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Previously...
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...on MasterChef.
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The search for the best
home cook in America begin.
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00:00:09,858 --> 00:00:11,353
Seven home cooks...
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earned coveted white apron.
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- Well done.
- Thank you.
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Wow, perfect.
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You cooked the chicken
beautifully. I see potencial.
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Oh, my God, thank you.
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...and the place in the top 24.
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I got an apron from Gordon!
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Tonight...
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Game on, boys.
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The judges battle to find America's
next MasterChef continues...
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Incredible colors going on.
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I am certain, they will
pick me, and not you.
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And the competition heats up...
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It's all yours, man.
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...with some of the most
talented home cooks...
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That's good.
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...the MasterChef kitchen as ever seen.
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Three aprons, and let me tell you,
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i can't get you to
the MasterChef finale.
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( music playing )
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Narrator: The next three home
cooks hail from Houston, Texas.
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H-Town holding it down, baby!
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But none are more determined
to receive a white apron
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than 30-year-old
Taylor.
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I can't believe that I'm
here for the third time!
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I'm back!
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You might remember me from last season.
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You made a couple mistakes.
So, I'm sorry, it's a no.
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And the season before that.
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Taylor, you were that close.
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Do not give up.
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Being defeated twice hurt,
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but it lit a fire in me.
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I've perfected my Columbian dishes,
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and become more knowledgeable
with different kinds of cuisines
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and cooking techniques.
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I always strive to be the best.
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So, I have to try again.
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You ready?
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I'm ready, baby! I was born ready!
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My name is Ralph, and I'm an accountant,
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but food and cooking
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is where the passion is at.
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Oh, my God.
49
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Growing up, my parents always
worked long hours as nurses.
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So, my dad handed me the torch
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at a very young age
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and taught me how to cook.
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That was way better
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than I thought it was gonna turn out.
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High fives around, baby!
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You got this!
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At the end of the day I cook
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'cause I just wanna make people happy.
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And I'm gonna make these judges happy.
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( music playing )
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H-Town is in the building!
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- Welcome!
- You guys ready?
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- Yes!
- Ready.
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Chelsea: I'm Chelsea.
I'm 28. I'm a huge hippie.
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I go to a ton of music festivals.
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So I'm trying to resemble
like a chicken shawarma,
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that you would get in the Middle East.
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Because of my father's
career as an oil engineer,
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I got to live in India,
Thailand, Sri Lanka.
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I'm bringing all the amazing
things I've learned from my travels
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into this dish tonight.
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- Um, Taylor.
- Yes, Chef.
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You look familiar. You've
been here before, right?
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Maybe a time or two.
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- Wow! Welcome back.
- Thank you!
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So, you have just 30 minutes
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to make your signature dish.
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We started with eight aprons each.
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Now Gordon has five,
Aar�n still has seven,
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00:03:06,328 --> 00:03:09,096
and I have just five aprons left,
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but they're going fast.
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If you want an apron, it's simple.
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Your dishes have to convince
one of the three of us
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that you are worthy of one of
our precious remaining aprons.
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If you're lucky enough
to have multiple offers,
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then you decide who you
want to be mentored by,
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which is a privilege.
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- Are you ready?
- Ready!
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- Ready.
- Yes.
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Time starts... now!
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( music playing )
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Taylor, give me an idea
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of what you're doing
different this time around
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and what's gonna get you an apron.
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I've just been taking
everything that you guys told me,
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my passion for cooking,
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and I'm making a tangy
tomatillo pulled chicken.
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over a garlicky rice.
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Pull it all together
with a sunny-side egg,
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and then a side of traditional
Colombian hot sauce.
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- Third time's a charm.
- Third time's a charm.
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Thank you, Chef.
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( music playing )
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20 minutes remaining.
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All right, guys, time
is not playing around.
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00:04:11,160 --> 00:04:13,327
- Ralph. Tell me about yourself.
- Yes, sir.
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I'm a senior accountant
from Houston, Texas.
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- Tell me about the dish.
- I'm making a Filipino noodle dish
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that you can immerse
like a sauce into it.
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I'm gonna add shrimp,
chicken, little bit of pork.
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This is the dish
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that I make not only for myself
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but my siblings, my wife.
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You seem like a more passionate
guy than a real numbers guy.
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I have no regrets doing accounting,
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but I wanna be a chef.
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I'll tell you what, though.
There's no cooking in accounting.
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Unless you're cooking the books.
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Unless you're cooking
the books, exactly.
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- Good luck.
- Thanks, Joe.
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- Chelsea.
- Yes.
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Give us an insight
to what you're making.
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I am making my take on a lamb shawarma.
