All language subtitles for masterchef.us.s10e01.1080p.web.x264-tbs

Gordon: It's the epic tenth
season of "MasterChef."

Over the past decade,

tens of thousands have auditioned.

Crowd: MasterChef! MasterChef!

Hundreds of home cooks have tried...

"MasterChef" is the
best moment in my life.

- ...and failed.
- This entire experience was bigger than anything.

And nine have been
crowned MasterChef winners.

Gerron: I am America's
next MasterChef, baby!

Now, it's time for someone
else's dreams to take flight.

( music playing )

This is "MasterChef" season ten.

We're doing things differently
every step of the way.

This season the competition
is the biggest ever.

Season ten is extremely fierce.

The level is here. We want it all.

It's a season full of new challenges.

- Joe: Put on your blindfolds.
- Medics!

And surprise after surprise...

Chef Morimoto,

Alessandra Ambrosio, Grant Achatz,

Nigella Lawson.

Please, welcome a true
beast in the kitchen.

Oh, my God!

And for the first time
in MasterChef history,

our talented home cooks will travel

halfway around the world to London.

The city that I call home.

And this year, I'm
handing over the reins

to my flagship restaurant.

- Restaurant Gordon Ramsay.
- And then...

Today, you'll be cooking for royalty.

Oh, my God!

The person who wins
it all will walk away

with a quarter of a million dollars.

Gordon: We expect the
best every time you cook.

Season ten, step up!

You wanna milk that (
bleep ) thing, it's so raw.

- This pisses me off.
- ( glass breaking )

Why would you do that to us?

Have you been sent by
Mars on a special mission?

I'm not trying to be mean here.
I'm just being honest with you.

This competition has
completely changed my life.

You represent the monumental
tenth season of "MasterChef."

- You're not ready to go home.
- No, I'm not.

It is hitting on all
facets of deliciousness.

It's ready for primetime.
You are my teacher now.

- O-M-G. Delicious. -
Buckle up. It's season ten.

We don't know what the
heck is gonna happen.

What I want to see is that
excitement on a plate right now.

( music playing )

Joe: Guys, isn't it amazing? 10 years.

Just how many cooks have
come through our kitchen?

Gordon: We've crossed the country

in search of America's
greatest home cooks.

Now, we're down to our most promising.

Trust me, our tenth season is
gonna be an incredible ride.

Man: "MasterChef" is
the place for people

who come from nothing
to become something.

This truly could change my life.

Can you believe we made it
all the way to "MasterChef"?

I'm here, finally!

- You're gonna win it.
- I can't believe this.

Woman: I've always
wanted to be able to cook

and to own my own restaurant.

And today I get the opportunity
to make my dream come true.

Guys, I can't believe we're here.

- This is unbelievable.
- It's amazing!

( music playing )

( cheering )

- Whoa! "MasterChef!"
- ( cheering and screaming )

- Are you ready to get your apron?
- Oh, heck, yeah.

- Let's rock and roll.
- Okay, so am I.

Yeah!

This is crazy.

Is Gordon gonna give me an apron?

What?

Woman: I'm a stay-at-home
mom, and I have always wanted

to prove that I can cook,
and this is my chance.

If I can do this, I've just made it.

- I don't...
- ( cheering )

Oh, my God, look! There!

Oh, my God!

Oh, my God!

Yeah!

Oh, man!

Yeah! Gordon!

Welcome to the tenth anniversary
season of "MasterChef!"

Nine incredible seasons have
all lead to this very moment.

Wow.

Your food dreams can go anywhere.

And if you don't believe us,

there are three people

whose lives have been
changed by "MasterChef."

Please, welcome former winner
Shaun from season seven,

Christine from season three,
and Jennifer from season two.

Jen, you've been busy.

"MasterChef" literally changed my life.

I have three restaurants.

- Gordon: Wow, amazing.
- Wow.

Christine, you've just
launched your first restaurant.

I've opened the Blind Goat,

which is a modern Vietnamese gastropub.

- Shaun, welcome back.
- Thank you, Chef.

