All language subtitles for MasterChef.US.S03E01.HDTV.XviD-LOL.HI

[Dramatic music]

♪ ♪

(Male announcer)
This is the Masterchef kitchen,

where, for one home cook,

dreams will become a reality.

(Gordon) We're looking
for one stunning dish.

You show us who you are
through the food that you do.

That inspires me.

Very, very, brave and
courageous cooking... amazing.

(Gordon)
There's something quite magical

about the way you connect
with food.

(Announcer) Thousands came
from all walks of life...

- I am a bartender.
- I'm a pilot.

- I am a physician.
- I am a hairstylist.

- I'm a senior in High School.
- I'm a rock musician.

- I'm a stock broker.
- I'm a stay-at-home mom.

[Cheering]
[Horn honks]

(Announcer) Traveling from all
corners of the country...

- New York City!
- Chicago!

Washington, D.C.!

(Announcer)
All coming together

to share in their passion
for food.

This is one of the best things
that I've tasted in a long time.

Oh, my God.

You've created
a restaurant-quality dish.

- It's absolutely delicious.
- Yeah!

(Announcer)
But only a few will be chosen

to work under the guidance
of three

of the biggest names
in the culinary world...

Graham Elliot...

To me, a Masterchef
is constantly innovating,

trying things with food
no one would ever dream of.

(Announcer)
Joe Bastianich...

The hallmarks
of a Masterchef are

elegance, sophistication,
and finesse.

(Announcer) And, of
course, Gordon Ramsay.

A true Masterchef
cooks every dish

as if their life
depends on it.

A Masterchef puts perfection
on every plate.

[Horses neighing] Let's go.
Start serving.

(Announcer) Those who make
it will face the toughest

and most dynamic challenges
in Masterchef history.

(Graham)
Looks like a horror movie.

That is a disaster.

That is disgusting.

(Announcer) They will be
pushed to new heights...

You've got to believe
in yourself more.

(Announcer) Cook for kings...
And a queen.

Hey, y'all!

(Announcer) In the end, only one
will show they have the talent,

the guts, and the passion

to be crowned America's next...

Masterchef.

MASTERCHEF
S03 Ep01 - Auditions No. 1

Sync and corrected by dr.jackson
for www.addic7ed.com

(Michael) I have a passion and
a love and the skill it takes

to make great food.

I think Masterchef is going
to be the springboard

for my future in food.

I think about food every day.
Like, all day, every day.

The opportunity to go
into the Masterchef kitchen

is the opportunity
of a lifetime.

(Samantha) Being here
represents that I can do this

and make this my life
and a career.

I have a lot of confidence
in my cooking,

and I'm ready to go.

(Christine) Coming to Masterchef
as the first blind contestant ever

doesn't intimidate me at all.

My dream of becoming a chef is
just as real as anybody else's.

(Announcer) Now, 100 home
cooks will get the chance

to present one dish that could
change their lives forever.

Just an elite few
will win an apron

and earn a spot
in the next round.

And only the best
will be crowned

America's next...

Masterchef.

[Cheers and applause]

Welcome to Masterchef.

[Cheers and applause]

You should all be very,
very proud of yourselves.

Thousands and thousands
of home cooks across the nation

tried to make it here today.

They failed!
You succeeded!

[Cheers and applause]

So you've got to ask yourself...

Do you have what it takes
to make it to the top?

Do you?
[Cheers and applause]

Someone in this room

is going to earn...
And I mean earn...

A quarter
of a million dollars.

[Cheers and applause]

Now, how about fame,
notoriety?

(Graham)
Look, if that's your goal,

cooking isn't
the quickest path.

If you're good, you might get
written up in a magazine,

get a few lines
in a great newspaper.

But even some of the most
accomplished chefs in America

don't have one of these.

Your own cookbook!

[Cheers and applause]

Imagine your face
on the cover of this book.

Your signature recipes.

[Cheers and applause]

But there's one final box,
and what's under it

is the real reason
why all of you

should be here today.

This is the key

to the reality
of your dreams...

The Masterchef trophy.

[Cheers and applause]

We care about one thing
and one thing only...

What you put on the plate.

If it's subpar,
you're going home.

If it's extraordinary,

you'll get
one of these...