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I'm making a homemade pita pocket,
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a really good roasted garlic
hummus and a fattoush salad.
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00:04:52,301 --> 00:04:53,900
- You're making fresh pita?
- Yes.
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It's a little time sensitive.
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00:04:55,104 --> 00:04:56,203
I gotta make sure it rises.
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00:04:56,271 --> 00:04:57,938
Yeah. I'll say.
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00:05:00,976 --> 00:05:02,275
Guys, we're up to
seven minutes remaining.
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Stop visualizing the dish,
think about the presentation,
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taste everything.
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- Taylor, te gusta? Que bueno.
- Si, me gusta!
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You know what? I really like Taylor.
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For me, it's the third time here,
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I think it's still a no.
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Gordon, you want us to think
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she's not worth an apron
so the path is clear for you
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- to go ahead and grab it.
- Maybe, Joe.
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00:05:23,999 --> 00:05:27,267
Ralph, when are those shrimp going in?
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Oh, my God! They're
about to go right now.
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Oh, my God!
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00:05:31,340 --> 00:05:34,141
Guys, this is a very exciting cookoff.
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A lot of energy, a
lot of stuff happening.
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Chelsea is making pita from scratch.
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If it doesn't rise, and
it doesn't cook properly...
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This is the one thing
that I'm concerned with.
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Joe: Ralph's dish, I don't know.
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He's got a great way
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00:05:46,321 --> 00:05:47,921
of communicating his passion about food.
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I just hope he can put it in the plate.
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It's all gonna come together right now.
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00:05:52,294 --> 00:05:53,927
Joe: Taylor seems like she's juggling.
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Got a lot of stuff going on.
155
00:05:55,264 --> 00:05:57,898
So many details to put
together on the plate.
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00:05:58,000 --> 00:05:59,066
Hopefully she doesn't break her egg.
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That would be the end of her.
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00:06:01,403 --> 00:06:04,004
Last minute, here we are.
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00:06:04,106 --> 00:06:05,172
- Oh, whoops!
- Look at Ralph. He's all over the place.
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00:06:05,240 --> 00:06:07,040
Oh, man, that was close.
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00:06:07,142 --> 00:06:08,975
Gordon: Look, Chelsea's
got her pita bread out.
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Aar�n: Let's do it. Come on, Chelsea!
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- 30 seconds left.
- There it is, there it is.
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She's going... She's
going with her hands.
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We got this, y'all, we got this.
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Representing H-Town right here, y'all.
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Ten, nine...
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- Come on, come on.
- eight, seven, six...
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- Oh, my God!
- five, four, three, two, one.
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And stop. Hands in the air.
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- Ralph: Oh, my God!
- Joe: Good job.
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- Good job, guys!
- Go, Houston!
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- Oh, my God.
- Gordon: Okay.
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Very carefully bring your
dishes down, please. Let's go.
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Let me remind you,
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all you have to do tonight
is impress one of us enough
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to give you one of our white aprons.
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- Okay, Chelsea. Tell me about the dish.
- Hi.
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So, I made lamb shawarma
with homemade bread,
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a fattoush salad and
roasted garlic hummus.
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00:07:01,263 --> 00:07:03,096
What'd you season the lamb with?
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Cayenne, cinnamon, and sumac.
183
00:07:04,399 --> 00:07:07,167
You know it tastes
like really authentic,
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00:07:07,236 --> 00:07:09,302
but if you wanna win
a MasterChef apron...
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- Yes.
- you should be able to reinterpret this dish...
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- Okay.
- and make it a restaurant dish.
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- But very, very, good.
- Yeah.
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Okay. Thank you.
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Chelsea, um,
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you decided to make your own pita bread.
191
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- Why?
- Yes. If I'm making a street food
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I gotta make everything from scratch,
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and that's how I cook at home.
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You know, it's messy and it's good.
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- All right?
- Yes.
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- Good job.
- Thank you.
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00:07:38,967 --> 00:07:42,035
I gotta say it reminds me of being
in an Arab souk in Morocco somewhere.
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My question for you is,
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do you think this is good enough
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00:07:45,207 --> 00:07:48,241
to be potentially mentored by
me and get you a white apron?
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00:07:48,310 --> 00:07:50,977
I really, really hope so.
I do think it's good enough.
202
00:07:53,448 --> 00:07:56,283
- Ralph. Describe the dish, please.
- Chef Gordon.
203
00:07:56,418 --> 00:07:58,285
This is Filipino pancit.
204
00:07:58,387 --> 00:08:01,254
The components of it is
noodles a sauce and also shrimp,
205
00:08:01,323 --> 00:08:02,355
and marinated with onions,
206
00:08:02,457 --> 00:08:04,357
garlic, just a tad bit of soy sauce,
207
00:08:04,426 --> 00:08:07,994
and calamansi juice.
