All language subtitles for MasterChef.US.S03E02.HDTV.XviD-LOL.HI

(Male announcer)
Previously on Masterchef...

(All)
Masterchef!

(Announcer) Thousands
from around the country

showed up ready to compete.

- Do you have what it takes?
- Yeah!

(Announcer)
But only 100 were chosen

to present a signature dish
to the Masterchef judges.

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

(Announcer)
Some prevailed...

I think
it's pretty delicious.

- For real?
- It is.

- Shut your mouth.
- Come put this on.

- Are you crying?
- Just a little bit.

(Announcer)
As others saw

their dreams shattered.

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

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

- Sorry.
- No!

(Announcer) And then
came a Masterchef first.

(Gordon) We've never had
a blind contestant.

That's delicious.

- You have a lot to be proud of.
- Thank you, sir.

I'm gonna be
the next Masterchef.

(Announcer)
Tonight...

Holy [Bleep].

You are kidding me.

(Announcer)
The competition continues...

Can you open the door,
please?

(Announcer) As the battle to
win an apron intensifies.

- I'm [Bleep] myself.
- Me too.

- (Announcer) The search goes on...
- Yes!

For America's next...
[Bleep]

- Masterchef.
- Whoo!

(Announcer)
It's day two of the auditions,

and more home cooks
from across the country arrive

ready to pursue
their culinary dreams.

Food is my life.

Being here today
is a culmination of all

that I am passionate about.

I'm here to show the world
how this Southern boy can cook.

I'm gonna win Masterchef
because of the passion

I have for food.
That's the bottom line.

(Announcer)
As the judges take their places

for round two...

Anticipation in the air
as the first batch

of home cooks create the dishes
that could change

their lives forever.

It's a once-in-a-lifetime
opportunity.

I can't [Bleep] this up.

One hour can change a lot
in my life.

I have a deep passion for food,
and I want this.

Nobody out here will work
harder than me.

All right.
Let's do it.

(Announcer)
First up to face the judges

is a feisty 24-year-old
food server from Los Angeles

named Felix.

- Go, Felix.
- Thank you.

I need this apron.

I'm gonna get it.
I'm not gonna beg for it.

I'm not gonna tell you
a sob story.

You just have
to taste my food.

(Announcer) After their one
hour in the prep kitchen...

Each home cook is then given
five minutes to complete

their dish in front
of the judges.

If two judges think a home cook
has what it takes,

they'll be awarded
a Masterchef apron

and move on to the next round
of the competition.

(Gordon)
Hello.

Good evening,
gentlemen.

(Both) Hi. Good to see you.

First name is?

- Felix.
- Felix?

- Yes.
- Okay. Off you go.

You got five minutes.

And what are you gonna cook?

I'm gonna make
a crispy risotto

with a steak tartare on top.

Did you just swig
out of the bottle?

Don't be fooled

by the cover
of the book.

Is there a little
wild firecracker

- under that demure look?
- Demure look?

[Chuckles]
I'm kind of a wild card.

I say what's on my mind.
I'm straight-forward.

So say what's on your mind
right now.

- What are you thinking?
- Joe, you're gonna walk away

with a culinary [Bleep]

After you eat my risotto.

- Okay.
- Hey, love you long time.

(Gordon)
Okay.

Enough.

Oh, come on.
Bring it over. Let's play.

- Finished?
- Finished.

I'm just gonna slip this off,

because I'm ready
to put on another one.

[Chuckles]

As opposed to the spicy tuna,
the idea of the

beef tartare,
where did that come from?

(Felix)
Well, it goes more with risotto,

and I love steak tartare.

(Gordon) Just let me stop
you there two seconds.

Risotto goes
with steak tartare?

(Felix)
Well, not that it goes with,

but it's more hand-in-hand
than risotto and spicy tuna.

Okay.

The tartare's underseasoned,

so it's sort of almost
like it's underwhelming,

'cause it's just like
a big clump of raw beef.