Give us an insight into
what you've been doing.

Next stop for me is
my very own residency

at the brand-new MasterChef
restaurant in Dubai.

Yeah.

Tonight, those three
talented previous winners

are sticking around to help you,

because they've been
in your shoes before.

You're all about to take your first step

into the most famous kitchen
anywhere on the planet.

And we have huge surprises
in store for you all,

including the biggest prize package

in the history of "MasterChef."

A cool quarter of a million dollars.

They will also win the coolest trophy

on the face of the planet.

Yeah! Yeah!

The MasterChef trophy.

Yeah!

Gordon: But that's just for starters,

because there's an even
bigger prize on the line.

The winner will receive
the most amazing training.

In one of my restaurants.

Man:
Oh, my...

Also in one of my restaurants.

And in one of my restaurants as well.

And your chance to win it
starts at this very moment.

We wanna see your signature dish,

your personality, on that plate.

If we all think your
dishes are good enough,

you'll get one of these.

A coveted MasterChef apron.

There are 20 up for grabs.

And last I looked,

there's way more than
20 people right here.

- Yes, there is.
- Gordon: You have to cook us the dish of your life

with support from your
family and friends.

This season you need to
convince all three of us

in order to move forward.

That means that if you hear just one no,

you're going home.

Welcome to the competition.

Cook your hearts out, and good luck.

Man: Seeing the judges
for the first time,

it's surreal, because we had a dream.

Now we're in the dream. Now
we're making the dream a reality.

- Wow.
- This is it. Season ten.

The standards this
year is extraordinary.

I've never been so excited to start
tasting these incredible signature dishes.

And for the first time in the
history of this competition,

we have one of these each...
an amazing battle pass.

It's a judge's save to use
across the entire audition process

for one talented home
cook for a second chance

to land themselves an apron.

It's a true game changer.

Buckle up, here we go again.

Let's do this, come on!

- Wow.
- I want a kitchen like this.

Man: To be in the MasterChef kitchen,

it's a surreal moment.

Everything I've wanted my whole life

is standing in front of me

and I can't wait to start cooking.

Welcome to the MasterChef kitchen.

Here's how it's gonna work.

One by one, you guys
will be called down,

and you will each have 45 minutes

to make your signature dish.

You guys ready? Yeah!

First up, Alan. Come on
down and take your station.

Next up, Sabina.

All right, guys.

Your time starts now!

- Let's go!
- This is giving me goosebumps,

and, I mean, we're already done.

We've been through this.

- Yes!
- Good job.

Season ten... I'm
looking for finesse,

a great student, and more importantly,

who can we propel to
America's next MasterChef?

I've prepared pretty much my
entire life for this competition,

and I feel great about my dish.

I grew up in a Filipino household.

We were actually pretty poor growing up,

but there was always food.

Food's been a huge part of my
life, huge part of my culture,

and it's... it's
really my passion.

Perfect.

I'm a recovering lawyer.

I left that to pursue this
amazing passion of mine

because food just means
the absolute world to me.

I'm originally from Russia,

so I wanna elevate Russian cuisine

into something that's elegant.

And I wanna get this apron
because it's me on a plate.

One minute left.

Make sure you have all your
ingredients on your plate.

Okay, what else am I missing?

- Nice and slow, nice and slow.
- Careful, careful.

- Time is running.
- Go, girl, go, girl.

All: Five, four, three, two, one.

- Hands up!
- Hands up!

Let's go!

Joe: Oh, hello. Welcome.

My name is Alan, and for you guys today

I've made a pan-seared chicken adobo.

My name is Sabina,

and I made you a chicken schnitzel

with a salad Olivier.

Gordon: This year is super competitive.

These things, they're
few and far between.

Thousands tried out and have to find 20.

The good news is you've
fancified the Russian salad

and cooked the chicken beautifully.

The sad news is there's not
an ounce of seasoning on there.

- Joe: Yeah, it needs salt.
- I definitely do believe you are teachable.

I'm just not sure
you're ready this year.

It's a good dish, but it's not
"MasterChef" season ten worthy.