208
00:08:08,063 --> 00:08:09,162
That shrimp is delicious.
209
00:08:09,231 --> 00:08:10,297
Thank you, Chef.
210
00:08:10,365 --> 00:08:11,998
Noodles are a bit oily.
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Is that good enough for an apron?
212
00:08:14,036 --> 00:08:15,168
( sighs ) I don't know right now.
213
00:08:15,237 --> 00:08:17,003
Thank you.
214
00:08:18,140 --> 00:08:20,240
Senor Ralph.
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00:08:22,010 --> 00:08:23,210
Mmm.
216
00:08:23,278 --> 00:08:25,378
It's registering a tad
oily for me as well,
217
00:08:25,447 --> 00:08:28,014
but otherwise, it's
seasoned beautifully.
218
00:08:28,083 --> 00:08:30,383
Tons of garlic and lemon.
What's not to like, right?
219
00:08:30,452 --> 00:08:32,986
Thank you, Chef.
220
00:08:36,091 --> 00:08:37,357
Mmm.
221
00:08:37,459 --> 00:08:39,292
Give me some other examples
of dishes you can cook.
222
00:08:39,361 --> 00:08:41,161
All sorts of everything.
223
00:08:41,230 --> 00:08:43,129
Vietnamese, a little bit of Italian.
224
00:08:43,198 --> 00:08:46,132
I do like fresh, handmade pasta.
225
00:08:46,201 --> 00:08:48,101
You and me might have a future.
226
00:08:48,170 --> 00:08:49,369
Let me think about that.
227
00:08:52,441 --> 00:08:54,274
Taylor, describe the dish
really quickly for me.
228
00:08:54,343 --> 00:08:56,076
I have a pulled
229
00:08:56,144 --> 00:08:59,312
tomatillo chicken over a garlicky rice,
230
00:08:59,414 --> 00:09:03,016
and then underneath I
have a jalapeno crema
231
00:09:03,085 --> 00:09:04,951
and a sunny-side up egg,
232
00:09:05,020 --> 00:09:07,254
accompanied by
traditional Colombian aji.
233
00:09:12,294 --> 00:09:13,393
Mmm.
234
00:09:13,462 --> 00:09:15,161
You know, I was thinking to myself,
235
00:09:15,230 --> 00:09:16,930
how could you possibly bridge
236
00:09:16,999 --> 00:09:19,966
your Colombian background with Texas,
237
00:09:20,035 --> 00:09:21,167
but the idea of integrating
238
00:09:21,303 --> 00:09:23,370
tomatillos and the chicken does that.
239
00:09:23,438 --> 00:09:25,305
- Mm-hmm. - I gotta
really think hard,
240
00:09:25,374 --> 00:09:27,974
if I give an apron,
who it's gonna go to.
241
00:09:28,043 --> 00:09:31,244
- But this is making a good argument.
- Thank you, Chef.
242
00:09:31,346 --> 00:09:33,413
Joe: Tell me about the rice.
243
00:09:33,482 --> 00:09:37,017
To bring like a little
bit of elevation to it.
244
00:09:37,085 --> 00:09:38,184
I cooked it in beef stock.
245
00:09:38,253 --> 00:09:40,086
It's very rich.
246
00:09:44,092 --> 00:09:46,893
- Thank you.
- Thank you, Chef.
247
00:09:46,962 --> 00:09:48,094
( whispering ) Oh, my God.
248
00:09:49,298 --> 00:09:50,964
- Taylor.
- Yes, Chef.
249
00:09:51,033 --> 00:09:54,034
Presentation wise, it
should be in a bowl.
250
00:09:54,169 --> 00:09:56,236
- However, it's all in the flavor.
- Okay.
251
00:10:00,142 --> 00:10:02,042
- Taylor.
- Yes, Chef.
252
00:10:02,110 --> 00:10:05,145
- Third time here.
- Yes, Chef.
253
00:10:07,249 --> 00:10:10,016
It's bloody delicious.
254
00:10:10,085 --> 00:10:13,219
Really delicious.
255
00:10:13,322 --> 00:10:16,156
- Thank you.
- Thank you, Chef.
256
00:10:16,224 --> 00:10:18,358
- Good job, good job.
- Thank you.
257
00:10:18,427 --> 00:10:22,929
Three home cooks that
call Houston, Texas home.
258
00:10:22,998 --> 00:10:25,932
My aprons are only going to
people that are risk takers,
259
00:10:26,001 --> 00:10:29,002
and one of you guys fits the bill.
260
00:10:29,071 --> 00:10:31,104
- Wow.
