Original subtitles

Gordon Ramsay: Tonight...

the battles begin.

The best home cooks in America

go head-to-head

to claim a coveted MasterChef white apron,

a spot in the MasterChef kitchen,

and a chance to win the ultimate prize.

Across the nation...

( crowd chanting ) "MasterChef!" "MasterChef!"

...home cooks showed up in the thousands.

I'm the next MasterChef!

You're looking at the next MasterChef!

Gordon: From all walks of life.

I'm a nurse!

I'm a horse trainer!

I'm a teacher and I teach fifth grade!

Man: I'm a firefighter!

Representing Milwaukee, Wisconsin!

( crowd cheering )

Gordon: The 40 best have been invited to the MasterChef kitchen

to prove themselves

to the food world's biggest names.

I'm the owner

of a multi-Michelin starred food empire,

Gordon Ramsay.

Internationally renowned pastry chef, Christina Tosi.

And joining us throughout the season

some very special guest judges.

Including the legendary, Wolfgang Puck.

For those who make it...

The veterans are arriving.

...we'll take them to new heights.

And down on the farm.

Gotta be quick.

For better or worse.

What are you doing, where is it?

They'll face the toughest challenges

- in MasterChef history. - Crazy.

Creating dish, after stunning dish.

It's good.

I'm seriously impressed.

They'll battle it out

for a quarter of a million dollars,

their own cookbook,

and the title of...

MasterChef.

Woo!

Man: I'm a 29-year-old firefighter

from Orlando, Florida

and I'm here on MasterChef to show you

not only can I save lives--

- Whoo! - ...but I can put magic on a plate.

Woof!

Woman: I work at a credit union in Chattanooga, Tennessee.

I've been doing it for 15 years and I hate it.

So, getting an apron is a ticket to my future.

I'm ready to feed people,

that is what I was put on this Earth to do.

( cheering, applauding )

Yeah!

I'm Gordon Ramsay.

I'm Christina Tosi.

And you are 40

of the most passionate home cooks

in all America.

Yeah!

Welcome to "MasterChef."

You're all from incredibly different walks of life.

But you all share the same dream.

To become America's next "MasterChef."

Who here thinks they have what it takes

to win it all?

- ( cheering ) - Man: Right here, baby.

Right here.

Right here.

- Diamond. - Hi.

You look beautiful.

Oh, what's the wave about? What's your story?

I am Miss San Diego, 2015.

- Wow. - And so I have a lot of competition experience.

I can go the distance

and shine when you need to shine.

I can do that, I'm a diamond.

( laughing )

Wow. Right, where's Dan?

Right here, Chef.

How confident are you?

Guys my age,

no one expects us to be good at cooking.

But little do they know,

I'm in my prime, got the college degree,

got a whole lot of swag.

So, I am super confident that this frat guy

is gonna be the next MasterChef.

Deal with it.

You are the top 40 home cooks in America.

But you still need to win

one of these.

( cheering )

A MasterChef white apron.

There's just one obstacle now

standing between you and a white apron.

A battle.

You are all about to embark

on an epic culinary journey.

One of you will be America's next MasterChef.

Are you all ready?

( all cheering ) Yes!

Ready to show us that you deserve to win

a MasterChef apron.

( all cheering ) Yes!

Here to cheer you on before you head

to your battles

are your friends and family.

( cheering, applauding )

All of you, good luck.

Announcer: In the battle for a white apron,

the home cooks will face off

over their signature dishes.

The judges will then decide who wins

a MasterChef white apron

and a place in the top 20.

The competition's going down.

Announcer: Our first battle for an apron

features Brandi and Samson.

Two diverse home cooks going head-to-head

over steak.

- I'm gonna get this apron. - Scared. This is hard.

- I know. - Announcer: Brandi

is 5th grade teacher from Kentucky,

who hopes to use her southern flavors

to school the competition.

Brandi: Mm.

Guys, let's put our books away for a minute.

I'm from a very small town,

called Irvington, Kentucky.

Everybody knows everybody.

The girl is fearless.

She makes great food.

Brandi: We have so many farms, we definitely have

more cows than people in our county.

We got our first red light when I was in high school,

I think we have two now.

I am a super proud Kentucky girl.

I'm proud of Southern heritage

and what it's done for my cooking.

In the South, we don't limit what we cook.

