All language subtitles for MasterChef US - S07E01 - Battle for a White Apron 1

Gordon Ramsay:
Tonight...

the battles begin.

The best home cooks
in America

go head-to-head

to claim a coveted
MasterChef white apron,

a spot in
the MasterChef kitchen,

and a chance to win
the ultimate prize.

Across the nation...

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

...home cooks showed up
in the thousands.

I'm the next MasterChef!

You're looking
at the next MasterChef!

Gordon:
From all walks of life.

I'm a nurse!

I'm a horse trainer!

I'm a teacher
and I teach fifth grade!

Man:
I'm a firefighter!

Representing
Milwaukee, Wisconsin!

( crowd cheering )

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

to prove themselves

to the food world's
biggest names.

I'm the owner

of a multi-Michelin starred
food empire,

Gordon Ramsay.

Internationally renowned
pastry chef, Christina Tosi.

And joining us
throughout the season

some very special
guest judges.

Including the legendary,
Wolfgang Puck.

For those who make it...

The veterans
are arriving.

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

And down on the farm.

Gotta be quick.

For better or worse.

What are you doing,
where is it?

They'll face
the toughest challenges

- in MasterChef history.
- Crazy.

Creating dish,
after stunning dish.

It's good.

I'm seriously impressed.

They'll battle it out

for a quarter
of a million dollars,

their own cookbook,

and the title of...

MasterChef.

Woo!

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

from Orlando, Florida

and I'm here on MasterChef
to show you

not only
can I save lives--

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

Woof!

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

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

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

I'm ready to feed people,

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

( cheering, applauding )

Yeah!

I'm Gordon Ramsay.

I'm Christina Tosi.

And you are 40

of the most passionate
home cooks

in all America.

Yeah!

Welcome to "MasterChef."

You're all from incredibly
different walks of life.

But you all share
the same dream.

To become America's
next "MasterChef."

Who here thinks
they have what it takes

to win it all?

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

Right here.

Right here.

- Diamond.
- Hi.

You look beautiful.

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

I am Miss San Diego, 2015.

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

I can go the distance

and shine
when you need to shine.

I can do that,
I'm a diamond.

( laughing )

Wow. Right,
where's Dan?

Right here, Chef.

How confident are you?

Guys my age,

no one expects us
to be good at cooking.

But little do they know,

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

got a whole lot of swag.

So, I am super confident
that this frat guy

is gonna be
the next MasterChef.

Deal with it.

You are the top 40
home cooks in America.

But you still
need to win

one of these.

( cheering )

A MasterChef
white apron.

There's just
one obstacle now

standing between you
and a white apron.

A battle.

You are all
about to embark

on an epic
culinary journey.

One of you will be
America's next MasterChef.

Are you all ready?

( all cheering )
Yes!

Ready to show us
that you deserve to win

a MasterChef apron.

( all cheering )
Yes!

Here to cheer you on
before you head

to your battles

are your friends
and family.

( cheering, applauding )

All of you,
good luck.

Announcer:
In the battle
for a white apron,

the home cooks
will face off

over
their signature dishes.

The judges will then decide
who wins

a MasterChef
white apron

and a place
in the top 20.

The competition's
going down.

Announcer:
Our first battle
for an apron

features Brandi
and Samson.

Two diverse home cooks
going head-to-head

over steak.

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

- I know.
- Announcer: Brandi

is 5th grade teacher
from Kentucky,

who hopes to use
her southern flavors

to school
the competition.

Brandi:
Mm.

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

I'm from
a very small town,

called
Irvington, Kentucky.

Everybody knows everybody.

The girl is fearless.

She makes great food.

Brandi:
We have so many farms,
we definitely have

more cows than people
in our county.

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

I think we have two now.

I am a super proud
Kentucky girl.

I'm proud
of Southern heritage

and what it's done
for my cooking.

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

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

We don't count our carbs.

I'm gonna get you
a white apron.

Get me one.

Brandi:
I stand in front
of 24 children every day

and I tell them
they can do anything

they want to
and to reach for the stars.

And that's really why
I'm here.

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

it's possible.

( in unison ) Our teacher
is the next MasterChef.

Announcer:
Standing her way is Samson.

A California mixologist
looking to shake things up.

