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1
00:00:05,572 --> 00:00:07,841
Wow. Seriously,
are you two food snobs?
2
00:00:07,841 --> 00:00:11,512
Gordon, you don't even live
in America. What do you know?
3
00:00:11,512 --> 00:00:13,313
Look, here's the question
for the table.
4
00:00:13,313 --> 00:00:15,249
Which region
has the best cooks?
5
00:00:15,249 --> 00:00:16,416
Take it from a Southerner,
6
00:00:16,416 --> 00:00:18,252
the South has
the best chili around.
7
00:00:18,252 --> 00:00:20,053
- We know that, okay?
- Okay, I agree.
8
00:00:20,053 --> 00:00:23,724
Let me tell you chili.
I had the bison chili-- Montana.
9
00:00:23,724 --> 00:00:26,660
- Bison?
- What are you doing
in Montana anyway?
10
00:00:26,660 --> 00:00:27,794
- I was fishing.
- Fishing?
11
00:00:27,794 --> 00:00:28,896
- Aarón: Fishing.
- Nice.
12
00:00:28,896 --> 00:00:30,030
Fishing for compliments.
13
00:00:30,030 --> 00:00:32,799
- Fishing for--
14
00:00:32,799 --> 00:00:36,203
- There you go.
- So honestly, my vote
is going to the West.
15
00:00:36,203 --> 00:00:38,305
No, the question is have you
ever had Cincinnati chili?
16
00:00:38,305 --> 00:00:39,806
I've never even been
to Cincinnati.
17
00:00:39,806 --> 00:00:41,842
Well, you're missing out, okay?
'Cause it's a fantastic place.
18
00:00:41,842 --> 00:00:43,744
Why? It's a fly-over place.
19
00:00:43,744 --> 00:00:46,046
No, it's not. I think you're
selling people short.
20
00:00:46,046 --> 00:00:48,448
The cooks in the Midwest
have some tricks up
their sleeve, trust me.
21
00:00:48,448 --> 00:00:50,551
I heard the best hamburger
comes from California.
22
00:00:50,551 --> 00:00:52,452
- Says who?
- Me.
23
00:00:52,452 --> 00:00:54,721
What do you mean?
It has avocado on it?
24
00:00:54,721 --> 00:00:56,557
Or it has, like,
a soy protein?
25
00:00:56,557 --> 00:00:58,692
They don't even use meat
when they make hamburgers
in California.
26
00:00:58,692 --> 00:01:02,429
- I'd take a hard pass on that.
- I know a bunch of great cooks
27
00:01:02,429 --> 00:01:05,432
in the East Coast
who would beg to differ.
Can I have a French fry?
28
00:01:05,432 --> 00:01:07,968
Look, if you're interested in
spending 25 bucks for a burger,
29
00:01:07,968 --> 00:01:09,970
which is basically
ground beef in buns, but...
30
00:01:09,970 --> 00:01:11,972
- You're killing me.
- What did I say?
31
00:01:11,972 --> 00:01:13,440
- No. I say no.
- Seriously? It's good.
32
00:01:13,440 --> 00:01:15,442
- I say no. Time out.
- All right, guys.
33
00:01:15,442 --> 00:01:16,944
Let's settle it
once and for all.
34
00:01:16,944 --> 00:01:19,313
Northeast cooks are the best,
end of story.
35
00:01:19,313 --> 00:01:22,015
- No!
- I don't know about that,
36
00:01:22,015 --> 00:01:24,318
but we're about to find out.
37
00:01:24,318 --> 00:01:26,553
This season on "MasterChef,"
38
00:01:26,553 --> 00:01:29,389
we're celebrating America's
culinary diversity...
39
00:01:29,389 --> 00:01:31,625
The Northeast is bringing it.
What's up, Brooklyn?
40
00:01:31,625 --> 00:01:33,026
Westside is the best side.
41
00:01:33,026 --> 00:01:34,728
Hell yeah, the best cooks
are from the South!
42
00:01:34,728 --> 00:01:36,296
The Midwest is best!
43
00:01:36,296 --> 00:01:39,700
This is "MasterChef:
United Tastes Of America."
44
00:01:39,700 --> 00:01:41,768
- Come on!
- ...as cooks from
across the nation...
45
00:01:41,768 --> 00:01:45,873
- Let's go, baby!
- ...compete to bring
the MasterChef trophy
46
00:01:45,873 --> 00:01:47,574
back to their home turf.
47
00:01:47,574 --> 00:01:49,576
I am here to win "MasterChef!"
48
00:01:49,576 --> 00:01:52,813
- It's a regional rumble...
- Come on, South! Y'all got it!
49
00:01:52,813 --> 00:01:54,982
Midwest are owning it tonight.
50
00:01:54,982 --> 00:01:56,683
I think they're
a little scared of us.
51
00:01:56,683 --> 00:02:00,087
...between the best home cooks
from all over the U. S. A.
52
00:02:00,087 --> 00:02:03,524
- Look at that technique.
- I can throw down in
the kitchen right here.
53
00:02:03,524 --> 00:02:05,893
- That does not taste good.
- So terrible.
54
00:02:05,893 --> 00:02:07,794
You really wanna lose
this thing, huh?
55
00:02:07,794 --> 00:02:10,364
- I messed up.
- It's Disaster Chef!
56
00:02:10,364 --> 00:02:12,332
You've got to start plating!
57
00:02:12,332 --> 00:02:13,834
- Nailed it!
58
00:02:13,834 --> 00:02:15,702
- This year...
- Turn that over.
59
00:02:15,702 --> 00:02:17,437
- Wow.
- ...where there is more
strategy than ever...
60
00:02:17,437 --> 00:02:18,906
- Let's go!
- Everybody's out to get you.
61
00:02:18,906 --> 00:02:20,474
It's not all fun
and games anymore.
62
00:02:20,474 --> 00:02:22,209
So I'm gonna screw 'em
over today.
63
00:02:22,209 --> 00:02:24,044
...it's anyone's ballgame.
64
00:02:24,044 --> 00:02:27,347
- Welcome to Dodger Stadium.
- Who's ready to eat?
65
00:02:27,347 --> 00:02:29,716
Table burgers and finish 'em.
Where? Where?
Where are the burgers?
66
00:02:29,716 --> 00:02:31,718
- Yo, y'all heard me?
- In what world
was that helpful?
67
00:02:31,718 --> 00:02:33,887
-Switch!
- But they'll need
to work together...
68
00:02:33,887 --> 00:02:35,589
No, not that cream!
Put that down.
69
00:02:35,589 --> 00:02:38,625
- Remember, identical plates!
- Oh, my God.
70
00:02:38,625 --> 00:02:40,260
- You gotta let me know, okay?
- I said it!
71
00:02:40,260 --> 00:02:42,296
- Holy (bleep).
- ...if they don't want
72
00:02:42,296 --> 00:02:43,664
to go down in flames...
73
00:02:44,765 --> 00:02:47,501
Whomp, whomp, whomp!
74
00:02:47,501 --> 00:02:49,703
Oh!
75
00:02:49,703 --> 00:02:52,005
- Whoo! All right!
- All right!
76
00:02:52,005 --> 00:02:53,440
These are firefighters.
77
00:02:53,440 --> 00:02:54,741
Do not bring me
an under steak.
78
00:02:54,741 --> 00:02:56,043
Come on, speed up!
79
00:02:56,043 --> 00:02:57,611
So, everyone,
all happy customers?
80
00:02:57,611 --> 00:02:58,745
- No.
- Raw steak.
81
00:02:58,745 --> 00:03:00,781
Does anyone care in here?
82
00:03:00,781 --> 00:03:02,716
Welcome to Hell's Kitchen
Restaurant.
83
00:03:02,716 --> 00:03:04,518
Ice cold in the middle,
and it's (bleep) raw.
84
00:03:04,518 --> 00:03:06,453
- Don't ever disrespect me.
85
00:03:06,453 --> 00:03:09,590
- That was insane.
- I just don't think
you're ready.
86
00:03:09,590 --> 00:03:11,825
- I'm so sorry.
- That's the weirdest thing
I've ever tasted.
87
00:03:11,825 --> 00:03:15,462
- I think I was doubting myself.
- I know you can do better.
88
00:03:15,462 --> 00:03:17,598
It's kind of tough,
not gonna lie.
89
00:03:17,598 --> 00:03:20,734
Only one home cook
will rise to the top...
90
00:03:20,734 --> 00:03:24,471
- Yeah!
- You could serve it in a
two star Michelin restaurant.
91
00:03:24,471 --> 00:03:26,006
- Thank you.
-It's flawless.
92
00:03:26,006 --> 00:03:27,574
You got a home run there.
93
00:03:27,574 --> 00:03:29,042
...and claim the title
94
00:03:29,042 --> 00:03:30,911
of America's next MasterChef.
95
00:03:30,911 --> 00:03:32,679
- You cook like a dream.
- Thank you.
96
00:03:32,679 --> 00:03:34,281
- This is your moment.
- Wow.
97
00:03:34,281 --> 00:03:38,118
This is "MasterChef:
United Tastes Of America."
98
00:03:43,423 --> 00:03:46,293
- Oh, my goodness!
99
00:03:46,293 --> 00:03:48,962
Oh, my gosh.
This is so beautiful!
100
00:03:48,962 --> 00:03:52,299
- "MasterChef!"
- All right. Midwest.
101
00:03:52,299 --> 00:03:55,302
- Oh! South!
- Whoa, what is this?
102
00:03:55,302 --> 00:03:57,004
We got Iowa, baby!
Check it out!
103
00:03:57,004 --> 00:04:00,774
- We made it!
- Oh, my goodness.
This is amazing.
104
00:04:14,621 --> 00:04:18,125
- We here! We here!
105
00:04:21,995 --> 00:04:25,065
- This is crazy.
- This is insane!
106
00:04:25,065 --> 00:04:26,934
- Yeah!
- Nice to meet you.
107
00:04:26,934 --> 00:04:29,770
- How you doing?
- Nice to meet you.
108
00:04:29,770 --> 00:04:31,405
What I bring from New Orleans
109
00:04:31,405 --> 00:04:36,310
is culture, dance,
food, flavor, baby!
110
00:04:36,310 --> 00:04:38,545
- Where you guys from?
- Brooklyn, New York.