It's flaky, it's buttery, it's delicious.

We don't count our carbs.

I'm gonna get you a white apron.

Get me one.

Brandi: I stand in front of 24 children every day

and I tell them they can do anything

they want to and to reach for the stars.

And that's really why I'm here.

It doesn't matter where you come from or who you are,

it's possible.

( in unison ) Our teacher is the next MasterChef.

Announcer: Standing her way is Samson.

A California mixologist looking to shake things up.

Samson: I'm gonna treat this competition

like a cocktail.

With finesse, flavor, and passion.

Being a mixologist

is an incredibly important part of my life.

Because a lot of the flavors I get to play around

inspire what I do in the kitchen.

I was raised as an Orthodox Jew

and I spent 20 years keeping kosher.

I didn't have my first cheeseburger

until I was in college.

And my world of food exploded.

To have my mom here, I'd be nervous as all hell,

are you kidding me?

My family is still Kosher and I am not,

so I'm sort of the black sheep,

but it's afforded me the opportunity

to experience the world in a way different

than everyone else in my family.

All right, bro.

- I love you. - Bye. I love you.

This is the battle of the steak.

I've cooked a million steaks at home,

I can cook a steak with my eyes closed.

I have all of Kentucky counting on me.

I'm bringing the apron home.

Samson: Being in the MasterChef kitchen means

that my family will finally see

what I'm trying to do.

That apron's coming my way,

come Hell or high water.

No one's standing in my way for that.

Gordon: Welcome, this is

the MasterChef kitchen.

Two very talented cooks.

One apron up for grabs.

with one spot in the top 20.

Are you both ready?

- I'm super excited, I'm pumped. - Yes, sir.

Can you outsmart the country girl?

I mean, she is a teacher,

but I think I'm about to teach her a lesson.

We'll find out.

Tonight, it's the battle of steaks.

You both have 30 minutes

to nail this.

Your time starts...

now.

So, Brandi, what are you making for us?

I am making you a cast iron skillet

seared steak,

with a Kentucky bourbon cream sauce,

and a parmesan herb crusted tomato.

I came from a country kitchen

so my mother knows how to cook,

my grandmother, my great-grandmother.

And what's the secret

to your pan-seared New York strip?

The cast iron skillet is absolutely the secret.

I have one at home that's 100 years old

it's my great-mother's,

never been touched by soap and water.

I love it.

Woo.

Gordon: Twenty minutes to go.

Samson, describe your dish please.

I'm making a pan-seared steak on a roasted parsnip purée

with a reduction of port and pomegranate,

with a little tarragon and chocolate in there.

Tarragon and chocolate?

Yes, sir, a little chocolate to balance out that tartness.

- Mixologist. - Yes, sir.

- Why? ‭- Mixology is a-- it's a craft.

And developing flavors and building cocktail menus

day in and day out

is everything that I try to do.

So, you can make a drink, but can you cook a steak?

( snickers ) Can I cook a steak.

( chuckles )

Gordon: Ten minutes to go.

So, the battle of the steaks.

Brandi's already seared her New York strip,

she's finishing it in the oven.

I love that Brandi's doing that

down home baked tomato.

Samson's New York strip

is beautifully seared on both sides.

I've got a funny feeling

that Samson's is gonna look like

something from the French Laundry

and it's gonna be all fancy.

I'm just worried that he has too many flavors going on.

I mean, things could still go wrong for Brandi

if Samson nails the cook in that New York strip.

Sixty seconds to go.

One apron up for grabs and a place in the top 20.

- Christina: Let's go, guys. - Jeez.

Gordon: Ten, nine, eight,

seven, six, five,

four, three, two, one.

And stop. Hands in the air.

- Well done. - Nice job.

Please, bring both of the dishes

down to the front.

Brandi, describe the dish please.

This is a cast iron skillet seared steak

with a Kentucky bourbon cream sauce,

roasted mushrooms,

and a parmesan crusted tomato.

What are we looking for inside here?

Brandi: We want it to be medium rare.

The steak is cooked...

beautifully.

Mm.

The steak you've nailed. The tomatoes I love.

It is ugly, but it tastes delicious.

- Good job. - Thank you very much.

The New York strip, it's tender.

It's clear that you know you're way around

a cast iron skillet.

The mushrooms, for me, are a little underwhelming.

They could've taken a lot more time in the oven.