Samson:
I'm gonna treat
this competition

like a cocktail.

With finesse,
flavor, and passion.

Being a mixologist

is an incredibly
important part of my life.

Because a lot of the flavors
I get to play around

inspire what I do
in the kitchen.

I was raised
as an Orthodox Jew

and I spent 20 years
keeping kosher.

I didn't have
my first cheeseburger

until I was in college.

And my world
of food exploded.

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

are you kidding me?

My family is still Kosher
and I am not,

so I'm sort of
the black sheep,

but it's afforded me
the opportunity

to experience the world
in a way different

than everyone else
in my family.

All right, bro.

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

This is the battle
of the steak.

I've cooked a million steaks
at home,

I can cook a steak
with my eyes closed.

I have all of Kentucky
counting on me.

I'm bringing
the apron home.

Samson:
Being in the MasterChef
kitchen means

that my family
will finally see

what I'm trying to do.

That apron's
coming my way,

come Hell or high water.

No one's standing
in my way for that.

Gordon:
Welcome, this is

the MasterChef kitchen.

Two very talented cooks.

One apron up for grabs.

with one spot
in the top 20.

Are you both ready?

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

Can you outsmart
the country girl?

I mean, she is a teacher,

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

We'll find out.

Tonight, it's the battle
of steaks.

You both have 30 minutes

to nail this.

Your time starts...

now.

So, Brandi,
what are you making for us?

I am making you
a cast iron skillet

seared steak,

with a Kentucky bourbon
cream sauce,

and a parmesan herb
crusted tomato.

I came from
a country kitchen

so my mother knows
how to cook,

my grandmother,
my great-grandmother.

And what's the secret

to your pan-seared
New York strip?

The cast iron skillet
is absolutely the secret.

I have one at home
that's 100 years old

it's my great-mother's,

never been touched
by soap and water.

I love it.

Woo.

Gordon:
Twenty minutes to go.

Samson,
describe your dish please.

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

with a reduction
of port and pomegranate,

with a little tarragon
and chocolate in there.

Tarragon and chocolate?

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

- Mixologist.
- Yes, sir.

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

And developing flavors
and building cocktail menus

day in and day out

is everything
that I try to do.

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

( snickers )
Can I cook a steak.

( chuckles )

Gordon:
Ten minutes to go.

So, the battle
of the steaks.

Brandi's already seared
her New York strip,

she's finishing it
in the oven.

I love that
Brandi's doing that

down home baked tomato.

Samson's New York strip

is beautifully seared
on both sides.

I've got a funny feeling

that Samson's
is gonna look like

something from
the French Laundry

and it's gonna be
all fancy.

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

I mean, things could still
go wrong for Brandi

if Samson nails the cook
in that New York strip.

Sixty seconds to go.

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

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

Gordon:
Ten, nine, eight,

seven, six, five,

four, three,
two, one.

And stop.
Hands in the air.

- Well done.
- Nice job.

Please, bring both
of the dishes

down to the front.

Brandi, describe
the dish please.

This is a cast iron skillet
seared steak

with a Kentucky bourbon
cream sauce,

roasted mushrooms,

and a parmesan
crusted tomato.

What are we looking for
inside here?

Brandi:
We want it to be
medium rare.

The steak is cooked...

beautifully.

Mm.

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

It is ugly,
but it tastes delicious.

- Good job.
- Thank you very much.

The New York strip,
it's tender.

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

a cast iron skillet.

The mushrooms, for me,
are a little underwhelming.

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

But overall, I love
that you kept it simple.

Thank you.

Samson, describe
the dish please.

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

with a reduction of port
and pomegranate.

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

- Right.
- I wanted to use
bittersweet chocolate

to balance the tartness
of the pomegranate.

Smart. See,
that's the exciting thing

about watching you cook.

You think at every step.

The sauce is good.

However, you can't really
taste the chocolate.

But the steak,
you've nailed.

- Good job.
- Thank you.

Hmm.

Juicy steak.

The port, that

they bring a nice acidity,
a nice tartness,

a nice richness
to the dish.

But I wish the parsnip purée
were thicker

and I wish
it were silkier.

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

Right, this is tough.

Yeah.

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

It looks like art.

Brandi, you know,
the flavor you bring

and the profile you put
on that plate

is mind-blowing.

