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1
00:00:00,969 --> 00:00:03,240
Previously on
"MasterChef"...
2
00:00:03,240 --> 00:00:06,580
This is
"The United Tastes Of America."
3
00:00:06,580 --> 00:00:09,586
So far, 15 home cooks
from the Northeast...
4
00:00:09,586 --> 00:00:12,692
These dumplings are delicious.
It's a definite yes from me.
5
00:00:12,692 --> 00:00:13,794
...the Midwest...
6
00:00:13,794 --> 00:00:15,965
It's a flavor explosion.
7
00:00:15,965 --> 00:00:16,967
...and the West...
8
00:00:16,967 --> 00:00:18,336
It very much speaks California.
9
00:00:18,336 --> 00:00:20,842
It's an absolute resounding yes.
10
00:00:20,842 --> 00:00:22,244
...have earned their aprons.
11
00:00:22,244 --> 00:00:26,219
- Let's go!
12
00:00:26,219 --> 00:00:29,191
This is for you, Mom!
You understand?
13
00:00:29,191 --> 00:00:31,630
- Tonight...
- Please welcome Tiffany Derry.
14
00:00:31,630 --> 00:00:34,335
...it's the last night
of the regional auditions.
15
00:00:34,335 --> 00:00:36,707
- I've got the South
in the house!
- Let's go!
16
00:00:36,707 --> 00:00:41,349
- It's a spicy
Southern showdown.
- What are you doing?
17
00:00:41,349 --> 00:00:42,719
Step away!
18
00:00:42,719 --> 00:00:45,390
...as the hopeful
home cooks fight it out
19
00:00:45,390 --> 00:00:48,463
- for the final five aprons.
- Whoo!
20
00:00:48,463 --> 00:00:51,402
If I overcook this steak,
they might kick me out of Texas.
21
00:00:51,402 --> 00:00:55,444
This dish takes me
straight back to New Orleans.
I'm a big yes.
22
00:00:55,444 --> 00:00:58,751
This is as perfect a medium rare
as we've seen on the show.
23
00:00:58,751 --> 00:01:01,022
- Mm. Mm.
- Hmm?
24
00:01:01,022 --> 00:01:02,726
- Oh, damn.
- Broke my tooth.
25
00:01:02,726 --> 00:01:03,761
Oh.
26
00:01:12,545 --> 00:01:13,547
Representing the South!
27
00:01:13,547 --> 00:01:15,952
Gonna get some South
in your mouth.
28
00:01:15,952 --> 00:01:18,256
We here to have
some fun, you know?
29
00:01:18,256 --> 00:01:19,526
I've wanted to be a chef
30
00:01:19,526 --> 00:01:21,429
since I was as young
as I can remember,
31
00:01:21,429 --> 00:01:23,300
and this is my chance
to make it happen.
32
00:01:23,300 --> 00:01:26,005
- Right now I'm a home cook.
33
00:01:26,005 --> 00:01:28,878
When I leave here,
I will be MasterChef.
34
00:01:44,275 --> 00:01:46,279
Thank you so much,
and welcome back
35
00:01:46,279 --> 00:01:49,251
to the "MasterChef:
United Tastes Of America."
36
00:01:51,657 --> 00:01:54,663
It's the last night
of the auditions.
Are you guys excited?
37
00:01:54,663 --> 00:01:56,934
- Hell, yeah!
- Whoo!
38
00:01:56,934 --> 00:01:58,604
Now, so far, 15 home cooks
39
00:01:58,604 --> 00:02:01,610
have impressed us enough
to earn an apron.
40
00:02:01,610 --> 00:02:03,514
We've seen the West,
41
00:02:03,514 --> 00:02:04,783
the Northeast,
42
00:02:04,783 --> 00:02:06,587
and the Midwest,
43
00:02:06,587 --> 00:02:09,559
but there's still
one region to go.
44
00:02:09,559 --> 00:02:13,668
The region that
will be cooking tonight
is a culinary goldmine.
45
00:02:13,668 --> 00:02:16,339
Every dish is cooked with love,
whether it's grits and greens,
46
00:02:16,339 --> 00:02:19,980
catfish and cornbread,
or low and slow barbeque.
47
00:02:19,980 --> 00:02:23,086
Tonight's region is the South.
48
00:02:23,086 --> 00:02:26,560
- Yeah!
49
00:02:27,394 --> 00:02:30,233
All right, all right!
50
00:02:30,233 --> 00:02:35,611
As always, you will need
three yeses from the judges
to earn that apron.
51
00:02:35,611 --> 00:02:37,982
And if you play
your cards right,
52
00:02:37,982 --> 00:02:40,521
you can win over
our special guest.
53
00:02:40,521 --> 00:02:42,091
Representing the South tonight
54
00:02:42,091 --> 00:02:45,364
is an award-winning chef
and restaurateur.
55
00:02:45,364 --> 00:02:47,902
And she's
a James Beard Award nominee.
56
00:02:47,902 --> 00:02:51,844
All of you please welcome
the incredible Tiffany Derry.
57
00:02:56,754 --> 00:02:59,125
Hey!
58
00:02:59,125 --> 00:03:01,062
- Wow!
- Good to see you.
59
00:03:01,062 --> 00:03:03,366
- Welcome back.
- Thank you.
60
00:03:03,366 --> 00:03:06,673
- Welcome.
- Hello. Good to see you.
61
00:03:06,673 --> 00:03:08,243
Hey!
62
00:03:10,915 --> 00:03:14,856
I got the South in the house.
63
00:03:14,856 --> 00:03:16,125
At just 15 years of age,
64
00:03:16,125 --> 00:03:17,361
you started cooking
in the South,
65
00:03:17,361 --> 00:03:18,363
And your restaurant,
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00:03:18,363 --> 00:03:19,365
Roots Southern Table,
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00:03:19,365 --> 00:03:20,367
was named of one of
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00:03:20,367 --> 00:03:21,570
the 50 best in America
69
00:03:21,570 --> 00:03:23,406
from the "New York Times."
70
00:03:23,406 --> 00:03:27,047
Your success literally
stems from the South.
71
00:03:27,047 --> 00:03:28,383
What's so special
about the South?
72
00:03:28,383 --> 00:03:29,753
The South is so diverse.
73
00:03:29,753 --> 00:03:32,491
You have the water.
You have the land.
74
00:03:32,491 --> 00:03:33,961
Depending on where you're from,
you may be big into seafood.
75
00:03:33,961 --> 00:03:35,397
You may be big into wild meats.
76
00:03:35,397 --> 00:03:37,000
And you're taught
to use everything
77
00:03:37,000 --> 00:03:39,004
and make it delicious.
78
00:03:39,004 --> 00:03:40,908
- Absolutely.
- That's right.
79
00:03:40,908 --> 00:03:42,979
- Yeah!
80
00:03:42,979 --> 00:03:46,653
Now, tonight you'll
all have 45 minutes to cook
your signature dishes.
81
00:03:46,653 --> 00:03:51,062
Please do not
let the South down.
82
00:03:51,062 --> 00:03:52,532
- No!
- Never doubt!
83
00:03:52,532 --> 00:03:54,168
- We won't!
- We won't!
84
00:03:54,168 --> 00:03:55,538
The very best of luck
from all so us,
85
00:03:55,538 --> 00:03:57,040
and we'll see you
in the restaurant.
86
00:03:57,040 --> 00:03:58,778
Good luck.
87
00:04:00,748 --> 00:04:03,687
Let's do it! Oh!
88
00:04:05,858 --> 00:04:08,396
- Honestly, so nice
to have you back.
- Thank you.
89
00:04:08,396 --> 00:04:10,467
- And repping the South as well.
- I love that.
90
00:04:10,467 --> 00:04:12,471
What are you looking for
in these cooks tonight?
91
00:04:12,471 --> 00:04:13,774
What do you wanna see
out there as well?
92
00:04:13,774 --> 00:04:15,845
I hope to see a little bit
of some Southern roots,
93
00:04:15,845 --> 00:04:18,851
some flavor profiles
from the South with
a little bit of spice.
94
00:04:18,851 --> 00:04:21,990
- It should definitely be
well-seasoned.
- Absolutely.
95
00:04:21,990 --> 00:04:24,663
- Hopefully they're gonna
bring that tonight.
- Yep.
96
00:04:27,234 --> 00:04:30,407
- Let's go, let's go!
97
00:04:30,407 --> 00:04:31,944
- Let it whip.
98
00:04:31,944 --> 00:04:34,816
- Yeah, yeah, yeah!
- Come on!
99
00:04:37,889 --> 00:04:40,862
- Yes!
- This dish is gonna
earn me an apron
100
00:04:40,862 --> 00:04:42,665
because it's full of flavor.
Look, you see all this?
101
00:04:42,665 --> 00:04:45,638
I do this
every single time I cook.
102
00:04:45,638 --> 00:04:49,746
I put my whole heart, soul,
body, and spirit into my pot.
103
00:04:49,746 --> 00:04:53,019
I am Reagan,
and I am 44 years young
104
00:04:53,019 --> 00:04:55,090
from New Orleans, Louisiana,
105
00:04:55,090 --> 00:04:57,529
and I'm a paralegal by day.
106
00:04:57,529 --> 00:05:00,601
I like my clients,
but does it fulfill me? No.
107
00:05:00,601 --> 00:05:03,607
When I start cooking,
that's what brings me joy,
108
00:05:03,607 --> 00:05:06,914
and to see that first bite
on my friends' faces--
109
00:05:06,914 --> 00:05:08,416
"Girl, this is good."
110
00:05:08,416 --> 00:05:11,455
That?
It makes my heart feel full.
111
00:05:11,455 --> 00:05:13,426
And that's what
I wanna give to others.
112
00:05:13,426 --> 00:05:16,633
- I can't hear y'all.
- Hey!
113
00:05:16,633 --> 00:05:18,436
We are proud of you!
114
00:05:18,436 --> 00:05:20,073
Say, we are proud of you!
115
00:05:20,073 --> 00:05:22,144
'Ey!
