All language subtitles for MasterChef - 0401 - Auditions.LOL.English

Months ago...

The search began for the best
home cooks to complete

in the world's biggest
cooking competition.

Masterchef! Masterchef!

They came in by the thousands
From all corners of the america.

- New york city!
- Los Angeles!

Chicago!

Masterchef is looking for the best
amateur home cooks in america.

- I'm an air conditioner salesman.
- I'm a housewife.

- I'm an ex-nfl player.
- Good luck.

Do you have what it takes
to be the next MasterChef?

- I'm a carpenter.
- I'm a stay-at-home mom.

I am a professional wrestler.

All in pursuit of a place
in the MasterChef kitchen.

It's perfectly seasoned.
Really good.

A professional cook
would be proud

To put a dish together
as good as this.

That is one if the best dishes
I've ever tasted.

Thank you.

But only a handful
will get to prove themselves

to 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.

Joe Bastianich.

The hallmarks
of a masterchef are:

Elegance, sophistication
and finesse.

And Gordon Ramsay.

A true masterchef cooks every dish
as if their life depends on it.

A masterchef puts perfection
on every plate.

Go!

Those who make it will have to endure
Some of the most intense...

Speed up, everybody.

...and extreme challenges
MasterChef has ever seen.

This is ridiculous.

That will push everybody...

- Come on!
- Jeez.

...to their breaking point.

You better shut up, or I'm gonna
knock you the [bleep] out.

Ugh, this is a joke.

That looks dreadful.

They'll serve under the stars,

As well as for them.

Eva longoria.

Oh, my god!
Shut up!

The amazing jane lynch.

- Welcome Paula Deen.
- Hey, y'all!

This is the biggest cooking
competition show in america.

It's a battle for the title
of masterchef 1/4 million dollars,

and their own cookbook,

As only one will be crowned
america's next...

...MasterChef!

Masterchef is a dream.
This is to get my foot in the door

on something that I'm super
passionate about.

Instead of sitting in my kitchen
every day cooking,

I have an opportunity
to show people what I can do.

People probably look at me
and think that,

"she's a good looking girl,
but can she cook?"

Totally, totally here
to prove 'em wrong.

I have the concentration.

I have the ability
to be the next masterchef.

I love to cook and I love
what food does for people.

It brings people together,

But I really want to win masterchef.

David slew Goliath,
and Goliath never saw it coming.

Hey, watch out.

Winning masterchef is definitely
gonna make a better life

For myself and my son, and make
my culinary dream a reality.

I hope and pray that the judges
see in me what I see in myself.

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
of the competition.

In the end, only one home cook
will be titled...

Masterchef.

Welcome to masterchef.

Congratulations
on making it this far.

You have already succeeded

Where thousands have failed.

You are about to do battle
in masterchef.

Which is the biggest culinary
competition in the world today.

And what happens
at the end of all of this?

Fame, notoriety, and this...

1/4 million dollars.

But...

If you came here
just for the cash,

then leave now.

Money comes and goes,

but what's inside
this box will ensure

Your culinary legacy.

The masterchef trophy.

Look at it.
That is the proof

has been completed.

At this moment,

the winner
could be any one of you.

We only care
about one thing:

What you put on the plate.

If it's bad, you'll go home,

But if that dish is
extraordinary,

You'll be getting
one of these.

A masterchef apron.

Do you have what it takes?

Do you have the skill?

Do you have the guts?

Do you have the passion

To become
america's next masterchef?

Good luck.

I can feed three of the best
palates in the world right now.

This is an incredible opportunity.
So many people tried out for this.

And for me this is, like,
a chance of a lifetime.

I got this.
I got this.

This year,
I know the judges are tough

Compared to season
one, two and three,

But we're gonna
give it a shot.

Ffrom the thousands who applied,

just 100 home cooks have been
invited to Los Angeles.

They'll have one hour
to create a signature dish

Worthy of a masterchef apron.

Yeah!

First up is Natasha,
a 26-year-old stay-at-home mom,

who thinks she has all the
ingredients for a winning dish.

Today is the day that's gonna
change my life forever.

I have the confidence
and the energy

And the level to just bring it.