So, this is really tough.

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

Quite frankly,
you both deserve an apron.

This apron, and with it

a place in
the MasterChef kitchen,

belongs to...

Announcer:
Brandi and Samson have has

to prepare
their signature steak dishes

in a head-to-head battle.

Now, only one will win
a coveted white apron

and a place
in the top 20.

This apron is heading...

to the South.

Brandi, congratulations.

Put that apron on.

Brandi, well done.

Flavor profile,
you can't teach that.

Samson, well done.

- Thank you, chef.
- Thank you.

Well, done, babe.
Congratulations.

Here we go.

( cheering )

( giggling )
Oh, my God!

Oh, my God.

Samson:
It's never fun to lose,

but the privilege
to be in that kitchen

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

is an opportunity
and a memory

I will take
with me forever.

You did very well.

I am so excited
to be in the top 20

for "MasterChef."

Aah!

It doesn't matter where
you come from,

a big city
or a small town,

if you work hard,

then your dreams
really can come true.

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

Announcer:
Up next,

a battle of the bakers.

Andrea is a 21-year-old
college student

from Miami.

I got that Latin flavor.

Andrea:
I come from
a huge Cuban family

where food is everything.

Whether
it's arroz con frijoles

or ropa vieja
with sweet plantain.

Everybody gets together
and eats their face off.

When I was little,
I was always in the kitchen

with my abuelita.

It was always
just so natural.

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

You know that, right?

Getting that
MasterChef apron

will just complete me.

It would be like
my Superman cape

of Cuban food.

I would be saving
the world.

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

I am an all-American girl
from Texas.

I was captain
of the cheerleading,

I was chair
of my sorority,

I captain
of my volleyball team.

I've always had
very high expectations.

So, you put anything
in front of me,

I'll own it.

And it's like that
with food for me.

We are gonna be baking
for Christina Tosi,

which is insane.

Baking is my passion.

Baking takes
a lot of perfection.

I know what ambition
it takes,

I know
the drive it takes,

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

Yes!

People definitely
underestimate me

because I'm young.

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

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

Taylor:
I know what it takes to win.

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

Winning this cupcake battle
is gonna be so sweet.

Gordon:
Welcome.

This is the battle
of the cupcakes.

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

the most important
cupcake

of your young lives.

- No pressure.
- No pressure.

Your time starts...

now.

Taylor, describe
the cupcake, please.

Chef, I'm doing
a fluffy yellow
classic cupcake

with
a lemon-raspberry buttercream.

You've whipped the egg whites
separately, why?

I wanted to add
a little bit more air

at the end
and hold it in.

Give it more
of a fluffy texture.

Andrea, tell me
about your cupcake.

So, I'm making
a guava cupcake

topped with
a cream cheese frosting.

It's kind of
a Cuban tradition

to eat guava and cheese
after a meal.

I love a good pastelito.

Exactly.

Gordon:
Dangers tonight would be

the batter
insufficient rise.

If the balance
of sugar and salt

and those
leveling ingredients

are off,

we're not gonna get
a cupcake,

we're gonna get
like a "cupmuffin."

Gordon:
Ladies, just under
30 minutes remaining.

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

Gordon:
Come on. Speed up.

Andrea's got
her cupcakes in.

That's good timing.

Taylor's is in
one minute after Andrea.

Ladies,
20 minutes to go.

Why are they...

No.

Taylor, how you looking?

Relax, babe.
Deep breath.

They're falling
a little bit.

Maybe you over folded
those egg whites

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

- Damn it.
- Oh, Gordon.

Is there any way
she can bring this back?

She needs to leave
the cupcakes in the oven

and just let them fail.

It's gonna be
a real problem.

Nothing she can do now
will save them.

The hell?

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

Only one apron.

Taylor, how you looking?

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

They're falling
a little bit.

Gordon, this could be
a real problem.

Nothing she can do now
will save them.

Look, Andrea's cupcakes
have just come out.

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

- Taylor.
- Taylor's are out.

Andrea starting to pipe.

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

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

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

Taylor is rotating herself
around the cupcake.

Beautiful.

One minute to go.

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

I am too.

Gordon:
Let's go. Ten...

Both:
nine, eight, seven,

six, five, four,

three, two, one.

And stop, ladies.
Hands in the air.