Hmm.

Okay.

- It's a little dark here.
- Mm-hmm.

It's slightly charred.

- Okay.
- Thank you.

Love the confidence, but it's
on the verge of the arrogance,

because you're
not really delivering.

For me, it's a no.

I couldn't disagree more.
I think that it's...

Well, you disagree or not,

I was
giving you my version.

- I thought it was really good.
- Fine.

I thought the rice was good,
crunchy,

properly seasoned.
The tartare was also good.

- I'd like to see more.
- I'm gonna say yes.

Thank you.

All right,
well, it comes down to me,

and here's my thing.

You know, I do appreciate

taking the inspiration
of the crispy rice

from the sushi world,
but I would have

rather seen a full-on commitment
to it, you know,

going straight-on Asian
and getting rid

of those other flavors,
you know,

so it really could
go either way.

If you're gonna cry
in the tartare,

at least
you're gonna season it.

I think you have
what it takes,

and I want
to see more.

- Yes.
- Come get your apron.

- Thank you.
- All right.

Don't take things
for granted.

Don't get too cocky

before we even start,
all right?

Thank you.

(Joe)
Good luck.

[Cheers and applause]

Fooled again, JB.

Oh, my God.

I'm really thankful
that they gave me

this opportunity.

And I have no idea
what's coming next,

but whatever it is,
I'm ready for it.

(Announcer) While Felix's
confidence paid off...

[Cheers]

Can a man who grew up halfway
around the world follow suit?

I love you.

My name is Luca,

I was raised in Aviano, Italy.

Now I live in New York,

and I'm a restaurant manager.

[Shouting]

My love of cooking came
from my mother.

Since I was young,
I would stay in the kitchen

with my mom all the time.

(Announcer)
Luca doesn't know it,

but that time's here again.

His mom has secretly flown in
from Italy

to support
his Masterchef dream.

[Whistles]

Buon giorno.

Oh!
[Exclaims in Italian]

[Cheers and applause]

(Luca)
It's unbelievable.

I mean, I still think
I'm dreaming.

It's like,
I don't think she's here yet.

I really don't know
if she's here.

What kind of oil are you
going to be using?

- Brava.
- Thank you, mama.

You saved my life.

Winning the title
of Masterchef

for me would be the best thing
of my life.

Bellissima.

It would open the doors

for everything I want.

(Mother)
Luca!

[Speaks Italian]

- Good evening.
- Buona sera, signori.

- First name is?
- My first name is Luca.

The smartest contestant,
let me tell you.

Thank you so much.
You like it?

I look good, huh?
[Laughter]

What are you cooking?

I'm cooking
fegato alla veneziana.

- Ahh.
- It's calf liver,

- venetian-style.
- Brilliant... you got five minutes.

[Both speak Italian]

What are you saying?

He wants to know
who the blond guy is

so I was trying to explain
to him that it's Gordon Ramsay.

And he said, "who?"

God bless him.

One minute left.

I'm gonna sear a little bit
the liver.

[Speaks Italian]

Fegato alla veneziana,
signori.

I hope you enjoy it.

(Gordon)
Thank you.

(Luca)
Thank you. Whoo.

Grazie mille.

What, do you put cheese
or butter in the polenta?

I put parmesan cheese.

It's a parmesan cheese polenta.

Your mama would spank you

for doing that, no?

She does, but that's my way.

I like the polenta
with the cheese.

Thank you, Luca.

Thank you, chef.

Mm.

Slightly overcooked.

However, there's
a nice flavor there.

(Gordon)
Joe, yes or no?

For me, I think
that the liver is medium.

I like it a little bit
more medium-rare.

But the dish is good.
It reminds me of home.

I like it.

And I'd like to see
what else you can cook.

I say yes.

Thank you, Mr. Joe.

Luca, I think you have
an amazing personality.

Your energy is contagious.