You're a a chili, a lemon squeeze,

and some salt away from an apron,

but that's all it takes.

- ( cheers and applause )
- Oh!

Guys, season ten, honestly? So
much more difficult this year.

Especially in front of all those
friends, families, and contestants.

I think sometimes the
pressure takes hold.

If you can't stand the
heat, get out of the kitchen.

- Mommy!
- Let's go, baby!

Oh, my God, I can't believe I'm here.

I feel like I'm in a dream right now.

I hope I don't wake up from this dream.

My name is Dorian
Hunter, I'm 45 years old,

and I'm from Cartersville, Georgia.

Let's go, Mommy.

Let's go, baby!

I was a young mom.

I was 18 when I had my first son,

and I didn't have any money.

I had to work fast-food to survive.

And right now I'm at a carpet mill.

Every day I go into
that place, I'm like,

"This is not the place I need to be."

I need to be doing my passion.

Cooking is my passion.

I don't just like cooking.

I love cooking.

And some days I can't even
sleep because a idea comes

and I have to see it on the plate.

- You're doing good, Mom.
- Let's go, baby.

You happy Mommy in the
MasterChef kitchen? Huh?

Guys, the suspense is killing me.

I need to go have a look.
I'll be back in a minute.

( cheers and applause )

That's the guy from TV.

Oh, dang!

On a scale of ten, how
good is mommy's cooking?

- A hundred.
- A hundred. I love that.

I love that! Now, tell
us what you're doing.

- Okay, so I'm making a drunken chocolate cake.
- Drunken?

My cake has a lot of layers to it.

- Yes.
- When you look at it, you see a chocolate cake,

- Love that. - but once
you start biting into it...

- We go to heaven. Yes.
- Yes. All the way.

- I love that. Well done.
- All the way.

What? What?

- Mommy, get your plate.
- Oh, my God, was that just Gordon Ramsay?

Come on, baby.

- Oh, there we go.
- That looks really good.

It do? You gonna get some when we done?

I hope the judges say, like,

"This is the best cake I
have ever in my life tasted."

- Girl: Two minutes left.
- Oh, my God!

- Girl: Time's running up.
- Home stretch, baby.

- All: Five, four...
- I'm shaking so bad.

...three, two, one!

- ( cheers and applause )
- That's it. Good job.

That's it. That's it.

Woman: Dorian!

I've been working towards
this moment all my life.

All right, baby.

It's either now or never.

Let's go, baby!

Oh, my... ( chuckles )

Oh, my gosh.

- Hi. What's your name?
- My name is Dorian.

- Great to see you again.
- Yes.

- So, why "MasterChef"?
- Mm... Oh, I'm sorry.

- I'm sorry.
- Take your time, Dorian.

This year is the year that I chose
to change the rest of my life.

I don't wanna just be
the home cook anymore.

Sounds like exactly what we're
looking for. What is the dish?

This is a drunken chocolate cake

with hazelnut toffee and
a vanilla bean anglaise.

- This is me on a plate.
- Should we taste?

- Dorian, why dessert?
- That chocolate cake is

one of my husband's favorite
and my children's favorite.

So, in making it, I just figured
I would represent my family.

They love that cake.

How many times you made this dish?

A hundred times over.

- Have you tasted that?
- Yes.

Season ten, the most competitive year

in the history of this competition.

Dorian, we only have
20 aprons to give out.

Remember, you need a
yes from all three of us

to get an apron this season.

Can you become America's
next MasterChef?

I can't explain to you
how much this means to me.

It's a life changer.

That cake is gonna change my life.

Aarón, what do you think?

You came in bold and brave

with a beautifully
executed chocolate cake.

So, it's a definite yes.

I agree with you. For me it's a yes.

Clearly there's passion on that plate.

But I'm gonna be brutally honest.

There's one ingredient there
that you didn't need to make.

- Yeah, okay.
- So, for me...

it's a no....

to the crème anglaise

- and big fat yes to the apron.
- Jesus.

Congratulations, girl.

Let's get this on. Well done.