A Masterchef apron.

[Cheers and applause]

You all want
one of these.

I can see it.

But be careful
what you wish for,

because once you put
that apron on,

your life
is gonna get harder

than you could ever imagine.

- Can you handle it?
- (All) Yes!

- Are you ready?
- (All) Yes!

Which one of you is
the next Masterchef?

[Cheers and applause]

Okay, we are starving.

So don't just stand there.
Get cooking.

Good luck.

[Cheers and applause]

Masterchef has a big potential
to change my life

and to really steer me
in a completely new direction

that I thought I would never
get to achieve.

Come on!

I'm passionate about cooking.
I love cooking.

It would mean everything
for me to be able,

like, work with chef Ramsay.

I'm going all the way.

My quest to be the best...

It starts right here,
right now!

(Announcer)
From the thousands who applied,

100 home cooks have been invited
to Los Angeles.

They'll have just one hour
to create a signature dish

worthy of a Masterchef apron.

First up is 19-year-old
college freshman Michael Chen.

While he may be unseasoned
as a chef...

[Glass shatters] Oops, sorry.
Did it break?

(Announcer)
He believes his apetite to win

will make him a contender.

Why is that on?

Some people here
have been cooking

longer than
I've even been alive.

But I think that experience is
only part of the recipe

for being a great cook.

I've never used this kind
of meat grinder before...

I don't know how it works.

I'm here because
I've always loved cooking.

I've always had a passion
for it,

but especially
for my parents.

Cooking has never been
a very reputable profession,

and they've always wanted me
to pursue something

math and science-related
instead.

And I'm here to really prove
to myself,

to prove to them,
and to prove to those around me

that cooking is something
that I do well.

Come on, stick.

I'm meant to be here.
I'm supposed to be here

this is where I belong.

[Cheers and applause]

(Announcer) Each home cook
is given just five minutes

to plate up their dish.

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

they'll win a coveted
Masterchef apron

and move on to the next stage
of the competition.

Hi, chefs.

- Hi. What's your name?
- Howdy.

- Michael.
- Michael, where you from?

I'm from Austin, Texas.

Great.
What are you cooking?

I am making Chinese dumplings

with a cilantro
and scallion salad.

And also homemade chili oil.

You've got five minutes.

All right, thank you so much.

Are you still
in school?

Yes, I'm a freshman
in college right now.

Got a girlfriend?

No. I'm actually gay.

Boyfriend?
You got a boyfriend?

No, I do not.
I'm single. I'm 19.

I don't believe in dating
before High School, really?

You're very proper,
aren't you?

[Laughs] That's how
I was raised to be.

I like to follow the rules
most of the time.

Did you spring that
on your dad on the same day

that you did, like,
that you wanted to be a cook?

Like, "dad, I want to be a cook,
and I'm gay, by the way."

Uh, no. I actually
came out to him

right before I came
to Masterchef.

(Gordon) Well done. Embrace it.

I don't want to hide
my true self.

You've got no reason to
either.

- Yes. Thank you, chef.
- Time's up.

(Gordon)
Amazing.

So the secret
of a good dumpling

- is the burst of flavor inside.
- Yes.

(Gordon) What should we
expect on the inside there?

What have you got? You should
expect a lot of good flavors.

There's shiitake mushrooms,
sesame oil in there,

some soy sauce, ginger,
and scallion in there.

And you should be able
to taste that right away,

and I hope you enjoy it.

Yeah, listen, um,
they're phenomenal.

- Thank you so much.
- Texture's beautiful.

Seasoned perfectly.

- Great job.
- Thank you so much.

You know they're good.
[Laughs]

That's delicious.
Your dad's gonna be super proud.

Uh, Michael,
let me tell you,

100% one of the most
confident yeses

ever in this competition.

- Really?
- Well done.

(Joe) I'll go out one
more and say that you,

with that kind of technique...

If you could bring it
to other kinds of food,

you could go on
and win this thing.

- Wow. Thank you.
- It's a big yes.

Absolutely.
Yes, yes, yes.

Thank you so much!

[Laughs]

- What up, buddy?
- Thank you.

Congratulations.

Thank you so much.
Thank you so much.

Put it on and wear it
with pride.

Yes, I will not
disappoint you guys.