However, the dish itself

is overcooked for me.

So for me,
it's a no.

So that leaves it
up to Gordon.

[Sighs]
This is tough.

You can cook.

(Announcer) Luca, a restaurant
manager from New York,

has a personality that's been
a winner with the judges.

I look good, yeah?

[Laughter]

(Announcer) But so far,

his dish has been a split decision.

I say yes.

For me, it's a no.

(Announcer)
Now his Masterchef dreams

all come down
to Gordon Ramsay.

This is tough.
You can cook.

But I know
you ca better.

That's not perfect.
You know that.

I can do much better.

I want to keep on going to show
you what I can really do.

Okay.

For me, it's a no.

Continue cooking,

because, next year,
I think you can come back

and just completely rise
above the competition...

That dish there is what I'm
gonna judge you on this year.

And it's not good enough
for now.

So I'm a no.

But I want to see you back
next year.

Grazie, Luca.

Arrivederci.

[Sympathetic murmurs
and applause]

I feel very sad.

It was a great opportunity,

I missed it,
I go back home to my wife.

I will come back 100%.

[People chanting "Luca"]

(Announcer)
While it may take Luca

another year
to get an apron,

these next few contestants...
[Cheers and applause]

Don't have as long
of a wait.

I'm gonna give you a shot.
You've got an apron.

Whoo!

Ooh.
[Bleep].

Ooh, you smell nice.

[Cheers and applause]

100% yes.

[Screams]
You are not gonna regret this.

Yes!
Yeah!

Oh, [Bleep].

[Cheers and applause]

(Announcer) Next up is
24-year-old Brazilian artist

Hiza, who has
a sweet tooth

that she hopes
will impress the judges.

Welcome.

- Hi.
- First name is?

- My name is Hiza.
- What are you cooking?

Chocolate custard
with a raspberry center

and cashew nut crust.

Okay.
You've got five minutes

- to blow us away.
- Yeah.

We haven't seen

many desserts win an apron.

I thought it would be
a good thing to show

different skills,
because my dessert

has a little bit
of pastry thing,

because I'm doing something
with sugar.

I cooked something.
I made a coulis.

- You should start making it.
- Okay.

Okay, so a little
change of plans.

Okay, I had to bring a rolling
pin, and I forgot, so...

Run back
and get your rolling pin.

- Okay.
- Quick.

Quick.

Can you
open the door, please?

Wait, wait, no.
He told me to get a rolling pin.

Oh, thank you.

Let's go.

Okay.

Like the improvisation.

Yeah.
I'm from Brazil.

We are not used to have
all these fancy utensils

and everything all the time,
so...

This is the dessert.

- Right here?
- Yes.

Brava.

[Applause]
Oh.

(Gordon) Hiza, visually you
can tell you're an artist,

'cause you put food
on a plate beautifully.

Okay, um,

for me,

one of the most delicious,
well-presented desserts

I've ever tasted.
It's a definite yes.

Thank you.

Two big thumbs up.
Yes.

[Shrieks softly]
I love your spirit.

I love the dessert,
so hop on.

- Awesome, man!
- Congratulations.

- Thank you.
- Well done.

Well done,
well done.

- Awesome.
- Great job.

And great dessert.
Well done.

Thank you.
Bye.

Delicious.

[Cheers and applause]

I always thought
I could be a chef,

but I never went to school,

and I never worked
in a kitchen before,

so this validates me
as a chef.

It is definitely
a dream come true.

(Announcer) With nine aprons
already given out today,

will this next
posse of cowboys

have the same luck?

[Trills]

[Shouts]

Giddy-up, baby.

[Trills]

[Laughs]

[Whoops in falsetto]

I'm here.

- You're definitely here.
- Good evening.

- Gentlemen, hello.
- Howdy.

- First name is?
- Bear.

(Gordon)
Bear?

- El Bronco.
- Okay, good.