- Christina: Nice job.
- Woo.

Gordon:
Great job.

Ladies, please bring
your plates forward.

Oh, man.

It's beautiful.

- All right, Taylor.
- Yes, chef.

Tell me about
these cupcakes.

These are a classic
yellow cupcake

with
a raspberry-lemon buttercream

topped with
a sugared raspberry

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

Now, I see-- oops.

I can tell already

something went wrong
with the cake

because even just
pulling off the paper

I'm having a hard time.

Which definitely is a sign

- of uneven mixing.
- Over mix...

Yeah. When you whipped
those egg whites in.

- Oof.
- The ratio.

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

That ratio
of frosting to cake

is definitely not in line
with the cupcake.

Mm.

The frosting
is delicious.

It's bright, it's zesty.

With those flavors,

you're definitely still
in the fight.

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

It's very smart way
of doing it

but a bit of a risk.

Mm.

My God.

It's delicious.
The flavor's there.

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

But I'm gonna commend you
for the risk.

All right, Andrea.

Tell me about these cupcakes.

Andrea:
I made a guava cupcake

topped with
a cream cheese frosting,

with some toasted
coconut flakes.

I think the real test
is gonna be

if your cupcake paper
peels off.

Look at that.

Beautiful.

It's really
all about the flavor

at this point.

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

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

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

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

But really great job.

Why guava?

I really wanted to bring
the Caribbean flavors,

that's why I put
coconut as a topping.

I taste coconut
and the frosting,

but I don't taste guava.

However, frosting delicious.
Love the toasted coconuts.

This is a really,
really tough battle.

- It's a tough one.
- Yeah.

- You agree?
- Yeah.

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

because producing cupcakes
like this in 45 minutes,

that's the kind of talent

that we thrive
on working with.

One apron.

And it's going to...

( cheering )

Come on!

- Come on!
- Come on!

( shrieking )

( cheering continues )

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

but I'm so proud of myself.

And Andrea's gonna make it

really far
in this competition.

Stop making me cry.

Wearing this
MasterChef apron proves

that although
I may be young,

I have what it takes
to be in this competition.

Like, doesn't this
look good on me?

Come on.

Announcer:
Our next battle features
four American heroes

who have all
the credentials

to handle the heat
of the MasterChef kitchen.

Joe:
My name is Joe.

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

but my true passion
is cooking.

I'm about
20 pounds heavier

since he started
working here.

Joe:
My grandfather owned
one of the best

Italian restaurants
in Brooklyn

and when I cook,

I make sure
my Italian heritage

shines bright.

I can feel
my grandfather's blood

running through
my veins right now.

I'm more than ready
to knock this competition

out of the park.

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

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

My name is Eric,
I'm a firefighter

born and raised
in Queens, New York.

My grandfather,
my dad, and my uncle

were all
New York City firemen.

Growing up at the firehouse,
I got like,

a real appreciation
for cooking.

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

Boom.
There you have it.

There is
no harsher critic

than a table
full of New York City firemen.

I may be a third generation
firefighter,

but I'm gonna be
going home today

as the number one
home cook.

Freddie! Freddie!
Freddie!

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

and I am
the oldest firefighter

in this battle,

but pressure
is nothing to me.

I've fallen through floors,

I've picked people up

and dragged them
out of fires.

So, pressure is just
another spice on the rack

that I'm gonna use
to burn my competition.

( shouting )

( audience cheering )

Welcome, guys.
Come on down, please.

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

As the station cook,
I please palates

by always doing
something different

every day.

I love
pushing the envelope,

and this firefighter
is ready

to extinguish
the competition...

and get my white apron

and show Gordon Ramsay
how to do this bad boy.

It's the battle
of the firehouses,

may the best company win.

Four of you stand
in front of us tonight,

but just two will pick up
those coveted white aprons.

You guys are gonna have
45 minutes

to make us your signature
firehouse dishes.

Your 45 minutes starts...

now.

Ooh wee.

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

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

- Whoa.
- Oh, oh, okay.

Got ourselves
a jokester, huh?

- ( laughing )
- Oh, man.

Manny, tell me
what you're cooking.

I'm doing
a chimichurri steak,

with white rice, black beans,
caramelized plantains.