[Cheers and applause]

It's incredible. I've never
been praised like that before.

I mean, it just really validates
all that I've been working for

until this point.

Like, just to have
chefs of those caliber

to say so many good things
about my food is incredible.

(Announcer) But while Michael's
food was first class...

These next few dishes
are in a class all of their own.

- What are you cooking?
- Frog leg egg Foo Yung.

Frog leg egg Foo "lung"?

- Yung. Yes.
- Yung!

Oh, excuse me.
I have a smoked shrimp

that looks like a skid mark...
I mean, honestly.

I like that, though.

Visually, it looks
like vomit.

I bet it tastes good.

I've got a homemade
bow-tie farfalle pasta.

It's like gnawing
on a rosemary branch.

I made
a mussel soup today.

Ooh.

Uh, tastes like [Bleep].

The inside is raw.

I am making
a seafood stew.

There's two things I like
about this dish.

It's white,
and it's round.

- So where are the frog's legs?
- In the egg Foo Yung.

(Gordon)
Congratulations...

[Shouting]
Thank you!

On the worst dish
in this competition so far.

Ooh, [Bleep] Hell.

(Announcer) Our next home
cook has survived a life

full of challenges.

You want to go down the slide?

I'm a single mom
from Los Angeles.

We did it.

I have a son. He's two.

His name is Danger.

He's gonna love me for that
later, when he's in college.

Mwah.

I got divorced
a couple of years ago.

That's hot.
Let's blow on it.

I left my job right after
I had the baby

to be a stay-at-home mom.

It's been tough.
[Child screaming]

I'm on a budget,
unemployed.

I have $50 in my bank account.

We live in a very tiny
400-square-foot room.

I feel like this is
the opportunity

to start over again
and do something

really amazing
with my life.

I don't know what I'm gonna do
if I don't get the apron.

[Chuckles]

I really don't.

Welcome.
First name?

- My name's Monti.
- Monti.

- Monti Carlo.
- Stop it!

(Gordon)
What are you cooking?

It's a Puerto Rican
shepherd's pie.

And there's a green plantain
that's fried twice.

You've got five minutes
to blow us away.

- So you're a single mom.
- Yes, sir.

- How many children?
- I have one.

He's two and a half
years old.

- His name's Danger.
- Danger?

What's the, uh,
food ambition?

- Where are we going with this?
- I want a food truck.

You've got one minute left.

Oh, my gosh.
Here it is. Okay.

What you're doing...
We've got no idea.

You're running around from left
to right... you've made me dizzy.

This is awful.
Don't I sell it well?

Are you done?

I didn't have time to finish

my sauce that I was
gonna make with it, the mojo.

I got a little nervous
and all caught up.

I hope you guys like it.

It's with chopped olives,
capers, raisins, cilantro.

It's a little sweet...

But I think
it's pretty delicious.

- For real? Shut your mouth.
- It is.

I swear.

Oh, my God. Thank you very much.

Right. The recipe
comes from where?

It's my grandmother's
recipe.

It desperately needs a sauce,
because it's dry.

I don't know if I buy
the shtick.

What?

A single mom with a
son named anger...

And your name is
Monti Carlo?

That's not a shtick,
that's my real life.

- Graham, yes or no?
- I like the dish.

I think it's rich
and it's complex,

much like you,
and I'm a yes.

Thank you, sir.

Joe, yes or no
for Monti?

I don't know if I buy it.
I think you're giving me shtick.

I think you're faking it
in the plate too.

It's a little bit
overly sweet,

so I'm gonna pass.
I'm gonna say no.

[Exhales sharply] Monti...Yes, sir.

At times, listening to you,

I don't think your head's
in the game.

I can do this.

- Monti...
- Yes, sir.

(Announcer) The judges have had
quite a plateful of Monti...

Oh, my gosh, here it is.
Okay...

(Announcer)
A spirited single mom

who, so far, has left Joe
and Graham divided.

- I'm gonna say no.
- And I'm a yes.

(Announcer)
Now her Masterchef dreams

are in the hands
of Gordon Ramsay.

- Monti...
- Yes, sir.

I'm sorry.

Sir, I know I'm not
the most experienced chef here.