(Both)
Al.

What are you cooking?

Well, I have what they call
the turnip, yucca, chorizo,

chipotle, tomatillos, avocado,
sunnyside-up egg,

- and some cheese.
- Wow.

Pan-roasted loin of elk.

I'm cooking tomatadas,
a classical dish

from my hometown.

I love Mexican food.

Authentic Mexican...
Spicy.

I me, it doesn't look
a million dollars,

but it certainly
tastes proper.

Did you intend
to melt the cheese?

Yes, I did.

[Coughs]

I've never had anything
quite like that.

Thank you, sir.

It's like a glue.

It's just a mouthful
of elastic bands.

[Sympathetic murmurs]

[Trills]
[Cheers and applause]

(Announcer) As Jose manages
to lasso an apron,

our final cowboy Mike
has a more personal mission

while here at Masterchef.

I'm doing this for my sister

that was killed
six months ago.

Sorry.

She was killed
in a car wreck,

and for me
to take this home,

give that to the family
after this tragedy,

would mean the world.

I'm on a mission
to win this thing in her name.

[Cheers and applause]

(Announcer)
However, Mike's plan

to get the judges' attention

is a Masterchef first.

Holy [Bleep].

You are kidding me.
[Horse neighs]

Holy [Bleep].

(Gordon)
You are kidding me.

(Graham) I'm praying that
he's not cooking that thing.

Howdy, gentlemen.

- Howdy.
- Cowboy.

- Cowboy.
- Welcome.

Are we being punked?

Stay, Mickey.
Be good.

Now that's what I call
an entrance.

Thank you.
It's an honor.

First name is?

Mike Hill.

What you cooking
out the saddle bags?

A pan-seared venison,

creamed potatoes,

and haricots verts.

You got
five minutes.

Good luck.

Where'd you learn to cook?
I'm self-taught.

I've never had
a cooking lesson in my life.

I cook for my friends.

They seem to love
my cooking,

so I hope
that you will too.

[Laughing]
Oh, my [Bleep].

[Chuckling]

(Graham) Thought that
was another leg coming.

[Laughter]

[Bleep].

Behave, Mickey.
[Whinnies]

[Chuckles]

Lost my train of thought.

- Okay. Is that finished?
- Yes, it is.

(Gordon)
Sauce? What we put on there?

(Mike)
Portobello and shiitake mushroom

with a bourbon reduction.

[Snorts]

(Gordon)
Um, Graham, yes or no?

You easily could put
that same dish,

plated a little bit
differently,

and it's like a classic
European-based dish.

And I think you're gonna have

- what it takes, so I'm a yes.
- Thank you, chef.

Joe.

Um, I'm just skeptical
on the ability

to really go far.

But I'm gonna go out
on a limb here and say yes.

You seem like a nice guy.

I'd like to see
what you can do.

Thank you.

You are a 100% resounding yes.

Three yeses.

Thank you, chef.
Thank you, chef.

(Woman)
Aww.

[Cheers and applause]

Yee-haw!

This apron means everything
to me.

I lost my sister
six months ago

to a tragic car accident.

I'm doing this in her name.

She's everywhere that I go.
This is for her.

I love you, Trish.

(Announcer) While Mike
rides off with his apron,

our next contestants
have some tricks of their own

to win the judges over.

Bewitch the judges

with desire.

Joe, one
of your ex-girlfriends?

He looks like casting
for The Godfather.

What is that?

It's a monkey.

I'm cooking asparagus
on a bed of linguini.

We made
an angel hair pasta.

- What do you do for a living?
- I'm a witch.

Hi.

These are the guys.

Air, fire, water, earth,

goddess,
now your magic birth.

- I'm [Bleep] myself.
- Me too.

That's the bloke who got
kicked out of Scotland.

He has better table manners
than some of us.

- I'm a yes.
- Wow.

To the monkey.

Chef Ramsay says no.

Oh, boy.