But overall, I love that you kept it simple.

Thank you.

Samson, describe the dish please.

Samson: I made a pan seared steak on a roasted parsnip purée

with a reduction of port and pomegranate.

- Where's the chocolate? - The chocolate's in the sauce, Chef.

- Right. - I wanted to use bittersweet chocolate

to balance the tartness of the pomegranate.

Smart. See, that's the exciting thing

about watching you cook.

You think at every step.

The sauce is good.

However, you can't really taste the chocolate.

But the steak, you've nailed.

- Good job. - Thank you.

Hmm.

Juicy steak.

The port, that

they bring a nice acidity, a nice tartness,

a nice richness to the dish.

But I wish the parsnip purée were thicker

and I wish it were silkier.

- But really beautiful presentation. - Thank you very much, chef.

Right, this is tough.

Yeah.

Gordon: Samson, you put food on a plate like a finalist.

It looks like art.

Brandi, you know, the flavor you bring

and the profile you put on that plate

is mind-blowing.

So, this is really tough.

We wish that you weren't in the same battle.

Quite frankly, you both deserve an apron.

This apron, and with it

a place in the MasterChef kitchen,

belongs to...

Announcer: ‭Brandi and Samson have has

to prepare their signature steak dishes

in a head-to-head battle.

Now, only one will win a coveted white apron

and a place in the top 20.

This apron is heading...

to the South.

Brandi, congratulations.

Put that apron on.

Brandi, well done.

Flavor profile, you can't teach that.

Samson, well done.

- Thank you, chef. - Thank you.

Well, done, babe. Congratulations.

Here we go.

( cheering )

( giggling ) Oh, my God!

Oh, my God.

Samson: It's never fun to lose,

but the privilege to be in that kitchen

and the honor to be in front of those two amazing cooks

is an opportunity and a memory

I will take with me forever.

You did very well.

I am so excited to be in the top 20

for "MasterChef."

Aah!

It doesn't matter where you come from,

a big city or a small town,

if you work hard,

then your dreams really can come true.

- You got that apron. - I did. I got an apron.

Announcer: Up next,

a battle of the bakers.

Andrea is a 21-year-old college student

from Miami.

I got that Latin flavor.

Andrea: I come from a huge Cuban family

where food is everything.

Whether it's arroz con frijoles

or ropa vieja with sweet plantain.

Everybody gets together and eats their face off.

When I was little, I was always in the kitchen

with my abuelita.

It was always just so natural.

I may be the youngest, but I was born for that apron.

You know that, right?

Getting that MasterChef apron

will just complete me.

It would be like my Superman cape

of Cuban food.

I would be saving the world.

Announcer: Andrea's competition is 28-year-old, Taylor.

I am an all-American girl from Texas.

I was captain of the cheerleading,

I was chair of my sorority,

I captain of my volleyball team.

I've always had very high expectations.

So, you put anything in front of me,

I'll own it.

And it's like that with food for me.

We are gonna be baking for Christina Tosi,

which is insane.

Baking is my passion.

Baking takes a lot of perfection.

I know what ambition it takes,

I know the drive it takes,

and I'm gonna prove that in the MasterChef kitchen.

Yes!

People definitely underestimate me

because I'm young.

And I'm gonna-- I'm gonna prove them wrong

and I'm gonna earn some respect in that kitchen.

Taylor: I know what it takes to win.

And now I'm gonna be queen of "MasterChef."

Winning this cupcake battle is gonna be so sweet.

Gordon: Welcome.

This is the battle of the cupcakes.

Christina: Ladies, you'll have just 45 minutes to make us

the most important cupcake

of your young lives.

- No pressure. - No pressure.

Your time starts...

now.

Taylor, describe the cupcake, please.

Chef, I'm doing a fluffy yellow classic cupcake

with a lemon-raspberry buttercream.

You've whipped the egg whites separately, why?

I wanted to add a little bit more air

at the end and hold it in.

Give it more of a fluffy texture.

Andrea, tell me about your cupcake.

So, I'm making a guava cupcake

topped with a cream cheese frosting.

It's kind of a Cuban tradition

to eat guava and cheese after a meal.

I love a good pastelito.

Exactly.

Gordon: Dangers tonight would be

the batter insufficient rise.

If the balance of sugar and salt

and those leveling ingredients

are off,

we're not gonna get a cupcake,

we're gonna get like a "cupmuffin."