I guarantee you I'm one
of the most passionate people

you've ever met,
and I will give it my all.

I'm sorry, but you will not...

Be seeing your son for a while,
'cause you've got an apron.

Congratulations.
Well done.

Oh, my God.

The dish is delicious.
It's rich. It's comforting.

And, yeah, I think
there's more to you.

Come put this on.

- Thank you so much.
- Congratulations.

- Good job.
- Thank you so much.

[Cheers and applause]

(Monti) I'm just so thankful to be
given this kind of opportunity.

This is just the beginning.

It's gonna be a fight
every step of the way.

But I'm a fighter,
and I know I can do it.

(Announcer)
So Monti made it.

Can New Jersey high-school
student Samantha Mcnulty

make the grade?
[Laughing]

[School bell ringing] Hi, sister.
How are you?

I go to an all-girl
catholic school...

Indeed, she is one
of the 100.

[Cheers and applause]

I love school.

I definitely am one
of those kind of students.

This, this,
and then that.

My passion for cooking came
from cooking with my dad

when I was about ten.

He would always watch,
like, the food network,

and that got me interested.

And I think it's fun
to create something.

I'm excited.
I'm ready to go.

To get an apron would mean
the world to me.

Welcome.
First name?

Hi.
I'm Samantha.

- From where?
- New Jersey.

- How old are you?
- 18.

- Wow. One of the youngest.
- Yes.

What are you cooking, Samantha?

A mini, quadruple-layer carrot cake

with cream-cheese frosting.

You've got five minutes
to get this dish done.

Your love for food
comes from where?

It comes from my parents.
I'm really into nutrition,

and I hope to study that
when I go to college next year.

(Gordon)
What are you doing?

I put raspberries in some water
that has some sugar in it,

just to get rid of that
tartness just a little.

Nice.

- Are we done?
- Yes. All set.

(Graham) So basil with
e carrot cake, huh?

Yes.

(Gordon)
Relax. Don't look so nervous.

[Laughs]
He doesn't bite.

- And he loves desserts.
- Okay, good.

(Gordon)
Trust me.

It's got a great mouth feel.
It's very moist.

Thank you.

Hmm.

I love carrot cake.

How long have you
been baking?

I guess I've been baking
since I was about ten.

Right.

It's very, very light...

So much lighter
than it looks.

- Was that on purpose?
- Yes.

Um, a little bit more
cream cheese maybe as you stack.

Yeah.

Joe.

Samantha, I think your cake
is actually quite good.

So, based on that,
I'm going to say yes.

I'd like to see what else
she can do in this competition.

Thank you.

(Gordon) Graham.

You know, it's moist.

It's got some good technique
to it.

However,
I don't think it's...

Masterchef quality.

So, for me, it's a no.

So that leaves it
up to Gordon.

Uh, who are you here with?

My parents and my sister
and my brother.

Can you go
and get them, please?

Sure, I'll go get them.
Thank you.

They want to see
you guys.

[Cheers and applause]

So this is my family.

Mom, dad, little sis,
brother, welcome.

- Thank you.
- Uh, we're all stuck

in between
a rock and a hard place.

This competition is fierce.

And it's highly competitive.

Don't let the bow
distract you.

She can do it.

This is really hard.

Samantha... Young,
talented, tenacious.

I would like to see you...

(Announcer)
It's the moment of truth

for 18-year-old
high-school senior Samantha

and her multi-layered
carrot cake.

- I'm going to say yes.
- For me, it's a no.

(Announcer)
With the judges' vote split,

it's now up to Gordon Ramsay

to decide
her Masterchef fate.

This is really hard.

Samantha... Young,
talented, tenacious.

I would like to see you...

Come back next year.

I don't think
you're quite ready

for the next stage
of the competition.

You know...
You're new to this.

And I love the passion.

What I'd like
to see you do

is to spend more time
in the kitchen.

Go on that journey,

but start off
and climb slowly.

I think you will grow.

Thank you very much.

- Bye, guys. Thank you.
- Thank you.

No.
[Crowd groans]

It's okay, though.

I didn't get the apron, but I'm
super inspired to continue.

This is America's next
Masterchef next year.

Thank you.

(Announcer) While Samantha's
Masterchef dream is put on hold,

others hit
all the right notes.