111
00:04:38,545 --> 00:04:40,881
- You live in Los Angles?
- L. A. local.
112
00:04:40,881 --> 00:04:42,482
I live in Woolwich, Maine.
113
00:04:42,482 --> 00:04:45,485
All of these other contestants
should watch out for me
114
00:04:45,485 --> 00:04:47,754
because I wanna show people
that we are about more
115
00:04:47,754 --> 00:04:49,556
than just "lobsta"
and blueberries.
116
00:04:49,556 --> 00:04:51,892
- Get her going. Yes.
- It's apron time.
117
00:04:51,892 --> 00:04:53,727
Where's the judges?
Where's Gordon?
118
00:04:53,727 --> 00:04:54,795
Give me my apron. Gordon?
119
00:04:54,795 --> 00:04:57,564
- Gordon!
120
00:05:02,803 --> 00:05:05,138
Let's go.
121
00:05:17,317 --> 00:05:21,889
Thank you so much!
Welcome to the amazing
MasterChef kitchen.
122
00:05:21,889 --> 00:05:26,493
- Yes! Thank you, thank you!
- Yeah! Yeah!
123
00:05:26,493 --> 00:05:30,797
Now, tonight starts
with the MasterChef auditions.
124
00:05:30,797 --> 00:05:32,633
Yes!
125
00:05:32,633 --> 00:05:34,601
The one thing I've always
loved about "MasterChef"
126
00:05:34,601 --> 00:05:36,403
is the way that it shows off
127
00:05:36,403 --> 00:05:38,405
how diverse
American cuisine can be.
128
00:05:38,405 --> 00:05:41,041
But this season is about
more than just finding
129
00:05:41,041 --> 00:05:42,342
the best home cook in America.
130
00:05:42,342 --> 00:05:44,378
We wanna find out
once and for all
131
00:05:44,378 --> 00:05:48,582
- where in America do
the best cooks come from?
- Oh, baby.
132
00:05:48,582 --> 00:05:53,120
This is "MasterChef:
United Tastes Of America."
133
00:05:56,757 --> 00:05:58,425
Yeah!
134
00:05:58,425 --> 00:06:01,728
I know you're all extremely
proud to be American,
135
00:06:01,728 --> 00:06:03,497
but, come on, let's be honest,
136
00:06:03,497 --> 00:06:04,765
you're just as proud
to be from the West...
137
00:06:08,802 --> 00:06:10,070
...from the Midwest...
138
00:06:11,538 --> 00:06:13,040
Whoo!
139
00:06:14,975 --> 00:06:16,176
...from the South...
140
00:06:19,947 --> 00:06:22,950
...and the Northeast.
141
00:06:22,950 --> 00:06:24,484
Come on!
142
00:06:26,053 --> 00:06:29,022
- Yes!
- We are looking for home cooks
143
00:06:29,022 --> 00:06:31,291
that can represent your region
144
00:06:31,291 --> 00:06:34,361
with style and skill,
but that's not all.
145
00:06:34,361 --> 00:06:36,029
On each night of the auditions,
146
00:06:36,029 --> 00:06:39,032
you'll compete to earn an apron
147
00:06:39,032 --> 00:06:42,603
against other cooks
from your region.
148
00:06:45,506 --> 00:06:49,042
Now is your big chance
to become a hometown hero
149
00:06:49,042 --> 00:06:53,480
and earn the beautiful
MasterChef trophy.
150
00:06:56,884 --> 00:06:58,752
Plus,
you'll win the grand prize--
151
00:06:58,752 --> 00:07:00,454
a complete kitchen from Viking,
152
00:07:00,454 --> 00:07:03,957
new tools and bakeware
from OXO,
153
00:07:03,957 --> 00:07:06,693
and a quarter
of a million dollars.
154
00:07:11,832 --> 00:07:16,603
Now it's time to prove
that you truly deserve
one of these.
155
00:07:21,341 --> 00:07:24,878
The iconic MasterChef apron.
156
00:07:24,878 --> 00:07:27,481
Your task in the auditions
is very simple.
157
00:07:27,481 --> 00:07:31,051
Make us your signature dish
inspired by the culture,
158
00:07:31,051 --> 00:07:34,721
the cuisine, and perhaps
the heritage of your region.
159
00:07:34,721 --> 00:07:37,424
Tonight we're
gonna start with...
160
00:07:39,626 --> 00:07:41,161
...the Northeast!
161
00:07:46,834 --> 00:07:49,002
Now, each night
we'll be bringing in
162
00:07:49,002 --> 00:07:51,271
a very special guest judge
163
00:07:51,271 --> 00:07:54,474
who knows that region's cuisine
better than anyone.
164
00:07:54,474 --> 00:07:56,777
- Ooh, okay.
- Here to represent
the Northeast,
165
00:07:56,777 --> 00:07:58,779
we have a prolific
cookbook author,
166
00:07:58,779 --> 00:08:00,380
a culinary expert,
167
00:08:00,380 --> 00:08:04,318
and a beloved member
of the MasterChef family.
168
00:08:04,318 --> 00:08:08,522
Please welcome back
the amazing Daphne Oz!
169
00:08:08,522 --> 00:08:10,891
Hey!
170
00:08:10,891 --> 00:08:13,293
- Oh!
171
00:08:13,293 --> 00:08:17,064
I'm missing the party out here.
Oh, my God.
172
00:08:17,064 --> 00:08:20,501
Welcome back!
173
00:08:20,501 --> 00:08:23,403
Wow. The Northeast is near
and dear to your heart.
174
00:08:23,403 --> 00:08:26,773
- Yes.
- It's really helped
shape your career,
175
00:08:26,773 --> 00:08:28,242
but what's so special about it?
176
00:08:28,242 --> 00:08:30,677
I mean, the Northeast
is a melting pot.
177
00:08:30,677 --> 00:08:33,647
That is one of the most
beautiful pieces of being
in the Northeast
178
00:08:33,647 --> 00:08:36,316
is you walk four blocks
in any direction
and you can taste the world.
179
00:08:36,316 --> 00:08:39,019
I think it does
keep Northeast cooks
trying new things,
180
00:08:39,019 --> 00:08:41,421
but holding onto heritage
really tightly, too.
181
00:08:41,421 --> 00:08:43,457
And what do you want to see
from these contestants tonight?
182
00:08:43,457 --> 00:08:46,326
The food that excites me
the most is family food.
183
00:08:46,326 --> 00:08:48,061
What did your family
pass onto you?
184
00:08:48,061 --> 00:08:49,363
What gets you excited
in the kitchen?
185
00:08:49,363 --> 00:08:50,597
I get goosebumps
thinking about it.
186
00:08:50,597 --> 00:08:54,535
- All right!
- So good to have you back.
187
00:08:54,535 --> 00:08:55,636
Right, you guys ready?
188
00:08:55,636 --> 00:08:57,504
-Yeah!
- Good.
189
00:08:57,504 --> 00:08:59,039
Tonight you'll all
have 45 minutes
190
00:08:59,039 --> 00:09:02,910
to cook your delicious
signature dishes.
191
00:09:02,910 --> 00:09:04,711
Now to get your hands
on those white aprons,
192
00:09:04,711 --> 00:09:10,484
you'll need at least
three yeses from the judges.
193
00:09:10,484 --> 00:09:13,520
Your time starts
when that clock starts.
194
00:09:13,520 --> 00:09:15,589
Give it your best, okay?
We'll see you in the restaurant.
195
00:09:15,589 --> 00:09:19,159
- Good luck. Come on.
- Good luck, guys!
196
00:09:24,331 --> 00:09:25,999
Season 13.
Welcome back, by the way.
197
00:09:25,999 --> 00:09:27,634
- Thank you.
- We have missed you, girl.
198
00:09:27,634 --> 00:09:29,837
I mean, what a way to kick off
tonight. Northeast.
199
00:09:29,837 --> 00:09:33,273
You know,
I have to ask, season 13,
you have seen it all.
200
00:09:33,273 --> 00:09:34,508
What are you looking
for this season
201
00:09:34,508 --> 00:09:36,276
that's going to set
these competitors apart
202
00:09:36,276 --> 00:09:37,878
that you think is really
gonna take it to the next level?
203
00:09:37,878 --> 00:09:39,413
Repping the region
is huge here.
204
00:09:39,413 --> 00:09:41,048
How's that reflected to what
they put on the plate?
205
00:09:41,048 --> 00:09:43,417
I've always said that
the Northeast is the heartbeat
206
00:09:43,417 --> 00:09:45,052
of the restaurant world
in America,
207
00:09:45,052 --> 00:09:46,353
and the level
should be super high.
208
00:09:46,353 --> 00:09:47,921
It'll be the fastest 45 minutes
209
00:09:47,921 --> 00:09:49,823
of their entire culinary career.
210
00:09:49,823 --> 00:09:52,226
Three, two, one!
211
00:09:52,226 --> 00:09:55,596
- Get it, Carla. Get it, Carla.
- Whoo!
212
00:09:55,596 --> 00:09:59,967
- Come on, y'all! Let's go!
- Let's go, Buffalo!
213
00:09:59,967 --> 00:10:02,636
- Let's go, Buffalo!
- You got this, Carla.
214
00:10:02,636 --> 00:10:05,539
Northeast got the best
Italian, hands down.
215
00:10:05,539 --> 00:10:08,709
I mean, you're not gonna get
good Italian anywhere else
but the Northeast.
216
00:10:11,345 --> 00:10:13,413
- Oh, yeah, lots of cheese.
- Lots of cheese.
217
00:10:13,413 --> 00:10:16,950
So the recipe that I'm doing
is a homemade manicotti.
218
00:10:16,950 --> 00:10:19,052
What's really special
about my recipe
219
00:10:19,052 --> 00:10:21,421
is that I'm making it
with a homemade crepe.
220
00:10:21,421 --> 00:10:23,590
I can't believe I'm cooking
Italian food for Joe.
221
00:10:23,590 --> 00:10:26,226
It's really nerve-wracking,
but at the same time,
222
00:10:26,226 --> 00:10:27,461
I'm cooking from the heart.
223
00:10:31,031 --> 00:10:35,802
- Final countdown.
- ...seven, six, five, four,
224
00:10:35,802 --> 00:10:38,472
three, two, one.
225
00:10:44,344 --> 00:10:46,880
I'm Carla.
This dish is so special to me.