Let's go get it!

I'm a stay-at-home mom.

My son, diego,
he just turned one years old.

I love to be in the kitchen.

Diego, what are you doing?

And I can't spend as much time
in the kitchen as I'd love to,

because I'm constantly
being on the go.

The most important thing is that
the judges taste and see my food.

The competitors,
I could really care less about.

It's my time to shine.

I would not be here if I didn't think
that I was gonna get an apron.

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 covered
masterchef apron

And move on to the next stage
of the competition.

- Good evening.
- Hi, guys.

- First name is?
- Natasha.

- Natasha, you've got five minutes.
- Okay.

- What are you doing?
- I'm doing

dos empanadas with two sauces.

I've got a skirt steak
and a chimichurri sauce.

- Rock and roll.
- Let's go.

What's the food dream,
Natasha?

I would like to have something
that people can go to

and feel like they're
walking into the own home.

You know? I know what they want.
They know what they want.

Very causal, very fun.

And then also in the evenings,
kind of turn it towards

A little bit
of a cooking class.

You can come and try different flavors
that I've learned and have fun.

Can you turn the gas off,
please, before we all blow up.

Oh, [bleep]
Sorry.

[bleep].

It's just like
me--fiery, smoky, hot.

Okay, guys.

Pesentation, it looks beautiful.

Yes.

Would you guys like
some beer with this?

- Yeah, why not?
- Okay.

Why not you are not trying
to get us drunk, are you?

- I mean, I don't mind.
- You don't mind?

- So?
- So here I've got a ground beef,

Hard italian chorizo.

- And this one?
- That one's a swiss chard,

fennel, and some parmesan
with a roasted corn puree.

Is that the best you can do?

Thank you.

It's beautiful.

Is this really how you cook, or is
this, like, some big rehearsed thing?

No, honestly, this is
how I cook all the time.

Did you make your own pastry?
Yes.

I didn't think you could
actually pull something off that...

That, that tasty.
It's got a lovely balance.

Chimichurri,
absolutely spot on.

And empanada, yeah, I mean,
You've nailed it.

For me, it's a 100% yes.

Delicious dish. You could
serve that in a restaurant any time.

Bravo. Very good.
That's a big yes.

Three things.
You have a fighting spirit,

you call it as you see it, and then
you make food that's like that,

that you can just eat
over and over.

- Great job. - Come on up here.
- Oh, my god!

- Oh, my god. Oh, my god.
- Here you go.

- Way to go.
- Oh, my god.

Good job.
Thank you so much.

Well done.
Thank you.

Good job.
Thank you, guys.

Whoo!

I'm on top of the world.
Honestly, I'm not shocked.

I knew I was gonna make it.

Great, awesome.

I feel like people now
are a little bit intimidated.

They're like, "wow, she's a good
looking girl and she can also cook."

I am the next masterchef.

So Natasha is the first
to win an apron.

Our next hopeful is from San Diego.

Can 19-year-old Christine

turn her ambition
into an apron?

Oh my, god, I made it!
I made it!

My dream is to be one of
the best chefs out there,

up there with Gordon Ramsay
and Graham Elliot.

I'm not settling
for anything less.

I know people are gonna
underestimate me, because I'm young,

but I have bigger dreams
than anyone out there.

I don't want become a chef.

I want to become
one of the best chefs ever.

- Hi, I'm here.
- I can see you.

- First name is?
- Christine.

- How old are you?
- I'm 19.

- 19?
- Yeah.

Wow, I think so far
the youngest in the competition.

- Yep, the youngest.
- All right, what are you cooking?

I'm cooking a korean duck
for you gentleman today.

- Oh, nice.
- Yeah.

Five minutes to blow us away.

Are you intimidated
being out there,

being the youngest contestant?

No, actually,
I'm really excited.

I know people are looking down
on me because I'm young.

- Underestimating you?
- Yes, underestimating me, definitely.

Oops.
Sorry.

You have three minutes left,
so...

Three minutes, what?

Wow, okay.

You okay?

Ooh.
Yeah, I'm fine.

It's duck with what?

Actually
it's a kalbi marinade,

which is, um, Korean short ribs,
but I used duck instead.