I'm born and raised
in Miami,

so I always gotta infuse
the Caribbean.

It's kinda my go-to.

Why did you decide
to become a firefighter?

I followed
my father's footsteps

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

You like to eat too,
right?

I didn't get big
like this on magic,

you know, it takes work.

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

do you work out with?

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

Bam, baby!

Gordon:
Gentlemen,
30 minutes to go.

Freddie,
where did you pick up

- those knife skills?
- In the firehouse,

but I've been cooking

since I was about
10 years old.

Wow. Give us an insight

on the dish you're cooking,
please.

I am making
a chicken curry.

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

curry powder, and ginger.

Curries take time,
can you get that curry

to where you wanna go
in 45 minutes?

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

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

That's my job.

Mm.

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

I work in one
of the busiest firehouses

in New York City.

We do about 6,000 runs
a year.

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

So we're gonna do
a ground turkey,

cabbage, kale, carrots,
spring roll.

It's gonna be
pretty damn good.

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

Tell me
what you're cooking.

I'm making
a smothered pork chop.

Italian-style,

and then I have
crumbled hot and sweet sausage,

arugula, some Swiss chard.

It's a heart attack
waiting to happen.

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

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

I beg to differ.

Right, Joe's
smothered pork chop.

Look at the thickness
in that chop.

Can he get that cooked
in less than 45 minutes?

It's risky, for sure.

Eric's
Turkey spring rolls,

He's gonna have
to really get some flavor

into those spring rolls.

Smells fantastic.

And then Freddie
on the end.

Chicken curry is not made
in 45 minutes.

It takes hours.

Mm.

And Manny just seems
to be eating.

My, my, my, my, my.

Sixty seconds to go, guys.

Pressure, pressure.

Start thinking
about your plating.

Eric:
All right, boys.
Come on.

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

let's get them up.

Four firefighters,
two aprons up for grabs.

Fifteen seconds to go,

make it count guys,
come on.

Both:
Ten, nine, eight,

seven, six, five,

four, three, two, one.

Gordon:
Stop guys,
hands in the air.

Four firefighters,
two aprons up for grabs.

Make it count, guys,
come on.

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

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

Both:
Five, four,

three, two, one.

Gordon:
And stop guys,
hands in the air.

Christina:
Hands in the air, guys.

- Nice job.
- Well done.

- ( sighs )
- Okay, very carefully,

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

All right, guys.
Four amazing firefighters.

Four brilliant
home cooks.

But there's
just two places

in the MasterChef
kitchen.

Freddie, tell me
about the dish.

What we have here
is a chicken curry,

made with three spices,

also chopped up
some carrots, onions,

and some celery inside.

And what kind of chicken
did you use?

I used the chicken thigh.

It gives off a little bit
more flavor

than just the breast.

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

I like the pine nuts
in the rice.

I think that gives it
a really nice nuttiness,

really holds the heat
of the curry.

I wish you just
had more time,

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

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

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

Eric, describe
the dish, please.

This is
a ground turkey egg roll.

Inside it's got kale,
cabbage, carrots.

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

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

No, chef,
I'm just saying that,

you know,
as firefighters,

we have to stay
health conscious.

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

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

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

almost like you
caramelized the turkey.

I did with the shallots,
chef.

Really good.

- Well done.
- Thank you, chef.

All right, Manny.
What's the dish?

I made chimichurri steak
white rice, black beans,

and then I have
some sweet plantains,

caramelized
with some brown sugar.

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

Black beans, nice flavor.
Bright, fresh.

- The plantains are delicious.
- Thank you.

I think presentation

could have been
a little bit tighter,

a little bit more neat.

- But nice job.
- Thank you so much,

I appreciate it.

Joe, describe
the dish, please.

Joe:
It's a pan seared pork chop

smothered with Swiss chard
and arugula,

with a Yukon gold
and purple potato.

- What temp in the middle?
- 150.

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

Right.

That was in the oven
for how long?

It was in the oven for about
eight minutes.

Did you baste it
before it went in there?

I didn't baste it.

- You see how white it is.
- Mm.

- What does that mean?
- More overdone.

You got a great sear
on that.

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

The dish
in general is good.

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

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

- Thank you.
- Thanks, chef.

It's tough.
It's very tough.

- I--
- Okay.

- I'm happy.
- Okay.

