what is 269 00:12:43,291 --> 00:12:45,468 the real Mexican food, right? There you go. 270 00:12:50,078 --> 00:12:51,858 Brit: The person I'm most excited to cook for is Curtis. 271 00:12:51,862 --> 00:12:53,515 Curtis. 272 00:12:53,516 --> 00:12:55,776 Hands down the most amazing iconic chef 273 00:12:55,779 --> 00:12:57,388 I can ever think about looking up to. 274 00:12:57,389 --> 00:12:59,349 So the fact that Curtis is here today 275 00:12:59,350 --> 00:13:01,958 is making me a little shaky. 276 00:13:01,959 --> 00:13:04,219 Tell us about you, the dish, and why you're doing this dish. 277 00:13:04,222 --> 00:13:05,879 Um, well, my name is Brit. 278 00:13:05,880 --> 00:13:07,966 I am a model from Fort Lauderdale, Florida. 279 00:13:07,967 --> 00:13:10,655 And I am doing Thai mahi curry because it reminds me of home. 280 00:13:10,664 --> 00:13:12,752 Why Asian flavors? Do you love Asian food? 281 00:13:12,753 --> 00:13:14,362 I just do. I feel like it's really, like, nice, light, and healthy, 282 00:13:14,363 --> 00:13:16,451 but also packs a lot of flavor. 283 00:13:16,452 --> 00:13:18,801 - Can't wait to see it. Good luck. - Thank you. Thank you. 284 00:13:18,802 --> 00:13:19,892 Come on! 285 00:13:23,894 --> 00:13:26,330 You got this. Steady hands. 286 00:13:26,331 --> 00:13:27,899 Just make sure you see those mahi chunks on top. That's beautiful. 287 00:13:27,900 --> 00:13:29,118 Yeah, that's what I'm looking for. 288 00:13:29,119 --> 00:13:32,027 Crowd: Nine, eight, seven, 289 00:13:32,033 --> 00:13:34,382 six, five, four, 290 00:13:34,383 --> 00:13:37,473 three, two, one! 291 00:13:42,696 --> 00:13:44,696 Today I made for you Thai mahi curry. 292 00:13:44,698 --> 00:13:46,698 And the love of food comes from where? 293 00:13:46,700 --> 00:13:48,790 I grew up with no family recipes. 294 00:13:48,791 --> 00:13:51,049 I was raised off McDonald's and frozen food. 295 00:13:51,052 --> 00:13:53,622 - Wow. Good for you. - So I taught myself how to cook. 296 00:13:55,709 --> 00:13:57,448 Please tell me you made a fresh paste 297 00:13:57,449 --> 00:14:00,149 with ginger, garlic, galangal, lemongrass. 298 00:14:00,150 --> 00:14:02,448 I did not, but I added fresh ginger to it. 299 00:14:02,454 --> 00:14:03,854 - Right. - You used a paste? 300 00:14:03,855 --> 00:14:06,457 Mm-hmm. 301 00:14:06,458 --> 00:14:08,156 And what's the cream? Is that coconut cream? 302 00:14:08,157 --> 00:14:09,806 - It's coconut milk. - Coconut milk. 303 00:14:12,377 --> 00:14:16,157 I quite like the spice level. I think that's really quite pleasant. 304 00:14:16,164 --> 00:14:18,304 I'm just a little bummed that it was out of a jar. 305 00:14:18,305 --> 00:14:21,166 - Yeah. - When you take coconut milk 306 00:14:21,169 --> 00:14:23,169 and you flavor it with the paste, 307 00:14:23,171 --> 00:14:24,831 it's more like a curry milkshake. 308 00:14:24,832 --> 00:14:28,305 This is "MasterChef Legends," 11th season. 309 00:14:28,306 --> 00:14:30,306 I just expect a little bit more, quite frankly. 310 00:14:33,181 --> 00:14:35,441 Bernardo: I'm feeling really confident in what I did with the green mole. 311 00:14:35,444 --> 00:14:37,190 I know that the pork is right. 312 00:14:37,191 --> 00:14:39,185 I know that the sauce is perfect. 313 00:14:39,187 --> 00:14:41,536 I am here for a reason. This is my time. It's my moment. 314 00:14:41,537 --> 00:14:44,187 - Hello. - Oh, my God. 315 00:14:44,192 --> 00:14:47,977 - Welcome. - Oh, my... 316 00:14:47,978 --> 00:14:50,197 Take a breath. Pull yourself together. 317 00:14:50,198 --> 00:14:54,854 Oh, yeah. Okay. Well, hello. 318 00:14:54,855 --> 00:14:56,464 My name is Bernardo, 319 00:14:56,465 --> 00:14:58,684 and I cooked today green mole 320 00:14:58,685 --> 00:15:01,685 with white rice and caramelized onions. 321 00:15:04,952 --> 00:15:07,431 So what kind of protein did you use in the green mole? 322 00:15:07,432 --> 00:15:09,782 I used pork loin. 323 00:15:09,783 --> 00:15:11,873 Curtis: The pumpkin seeds that you used, 324 00:15:11,874 --> 00:15:13,662 I feel like maybe you put a little too much. 325 00:15:13,663 --> 00:15:16,526 Maybe just a little overbearing for me. 326 00:15:16,528 --> 00:15:18,918 When you shred meat, it's with fat as well at the same time, 327 00:15:18,922 --> 00:15:20,792 which gives it that texture. 328 00:15:20,794 --> 00:15:23,234 Doing it with a pork tenderloin, there's no fat in there, 329 00:15:23,235 --> 00:15:26,015 so it's the wrong cut of pork in there. 330 00:15:26,016 --> 00:15:28,886 Listen, these are the legends of American cuisine. 331 00:15:28,889 --> 00:15:31,109 And I think I could speak for all of us when I say 332 00:15:31,110 --> 00:15:33,457 that this is not the level we're looking for. 333 00:15:33,458 --> 00:15:34,588 Oh, man. 334 00:15:34,590 --> 00:15:36,940 [Cheering] 335 00:15:39,943 --> 00:15:43,598 - Aww. - [chattering] 336 00:15:43,599 --> 00:15:46,469 Aww, it's all right. 337 00:15:46,471 --> 00:15:49,471 Let's see what we got. 338 00:15:49,474 --> 00:15:53,042 - Aww. It's okay. - I love you so much. 339 00:15:53,043 --> 00:15:54,263 - I love you. - It's all good. 340 00:15:54,264 --> 00:15:56,132 I'm just gonna call it like it is. 341 00:15:56,133 --> 00:15:58,572 That is one of the worst dishes that I've ever tasted. 342 00:15:58,573 --> 00:16:00,049 - That was terrible. - Joe. 343 00:16:00,050 --> 00:16:00,880 That was terrible. 344 00:16:06,187 --> 00:16:07,187 Here we go! 345 00:16:10,191 --> 00:16:12,931 I'm doing my rendition of a Brazilian taco. 346 00:16:12,933 --> 00:16:15,853 I'm ready to get this apron. This apron is mine. 347 00:16:15,854 --> 00:16:18,154 My name is Josey. I'm 30 years old. 348 00:16:18,155 --> 00:16:20,585 I'm from Atlanta, and I'm a senior IT tech. 349 00:16:20,592 --> 00:16:24,857 I love my job. I work for a awesome company, but it's just not me. 350 00:16:24,858 --> 00:16:27,158 And I decided that cooking is my passion, 351 00:16:27,164 --> 00:16:28,954 and you have to be willing to channel that. 352 00:16:28,955 --> 00:16:32,168 So I'm excited to meet Aarón Sánchez. 