- ( crying )
- Good job.

I can't tie it.

I can tie it for you. Here we go.

That was exceptional.

- Thank you. Thank you.
- Okay? Great job.

- Yeah!
- Yay!

Look, Mommy got an apron!

- You won!
- I won.

That's right, I won.

This is like the beginning
of the rest of my life.

- God, that cake is delicious.
- Aarón: Come on, yeah.

Gents, there is one to watch
immediately. Oh, my God.

Good stuff. Can't wait
to taste some more.

Looking good, Goose. Love it.

- All right.
- Looking right, looking right.

It's amazing. I love the family
support that they all have.

- Yeah.
- Go, Liz! Go, Lizzie.

- Whoo!
- Go, Liz.

I'm feeling slightly under pressure,
but I always do that to myself.

I just... I wanna be
the best. I wanna win.

This is the cook of my life. Absolutely.

Can't you see the way I'm sweating?

- Looking good, Goose.
- That's a lot of dough.

I've taken time off of
my senior year at school

and I've put everything on the line here

because I can't get the idea
of being a chef out of my head.

I wanna chase that as long as I can.

- Let's go, Liz!
- Whoo!

What's going through my head
right now is what is waiting

on the other side of those doors,

- and that's that white apron.
- You got this, Liz.

The last 14 months have been
just absolutely a challenge.

I lost everything.

I went through a really bad divorce,

and I want a new start.

You're gonna walk out with that apron.

Liz: Cooking is my purpose in life,

and I just really believe that
"MasterChef" is the beginning.

I'm chasing a dream,

and this is the biggest
opportunity of my life.

- Gordon: The dish, please.
- I'm sharing with you today

a Mediterranean red snapper.

It screams Mediterranean, and
you cooked the fish beautifully.

- Like a pro.
- Oh, my God, thank you.

This is an Afro-Caribbean take
on the Korean bulgogi bowl.

I think this dish is smart

with this kind of African fusion.

I think you're on to something.

Today, I brought you a
handmade lamb ravioli.

I have to say, I totally
expected to not like this,

and it's really good.

Apron, apron, apron.

( music playing )

( all screaming )

( screaming continues )

Really good dish.

Did you swallow a nice
pill? What's happened to you?

I am nice to nice
food. This is nice food.

So, Joe wants to be
nice to the nice ravioli.

- ( Gordon laughs )
- Joe wants to be nice?

Oh, my God, you did it!

Great job. We did it.

( music playing )

Bone-in ribeyes.
Who wants a bone-in?

I want a bone-in.

Flame on!

Guys, season ten so far?

The standard has been incredible.

Really elevated, MasterChef-worthy
apron dishes. Beyond belief.

I'm hoping there's
more talent out there.

You know what? I hope so.

- Hello, Subha.
- Hello, Chefs.

- Is this your mom?
- This is my mom. She's 84 years old.

She looks so gorgeous.
Are you nervous at all?

I'm making Cajun dish and I'm an Indian.

- That's what I'm worried about.
- All right.

- Awesome. You got it.
- Whoo!

Subha: I'm very confident
about my Cajun cooking.

However, this one dish is gonna make me

or break me in "MasterChef,"

and the nerves are up.

There's a wrapper in the yogurt.

Wrapper in the yogurt. Thank you.

( exhales )

It's sex on a plate. It's amazing.

All: Ten, nine, eight, seven, six,

five, four, three, two, one.

Shaun: Hands up.

- ( kiai-ing ) -
Wow! I'm so proud.

Get your apron.

Woman: Good luck.

( kiai-ing )

What does that mean?

This dish is cannoli Siciliani.

It doesn't look like a
cannoli. What have you done?

Cannoli, it's... it's
dessert to celebrate

the male genital.

Is a sexy dish. It's very masculine.

I want to give it back
to the female population

- to do something
more... - Feminine.

Yes.

- It's a vannoli.
- A vannoli.

- Not a cannoli.
- Wow.

Let's try it.

Yes, sir. That is me on a plate.

A little crust, soft
and gooey on the inside.