♪ La la la la ♪

(Gordon) You've got your heart not
on your sleeve, but on the plate.

- Yes to the apron.
- Thank you.

(Announcer) And another three
Masterchef aprons follow.

I'm here to win
this competition.

(Announcer) Will 26-year-old
Ryan join them?

He learned everything
he knows about food

from living in Manhattan's
Upper East Side.

This is my time.
I'm ready.

I used to be spending
thousands of dollars a month

on these nice, fancy,
froufrou restaurants,

but I realized to myself
at a certain point,

"I can go home,
and I can do this on my own."

And not only
can I do this at home,

I can do it better
than they're doing it.

Pressure cooking is the best.

I can do something that would
take three hours to braise

in 30 minutes.

I'm the flavor elevator.
I'm gonna keep raising the bar.

And then once we get
to the top,

we're going
over the top, America.

- (Gordon) First name is?
- Ryan.

You've got five minutes
to blow us away.

What are you cooking
for us today?

Red wine pressure-cooked
short ribs

with corn pudding,
roasted parsnips,

and glazed cipollini onions.

- What do you do for a living?
- Right now I'm not working.

So you've been unemployed
for how long?

About a year and a half.

It wasn't that
I couldn't find a job, Gordon.

It's that I just
didn't find

exactly what I wanted
to do yet.

Ryan, most people
don't have that luxury.

What are you doing?
I'm using the ring mold

to make it
a nicer presentation.

I know that those people
have a lot of skill,

but I just don't think
that they've been working

nearly as hard
as I've been working.

Excuse me. You haven't had a job
for 18 months.

Working in the kitchen
is what I meant.

Okay. Not another ring.

I just wanted to make the sauce
fall out perfectly in a circle.

Hold on... you're putting sauce
in a ring?

Just... I wanted it to come out
to a perfect circle

when I lay it down.

Ryan, you've had
too much time on your hands.

It's nice to see you're not
sticking a short rib in a ring.

I don't have any rings
that size.

Just kidding.

- (Gordon) Okay.
- (Graham) Short ribs.

In an hour.

In an hour... pressure cooker.

- That's intense.
- It is intense.

All right.

It did break apart
with a spoon.

- They're cooked beautifully.
- Thank you very much, Graham.

I can tell you're bored,
because you got very fancy

in areas where you don't need
to be fancy.

I'll lay off the rings...
I promise.

I'm ready.
I know I can do this.

(Gordon)
I'm not entirely convinced.

Then I'm slightly pissed off
with the pretentiousness...

The way you present
the food.

Short-rib sauce doesn't get
ringed out in a cutter.

I've never seen anything so
[Bleep] stupid in all my life.

So, for me, it's a no.

(Graham) The short ribs
could have been better.

But it was ambitious to try,

and you did get them
cooked through in an hour.

The sauce... it should have been
glazed over that.

But it was still
a good sauce.

So I am going to give you
a yes.

Thank you very much,
Graham.

(Gordon)
Joe?

It's a little bit
going on instinct,

because I think you're
right there.

For me, you're, like,
right in the middle.

I'm ready to represent Masterchef
to the best of my ability.

It's up to you.

(Announcer) Ryan, a
26-year-old from Manhattan,

is hoping his red wine
short ribs

are good enough to earn him
a Masterchef apron.

I think you're right there.

For me, you're, like,
right in the middle.

(Announcer)
With a yes and a no,

it all comes down to Joe.

Step around here a second.

At this point, for me,
if I give you an apron,

I'm kind of, like, putting
my name on your lapel.

I don't know if I want to hang
my hat there, you know? Like...

It's a good place
to hang your hat, Joe.

Trust me. I'm telling you,
I can cook.

[Cheers and applause]

(Ryan) This apron means
everything to me.

I'm about to flavor-blast
my way to the top.

[Imitating gunshots,
exhales sharply]

(Announcer)
So Ryan takes a spot

in the next round
of the competition.

We have chips!

(Announcer) Can these next
unique home cooks join him?

Ooh, don't worry, don't worry.

Gordon Ramsay,
I watch you all the time.

- (Gordon) From where?
- I'm actually from Baltimore,

but I love doing this accent...
It's my favorite thing.