Gordon: Ladies, just under 30 minutes remaining.

- They have to go in the oven with that. - They have to.

Gordon: Come on. Speed up.

Andrea's got her cupcakes in.

That's good timing.

Taylor's is in one minute after Andrea.

Ladies, 20 minutes to go.

Why are they...

No.

Taylor, how you looking?

Relax, babe. Deep breath.

They're falling a little bit.

Maybe you over folded those egg whites

- into the batter before they went in. - I think I might have.

- Damn it. - Oh, Gordon.

Is there any way she can bring this back?

She needs to leave the cupcakes in the oven

and just let them fail.

It's gonna be a real problem.

Nothing she can do now will save them.

The hell?

- Two stunning sets of cupcakes. - Why are they--

Only one apron.

Taylor, how you looking?

They don't look like I want them to look right now.

They're falling a little bit.

Gordon, this could be a real problem.

Nothing she can do now will save them.

Look, Andrea's cupcakes have just come out.

Gordon: Ladies, just coming up to five minutes remaining.

- Taylor. - Taylor's are out.

Andrea starting to pipe.

- Her hand's so steady. I know. - Wow.

- She's twisting that cupcake-- - Yeah, smart.

...like it's on a cake stand.

Taylor is rotating herself around the cupcake.

Beautiful.

One minute to go.

- ( bell rings ) - I'm like, sweating.

I am too.

Gordon: Let's go. Ten...

Both: nine, eight, seven,

six, five, four,

three, two, one.

And stop, ladies. Hands in the air.

- Christina: Nice job. - Woo.

Gordon: Great job.

Ladies, please bring your plates forward.

Oh, man.

It's beautiful.

- All right, Taylor. - Yes, chef.

Tell me about these cupcakes.

These are a classic yellow cupcake

with a raspberry-lemon buttercream

topped with a sugared raspberry

and a dash of lemon zest to give it a little kick.

Now, I see-- oops.

I can tell already

something went wrong with the cake

because even just pulling off the paper

I'm having a hard time.

Which definitely is a sign

- of uneven mixing. - Over mix...

Yeah. When you whipped those egg whites in.

- Oof. - The ratio.

The ratio, yeah, you see it just like I do.

That ratio of frosting to cake

is definitely not in line with the cupcake.

Mm.

The frosting is delicious.

It's bright, it's zesty.

With those flavors,

you're definitely still in the fight.

Very bold attempt to whip up the egg white separately and incorporate.

It's very smart way of doing it

but a bit of a risk.

Mm.

My God.

It's delicious. The flavor's there.

The texture of the batter is nowhere near as good as it should be.

But I'm gonna commend you for the risk.

All right, Andrea.

Tell me about these cupcakes.

Andrea: I made a guava cupcake

topped with a cream cheese frosting,

with some toasted coconut flakes.

I think the real test is gonna be

if your cupcake paper peels off.

Look at that.

Beautiful.

It's really all about the flavor

at this point.

I like that you didn't take the cream cheese too sweet.

I have to say, I'm missing a little bit of the guava.

I was hoping to get a little bit more of that,

- sort of like, tropical punch of guava. - Yes, chef.

But really great job.

Why guava?

I really wanted to bring the Caribbean flavors,

that's why I put coconut as a topping.

I taste coconut and the frosting,

but I don't taste guava.

However, frosting delicious. Love the toasted coconuts.

This is a really, really tough battle.

- It's a tough one. - Yeah.

- You agree? - Yeah.

We don't like saying good-bye to talent,

because producing cupcakes like this in 45 minutes,

that's the kind of talent

that we thrive on working with.

One apron.

And it's going to...

( cheering )

Come on!

- Come on! - Come on!

( shrieking )

( cheering continues )

I'm disappointed I didn't get a white apron

but I'm so proud of myself.

And Andrea's gonna make it

really far in this competition.

Stop making me cry.

Wearing this MasterChef apron proves

that although I may be young,

I have what it takes to be in this competition.

Like, doesn't this look good on me?

Come on.

Announcer: Our next battle features four American heroes

who have all the credentials

to handle the heat of the MasterChef kitchen.

Joe: My name is Joe.

I've been a lieutenant on the fire department for about three years,

but my true passion is cooking.

I'm about 20 pounds heavier

since he started working here.