- So it's a bread pudding in an essence.
- Yes, sir.

- It kinda tastes like a
soggy croissant. - Mm-hmm.

I mean, visually, I don't know
why you've cubed it like that.

Aarón: You can actually see a lot
of that fat that hasn't rendered.

You've got one of the
most authentic cuts.

I just can't believe you
absolutely destroyed it.

- Man.
- Sorry.

If you're going to reinvent cannoli,

it better be the best in the world.

( nervous laugh )

But it's not very good at all.

Unfortunately, for me it's a no.

Sadly, it's a no.

- ( cheering )
- Yeah! We love you.

Oh, my Lord.

Gonna be a long season. Oh, God.

Subha: I'm 54 years old
and I always loved cooking,

but I was never able
to follow my passion.

So I wanna prove to the world that
you're never too old to chase your dream.

What is this?

First name, where you're
from, and what's the dish?

My name is Subha, from New York.

My entire family is here.

My dear wife and two
children and my mother.

She came all the way from India.

- What?
- What?

The dish is jambalaya

with a side condiment,
raita, from India.

Hold on a minute. You've
taken the biriyani lid

- Yes.
- and stuck it on top of a jambalaya.

- Yes.
- Why?

When I came to this country from India,

I came to New Orleans first.

You will taste the original

Cajun jambalaya served
in an Indian platter.

I live in New Orleans. You're treading
in some really uncharted waters here.

Shall we?

- Please.
- Man.

- So... oh, boy.
- Wow.

- Mm-hmm. - Gordon: You're playing
with cultures here beyond belief.

Has your mum tasted this?

- Uh, not yet.
- Where is she?

She's, um, in the back.

- And the lady's name is?
- Ambujam.

- Excuse me one moment.
- Oh, man.

( cheers and applause )

Madam.

- Would you mind coming in for two seconds?
- Yes.

- I'll help you in. Thank you.
- Yes, yes.

I'm so excited to be with you!

- Okay.
- There we are.

Now, mum, we have a biriyani top

with a jambalaya interior

served with a biriyani raita

that you never serve with a jambalaya.

- You okay?
- This is so... special.

Aarón: Aww!

Back in India, we don't
allow men in our kitchen.

- Gordon: No?
- That's women's duty.

But he won't listen.
He has done very great.

Thank you, Mom.

Mum, do you think he's done
enough to deserve an apron?

He deserves it and
you're going to give him.

- Aah!
- Oh, we're going to give him?

Wow. Joe, where we going?

I am going to confirm what mama said.

- I will give him an apron.
- Oh, thank you! Thank you so much.

But you have to have the
other two as well, so...

- Gordon: Aarón?
- I have to say, sometimes fusion equals confusion,

but not in this case.

- It's a yes from me.
- Thank you, Chef.

- For me, it's a capital yes.
- Thank God.

Mum, put this apron over your son.

- Ah! How nice of you!
- Thank you.

- Please. There we go.
- I'm humbled.

- Wear it with pride and don't let us down.
- Thank you, thank you.

Whoo! You did it!

I did not expect that.

If that's what he can do with a
Cajun inspired dish and jambalaya,

- can you imagine what he can do with a biriyani?
- Yeah.

( cheers and applause )

Gordon: With 15 white
aprons remaining...

Babe, it looks good.

...our home cooks work to put
their personalities on a plate.

You guys want it Boston
style? Give it to me, boss.

- ♪ Ba da da da ♪
- ♪ Ba da da da ♪

- ♪ Ba da da da ♪
- ♪ Ba da da da ♪

All: ♪ Ba da da, ba da da da... ♪

My name is Kenny, I'm 46
years old, and I'm a carpenter.

- Viva!
- ( cheering )

I'm tired of being a carpenter.

I've always wanted to give people
the great food that I give my family,

and I figured this is my
opportunity to do that.

Here I am showing exactly what I can do.

I had great grandparents that
came from Naples and Sicily,

so I had influences from
all the regions of Italy.

Ma, excellent job.

Food is everything to
us. My mother always said,

"Most people eat to
live. We live to eat."