226
00:10:46,880 --> 00:10:50,284
This is my grandma's
homemade manicotti.
227
00:10:50,284 --> 00:10:52,686
- So normally manicotti
are made with lasagna sheets.
- Yes.
228
00:10:52,686 --> 00:10:55,022
- You roll them up.
You're not doing that.
- Correct.
229
00:10:55,022 --> 00:10:57,591
- No, I'm doing
a homemade crepe.
- Wow.
230
00:10:57,591 --> 00:11:00,060
- It's so much better.
-All right,
we'll see if it works.
231
00:11:00,060 --> 00:11:03,730
- Interesting.
- Carla, you need three yeses
for an apron tonight.
232
00:11:03,730 --> 00:11:05,699
- Shall we?
-All right.
233
00:11:09,603 --> 00:11:11,104
Did you drain the ricotta?
234
00:11:12,906 --> 00:11:14,508
I did not.
235
00:11:16,910 --> 00:11:20,447
Bold move substituting
the pasta for the crepe,
236
00:11:20,447 --> 00:11:22,749
but if you're gonna do that
then get some herbs
in those crepes.
237
00:11:22,749 --> 00:11:24,484
Just make them stand out.
238
00:11:24,484 --> 00:11:27,421
That's supposed to be the star
of this dish.
239
00:11:27,421 --> 00:11:29,289
Unfortunately,
you overcooked the crawfish.
240
00:11:29,289 --> 00:11:31,325
You have to treat them
very gently.
241
00:11:31,325 --> 00:11:33,460
For me, that is such
a glaring issue
242
00:11:33,460 --> 00:11:36,063
that for me it's a no.
I'm sorry.
243
00:11:36,063 --> 00:11:39,333
There's series of technical
issues with this dish
244
00:11:39,333 --> 00:11:41,869
from the ricotta being
not drained properly,
245
00:11:41,869 --> 00:11:43,804
from the consistency
of the crepe,
246
00:11:43,804 --> 00:11:45,405
from the tomato sauce
not integrating
247
00:11:45,405 --> 00:11:47,508
with the rest of the dish.
It's a no for me.
248
00:11:47,508 --> 00:11:51,011
Unfortunately, that's two nos,
so no apron. I'm sorry.
249
00:11:53,580 --> 00:11:56,884
- Aww!
- It's okay.
250
00:11:56,884 --> 00:12:00,854
- Aww.
251
00:12:00,854 --> 00:12:03,724
- Joe ripped me a new one.
- Did he?
252
00:12:05,459 --> 00:12:07,895
This is the typical
MasterChef entree dish
253
00:12:07,895 --> 00:12:09,396
that's created
to fool the judges,
254
00:12:09,396 --> 00:12:11,064
and with the level of talent
we have out there,
255
00:12:11,064 --> 00:12:13,200
we cannot afford to do that.
256
00:12:14,735 --> 00:12:16,537
You know it.
It's apron time, baby.
257
00:12:16,537 --> 00:12:17,838
It's apron time.
258
00:12:17,838 --> 00:12:19,606
Usually I'm in
a recording studio,
259
00:12:19,606 --> 00:12:21,842
and you would think
that would be more
peaceful than this,
260
00:12:21,842 --> 00:12:25,312
but to be honest,
I find my peace in the kitchen.
This is my sanctuary.
261
00:12:25,312 --> 00:12:27,981
I'm Richie,
I'm 28 years old, I'm from
Silver Spring, Maryland,
262
00:12:27,981 --> 00:12:29,816
and I'm a musician
and a songwriter.
263
00:12:29,816 --> 00:12:33,687
- Maryland is in the house.
- I am such a proud
Northeast rep.
264
00:12:33,687 --> 00:12:36,790
Maryland is so rich
in culture and food, so being
able to put it on the map,
265
00:12:36,790 --> 00:12:39,359
- that's what
I'm here for, baby.
- We ready for salmon time.
266
00:12:39,359 --> 00:12:42,062
- You know what time it is.
- All right, it's killing me
just sitting in this room.
267
00:12:42,062 --> 00:12:45,933
- I need to go and see what's
happening in this kitchen.
- Let's go.
268
00:12:45,933 --> 00:12:50,604
All right,
the door's opening! Whoo!
269
00:12:50,604 --> 00:12:52,706
Whoo!
270
00:12:52,706 --> 00:12:54,908
Whoo! It smells good.
271
00:12:54,908 --> 00:12:57,845
- Young man...
- Richie.
272
00:12:57,845 --> 00:13:00,681
Richie, good to see you, bud.
Tell me about the dish.
What are you doing?
273
00:13:00,681 --> 00:13:02,716
So I'm doing a crispy skin
salmon with spinach,
274
00:13:02,716 --> 00:13:05,052
and then I'm gonna do some
parmesan crusted potatoes.
275
00:13:05,052 --> 00:13:06,620
- It smells delicious.
- Thank you so much.
276
00:13:06,620 --> 00:13:08,455
How are you gonna make sure
this is not overcooked?
277
00:13:08,455 --> 00:13:10,257
'Cause that's the one thing
that could sink this whole dish.
278
00:13:10,257 --> 00:13:11,725
Right now we're focusing
on the skin.
279
00:13:11,725 --> 00:13:13,694
I'm gonna flip it, let it get
a nice sear on the top.
280
00:13:13,694 --> 00:13:16,396
And while it's resting,
it'll bring itself up to temp.
281
00:13:16,396 --> 00:13:17,598
- Perfect.
- Then it's out of my hands,
you know?
282
00:13:17,598 --> 00:13:20,300
Love it.
Listen, bring the magic
through there, yes?
283
00:13:20,300 --> 00:13:21,735
- That's my plan.
- Good luck.
284
00:13:21,735 --> 00:13:26,607
- Some magic. You know it.
- Five minutes! Five minutes!
285
00:13:26,607 --> 00:13:29,409
I know that cheese and fish
is sometimes a big no-no,
286
00:13:29,409 --> 00:13:32,546
but I think the flavor
of these parmesan potatoes
are so good,
287
00:13:32,546 --> 00:13:34,414
maybe it'll be a first
and they'll think,
288
00:13:34,414 --> 00:13:36,917
"Oh, maybe I should try
more cheese and seafood."
289
00:13:36,917 --> 00:13:42,089
Five, four,
three, two, one.
290
00:13:44,458 --> 00:13:46,326
There's a lot
I had to leave behind
291
00:13:46,326 --> 00:13:47,895
to come here and make
this dream a reality.
292
00:13:47,895 --> 00:13:50,063
It can't all be for nothing.
293
00:13:51,665 --> 00:13:53,467
- Welcome.
- Here he comes.
294
00:13:56,303 --> 00:13:59,439
I'm Richie. I'm a music producer
from Silver Spring, Maryland.
295
00:13:59,439 --> 00:14:01,808
Today I've made
crispy skin salmon with
sweet habanero glaze,
296
00:14:01,808 --> 00:14:05,245
spinach with furikake butter,
and parmesan roasted potatoes.
297
00:14:05,245 --> 00:14:07,514
Shall we have a look? Yeah?
298
00:14:12,452 --> 00:14:14,555
- Visually, great sear
on the salmon. Love that.
- Thank you.
299
00:14:14,555 --> 00:14:18,025
- It looks well-executed.
- So this is the moment.
300
00:14:18,025 --> 00:14:21,495
Obviously, cooking fish
to the right temperature
is super important.
301
00:14:24,464 --> 00:14:26,500
- Looks good.
- Looks beautiful.
302
00:14:26,500 --> 00:14:29,970
- I like it.
-Let's try this out.
303
00:14:40,581 --> 00:14:42,316
So, first of all,
perfectly cooked salmon.
304
00:14:42,316 --> 00:14:44,017
- I mean, really, you nailed it.
- Thank you.
305
00:14:44,017 --> 00:14:46,420
It was so delicious.
I love the layering of flavors.
306
00:14:46,420 --> 00:14:48,755
The only question mark for me
is the parmesan cheese,
307
00:14:48,755 --> 00:14:50,657
but because it was still crispy
and the texture was there
308
00:14:50,657 --> 00:14:54,628
and the flavor was there,
it's a yes from me.
309
00:14:54,628 --> 00:14:56,430
You have a lot of beautiful
flavors happening here.
310
00:14:56,430 --> 00:14:58,565
I think the idea
of having the chili habanero
311
00:14:58,565 --> 00:15:01,301
was so necessary
'cause the salmon is fatty.
312
00:15:01,301 --> 00:15:03,437
It kinda cuts that,
so it's a yes from me, too.
313
00:15:03,437 --> 00:15:06,740
-Ooh.
- All right, this dish
314
00:15:06,740 --> 00:15:09,443
has a lot of
good components to it.
315
00:15:09,443 --> 00:15:12,379
Potatoes and the parmesan cheese
are very well seasoned.
316
00:15:12,379 --> 00:15:13,814
They're crispy, they're gooey,
they're good.
317
00:15:13,814 --> 00:15:16,884
The problem with this dish
is it's like a simple dish,
318
00:15:16,884 --> 00:15:19,820
and it puts me in a tough spot.
319
00:15:19,820 --> 00:15:21,522
So here's what I'm gonna do.
320
00:15:21,522 --> 00:15:24,324
I'm gonna say no...
321
00:15:24,324 --> 00:15:26,827
and I'm gonna pass it
to my associate, Gordon,
322
00:15:26,827 --> 00:15:28,629
who will decide your fate.
323
00:15:28,629 --> 00:15:31,632
Well,
you have two yeses, one no.
324
00:15:31,632 --> 00:15:33,500
You need three for an apron.
325
00:15:44,044 --> 00:15:46,213
Well,
you have two yeses, one no.
326
00:15:46,213 --> 00:15:47,614
You need three for an apron.
327
00:15:47,614 --> 00:15:49,950
First of all, the salmon's
cooked beautifully.
328
00:15:49,950 --> 00:15:52,586
And the habanero glaze
at the end? Beautiful.
329
00:15:52,586 --> 00:15:55,889
But spinach is watery,
so it just takes all
the flavoring down.
330
00:15:55,889 --> 00:15:57,791
- Tough one.
- Can he be crafted?
331
00:15:57,791 --> 00:15:58,992
Uh...
332
00:16:04,698 --> 00:16:06,700
I'm gonna say no...