353 00:16:32,169 --> 00:16:34,954 In 2007, my roommate, she put on the TV. 354 00:16:34,955 --> 00:16:37,304 He was there. Ever since then, I followed him. 355 00:16:37,305 --> 00:16:40,435 So I'm very excited to meet him and, like, I... oh, wow. 356 00:16:40,438 --> 00:16:41,348 This is like a dream come true. 357 00:16:44,529 --> 00:16:47,317 I mean, you have a black girl making a taco, 358 00:16:47,318 --> 00:16:50,835 so it's definitely a lot of pressure, especially with Chef Aarón Sánchez. 359 00:16:50,840 --> 00:16:53,889 But I think if you're not willing to go all in, then why are we here? 360 00:16:53,890 --> 00:16:55,317 Go big or go home. 361 00:16:55,323 --> 00:16:57,243 And as we can see, I like to go big. 362 00:16:57,244 --> 00:16:58,668 So let's get it. 363 00:16:58,674 --> 00:17:02,198 Crowd: Five, four, three, two, one! 364 00:17:02,199 --> 00:17:05,249 - Hands in the air. - [cheering] 365 00:17:08,466 --> 00:17:11,555 My name is Josey. I'm 30. Those are Brazilian tacos. 366 00:17:11,556 --> 00:17:14,254 Wow. And what's the day job? 367 00:17:14,255 --> 00:17:16,905 I am a senior IT tech, but let's trade out. 368 00:17:16,910 --> 00:17:19,350 I'd rather get in here. This is where my heart lies. 369 00:17:19,351 --> 00:17:22,127 And who inspired you to get into cooking? 370 00:17:22,132 --> 00:17:24,132 Aarón is the reason why I got into cooking. 371 00:17:24,134 --> 00:17:26,314 - He inspired you to get into cooking? - He did. 372 00:17:26,315 --> 00:17:29,920 - I just love his swag. - Ah, there you go, baby! 373 00:17:29,923 --> 00:17:32,143 - I love it. - Should we have a closer look, gents? 374 00:17:32,144 --> 00:17:34,712 - Let's try it. - Tacos. Amazing. 375 00:17:36,364 --> 00:17:38,278 What's the heat in there? 376 00:17:38,279 --> 00:17:40,279 You have some jalapeños in there. 377 00:17:40,281 --> 00:17:42,151 I also pickled and kind of candied 378 00:17:42,152 --> 00:17:43,812 the jalapeños and the onions. 379 00:17:45,460 --> 00:17:49,158 I've got a lot of heat in mine, which I love. 380 00:17:49,159 --> 00:17:51,679 What it needs is more protein. Be generous with that protein. 381 00:17:51,683 --> 00:17:53,953 But the big issue with the tortilla is that it's a little bit pasty. 382 00:17:53,954 --> 00:17:57,077 It tasted like the shell was raw. 383 00:17:57,080 --> 00:17:59,516 Tastes like a raw pancake. Raw flour. 384 00:17:59,517 --> 00:18:00,866 Yeah, I've got this... it stuck to the roof of my mouth. 385 00:18:00,867 --> 00:18:03,956 - But the heat I love. - Okay. 386 00:18:03,957 --> 00:18:06,477 It has resulted in it just feeling, like, a little too dense. 387 00:18:06,481 --> 00:18:09,271 But I did think there was a really nice balance of flavor. 388 00:18:09,272 --> 00:18:11,826 Love the meat, love the salsa. 389 00:18:11,834 --> 00:18:13,704 The onions are a little aggressive. 390 00:18:13,705 --> 00:18:15,395 Next time, put a little bit of lime juice and salt 391 00:18:15,403 --> 00:18:17,621 on those red onions and let them sit 392 00:18:17,622 --> 00:18:18,892 so it takes off some of that abrasiveness. 393 00:18:18,893 --> 00:18:21,495 - Sure. - Some of the flavors are good, 394 00:18:21,496 --> 00:18:24,926 but you missed the mark on a couple of the really important things. 395 00:18:24,934 --> 00:18:26,854 I love your spirit. I love your energy. 396 00:18:26,855 --> 00:18:30,109 But it's a no for tonight. Curtis? 397 00:18:30,113 --> 00:18:31,421 Just wasn't quite right. 398 00:18:31,422 --> 00:18:33,199 So for me, I'm sorry, it's a no. 399 00:18:33,203 --> 00:18:36,210 Sadly, two nos. Unfortunately, that's where it ends. 400 00:18:36,211 --> 00:18:37,946 Aarón, what did you think? 401 00:18:37,947 --> 00:18:39,857 I'm gonna tell you what I'm gonna say yes to. 402 00:18:39,862 --> 00:18:43,002 I'm gonna say yes to opening my doors at the restaurant, 403 00:18:43,003 --> 00:18:45,996 so you can come and cook with me, 404 00:18:45,999 --> 00:18:48,304 and 'cause Atlanta's really close to New Orleans, right? 405 00:18:48,305 --> 00:18:50,085 - Yes. - So you can come over there and visit with me. 406 00:18:50,090 --> 00:18:52,439 - Absolutely. - And then I'll be able to work with you 407 00:18:52,440 --> 00:18:55,877 and develop that skill with my chefs and everybody in New Orleans. 408 00:18:55,878 --> 00:18:57,008 I think that will benefit you a lot. 409 00:18:57,010 --> 00:19:01,056 Thank you. You're gonna make me cry. 410 00:19:01,057 --> 00:19:04,667 You know, I think there's always gonna be disappointment if you don't get the apron, 411 00:19:04,669 --> 00:19:08,019 but I get the opportunity to work one on one with Chef Aarón. 412 00:19:08,021 --> 00:19:09,461 And, you know, that... 413 00:19:09,462 --> 00:19:14,237 I mean, just priceless. 414 00:19:14,244 --> 00:19:14,944 Priceless. 415 00:19:27,388 --> 00:19:29,038 - Curtis Stone is here. - That's crazy. 416 00:19:29,042 --> 00:19:31,695 And I am just absolutely in awe. 417 00:19:31,696 --> 00:19:35,136 These guys are extremely lucky to have these legends be able to taste their food. 418 00:19:35,137 --> 00:19:37,695 Normally in the auditions, you're already stressed enough. 419 00:19:37,702 --> 00:19:39,142 - Right. - You're not looking for that extra sort of set of eyes 420 00:19:39,143 --> 00:19:41,139 - to keep pushing on you and everything. - Yes. 421 00:19:41,141 --> 00:19:43,577 So it's a really tough time to throw legends 422 00:19:43,578 --> 00:19:44,488 into the mix here. 423 00:19:47,712 --> 00:19:51,237 - Ooh, wicked knife skills. - I want to eat this. 424 00:19:51,238 --> 00:19:53,938 My name's Abe. I'm 22 years old, and I'm a student. 425 00:19:53,939 --> 00:19:56,024 I'm currently going to NYU. 426 00:19:56,025 --> 00:19:57,504 I'm actually studying food studies. 