- I'm a former cheerleader.
- I interview serial killers,

and I try to understand
why they do it.

- I teach belly dancing.
- I also do impressions.

[Imitating elvis]

Well, hello, beautiful.

This is called
the hip twist.

[Chanting] Masterchef is the
show I can win, this I know.

- Oh, how you doin'?
- Graham, you're a spicy man.

- You spoke to me.
- Kelly, don't get upset, darling.

- We haven't tasted the food yet.
- I know.

And this is the figure eight,
and then we have the snake.

It's like a Beyonce video.

Taste's like a pig's toenail.

Yeah, I [Bleep]
that one up.

I got one hour's sleep
last night

'cause I was sewing
this stupid dress.

It's worth it.
It looks fabulous.

- I'm ready to take the criticism.
- It's coming.

- Give me an "N."
- "N."

- Give me an "O."
- "O."

- Sorry.
- No!

It's a no.

(Announcer) So another group of
home chefs are sent packing.

Let's see if 24-year-old Josh
from Mississippi

can measure up.

I'm seven feet tall,

and I'm a championship
basketball player.

I play at Tougaloo college
in Jackson, Mississippi.

When people look at me,
they immediately ask me,

"oh, do you play ball?
Do you shoot hoops?"

I'm, like, "no, I shoot onions
into skillets."

My passion is cooking,

and it kind of transitioned
from hooping to cooking.

Yeah!
[Cheers and applause]

Being an athlete and coming
from an athletic background,

we play to win.

I'm not settling for anything
less than Masterchef.

Welcome.

- Good to see you up there.
- Thank you.

- First name?
- Josh.

(Joe)
What are you cooking for us?

I prepared
shrimp etouffee

with a little bit
of jasmine rice.

I'm gonna fry up
some shrimp for you.

- You've got five minutes.
- (Joe) How old are you?

- 24.
- Wow, he's still growing.

Any chance of the NBA for you,
or did you miss that boat?

I never missed the boat.
I mean, I'm still young.

My knees feel good.
I could definitely do it.

- So what are you waiting for?
- 'Cause I want to be a chef.

- That's why I'm here.
- Last two minutes.

This is my heart.
This is what I do.

And hopefully you guys pick me
to be your next Masterchef.

- That's it.
- (Graham) Great.

(Gordon)
Etouffee.

How would you rate that
out of a ten?

I would rate it a ten
and a half.

Wow.

Yeah, I'm 6'2", and you make me
feel like a [Bleep]...

- Um, yeah, it's got heart.
- Thank you.

You know, it looks like
a restaurant dish.

But more importantly,
yeah, you cook like a pro.

- Good job. Really good job. Thank you.
- Thank you, sir.

And you cooked it down
with the shells?

Yes.

Who taught you
how to make that?

Me. I did it myself.
This is all me...

Straight from the heart.

I see a little smile there.

Everybody's smiling.

Don't get overexcited.

We have laughed bigger guys
than you out of here.

Okay, uh, you know,
I didn't think it was

gonna taste as good as it did.

Um, you've got passion,
clearly.

There's a talent there
in that bowl... I'm a yes.

- Thank you.
- Two words... slam dunk.

Yes!

I think you can cook
like a badass. Congratulations.

- Congratulations.
- Do not step up. Stay there.

[Laughter]

- (Joe) Are you crying, big boy?
- Just a little bit.

I'm just excited.

(Gordon)
Well done. Great job.

- Congratulations.
- Thank you.

- (Joe) That was good.
- It was yummy.

[Cheers and applause]

This is everything
I dreamed of.

If I can do what I love

instead of doing what
everybody else wants me to do,

I'm gonna do it.

Can't nobody stop me.

(Announcer)
Coming up...

(Graham)
Wow, that is dope.

(Announcer) The judges take
a good look at themselves.

Look at Joe.
He looks like a granddad.

(Announcer) And just when they
thought they'd seen it all...

Wow. In the history
of Masterchef,

we've never had
a blind contestant.

(Announcer)
So far, the competition has seen

- some spectacular successes...
- Slam dunk.

(Announcer)
And some epic failures.

(Gordon) The worst dish in
this competition so far.

(Announcer)
As the chase continues

for a Masterchef apron,

Shami comes to Masterchef
from Seattle.