333
00:16:08,635 --> 00:16:12,039
...to the music studio
and yes to "MasterChef."
334
00:16:12,039 --> 00:16:13,907
- Congratulations, young man.
- Yes!
335
00:16:13,907 --> 00:16:16,043
Congratulations.
Come here, bud.
336
00:16:16,043 --> 00:16:18,045
What's your heart doing
right now?
337
00:16:18,045 --> 00:16:19,213
- Are you losing your mind?
- Congratulations.
338
00:16:19,213 --> 00:16:21,782
- Thank you.
- Well done.
339
00:16:21,782 --> 00:16:23,383
- Thank you, guys.
- Good luck, man.
340
00:16:23,383 --> 00:16:24,785
- Well done.
- So honored to cook
for you guys.
341
00:16:24,785 --> 00:16:26,053
- Prove me wrong, baby.
- And I will.
342
00:16:26,053 --> 00:16:27,588
Welcome to "MasterChef."
343
00:16:30,791 --> 00:16:35,462
- Let's go!
344
00:16:35,462 --> 00:16:38,632
I got myself a MasterChef apron!
I'm so excited!
345
00:16:38,632 --> 00:16:40,033
- Yes!
- I'm pumped!
346
00:16:40,033 --> 00:16:43,303
Northeast, baby! Let's go!
347
00:16:43,303 --> 00:16:45,005
Sacrificing the music career
for this? Come on.
348
00:16:45,005 --> 00:16:46,707
- That's huge.
- That's huge.
349
00:16:46,707 --> 00:16:47,741
I hope it's the right move.
350
00:16:52,679 --> 00:16:55,582
What a flip! What a flip!
351
00:16:55,582 --> 00:16:58,218
What a flip!
352
00:16:58,218 --> 00:17:00,287
Meat! Is it time for the meat?
353
00:17:00,287 --> 00:17:01,588
It's time for-- nope,
it's time for the dough.
354
00:17:01,588 --> 00:17:04,424
- Yeah, dough.
- I am from Woolwich, Maine,
355
00:17:04,424 --> 00:17:08,262
and I am very, very proud
to represent that town
356
00:17:08,262 --> 00:17:11,532
because we know how to work
with what we have around us.
357
00:17:11,532 --> 00:17:13,700
We don't have
a Whole Foods in my area.
358
00:17:13,700 --> 00:17:15,402
We are very resourceful.
359
00:17:15,402 --> 00:17:17,771
- This is you on a plate.
- Seriously.
360
00:17:17,771 --> 00:17:19,439
- You on a plate.
- My name is Nina,
361
00:17:19,439 --> 00:17:22,276
I'm a rock and roll
marketing manager from Maine,
362
00:17:22,276 --> 00:17:23,610
and my favorite thing
in the whole world to do
363
00:17:23,610 --> 00:17:25,379
is go out the woods
and hunt and forage
364
00:17:25,379 --> 00:17:26,880
and finding amazing
wild food to eat.
365
00:17:26,880 --> 00:17:28,849
For me,
cooking starts outside
366
00:17:28,849 --> 00:17:32,319
because that's where I get all
the ingredients that inspire me.
367
00:17:32,319 --> 00:17:34,288
That's where I hang out
with all my animals
368
00:17:34,288 --> 00:17:36,223
and hang out
with all the trees.
369
00:17:44,064 --> 00:17:46,834
- Hello. Hi!
- How are you?
370
00:17:46,834 --> 00:17:48,435
Hi! What's up, guys?
My name is Nina.
371
00:17:48,435 --> 00:17:50,470
- Ooh, we got some dumplings.
- Yes.
372
00:17:50,470 --> 00:17:52,673
- Aarón: Those look fantastic.
- Thanks.
373
00:17:52,673 --> 00:17:54,708
Kinda pretty straightforward.
Just a beef dumpling for--
374
00:17:54,708 --> 00:17:57,010
It's not beef. It's venison,
thank you very much.
375
00:17:57,010 --> 00:18:00,247
- Venison?
Did you pork fat in it?
- I did not,
376
00:18:00,247 --> 00:18:01,415
'cause that's what
we do in Maine.
377
00:18:01,415 --> 00:18:03,383
We use what we have sometimes.
We don't have pork fat.
378
00:18:03,383 --> 00:18:04,685
Sometimes we have squirrel fat.
We use that instead.
379
00:18:04,685 --> 00:18:06,920
- I like squirrel fat.
- Squirrels have fat?
380
00:18:06,920 --> 00:18:09,323
- Aarón: Yeah.
- See? He knows.
381
00:18:09,323 --> 00:18:10,557
We fighting them in the trees.
They're always there, okay?
382
00:18:10,557 --> 00:18:12,392
This is gonna be
very interesting.
383
00:18:12,392 --> 00:18:13,927
I think it's a super risky
thing you're doing,
384
00:18:13,927 --> 00:18:15,495
but you know what?
It could work.
385
00:18:15,495 --> 00:18:17,297
- I look forward to tasting it.
- Yeah. Thank you.
386
00:18:17,297 --> 00:18:20,501
All right, Nina,
you got about 11 minutes.
387
00:18:22,302 --> 00:18:25,372
My passion has been to get
people excited about wild food,
388
00:18:25,372 --> 00:18:28,942
and I hope that the judges
are gonna taste the passion
389
00:18:28,942 --> 00:18:31,912
that I have for
my foraged ingredients.
390
00:18:31,912 --> 00:18:33,480
Those look gorgeous.
391
00:18:33,480 --> 00:18:35,616
Oh, I'm getting hungry
just looking at them!
392
00:18:35,616 --> 00:18:39,753
Five, four, three, two, one!
393
00:18:39,753 --> 00:18:41,555
I'm done!
394
00:18:41,555 --> 00:18:43,290
There's only one thing
I need to know.
395
00:18:43,290 --> 00:18:46,560
Does that apron come in camo?
396
00:18:46,560 --> 00:18:48,729
-Hello. Welcome.
- Hi, guys. I'm Nina.
397
00:18:48,729 --> 00:18:50,430
I'm from Woolwich, Maine.
398
00:18:50,430 --> 00:18:54,067
I made dumplings
filled with venison
and bok choy,
399
00:18:54,067 --> 00:18:56,036
and that is served
with a cucumber salad
400
00:18:56,036 --> 00:18:57,538
with cilantro, peanuts,
and chili.
401
00:18:57,538 --> 00:18:59,940
Dumplings are typically
made with pork.
402
00:18:59,940 --> 00:19:01,441
I chose to put venison in them
403
00:19:01,441 --> 00:19:03,911
because I am representing
my home state of Maine.
404
00:19:03,911 --> 00:19:06,213
Gordon and Joe:
Shall we?
405
00:19:07,581 --> 00:19:09,416
Okay, visually, Daphne,
what do you think?
406
00:19:09,416 --> 00:19:10,817
You give a nice portion
of the dumplings,
407
00:19:10,817 --> 00:19:12,419
a lovely dipping sauce
in the center.
408
00:19:12,419 --> 00:19:14,621
Honestly, I'm most excited
about this cucumber salad.
409
00:19:14,621 --> 00:19:17,591
- It looks so delicious.
- I agree, but I'm
more concerned about
410
00:19:17,591 --> 00:19:19,660
the lack of fat inside
with the venison.
411
00:19:19,660 --> 00:19:22,329
That's the bit's that's gonna
be the telling point for me.
412
00:19:22,329 --> 00:19:25,265
- So, shall we?
Daphne, please.
-Let's go.
413
00:19:25,265 --> 00:19:27,467
All right.
And what's in the dipping sauce?
414
00:19:27,467 --> 00:19:30,537
That is soy,
apple cider vinegar,
415
00:19:30,537 --> 00:19:33,140
a little chili garlic paste,
and some chives.
416
00:19:36,043 --> 00:19:37,911
First of all,
it doesn't need the pork.
417
00:19:37,911 --> 00:19:39,980
If I'm honest,
I can't taste it's venison
418
00:19:39,980 --> 00:19:41,315
because it's not as gamey.
419
00:19:41,315 --> 00:19:42,616
But it's the technical flair
420
00:19:42,616 --> 00:19:44,284
I'm in love with,
421
00:19:44,284 --> 00:19:47,454
- and it's an absolute
definite yes for me.
- Oh!
422
00:19:47,454 --> 00:19:49,423
-Ooh, one yes.
-I wanna see more.
423
00:19:49,423 --> 00:19:51,525
These dumplings are light
and tender, delicious.
424
00:19:51,525 --> 00:19:55,462
The meat is juicy.
That cucumber salad is
a shocker. Out of control.
425
00:19:55,462 --> 00:19:57,698
Spicy, delicious,
it's a definite yes from me.
426
00:19:57,698 --> 00:19:59,833
- Oh, thank you. Okay.
-That's two yeses.
427
00:19:59,833 --> 00:20:03,737
But I'm not gonna be so quick
to drink the Kool-Aid here.
428
00:20:03,737 --> 00:20:05,305
Hmm.
429
00:20:05,305 --> 00:20:08,575
I don't know what
these two were tasting...
430
00:20:18,852 --> 00:20:20,287
- That's two yeses.
- Okay.
431
00:20:20,287 --> 00:20:23,824
But for me, the seasoning
is completely off.
432
00:20:23,824 --> 00:20:25,859
It's way too spicy.
433
00:20:25,859 --> 00:20:27,928
It's totally,
totally amateurish,
434
00:20:27,928 --> 00:20:31,832
- so for me it's a no.
- Two yeses, one no.
435
00:20:31,832 --> 00:20:36,003
Right now your fate
lies in the hands
of Aarón Sánchez.
436
00:20:36,003 --> 00:20:38,672
There is some technical flaws
for me personally
with some of the dumplings.
437
00:20:38,672 --> 00:20:40,507
The filling
is a little bit meek.
438
00:20:40,507 --> 00:20:42,009
It's a lot of wrapper
for the filling.
439
00:20:42,009 --> 00:20:44,378
But what I love
is your boldness, okay?
440
00:20:44,378 --> 00:20:48,882
There's freshness, and it
highlights all the ingredients.
441
00:20:48,882 --> 00:20:50,417
I don't know.
442
00:21:01,228 --> 00:21:06,300
- Ha, ha!
- Yeah! Yeah!