116
00:05:22,144 --> 00:05:26,887
- Hello, hello!
117
00:05:26,887 --> 00:05:30,828
- Hello! Hello.
Hi, everyone.
- Hola, familia.
118
00:05:30,828 --> 00:05:32,665
- How you doing, man?
- Hi! Where are you from?
119
00:05:32,665 --> 00:05:35,738
- New Orleans, Louisiana! 'Ey!
- Ah!
120
00:05:35,738 --> 00:05:38,878
- I'm home! I'm home!
- You home, honey.
121
00:05:38,878 --> 00:05:43,521
- What are you cooking?
- I am making jerk shrimp
over a roasted corn.
122
00:05:43,521 --> 00:05:45,591
You have a lot of New Orleans
classics in your repertoire?
123
00:05:45,591 --> 00:05:48,931
I absolutely can.
I can make gumbo,
stuffed peppers...
124
00:05:48,931 --> 00:05:51,469
- Oh.
- Oh, yeah, I can stuff
a pepper, baby.
125
00:05:51,469 --> 00:05:53,741
- I believe you.
- I can do it all.
126
00:05:53,741 --> 00:05:55,678
Wow, look at the size
of those shrimp.
127
00:05:55,678 --> 00:05:57,515
In New Orleans, we're blessed
with the best shrimp.
128
00:05:57,515 --> 00:05:59,519
- We are.
- So I'm happy that
you're using shrimp
129
00:05:59,519 --> 00:06:01,823
to represent New Orleans.
I think that's beautiful.
130
00:06:01,823 --> 00:06:03,527
So, I love it.
So best of luck, y'all.
131
00:06:03,527 --> 00:06:06,032
- Thank you!
- Here you go! Thank y'all.
132
00:06:06,032 --> 00:06:09,606
Let's go!
We at the homestretch, baby.
Two minutes. Let's go.
133
00:06:09,606 --> 00:06:12,679
I'm excited for Chef Aarón
to taste my dish.
134
00:06:12,679 --> 00:06:16,520
I am not afraid.
I'm from New Orleans, baby.
135
00:06:16,520 --> 00:06:19,593
- Let's go! Let's go!
136
00:06:19,593 --> 00:06:22,297
-Nine, eight...
- Come on, Reagan!
137
00:06:22,297 --> 00:06:24,769
- There you go.
- Good job. Come on now.
138
00:06:24,769 --> 00:06:28,243
- All right, Reagan!
- ...four, three, two...
139
00:06:28,243 --> 00:06:29,512
- It's ready.
- ...one!
140
00:06:29,512 --> 00:06:33,721
- Whoo!
141
00:06:33,721 --> 00:06:36,560
I really, really,
really want this apron,
142
00:06:36,560 --> 00:06:41,135
and I would be so excited,
elated, grateful,
143
00:06:41,135 --> 00:06:42,271
all of the things,
144
00:06:42,271 --> 00:06:44,074
when I get it,
'cause I am getting one.
145
00:06:45,277 --> 00:06:46,813
- Welcome.
- Hello.
146
00:06:46,813 --> 00:06:50,020
I have made for you today
a jerk shrimp
147
00:06:50,020 --> 00:06:51,823
over a bed of roasted corn
148
00:06:51,823 --> 00:06:54,996
with some roasted red peppers
to give it smoky flavor.
149
00:06:54,996 --> 00:06:57,835
So you're from New Orleans.
Have you been to any
of Aarón's restaurants?
150
00:06:57,835 --> 00:07:00,841
I absolutely have.
I've been to Johnny Sánchez
right there on Poydras.
151
00:07:00,841 --> 00:07:02,545
Thank you very much.
I appreciate it.
152
00:07:02,545 --> 00:07:04,549
- How was it?
- It was-- good. It was good.
153
00:07:04,549 --> 00:07:05,718
- He has really--
- Oh, oh!
154
00:07:05,718 --> 00:07:08,590
- Just good?
- Did you hear that?
155
00:07:08,590 --> 00:07:10,060
-It was good!
- It's okay. He can do better.
156
00:07:10,060 --> 00:07:12,030
I have to be honest,
I liked the drinks better.
157
00:07:12,030 --> 00:07:15,136
- They have great margaritas.
- Aarón: You know what?
158
00:07:15,136 --> 00:07:17,107
We should go look at the food.
This'll be great.
159
00:07:17,107 --> 00:07:18,242
Yeah, yeah.
160
00:07:18,242 --> 00:07:21,182
- Come on, shall we?
- Okay!
161
00:07:21,182 --> 00:07:23,721
- Yes.
- Wow.
162
00:07:23,721 --> 00:07:25,123
Visually, it looks stunning,
163
00:07:25,123 --> 00:07:26,258
you know,
with the bell peppers.
164
00:07:26,258 --> 00:07:27,829
And the shrimp
still looks plump
165
00:07:27,829 --> 00:07:30,901
but still seared
on the outside.
166
00:07:30,901 --> 00:07:32,070
Should we dig in?
167
00:07:45,463 --> 00:07:48,202
- Tiffany, what do you think?
- The dish itself is
very well seasoned,
168
00:07:48,202 --> 00:07:52,344
but jerk typically to me
means a little even more spicy.
169
00:07:52,344 --> 00:07:55,050
- Okay.
- So whether you're using
that scotch bonnet,
170
00:07:55,050 --> 00:07:57,722
a little bit
of allspice, those flavors
really coming through.
171
00:07:57,722 --> 00:08:02,865
- Okay.
- That aside, the shrimp
is beautifully cooked.
172
00:08:02,865 --> 00:08:05,805
- So it's a yes from me.
- That the Lord. Amen.
173
00:08:05,805 --> 00:08:08,176
- Thank you. Mm-hmm.
- Shrimp are cooked beautifully.
174
00:08:08,176 --> 00:08:10,648
Seasoned beautifully.
They're succulent.
They're sweet in the middle.
175
00:08:10,648 --> 00:08:13,721
And this dish takes me
straight back to New Orleans.
176
00:08:13,721 --> 00:08:16,392
- I'm a big yes.
- Oh, wow. Thank you so much.
177
00:08:16,392 --> 00:08:18,664
Which means
you've got two yeses.
178
00:08:18,664 --> 00:08:21,837
You only need one more yes
for an apron.
179
00:08:21,837 --> 00:08:23,272
Here's the deal.
180
00:08:23,272 --> 00:08:24,943
The corn was really delicious.
181
00:08:24,943 --> 00:08:26,646
- Thank you.
- And you kept it fresh,
182
00:08:26,646 --> 00:08:28,149
and you didn't laden
it with butter,
183
00:08:28,149 --> 00:08:29,719
- and that shrimp
is cooked well.
- Mm-hmm.
184
00:08:29,719 --> 00:08:31,188
- Thank you so much.
- And I just think
185
00:08:31,188 --> 00:08:32,759
all those good things
186
00:08:32,759 --> 00:08:34,629
is gonna make sure
that you get an apron
187
00:08:34,629 --> 00:08:37,034
and a hug from me,
so check it out.
188
00:08:37,034 --> 00:08:39,104
- Yeah!
- All right.
189
00:08:39,104 --> 00:08:42,044
- You're up and down--
-Don't fall down.
190
00:08:44,014 --> 00:08:45,985
That's three yeses.
Amazing. Great job.
191
00:08:45,985 --> 00:08:48,089
- Oh, my God.
Thank you all so much.
- Aarón: You deserve it.
192
00:08:48,089 --> 00:08:49,859
- Beautiful.
- You don't even wanna
hear what I think?
193
00:08:49,859 --> 00:08:51,062
I do. I wanna hear from you.
194
00:08:51,062 --> 00:08:52,865
I'm like, Joe,
did you like my dish?
195
00:08:52,865 --> 00:08:54,836
- It's a yes.
- Oh, my God.
196
00:08:54,836 --> 00:08:57,942
- Take care.
- Aarón: All right,
we'll see you soon.
197
00:08:57,942 --> 00:09:00,981
All right. Way to go.
198
00:09:09,666 --> 00:09:12,337
I am so excited
to be repping the South
199
00:09:12,337 --> 00:09:15,745
on "MasterChef," baby!
200
00:09:15,745 --> 00:09:19,084
Hey, hey, hey, hey!
201
00:09:19,084 --> 00:09:21,255
Hey, hey, hey!
202
00:09:33,279 --> 00:09:35,183
Okay.
203
00:09:37,755 --> 00:09:39,959
- Good evening. Welcome.
- Hello!
204
00:09:39,959 --> 00:09:43,567
- Hello. My name is Austyn.
- Austyn, good to see you.
205
00:09:43,567 --> 00:09:46,005
- It is such a pleasure
to meet all of--
- Hey, bud. First name?
206
00:09:46,005 --> 00:09:48,042
-Steve.
- We're from San Antonio.
207
00:09:48,042 --> 00:09:51,917
I'm so excited to be
representing South Texas.
208
00:09:51,917 --> 00:09:52,985
All right!
209
00:09:54,856 --> 00:09:56,960
-
I'm doing a bone-in ribeye.
-Oh, nice.
210
00:09:56,960 --> 00:09:58,730
With a creamy salsa verde.
211
00:09:58,730 --> 00:10:01,001
Then I'm gonna do some
Mexican street corn with that.
212
00:10:01,001 --> 00:10:03,473
Love it.
A little birdy told me
213
00:10:03,473 --> 00:10:06,913
that you do a pretty good
Gordon Ramsay.
214
00:10:06,913 --> 00:10:10,588
Oh! Well, we were saving that
till the five minute mark.
215
00:10:10,588 --> 00:10:14,228
- Oh, no! I'm ready.
You've got to start plating!
216
00:10:16,098 --> 00:10:18,837
- That's good. That's good.
- Well done.
217
00:10:18,837 --> 00:10:21,943
- He is a little (bleep).
- Oh, he is! But he's a doll.
218
00:10:21,943 --> 00:10:23,012
- He's a great husband.
- He's a doll. He's a doll.
219
00:10:23,012 --> 00:10:24,916
Right, make sure
this dish sings.