No.
[Laughing]

Thank you, thank you,
thank you.

Honey!
Sorry.

(Announcer)
Our next two home cooks

are not only married
to the kitchen...

You sure
you didn't forget anything?

I'm not sure.

(Announcer) They're also
married to each other.

We're still fighting
over the sink,

but we each get
our own counter space.

This is the biggest moment
of my life.

- Oh, my God.
- She's nervous.

She knows what she's
up against.

I'm not nervous.

- He should be nervous.
- Oh, my God.

- Who's the better cook?
- I'm a better cook.

Right.
No.

Lots of support.
Lots of love.

I love my wife,

but I will take her down.

Let's go.

Gentlemen.

You've got five minutes,

so start cooking.

(Joe)
What are you making?

I'm making
New England dirty lobster,

which is a sauteed lobster.

Nice.
Who do you cook for at home?

My wife, who is...

Gonna be following me.

She's competing?
She's up next.

Hello.
Good to see you.

Today I will be presenting
for you

- white clam pizza.
- Okay, great.

- No pressure.
- No pressure.

So who's the best cook?

I think I'm the best cook.

Is he better than you?

You know,
this is the test, guys.

This competition
will have a lot

to do with the titles.

Dirty lobster.

Dirty, dirty lobster.

In front, please.
Thank you. Yup.

(Gordon)
Happy with that?

(Aj)
Happy with that.

Time's up, darling.

Gotta serve, please.

- It's a 35-minute pizza dough.
- Uh-huh.

The pizza dough, I mean,
considering you had to cook it

in an electric oven,
it is what it is.

Dirty lobster
from Boston.

I used the tomalley
of the lobster

to help thicken the sauce.

You cook
in a very casual manner,

but the actual lobster

is delicious.

There's no rules
when it comes to pizza.

Mm-mm.

Wow.

Graham, yes or no?

I think
you kept it simple,

there's nothing on that
plate that doesn't need

to be there.

I'm a yes.

Thank you.

Joe, yes or no?

I think
it's quite excellent.

- That's a yes. Big yes.
- Thank you.

Your wife has a very,
very tough act to follow.

Congratulations.

- Good job.
- Thank you very much.

[Cheers and applause]

(Joe)
What happens if, like,

you're in a head-to-head
in a pressure test

and you're forced to
really maybe have a showdown

- with your husband?
- We understand.

(Anna)
Please.

I've come here to win.

Graham.

Yes or no?

(Announcer)
For the first time ever,

a husband and wife
put their relationship at risk

and went head to head

on Masterchef.

- I'm the best.
- No.

(Announcer)
AJ's dirty lobster

proved to be a winner.

Good job.

(Announcer)
Now Anna's white clam pizza

awaits a verdict.

I've come here to win.

Graham.

Yes or no?

[Cheers and applause]

I can't believe this.

- We gotta bring it, baby.
- We're bringing it.

We're bringing it.

(Both)
I'm the next Masterchef.

No, you're not.

I'm the next Masterchef.

Delicious.

My money's on her.

[Horn blares]

(Announcer)
From the desert to the sea

and all parts in between,

Masterchef took
to America's back roads

this year
in our very own food truck.

(All)
Masterchef in Page, Arizona.

Masterchef
is in Virgin, Utah.

(Announcer)
His mission...

To find meals
fit for an apron.

- I cooked goat.
- Kaibab squirrel pie.

I do not know
Gordon Rams.

(Announcer) And some of the
small-town home cooks he discovered...

- My God.
- Are here right now

to see if they have
what it takes.

- Welcome.
- Hi.

First name is?

- Holly.
- Renee.

- Dwayne.
- Hi, I'm Laura.

- Nick.
- Nick, good to see you, buddy.

- What are you cooking?
- Smoked salmon.

Steak wrap
and a pisella-stuffed pepper.

It's a chocolate cardamom
caramel tart.