- Right. Are we ready?
- I think so.

So is this, like,
a sort of a lettuce wrap?

In Korea, when we
eat Korean barbecue,

we wrap it in lettuce and have ssamjang
sauce, which is the sauce on top.

- Do you mind if I take the fat off?
- Yeah.

Because that's white fat, right?
Which is raw.

And...Yeah.

- So you roll that up?
- Yeah.

Thank you.

Hmm.

The actual meat
is really good.

- Thank you.
- Yeah.

So this is a recipe
that you invented or...

Yeah, I invented it.

I love Korean food
and Korean barbecue.

You've lost
the humbleness of it,

almost like you're trying
to run before you can walk. So...

I'm a no.
Uh, Joe?

Gordon, I think
you're completely wrong.

For me, it was
a perfectly-cooked duck.

The rice is delicious.
The sauce is unbelievable.

I think the dish is
a little ill-conceived,

but as components,
fabulous, I love it.

- For me, it's a big yes. Good job.
- Thank you so much.

- Graham?
- Um...

I can do this.

I wouldn't be here if I think
I couldn't do it.

I can show you guys if you give
me the chance, definitely.

Christine's Korean duck has left
Gordon and Joe divided.

- I'm a no. - Gordon,
I think you're completely wrong.

For me, it's a big yes.

Nnow, Christine's masterchef
dreams are just one vote away.

I can do this. I wouldn't be here
if I think I couldn't do it.

Here's the thing, you're young,
you've got natural skill.

For me...

It's a no.

I'm sorry.

I want you to continue cooking.
I want you to use this as inspiration

to get back in the kitchen
and keep moving forward,

but unfortunately,
it's not masterchef quality.

Thank you.

It's okay.
It's okay, Christine.

I came here to make my dreams
come true, but I'm only 19.

I'm gonna grow and learn,

And I'm gonna come back, and I'm gonna
win this whole entire damn thing.

So Christine failed to get her apron.

Did this year's masterchef
search across the country

unearth any raw talent?

What we're making today,
fresh rabbit.

Whoa.

- We're eating ostrich.
- Ostrich egg frittata.

- What are you cooking?
- Wild bear.

With my own special rub.

- Deep fried giant water bugs.
- Giant water bugs?

- Like, cockroaches?
- They're water bugs.

I'm excited.
I've never had bear.

Would you like
to smell my rub?

I have no interest, Steve,
in smelling your rub.

I chopped half of the rear end,
because they're pretty salty.

- Do you cook with rabbit a lot?
- I do.

We have a 40 acre plot.

That's where we raise them.
We use a .22 gun.

One quick shot to the head,
and they're gone.

Iit looks like rabbit [bleep]
on the plate.

It's a no.

For me, it's a no.

- That was barely edible.
- It was barely legal.

- Graham?
- I couldn't bear it.

Aafter a run of wildly
unsuccessful dishes,

Ryan from texas hopes
his unusual ingredient

will help get him an apron.

I cook roadkill on
a weekly basis at the house

For the whole family.

This is a beaver tail
right here.

It's very difficult to filet.

I don't want just the apron.

I want the trophy, man.

Taking it home!

Taking it home, baby!

I'm ready for this.

I can't even sit down,
I'm ready for this, man.

Do I have to sit down?

Hello, gentleman.
How are you?

- Good evening.
- Have I got something for you.

Can't wait.
What's your name?

- My name is Brian.
- What are you cooking.

This right here is a shaved
and stripped cajun beaver.

- Stop it.
- It also comes with frog chips.

Okay, you have five minutes
to prepare it, so go to it.

Stripped and shaven beaver.

Something very unique
about beaver.

They eat a lot of our
mesquite trees out there,

so I shaved off some mesquite
bark off the tree

and incorporated it into
my southwest cajun-style seasoning.

Aren't you just
a crafty guy?

Hey.

What does it taste like?

Ah, it's a little richer
than a beef flavor

and slightly gamey.

- What's that?
- This is the actual tail.

So I fillet it open.

- The beaver tail.
- Beaver tail.

- Wow.
- That's intense.