Joe: My grandfather owned one of the best

Italian restaurants in Brooklyn

and when I cook,

I make sure my Italian heritage

shines bright.

I can feel my grandfather's blood

running through my veins right now.

I'm more than ready to knock this competition

out of the park.

We're proud, we're always proud of you.

We're gonna make the boys in Midtown proud too.

My name is Eric, I'm a firefighter

born and raised in Queens, New York.

My grandfather, my dad, and my uncle

were all New York City firemen.

Growing up at the firehouse, I got like,

a real appreciation for cooking.

And that's where I learned a lot of techniques.

Boom. There you have it.

There is no harsher critic

than a table full of New York City firemen.

I may be a third generation firefighter,

but I'm gonna be going home today

as the number one home cook.

Freddie! Freddie! Freddie!

Freddie: My name is Freddie, from Milwaukee, Wisconsin,

and I am the oldest firefighter

in this battle,

but pressure is nothing to me.

I've fallen through floors,

I've picked people up

and dragged them out of fires.

So, pressure is just another spice on the rack

that I'm gonna use to burn my competition.

( shouting )

( audience cheering )

Welcome, guys. Come on down, please.

My name is Manny, from O-Town, Orlando, Florida.

As the station cook, I please palates

by always doing something different

every day.

I love pushing the envelope,

and this firefighter is ready

to extinguish the competition...

and get my white apron

and show Gordon Ramsay how to do this bad boy.

It's the battle of the firehouses,

may the best company win.

Four of you stand in front of us tonight,

but just two will pick up those coveted white aprons.

You guys are gonna have 45 minutes

to make us your signature firehouse dishes.

Your 45 minutes starts...

now.

Ooh wee.

Hey, boys, you see that thing underneath your pans?

- Yeah. - That's what fire looks like.

- Whoa. - Oh, oh, okay.

Got ourselves a jokester, huh?

- ( laughing ) - Oh, man.

Manny, tell me what you're cooking.

I'm doing a chimichurri steak,

with white rice, black beans, caramelized plantains.

I'm born and raised in Miami,

so I always gotta infuse the Caribbean.

It's kinda my go-to.

Why did you decide to become a firefighter?

I followed my father's footsteps

I love that I get to cook for the guys, you know.

You like to eat too, right?

I didn't get big like this on magic,

you know, it takes work.

- I do work out, but I just-- - Which part of your body

do you work out with?

You know, I work on my ab. I have one ab.

Bam, baby!

Gordon: Gentlemen, 30 minutes to go.

Freddie, where did you pick up

- those knife skills? - In the firehouse,

but I've been cooking

since I was about 10 years old.

Wow. Give us an insight

on the dish you're cooking, please.

I am making a chicken curry.

- What's the blend? - The blend I have, cumin,

curry powder, and ginger.

Curries take time, can you get that curry

to where you wanna go in 45 minutes?

Oh, absolutely. I've done it many times.

This is something on the menu that I can cook quickly.

That's my job.

Mm.

Eric, what about you? What are you cooking tonight?

I work in one of the busiest firehouses

in New York City.

We do about 6,000 runs a year.

So, you gotta have something that's quick to grab.

So we're gonna do a ground turkey,

cabbage, kale, carrots, spring roll.

It's gonna be pretty damn good.

Gordon: Joe, you got a great sear on that chop in there.

Tell me what you're cooking.

I'm making a smothered pork chop.

Italian-style,

and then I have crumbled hot and sweet sausage,

arugula, some Swiss chard.

It's a heart attack waiting to happen.

- Interesting. - Gordon: We have 15 minutes to go, guys.

- How're you looking over there, Fred? - I always look good.

I beg to differ.

Right, Joe's smothered pork chop.

Look at the thickness in that chop.

Can he get that cooked in less than 45 minutes?

It's risky, for sure.

Eric's Turkey spring rolls,

He's gonna have to really get some flavor

into those spring rolls.

Smells fantastic.

And then Freddie on the end.

Chicken curry is not made in 45 minutes.

It takes hours.

Mm.

And Manny just seems to be eating.

My, my, my, my, my.

Sixty seconds to go, guys.

Pressure, pressure.

Start thinking about your plating.

Eric: All right, boys. Come on.

Manny: Finish up, let's get this plates on,

let's get them up.

Four firefighters, two aprons up for grabs.