But her cooking is grounded
in her African roots.

I am originally
from Zimbabwe,

and back home in Zimbabwe,

girls are expected to know
how to cook.

So it's been a part of me
my whole life

I don't really remember a time
without me not cooking,

me not being at the stove.

Getting an apron
means the world to me.

It'll be a dream come true...

Not only for me,
but for my family as well.

[Cheers and applause]

Hi.

- Hi.
- How are you?

- First name is?
- Shami.

Shami... beautiful name.
What are you cooking?

I've made a traditional
Zimbabwean dish called

sadza...
[Speaking native language]

When you eat it, you want
to feel warm in your throat.

- Let's get warm.
- You've got five minutes.

- All right.
- What is it?

It's made from cornmeal.

It's got, really,
no taste whatsoever.

So the sauce that I made
is a chicken curry.

And I'm going to make
the vegetables,

which are collard greens
in a garlic, tomato,

- and peanut butter sauce.
- Great.

If you think of yourself coming
out of the fields in Zimbabwe...

You've had a hard, long day...
This is what fills you up.

- Oh, I like that spice.
- Mm-hmm.

It's authentic.
That's what you've got.

You've definitely got heart
on a plate, let me tell you.

Slightly confused... the collard
greens with peanut butter.

- Is that cust...
- Yeah, that's how we do it.

Sometimes there's no meat
back home,

so they're going
for the protein.

So they add the peanut butter

because meat can be
kind of expensive.

Thank you.

(Gordon)
Joe, yes or no?

I think that plate is
a complete...

Mirror image of you.

I see you in the plate.
I see your ethnicity.

I see your personality.

And even with a couple
of defects,

it's a big, resounding yes
from me.

I totally appreciate
what you're trying to do.

It really, really
needs seasoning.

So, for me, it's a no.

I'm sorry.

[Exhales deeply]
I totally understand

supplementing the peanut butter
for protein.

I get all that,
but is that Masterchef?

[Crowd groans, applauds]

(Announcer) But disappointment
soon turns to delight...

- Great job.
- Thank you.

(Announcer) As more home cooks
walk away with an apron...

Which brings today's total
so far to 11.

But has this next hopeful
figured out

how to get her cakes ahead
in the competition?

Wow.
That is dope.

Look at Joe.
He looks like a granddad.

[Laughter]

Is Joe smiling or no?

I actually found
one picture

- on the Internet of you smiling.
- Bloody hell.

You need a bigger base
for Graham.

[Laughter]
Oh, gracious!

Damn it!

Graham just keeled over
in his cake.

They're caricatures... they're
not supposed to be exact.

(Gordon)
It's actually delicious.

I mean, really delicious,
indeed.

This is the best thing
we've eaten today.

(Announcer) So Audrey
from Texas wins an apron.

- And for the very first time...
- Delicious.

(Announcer)
Gordon bites his own head off.

Can tonight's final home cook
end the day on a high?

I'm Christine,
from Houston, Texas,

- and I'm a graduate student.
- Let me move this out of here.

My husband's here supporting me.
He's my biggest fan.

I love food. I love eating it,
I love creating it.

I feel like regardless
of what your background is,

your gender, your religion,

food is something everybody
has in common in this world.

And so I think food is
what connects people together.

I'm definitely
a competitive person.

I really want to get
this apron.

I am here for a reason.

I'm supposed to be
graduating school,

but I've set aside my thesis
to get an apron

and become the next
Masterchef.

- Wow.
- (Graham) Wow.

- Wow.
- Wow, wow, wow.

Wow.

- Um, welcome.
- Thank you.

- Um, first name is?
- My name is Christine.

Christine, in the history
of Masterchef,

we've never had
a blind contestant.

- Welcome.
- Thank you.

- Thank you, chef.
- The gentleman with you?

That's my husband.
His name is John.

- Right. What are you cooking?
- (Graham) Great.

I'm cooking
Vietnamese comfort food.

It's a catfish
braised in a clay pot.

And I pickled vegetables
to go with it, and some rice.

Okay, Christine,
you've got five minutes

- to complete that dish.
- Thank you.

(Gordon) Just in front.
Just in front?

You were there, just
a little bit higher, darling.