- Squirrel pie.
- What?

Squirrel pie.

I am excited.

Well, I've got
porcupine balls.

Ooh.
It smells funny.

- It tastes good.
- Yeah?

Yeah.

Joe, yes or no?

Conceptual, categorical,
catastrophic failure.

No.

There is some flavor there,
some technique.

It's a lot of heart

on the plate,
but unfortunately

it is not Masterchef.

Next time you see
the Masterchef food truck,

just wave
and let it go by.

[Sympathetic murmurs]

(Announcer)
So our food truck contenders

didn't do as they hoped.

But can Bubba
turn things around?

My competition's gonna look
at me and... [scoffs]

"We ain't got nothing to worry
about that old redneck, boy."

But I'm bringing
the Masterchef blues to you.

[Sustained blues notes]

♪ ♪

I love the tune.

All right.
First name is?

- Bubba.
- Bubba?

- Yes, sir.
- What are you cooking?

A venison wrap.

Bacon-wrapped
venison tenderloin

with pureed rutabagas

and sauteed mustard greens
with green onion tops.

Brilliant.
So you've got five minutes

to blow us away.

Great.

When was the last time
you trimmed that beard?

A couple years.

So is this something you would
go out and hunt yourself?

Oh, yes, sir.
It's the first time

I've ever bought deer meat.
Put it that way.

Good job.

Thank you, Graham.

My question for you

is when they ask you
to bake a souffle

or make some agnolotti,

what are you gonna do then?

Well, I believe
that I can

put forth my best effort

in everything
that you throw at me

and win this thing.

Joe.
Yes or no?

I think that venison
is totally overcooked,

underseasoned.

I'm just worried you don't
have what it takes

to really go
further in this competition.

And an apron would be wasted
in this case, so I'm no.

Graham, yes or no?

The rutabaga was delicious.
The greens are great.

I liked the fact
that you know

where your food comes from.

And I see something there.
I say yes.

Thank you.

That leaves it to me.
Um...

[Cheers and applause]

I am feeling amazing.

This apron means
more than life.

It means progression.

It means
just everything.

[All chanting "Bubba"]

Thank you.

(Announcer)
Coming up...

I want that apron
like a fat kid wants cake.

(Announcer) The judges
are served up laughter.

Just a little melt.

Oh, my God.

- (Announcer) And tears.
- Joel.

Yes, sir.

I'm sorry.

I understand.

(Gordon)
Good job.

- Here you are.
- Thank you.

(Announcer) With 14
aprons handed out so far,

the passion in the kitchen
is intense.

I made it this far.

It's definitely
a beautiful dream right here.

I dream about cooking.

You know, food is my...
Food is my love.

I have one hour,
one dish

to change my life,
and you know what?

It's gonna happen.
Everyone's a witness right now.

[Cheers and applause]

(Announcer) Can Craig
from Santa Monica

keep the momentum going?

That's a nice set
of eggplants, no?

I want that apron
like a fat kid wants cake.

Whoo!

Check for $250,000!

Hello, fellows.

- How you doing today?
- Great. Welcome.

- First name is?
- My first name's Craig.

What are you making
for us today, Craig?

I made an eggplant rollatini
with a truffle-scented ricotta

and some linguini.

Get to it.
You got four minutes.

You are not afraid
of cheese.

No, no.
I'm kind of a cheesy guy.

[Imitates rim shot]

Ba-da-boom-cha.

- Is that it?
- No, no, no. Not quite.

What are you doing now?
Setting it on fire?

You gonna spot-weld it?

No!
No!

Just a little melt.

Don't.

Oh, my God.

Stop.
Stop.

In the name of all that's good
and holy

in Italian food, stop.

[Bleep].

All right.

- Okay?
- Thanks.

The eggplant was crispy.
The ricotta was rich and creamy.

The seasoning was right.
The pasta was actually al dente.

It was all really
actually quite good.