How do you kill a beaver?

Jab him. He jumps around,
I pull out my .22, and pop, pop.

Homemade.

15 seconds to go.

I'm finishing the beaver tail
right now.

It's incredible.

Done.

- Smells great.
- Thank you.

Literally, you could
pass that off as beef.

I'd have to disagree.

Cajun style beaver.

There's a lot of stuff
going on in the dish here.

I've never quite had
anything like that before.

The secret behind this?

This particular plate,
It's really the seasoning.

It's almost like
an orchestra of flavor.

If you start from the top and go
all the way to the bottom.

It's got that
depth of seasoning.

The foundation is there.

Iinteresting.
Joe,

are you turned on
by the beaver?

I like beaver as much
as the next man,

But this is, like, a serious cooking
competition and, um...

I don't buy in.
I'm a no.

You're a bit of
a freak for beaver.

I will not let you down.

But is that one
of the tastiest dishes

I've tasted in this
competition so far?

Yeah.

- Thank you.
- I'm a yes.

- Thank you.
- Graham?

- Okay.
- I want this so bad.

- I'll show you.
- Oh, man.

Yeah!

That's what
I'm talking about!

I'm going to take home
the trophy, baby.

Yeah!

This is the first step
to achieving my goals,

not only just for the 250,000,
but, my god, the title.

Fireworks, baby.
Whoo!

Whoo!

We're good.

Coming up...

It's one of the best opening
dishes that we've ever tasted.

Joe predicts this year's
masterchef winner.

You are the one to watch,
my friend.

And later, a masterchef first...

Would you marry me?

(announcer)
so far, only two home cooks
have walked away with aprons.

While many more...

- For me, it's a no.
- Sadly, I'm a no.

I'm sorry, for me it's a no.

...have met with disappointment.

I'm here to kick some ass.

Can Jordan, a 25-year-old
from minneapolis, deliver the goods?

I'm a delivery driver,

but I'm not on this earth
to deliver packages.

I have my father
and my uncle here today.

I dropped everything
to come to masterchef.

To be here
means the world to me.

It means that I can live
a culinary dream of mine.

I'm here to kick some ass.
I'm here to de-bone the competition

and flambe them, man.

- Hello, chefs.
- How are you?

- I feel great.
- Right. First name is?

- My name is Jordan.
- What are you cooking, Jordan?

- Ancho chili tostada.
- Great.

I've got one of my key sauces
that y'all are gonna love.

- You've got five minutes. Get it going.
- All right, sweet.

- Where'd you learn how to cook?
- I learned from my mother.

She taught me early to bring people
over and give them food that they like.

Do you still cook for her now?

She actually passed away
five years ago.

This is her apron.

I gave it to her when I was
about 14 years old for Christmas.

Um...

It means the world to me
to have something,

something that reminds me
of her with me.

She died from brain cancer.
So when she was the decline,

that's when I kind of started
picking up the ropes

of the family get-togethers
and whatnot.

What would she
be thinking right now?

She don't swear much, but she
would say, "holy [bleep]."

You seem very intense,
Very serious about what you're doing.

I don't screw around.

What do you think about
the competition out there?

There's some competition.

Food-wise, I'm not seeing
a lot of technique,

But I'm gonna bring you
some technique.

- What's in the bottle?
- This is a cilantro mint aioli.

This is kind of my secret sauce.
Some ginger.

There is a lot of lime
and then there's some serrano.

You'll feel a little heat.
Done?

I'm done.

Where are you going with
the presentation on this?

I'm an artist,
I like to paint a lot,

and I like to bring that
into my plates.

A lot of color.

So you paint
as well as cook?

Yep.

All right, nice plating.

Thank you.

How would you
rate your food?

A ten, chef.

Wow, a ten.

Graham?

I don't know, Jordan, I'm--
I'm--I'm--

Looking at that right there,
I'm kind of disappointed...

That there's not a plate
for each of us.

That is so damn good

and refined and just
exploding with flavor,

I just want more and more.

So I'm a huge yes.

Gordon?

Yeah, I mean,
you're a delivery driver.

- Correct, chef.
- And in my mind,

you have delivered
one hell of a impeccable,

beautifully balanced dish.