220
00:10:24,916 --> 00:10:26,786
- Yes, sir.
- Get your hands on the apron.
221
00:10:26,786 --> 00:10:29,258
- Yes.
222
00:10:30,561 --> 00:10:31,763
Just under
three minutes, babe.
223
00:10:31,763 --> 00:10:33,332
Steak's looking good.
224
00:10:33,332 --> 00:10:35,470
If overcook this steak,
225
00:10:35,470 --> 00:10:36,773
they might
kick me out of Texas
226
00:10:36,773 --> 00:10:38,109
and take away
my cowgirl boots.
227
00:10:38,109 --> 00:10:41,081
- Hello! How's it going?
-Hello, hello.
228
00:10:41,081 --> 00:10:43,987
Welcome.
Tell us what you cooked
for us today.
229
00:10:43,987 --> 00:10:47,194
Today I made y'all
a bone-in ribeye steak
230
00:10:47,194 --> 00:10:51,302
with a creamy salsa verde
and a Mexican street corn.
231
00:10:51,302 --> 00:10:53,239
Let's see.
232
00:10:53,239 --> 00:10:55,744
- Is it mid rare?
-It should
be medium rare,
233
00:10:55,744 --> 00:11:00,019
- leaning more rare.
- Yeah, that looks more medium
than it does medium rare.
234
00:11:03,894 --> 00:11:08,770
The salsa verde,
it's a little acidic
for the steak to me.
235
00:11:08,770 --> 00:11:10,440
I just-- I'm not sure how
it's all coming together.
236
00:11:10,440 --> 00:11:13,981
So for me it's a no.
237
00:11:13,981 --> 00:11:16,820
For me,
the real huge detraction
is this corn.
238
00:11:16,820 --> 00:11:19,759
It's not just dry,
it's also undercooked.
239
00:11:19,759 --> 00:11:21,328
For me it's a no.
240
00:11:23,399 --> 00:11:25,436
Ugh, that's two nos.
I'm sorry.
241
00:11:25,436 --> 00:11:27,140
- Thank you.
-Thank you.
242
00:11:33,085 --> 00:11:35,356
- I'm still proud of you, babe.
- Thank you.
243
00:11:42,337 --> 00:11:44,308
- Come on! Whoo!
- Let's go!
244
00:11:44,308 --> 00:11:45,878
All right, Mississippi!
245
00:11:45,878 --> 00:11:47,414
I'm extremely proud
to represent the South.
246
00:11:47,414 --> 00:11:50,286
Us barbeque cooks, we're known
as low and slow guys,
247
00:11:50,286 --> 00:11:52,090
and I wanna be known
as more than that.
248
00:11:52,090 --> 00:11:54,562
I'm Kendal, I'm 27 years old,
249
00:11:54,562 --> 00:11:56,165
I'm a barbeque grand champion,
250
00:11:56,165 --> 00:12:01,141
and I'm a very
competitive person.
251
00:12:01,141 --> 00:12:03,914
I've been doing
barbeque contests since
I was 12 years old,
252
00:12:03,914 --> 00:12:06,886
and I've probably done
150 to 200 barbeque events
253
00:12:06,886 --> 00:12:09,191
with probably 75
to 80 first place trophies
254
00:12:09,191 --> 00:12:11,161
and another
25 grand champions.
255
00:12:11,161 --> 00:12:12,364
See any garlic?
256
00:12:12,364 --> 00:12:15,103
When people taste
my barbeque, they say,
257
00:12:15,103 --> 00:12:17,575
"That's the best
piece of barbeque I've ever
had in my life."
258
00:12:17,575 --> 00:12:20,446
Tenderize, tenderize, tenderize.
259
00:12:20,446 --> 00:12:23,052
I'm pretty confident that these
other MasterChef competitors
260
00:12:23,052 --> 00:12:24,889
have no idea
what they're getting into.
261
00:12:24,889 --> 00:12:27,828
They don't know what it's like
to cook on a timeline
262
00:12:27,828 --> 00:12:29,031
and to be absolutely perfect.
263
00:12:29,031 --> 00:12:30,433
And that's why I'm here.
264
00:12:30,433 --> 00:12:34,074
'Cause I cook absolutely
perfectly every time.
265
00:12:34,074 --> 00:12:35,911
- How are y'all doing?
- Young man, how are you, bud?
266
00:12:35,911 --> 00:12:37,915
- Doing well. Kendal Adair.
- Kendal, good to see you.
267
00:12:37,915 --> 00:12:40,019
Very nice to meet you.
How you doing?
268
00:12:40,019 --> 00:12:42,190
Right, what's the dish,
young man? What are you doing?
269
00:12:42,190 --> 00:12:44,762
Today we're gonna have a
perfectly cooked filet mignon.
270
00:12:44,762 --> 00:12:50,239
-Perfectly?
- With a crawfish cream sauce
and a creamy mashed potato.
271
00:12:50,239 --> 00:12:52,878
All right,
that's a lot of cream.
Is it gonna balance together?
272
00:12:52,878 --> 00:12:54,047
- It's gonna balance perfectly.
- Mmm!
273
00:12:54,047 --> 00:12:55,049
That's one thing
I know in the South,
274
00:12:55,049 --> 00:12:56,318
is how to balance flavors
275
00:12:56,318 --> 00:12:58,690
- across the entire dish.
- All right.
276
00:12:58,690 --> 00:13:00,193
What's that big clunky thing
over there?
277
00:13:00,193 --> 00:13:01,696
May I have a look at that?
What is that?
278
00:13:01,696 --> 00:13:03,065
Yeah,
you're more than welcome.
279
00:13:03,065 --> 00:13:04,702
It's actually a barbeque
championship ring.
280
00:13:04,702 --> 00:13:06,205
- I was a senior
in high school...
- Wow.
281
00:13:06,205 --> 00:13:08,710
...and we won the Memphis
Barbeque Invitational
282
00:13:08,710 --> 00:13:10,914
- two years in a row.
- It is amazing.
283
00:13:10,914 --> 00:13:12,083
- It's not about-- whoa!
284
00:13:13,954 --> 00:13:16,392
- Which one is it at?
- it's--
285
00:13:16,392 --> 00:13:18,129
- Tongs. Tongs.
- Turn it off! Turn it off!
286
00:13:18,129 --> 00:13:19,464
- That's going your way.
- Turn it off!
287
00:13:19,464 --> 00:13:21,468
- Oh!
288
00:13:21,468 --> 00:13:24,007
What are you doing?
289
00:13:24,007 --> 00:13:26,478
- There you go!
- Oh!
290
00:13:30,053 --> 00:13:33,492
- Dude, what--
- Step away! Step away!
291
00:13:33,492 --> 00:13:37,000
Oh, my God.
Well, it's gonna have
a lot of flavor.
292
00:13:37,000 --> 00:13:38,169
- There we go.
- That's right.
293
00:13:38,169 --> 00:13:39,739
I want this steak
in the pan though.
294
00:13:39,739 --> 00:13:41,408
- Watch your time.
- Yes, ma'am, yes, ma'am.
295
00:13:41,408 --> 00:13:42,745
-
Needs to rest, right?
- Like I said,
296
00:13:42,745 --> 00:13:44,749
perfectly cooked steak,
I promise.
297
00:13:44,749 --> 00:13:47,755
Looking good.
298
00:13:47,755 --> 00:13:50,293
Nice sear on that.
Nice sear!
299
00:13:50,293 --> 00:13:51,963
What do you got?
Three minutes left.
300
00:13:51,963 --> 00:13:54,368
Three minutes.
Look at those potatoes.
301
00:13:54,368 --> 00:13:56,940
You got this.
You got this, Kendal.
302
00:13:56,940 --> 00:13:59,612
Six, five, four,
303
00:13:59,612 --> 00:14:02,585
three, two, one.
304
00:14:05,524 --> 00:14:10,166
I can't wait for those judges
to taste the best steak
they've ever had.
305
00:14:10,166 --> 00:14:11,503
Their eyes are gonna roll
in the back of their head,
306
00:14:11,503 --> 00:14:13,807
and you better get
a seat behind them.
307
00:14:13,807 --> 00:14:16,045
Because they're gonna
hit the ground, they're
gonna love it so much.
308
00:14:16,045 --> 00:14:18,149
My name is Kendal,
and I'm from Olive Branch,
Mississippi,
309
00:14:18,149 --> 00:14:22,023
and this here is a perfectly
cooked filet mignon
310
00:14:22,023 --> 00:14:23,492
with a crawfish cream sauce
311
00:14:23,492 --> 00:14:25,798
and some creamy
mashed potatoes underneath.
312
00:14:25,798 --> 00:14:28,169
You've cooked
tons of barbeque, right?
313
00:14:28,169 --> 00:14:30,641
And that's done over
three, six, nine,
314
00:14:30,641 --> 00:14:32,243
12, sometimes 24 hours.
315
00:14:32,243 --> 00:14:35,183
How are you convinced
that going from a rib
316
00:14:35,183 --> 00:14:37,722
to a filet, it's perfect?
317
00:14:37,722 --> 00:14:39,759
A 2 1/2 pound rib
is very delicate,
318
00:14:39,759 --> 00:14:41,328
- just like this right here.
- Right.
319
00:14:41,328 --> 00:14:43,432
Now, I really believe
that food is a science.
320
00:14:43,432 --> 00:14:46,071
- So you're a perfectionist?
- Yes, sir.
321
00:14:46,071 --> 00:14:48,810
- Like, precision is your game?
- Yes, sir. 100%.
322
00:14:48,810 --> 00:14:53,119
- You ever make a mistake?
- Yeah, and I'll be
the first to admit it.
323
00:14:53,119 --> 00:14:54,522
- Not today I didn't though.
-Okay.
324
00:14:54,522 --> 00:14:55,657
-No.
- Let's eat.
325
00:14:55,657 --> 00:14:58,329
- Oh, my God.
- Yes, ma'am. Let's eat.
326
00:14:58,329 --> 00:15:01,068
Okay, so, visually, you know,
it's a little brown.