Bada boom, bada bing.
It's all about the food.

- Perfect!
- Woman: Beautiful.

- That's a thin piece right there.
- Whoo!

( music playing )

What's up?

Joe Bastianich is held
in the highest regards

from the north end of
Boston and Little Italy,

and I feel that he's probably

gonna hold me to a higher standard.

- Hey!
- Hey. How are you?

- How are you?
- Good to see you, sir.

- Nice to see you.
- Honor to stand in front of you guys.

- What's your name?
- My name's Kenny Palazzolo.

So there's no doubt
that you're from Boston.

I am definitely from Little Italy

- in the north end of Boston.
- So what are you making for us?

A New York strip braciolettini,

saltimbocca stuffed with
bruschetta and cheese.

Can we start with the
proper pronunciation?

That is the proper pronunciation.

- It's Boston.
- What are you saying?

What kind of Italian do you speak?

I speak north end Italian.

- Have a good evening, everyone.
- Good luck, Italian Stallion.

- Thank you.
- Whoo!

There you go. Salud!

- Salud!
- Yeah!

- How much time do I have?
- Two minutes, Ken. Two.

Two minutes.

Could this be any more stressful?

Everything I've wanted my whole life

is gonna come down to this 45 minutes.

This is it.

This is definitely
pressure time right now.

Kenny, you got the cup
of cheese over here.

- Oh, the cheese. Oh, my God.
- Don't forget the cheese.

Keep it rolling. Keep it rolling.

Don't fall behind. 20 seconds.
You got it, you got it.

- Come on, Kenny.
- Just make it onto the plate.

- All: Ten, nine,
- Let's go!

eight, seven, six, five,

- four, three, two, one.
- Come on.

Hands up.

I'm a little nervous about my risotto.

I needed another two minutes.

- Go get 'em.
- Yes, sir.

Hopefully, my signature
dish is good enough.

I've been looking to hang up my hammer

for a spatula for a long time.

This is my passion, this is my dream,

and I have to chase it.

This is the opportunity
to change my life forever.

Good evening. First
name and what's the dish?

My name is Kenny Palazzolo.

I brought you a New
York strip braciolettini,

saltimbocca on a bed
of vegetable risotto.

So, where does the love
from coking come from?

Generations of my family.

I'm a guy that has a
fork, a spoon, and a knife

painted on the back of my boat that says

"Vivere per mangiare" under it.

What's the name your boat?

It is called "The Hey, Ma, What's Up?"

Because when I go to my
mother's house, I open the fridge

and I go, "Hey, Ma, what's up
with these chicken cutlets?"

So, the name of my boat is
actually a reference to food.

Let's hope it's good.

- Shall we have look?
- Yeah.

Shall we?

- Aarón: Kenny, look at that presentation.
- Gordon: Oh, boy.

- Wow.
- Visually, you've got it going on there, my man.

- I did my best.
- The braciole, not stewed in tomato sauce.

It's basically a grilled stuffed steak.

- Yes.
- So this is an interpretation

of what would be classic Italian.

That's wonderful.

- Wow.
- You've defied the odds,

because I'm amazed you got that texture

from a New York strip.

It does need homework on that risotto.

I needed another two minutes.

You know, it's a fierce
competition this year.

But I can taste the
passion. That's evident.

For me, it is an absolute yes.

It's really impressive. 100%
yes for an apron for you.

It's far from traditional,
but it's well-executed,

and I think it's a
really good interpretation

of your personality into a
tradition of Italian food.

( speaking Italian )

There you go.

Kenny: Joe
Bastianich...

to hear him say that he believed in me,

and handed me that apron,

such a surreal moment in my
life. I'll never forget it.

- Get ready to do it.
- Gordon: Get that apron on.

- Good man.
- All the dreams right here.

All of my ancestors, they're looking
down and they're smiling right now.

- ( cheers and applause )
- ( screaming )

- Yeah!
- Whoo!

- Yes!
- Woohoo!

Whoo!

( cheers and applause )

They're not South Carolina
shrimp, but they'll do.