427 00:19:57,505 --> 00:19:59,065 But what my real passion is 428 00:19:59,072 --> 00:20:01,812 is when I'm in that kitchen and I'm cooking. 429 00:20:01,813 --> 00:20:04,601 And now just having the opportunity to cook for these famous judges 430 00:20:04,602 --> 00:20:06,819 who will taste the food is just... it's amazing. 431 00:20:06,820 --> 00:20:08,948 - Hello! How are you, handsome lad? - Hi. 432 00:20:08,951 --> 00:20:10,001 - Good, good, good. - What's your name? 433 00:20:10,002 --> 00:20:11,516 - Abe. - What are you cooking? 434 00:20:11,519 --> 00:20:13,649 A pico de gallo with a red snapper, 435 00:20:13,651 --> 00:20:16,871 avocado puree, and some deep fried tostados, basically. 436 00:20:16,872 --> 00:20:19,182 Wow, so you're going to bring some Mexican flavors for me in particular, right? 437 00:20:19,183 --> 00:20:21,569 Served with a little bit of a French fusion. 438 00:20:21,572 --> 00:20:22,882 The competition this year, intense. 439 00:20:22,883 --> 00:20:24,357 Do you have what it takes? 440 00:20:24,358 --> 00:20:25,528 I think I can bring different things 441 00:20:25,533 --> 00:20:27,664 that I've learned over the years. 442 00:20:27,665 --> 00:20:28,835 All right, well, we look forward to it. Thanks, man. Good luck. 443 00:20:28,840 --> 00:20:30,150 Thank you, Chef. Thank you, thank you. 444 00:20:34,542 --> 00:20:36,372 - Abe, those are beautiful. - Abe, those are fantastic. 445 00:20:36,373 --> 00:20:38,284 Abe: My mom's a diplomat. 446 00:20:38,285 --> 00:20:40,495 So because of that, every two to three years, 447 00:20:40,504 --> 00:20:42,424 we'd go to a different country, which was awesome. 448 00:20:42,425 --> 00:20:45,204 That's where I think the love of cooking sort of started. 449 00:20:45,205 --> 00:20:47,554 Everywhere I went, I would be in the kitchen helping the grandma out. 450 00:20:47,555 --> 00:20:50,855 Growing up, we lived in Mexico, Romania. 451 00:20:50,862 --> 00:20:52,999 And now I'm living in New York City, 452 00:20:53,000 --> 00:20:55,255 and I think all those different cultures 453 00:20:55,258 --> 00:20:56,998 have really influenced the person I am today. 454 00:21:02,613 --> 00:21:04,703 Woman: Looks great, sweetie. Awesome. 455 00:21:04,704 --> 00:21:06,921 - Beautiful, Abe. - Finishing touches? 456 00:21:06,922 --> 00:21:09,706 - Yeah. Just a little bit of cheese on top. - Awesome. 457 00:21:09,707 --> 00:21:11,926 - Going on the fish? - Yeah. A little bit on the fish, too. 458 00:21:11,927 --> 00:21:14,797 I always love cheese with fish. 459 00:21:14,799 --> 00:21:17,279 Slow down a little bit. Make sure it doesn't get on the sides. You're good. 460 00:21:17,280 --> 00:21:21,070 - Come on, Abe. - Crowd: Five, four, three, two, one. 461 00:21:28,509 --> 00:21:30,817 So, walking in, feeling a little bit nervous, 462 00:21:30,818 --> 00:21:32,635 but also excited to see what they think. 463 00:21:32,643 --> 00:21:36,951 This tasting is going to affect the rest of my life. 464 00:21:36,952 --> 00:21:38,912 Tell us your name and tell us what you've cooked for us. 465 00:21:38,913 --> 00:21:42,217 My name's Abe, and here we have a red snapper 466 00:21:42,218 --> 00:21:44,088 with an avocado puree, 467 00:21:44,090 --> 00:21:46,439 and then a deep fried tostado pico de gallo, 468 00:21:46,440 --> 00:21:49,830 and just topped off with a little Mexican cheese. 469 00:21:49,834 --> 00:21:54,191 - Where are you from? - I used to live in Serbia and Romania and Portugal, 470 00:21:54,192 --> 00:21:56,536 and London, actually, for a few years. 471 00:21:56,537 --> 00:21:58,537 - You're a citizen of the world. - Exactly, yes. 472 00:21:58,539 --> 00:21:59,669 Joe: Excellent. 473 00:22:06,199 --> 00:22:07,199 Gordon: What did you season the fish with? 474 00:22:07,200 --> 00:22:08,770 Salt and pepper, Chef. 475 00:22:08,771 --> 00:22:11,326 - Any citrus there? - Uh, no. 476 00:22:11,334 --> 00:22:14,341 All the citrus is in the pico de gallo and the avocado puree. 477 00:22:14,342 --> 00:22:16,207 So I thought that would be enough, 478 00:22:16,209 --> 00:22:19,124 especially if it sat on the avocado puree. 479 00:22:19,125 --> 00:22:21,425 Fish is cooked beautifully. Pico de gallo, delicious. 480 00:22:21,431 --> 00:22:24,520 Not 100% certain of the cheese. Doesn't need that. 481 00:22:24,521 --> 00:22:27,090 - Okay. - But seasoned beautifully. I like it. 482 00:22:27,091 --> 00:22:29,569 - Thank you. - I think the fish is cooked really nicely. 483 00:22:29,570 --> 00:22:31,570 The pico de gallo is seasoned really well. 484 00:22:31,572 --> 00:22:34,751 It's beautifully balanced. I thought it was wonderful. 485 00:22:34,752 --> 00:22:38,009 - Thank you. - I'm confused why you would put cheese on it 486 00:22:38,013 --> 00:22:40,153 to sort of nullify the crispiness of that skin. 487 00:22:40,154 --> 00:22:42,966 - Sure. - So that's a little confusing. 488 00:22:42,974 --> 00:22:45,154 And frying flour tortillas? That's not something you really do. 489 00:22:45,155 --> 00:22:47,110 - You fry corn tortillas. - Right. 490 00:22:47,111 --> 00:22:49,239 Because that's gonna be saturated with oil. 491 00:22:49,242 --> 00:22:51,678 The big pitfall with you potentially 492 00:22:51,679 --> 00:22:53,158 will be mixing all these influences 493 00:22:53,159 --> 00:22:55,159 from your travels and your upbringing 494 00:22:55,161 --> 00:22:58,337 and then not having a clear focus with your food. 495 00:22:58,338 --> 00:23:00,338 Joe: I disagree. I like the dish. 496 00:23:00,340 --> 00:23:02,169 It has acid, it has fresh, and it has fish. 497 00:23:02,170 --> 00:23:03,907 It's just missing that umami, 498 00:23:03,908 --> 00:23:05,558 like that next thing that says, like, "Wow." 499 00:23:05,562 --> 00:23:07,432 I'm not in college in a dorm 500 00:23:07,434 --> 00:23:09,570 eating a piece of fish that I sautéed in a pan. 501 00:23:09,571 --> 00:23:12,216 I'm eating a dish that's complex and evocative. 