327
00:15:01,068 --> 00:15:03,305
But at the end of the day, it's
truly all about that flavor.
328
00:15:03,305 --> 00:15:07,046
- Mm-hmm.
- It's not the kind of
steak presentation
329
00:15:07,046 --> 00:15:08,617
I'm used to eating
with a creamy sauce like that.
330
00:15:08,617 --> 00:15:11,021
But, look, it represents
something in the South,
331
00:15:11,021 --> 00:15:13,392
so I'm very open
to trying it.
332
00:15:13,392 --> 00:15:15,564
But you put yourself
in a very, very precarious
333
00:15:15,564 --> 00:15:17,601
situation declaring perfection.
334
00:15:17,601 --> 00:15:19,605
What does it look like
inside here?
Explain it to me.
335
00:15:19,605 --> 00:15:21,676
It's gonna be pink to pink
all the way through
336
00:15:21,676 --> 00:15:24,247
with nice beautiful flavor.
337
00:15:24,247 --> 00:15:25,818
I feel very confident
in it, sir.
338
00:15:25,818 --> 00:15:27,922
- Shall we cut it?
- Shall we? Please.
339
00:15:45,256 --> 00:15:48,229
Kendal, you've put
yourself in a very, very
precarious situation
340
00:15:48,229 --> 00:15:50,801
declaring perfection
in the steak.
341
00:15:50,801 --> 00:15:52,505
I feel very confident
in it, sir.
342
00:15:52,505 --> 00:15:54,007
Let's see.
343
00:15:58,149 --> 00:15:59,785
-Mmm.
-Wow.
344
00:15:59,785 --> 00:16:01,756
Well, all righty then.
345
00:16:01,756 --> 00:16:03,693
-Okay.
- I have nothing to say.
346
00:16:07,300 --> 00:16:08,670
I love the confidence.
Come here.
347
00:16:08,670 --> 00:16:11,308
I love the confidence, man.
348
00:16:11,308 --> 00:16:13,847
Not only that,
I'm gonna eat my words.
349
00:16:13,847 --> 00:16:15,449
I've never heard that
in 14 years.
350
00:16:22,363 --> 00:16:23,432
Wow.
351
00:16:23,432 --> 00:16:26,138
That flavor
on the sauce is nice.
352
00:16:26,138 --> 00:16:29,512
You know, the crawfish
is not very strong there,
353
00:16:29,512 --> 00:16:31,783
but it's just
a really well balanced,
354
00:16:31,783 --> 00:16:33,920
seasoned, delicious sauce.
355
00:16:33,920 --> 00:16:36,091
The steak itself
is seasoned great.
356
00:16:36,091 --> 00:16:38,597
- So for me it's a yes.
- Thank you.
357
00:16:38,597 --> 00:16:40,567
I think it's super necessary
in the industry
358
00:16:40,567 --> 00:16:43,072
to be confident
and stand behind your food.
359
00:16:43,072 --> 00:16:45,309
So I have to commend you
on the cook on the steak,
360
00:16:45,309 --> 00:16:47,313
'cause right here
that is the centerpiece.
361
00:16:47,313 --> 00:16:49,685
There's enough technique
that gives me promise
362
00:16:49,685 --> 00:16:51,656
that you will do the right thing
in this competition.
363
00:16:51,656 --> 00:16:53,627
- So I'm gonna say yes,
all right?
- Thank you much.
364
00:16:53,627 --> 00:16:55,664
Wow. Two yeses.
365
00:16:55,664 --> 00:16:57,267
Steak's nailed beautifully.
366
00:16:57,267 --> 00:16:59,672
Mash, crawfish, delicious.
367
00:16:59,672 --> 00:17:01,943
- I'm a big yes.
- Thank you.
368
00:17:01,943 --> 00:17:05,951
This is about
as perfect a medium rare
369
00:17:05,951 --> 00:17:08,289
as we've seen in 13 years
on this show.
370
00:17:08,289 --> 00:17:11,763
- It's yes.
- I want to give you this.
371
00:17:13,667 --> 00:17:16,706
- Thank you very much.
- Congratulations.
Well done, bud.
372
00:17:16,706 --> 00:17:18,977
- Four yeses.
- Whoo!
373
00:17:18,977 --> 00:17:20,847
Listen, you gonna keep
the talk up, you gotta
keep the food up.
374
00:17:20,847 --> 00:17:23,553
100%. Look forward to it.
375
00:17:34,976 --> 00:17:36,579
My steak
was absolutely perfect.
376
00:17:36,579 --> 00:17:38,817
Joe doubted me for a little bit,
and then he sliced into it,
377
00:17:38,817 --> 00:17:40,253
and I think
I made him a believer
378
00:17:40,253 --> 00:17:42,891
out of a small town kid
from Mississippi.
379
00:17:42,891 --> 00:17:44,662
I normally hate cream sauces
like that.
380
00:17:44,662 --> 00:17:46,498
- That one's actually good.
- Yeah, delicious.
381
00:17:46,498 --> 00:17:48,536
- I love that attitude.
- That's two aprons down.
382
00:17:48,536 --> 00:17:51,776
Only three remaining
for the South.
This'll be tight.
383
00:17:51,776 --> 00:17:54,481
- Let's go!
- Whoo!
384
00:17:59,659 --> 00:18:02,263
We got this. When people
think of the South, you know,
385
00:18:02,263 --> 00:18:04,835
sometimes maybe Miami's not
the first thing you think of.
386
00:18:04,835 --> 00:18:06,471
But we are very South.
387
00:18:06,471 --> 00:18:09,477
Hola, my name is Jessica,
I'm 45 years old,
388
00:18:09,477 --> 00:18:15,691
and I am a flamenco dancer
from Miami, Florida.
389
00:18:18,530 --> 00:18:20,901
Dancing has always been
part of my life,
390
00:18:20,901 --> 00:18:22,705
but cooking just the same.
391
00:18:22,705 --> 00:18:24,240
I learned how to cook
392
00:18:24,240 --> 00:18:26,311
from my great-grandmother,
my grandmother.
393
00:18:26,311 --> 00:18:29,317
When I'm cooking,
I feel like it's a dance
394
00:18:29,317 --> 00:18:31,288
between me and the kitchen.
395
00:18:31,288 --> 00:18:33,258
Oh, I am sure I'm gonna make
396
00:18:33,258 --> 00:18:34,996
the judges' taste buds
dance today.
397
00:18:34,996 --> 00:18:36,465
And if their taste buds
aren't dancing,
398
00:18:36,465 --> 00:18:38,770
I'm gonna get them,
they're bodies dancing.
399
00:18:41,542 --> 00:18:44,515
Hey!
400
00:18:44,515 --> 00:18:45,917
- Hola, hola.
401
00:18:45,917 --> 00:18:47,821
- What's up?
402
00:18:47,821 --> 00:18:49,825
How are you doing?
What are you cooking?
What's your name?
403
00:18:49,825 --> 00:18:52,030
- I'm doing fantastic.
My name is Jessica.
- Jessica.
404
00:18:52,030 --> 00:18:54,267
I am a professional
flamenco dancer.
405
00:18:54,267 --> 00:18:55,871
- Wow.
- But I also love to cook,
406
00:18:55,871 --> 00:18:57,775
and I'm cooking
masitas de puerco,
407
00:18:57,775 --> 00:18:59,411
which is a fried pork dish.
408
00:18:59,411 --> 00:19:00,981
In this case, it's pork loin.
409
00:19:00,981 --> 00:19:03,252
And I'm pairing it
with tostones,
410
00:19:03,252 --> 00:19:04,555
which is a fried green plantain.
411
00:19:04,555 --> 00:19:06,425
So, wait,
so you're a flamenco dancer?
412
00:19:06,425 --> 00:19:09,932
Aarón: Oh, oh!
Excellent! Whoa!
413
00:19:30,941 --> 00:19:32,578
Olé!
414
00:19:38,890 --> 00:19:42,096
Well, look, this is a risk
'cause you're taking a very
simple and popular dish.
415
00:19:42,096 --> 00:19:43,465
- You have to elevate it.
- Yes, sir.
416
00:19:43,465 --> 00:19:48,475
- So, nail it.
417
00:19:52,116 --> 00:19:56,626
Five, four,
three, two, one!
418
00:20:00,366 --> 00:20:02,771
All the judges
are gonna love this plate
419
00:20:02,771 --> 00:20:04,775
because I think
they're gonna see that
I'm putting my heart,
420
00:20:04,775 --> 00:20:07,981
- my culture, on the plate.
-Welcome.
421
00:20:07,981 --> 00:20:09,885
Hello, hello. Here I am.
422
00:20:09,885 --> 00:20:13,526
I have brought you today
masitas de puerco fritas
423
00:20:13,526 --> 00:20:17,768
with a mojo garlic
citrusy herby sauce
and some tostones.
424
00:20:17,768 --> 00:20:21,341
And I'm putting all that on
a bed of yellow vegetable rice.
425
00:20:21,341 --> 00:20:23,646
I think it looks delicious.
426
00:20:23,646 --> 00:20:26,084
I mean, the way that
that pork is shining
427
00:20:26,084 --> 00:20:28,355
- and the rice is nice.
- Shall we?
428
00:20:37,440 --> 00:20:39,945
Aarón: I know this dish
really intimately.
429
00:20:39,945 --> 00:20:41,415
The mojo, slamming.
430
00:20:41,415 --> 00:20:43,653
- The arroz, on point.
- Mm-hmm.
431
00:20:43,653 --> 00:20:46,692
But that,
the masitas de puerco
is the star,
432
00:20:46,692 --> 00:20:52,671
and it fell down
'cause you chose a very lean
cut of pork.
433
00:20:52,671 --> 00:20:57,815
It has to have fat,
and it's become really chalky
and very tough.
434
00:20:57,815 --> 00:21:01,154
So I'm sorry.
For me, I have to say no.
I'm sorry.
435
00:21:01,154 --> 00:21:03,058
Thank you.
No, I get it. Thank you.