Fifteen seconds to go,

make it count guys, come on.

Both: Ten, nine, eight,

seven, six, five,

four, three, two, one.

Gordon: Stop guys, hands in the air.

Four firefighters, two aprons up for grabs.

Make it count, guys, come on.

Manny: Let's get this plates on, let's get them up.

- All right boys, come on. - Here we go.

Both: Five, four,

three, two, one.

Gordon: And stop guys, hands in the air.

Christina: Hands in the air, guys.

- Nice job. - Well done.

- ( sighs ) - Okay, very carefully,

all four of you come down to the front, thank you.

All right, guys. Four amazing firefighters.

Four brilliant home cooks.

But there's just two places

in the MasterChef kitchen.

Freddie, tell me about the dish.

What we have here is a chicken curry,

made with three spices,

also chopped up some carrots, onions,

and some celery inside.

And what kind of chicken did you use?

I used the chicken thigh.

It gives off a little bit more flavor

than just the breast.

The curry's good. You got a nice heat to it.

I like the pine nuts in the rice.

I think that gives it a really nice nuttiness,

really holds the heat of the curry.

I wish you just had more time,

- because curry really needs that flavor to develop. - Yes.

But overall, it's clear why you are the cook at your firehouse.

- Yes, ma'am. Thank you, thank you. - Nice job.

Eric, describe the dish, please.

This is a ground turkey egg roll.

Inside it's got kale, cabbage, carrots.

- You said that's ground turkey? - Yes, chef.

Are you saying that we need to get on a diet?

No, chef, I'm just saying that,

you know, as firefighters,

we have to stay health conscious.

- That's actually really delicious. - Thank you, chef.

I love the spice, the heat, the crunch of the cabbage,

- Yes, chef. - Smart move with the turkey,

almost like you caramelized the turkey.

I did with the shallots, chef.

Really good.

- Well done. - Thank you, chef.

All right, Manny. What's the dish?

I made chimichurri steak white rice, black beans,

and then I have some sweet plantains,

caramelized with some brown sugar.

- Nice cook on that steak. Nice mid-rare. - Thank you.

Black beans, nice flavor. Bright, fresh.

- The plantains are delicious. - Thank you.

I think presentation

could have been a little bit tighter,

a little bit more neat.

- But nice job. - Thank you so much,

I appreciate it.

Joe, describe the dish, please.

Joe: It's a pan seared pork chop

smothered with Swiss chard and arugula,

with a Yukon gold and purple potato.

- What temp in the middle? - 150.

- So, we're going medium. - Yep.

Right.

That was in the oven for how long?

It was in the oven for about eight minutes.

Did you baste it before it went in there?

I didn't baste it.

- You see how white it is. - Mm.

- What does that mean? - More overdone.

You got a great sear on that.

But it's chewy because it's slightly overcooked.

The dish in general is good.

I just wish you hadn't put that pork chop in the oven.

- Yes, chef. Okay. - Otherwise, you would've nailed it.

- Thank you. - Thanks, chef.

It's tough. It's very tough.

- I-- - Okay.

- I'm happy. - Okay.

Unfortunately, guys, there's only two aprons

- up for grabs, you know that. - All: Yes, chef.

The two aprons belong to...

( clapping )

( cheering )

( screaming )

( screaming continues )

Oh, my God. I love you.

I'm at a loss for words.

This is one of the greatest moments

of my life.

- Are you shaking? - Yeah, I'm shaking.

Getting this is FDNY on my shirt

was one of the proudest moments

of my life.

And now I have a MasterChef apron,

and I'd say it's just as big.

You did it.

I'm gonna take this apron, I'm gonna win this sucker.

Win this $250,000,

I'm gonna bring it back to Station One,

and we're gonna put praise on everybody.

Woo!

Announcer: Coming up.

- When two young dads roll the dice... - Wow!

Announcer: ...whose culinary gamble will pay off?

If it's yours, pick it up and put it on.

Announcer: The MasterChef kitchen...

Ow, damn.

- Announcer: ...is truly a melting pot. - Gordon: Come on, thicker.

Man: I'm a handyman.

I'm the right tool for the right job.

Woman: I'm from New Jersey, I'm a mom.

I come from a very big Sicilian family.

Man #2: I'm a tuxedo salesman

from Slippery Rock, Pennsylvania.

You pretty much can't find it on any map.