502 00:23:12,221 --> 00:23:15,961 Gordon: We have two more nights of auditions to go 503 00:23:15,964 --> 00:23:17,404 in this toughest season yet. 504 00:23:17,405 --> 00:23:20,660 Only eight aprons up for grabs. 505 00:23:20,664 --> 00:23:24,450 Two nos are you're out of this door with no apron. 506 00:23:24,451 --> 00:23:27,760 - Aarón, yes or no, please. - There's a lot of conceptual elements of this dish 507 00:23:27,761 --> 00:23:30,198 - that just don't jibe with me. - Yeah. 508 00:23:30,199 --> 00:23:32,586 So, for me, it's gonna be a no. 509 00:23:32,589 --> 00:23:33,499 - Okay. - Joe? 510 00:23:36,941 --> 00:23:39,641 - I want to see more. I'll say yes. - Thank you. 511 00:23:39,642 --> 00:23:42,949 - Curtis? - Your job as a cook is always to bring together 512 00:23:42,950 --> 00:23:44,597 the elements that make a dish sing. 513 00:23:44,601 --> 00:23:46,341 And I don't think they matched up well, 514 00:23:46,342 --> 00:23:48,172 I think they matched up brilliantly. 515 00:23:48,173 --> 00:23:51,040 - So it's a yes from me. - Thank you. 516 00:23:51,042 --> 00:23:54,092 Your fate and apron is in the hands of Mr. Gordon Ramsay. 517 00:24:00,443 --> 00:24:03,323 [Crowd cheering] 518 00:24:13,804 --> 00:24:15,718 Thank you, guys. 519 00:24:15,719 --> 00:24:17,499 I'm ecstatic. 520 00:24:17,504 --> 00:24:20,419 And even though I got that no from Aarón, 521 00:24:20,420 --> 00:24:22,250 I feel like I just want to even push myself 522 00:24:22,251 --> 00:24:24,638 and try to impress him even more now 523 00:24:24,641 --> 00:24:26,901 and prove to him that I actually belong here. 524 00:24:29,864 --> 00:24:32,213 Guys, that's the eighth apron we've given out. 525 00:24:32,214 --> 00:24:35,132 - Only seven left. - I don't think the level has ever been this high. 526 00:24:35,133 --> 00:24:38,915 - Super high. - We gotta be really careful with the last seven aprons. 527 00:24:38,916 --> 00:24:40,956 - There's a lot of really good cooks out there. - Mm-hmm. 528 00:24:52,234 --> 00:24:55,802 All: Three, two, one. Fish! 529 00:24:55,803 --> 00:24:58,283 My name is Joseph Manglicmont, I'm 32 years old, 530 00:24:58,284 --> 00:25:00,328 I'm from Houston, Texas, 531 00:25:00,329 --> 00:25:01,589 and I'm an environmental engineer. 532 00:25:01,591 --> 00:25:03,248 A million years to graduate college 533 00:25:03,249 --> 00:25:04,585 to become an engineer, 534 00:25:04,594 --> 00:25:07,379 and I'm on "MasterChef" cooking fish. 535 00:25:07,380 --> 00:25:10,250 I can't shake my desire to cook. This is my passion. 536 00:25:10,252 --> 00:25:11,822 This is what I'm meant to do. 537 00:25:11,823 --> 00:25:14,469 My food dream is to win "MasterChef," 538 00:25:14,474 --> 00:25:17,476 open up restaurants nationwide, worldwide, 539 00:25:17,477 --> 00:25:20,914 and just take it as far as it can go. 540 00:25:20,915 --> 00:25:23,605 This is a great opportunity for me to represent, like, my culture. 541 00:25:23,613 --> 00:25:26,359 - Yeah, Philippines! - Joseph: So this is Houston. 542 00:25:26,360 --> 00:25:29,175 This is Filipino. This is southeast Asia. This is all of it. 543 00:25:29,184 --> 00:25:31,838 - That's 15 minutes gone? - Yep. 544 00:25:31,839 --> 00:25:33,405 Does that blow your mind? 545 00:25:33,406 --> 00:25:34,616 - You got it, Joe. - I'm not worried. 546 00:25:38,628 --> 00:25:41,498 - Good evening. - Gordon. Pleasure to meet you. 547 00:25:41,501 --> 00:25:43,631 - How are you? - Very nice to meet you. 548 00:25:43,633 --> 00:25:46,423 Joseph, tell us what you're cooking and why. 549 00:25:46,424 --> 00:25:49,419 I am cooking a ginger green onion steamed fish 550 00:25:49,422 --> 00:25:52,075 in a soy sauce rice wine ginger sauce. 551 00:25:52,076 --> 00:25:56,645 That dish is simple, so it's going to deliver on that wow factor. 552 00:25:56,646 --> 00:25:58,736 Make sure you got all those components right, that balance. 553 00:25:58,737 --> 00:26:00,645 - Tell me what fish it is again. - Red snapper. 554 00:26:00,650 --> 00:26:03,739 You're not worried about it? Because steaming fish 555 00:26:03,740 --> 00:26:07,395 is a delicate, dangerous thing to do in a competition. 556 00:26:07,396 --> 00:26:10,086 Gordon: Be careful. It's the season of legends. 557 00:26:10,094 --> 00:26:12,095 Tough competition, 15 aprons only. 558 00:26:12,096 --> 00:26:13,746 Yeah, good luck, young man. See you in the restaurant. 559 00:26:13,750 --> 00:26:16,010 - Thank you very much. - Wow. Tough one. 560 00:26:18,233 --> 00:26:20,452 Woman: Go, Joseph. Get that fish on! 561 00:26:20,453 --> 00:26:22,454 Woman 2: You got it, Joseph. Let's go! 562 00:26:22,455 --> 00:26:24,235 After hearing all these comments from the judges, 563 00:26:24,239 --> 00:26:26,239 I'm nervous inside. I'm dying inside. 564 00:26:26,241 --> 00:26:29,461 My ass is on the line. This dish needs to be perfect. 565 00:26:29,462 --> 00:26:32,115 What's time looking like? 566 00:26:32,116 --> 00:26:35,205 You're at 30 seconds. 567 00:26:35,206 --> 00:26:38,774 Woman: That fish looks good. 568 00:26:38,775 --> 00:26:41,124 I'm really praying that it's not overcooked. 569 00:26:41,125 --> 00:26:43,165 - Man: Come on, Joe. - Woman: Let's go, Joseph! 570 00:26:44,346 --> 00:26:46,695 Crowd: Nine, eight, seven, 571 00:26:46,696 --> 00:26:49,045 six, five, four, 572 00:26:49,046 --> 00:26:51,046 three, two, one! 573 00:26:51,048 --> 00:26:53,488 [Crowd cheering] 574 00:26:56,576 --> 00:26:59,836 This is the most important moment of my 32-year life. 575 00:26:59,840 --> 00:27:01,710 All right. 576 00:27:01,711 --> 00:27:04,150 - All right, make room, make room. - Whoo. 577 00:27:04,151 --> 00:27:06,498 If they don't like this dish, my entire plan for my future 578 00:27:06,499 --> 00:27:08,499 has gone down the drain. 