436
00:21:03,058 --> 00:21:04,427
In this fierce competition,
437
00:21:04,427 --> 00:21:06,699
this dish doesn't show
enough technique
438
00:21:06,699 --> 00:21:08,435
to distinguish you
for a white apron.
439
00:21:08,435 --> 00:21:09,839
For me it's a no.
I'm sorry.
440
00:21:09,839 --> 00:21:11,876
- That's okay. Thank you.
- Your passion is evident.
441
00:21:11,876 --> 00:21:14,481
Take that and continue
this journey, will you, please?
442
00:21:14,481 --> 00:21:15,951
I will.
Thank you so much.
443
00:21:26,806 --> 00:21:28,743
- It's okay.
- Aww.
444
00:21:28,743 --> 00:21:30,514
It's okay. I tried.
445
00:21:30,514 --> 00:21:31,849
I came in here expecting
446
00:21:31,849 --> 00:21:33,485
for everybody to love
my food, you know?
447
00:21:33,485 --> 00:21:35,055
I'm not gold
that grows on a tree,
448
00:21:35,055 --> 00:21:36,659
so not everybody's
gonna love me.
449
00:21:36,659 --> 00:21:40,499
- But, you know, I did try.
- Thank you. Thank you.
450
00:21:40,499 --> 00:21:43,305
We can't overlook
the fundamental mistakes.
451
00:21:43,305 --> 00:21:47,113
It's frustrating for me
'cause this is a dish I wanna
love more than anything.
452
00:21:47,113 --> 00:21:49,652
- What a shame.
- Yep.
453
00:22:02,978 --> 00:22:05,015
- Come on, baby!
- Perfect, Mom. Keep it going.
454
00:22:05,015 --> 00:22:06,819
All right, Chelle.
Bring it home, baby.
Come on now.
455
00:22:06,819 --> 00:22:10,760
- Let's go, whoo!
- Okay, Austin! Whoo!
456
00:22:12,564 --> 00:22:14,902
- This is fun.
- All right.
457
00:22:14,902 --> 00:22:17,908
I'm Michele, and I'm from
Alexandria, Virginia,
458
00:22:17,908 --> 00:22:21,047
and I consider myself
a big fan of "MasterChef."
459
00:22:21,047 --> 00:22:23,452
Cooking brings me so much joy
and wakes up my soul,
460
00:22:23,452 --> 00:22:24,522
and to be in
the MasterChef kitchen
461
00:22:24,522 --> 00:22:25,824
is a dream come true.
462
00:22:25,824 --> 00:22:26,826
- Whoo!
- Yeah!
463
00:22:26,826 --> 00:22:28,462
Nothing to it.
464
00:22:28,462 --> 00:22:29,698
I picture myself coming out
of those doors
465
00:22:29,698 --> 00:22:32,270
holding the apron
and squeezing my girls.
466
00:22:32,270 --> 00:22:35,342
- It means everything.
- You got it, Mom.
467
00:22:36,512 --> 00:22:37,714
Just getting her done.
468
00:22:39,518 --> 00:22:43,960
Five, four,
three, two, one.
469
00:22:47,601 --> 00:22:49,638
- Welcome, welcome, welcome.
- Hello.
470
00:22:49,638 --> 00:22:51,542
I'm Michele,
and I made a crepe cake
471
00:22:51,542 --> 00:22:52,811
filled with
cream cheese filling,
472
00:22:52,811 --> 00:22:55,282
smoked apples,
and toasted pecans.
473
00:22:55,282 --> 00:22:58,288
- Why "MasterChef" now?
- I have a bucket list
474
00:22:58,288 --> 00:22:59,558
that I brought
to you all today.
475
00:22:59,558 --> 00:23:00,560
Would you like to come up
476
00:23:00,560 --> 00:23:01,529
and read number one for me?
477
00:23:01,529 --> 00:23:02,531
Yeah, absolutely.
478
00:23:02,531 --> 00:23:06,004
Number one is to be selected
479
00:23:06,004 --> 00:23:07,674
- for "MasterChef."
- Yes.
480
00:23:07,674 --> 00:23:09,277
I love that.
So, come on, shall we?
481
00:23:09,277 --> 00:23:12,049
Yes.
482
00:23:12,049 --> 00:23:14,688
Shall we dig in?
483
00:23:17,326 --> 00:23:19,698
- Mm. Mm.
- Hmm?
484
00:23:19,698 --> 00:23:22,871
- What's that?
- It's a pecan shell.
485
00:23:22,871 --> 00:23:24,775
- Almost broke my tooth.
- Oh, damn.
486
00:23:24,775 --> 00:23:27,814
Mm. Hmm. Okay.
487
00:23:27,814 --> 00:23:31,555
So, the crepe itself,
it actually feels
a little thick.
488
00:23:31,555 --> 00:23:33,960
Normally crepes,
you want them really paper thin.
489
00:23:33,960 --> 00:23:37,601
The apples, I'm not getting
the smoky flavor of that
I was promised,
490
00:23:37,601 --> 00:23:39,605
and so for me, it's a no.
491
00:23:39,605 --> 00:23:42,711
Look, it's so
competitive this year.
492
00:23:42,711 --> 00:23:44,748
I think you might've chose
the wrong dessert
493
00:23:44,748 --> 00:23:49,023
because it's just not showing me
your ability in the kitchen.
494
00:23:49,023 --> 00:23:55,135
- So for me it's a no.
- The good news is you can
cross off that bucket list.
495
00:23:55,135 --> 00:23:56,839
You got to "MasterChef," right?
496
00:23:56,839 --> 00:23:59,444
- Thank you very much.
- Thank you.
497
00:24:07,093 --> 00:24:08,796
It's okay. It's okay.
498
00:24:08,796 --> 00:24:10,767
The level is just so high
this year,
499
00:24:10,767 --> 00:24:12,638
and this is just not there.
500
00:24:12,638 --> 00:24:14,975
With the type of dishes
that are coming in tonight,
501
00:24:14,975 --> 00:24:17,581
- this dish would
have to be perfect.
- Aarón: I agree.
502
00:24:24,193 --> 00:24:26,766
It is so important to me
to represent the South.
503
00:24:26,766 --> 00:24:28,670
I was born and raised
in the South.
504
00:24:28,670 --> 00:24:30,907
My name is Jennifer,
I'm 42,
505
00:24:30,907 --> 00:24:32,744
and I'm from Little Rock,
Arkansas,
506
00:24:32,744 --> 00:24:35,149
and I am a mother
of six amazing children.
507
00:24:35,149 --> 00:24:40,326
They're ages 13 to 2.
I love taking care of my kids.
508
00:24:40,326 --> 00:24:42,931
I'm a home chef.
I cook for my children.
509
00:24:42,931 --> 00:24:47,974
And they think Mama
is the best chef in America.
510
00:24:50,379 --> 00:24:52,684
- Good evening.
- Hello!
511
00:24:52,684 --> 00:24:54,788
- How are you? First name is?
- My name is Jennifer.
512
00:24:54,788 --> 00:24:56,926
- Jennifer, welcome.
- Hi, Jennifer. Tiffany.
513
00:24:56,926 --> 00:24:58,362
Give me an insight.
What's the dish?
514
00:24:58,362 --> 00:25:00,800
I'm making
an apple blossom tart.
515
00:25:00,800 --> 00:25:03,271
I have a maple crème anglaise.
516
00:25:03,271 --> 00:25:05,810
I have spicy cranberry compote.
517
00:25:05,810 --> 00:25:07,647
And then I'm finishing it off
518
00:25:07,647 --> 00:25:10,653
- with a beautiful
creamy caramel sauce.
- Okay!
519
00:25:10,653 --> 00:25:12,958
-And they look
incredibly intricate.
- Uh-huh.
520
00:25:12,958 --> 00:25:14,695
I love the fact that you've
rolled the pastry so thin,
521
00:25:14,695 --> 00:25:16,832
- so that'll get
nice and crispy.
- It will.
522
00:25:16,832 --> 00:25:19,838
- All the sugar in between
will really caramelize.
- Absolutely.
523
00:25:19,838 --> 00:25:22,711
Any spice in that sugar?
Do you have any, like,
a nutmeg or--
524
00:25:22,711 --> 00:25:25,015
So I'm saving the spice
for that cranberry compote.
525
00:25:25,015 --> 00:25:26,986
- Right, okay.
What's the personal dream?
- Mmm.
526
00:25:26,986 --> 00:25:28,422
Where do you
wanna go with this?
527
00:25:28,422 --> 00:25:31,027
My dream is to open
an elevated café,
528
00:25:31,027 --> 00:25:32,764
and my ultimate dream
is to achieve a Michelin star.
529
00:25:32,764 --> 00:25:34,434
- Wow.
- Absolutely.
530
00:25:34,434 --> 00:25:36,271
Get those in the oven.
Don't wait too long.
531
00:25:36,271 --> 00:25:38,810
- Got a lot of work to do.
- A lot of work to do.
532
00:25:38,810 --> 00:25:40,814
- Good luck.
- Thank you.
533
00:25:40,814 --> 00:25:43,686
The more time that I spend
in the kitchen,
534
00:25:43,686 --> 00:25:45,623
the more that I realize this is
what I'm supposed to be doing.
535
00:25:45,623 --> 00:25:48,295
But cooking under a timeclock
536
00:25:48,295 --> 00:25:50,232
creates a huge amount
of pressure.
537
00:25:50,232 --> 00:25:53,271
Seven, six, five,
538
00:25:53,271 --> 00:25:57,881
- four, three, two, one.
- Aah!
539
00:26:00,587 --> 00:26:05,062
I'm so relieved because
I got every single one of
my components finished.
540
00:26:05,062 --> 00:26:06,164
I got it plated.
541
00:26:06,164 --> 00:26:08,468
Maybe not as perfectly
as I normally would,
542
00:26:08,468 --> 00:26:11,107
but the flavor is there.
543
00:26:12,376 --> 00:26:13,579
Welcome.
544
00:26:16,050 --> 00:26:17,052
My name is Jennifer.