I'm a yes.

Jordan, come here,
come around.

Stand up here with us.

- That's your mom's apron?
- Yes.

Take it off.
Hold on to it tight.

I'm gonna tell you something
that would make mom really proud.

That dish,

It's one of the best opening dishes
That we've ever tasted.

- You just raised the bar.
- Oh, thank you, guys.

You are the one to watch,
my friend.

Keep your mother
close to your heart

- And keep this around your neck.
- Thank you so much.

Great job.

- Thank you, guys, so much.
- Well done.

- Thank you.
- Unbelievable, huh?

Incredible.

Everything thought out,
Well planned.

Unbelievable.

I did this for my mom.

She would be blown away that
I was even in this situation

and that I get to bring home
an apron for now,

That's absolutely incredible.

Oh!

Love you, dad.

Coming up...

Howdy, gang.

A round of dishes the judges find
hard to swallow.

- And what's the twist?
- Breast milk.

Aand later, masterchef
history is made.

I take it that's a yes?

So far, aprons have been
hard to come by.

Howdy, gang.

And things aren't looking up.

Good evening.
What are you cooking?

I'm cooking braised pork
shoulder with salsa verde.

That is drier than
a camel's [bleep].

- Are they dry noodles?
- Yes.

We're gonna eat raw ramen?

When i ate it,
that's fine.

I am making a baked macaroni
and cheese with a major twist.

And what's the twist?

Breast milk.

I'm doing a habanero shrimp
pasta with banana slices.

Raw mushrooms, chocolate
brownie, lettuce.

Little cake.

Oh, dear lord jesus.

Okay.
What's your critique?

It fills you up.
It's nutritious, it's delicious.

The brown rice vinegar
actually helps

with muscle soreness,
irritability and fatigue.

How'd you make it
this far?

Well, I am a good cook,
normally.

But the thing is,
there's actually no oil

in that dressing,
so you can really lose weight.

Can we just finish
the sentence first?

I feel like I've just kissed
a bison's [bleep].

That is disgusting.

For me, that's a no.
Joe?

No.
For me it's a no.

Oh-ho-ho-ho-ho.

You've made history,
because it is the worst dish

We have ever tried.
Congratulations.

Thank you.

The thing is,
I'm a fourth-generation cook.

You can leave now.

I literally could make
everything at the age of 15,

and I thought that this
would be fun and whimsical.

So you know what?
I took a risk,

and I can make
anything technical,

but I wanteded to give you guys
something different.

So thank you for your time.
I appreciate it, chefs.

Our next home cook
is Adriana,

a New York resident
whose culinary journey

began in Mexico.

I'm from a small village
called Vista Hermosa.

The house where I grew up
had no indoor plumbing.

As a kid I was
playing with mud

and I had names
for all my cows.

I was around food
all the time.

The basis
of everything that I cook,

it's always inspired by
something that my mom taught me.

I'm making
a prickly pear cactus soup.

My parents are coming today
to support me,

so I feel relief out of being
able to present this dish

that I grew up with.

My family is supposed to be here,
but I don't see them at all.

I hope they get here
really soon.

Yeah, I have the map.

Okay.

Dad, we're not gonna make it
on time.

If my parents
don't get here in time,

it's gonna really,
really suck.

I really wanted them
to be here for this.

- No.
- Ahh.

But, you know, I gotta
still go in there

and do my best in front
of the judges.

- Hello.
- Hi.

Hi.

- First name is?
- Adriana.

Welcome.
What are you cooking?

I am cooking prickly pear
cactus soup.

Right.

It has guajillo peppers,
puya peppers.

It has cumin, onions, garlic.

And I'm also making some dried
shrimp croutons for you right now.

I really enjoy the way
that the dried shrimp

Has that saltiness that's gonna
go really well with the chilies.

Excellent.

Did you dust the soup
with the shrimp?

Yep, I just wanted to get some
crouton-like consistency for it.

Yeah, it's a little spongy.

It has some egg in it.
Thats it.

Thank you.

Is that tomato
or just chilies?

- No, it's just the chilies.
- Okay.

Is this what we're using?