443
00:21:06,300 --> 00:21:10,404
Even though Joe called
my flavor balances amateurish,
444
00:21:10,404 --> 00:21:12,439
it's okay.
I need somebody to push me.
445
00:21:12,439 --> 00:21:14,007
I don't need everybody
to tell me I'm awesome
all the time.
446
00:21:14,007 --> 00:21:15,709
- Absolutely.
- Very good point.
447
00:21:15,709 --> 00:21:17,311
Guys, look out,
448
00:21:17,311 --> 00:21:19,713
my competitive juices
are flowing for sure.
449
00:21:19,713 --> 00:21:22,649
- Rock and roll! Yes!
- Yeah! Yes!
450
00:21:22,649 --> 00:21:27,321
- Whoo!
- Yeah!
451
00:21:27,321 --> 00:21:29,323
- Yeah!
- That salad is awesome.
452
00:21:29,323 --> 00:21:31,758
- Well, I hope I'm wrong.
-Delicious.
Really good.
453
00:21:31,758 --> 00:21:33,427
Two aprons down,
three to go.
454
00:21:33,427 --> 00:21:36,063
- Standards are high.
- Whew!
455
00:21:36,063 --> 00:21:41,435
Purvi, Purvi, Purvi,
Purvi, Purvi!
456
00:21:41,435 --> 00:21:43,637
I'm happy and excited
to be here.
457
00:21:43,637 --> 00:21:45,572
It's an American dream
which is coming true.
458
00:21:45,572 --> 00:21:47,741
I'm Purvi from
East Windsor, New Jersey.
459
00:21:47,741 --> 00:21:51,278
My husband and I moved
to the U. S. 21 years ago.
460
00:21:51,278 --> 00:21:55,215
My specialty is American
and Indian fusion cooking.
461
00:21:55,215 --> 00:21:56,750
I wanna follow my passion
and my dreams.
462
00:21:56,750 --> 00:22:00,454
I would like to open up a café
called Purvi's Delight,
463
00:22:00,454 --> 00:22:03,557
and I would like to serve
desserts of all over the world.
464
00:22:05,692 --> 00:22:09,396
The Indian community
in New Jersey is really,
really big,
465
00:22:09,396 --> 00:22:11,665
and I feel so proud
to represent them.
466
00:22:11,665 --> 00:22:15,402
I'm making bundt cake
with Indian flavors.
467
00:22:15,402 --> 00:22:16,837
The only thing
that can go wrong
468
00:22:16,837 --> 00:22:18,906
is if the cakes
don't bake properly.
469
00:22:18,906 --> 00:22:20,507
But I am very confident.
470
00:22:20,507 --> 00:22:21,942
I've been doing this
for the last 21 years.
471
00:22:21,942 --> 00:22:24,511
I can do this in my sleep.
472
00:22:26,046 --> 00:22:29,816
Five, four, three, two, one!
473
00:22:29,816 --> 00:22:33,020
Just a little bit scared
that if they cut the cakes
474
00:22:33,020 --> 00:22:34,454
and if it's not fully baked,
475
00:22:34,454 --> 00:22:36,690
that can definitely
bring me down.
476
00:22:37,991 --> 00:22:40,894
Hi, my name is Purvi,
and I'm from New Jersey.
477
00:22:40,894 --> 00:22:42,563
This dish is
a vanilla bundt cake
478
00:22:42,563 --> 00:22:44,898
infused with four different
Indian flavors
479
00:22:44,898 --> 00:22:47,601
which is gulab jamun, rose,
480
00:22:47,601 --> 00:22:49,403
cardamom, saffron, and paan.
481
00:22:49,403 --> 00:22:51,305
- Joe and Daphne: Wow.
- Right.
482
00:22:51,305 --> 00:22:53,540
I love it. It reminds me of
an Indian festival, you know?
483
00:22:53,540 --> 00:22:55,776
- And a wedding
when there's just color...
- Yes. Thank you so much.
484
00:22:55,776 --> 00:22:57,411
...and there's
vibrance everywhere.
485
00:22:57,411 --> 00:22:59,279
It looks stunning.
I'm dying to get in there.
486
00:22:59,279 --> 00:23:00,514
-Great.
- Shall we?
487
00:23:00,514 --> 00:23:02,516
-Let's try it.
-Yeah.
488
00:23:05,285 --> 00:23:07,988
- Beautiful.
- Oh, look how moist it is.
489
00:23:14,361 --> 00:23:16,330
-These are really good.
- Thank you, Joe.
490
00:23:16,330 --> 00:23:19,032
I just got back from India.
The most incredible flavors.
491
00:23:19,032 --> 00:23:21,368
It gives me a new appreciation
of tasting your dish.
492
00:23:21,368 --> 00:23:22,836
It's a yes from me.
I really liked it.
493
00:23:22,836 --> 00:23:24,738
Thank you so much.
It means a lot.
494
00:23:24,738 --> 00:23:29,610
- This bite,
it is so moist and fluffy!
- Thank you so much.
495
00:23:29,610 --> 00:23:31,311
Like, it has levity and balance.
496
00:23:31,311 --> 00:23:33,514
- Yes. Definite yes from me.
- Thank you so much. Thank you.
497
00:23:33,514 --> 00:23:37,417
You have very strong flavors,
and you balance them
so beautifully.
498
00:23:37,417 --> 00:23:39,319
But I'm not gonna say yes
just yet, okay?
499
00:23:39,319 --> 00:23:40,921
'Cause I have to think
about this for a little bit.
500
00:23:40,921 --> 00:23:42,456
What?
501
00:23:44,591 --> 00:23:46,827
- I'm like--
- Aarón! You love it. Say yes.
502
00:23:46,827 --> 00:23:49,796
All right, all right,
all right, all right.
For me it's an absolute yes!
503
00:23:49,796 --> 00:23:54,001
- It's a resounding yes.
- Thank you, thank you,
thank you.
504
00:23:54,001 --> 00:23:56,670
- Thank you so much.
- That's four yeses.
505
00:23:56,670 --> 00:23:59,540
- Yes.
- Daphne and Aarón:
Congratulations.
506
00:23:59,540 --> 00:24:01,175
- Thank you.
- Well done. Great job.
507
00:24:12,953 --> 00:24:14,922
I got four yeses.
508
00:24:14,922 --> 00:24:17,057
I am so proud to represent
the Northeast.
509
00:24:17,057 --> 00:24:20,394
This is my American dream.
I'm living it right now.
510
00:24:20,394 --> 00:24:25,365
Hey, judges,
there's a lot of good Indian
flavors coming for you.
511
00:24:25,365 --> 00:24:30,237
- Delicious. Brilliant. Yeah.
- Really good. The cinnamon
plus cardamom combo? Wow.
512
00:24:30,237 --> 00:24:31,805
- Those are strong flavors.
- I know.
513
00:24:31,805 --> 00:24:33,674
You weren't
gonna vote yes for her?
What's wrong with you?
514
00:24:33,674 --> 00:24:35,475
- I thought
you were gonna say no.
- What?
515
00:24:35,475 --> 00:24:37,978
I had to do
a little drama there, bud.
516
00:24:54,728 --> 00:24:57,731
Hey, y'all better get loud,
baby! Y'all better get loud!
517
00:24:57,731 --> 00:25:00,701
- Hey, I'm from Brooklyn,
New York.
518
00:25:00,701 --> 00:25:02,269
We loud and proud.
519
00:25:02,269 --> 00:25:04,271
My name is Eddie,
I'm 31 years old,
520
00:25:04,271 --> 00:25:06,273
I'm from Williamsburg,
Brooklyn, New York,
521
00:25:06,273 --> 00:25:07,841
and I'm a party promoter.
522
00:25:07,841 --> 00:25:10,577
Big man baking a cake!
523
00:25:13,881 --> 00:25:16,583
- Aarón.
- What's going on, señor?
524
00:25:16,583 --> 00:25:18,552
- Getting it done.
- You're making a dessert?
525
00:25:18,552 --> 00:25:19,987
Yes, sir. You look at me
and don't think dessert.
526
00:25:19,987 --> 00:25:21,822
You just think a whole bunch
of food, right?
527
00:25:21,822 --> 00:25:23,790
Aarón: Yeah.
528
00:25:23,790 --> 00:25:26,727
I'm doing a pistachio cake with
a tres leches crème anglaise,
529
00:25:26,727 --> 00:25:28,629
a raspberry sauce that
I got going right there
530
00:25:28,629 --> 00:25:30,631
- that I'm actually
gonna strain right now.
- Yep.
531
00:25:30,631 --> 00:25:33,066
So you're gonna
use the tres leches
as the format, right?
532
00:25:33,066 --> 00:25:35,068
- Yes.
- You seem like
a very passionate guy.
533
00:25:35,068 --> 00:25:37,638
- You have a lot of
passion for cooking?
- Yeah, I definitely do.
534
00:25:37,638 --> 00:25:39,273
The first thing I learned
how to make was actually
pancakes with my mother.
535
00:25:39,273 --> 00:25:41,642
I gotta make sure I impress her.
536
00:25:41,642 --> 00:25:43,544
- Well, the dish
looks really great.
- Aarón: Yeah.
537
00:25:43,544 --> 00:25:46,213
- Good luck. Nice to meet you.
- Thank you. Thank you, guys.
538
00:25:46,213 --> 00:25:48,115
My love for cooking honestly
came from my mom.
539
00:25:48,115 --> 00:25:51,485
Just learning different
recipes from her
and just experimenting,
540
00:25:51,485 --> 00:25:53,353
that love
and passion just came on.
541
00:25:53,353 --> 00:25:54,721
It never stopped since, so...
542
00:25:54,721 --> 00:25:57,291
You got this. You got this.
Don't worry about it.
543
00:25:57,291 --> 00:26:02,329
Five, four, three, two, one!
544
00:26:02,329 --> 00:26:05,132
Let's go, baby! Let's go!
545
00:26:05,132 --> 00:26:09,503
It's super huge to just
come out here from Brooklyn
and take a chance on myself.
546
00:26:09,503 --> 00:26:12,306
But it's Brooklyn,
the home Biggie, home of Jay-Z,
547
00:26:12,306 --> 00:26:14,441
and the home
of the next MasterChef.
548
00:26:14,441 --> 00:26:18,111
That apron's gonna
look good on me, baby.
549
00:26:19,513 --> 00:26:21,582
Welcome.