545
00:26:17,052 --> 00:26:20,192
I've made for you
an apple blossom tart
546
00:26:20,192 --> 00:26:22,229
with a maple crème anglaise,
547
00:26:22,229 --> 00:26:24,233
a cranberry spicy compote,
548
00:26:24,233 --> 00:26:26,471
and a beautiful caramel sauce.
549
00:26:26,471 --> 00:26:28,776
I just hope you like my dish.
550
00:26:28,776 --> 00:26:30,446
I wanna I like it.
I hope I like it, too.
551
00:26:30,446 --> 00:26:33,920
- Shall we, guys?
- Yep.
552
00:26:35,389 --> 00:26:36,792
Uh, oh, dear.
553
00:26:36,792 --> 00:26:39,932
If you're gonna come in
to the auditions, um,
554
00:26:39,932 --> 00:26:42,470
and land an apron, it needs
to be the wow factor.
555
00:26:42,470 --> 00:26:44,975
Unfortunately,
it doesn't wow me.
556
00:26:44,975 --> 00:26:46,779
It looks a mess.
557
00:26:46,779 --> 00:26:49,083
Plating is one of
the favorite things that I do.
558
00:26:49,083 --> 00:26:50,285
I'm known for that,
559
00:26:50,285 --> 00:26:52,289
and I think you will see that
with other dishes
560
00:26:52,289 --> 00:26:55,864
if I'm able to have
the opportunity to present them.
561
00:26:55,864 --> 00:26:57,834
Very rushed,
and as you all know,
562
00:26:57,834 --> 00:26:59,905
it's difficult
to bake a pastry.
563
00:26:59,905 --> 00:27:01,909
I don't need
the bedtime story.
564
00:27:01,909 --> 00:27:03,411
Everyone's got
45 minutes tonight
565
00:27:03,411 --> 00:27:05,415
to land themselves an apron.
566
00:27:05,415 --> 00:27:07,186
The dish doesn't look finished.
567
00:27:08,589 --> 00:27:10,425
Shall we dig in?
The crème anglaise,
568
00:27:10,425 --> 00:27:11,962
is it made with
fresh vanilla pod?
569
00:27:11,962 --> 00:27:13,298
It is, yes.
570
00:27:18,475 --> 00:27:21,181
You have the apple
speckled with cinnamon?
571
00:27:21,181 --> 00:27:24,287
- Yes, and brown sugar. Yes.
- Awesome. Gotcha.
572
00:27:24,287 --> 00:27:27,459
So this dish,
at the end of the day,
is kinda sloppy.
573
00:27:27,459 --> 00:27:29,063
It's not plated that well.
574
00:27:29,063 --> 00:27:31,401
The crème anglaise
is a little bit denser,
575
00:27:31,401 --> 00:27:33,539
not quite as elegant.
576
00:27:33,539 --> 00:27:38,783
But it's delicious.
The flavors are spot on.
577
00:27:38,783 --> 00:27:40,219
It's rich,
it's seasoned properly.
578
00:27:40,219 --> 00:27:43,291
- So, it's delicious,
and I'm gonna say yes.
- Thank you.
579
00:27:45,028 --> 00:27:47,767
Just by the fact of how
delicious those apples are
580
00:27:47,767 --> 00:27:48,870
and the light cinnamon,
the butter,
581
00:27:48,870 --> 00:27:50,239
and the crème anglaise,
582
00:27:50,239 --> 00:27:53,579
I just think those creamy
kind of tart flavors
583
00:27:53,579 --> 00:27:56,117
are enough for me to say yes.
584
00:27:56,117 --> 00:27:58,823
- Oh, thank you.
-You have two yeses.
585
00:27:58,823 --> 00:28:02,029
You need three yeses
to get the MasterChef apron.
586
00:28:02,029 --> 00:28:06,872
Okay, there's
technical flair here.
I love the pastry work.
587
00:28:06,872 --> 00:28:08,441
I'm not a big fan
of the execution.
588
00:28:10,279 --> 00:28:12,717
I'm gonna say...
589
00:28:15,322 --> 00:28:16,792
Um...
590
00:28:29,183 --> 00:28:31,054
Right, so, Jennifer,
that's two yeses.
591
00:28:32,323 --> 00:28:35,964
There's technical flair here.
I love the pastry work.
592
00:28:35,964 --> 00:28:38,368
I'm not a big fan
of the execution.
593
00:28:38,368 --> 00:28:40,305
I'm gonna say...
594
00:28:40,305 --> 00:28:44,915
- yes to coming back
next year...
- Oh.
595
00:28:44,915 --> 00:28:46,384
...and a no for this year.
Sorry.
596
00:28:46,384 --> 00:28:48,154
Okay.
597
00:28:48,154 --> 00:28:49,390
Because I don't know
if you're ready.
598
00:28:49,390 --> 00:28:50,627
Thank you, Chef.
599
00:28:50,627 --> 00:28:52,096
Tiffany, what do you think?
600
00:28:52,096 --> 00:28:54,333
The cranberry, it's just
really, really thick.
601
00:28:54,333 --> 00:28:56,605
And you have the thickness
of the cranberry
602
00:28:56,605 --> 00:28:58,876
and also with
the crème anglaise,
603
00:28:58,876 --> 00:29:02,449
but when you put 'em
all together...
604
00:29:02,449 --> 00:29:04,153
it makes a beautiful dish.
605
00:29:04,153 --> 00:29:07,894
So I have to disagree.
It's a big yes for me.
606
00:29:07,894 --> 00:29:11,467
- Why don't you hand
that apron off to her?
607
00:29:11,467 --> 00:29:13,940
- Oh, my gosh.
This is for you.
- I can't believe it.
608
00:29:13,940 --> 00:29:17,246
This is for you.
Represent the South well.
609
00:29:17,246 --> 00:29:20,052
- I cannot believe it.
- It's yours.
610
00:29:20,052 --> 00:29:24,661
My children are going
to be so proud. Thank you.
611
00:29:24,661 --> 00:29:27,466
I have some bad news, you guys.
612
00:29:27,466 --> 00:29:31,207
Mom's not coming home
for a while because I got
the white apron!
613
00:29:33,278 --> 00:29:35,883
Whoo!
614
00:29:38,088 --> 00:29:41,160
- We ready!
615
00:29:41,996 --> 00:29:43,733
The South is everything to me.
616
00:29:43,733 --> 00:29:47,607
It's my home, it's my culture,
it's my food, it's my family.
617
00:29:47,607 --> 00:29:49,410
- Whoo!
- I picked this dish
618
00:29:49,410 --> 00:29:51,114
because it represents
the tastes of the South.
619
00:29:51,114 --> 00:29:52,584
There's nothing more iconic
620
00:29:52,584 --> 00:29:53,953
than Southern fried chicken,
621
00:29:53,953 --> 00:29:55,590
and also people always
like to forget
622
00:29:55,590 --> 00:29:56,992
that we love vegetables, too.
623
00:29:56,992 --> 00:29:59,698
My name's Sav,
I'm 26 years old,
624
00:29:59,698 --> 00:30:02,136
and I'm a farmer
from Gadsden, Alabama.
625
00:30:02,136 --> 00:30:04,340
I do everything by hand
on my farm,
626
00:30:04,340 --> 00:30:07,346
and I grow some of
the best produce in the state.
627
00:30:07,346 --> 00:30:12,356
Before I was a farmer
I went to Harvard
on a full ride scholarship.
628
00:30:12,356 --> 00:30:15,530
Some people think
I'm wasting my education,
629
00:30:15,530 --> 00:30:18,234
but everybody always says
they wanna quit their job
630
00:30:18,234 --> 00:30:21,407
and start a farm,
and I actually did it.
631
00:30:21,407 --> 00:30:24,413
My true passion is in growing
and cooking your own food.
632
00:30:24,413 --> 00:30:28,288
That's why I'm here,
to pursue becoming a chef
633
00:30:28,288 --> 00:30:29,925
and prove that I made
the right call
634
00:30:29,925 --> 00:30:31,962
by going rogue
and starting this farm.
635
00:30:33,599 --> 00:30:36,270
♪ Ooh, I love to cook
636
00:30:38,642 --> 00:30:40,479
I certainly feel
that energy out there.
637
00:30:40,479 --> 00:30:42,717
Amazing.
638
00:30:42,717 --> 00:30:45,590
Hello! How are you?
Nice to see you, ladies.
639
00:30:45,590 --> 00:30:47,493
- Howdy. It's spicy.
- How are you?
640
00:30:47,493 --> 00:30:49,531
I just got some serrano on it.
641
00:30:49,531 --> 00:30:52,036
- I'm Sav. S-A-V.
- Sav.
642
00:30:52,036 --> 00:30:53,238
What are you cooking?
643
00:30:53,238 --> 00:30:54,508
So I'm doing
a Southern fried chicken.
644
00:30:54,508 --> 00:30:55,676
- Mmm.
- 'Kay.
645
00:30:55,676 --> 00:30:58,014
We're doing
a pickled green tomato,
646
00:30:58,014 --> 00:30:59,618
and then a stacked coleslaw.
647
00:30:59,618 --> 00:31:03,024
- Okay, I like it!
- Thank you.
648
00:31:03,024 --> 00:31:04,661
What's the food dream?
649
00:31:04,661 --> 00:31:06,799
I wanna start
a pay-what-you-can
650
00:31:06,799 --> 00:31:08,602
- farm-to-table restaurant.
- Yes!
651
00:31:08,602 --> 00:31:11,007
- But you have to make
a profit to stay open.
- That's right.
652
00:31:11,007 --> 00:31:12,176
Hey, Gordon,
once they try my food,
653
00:31:12,176 --> 00:31:13,445
there's gonna be a line
out the door.
654
00:31:13,445 --> 00:31:16,117
I ain't gonna be worried
about all that.
655
00:31:18,455 --> 00:31:20,492
- I'm excited to see y'all.
- Okay, good. Take care.
656
00:31:20,492 --> 00:31:21,628
- Bye.
- Right.
657
00:31:24,467 --> 00:31:26,872
Four minutes to go.