579 00:27:08,501 --> 00:27:10,201 Woman: Ah, you got this. 580 00:27:19,250 --> 00:27:23,470 - Ooh, look at that concentration. - Very concentrated. 581 00:27:23,472 --> 00:27:25,952 You look like a bad guy in a James Bond movie, bro. 582 00:27:25,953 --> 00:27:30,260 - Like, you know? - Why don't you tell us about the dish? 583 00:27:30,261 --> 00:27:34,526 Joseph: My dish is a ginger green onion steamed red snapper 584 00:27:34,527 --> 00:27:37,397 in a soy sauce rice wine sweet sauce 585 00:27:37,399 --> 00:27:39,529 with a southeast Asian herb salad. 586 00:27:39,532 --> 00:27:41,968 And this dish means the world to me, 587 00:27:41,969 --> 00:27:44,189 and that's why I really wanted to make it for you guys. 588 00:27:44,190 --> 00:27:47,974 This year is severe. Why this year for you? 589 00:27:47,975 --> 00:27:51,194 I'm an environmental engineer. It's a meaningful job. 590 00:27:51,195 --> 00:27:53,275 It's just this is my passion. 591 00:27:53,284 --> 00:27:55,290 - I think it's time to taste it. - Let's taste it. 592 00:27:55,291 --> 00:27:56,456 - Yeah, I agree. - Yeah. 593 00:27:59,508 --> 00:28:03,337 Visually, I think it's sophisticated and elegant. 594 00:28:03,338 --> 00:28:05,248 But there's two things on the plate, 595 00:28:05,253 --> 00:28:06,653 there's the fish and the greens. 596 00:28:06,654 --> 00:28:08,776 That is it. So, fingers crossed. 597 00:28:08,778 --> 00:28:10,866 - Mm. - Shall we? 598 00:28:10,867 --> 00:28:13,037 If it's properly cooked, it'll just peel right off. 599 00:28:16,656 --> 00:28:19,006 Aarón: Oh, that's going enough. Absolutely. 600 00:28:22,313 --> 00:28:24,663 - Tell me about the salad. - It's a Vietnamese herb, rau ram, 601 00:28:24,664 --> 00:28:28,364 cilantro, basil, julienned green onions. 602 00:28:31,453 --> 00:28:33,672 Joseph, I think you took a really big risk here 603 00:28:33,673 --> 00:28:36,022 because it's a very, very simple dish, 604 00:28:36,023 --> 00:28:39,423 and you're relying 100% on your execution being perfect. 605 00:28:41,594 --> 00:28:44,644 The good news is your execution was perfect. 606 00:28:47,338 --> 00:28:50,468 I think people take for granted how hard it is to steam a fish. 607 00:28:50,472 --> 00:28:52,560 It can go sideways on you quick. 608 00:28:52,561 --> 00:28:54,301 And I think the fact that you're able to do that 609 00:28:54,302 --> 00:28:57,826 with such skill shows a lot. 610 00:28:57,827 --> 00:28:59,477 It's beautiful. I mean, really beautiful. 611 00:28:59,481 --> 00:29:02,050 It just oozes confidence, and I think that's the magical, 612 00:29:02,051 --> 00:29:03,829 sort of, ace card you've got up your sleeve. 613 00:29:03,833 --> 00:29:06,052 You're calm. You're very cool. 614 00:29:06,053 --> 00:29:08,493 But you cook with such poise, and I can taste it. 615 00:29:08,494 --> 00:29:10,404 - Good job. - Thank you. 616 00:29:10,405 --> 00:29:12,705 What you have here, for me, is a trifecta. 617 00:29:12,712 --> 00:29:17,062 Perfect fish, perfect sauce, perfect salad. 618 00:29:17,064 --> 00:29:18,854 Excellent dish. No negative comments. 619 00:29:18,855 --> 00:29:20,758 - Thanks. - Bravo. 620 00:29:30,730 --> 00:29:33,645 All: Aww. 621 00:29:33,646 --> 00:29:37,866 - [Cheering] - Yes! Yes! Yes! 622 00:29:37,867 --> 00:29:39,647 Joseph: I still don't know if this is real. 623 00:29:39,652 --> 00:29:41,572 I don't... I'm not sure what's going on. 624 00:29:43,960 --> 00:29:46,830 [Cheering] 625 00:29:46,833 --> 00:29:48,877 What this means is that I'm good enough to compete 626 00:29:48,878 --> 00:29:50,008 with the best in the world, 627 00:29:50,010 --> 00:29:51,450 and this is just the beginning. 628 00:29:51,451 --> 00:29:55,096 - Oh, my God! Woohoo! - Whoo! 629 00:29:55,102 --> 00:29:57,102 Curtis, what do you think of the level? 630 00:29:57,104 --> 00:29:59,192 I mean, I can't believe that these guys are amateur cooks. 631 00:29:59,193 --> 00:30:00,802 The level of the cooking that they're at already, 632 00:30:00,803 --> 00:30:02,412 you guys are in for one hell of a season. 633 00:30:02,413 --> 00:30:06,416 Six aprons left. Aarón, six aprons. 634 00:30:06,417 --> 00:30:08,897 - Are you ready? Are you ready for the future? - Thank you, Joe. 635 00:30:08,898 --> 00:30:11,378 - Yes, it looks very bright. - Love that. 636 00:30:11,379 --> 00:30:12,689 - Beautiful. - Jeez. 637 00:30:15,688 --> 00:30:17,338 Recreate the fun of hit TV series 638 00:30:17,341 --> 00:30:19,168 "MasterChef Junior" at home 639 00:30:19,169 --> 00:30:20,909 with MasterChef cooking sets. 640 00:30:20,910 --> 00:30:23,479 Each set includes real kid-safe cooking tools, 641 00:30:23,480 --> 00:30:26,567 unique recipe cards for all skill levels, and more. 642 00:30:26,568 --> 00:30:28,048 Pick up all five sets online today. 643 00:30:41,714 --> 00:30:43,934 All these ingredients are gonna come together. 644 00:30:43,935 --> 00:30:45,893 I'm doing what makes Jamesha happy, 645 00:30:45,894 --> 00:30:49,072 and cooking makes me happy, so it just feels so good. 646 00:30:49,073 --> 00:30:53,028 I'm so honored. 647 00:30:53,029 --> 00:30:54,469 - Do you think I need more cauliflower? - I think we're good. 648 00:30:54,470 --> 00:30:56,415 A little bit more. That's fine. Go, Nayha! 649 00:30:56,424 --> 00:30:59,034 Go, Nayha, go! 650 00:30:59,035 --> 00:31:00,165 My name is Nayha, and I'm a high school student 651 00:31:00,167 --> 00:31:01,947 from Greenville, South Carolina. 652 00:31:01,951 --> 00:31:04,481 - Salt or pepper. - I learned how to cook 653 00:31:04,482 --> 00:31:06,905 like any child born in the 2000s, 654 00:31:06,913 --> 00:31:09,697 from, like, Instagram, Snapchat, YouTube. 655 00:31:09,698 --> 00:31:13,698 I'm making Gobi Manchurian, one of my favorite Pakistani dishes. 656 00:31:13,702 --> 00:31:15,839 Our family is a little bit more adventurous, 657 00:31:15,840 --> 00:31:18,965 so we make, like, Pakistani Chinese kind of fusion food together. 