Man #3: I'm a retired golf pro.

And you're the oldest ever competitor.

I'll send those youngsters packin'.

I wanna show 'em.

- I'm an investigator. - Can you elaborate on that?

Do you really want me to?

Announcer: And it's the specialized skills...

Who taught you to chop like that?

Announcer: ... of these talented home cooks.

Christina: Look at that.

Announcer: That has transformed them...

You cook like an angel.

- It's delicious. - Thank you.

Wow. You absolutely nailed it.

You blew the two of us away.

Announcer: ...into potential MasterChefs.

This apron goes to...

- Terry. - Ugh.

- Gordon: Bill. - Barbara.

- Gordon: Nathan. - Christina: Lisa Anne.

Announcer: And proud winners

of four more MasterChef aprons.

( squeals )

Yeah!

( screaming )

Announcer: Our next home cook is David.

A 35-year-old who has made winning a habit.

David: I'm a professional poker player.

My first appearance

was when I played at the World Series of Poker

and came in 2nd place in the main event,

for $3.5 million.

I've had numerous titles including winning

the World Poker Tour Championship in 2010.

and now I'm somewhere in the top 50 poker players

in the world.

Pretty much whatever day it is,

I'm just playing poker, making money,

eating good food, living the high life.

But five years ago, all of that sort of changed.

Do you cook?

No. Not yet. But I pretend.

I have a five-year-old daughter

named Lilianna.

And she is the greatest thing in the world.

Here you go.

Hmm, yummy.

When you have a child your priorities shift.

You take a little bit

less risk at the poker tables.

You realize that you have someone else

who's life is in your hands.

World Series of Poker bracelet,

World Poker Tour Championship.

Best trophy of all,

picture of me and my daughter.

You really learn what matters

and that's being a good example for her

and giving her lots of love.

And I feel that with cooking, I get to do that.

You're my MasterChef.

Aw.

Nothing gives me more joy

than when I serve someone something I've made

and seeing their eyes light up.

That experience is sort of like

the opposite of poker.

It's why I cook.

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

This is for you.

Announcer: Betting against David,

is Joe.

A marketing manager from Philadelphia

who seems to have it all.

He's got the poker face,

but I've got the confidence and the intelligence,

the ability to learn everything and anything

that I need to know.

From the outside,

you're gonna look and say that guy's cocky.

He's arrogant. Full of himself.

But when you get to know me, and you see what I'm about,

I'm passionate.

I worked in fine dining as a marketing director.

Having worked in some of the best restaurants

in the world,

there is not a single contestant

who has a better palate than I do.

I'm gonna go whip up that pork

that you taught me how to make.

Maybe I'll get the chance

to introduce you to Chef Ramsay, huh?

He has to meet the MasterChef winner's son.

My son is the love of my life.

The same passion, drive, care

that goes into my cooking,

goes into being a father.

David: All right, here we go.

Joe: I have the perfect job, I have the perfect wife,

my son is nothing but perfect.

I just need that perfect white apron.

Welcome, guys.

Woo!

I'm approaching this battle,

the same way I would a poker tournament.

MasterChef is my final table.

And I'm going all in.

Gordon: Right, gentlemen,

this the battle of the pork chops.

Christina: The biggest 30 minutes in your culinary lives,

starts...

now.

Joe, tell me about the dish.

So, this evening, the chef has prepared for you

a brandied cherry pork chop,

roasted garlic cauliflower purée,

with cauliflower florets.

What's in the blender?

Manchego cheese, parmesan cheese.

I'll also be adding just a touch

of a British favorite here, Marmite.

Gordon: You know what Marmite is, right?

It's a yeast extract.

Marmite will actually be in my brandy sauce.

Christina: You've got a lot of ingredients working.

Joe, what do you do for a living?

I worked in marketing.

I have several different restaurant concepts.

We had a French concept, we had a steak house concept,

so for me, it was important to get to know the chefs and their flavors.

How's it going now?

It folded about six months after I left.

And I had nothing to do with it.

The restaurant's now close.

Twenty minutes to go.

Thank you, chef.

David, what do you got working?

I'm making you guys a pork chop

with blue cheese grits, sautéed escarole,

topped with caramelized onions.

Why not a cheddar cheese grits?

The blue cheese brings that sourness

to kind of go with that bitterness

of the escarole.