550
00:26:21,582 --> 00:26:23,617
So my name is Eddie,
I'm from Brooklyn, New York,
551
00:26:23,617 --> 00:26:26,587
and I actually made
my take on a tres leches.
552
00:26:26,587 --> 00:26:29,456
I did a pistachio cake
with tres leches crème anglaise,
553
00:26:29,456 --> 00:26:32,659
a raspberry sauce,
and a pistachio crumble.
554
00:26:32,659 --> 00:26:34,661
So traditionally
a tres leches is a soaked cake
with three milks.
555
00:26:34,661 --> 00:26:37,631
- Yes.
- So you decided to take
the actual elements
556
00:26:37,631 --> 00:26:39,666
- of the tres leches
and put them in the sauce?
- Yes.
557
00:26:39,666 --> 00:26:42,302
So how do you think
that this dessert represents
the Northeast?
558
00:26:42,302 --> 00:26:43,971
Well, I'm very Dominican.
559
00:26:43,971 --> 00:26:45,005
I grew up
in a single mom household,
560
00:26:45,005 --> 00:26:46,440
super humble beginnings.
561
00:26:46,440 --> 00:26:48,375
I've always wanted to go
to culinary school.
562
00:26:48,375 --> 00:26:51,311
- Can't afford it.
- Tres leches means
a lot to me.
563
00:26:51,311 --> 00:26:55,249
So I wanted to bring
a piece of my Dominican
heritage with me
564
00:26:55,249 --> 00:26:56,984
and put that on a plate
for you guys.
565
00:26:56,984 --> 00:26:59,520
- Shall we?
- Let's take a look.
566
00:26:59,520 --> 00:27:01,588
Visually, Joe,
what do you think?
567
00:27:01,588 --> 00:27:03,457
You know, look, I grew up
in New York myself.
568
00:27:03,457 --> 00:27:05,959
I understand those flavors,
those memories.
569
00:27:05,959 --> 00:27:08,462
This dish
is very nontraditional,
570
00:27:08,462 --> 00:27:10,931
but I love the way
the dish looks,
571
00:27:10,931 --> 00:27:12,299
so I'm looking forward
to trying it.
572
00:27:12,299 --> 00:27:14,334
That means the world.
Thank you so much.
573
00:27:14,334 --> 00:27:16,436
I hope there's
enough moisture here,
574
00:27:16,436 --> 00:27:19,339
'cause there's a lot of cake
and not a lot of sauce.
575
00:27:19,339 --> 00:27:22,376
- Shall we?
- Tell us the two sauces.
What are they?
576
00:27:22,376 --> 00:27:25,412
So the yellow sauce
is a tres leches crème anglaise.
577
00:27:25,412 --> 00:27:28,749
Then I did a raspberry sauce
to get a little tartness
on the plate.
578
00:27:30,050 --> 00:27:31,718
Okay, young man,
you need three yeses
579
00:27:31,718 --> 00:27:33,754
to get your hands on an apron.
580
00:27:33,754 --> 00:27:36,123
Joe, how was that for you?
581
00:27:36,957 --> 00:27:38,759
What I see in front of me
582
00:27:38,759 --> 00:27:42,262
I like a lot.
But it's not the dish.
583
00:27:42,262 --> 00:27:45,232
So I'm gonna make
a big investment,
584
00:27:45,232 --> 00:27:47,801
and I hope you have
what it takes to take this
585
00:27:47,801 --> 00:27:49,303
- to the next level.
- I do, sir.
586
00:27:49,303 --> 00:27:50,838
And I believe
that you are a great guy,
587
00:27:50,838 --> 00:27:52,072
and for that
I'm gonna say yes.
588
00:27:53,307 --> 00:27:55,008
I think you needed more sauce.
589
00:27:55,008 --> 00:27:57,611
I think you need half
the amount of pistachios.
590
00:27:57,611 --> 00:27:58,879
This is not a tres leches,
591
00:27:58,879 --> 00:28:00,480
but I believe
that you wanna do something
592
00:28:00,480 --> 00:28:03,016
that represents you,
and I applaud that.
593
00:28:03,016 --> 00:28:05,519
So for that reason,
that's a yes.
594
00:28:07,321 --> 00:28:09,890
I have no doubt about
your potential in the kitchen,
595
00:28:09,890 --> 00:28:12,559
but my job is to judge
the food.
596
00:28:12,559 --> 00:28:15,696
And because there wasn't quite
the balance of sauce to cake
597
00:28:15,696 --> 00:28:18,999
that I would've liked to
have seen, it's a no for me.
598
00:28:18,999 --> 00:28:22,569
Young man, you clearly
were born to cook,
599
00:28:22,569 --> 00:28:25,539
and it means so much to you.
I get that.
600
00:28:25,539 --> 00:28:28,408
Coulis, delicious.
Crème anglaise, delicious.
601
00:28:28,408 --> 00:28:29,977
Um...
602
00:28:32,513 --> 00:28:34,214
...but it's another level
this year.
603
00:28:34,214 --> 00:28:36,817
I just don't think
you're ready for "MasterChef."
604
00:28:36,817 --> 00:28:38,519
For me, it's a no.
I'm sorry.
605
00:28:45,459 --> 00:28:46,894
Come here, bro.
I gotta tell you something.
606
00:28:46,894 --> 00:28:49,329
Look at me.
This was tough.
607
00:28:49,329 --> 00:28:53,300
Great food and great restaurants
are made by great people,
608
00:28:53,300 --> 00:28:55,035
and what I'm gonna do
when you go back to New York,
609
00:28:55,035 --> 00:28:56,537
I'll take you in,
you tour my restaurants.
610
00:28:56,537 --> 00:28:59,506
We can put you on the path
to the culinary career
611
00:28:59,506 --> 00:29:00,607
that you really deserve.
612
00:29:00,607 --> 00:29:02,910
I promise that, bro.
613
00:29:02,910 --> 00:29:04,745
- Good luck.
- Thank you.
614
00:29:11,919 --> 00:29:14,321
- Oh.
615
00:29:14,321 --> 00:29:16,023
That's okay.
That's okay, mijo.
616
00:29:17,691 --> 00:29:19,893
It hurt getting the nos.
617
00:29:19,893 --> 00:29:21,562
Joe said he'd train me
in New York though.
618
00:29:21,562 --> 00:29:24,464
- So, you win.
- Joe saw something in me,
619
00:29:24,464 --> 00:29:27,501
so even though
I didn't get an apron,
that's a win in my book.
620
00:29:27,501 --> 00:29:29,603
I really liked him
and who he was
621
00:29:29,603 --> 00:29:30,737
and what his passion was.
622
00:29:30,737 --> 00:29:32,439
But it's
an unfortunate situation
623
00:29:32,439 --> 00:29:34,408
when the dishes
that people present
624
00:29:34,408 --> 00:29:37,277
do not reflect
their talent as cooks.
625
00:29:37,277 --> 00:29:40,714
And to find
this nice little side of you
is very refreshing.
626
00:29:40,714 --> 00:29:42,416
- It's heartwarming.
- Oh, you've never
seen it before?
627
00:29:42,416 --> 00:29:44,051
It's like the eclipse.
Once every ten years.
628
00:29:59,338 --> 00:30:01,974
Brooklyn, Brooklyn,
all the way!
629
00:30:01,974 --> 00:30:03,042
Let's go!
You gotta do this.
630
00:30:06,212 --> 00:30:07,713
- Looking good, Ross.
- Looking good, Ross.
631
00:30:07,713 --> 00:30:09,849
Oh, man!
That looks so good.
632
00:30:09,849 --> 00:30:12,852
Today I'm making chocolate
molten lava cake.
633
00:30:12,852 --> 00:30:16,055
This cake has to be
super lava-y on the inside,
634
00:30:16,055 --> 00:30:18,724
otherwise there's no chance
I'm getting an apron.
635
00:30:18,724 --> 00:30:20,960
I need to have my lava flowing.
It's gonna happen.
636
00:30:20,960 --> 00:30:23,930
- My hands are shaking.
- You can do it, Ross.
637
00:30:23,930 --> 00:30:24,931
You're almost done.
638
00:30:24,931 --> 00:30:29,068
Three, two, one.
639
00:30:29,068 --> 00:30:32,238
-Let's go.
- I'm Ross.
640
00:30:32,238 --> 00:30:34,240
I live in New York City.
I'm a bartender.
641
00:30:34,240 --> 00:30:37,109
I made a chocolate
molten lava cake.
642
00:30:37,109 --> 00:30:38,744
Oh!
643
00:30:38,744 --> 00:30:41,747
So this is a standard
in the MasterChef kitchen,
644
00:30:41,747 --> 00:30:44,750
the molten lava,
so we gotta make sure
that it's running.
645
00:30:47,854 --> 00:30:49,155
Oh. Uh-oh.
646
00:30:49,155 --> 00:30:51,624
- Damn.
-Uh-oh.
647
00:30:51,624 --> 00:30:53,326
- Okay.
-All right,
let's taste it.
648
00:30:57,964 --> 00:30:59,365
Love the dark chocolate use.
649
00:30:59,365 --> 00:31:02,034
It's the most beautiful balance
of sweet and bitter,
650
00:31:02,034 --> 00:31:06,739
but missing the molten
on molten chocolate cake
is, like, a crime.
651
00:31:06,739 --> 00:31:09,208
- It's a no from me.
- Yeah.
652
00:31:09,208 --> 00:31:11,844
It needs lava, right?
It needs liquid.
653
00:31:11,844 --> 00:31:15,014
When you say stuff
like "molten," you're making
a promise to us.
654
00:31:15,014 --> 00:31:17,850
and when that doesn't happen,
it's disappointing.
655
00:31:23,990 --> 00:31:25,892
- Oh!
- Oh, man.
656
00:31:25,892 --> 00:31:29,362
The bar of entry is high,
and this is just not there.
657
00:31:29,362 --> 00:31:31,164
No.
658
00:31:31,164 --> 00:31:34,033
Let's go, Brynn!
Let's go, baby!
659
00:31:34,033 --> 00:31:36,569
Let's go, Brynn!
Way to go!
660
00:31:36,569 --> 00:31:38,004
Cooking like
we're cooking at home.
661
00:31:38,004 --> 00:31:39,939
Yeah, but with makeup on.