Yeah, so basically
this is what you're eating

- Without all the spikes.
- Of course.

Graham?

I think that it's complex.

I like the use
of the chilies,

the fact that the cactus
is being showcased,

also that you're staying true
to your roots.

It's a yes for me.

Thank you so much.

Listen, the dish was good,

but you've got some obstacles
in front of you.

You're a very sweet girl,

and that competition is fierce.

I'm unconvinced.

For me, I'm a no.

Please, Joe.
I want this so bad.

Even though I like the soup,
I don't think that you can hold up.

I think that you're gonna get
chewed up like a rag doll.

I will not. I may be nice,
but I'm tough. I can promise you that.

You're not afraid to stab
a lobster in the back with a knife?

When I know I want
to do something,

there's nothing
that's gonna stop me.

Adriana is hoping her mexican
cactus soup is good enough

to earn her
a masterchef apron.

With a yes...

I think that it's complex.

And a no...

I'm unconvinced.

...it all comes down to Joe.

You're not afraid to stab a lobster
in the back with a knife?

When I know
I want to do something,

there's nothing
that's gonna stop me.

I wanted this so, so bad.

This means the beginning
of my life,

my opportunity to move forward
in what I love

and what I'm
so passionate about.

I am the next masterchef.

Aadriana starts
a run of success.

I am a big yes.

With four other aprons
flying out the door.

Though shall not cook
without one of these. Congratulations.

Yes!

Huge yes.

It's 100% yes for me.

- Thank you, chef, thank you, chef,
thank you, chef. - Great job.

Thank you so much.
Thank you so much.

Yeah!

Can 35-year-old, george from
Ohio continue the celebrations?

- How you doing?
- How are you? First name?

George.
What are you cooking, bud?

I'm cooking
greek wedding soup.

Wedding soup.
Are you married?

- I'm not married yet, no.
- All right, do you have a girlfriend.

Yes, I do. She's actually outside.
I brought her here with me,

and I've been carrying the wedding
ring with me In my back pocket.

I've been carrying it probably about,
you know, six months now.

- What? - You have
a wedding ring in your pocket?

Yes.

Wow, so what have you got
in there? Is that a lamb meatball?

Yes. It's a lamb meatball with
ground beef mixed together.

- You ready?
- I hope so.

So normally they roast
or lightly saute

the meatballs off first to give it
color to give it flavor in the broth.

Yeah.

Sorry.

The thing that I really
do love is the broth.

I think, like, on a cold night,
a big bowl of that.

- That's really delicious.
- Thank you so much. Thank you.

Thank you, sir.

You think they put butter
in the soup in greece?

Um, just a little bit.

- Not too much.
- Nah, I don't think so. - Yeah.

So a wedding soup.

Joe?

I couldn't think
of anything more

of the antithesis
of greece than butter.

So for me,
just based on that,

- It's a no.
- Thanks.

- Graham, yes or no?
- I loved the broth.

I thought it was really tasty, and
I want to see what else you can do.

- I'm a yes.
- Thank you.

- Is your girlfriend here?
- Yeah, yeah, she's out there.

May I have a quick word
with her, please.

Yes, yes.

I think we're gonna waste
our time with this guy, Gordon.

Why am I going?

- Hello.
- Hello.

- And first name is?
- Maria.

Maria, how do you rate
george's cooking?

- It's excellent.
- You loved it.

Because, right now
there's a dilemma.

Joe's a no.
Graham's a yes.

And...

George...

I am not giving you
an apron.

It wasn't good enough,

but there's a bigger prize
you could win,

and I think it's about time
that you man up.

All right, sweetheart.

Come up here.

Sweetheart, they might be all
the great chefs in the world,

and I would love to eat
at their restaurants,

but I want to be
the only chef

to cook for you

for the rest of my life.

Oh, my god!

Would you marry me?

- Oh my God.
- I take it that's a yes?

Yes!
Oh, my god!

Oh, my god.

- I love you, sweetheart.
- I love you too.

Well done, George!

Well done.

Thank you so much.
George, at the wedding,

do not make that soup.

- Thank you so much.
- Well done.

- Congratulations.
- Thank you.