A lot of talent has come
through this kitchen so far.

Yeah, I'm taken aback by
how much these home cooks

are showing themselves on these dishes.

Every dish, one after the
other raises the level.

- It's amazing.
- Really impressive.

- Woman: Careful trimming.
- I'm not gonna cut my hand off.

Ooh! Those crawfish are spicy.

You're not gonna find anybody
more competitive than I am.

- That's right.
- I'm a tournament fisherman.

I treat every day like tournament day,

even when I'm cooking, and
I strive for perfection.

That's the only way to be in life.

Okay, I think this is good.

- Did you taste it? Okay.
- Yeah.

Man: This is the first
dish I made for my wife

when she wasn't that interested in me,

but the dish was so
good that didn't matter.

And here we are ten years
later happily married

and we have an
11-month-old at home.

So, this is the dish that's
gonna get me an apron.

All: Five, four, three, two, one!

Shaun: Hands up!

- The dish, please.
- I did my take

on a red fish couvillion
with sautéed shrimp.

This is a cold steak salad.

The flavor profile is
from northern Thailand.

The challenge with this is balance.

You've achieved it.

You cooked the fish beautifully.

You could be one to watch.

( cheers and applause )

Babe, I'm so proud of you.

Thank you. Thank you all!

Sarah, come on down
and take your station.

My name is Sarah, I'm 31 years old,

and I'm from San Diego, California.

I actually wanted to come to
"MasterChef" for the last couple years,

but I have three kids under three.

- Isn't Mommy doing such a good job?
- Yes.

( babbling )

- Yeah, is she making some potatoes?
- It's yummy.

- Yummy.
- Yeah.

I have so much support behind me.

I just got out of the
military last year.

And my husband said,
"Go do this for you.

This is where your heart is."

I joined the military in 2008.

I traveled the world
as an army interrogator.

I spent a year in a half in Afghanistan

on the border of Pakistan.

I've been to Kyrgyzstan, Kuwait.

When you move around so much,

you need something of consistency,

and for me that was always cooking.

No matter where I went,

I could always take a
taste of home with me.

And getting to cook today is
the most amazing opportunity.

I need that lamb... I
need that lamb to temp up.

I'm worried. The lamb didn't
have enough time to rest,

but the taste should be beautiful.

So, hopefully, it's enough
to give me a white apron.

All: Five, four, three,

- two, one!
- Hands up!

When I left the military,
I had no idea what to do.

But food has always been in my heart.

Yay! Go, Mommy!

So I wanna open up a restaurant.

I need to show my kids that
there's never a wrong time

to go after your dream.

Welcome. First name and
what's the dish, please?

My name is Sarah and my dish

is an herb crusted rack of lamb

with a fondant potato
and a spring pea puree.

Where did the passion
come from for food?

Cooking is where my heart lies.

- I was an army interrogator for ten years.
- Wow.

While traveling, I was able
to pick up different profiles

and kind of bring that back
and share that with my family.

- Extraordinary. Shall we?
- Indeed.

Miss Sarah, you feel comfortable
with the cook on the lamb?

I'm pretty happy with the cook.

I do enjoy the seasoning of the lamb.

I think the true star of
this dish is the herb crust.

Very interesting flavor profile

that I think has really
helped elevating the lamb.

- Thank you.
- Joe: All right.

- The dish is super clean.
- Thank you.

Lamb's a little bit on
the rare side for my taste.

I prefer medium-rare,

but it shows a lot of
technical potential.

- Thank you, Joe.
- Good enough for an apron?

I don't know.

Gordon: Sarah, look at that inside.

I disagree with Joe. It's spot-on.

I've cooked more lamb than him.

Wow, you've nailed a rack of lamb.

It's the kind of dish
that I see in the top ten.

- Thank you.
- Amazing.

For me, it's a definite yes.

- Thank you.
- Gordon: Aarón?

Sarah, it's a definite
yes for an apron for you.

- Thank you.
- Gordon: Joe?

Yeah, um, well, what can I say?