662
00:31:39,939 --> 00:31:41,240
I'm Brynn, I'm 33 years old,
663
00:31:41,240 --> 00:31:42,275
I live in Providence,
Rhode Island,
664
00:31:42,275 --> 00:31:43,643
and I'm a bartender.
665
00:31:43,643 --> 00:31:46,078
Do the shaky-shaky
and a little turn.
666
00:31:46,078 --> 00:31:49,315
I have bartending
for 14 years,
667
00:31:49,315 --> 00:31:51,751
but I started cooking
a couple years ago
668
00:31:51,751 --> 00:31:54,320
and I realized there was
so much more to explore
669
00:31:54,320 --> 00:31:56,222
and that I loved doing it.
670
00:31:56,222 --> 00:31:57,757
Babe, you're killing it,
killing it.
671
00:31:57,757 --> 00:31:59,725
- I feel like I'm killing it.
- Let's get it.
672
00:32:05,898 --> 00:32:07,733
- It smells good.
- It smells really-- always!
673
00:32:07,733 --> 00:32:09,635
- Always in this kitchen.
- It smells very good.
674
00:32:09,635 --> 00:32:11,237
- Good evening!
- Hello! How are you?
675
00:32:11,237 --> 00:32:13,639
- Are we good?
- Yeah, I'm good.
676
00:32:13,639 --> 00:32:15,174
- First name and
where you're from.
- I am Brynn,
677
00:32:15,174 --> 00:32:16,609
and I'm from Providence,
Rhode Island.
678
00:32:16,609 --> 00:32:18,044
- And what are you making?
- Love that.
679
00:32:18,044 --> 00:32:20,546
I am making a crispy
black sea bass
680
00:32:20,546 --> 00:32:21,881
with a little bit
of harissa seasoning.
681
00:32:21,881 --> 00:32:25,218
I'm working a pear
and dry cherry chutney.
682
00:32:25,218 --> 00:32:27,153
Mmm. I love that.
I think of Rhode Island,
683
00:32:27,153 --> 00:32:29,789
- I think of lobster rolls,
clam chowder.
- Yeah!
684
00:32:29,789 --> 00:32:32,658
- Well, we have great food.
- Why chutney with bass?
685
00:32:32,658 --> 00:32:34,727
I wanted
to do something fruity
686
00:32:34,727 --> 00:32:36,896
and I think
it really highlights what
I like to do with flavors.
687
00:32:36,896 --> 00:32:38,865
The bass, you're gonna be
cooking skin side down, right?
688
00:32:38,865 --> 00:32:41,634
- Yeah, yeah, yeah.
- Be careful with the skin.
689
00:32:41,634 --> 00:32:42,835
- Get it crispy.
- Yeah.
690
00:32:42,835 --> 00:32:44,604
And harissa,
bringing a little heat.
691
00:32:44,604 --> 00:32:47,039
It's just little bit of heat
and smoke on the fish.
692
00:32:47,039 --> 00:32:49,942
- Good luck, yes?
- Good luck. Keep it cooking!
693
00:32:51,777 --> 00:32:54,113
Do I have all my things?
Does this look like everything?
694
00:32:54,113 --> 00:32:57,350
I feel like in the past
I've been a little bit reserved,
695
00:32:57,350 --> 00:33:01,320
so getting the apron
would mean that I was right
696
00:33:01,320 --> 00:33:02,788
to keep dreaming
and not limit myself.
697
00:33:02,788 --> 00:33:07,360
Five, four, three, two, one!
698
00:33:09,962 --> 00:33:11,864
Oh, my God. You did it!
699
00:33:11,864 --> 00:33:14,834
I am so much more
than just a girl who works
behind the bar.
700
00:33:14,834 --> 00:33:17,336
I would love
to be a real chef,
701
00:33:17,336 --> 00:33:19,005
and I am going
to make this happen.
702
00:33:19,005 --> 00:33:21,207
I am Brynn. I am from
Providence, Rhode Island.
703
00:33:21,207 --> 00:33:22,575
I'm a bartender.
704
00:33:22,575 --> 00:33:23,743
The dish I have
made for you today
705
00:33:23,743 --> 00:33:24,777
is a black sea bass
706
00:33:24,777 --> 00:33:26,813
with a little bit
of a harissa spice.
707
00:33:26,813 --> 00:33:30,616
I've topped it with a pear
and dried cherry chutney,
708
00:33:30,616 --> 00:33:33,786
and roasted fennel,
and blanched green bean salad.
709
00:33:33,786 --> 00:33:35,655
Love that.
And what's the food dream?
710
00:33:35,655 --> 00:33:37,056
I've only been cooking
for about 2 1/2 years,
711
00:33:37,056 --> 00:33:39,625
but I've always wanted
my own bar and restaurant.
712
00:33:39,625 --> 00:33:43,162
- Shall we have a look?
- Let's go.
713
00:33:43,162 --> 00:33:45,364
Okay,
first impressions. Aarón?
714
00:33:45,364 --> 00:33:47,366
I'm so proud
that you took fennel
715
00:33:47,366 --> 00:33:49,035
along the theme of seasonality
716
00:33:49,035 --> 00:33:51,270
and let that really be
the catalyst here for flavor.
717
00:33:51,270 --> 00:33:53,072
- I just love the imagination...
- Thank you.
718
00:33:53,072 --> 00:33:55,141
...and there's clearly
a lot of thought process
gone into this.
719
00:33:55,141 --> 00:33:57,810
I've never doused the top
of a crispy skin with chutney.
720
00:33:57,810 --> 00:34:00,780
- However, let's get in,
shall we?
- All right.
721
00:34:00,780 --> 00:34:04,851
Let me see if this
chutney's undoing your
crispy skin efforts.
722
00:34:07,920 --> 00:34:10,122
And the harissa,
where did you end up using that?
723
00:34:10,122 --> 00:34:11,858
So I brushed it
on the base of the fish.
724
00:34:11,858 --> 00:34:13,826
Just trying to keep it
nice and crisp.
725
00:34:20,366 --> 00:34:22,835
The fish, I think, is...
726
00:34:24,237 --> 00:34:25,838
...cooked beautifully.
727
00:34:25,838 --> 00:34:27,974
I think this chutney does
make it a little less crisp,
728
00:34:27,974 --> 00:34:30,510
but the chutney itself is
so delicious, you don't care.
729
00:34:30,510 --> 00:34:32,945
- So it's a yes from me.
- Thank you.
730
00:34:32,945 --> 00:34:34,280
It's fresh, it's vibrant.
731
00:34:34,280 --> 00:34:36,849
You have a lot going on here
that is so yummy.
732
00:34:36,849 --> 00:34:38,618
- Thank you.
- And for that, I say yes.
733
00:34:38,618 --> 00:34:40,319
Oh, my gosh.
Thank you so much.
734
00:34:40,319 --> 00:34:41,821
-Two yeses.
- Oh, my God.
735
00:34:41,821 --> 00:34:43,523
Three for an apron. Joe?
736
00:34:46,192 --> 00:34:50,396
There's a lot of naiveness
in this dish.
737
00:34:53,900 --> 00:34:57,703
But for an amateur cook,
it's quite astonishing.
738
00:34:57,703 --> 00:35:01,240
You're cooking instinctually
and with honesty,
739
00:35:01,240 --> 00:35:02,542
and that's really,
really important.
740
00:35:02,542 --> 00:35:04,277
- That's a yes. Amazing.
- Thank you.
741
00:35:04,277 --> 00:35:06,879
- Three yeses.
- Thank you so much.
742
00:35:06,879 --> 00:35:10,216
The skin has gotten soggy.
So next time, chutney
underneath the fish.
743
00:35:10,216 --> 00:35:11,784
- Heard.
- But everything's there.
744
00:35:11,784 --> 00:35:13,886
If that's the beginning,
cooking for a couple years,
745
00:35:13,886 --> 00:35:16,622
it may be the loss
for the mixologist side,
but congratulations.
746
00:35:16,622 --> 00:35:18,324
- Aarón: Wow!
- Thank you so much.
747
00:35:18,324 --> 00:35:21,027
-Great job.
- Thank you. Thank you so much.
748
00:35:21,027 --> 00:35:22,428
Really good job.
749
00:35:25,231 --> 00:35:29,869
- Aah!
750
00:35:29,869 --> 00:35:34,006
- Yeah, yeah!
Yeah, yeah, yeah!
- I got four yeses.
751
00:35:34,006 --> 00:35:37,343
It means that I was right
to trust myself,
to follow my instincts.
752
00:35:37,343 --> 00:35:38,778
This is the beginning
of something new,
753
00:35:38,778 --> 00:35:41,214
and exciting,
and a new chapter for who I am,
754
00:35:41,214 --> 00:35:44,150
and I can't wait
to keep going.
755
00:35:44,150 --> 00:35:46,886
You don't really see
chutney with fish, and she's
just broken the rules.
756
00:35:46,886 --> 00:35:49,589
See, you never know in life.
At 30 years old, you figure out
757
00:35:49,589 --> 00:35:52,458
- that your real talent
is cooking.
- Absolutely.
758
00:36:08,044 --> 00:36:10,146
How much time you need
for them steaks?
759
00:36:10,146 --> 00:36:12,749
Not a lot.
Putting them on now.
760
00:36:12,749 --> 00:36:14,584
So, New Jersey,
a lot of people think
761
00:36:14,584 --> 00:36:16,753
it's some sort
of industrial wasteland.
762
00:36:16,753 --> 00:36:18,755
It's the Garden State.
We got the best produce.
763
00:36:18,755 --> 00:36:21,991
Northeast is the top dog,
and you're gonna see that.
764
00:36:21,991 --> 00:36:25,295
I'm Ryan. I'm a construction
superintendent from New Jersey.
765
00:36:25,295 --> 00:36:27,497
I'm good at my job,
I like to do it,
766
00:36:27,497 --> 00:36:29,432
but my true passion is food.
767
00:36:29,432 --> 00:36:33,636
It means everything to me
because food saved my life.
768
00:36:33,636 --> 00:36:36,739
I battled addiction
for about ten years.
769
00:36:36,739 --> 00:36:40,310
I didn't take care of myself
in any way.
770
00:36:40,310 --> 00:36:43,446
- Ryan!
- I was overweight, depressed.
771
00:36:43,446 --> 00:36:46,182
All right, Ryan, this is it.