658 00:31:18,968 --> 00:31:20,968 So this is a batter-fried cauliflower 659 00:31:20,970 --> 00:31:23,537 with an Indian Chinese spice sauce 660 00:31:23,538 --> 00:31:24,668 over a bed of fried rice. 661 00:31:24,670 --> 00:31:26,320 This dish speaks to my culture. 662 00:31:26,323 --> 00:31:29,630 Use those bold flavors. 663 00:31:29,631 --> 00:31:32,720 It's a big risk for me 'cause I'm taking a break from my education 664 00:31:32,721 --> 00:31:35,418 to pursue this culinary endeavor. 665 00:31:35,419 --> 00:31:36,768 Look at that color! 666 00:31:36,769 --> 00:31:39,549 I'm only 18, but I don't want to hesitate 667 00:31:39,554 --> 00:31:42,338 when it comes to chasing after my dream. 668 00:31:42,339 --> 00:31:43,557 Don't worry. I'll fix it. 669 00:31:43,558 --> 00:31:44,778 A couple little last details to do. 670 00:31:44,779 --> 00:31:47,297 All: Seven, six, five, 671 00:31:47,301 --> 00:31:50,085 four, three, two, one. 672 00:31:50,086 --> 00:31:51,346 Ah! 673 00:31:55,091 --> 00:31:56,879 If I keep waiting for, like, that right time, 674 00:31:56,880 --> 00:31:58,485 that right time might never come. 675 00:31:58,486 --> 00:31:59,916 It might not ever exist. 676 00:32:06,886 --> 00:32:09,796 - Good evening. - Hello. 677 00:32:09,802 --> 00:32:13,542 - Aarón: How are you, young lady? - I'm good. 678 00:32:13,544 --> 00:32:15,458 My dish is Gobi Manchurian. 679 00:32:15,459 --> 00:32:18,589 Cauliflower in an Indian spiced batter, fried. 680 00:32:18,593 --> 00:32:21,603 I made an Indo-Chinese sauce over a bed of fried rice. 681 00:32:21,604 --> 00:32:24,596 - How old are you? - I'm 18. 682 00:32:24,599 --> 00:32:26,558 I'm still a high school student. 683 00:32:26,559 --> 00:32:29,517 I put school on hold to pursue "MasterChef" right now. 684 00:32:31,258 --> 00:32:32,868 Shall we, guys? Shall we go and have a look? 685 00:32:36,916 --> 00:32:40,566 Wow, you've elevated it in terms of giving the Gobi a finesse, right? 686 00:32:40,571 --> 00:32:43,271 Now I've eaten a lot of that, and it's never been served like that. 687 00:32:43,272 --> 00:32:48,187 - So, what's the sauce? - The sauce is a soy sauce. 688 00:32:48,188 --> 00:32:50,488 Traditionally, this dish doesn't have soy sauce in it. 689 00:32:50,494 --> 00:32:52,063 - No. - Not in Pakistan. 690 00:32:52,064 --> 00:32:54,280 - No, not in Pakistan. - So why soy sauce? 691 00:32:54,281 --> 00:32:55,850 I also love east Asian flavors. 692 00:32:55,851 --> 00:32:58,368 I think it's so cool how they're so bold, 693 00:32:58,372 --> 00:32:59,502 yet so balanced. 694 00:32:59,503 --> 00:33:00,852 That's exactly what I tried 695 00:33:00,853 --> 00:33:02,943 to execute on the dish right there. 696 00:33:06,946 --> 00:33:09,596 - Curtis, what'd you think? - I love the way you used the cauliflower. 697 00:33:09,600 --> 00:33:11,860 It's really the star of this dish. 698 00:33:11,864 --> 00:33:13,734 I think it's nicely fried. 699 00:33:13,735 --> 00:33:15,865 To me, it gets a little confusing 700 00:33:15,868 --> 00:33:17,088 when I'm tasting that strong note of soy 701 00:33:17,089 --> 00:33:19,305 and I'm thinking Chinese dish, 702 00:33:19,306 --> 00:33:21,736 but then I'm also eating the fried cauliflower 703 00:33:21,743 --> 00:33:25,401 and I'm thinking, you know, something more rooted in India or Pakistan. 704 00:33:25,402 --> 00:33:28,099 And it doesn't come together as a perfectly cohesive dish for me, 705 00:33:28,100 --> 00:33:32,317 but I do like some of the elements of it for sure. 706 00:33:32,319 --> 00:33:34,755 - Aarón? - I think your developing of flavor 707 00:33:34,756 --> 00:33:35,886 and your understanding of food, 708 00:33:35,888 --> 00:33:37,538 and developed this young an age, 709 00:33:37,541 --> 00:33:39,111 is really something that's admirable 710 00:33:39,112 --> 00:33:40,978 and I think it's something special. 711 00:33:40,980 --> 00:33:43,200 I just think when it comes to this competition, 712 00:33:43,201 --> 00:33:45,635 "MasterChef Legends," 15 aprons, 713 00:33:45,636 --> 00:33:48,246 this dish, I think it's a little immature. 714 00:33:48,248 --> 00:33:52,988 - Gordon: Joe? - It's a little bit unfocused. 715 00:33:52,992 --> 00:33:56,211 But it's tasty. The frying technique is delicious. 716 00:33:56,212 --> 00:33:58,651 And there's a lot to like, so, like, I want to eat it. 717 00:33:58,652 --> 00:34:00,999 I'm gonna keep on eating it 'cause I like it, 718 00:34:01,000 --> 00:34:02,920 so, you know, I'm just going with my gut right now. 719 00:34:07,354 --> 00:34:10,225 Right, young lady. 18 years of age, wow. 720 00:34:10,226 --> 00:34:12,046 Three yeses to get your hands on that apron. 721 00:34:15,666 --> 00:34:20,235 - Joe, yes or no, please? - Because I like this dish so much, 722 00:34:20,236 --> 00:34:23,366 and because I think it shows such great potential, 723 00:34:23,370 --> 00:34:26,676 I'm gonna say yes tonight. 724 00:34:26,677 --> 00:34:31,157 - Gordon: Curtis? - I think it's really close. I really do. 725 00:34:31,160 --> 00:34:33,160 But there's some elements on the plate that work 726 00:34:33,162 --> 00:34:35,252 and there's some that just don't. 727 00:34:35,253 --> 00:34:39,254 I've gotta judge it based on what you've put in front of us. 728 00:34:39,255 --> 00:34:42,645 And today it's a no, but I know that in life, 729 00:34:42,650 --> 00:34:44,607 for you, it's gonna be a yes. 730 00:34:44,608 --> 00:34:47,608 Gordon: Young lady, I love your attitude 731 00:34:47,611 --> 00:34:49,661 and that level of ambition. 732 00:34:52,181 --> 00:34:53,751 I just personally feel that you're not ready for it. 733 00:34:53,752 --> 00:34:57,185 And why aren't you ready for it? 734 00:34:57,186 --> 00:35:00,666 The soy sauce. That doesn't go with that Gobi. 735 00:35:00,668 --> 00:35:02,928 That's never gone together. 