- I'm gonna say yes.
- Thank you.

You know,
you got a big heart,

and you're a fun guy,
but I'm struggling

to see the finesse.

It's a no for me.

Graham?

The eggplant by itself,
the way it's cooked

- and rolled and stuffed...
- Delicious.

I mean, it really is.
It's really nice.

But the pasta underneath,
and, you know,

the tomato,
all the things,

I just...
I don't think it's all needed.

So...

I'm going to say no.
I'm sorry.

Thank you.

[Sympathetic murmuring]

(Announcer)
So Craig's dish

was off target
with the judges.

Let's go.
Let's go.

(Announcer)
These next few home cooks

bring out
their big guns.

Is that Sylvester Stallone?

U sale u pepe.

- Oh.
- Let's do this.

- What are you cooking?
- Veal chop Caruso

- stuffed with "fo" gras.
- "Fo" who?

"Fo" gras.
"Fo grass."

Tunisian couscous.

- Pork cutlet wrapped in an egg.
- Call the police.

(Graham)
How's the competition

out there?

There is not much
of a competition that I saw.

This guy's a mook.

And the love of food

came from where?

Charles.

Charles.

(Graham)
What's your apron say?

"U sale u pepe."
That means "a salt and pepper"

and underneath it says,

"hai capito."

Yeah, yeah, yeah, yeah.

I want to hear
some passion, Charles.

Is this a dish
you're proud of?

I could have done better.

How'd you rate this
out of ten?

I'd say an eight.

Unfortunately, I don't get it
on the plate.

For me, it's a no.

Good heart,
but I'm a no.

- For me, it's a no.
- Thank you.

[Applause]

(Announcer)
So the tough guys strike out.

Next at the plate a 28-year-old
from Long Island.

Good to see you.
First name is?

My name's Frank.

Frank, what do you do?

I'm a stockbroker.

- Stockbroker?
- Yes.

Got five minutes.
Get cooking.

Sell it to us.
What's the dish?

This is a home-cured guanciale
and parsnip ravioli

in a brown butter sauce
with romanesco.

What's that?

That's the olio santo,

or red pepper oil.

It's a little basil oil.

Time's up, buddy.

This is about, like,
the balance of the filling

and the thickness
of the pasta.

Does that look right?

Yeah, it looks good.

I hope
the texture's there.

Am I gonna get a smile?

Aw, no smile?

- Great.
- Thank you.

The dish looks great.

I didn't think it tasted
as good as it looked.

I thought the pasta was
a little bit too greasy for me.

I'll be honest,

I didn't taste one.

So I don't know.

Now that you're saying
all the fat's on this dish,

I understand
where you're coming from.

I think that it had a lot

to do with the pressure
that I was under.

Frank, stop.
Stop.

Yeah.
You didn't even taste your food.

Do me a favor.

Taste it,
and you tell us then.

I mean, you've made something
for three judges,

and you refused to taste it.

- I mean, that's ludicrous.
- Right.

If you guys give me
another shot,

I'm gonna show you
what I'm made of.

You haven't told us

what you think of the dish.

- I think...
- That's what I'm asking you.

I think you're 110% right.

It's loaded with fat.

For me, it's a no.

It's swimming in fat.

I agree.
I see that point,

but I think,
to come in

and to really show
that passion,

I mean, we've had
so many people that say,

"oh, I love cooking.
I'm really passionate,"

and I absolutely see it
with you.

I'm a big yes.

Thank you.

I think that you're smarter
and probably a better cook

than what I ate
on the plate.

Joe, I'm here to learn
from you guys.

I'm here to show you

what I can do.

I'm here to show you
what I got, Joe.

All right.
Come around.

Come up here.

Don't make me look like a chump
in front of this guy.

Joe, I thank you so much.

- Thank you, guys, so much.
- Good luck.

[Cheers and applause]

I got my work cut out for me,
I tell you that right now.

Man, these guys are tough.