658
00:31:26,872 --> 00:31:29,009
- Chicken looks good.
- It's gonna be pretty.
It's gonna be pretty.
659
00:31:29,009 --> 00:31:31,414
It's pretty. It's crispy.
660
00:31:31,414 --> 00:31:34,453
Roll Tide, baby!
We good, we good.
661
00:31:34,453 --> 00:31:37,660
- Roll Tide!
- That looks good, Savannah.
662
00:31:37,660 --> 00:31:39,163
Not much longer.
663
00:31:39,163 --> 00:31:42,035
Seven, six, five,
664
00:31:42,035 --> 00:31:45,743
four, three, two, one.
665
00:31:45,743 --> 00:31:48,682
Woohoo!
666
00:31:48,682 --> 00:31:50,352
I'm feeling good.
667
00:31:50,352 --> 00:31:52,055
I've made fried chicken
a million times,
668
00:31:52,055 --> 00:31:54,260
but I'm also pretty nervous
669
00:31:54,260 --> 00:31:56,698
because this dish
is gonna define my future.
670
00:31:56,698 --> 00:31:59,437
Whew! I'm a little emotional.
671
00:31:59,437 --> 00:32:00,573
Welcome.
672
00:32:03,411 --> 00:32:06,718
Hi, my name is Savannah,
but I go by Sav.
673
00:32:06,718 --> 00:32:09,123
Obviously from the deep South,
674
00:32:09,123 --> 00:32:11,494
so I had to make y'all
a little fried chicken,
675
00:32:11,494 --> 00:32:14,601
pickled green tomatoes,
purple sweet potato mash,
676
00:32:14,601 --> 00:32:17,372
and a green apple, purple
cabbage coleslaw stack.
677
00:32:17,372 --> 00:32:19,644
- Shall we take a look?
- Absolutely.
678
00:32:24,286 --> 00:32:27,126
Okay, visually, I like it.
I think it's quirky.
679
00:32:27,126 --> 00:32:29,531
I mean, are you trying
to be sort of clever
680
00:32:29,531 --> 00:32:32,670
with deconstructed slaw
so the dressing's underneath?
681
00:32:32,670 --> 00:32:34,808
Well, if you like
a little sauce,
get a little sauce.
682
00:32:34,808 --> 00:32:37,279
And the cabbage
is marinated as well,
683
00:32:37,279 --> 00:32:39,684
so hopefully
if you don't get enough sauce,
684
00:32:39,684 --> 00:32:41,320
you'll still get that punch.
685
00:32:42,724 --> 00:32:46,197
It's juicy. See that?
686
00:32:46,197 --> 00:32:48,134
I tried to bring one
of my chickens
687
00:32:48,134 --> 00:32:49,538
on the plane with me today.
688
00:32:49,538 --> 00:32:51,174
Wouldn't allow that.
689
00:32:51,174 --> 00:32:54,480
Sav, you are unique.
690
00:32:54,480 --> 00:32:56,585
Unique.
691
00:32:56,585 --> 00:32:58,254
This whole cabbage mixture,
692
00:32:58,254 --> 00:33:02,296
I liked the kind of adventure
of the sauce with it,
693
00:33:02,296 --> 00:33:04,768
and then you have these chilies
that are coming through
694
00:33:04,768 --> 00:33:06,270
that gives it
a little of that spice.
695
00:33:06,270 --> 00:33:07,774
I think the purple sweet potato,
696
00:33:07,774 --> 00:33:10,212
a little on the dryer side,
697
00:33:10,212 --> 00:33:13,318
but I could really see
the South here.
698
00:33:13,318 --> 00:33:14,921
Delicious.
699
00:33:14,921 --> 00:33:17,392
- So for me it's a yes.
-Wow.
700
00:33:17,392 --> 00:33:20,666
I love this.
It's just fantastic.
701
00:33:20,666 --> 00:33:22,469
I love the pickled green tomato.
702
00:33:22,469 --> 00:33:24,674
I love the color you got
on the chicken.
703
00:33:24,674 --> 00:33:27,379
It's delicious, and
it's enough for me to say yes.
704
00:33:27,379 --> 00:33:29,985
Thank you, Chef.
- Yeah.
705
00:33:29,985 --> 00:33:33,458
I gotta come clean with you.
I looked at this dish
and I was like,
706
00:33:33,458 --> 00:33:36,732
"Oh, my God.
This deconstructed coleslaw
is a disaster.
707
00:33:36,732 --> 00:33:40,573
What a bad idea."
But after tasting the food,
708
00:33:40,573 --> 00:33:43,612
and it started
with the coleslaw, which
I thought was amazing.
709
00:33:43,612 --> 00:33:47,185
The chicken seasoning on
the crust is slightly sweet.
710
00:33:47,185 --> 00:33:50,191
It's interesting,
it's salty, and for that,
711
00:33:50,191 --> 00:33:52,964
- I'll give you a yes
and an apron.
- Aarón: Wow.
712
00:33:52,964 --> 00:33:55,536
-That's three.
-That's three.
713
00:33:55,536 --> 00:33:58,341
- Awesome.
-Sav,
the chicken's perfect,
714
00:33:58,341 --> 00:34:01,180
cooked beautifully,
and the pickling on
the cabbage is stunning.
715
00:34:01,180 --> 00:34:04,186
So it is a very gallant yes
from me as well.
716
00:34:04,186 --> 00:34:08,461
-Four yeses!
- Thank you so much.
717
00:34:08,461 --> 00:34:11,802
- Congratulations.
- Thank y'all so much.
I really appreciate it.
718
00:34:11,802 --> 00:34:14,440
Roll Tide.
719
00:34:22,757 --> 00:34:24,360
Holy cow, y'all.
720
00:34:24,360 --> 00:34:26,230
- I know. I cannot--
- Whoo!
721
00:34:26,230 --> 00:34:28,802
- It's so surreal.
- Mother Mary.
722
00:34:28,802 --> 00:34:31,508
We're super proud of you,
Savannah. You know that.
723
00:34:31,508 --> 00:34:33,545
Thank you.
That means the world.
724
00:34:45,770 --> 00:34:49,076
So far the South is delicious.
It's charming.
725
00:34:49,076 --> 00:34:52,617
-I'm feeling it.
- The South is permeating
every pore of me right now.
726
00:34:52,617 --> 00:34:53,719
- Yeah!
- Yeah.
727
00:35:01,902 --> 00:35:03,505
Yeah, Pawpaw!
728
00:35:03,505 --> 00:35:07,412
I got my grandpa here,
who is 93 years old.
729
00:35:07,412 --> 00:35:09,684
I got my mom here,
and I got my dad,
730
00:35:09,684 --> 00:35:11,822
and I'm very excited
that my grandpa has come
731
00:35:11,822 --> 00:35:14,561
all the way from Houston
to L. A. to watch me cook.
732
00:35:14,561 --> 00:35:16,898
He's been there for all
the major events in my life.
733
00:35:16,898 --> 00:35:18,569
My name is Kolby,
I'm 30 years old,
734
00:35:18,569 --> 00:35:20,740
and I'm an entrepreneur
from Houston, Texas.
735
00:35:20,740 --> 00:35:22,309
I'm the youngest of four boys,
736
00:35:22,309 --> 00:35:24,380
and my dad
is Thornton Chandler.
737
00:35:24,380 --> 00:35:26,317
He played for
the Dallas Cowboys.
738
00:35:26,317 --> 00:35:28,555
Growing up, I never really
had the passion for sports
739
00:35:28,555 --> 00:35:30,693
like my brothers
and my dad did.
740
00:35:30,693 --> 00:35:34,333
My brothers would be outside
playing football and basketball,
741
00:35:34,333 --> 00:35:36,705
and I would always stay
in the kitchen with my grandpa.
742
00:35:36,705 --> 00:35:38,474
He was teaching me
how to make gumbo,
743
00:35:38,474 --> 00:35:40,312
teaching me how
to make crawfish étouffée.
744
00:35:40,312 --> 00:35:42,282
What we cooking today?
745
00:35:42,282 --> 00:35:44,386
I am absolutely doing this
for my grandpa.
746
00:35:44,386 --> 00:35:46,558
He is my biggest supporter
and my inspiration.
747
00:35:46,558 --> 00:35:49,864
You didn't go easy
on the butter. You did that.
748
00:35:49,864 --> 00:35:53,739
He wrote me a letter
before I left to come here,
749
00:35:53,739 --> 00:35:56,945
and he told me that
the best days of his life--
750
00:35:56,945 --> 00:35:58,481
Oh, my God, I'm so sorry.
751
00:35:58,481 --> 00:36:01,722
He told me the best times
of his life
752
00:36:01,722 --> 00:36:03,491
were the times when
he would pick me up from school
753
00:36:03,491 --> 00:36:06,364
and we would cook
in the kitchen together.
754
00:36:06,364 --> 00:36:08,736
And that was the best times
of my life, too.
755
00:36:08,736 --> 00:36:11,842
I'm here to show that
everything that he's taught me,
756
00:36:11,842 --> 00:36:15,516
I'm gonna put it into play,
and I'm gonna be
the next MasterChef.
757
00:36:15,516 --> 00:36:17,887
All right, Kolby!
Put that garlic in there, baby!
758
00:36:17,887 --> 00:36:21,628
- Hello.
- How you guys doing?
How are you, sir?
759
00:36:21,628 --> 00:36:23,766
- How are you, buddy?
-I'm great,
760
00:36:23,766 --> 00:36:26,137
and I'm making for you guys
a crawfish étouffée.
761
00:36:26,137 --> 00:36:28,274
All right, so tell me,
what does a good étouffée
have to have?
762
00:36:28,274 --> 00:36:29,677
Aarón: It has to have a lot
of different things.
763
00:36:29,677 --> 00:36:31,280
You have to make that beautiful
trinity cooked out--
764
00:36:31,280 --> 00:36:33,351
the onions, the celery,
and green bell pepper.
765
00:36:33,351 --> 00:36:35,556
-Right.
- That roux needs to cook out.