Oh, okay. Thank you.

- There we are.
- Thank you.

- Christine?
- Yes, chef?

- Were you born blind?
- No. No, chef.

When I was, um...
Maybe about ten years ago,

I was diagnosed
with an autoimmune condition

that affected my nerves...

My spinal cord
and my optic nerves.

And so I lost my vision
gradually

over the past ten years.

In your mind,
you're visualizing

what you put
on a plate.

Yes, that's correct.

You know, I felt the plate
and things like that before.

And a lot of it is
obviously by memory.

Do you ever think
that your disability

somehow could be an advantage
in a competition like this,

or just in cooking
in general?

Yes, chef.
Please excuse my chewing.

Yes, it is.
Because I can't see,

I won't be worrying about
what other people are doing.

I love the fact that
you're tasting everything.

I have to.
I can't see.

One of my teaching methods
with young chefs today

is that we put
a blindfold on them,

and they understand
the texture, the taste,

which is accelerated quicker
when your eyes are closed

and you're concentrating
purely on the senses.

Yes. Correct, chef.

My rice did not turn out
to par,

so I'm not... I'm not
serving it to you.

- Okay, I guess I'm done.
- Thank you.

(Gordon) The catfish,
how did you cook it?

With some caramel
that I made

by just caramelizing sugar
on the stove

and using coconut soda
as well...

And with shallots
and garlic.

And the base of the broth
is made up of what?

Fish sauce.

Love the fact that you kept
the fish on the bone. Why?

Catfish is just...
It's really tender,

and I didn't want
to pick it apart

and make it look
unappetizing,

so I left is as a steak.

I think it looks
more appealing.

And that's just the way
Vietnamese people eat.

[Sighs]
You know, you're gonna be judged

like everybody else
in this competition.

Yes, chef.

The dish does need
the sort of stability.

It's a staple done beautifully,
but missing the rice.

Yes, chef, I understand.
I'm sorry.

- Thank you.
- Thank you.

So what's the idea behind
cooking it in the clay pot?

It's supposed to aid with
the quicker caramelization

and braising of the product
you put inside, chef.

- It's got a beautiful aroma.
- Thank you, chef.

- Thank you so much.
- Thank you, chef.

- Hi.
- Hi, sir.

I'm Joe, obviously.

I've heard you give me looks,

but luckily, I can't see it.
[Chuckles]

You have
a great advantage

that as you talk
about your food,

not only are you able
to express it in words,

- but your face speaks volumes.
- Yes.

Your eyes beam with happiness
and pride and passion,

and you have a lot
to be proud of.

- Thank you, sir.
- It's an amazing...

Amazing accomplishment.

Thank you, sir.

[Sniffles, sighs]

(Gordon)
Okay, Joe...

Yes or no?

- 100% yes.
- Thank you, sir.

Graham, yes or no?

Um, everybody has a story

and has things
that they have to overcome.

Judged solely
on that dish...

Yes, chef.

I'm a yes.

Oh, God.
Thank you, chef.

Your personal challenge
aside, for me,

that's one of the most delicious
dishes I've tasted

in this competition so far.

Do you know what
I'm gonna give you?

- A white apron.
- A white apron. Congratulations.

Thank you.

I'll come and get it.

- Congratulations.
- Thank you so much, chef.

I mean, really,
good job.

Thank you.
Thank you.

- Well done.
- Thank you.

(Gordon)
Wow.

[Cheers and applause]

I'm so touched that they all
complimented me on my food,

and they believed in me,
so I feel ecstatic.

That's amazing.

For everyone in America,

you can overcome anything
you want to overcome

and get what you want to get.

And I'm gonna be
the next Masterchef.

Stop.

(Announcer) Tomorrow
night on Masterchef...

The search for the greatest
home cook continues...

You didn't even taste
your food.

(Announcer) Taking us to
the country's heartland...

It's hard to believe that
that was cooked by an amateur.

(Announcer) With some all that comes
that will surprise...

and shocked.

You're gonna walk away with the culinary
[bleep]

(Announcer) As husband and wife
go head to head.

- I'll take her down.
- I've came here to win.

(Announcer) Others,
go to any light to get a head.

Sync and corrected by dr.jackson
for www.addic7ed.com