736 00:35:02,931 --> 00:35:05,715 As much as I love the dish and elements of it, 737 00:35:05,716 --> 00:35:06,976 I think right now is not the right time, 738 00:35:06,979 --> 00:35:10,068 so for me, sadly, it's a no. 739 00:35:10,069 --> 00:35:12,159 I see a lot of skill in this dish. 740 00:35:12,160 --> 00:35:14,857 So feel good about it, don't stop cooking, 741 00:35:14,858 --> 00:35:16,335 and take all of this knowledge 742 00:35:16,336 --> 00:35:17,766 that you've got today and keep going. 743 00:35:30,698 --> 00:35:33,134 Aww. 744 00:35:33,135 --> 00:35:35,565 Nayha: I feel disappointed. 745 00:35:35,572 --> 00:35:37,008 I might have jumped the gun 746 00:35:37,009 --> 00:35:37,789 on taking this opportunity right now. 747 00:35:40,447 --> 00:35:44,015 I think I need to grow as a chef and also as a person 748 00:35:44,016 --> 00:35:45,666 and try again later on in life. 749 00:35:45,669 --> 00:35:48,715 Maybe just not right now. 750 00:35:48,716 --> 00:35:51,146 After maybe getting a degree. 751 00:35:57,377 --> 00:35:58,807 Here's the good news, guys. 752 00:35:58,813 --> 00:36:00,770 The future of this country looks very bright 753 00:36:00,771 --> 00:36:02,120 as long as we have young kids like that 754 00:36:02,121 --> 00:36:04,251 at 18 years old cooking, things are great. 755 00:36:04,253 --> 00:36:05,993 - Absolutely. - She has all the makings. 756 00:36:05,994 --> 00:36:07,604 - She's just not ready for this competition. - No. 757 00:36:20,487 --> 00:36:21,747 Man: What do you think? They look good or no? 758 00:36:21,749 --> 00:36:23,445 They need a little bit more time to cook. 759 00:36:23,446 --> 00:36:25,406 - They're getting there, though. - There you go, Annai! 760 00:36:25,407 --> 00:36:29,145 - Looking good. - My name is Annai Gonzalez, 761 00:36:29,148 --> 00:36:31,236 I'm 25 years old from Dallas, Texas, 762 00:36:31,237 --> 00:36:32,757 - and I'm a legal assistant. - Ay-yi! 763 00:36:32,760 --> 00:36:34,195 Ah! 764 00:36:34,196 --> 00:36:36,846 My go-to style, comfort foods, 765 00:36:36,851 --> 00:36:38,511 but I try to add a Latin twist to it. 766 00:36:38,512 --> 00:36:41,195 - Hey! - Ooh! Ooh! 767 00:36:41,203 --> 00:36:44,379 Being a first generation Mexican-American influences my cooking, 768 00:36:44,380 --> 00:36:46,300 but I also don't want to keep it too traditional. 769 00:36:46,301 --> 00:36:48,514 I want to show the world that Mexican food 770 00:36:48,515 --> 00:36:50,425 can also be quite elegant and very delicious. 771 00:36:50,430 --> 00:36:51,610 Man: You got this, honey. 772 00:36:51,611 --> 00:36:53,345 - How are you? - Hello. 773 00:36:53,346 --> 00:36:55,166 - What are you making? - So I'm frying some rice first. 774 00:36:55,174 --> 00:36:57,653 I'm gonna make a flank steak filled chile relleno. 775 00:36:57,654 --> 00:36:59,614 So there's many different ways to make a chile relleno. 776 00:36:59,615 --> 00:37:02,615 You can kind of cook it whole, batter it. 777 00:37:02,616 --> 00:37:05,306 How is your chile relleno going to be different from the traditional battered one? 778 00:37:05,314 --> 00:37:08,321 I like to stick to my roots, but I also like to give it 779 00:37:08,322 --> 00:37:11,487 that first generation Mexican-American flair, so I'm not deep frying it. 780 00:37:11,494 --> 00:37:13,374 So what is your passion as a young lady? Do you work? 781 00:37:13,375 --> 00:37:16,324 So, actually, I quit my job to be on the show. 782 00:37:16,325 --> 00:37:18,105 - You quit your job to come here? - I know, right? 783 00:37:18,110 --> 00:37:19,806 - Crazy. - Love that. 784 00:37:19,807 --> 00:37:21,547 - Joe: That's pretty ballsy. - Aarón: Yeah. 785 00:37:21,548 --> 00:37:22,938 But I'm in the kitchen, and that's my passion. That's my dream. 786 00:37:22,941 --> 00:37:24,379 - All right. - Good luck. 787 00:37:24,380 --> 00:37:26,597 - Thank you so much, - Real pleasure. 788 00:37:26,598 --> 00:37:28,815 Man: Let's go, let's go! 789 00:37:28,816 --> 00:37:31,556 What I am most concerned about is my steak. 790 00:37:31,558 --> 00:37:33,818 Medium rare is a hit or miss. When I did turn it over, 791 00:37:33,821 --> 00:37:36,081 I may have missed it by one minute, 792 00:37:36,084 --> 00:37:38,564 so it's potentially a little bit over. 793 00:37:38,565 --> 00:37:40,475 It's definitely nerve-wracking 794 00:37:40,480 --> 00:37:42,089 because I don't have anything to fall back on. 795 00:37:42,090 --> 00:37:42,960 And if I end up leaving tonight, 796 00:37:42,961 --> 00:37:44,570 I go back to nothing, 797 00:37:44,571 --> 00:37:46,011 and I'll just have to start from scratch. 798 00:37:48,662 --> 00:37:51,969 All: Five, four, three, two, one. 799 00:37:51,970 --> 00:37:54,797 - Yeah! - Hey! 800 00:37:54,798 --> 00:37:58,318 I just hope this dish is enough to get me my apron. 801 00:38:03,503 --> 00:38:05,683 Why don't you tell us your name and what you've cooked for us? 802 00:38:05,684 --> 00:38:09,247 My name is Annai Gonzalez. I am from Dallas, Texas. 803 00:38:09,248 --> 00:38:13,378 And what we have here on the plate is a flank steak chile relleno 804 00:38:13,382 --> 00:38:16,384 on a bed of arroz pinto and a tomato sauce 805 00:38:16,385 --> 00:38:18,905 covered in Oaxaca melted cheese with a Mexican crema. 806 00:38:18,909 --> 00:38:21,039 And what do you do for a living? 807 00:38:21,042 --> 00:38:24,131 Um, I was... used to be employed 808 00:38:24,132 --> 00:38:26,831 as a legal assistant, but then I quit my job. 809 00:38:26,832 --> 00:38:29,310 I decided, you know, it wasn't where my passion was. 810 00:38:29,311 --> 00:38:33,314 Let me get this straight. You quit your job to come here? 811 00:38:33,315 --> 00:38:36,135 Listen, I'm a big believer in taking a minute to yourself 812 00:38:36,144 --> 00:38:39,062 - and saying, "Am I doing what's right?" - Exactly. 813 00:38:39,063 --> 00:38:41,190 Good motivation. Should we have a taste? 814 00:38:41,193 --> 00:38:42,543 - Shall we? - Let's taste it. 815 00:38:42,544 --> 00:38:44,934 Looks delicious. 