766
00:36:35,556 --> 00:36:37,527
And, you know,
I put the crawfish in
a little bit toward the end.
767
00:36:37,527 --> 00:36:38,695
- That way...
- Doesn't overcook.
768
00:36:38,695 --> 00:36:40,065
...I don't have
to overcook them.
769
00:36:40,065 --> 00:36:41,735
He's a magician in the kitchen.
770
00:36:41,735 --> 00:36:43,906
Magician in the kitchen.
771
00:36:43,906 --> 00:36:47,513
I got you. There you go.
I love it.
772
00:36:47,513 --> 00:36:49,517
- He's got a lot
of opinions, Pawpaw.
- Yeah, yeah.
773
00:36:49,517 --> 00:36:51,688
- That's why I know all I know.
- Aarón: I love that.
774
00:36:51,688 --> 00:36:55,395
This dish is absolutely
the most important dish
I've ever made in my life
775
00:36:55,395 --> 00:36:57,399
because I want this apron
more than anything
776
00:36:57,399 --> 00:36:59,136
I've ever wanted
in this world.
777
00:36:59,136 --> 00:37:02,375
-
Nine, eight, seven...
- All right.
778
00:37:02,375 --> 00:37:07,854
...six, five, four,
three, two, one.
779
00:37:07,854 --> 00:37:09,624
Whoo!
780
00:37:12,429 --> 00:37:15,936
My grandfather did not fly
all the from Houston to L. A.
781
00:37:15,936 --> 00:37:18,007
to not see me get this apron.
782
00:37:19,410 --> 00:37:21,848
So I have a lot on my mind.
783
00:37:23,752 --> 00:37:24,788
Let's do this.
784
00:37:27,727 --> 00:37:29,831
My name is Kolby,
I'm from Houston, Texas,
785
00:37:29,831 --> 00:37:32,670
and I've made for you today
crawfish étouffée.
786
00:37:32,670 --> 00:37:34,674
This dish is a Southern
comfort food
787
00:37:34,674 --> 00:37:36,444
and it's the first dish
that I fell in love
788
00:37:36,444 --> 00:37:38,715
with cooking with my grandpa.
I call him Pawpaw.
789
00:37:38,715 --> 00:37:44,426
Crawfish étouffée is classic,
so it has to be on point
790
00:37:44,426 --> 00:37:46,397
I know. I'm a little nervous
with you and Aarón,
791
00:37:46,397 --> 00:37:48,735
but I hope y'all can feel
my heart in this.
792
00:37:48,735 --> 00:37:50,539
I hope y'all can feel
Pawpaw's heart in it
793
00:37:50,539 --> 00:37:53,411
because that's what I'm putting
on the table for you guys.
794
00:37:53,411 --> 00:37:55,583
- Shall we? Please.
- Aarón: Let's do it.
795
00:37:56,952 --> 00:37:59,089
Okay.
796
00:37:59,089 --> 00:38:02,162
Visually,
it looks great!
797
00:38:02,162 --> 00:38:03,532
Crawfish itself
doesn't look overcooked.
798
00:38:03,532 --> 00:38:05,636
It doesn't look dry.
Looks nice.
799
00:38:05,636 --> 00:38:07,272
It looks good.
800
00:38:07,272 --> 00:38:10,044
And I added
a little red bell pepper to
give it the sweetness,
801
00:38:10,044 --> 00:38:12,449
so that way
while you're eating it
802
00:38:12,449 --> 00:38:14,721
you can taste the sweetness
and let the heat build up.
803
00:38:22,670 --> 00:38:23,639
Wow.
804
00:38:25,041 --> 00:38:27,580
So let me ask you,
do you think this is a dish
805
00:38:27,580 --> 00:38:30,619
that Pawpaw
would be impressed with?
806
00:38:30,619 --> 00:38:33,424
- Has he tasted this yet?
- No, he hasn't tasted this.
807
00:38:37,132 --> 00:38:38,869
Um, give me a minute, please.
808
00:38:40,004 --> 00:38:41,975
- Pawpaw.
809
00:38:43,645 --> 00:38:45,749
I need you for two minutes.
Would you mind?
810
00:38:45,749 --> 00:38:47,520
- Okay.
- Thank you, captain.
811
00:38:47,520 --> 00:38:48,689
Goodness, take your time.
There is no rush.
812
00:38:48,689 --> 00:38:50,091
- I'm okay, I'm okay.
- We good?
813
00:38:50,091 --> 00:38:51,895
I'm all right. Look, man...
814
00:38:53,599 --> 00:38:55,536
You can lead
the band right now.
815
00:38:55,536 --> 00:38:57,807
You could beat me
in a 100 meter race as well.
816
00:38:57,807 --> 00:39:00,011
- This way here. Please.
- Oh, look at him!
817
00:39:00,011 --> 00:39:02,750
- Take your time. There we are.
- This handsome gentleman!
818
00:39:02,750 --> 00:39:05,756
- Take your time. There we are.
- There he is. Look at this guy.
819
00:39:05,756 --> 00:39:07,492
This here is perfect.
Thank you.
820
00:39:07,492 --> 00:39:11,500
Now, sir, there's something
that you need to taste.
821
00:39:11,500 --> 00:39:15,141
Would you be so kind
just to take a little?
822
00:39:15,141 --> 00:39:16,745
Have...
823
00:39:18,882 --> 00:39:20,385
...a taste, sir.
824
00:39:25,596 --> 00:39:27,365
Describe the flavor.
825
00:39:28,969 --> 00:39:30,739
Oh, this is, um--
826
00:39:32,108 --> 00:39:33,411
He's getting there.
827
00:39:36,050 --> 00:39:37,987
He-- this is damn good.
828
00:39:39,323 --> 00:39:41,962
- This-- you know? It's good.
- Thanks.
829
00:39:41,962 --> 00:39:44,534
I'm so proud of him,
I don't know what to do.
830
00:39:44,534 --> 00:39:45,669
Do you think
that deserves an apron?
831
00:39:45,669 --> 00:39:49,844
It deserves an apron,
and, uh,
832
00:39:49,844 --> 00:39:51,881
if you got a gold star,
you can put that on it.
833
00:39:51,881 --> 00:39:53,685
Aarón: Aww!
834
00:39:53,685 --> 00:39:58,862
I think I speak on behalf
of all of our judges tonight,
835
00:39:58,862 --> 00:40:02,637
and we agree with you, Grandpa.
He is deserving of an apron.
836
00:40:02,637 --> 00:40:07,045
-Ooh, yes!
837
00:40:07,045 --> 00:40:09,283
Would you be so kind
to do the honors, please,
838
00:40:09,283 --> 00:40:13,190
and give
your grandson an apron?
839
00:40:13,190 --> 00:40:16,665
- Ooh, looky there.
- Yes!
840
00:40:16,665 --> 00:40:20,171
- All right!
- Congratulations.
841
00:40:20,171 --> 00:40:21,741
All right!
842
00:40:23,712 --> 00:40:26,785
- Yay!
843
00:40:30,358 --> 00:40:32,563
Oh, my goodness gracious.
844
00:40:32,563 --> 00:40:34,867
I feel absolutely amazing.
845
00:40:34,867 --> 00:40:36,571
It's one thing to get
your MasterChef apron,
846
00:40:36,571 --> 00:40:37,740
but to have all the people
847
00:40:37,740 --> 00:40:39,744
who helped me get here
also be here
848
00:40:39,744 --> 00:40:41,748
and to get all four yeses
from the judges,
849
00:40:41,748 --> 00:40:43,952
it's just
an indescribable feeling.
850
00:40:57,345 --> 00:40:58,915
20 aprons. We did it.
851
00:40:58,915 --> 00:41:00,886
- The good news is
we got our top 20.
- Yes!
852
00:41:00,886 --> 00:41:02,757
-Come on.
- The South, they brought it.
853
00:41:02,757 --> 00:41:05,194
The South was great,
but the Northeast?
854
00:41:05,194 --> 00:41:08,067
- Next level stuff.
- The West was way more
inspirational for me
855
00:41:08,067 --> 00:41:09,771
- than the Northeast, come on.
- Aarón: Hold up.
856
00:41:09,771 --> 00:41:11,574
Let's not sleep on the Midwest.
857
00:41:11,574 --> 00:41:13,277
They're bringing
a lot of those big flavors,
858
00:41:13,277 --> 00:41:15,281
that sort of sincerity
with the food.
859
00:41:15,281 --> 00:41:19,657
I am declaring
that the next MasterChef
860
00:41:19,657 --> 00:41:22,563
- is gonna be from the South.
- That's quite a declaration.
861
00:41:22,563 --> 00:41:23,932
- That is a big statement.
- I have to agree with you.
862
00:41:23,932 --> 00:41:26,236
Famous last words.
Famous last words.
863
00:41:26,236 --> 00:41:27,907
- Wow.
864
00:41:31,848 --> 00:41:33,351
Next time on "MasterChef"...
865
00:41:33,351 --> 00:41:35,789
Welcome to the top 20,
everyone!
866
00:41:35,789 --> 00:41:37,960
- Yeah!
- Buckle up.
867
00:41:37,960 --> 00:41:40,999
...the competition kicks off
with a big twist.
868
00:41:40,999 --> 00:41:43,672
You'll cook alongside everyone
else from your home region.
869
00:41:43,672 --> 00:41:45,108
- All right, let's do it.
- Okay!
870
00:41:45,108 --> 00:41:46,911
The winner will also save
871
00:41:46,911 --> 00:41:50,586
their entire team
from elimination.
872
00:41:50,586 --> 00:41:53,190
- The competition is on.
- Let's go!
873
00:41:53,190 --> 00:41:57,499
- This will be the most
strategic season ever.
- I'ma make sure they right.
874
00:41:57,499 --> 00:41:59,837
- You're swinging
for the fences.
- I'm gonna win this challenge.
875
00:41:59,837 --> 00:42:01,808
I like people to be
a little bit afraid of me.
876
00:42:01,808 --> 00:42:03,177
Not a lot, but a little bit.
68783
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