So proud of you, buddy.
772
00:36:46,182 --> 00:36:48,718
- So proud.
- Burnt a lot of bridges,
773
00:36:48,718 --> 00:36:51,120
but my dad
never gave up on me.
774
00:36:51,120 --> 00:36:54,557
And, um, can't thank him
enough for it.
775
00:36:54,557 --> 00:36:59,128
After ten years
of living like that,
I got sober.
776
00:36:59,128 --> 00:37:02,999
I wanted to get healthy.
I wanted to become
the best version of myself.
777
00:37:02,999 --> 00:37:07,136
I completely obsessed
with the art of cooking.
778
00:37:07,136 --> 00:37:09,739
It's healthy outlet to
put that addictive nature into.
779
00:37:09,739 --> 00:37:11,507
Come on, Ryan.
You've got this, man.
780
00:37:11,507 --> 00:37:13,509
- Hands down.
-Thanks.
781
00:37:13,509 --> 00:37:15,511
Dish I'm making
is steak and eggs,
782
00:37:15,511 --> 00:37:17,313
but this is a samurai egg.
783
00:37:17,313 --> 00:37:19,115
I'm gonna separate
the whites and the yolks.
784
00:37:19,115 --> 00:37:22,118
I'm gonna do a Gruyère
and caramelized onion
785
00:37:22,118 --> 00:37:24,454
inside with the yolk
and then fold it over.
786
00:37:24,454 --> 00:37:26,723
I made it up,
and it's delicious.
787
00:37:26,723 --> 00:37:29,993
Come on, Ryan!
Let's go, baby!
788
00:37:29,993 --> 00:37:32,028
So the steak's
gotta be perfect.
789
00:37:32,028 --> 00:37:35,398
Luckily for me,
I've cooked filet mignons
blindfolded.
790
00:37:35,398 --> 00:37:39,402
But this egg is gonna be
the most important egg
I've ever cooked.
791
00:37:39,402 --> 00:37:40,737
- Good.
- Perfect.
792
00:37:40,737 --> 00:37:43,139
- Yep.
- All right.
793
00:37:43,139 --> 00:37:45,308
This is it, Ry.
You've come so far, man.
794
00:37:45,308 --> 00:37:48,645
- I love you, man.
I owe it all to you.
- Love you, too.
795
00:37:48,645 --> 00:37:52,382
Five, four,
three, two, one!
796
00:37:55,318 --> 00:37:58,655
It's definitely a risk
to cook simple
797
00:37:58,655 --> 00:38:00,690
steak and eggs
for "MasterChef,"
798
00:38:00,690 --> 00:38:02,659
but they've never seen
steak and eggs like this.
799
00:38:02,659 --> 00:38:03,893
Welcome.
800
00:38:06,396 --> 00:38:07,730
Tell us about the dish, please.
801
00:38:07,730 --> 00:38:10,767
I made a beautifully
cooked filet mignon
802
00:38:10,767 --> 00:38:13,770
with samurai egg on top,
and an avocado snake.
803
00:38:13,770 --> 00:38:15,505
Why steak and eggs?
804
00:38:15,505 --> 00:38:17,640
This dish, you know,
saved my life.
805
00:38:17,640 --> 00:38:19,943
Wow.
806
00:38:19,943 --> 00:38:21,778
I was a heroin addict
for ten years.
807
00:38:21,778 --> 00:38:23,580
-Wow.
- My goodness.
808
00:38:23,580 --> 00:38:29,452
I have a brother,
sadly, still to this day
that is an addict.
809
00:38:29,452 --> 00:38:31,187
It's very rare you bounce back.
810
00:38:31,187 --> 00:38:34,157
When I look back,
you know, my dad...
811
00:38:35,725 --> 00:38:38,027
...you know, he was-- he--
812
00:38:38,027 --> 00:38:41,397
- Sorry.
- No. Come on, you're fine.
813
00:38:43,733 --> 00:38:49,205
Yup. You know, he was watching
his son that he loves
814
00:38:49,205 --> 00:38:51,140
slowly kill himself.
815
00:38:51,140 --> 00:38:53,076
One day, I just said
enough was enough.
816
00:38:53,076 --> 00:38:55,578
One day at a time,
one dish at a time.
817
00:38:55,578 --> 00:38:57,447
Yes.
818
00:38:57,447 --> 00:38:58,615
- Shall we?
- Aarón: Yeah.
819
00:38:58,615 --> 00:39:01,017
Let's check it out.
820
00:39:01,017 --> 00:39:02,752
Visually, it looks clean.
821
00:39:02,752 --> 00:39:04,053
I mean, it's the weirdest
looking egg,
822
00:39:04,053 --> 00:39:07,090
but I just love
how creative it is.
823
00:39:07,090 --> 00:39:08,658
So when you cook a steak,
a filet like this,
824
00:39:08,658 --> 00:39:10,193
- how do you cook it?
- Medium rare.
825
00:39:10,193 --> 00:39:14,364
Let's see.
The egg is nice and runny.
826
00:39:17,700 --> 00:39:21,771
- Oh, yeah.
-Excellent.
827
00:39:31,180 --> 00:39:35,385
It's really
a different experience
of steak and eggs.
828
00:39:35,385 --> 00:39:37,086
The steak is properly cooked.
829
00:39:37,086 --> 00:39:39,756
The samurai egg is kind of
whimsical and interesting.
830
00:39:39,756 --> 00:39:42,425
Yeah, I'm a yes.
831
00:39:42,425 --> 00:39:43,960
I think what we saw here
is genuinely
832
00:39:43,960 --> 00:39:45,728
an extremely
thoughtful preparation
833
00:39:45,728 --> 00:39:47,564
of an extremely simple dish.
834
00:39:47,564 --> 00:39:49,732
And at its core,
beautiful cooking is that.
835
00:39:49,732 --> 00:39:51,634
It is simple things
done perfectly.
836
00:39:51,634 --> 00:39:53,469
So for me, it's a yes.
837
00:39:53,469 --> 00:39:55,738
- Ooh-la-la.
- Thank you.
838
00:39:55,738 --> 00:39:58,474
Look, I love food
that's stripped down,
839
00:39:58,474 --> 00:39:59,742
but for me
it's missing something.
840
00:39:59,742 --> 00:40:02,378
You put a lot of time
and effort in the egg,
841
00:40:02,378 --> 00:40:05,348
but other than that,
I don't see a lot more there.
842
00:40:05,348 --> 00:40:07,450
So for me it's a no.
843
00:40:07,450 --> 00:40:09,352
Ryan, you have two yeses,
one no,
844
00:40:09,352 --> 00:40:13,323
and you have one judge left
to cast his vote.
845
00:40:13,323 --> 00:40:14,924
Steak's nailed beautifully.
846
00:40:17,060 --> 00:40:19,729
But I think
what you need to know
847
00:40:19,729 --> 00:40:22,298
is that we see so many filets.
848
00:40:23,766 --> 00:40:25,935
Um, I dunno.
849
00:40:29,272 --> 00:40:31,174
- Here we go.
- Oh, my...
850
00:40:34,143 --> 00:40:36,145
Hey, guys.
That's intense in there.
851
00:40:36,145 --> 00:40:37,547
- Oh, yeah. I, uh--
- Good to see you.
852
00:40:37,547 --> 00:40:39,282
- First name is?
- Scott.
853
00:40:39,282 --> 00:40:41,484
Scott, I just wanna take
a moment and just say
854
00:40:41,484 --> 00:40:42,619
well done bringing him back.
855
00:40:42,619 --> 00:40:44,220
- Thank you.
- Okay?
856
00:40:44,220 --> 00:40:47,957
Now I need to tell you
a little bit of bad news.
857
00:40:47,957 --> 00:40:51,027
- Okay.
- Unfortunately,
858
00:40:51,027 --> 00:40:53,129
you're not gonna see him
for a few months.
859
00:40:54,564 --> 00:40:56,633
- Whoo! Yeah!
860
00:40:56,633 --> 00:40:58,434
Yeah!
861
00:41:03,506 --> 00:41:04,707
Oh!
862
00:41:06,809 --> 00:41:10,413
This moment just proves
that he was so much more
than his addiction,
863
00:41:10,413 --> 00:41:13,483
and, you know, he was destined
for much greater things.
864
00:41:13,483 --> 00:41:14,817
Thank you.
865
00:41:16,486 --> 00:41:17,554
Whoo!
866
00:41:17,554 --> 00:41:19,656
- Let's go, baby!
- Whoo!
867
00:41:19,656 --> 00:41:21,224
Getting this apron
definitely feels
868
00:41:21,224 --> 00:41:22,725
like a turning point
in my life.
869
00:41:22,725 --> 00:41:24,460
It took a lot to get here,
870
00:41:24,460 --> 00:41:26,329
and I am not looking back.
871
00:41:28,731 --> 00:41:30,500
Next time
on "MasterChef"...
872
00:41:30,500 --> 00:41:34,270
Welcome back, everybody,
to the United Tastes Of America.
873
00:41:34,270 --> 00:41:36,573
The region competing tonight
is the Midwest!
874
00:41:36,573 --> 00:41:39,375
And we have another guest judge.
875
00:41:39,375 --> 00:41:42,946
- Graham Elliot!
- Do not let the Midwest down.
876
00:41:42,946 --> 00:41:44,981
the regional audition
rounds continue...
877
00:41:44,981 --> 00:41:47,116
- Pound it out, baby.
- If this dish doesn't
earn me an apron,
878
00:41:47,116 --> 00:41:49,552
I'm not sure I understand
what you're looking
for on "MasterChef."
879
00:41:49,552 --> 00:41:51,988
as the Midwest cooks compete...
880
00:41:51,988 --> 00:41:53,556
- That looks like home.
- Whoo!
881
00:41:53,556 --> 00:41:55,425
...for a coveted white apron.
882
00:41:55,425 --> 00:41:58,161
It's symbolic of the Midwest
and the heartland.
883
00:41:58,161 --> 00:42:00,363
The passion's there.
I can taste that passion.
884
00:42:00,363 --> 00:42:01,531
This dish is a wow dish.
885
00:42:01,531 --> 00:42:03,666
The sauce just tastes so bland.
886
00:42:03,666 --> 00:42:05,735
Fingers crossed it tastes
better than it looks.
71414
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