It's a dish of high execution,

but I'm just not sure
it's season ten worthy.

This one's tough.

( cheers and applause )

Whoo!

Mommy!

Oh, baby.

Bring the energy! Let's go!

This is crazy.

The level for season ten is sky high.

Absolutely. We've almost
given out half of our aprons.

Let's pick very, very carefully.

I put everything on the line to be here,

and you better believe
I'm about to get an apron.

I am making my signature dish.

Growing up churros were
essential street food.

It's a humble dish, and in
a nutshell that's who I am.

My name is Micah Yarro, I'm 19 years
old, and I'm from Grand Rapids, Michigan.

I started cooking every
day when I was 12 years old,

and food to me is what I wake up for.

It's my passion.

I don't have anybody here
supporting me right now,

but I do this to be able to
pursue a dream that I've had

since I was a little boy.

My dad really wanted me to
go to school really badly,

and me choosing cooking
really broke his heart.

When I told my parents
that I'm going to audition,

my dad told me, "Expect
the locks to be changed

when you come home."

Whoo!

I love them so much,

but nobody's gonna hold
me back from my dreams.

Make sure it's beautiful.

You've got Aarón Sánchez
about to eat your churros.

All right?

All: Six, five, four...

- Finishing touches.
- ...three, two, one.

The competition in "MasterChef"
season ten is next-level.

This means everything

because this could
literally change my life.

Thank you.

Welcome. First name, how old,

and what makes you stand out?

My name is Micah, I'm 19,

and this is my passion, my hunger.

I left everything behind to be here

and I came here with no one.

A lot of my family do
not view culinary arts

as a worthy way to spend my time.

- Mm.
- But I remember when "MasterChef" came out,

I was nine years old, and I realized

that this is a platform
that could launch somebody

who comes from nothing.

And do you have nothing?

At the moment, yeah.

I don't even know if I
have a home to go home to

when I go home.

Courageous.

- Describe the dish, please.
- They are my churros con chocolate.

Fewer dishes represent who I am.

It's street food. I'm a street kid.

They are humble.

The big question is

are they good enough for an apron?

The fact that you dusted
it with the cinnamon

while they were still
hot, that's traditional.

But the chili, too much, baby.

Cooking is clearly near and dear,

and you're a very humble guy
and you've fought to cook.

But it's a bloody churro.

Joe, does it warrant an apron?

For me, it's no.

Aarón?

That churro dish does
not show me enough.

So, my answer is no.

Gents...

I think you two are wrong.

I know what it's like

to have passion to
turn your life around.

And that's why...

- I'm gonna be giving you this.
- Oh!

This is a battle pass.

For the first time in this competition,

Joe, Aarón, and myself,

have one individual judge's save

to use across the
entire audition process.

I'm playing my card on you.

You have a second
chance to battle it out.

Whoever these two guys

give their pass to,
you're going up against

for the last apron in the biggest cooking
competition anywhere in the planet.

- Is that clear?
- Yes, Chef.

There must be other
dishes in your wheelhouse

that you're capable of nailing.

I believe in you.

- Thank you, Chef.
- Come and get this.

- Good luck.
- Thank you, Chef.

There's something in him

that resonates with me at 19.

You just wasted your
battle card, Gordon.

( cheers and applause )

I thought I was going home.

But for Gordon Ramsay to
say that he believes in me...

that's a dream come true, man.

I got a second chance!

Whoo!

Next step is the apron.

I want it! Let's go!

Come on! Come on! What? What?

- Woman: Yes!
- Gordon: Next time...

Where's the noise?

...America's best home cooks compete

for the last few remaining white aprons.

- Let's go!
- Look at that!

- Whoo!
- This is one of the best dishes

I've ever tasted in this competition.

Man: They're sending people
home that in any other season

could've easily gotten an apron.

Gordon: And with one battle pass gone,

who else will get to
fight for the final apron

and a spot in the MasterChef kitchen?

Woman: I sold my house,
quit my job to be here.

Gordon: There is still one
more apron up for grabs.

Look at that.

Sync: Ajvngou www.addic7ed.com