And the salty of the pork chop

and the sweetness of the caramelized onions.

You get a balance. Everything is about balance.

Christina: What do you do for a living?

I am professional poker player.

How much money have you earned this year?

What are you, the IRS?

Career earnings? About $9 million.

Not bad for a young man.

A fraction of youth.

( both laughing )

Gentlemen, just under ten minutes to go.

Two amped up, serious contenders.

I mean they both have jeopardy

because pork is unforgiving.

You don't want to see pink, pink pork.

I'm not eating pink, pink pork.

David's pork's bone out, so not so thick.

- Christina: Could dry out very quickly because of that. - Yep.

Christina: Joe's pork chop bone-in, that's a little bit harder,

that's a little trickier.

But if you get it right, then it's absolutely rich and delicious.

Watch your eyebrows, Joe.

It's "MasterChef," not Cirque du Soleil.

Faster, you guys, come on.

I want to see a dish

worthy of a MasterChef apron.

First he does, he makes sure the plates

are spotless.

Ten seconds, guys.

Here we are.

- Eight, seven... - Joe: Aah.

Both: Six, five, four,

three, two, one.

Gordon: Hands in the air.

- Well done. - Christina: Nice job, guys.

Woo!

Bring your pork dishes forward

- to the front, please. - After you, sir.

Let's go.

Joe, describe this, please.

I have a beautiful brandied cherry pork chop

cooked medium...

Gordon: Mm-hmm.

...a purée of roasted garlic and cauliflower,

with cauliflower florets.

- You're a gambling man? - Yes, sir.

I'll gamble you right now, a million dollars,

that that pork in the center is not medium.

No bet.

- You're a gambling man? - Yes, sir.

I'll gamble you right now, a million dollars

that pork in the center is not medium.

- No bet. - Mm-hmm.

Just touch the center of that.

- Slightly under. - Just missed it.

How long was it in the oven for?

Pan seared the whole way, sir,

water basted.

Love the sear, it's crispy and it's delicious.

When you cook a pork chop on the bone,

that thick, it needs to go in the oven

to cook it evenly.

Wasn't a big fan of the yeast extract,

but it actually works.

Cherries, brilliant.

But the hero, you've undelivered.

- Thank you. - Thank you, chef.

Hmm.

You got some real flavors going on in there.

I get some spice that feels a little bit overbearing.

But I see the potential in this dish.

Thank you.

All right, David,

tell us what's on your dish.

David: It's a pork chop with blue cheese grits,

sautéed escarole,

topped with caramelized onion and blue cheese crumbles,

and a little bit of thyme.

Now you choose a chop without the bone.

What are we going for, cookwise?

Medium.

- It's beautiful. - Thank you.

Mm. I think the escarole is very smart.

The thyme I could do without.

But overall, it's a very thoughtfully

composed dish.

- Thank you, chef. - Nice job.

Pork's cooked beautifully,

but grits difficult to elevate.

Blue cheese, did it work?

It's a very dangerous game, that.

Because you love blue cheese,

doesn't mean to say we're gonna love it,

so pull back on that.

'Cause it's very salty.

- Thank you. - Thank you, chef.

Give us a moment, please.

It's a tough one, though.

- Good job, man. - Thank you, you too.

- Happy? - Yeah.

One of you knows that you deserve a spot

in the top 20.

So, if it's yours, and you know it is,

pick it up and put it on.

( cheering )

Yeah!

Daddy.

I got it. I got it.

Joe: I thought when my pork would rest,

it would rest to a medium,

and it just didn't quite get there.

David was a worthy opponent.

So, I'm happy for him and his daughter.

Proud of you.

Joe: I've learned my lesson.

You shouldn't gamble against poker players.

David: To have my daughter see me come out

with a MasterChef apron,

it makes me feel like the best dad in the world.

I'm proud of you, Daddy.

Announcer: Next week, the search

for America's next MasterChef continues.

For one of you, this is it.

Announcer: With only 10 white aprons remaining,

the competition heats up...

The best way to turn your lady on,

is to turn your stove on.

- Hmm. - ( both laughing )

- Woo! - Announcer: In some of the most

- intense battles-- - What is he doing?

Announcer: ...the MasterChef kitchen has ever seen.

- I am sturd. - You've got to stop plating, young man.

Falling apart...

Sync & corrections: Ajvngou www.addic7ed.com