In order to win
this competition,

it's gonna take
an extreme amount

of hard work,
emotions,

sacrifice, but I'm ready
to take it on.

[All chanting "USA"]

- (Announcer) Coming up...
- First name is?

Joel is the first name.

(Announcer) The final
home cook of the day

has a mission like no other.

I've been shot at,
trucks blew up,

and I am still here.

This has to be the reason.

(Announcer)
As another long day

of auditions
comes to a close...

[Cheers and applause]

Joel,
a 37-year-old soldier

originally from Jamaica,

is the last
to get his marching orders.

I started cooking
when I was 12 years old.

One day
my mom wasn't feeling well,

so she took me
to the kitchen,

and she talked me

through preparing everything
for the day,

and I've been in the kitchen
ever since.

I'm America's next Masterchef.

Hello.

Hi, chef. How are you doing?

Good to see you.
First name is?

- Joel is the first name.
- Joel.

What are you cooking?

What I have here

is a Jamaican favorite.

It's rice and peas

with chicken
and some vegetables

that I'm gonna prepare here.

You got five minutes.

Today I brought Jamaica
to you

just in case
you have never gone there.

- What's the sauce?
- Sweet pepper sauce

topped off with a little
scotch bonnet.

It's just a touch.
It's not overwhelming.

Finished?

Finished.

How did you cook this?

I seasoned it,
put some wine in the pan,

and then I cover it

and allow it
to cook through.

You use the salt ever?

For the rice and peas
I think I did.

Firstly, I just want to
thank you for your service.

- Thanks.
- I appreciate it.

All right.

I really do love
the rice and peas.

I think
they're really hearty,

you know?
Like, you can just sit down

and eat a big bowl
of that by itself.

Good job.

The time I've spent
in the Caribbean...

Right.

There's drums and thighs.

They don't have breasts

- that big down there.
- Right.

The women today
are a little different.

[Chuckles]

Woman?
Chicken.

Oh, breasts.

I thought we were talking
about breasts.

- Chicken.
- Right.

Normally done with the thigh
or the drum,

so it's a dish
that is traditional,

you've turned it posh.

Roger.

Joel, what's the dream?

Where are you going
with this?

My dream is to own
a restaurant.

I want to name it
Jermaine's.

The name of my son.

Your son?

Five years ago,
he drowned

while I was on my way
from military school.

So the dream is to continue
the legacy?

Yes, sir.

I've been shot at,
trucks blew up,

and I am still here.

I just don't know why.

So this has to be
the reason.

(Gordon)
Okay.

Joe, yes or no?

I like the rice and beans.

It's comforting.

It kind of would remind me

of the food
that I might eat

if I go to your house.

The rest of the dish is
a little bit underseasoned.

Very, very, very simple.

So it's just not at the level.
I'm sorry.

It's a no.

I understand.

(Gordon)
Um, Graham?

The thing on that plate
that really stands out

is the rice and peas,
which I think are really hearty

and delicious
on their own.

You know, you put the chicken
on there.

It's got nice color,
and the sauce that you made

from scratch,
all kind of focusing

on where you're from.

I'd like to see more of that,

so I'm gonna be a yes.

Joel.

Yes, sir.

I'm sorry.

You're not going back
to Miami.

You're staying.
It's delicious.

Pick up this apron.
Get up here.

Put this on.
Well done.

Well done.
Congratulations.

Good man.

- Great job.
- Thank you.

I'm over the top
right now.

[All chanting "USA"]

I think I've just made
my family proud,

but more importantly,

my son I'm sure is looking
and smiling

and say, "Go, Daddy."

[All chanting "USA"]

[Cheers and applause]

(Announcer) Next week,
on Masterchef...

Get ready.

It's the last day
of auditions.

No on every level.

It's just not fair, man.

That quickly turns into the
first competition of the season.

Half of us are going home.
Like, just pfft, gone.

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