816 00:38:44,935 --> 00:38:47,065 Young lady, it's restaurant quality, let's get that absolutely clear. 817 00:38:47,068 --> 00:38:49,287 I love the finesse. Great choice of plate. 818 00:38:49,288 --> 00:38:51,248 I think the presentation is so inviting. 819 00:38:51,249 --> 00:38:53,636 Let's hope all the flavors deliver. 820 00:38:53,640 --> 00:38:55,640 Gordon: Curtis, would you do the honors? 821 00:38:55,642 --> 00:38:56,692 Joe: Hopefully it's cooked right. 822 00:38:59,341 --> 00:39:00,781 That steak's cooked very, very nicely. 823 00:39:02,475 --> 00:39:04,865 It is medium rare. And why medium rare? 824 00:39:04,868 --> 00:39:06,908 I personally am a big fan of medium rare. 825 00:39:06,914 --> 00:39:08,572 It keeps the juiciness of the steak. 826 00:39:08,573 --> 00:39:09,258 Aarón: Mmm. 827 00:39:11,658 --> 00:39:13,357 Curtis: You know, when I see chile relleno, 828 00:39:13,358 --> 00:39:15,175 I'm always in love with the idea of it. 829 00:39:15,183 --> 00:39:17,012 But I never really love to eat it. 830 00:39:17,013 --> 00:39:19,360 In this, you really taste the pepper. 831 00:39:19,361 --> 00:39:21,319 You really taste the beef. 832 00:39:21,320 --> 00:39:23,669 - It's a good dish. - Thank you, Chef. 833 00:39:23,670 --> 00:39:26,460 Yeah, I think the execution and your interpretation 834 00:39:26,461 --> 00:39:29,365 of this classic speaks to your background. 835 00:39:29,371 --> 00:39:32,460 All the traditional components, but that sort of glitz 836 00:39:32,461 --> 00:39:34,591 and glamour from Dallas is there as well, 837 00:39:34,594 --> 00:39:37,248 which I kind of really dig. 838 00:39:37,249 --> 00:39:39,469 For me, I'm not a fan of the sauce. 839 00:39:39,470 --> 00:39:42,688 You could have put chipotle in there, roasted some garlic, 840 00:39:42,689 --> 00:39:46,039 and really made that red sauce a little bit more vibrant. 841 00:39:47,346 --> 00:39:49,516 Did you slice the flank steak? 842 00:39:49,522 --> 00:39:52,219 - I did slice it. - Yeah. Be careful. 843 00:39:52,220 --> 00:39:53,699 'Cause when you expose meat like that, it needs seasoning. 844 00:39:53,700 --> 00:39:56,919 - Yes, Chef. - The dish is good. 845 00:39:56,920 --> 00:40:00,140 But this is the season of legends, and you need to be very good. 846 00:40:00,141 --> 00:40:02,969 - Yes, Chef. - So, as you know, 847 00:40:02,970 --> 00:40:06,580 you need three yeses to get the apron. 848 00:40:06,582 --> 00:40:07,762 Gordon? 849 00:40:09,107 --> 00:40:11,934 Uh, whew, that's a tough one. 850 00:40:11,935 --> 00:40:14,154 I love what you've done with the steak. It's cooked beautifully. 851 00:40:14,155 --> 00:40:17,065 It needs more seasoning. Big deal. We can fix that. 852 00:40:17,071 --> 00:40:19,731 Restaurant quality plating. That's a big one for me. 853 00:40:19,732 --> 00:40:21,116 I'm a yes. 854 00:40:23,251 --> 00:40:25,951 While there's a couple of things that I would change, 855 00:40:25,952 --> 00:40:27,729 I'm gonna give you a yes. 856 00:40:27,734 --> 00:40:30,649 That's two yeses. You need three yeses to pass. 857 00:40:30,650 --> 00:40:31,350 Aarón Sánchez? 858 00:40:34,784 --> 00:40:38,744 Yeah, you know, for me, it's like I have a responsibility, 859 00:40:38,745 --> 00:40:41,045 an obligation to continue to promote Mexican food 860 00:40:41,051 --> 00:40:43,751 and make sure that it has the right appreciation and respect. 861 00:40:46,361 --> 00:40:47,541 And with what you put forward... 862 00:40:53,063 --> 00:40:54,153 you might not have a job... 863 00:40:56,284 --> 00:40:58,294 ...but I'm gonna tell you right now, 864 00:40:58,295 --> 00:41:03,026 - you definitely have an apron. - Woohoo! 865 00:41:03,030 --> 00:41:06,989 - Thank you, Chef. - This right here is something special, 866 00:41:06,990 --> 00:41:09,780 it's something coveted, and I know you're gonna do justice to it. 867 00:41:09,781 --> 00:41:12,036 Definitely. I will not disappoint. 868 00:41:12,039 --> 00:41:14,079 Mine is a yes, too. I'll have another if you have time to cook one. 869 00:41:14,084 --> 00:41:17,004 - Definitely. I'll go back right now. - This is delicious. 870 00:41:20,265 --> 00:41:22,875 Both: Hey! 871 00:41:22,876 --> 00:41:24,826 Come here, baby! 872 00:41:26,488 --> 00:41:29,228 I quit my job to follow my dream. 873 00:41:29,230 --> 00:41:31,320 And honestly, it was the scariest thing I ever did. 874 00:41:31,321 --> 00:41:35,757 But winning this apron means that I'm capable of so much more. 875 00:41:35,758 --> 00:41:38,717 It's exciting to see this new generation of cooks coming through. 876 00:41:38,718 --> 00:41:39,808 - Joe: Right. - Definitely restaurant quality, right? 877 00:41:39,809 --> 00:41:42,286 - Yeah. - I got the skills. 878 00:41:42,287 --> 00:41:43,587 I can whip it up in the kitchen. 879 00:41:45,681 --> 00:41:48,469 Gordon: Next time, the MasterChef kitchen... 880 00:41:48,470 --> 00:41:50,337 This is it, the final night of auditions. 881 00:41:50,338 --> 00:41:52,905 ...welcomes a culinary queen. 882 00:41:52,906 --> 00:41:55,255 Please welcome Paula Deen. 883 00:41:55,256 --> 00:41:57,386 [Screaming] 884 00:41:57,389 --> 00:41:59,519 I love me some Paula Deen. 885 00:41:59,521 --> 00:42:01,611 With just five aprons remaining... 886 00:42:01,612 --> 00:42:03,610 It was perfectly delicious. 887 00:42:03,612 --> 00:42:05,612 ...the battle is on... 888 00:42:05,614 --> 00:42:07,884 Competition's rife, and you come in with a burger. 889 00:42:07,885 --> 00:42:10,487 ...for one of the last spots... 890 00:42:10,489 --> 00:42:13,059 - This is it. We're down to our final apron. - [growls] 891 00:42:13,060 --> 00:42:15,666 - ...in the MasterChef kitchen. - Whoo! 892 00:42:15,668 --> 00:42:19,498 Can I get that body under my husband's head? 893 00:42:28,289 --> 00:42:30,508 "MasterChef" is back with the season of legends. 894 00:42:30,509 --> 00:42:32,639 Wednesdays on Fox.