Unfortunately, guys,
there's only two aprons

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

The two aprons belong to...

( clapping )

( cheering )

( screaming )

( screaming continues )

Oh, my God.
I love you.

I'm at a loss for words.

This is one
of the greatest moments

of my life.

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

Getting this is FDNY
on my shirt

was one
of the proudest moments

of my life.

And now I have
a MasterChef apron,

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

You did it.

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

Win this $250,000,

I'm gonna bring it back
to Station One,

and we're gonna put praise
on everybody.

Woo!

Announcer:
Coming up.

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

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

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

Announcer:
The MasterChef kitchen...

Ow, damn.

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

Man:
I'm a handyman.

I'm the right tool
for the right job.

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

I come from a very big
Sicilian family.

Man #2:
I'm a tuxedo salesman

from
Slippery Rock, Pennsylvania.

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

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

And you're the oldest ever
competitor.

I'll send those
youngsters packin'.

I wanna show 'em.

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

Do you really want me to?

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

Who taught you
to chop like that?

Announcer:
... of these talented
home cooks.

Christina:
Look at that.

Announcer:
That has transformed them...

You cook
like an angel.

- It's delicious.
- Thank you.

Wow.
You absolutely nailed it.

You blew
the two of us away.

Announcer: ...into
potential MasterChefs.

This apron goes to...

- Terry.
- Ugh.

- Gordon: Bill.
- Barbara.

- Gordon: Nathan.
- Christina: Lisa Anne.

Announcer:
And proud winners

of four more
MasterChef aprons.

( squeals )

Yeah!

( screaming )

Announcer:
Our next home cook is David.

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

David:
I'm a professional
poker player.

My first appearance

was when I played
at the World Series of Poker

and came in 2nd place
in the main event,

for $3.5 million.

I've had numerous titles
including winning

the World Poker
Tour Championship in 2010.

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

in the world.

Pretty much
whatever day it is,

I'm just playing poker,
making money,

eating good food,
living the high life.

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

Do you cook?

No. Not yet.
But I pretend.

I have
a five-year-old daughter

named Lilianna.

And she is the greatest thing
in the world.

Here you go.

Hmm, yummy.

When you have a child
your priorities shift.

You take a little bit

less risk
at the poker tables.

You realize that you have
someone else

who's life
is in your hands.

World Series of Poker
bracelet,

World Poker
Tour Championship.

Best trophy of all,

picture of me
and my daughter.

You really learn
what matters

and that's being
a good example for her

and giving her
lots of love.

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

You're my MasterChef.

Aw.

Nothing gives me more joy

than when I serve someone
something I've made

and seeing
their eyes light up.

That experience
is sort of like

the opposite of poker.

It's why I cook.

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

This is for you.

Announcer:
Betting against David,

is Joe.

A marketing manager
from Philadelphia

who seems
to have it all.

He's got the poker face,

but I've got the confidence
and the intelligence,

the ability to learn
everything and anything

that I need to know.

From the outside,

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

He's arrogant.
Full of himself.

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

I'm passionate.

I worked in fine dining
as a marketing director.

Having worked in some
of the best restaurants

in the world,

there is not
a single contestant

who has a better palate
than I do.

I'm gonna go
whip up that pork

that you taught me
how to make.

Maybe I'll get the chance

to introduce you
to Chef Ramsay, huh?

He has to meet
the MasterChef winner's son.

My son is the love
of my life.

The same passion,
drive, care

that goes
into my cooking,

goes into being
a father.

David:
All right, here we go.

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

my son is nothing
but perfect.

I just need
that perfect white apron.

Welcome, guys.

Woo!

I'm approaching
this battle,

the same way I would
a poker tournament.

MasterChef
is my final table.

And I'm going all in.

Gordon:
Right, gentlemen,

this the battle
of the pork chops.

Christina:
The biggest 30 minutes
in your culinary lives,

starts...

now.

Joe, tell me
about the dish.

So, this evening,
the chef has prepared for you

a brandied cherry
pork chop,

roasted garlic
cauliflower purée,

with cauliflower florets.

What's in the blender?

Manchego cheese,
parmesan cheese.

I'll also be adding
just a touch

of a British
favorite here, Marmite.

Gordon:
You know what Marmite is,
right?