Wow.

Oh, man.

Oh, my god!
Oh, my god!

- George!
- Yes?

- Opa!
- Opa!

Opa!
There it is.

Whoo.

Thank you, thank you.

We got engaged!

Whoo!

I'm not walking away
with an apron,

but I'm going home with something
that money can't buy over here.

This is the love of my life
for the rest of my life.

Thank you.

Coming up...

A feisty family from
philadelphia is left...

Yo, adrian!

...speechless.

You don't know
how nervous I am.

As the first day of auditions
comes to a close,

our last home cook of the day
is Krissi,

a single mom with a fighting
spirit from Philadelphia.

Yo, Adrian!

I am a single mom on a budget.
Money's tight.

I'm in a one-bedroom apartment.
I sleep on the couch.

I'm just trying to keep myself
afloat and take care of my kid.

So for me to branch out and do something
like this Is an accomplishment.

It's for you, Mikey.

I love you!

Oh, my god.
Mikey loves Gordon.

He's literally
his culinary idol.

My son was actually the one that
said, "mommy, you can do this."

What Krissi doesn't know is that
her son has just arrived

from Philadelphia
to cheer her on.

Mommy.

Oh!

Oh, my god.

Keep going,
keep going.

I missed you.

I missed you too.

Now keep cooking.

I'm here for him,

and I'm here for whatever
can come out of this

And hopefully
give us a better life.

I love you.

I love you.

Hey, guys, how you doing?

Good to see you.
First name is?

My name's Krissi.
I'm from Philadelphia.

- What are you cooking?
- I made a

stuffed meat loaf florentine...

- Oh, lovely.
- With a fontina cheese sauce.

And what my son calls
"dreamy potatoes."

Krissi, you've got
five minutes to blow us away.

All right, let's go.

What's the food dream?

I would really like to, uh,
bring luncheonettes

and homemade Italian food
back to south Philly.

You know, I want to do, like,
you know, like I grew up.

Like, ravioli,
stuff like that.

If you say
you got meatballs,

I think people should
be able to walk in the door

And have a [bleep] meatball,
you know?

So you bring a simple meat loaf
and that's gonna propel you

to the kitchens of masterchef,
is that the plan?

It got me to l.A.,
didn't it?

All right, let's put it up.
I wanna try it now.

Let's plate it up.

- There you go.
- Great.

The secret meat loaf,
what's the blend?

Bbeef 85/15 and
it is italian sausage.

The center?

It's parmesan cheese,
a little bit of heavy cream,

butter, onion,
a little bit of garlic.

Really nice color
on the browning here.

Mm-hmm.

Um, here's the thing.

- It's a family-style dish, right?
- Right.

- And family's important to you?
- Yes.

- Your son, he's here?
- Yes.

- Can we meet him, please.
- Absolutely.

Just be yourself, okay?

- I don't want you to be nervous.
- I am.

You just, you just don't
know how nervous I am.

You're all right.
It's okay.

He's very nice.
Don't be nervous.

He's so nervous.
He loves you, Gordon.

This is Mikey.

Come forward, buddy.
How are you, dude?

- I'm good. How are you?
- Well, thank you. Good to see you.

It's good to see you too.

Now, what do you want to do
when you grow up?

- I want to be a chef.
- Why?

Because you're
a big inspiration to me.

My mom is a big inspiration to me,
and it's just been great.

Wow, give me a little insight
to how good a cook mom is.

On a scale of one to ten,
how would you rate her food?

- 11.
- Wow.

What would you do
if she won?

I would cry, and I would give her
the biggest hug ever.

Krissi...

I think you've got potential.

It's a yes for me.

Tthat is you on a plate.

- It's a yes for me.
- Oh.

- Congratulations.
- Come on, Mikey.

Give this to your mom.

- Thank you.
- Put that on your mom.

You have
an amazing mom there.

- I know I do.
- Look after her.

- Well done, Krissi. Great job.
- Thank you.

Really good job.

- Thank you.
- Bye, guys. - Take care, bud.

I knew you could do this.
I knew it.

I'm a little misty.

I'm so proud of you.

I couldn't have done it
without you.