It's a yeast extract.

Marmite will actually be
in my brandy sauce.

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

Joe, what do you do
for a living?

I worked in marketing.

I have several different
restaurant concepts.

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

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

How's it going now?

It folded about six months
after I left.

And I had nothing
to do with it.

The restaurant's now close.

Twenty minutes to go.

Thank you, chef.

David,
what do you got working?

I'm making you guys
a pork chop

with blue cheese grits,
sautéed escarole,

topped with
caramelized onions.

Why not
a cheddar cheese grits?

The blue cheese brings
that sourness

to kind of go
with that bitterness

of the escarole.

And the salty
of the pork chop

and the sweetness
of the caramelized onions.

You get a balance.
Everything is about balance.

Christina:
What do you do
for a living?

I am professional
poker player.

How much money
have you earned this year?

What are you, the IRS?

Career earnings?
About $9 million.

Not bad for a young man.

A fraction of youth.

( both laughing )

Gentlemen, just under
ten minutes to go.

Two amped up,
serious contenders.

I mean they both
have jeopardy

because pork is unforgiving.

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

I'm not eating
pink, pink pork.

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

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

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

that's a little trickier.

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

Watch your eyebrows, Joe.

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

Faster, you guys, come on.

I want to see a dish

worthy
of a MasterChef apron.

First he does,
he makes sure the plates

are spotless.

Ten seconds, guys.

Here we are.

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

Both:
Six, five, four,

three, two, one.

Gordon:
Hands in the air.

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

Woo!

Bring your pork dishes
forward

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

Let's go.

Joe,
describe this, please.

I have a beautiful
brandied cherry pork chop

cooked medium...

Gordon:
Mm-hmm.

...a purée of roasted garlic
and cauliflower,

with cauliflower florets.

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

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

that that pork in the center
is not medium.

No bet.

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

I'll gamble you right now,
a million dollars

that pork in the center
is not medium.

- No bet.
- Mm-hmm.

Just touch
the center of that.

- Slightly under.
- Just missed it.

How long was it
in the oven for?

Pan seared
the whole way, sir,

water basted.

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

When you cook
a pork chop on the bone,

that thick,
it needs to go in the oven

to cook it evenly.

Wasn't a big fan
of the yeast extract,

but it actually works.

Cherries, brilliant.

But the hero,
you've undelivered.

- Thank you.
- Thank you, chef.

Hmm.

You got some real flavors
going on in there.

I get some spice that feels
a little bit overbearing.

But I see the potential
in this dish.

Thank you.

All right, David,

tell us
what's on your dish.

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

sautéed escarole,

topped with caramelized onion
and blue cheese crumbles,

and a little bit
of thyme.

Now you choose a chop
without the bone.

What are we going for,
cookwise?

Medium.

- It's beautiful.
- Thank you.

Mm. I think the escarole
is very smart.

The thyme I could
do without.

But overall, it's
a very thoughtfully

composed dish.

- Thank you, chef.
- Nice job.

Pork's cooked beautifully,

but grits
difficult to elevate.

Blue cheese, did it work?

It's a very dangerous game,
that.

Because you love
blue cheese,

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

so pull back on that.

'Cause it's very salty.

- Thank you.
- Thank you, chef.

Give us a moment, please.

It's a tough one, though.

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

- Happy?
- Yeah.

One of you knows
that you deserve a spot

in the top 20.

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

pick it up
and put it on.

( cheering )

Yeah!

Daddy.

I got it.
I got it.

Joe:
I thought when my pork
would rest,

it would rest
to a medium,

and it just didn't
quite get there.

David was
a worthy opponent.

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

Proud of you.

Joe:
I've learned my lesson.

You shouldn't gamble
against poker players.

David:
To have my daughter
see me come out

with
a MasterChef apron,

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

I'm proud of you, Daddy.

Announcer:
Next week, the search

for America's next
MasterChef continues.

For one of you,
this is it.

Announcer:
With only 10 white aprons
remaining,

the competition
heats up...

The best way
to turn your lady on,

is to turn your stove on.

- Hmm.
- ( both laughing )

- Woo!
- Announcer:
In some of the most

- intense battles--
- What is he doing?

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

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

Falling apart...

Sync & corrections: Ajvngou
www.addic7ed.com