- ( Whispering ) Oh, my God.
261
00:10:31,173 --> 00:10:32,939
I'm looking for
262
00:10:33,008 --> 00:10:35,241
home cooks that come into
this kitchen with confidence.
263
00:10:35,344 --> 00:10:37,210
Also home cooks
264
00:10:37,279 --> 00:10:39,879
that I think have the passion
265
00:10:39,948 --> 00:10:42,315
to reach the very, very top.
266
00:10:42,384 --> 00:10:45,846
And I do see that in one of you three.
267
00:10:47,306 --> 00:10:51,508
I do have an apron to give out
268
00:10:51,577 --> 00:10:55,279
to a home cook who
still has a lot to learn,
269
00:10:55,348 --> 00:10:58,315
but has the potential
to go a long, long way.
270
00:10:59,585 --> 00:11:01,549
Joe: Three aprons.
271
00:11:01,629 --> 00:11:03,852
At least one of you are
going home with an apron.
272
00:11:03,932 --> 00:11:06,657
But two of you might
leave here without one.
273
00:11:07,568 --> 00:11:09,593
- Should we go?
- Oh, my God.
274
00:11:09,695 --> 00:11:12,629
( music playing )
275
00:11:18,748 --> 00:11:21,615
Three home cooks that
call Houston, Texas home.
276
00:11:21,684 --> 00:11:23,629
Three aprons.
277
00:11:23,709 --> 00:11:25,976
Gordon: At least one of you
are going home with an apron.
278
00:11:26,056 --> 00:11:28,222
- Oh, my God.
- Should we go?
279
00:11:28,291 --> 00:11:30,324
Please, Houston. Please.
280
00:11:36,466 --> 00:11:38,232
- Are you serious?
- Congratulations.
281
00:11:38,301 --> 00:11:40,201
Are
you...
282
00:11:40,269 --> 00:11:42,470
- Oh, my God.
- Oh, my God!
283
00:11:42,538 --> 00:11:44,472
Yeah, baby!
284
00:11:44,540 --> 00:11:46,240
Yes! Let's go!
285
00:11:46,309 --> 00:11:48,409
One shot! Hold me down, baby!
286
00:11:48,478 --> 00:11:49,610
Let's go!
287
00:11:49,679 --> 00:11:52,313
Congratulations. That's a first for us.
288
00:11:52,382 --> 00:11:54,582
- Oh, my God!
- Well done.
289
00:11:54,617 --> 00:11:57,651
Taylor: It's surreal that
I'm walking out of those doors
290
00:11:57,720 --> 00:12:02,423
with not only an apron,
but a Gordon Ramsay pin.
291
00:12:02,492 --> 00:12:04,592
- You three, off you go.
- Thank you!
292
00:12:04,627 --> 00:12:06,594
Taylor: I finally earned my spot here!
293
00:12:06,662 --> 00:12:08,662
I'm so excited! Oh, my God!
294
00:12:08,731 --> 00:12:12,266
- I can't believe it.
- And representing Houston
295
00:12:12,335 --> 00:12:13,701
with Ralph and Chelsea today
296
00:12:13,770 --> 00:12:16,704
was like the icing on the cake.
297
00:12:16,773 --> 00:12:19,373
Gordon: Ralph.
298
00:12:19,442 --> 00:12:20,741
Why did you give Ralph an apron?
I thought you wanted Taylor.
299
00:12:20,777 --> 00:12:24,278
That is exactly what I wanted
you to think, my friend.
300
00:12:24,347 --> 00:12:25,513
I mean,
Taylor...
301
00:12:25,581 --> 00:12:27,381
Trust me, the finesse
she brought tonight,
302
00:12:27,450 --> 00:12:29,450
I haven't seen that so
far in this competition.
303
00:12:29,519 --> 00:12:31,652
- Wow! This guy's a real cook.
- I'm amazed that you don't...
304
00:12:31,721 --> 00:12:33,354
- No.
- I could put him in the line tomorrow in the restaurant.
305
00:12:33,423 --> 00:12:35,189
Aar�n: Guys, pita from scratch.
306
00:12:35,258 --> 00:12:37,224
- That's all I gotta say.
- Yeah.
307
00:12:37,293 --> 00:12:39,360
Narrator: Up next is Olusola,
308
00:12:39,429 --> 00:12:41,462
a 29-year-old bus driver
from South Carolina.
309
00:12:41,531 --> 00:12:43,497
I cook from my heart.
310
00:12:43,566 --> 00:12:45,466
Just like I drive the bus with passion.
311
00:12:45,535 --> 00:12:48,202
I've been a bus driver
for roughly 11 years.
312
00:12:48,271 --> 00:12:49,403
Even though I love bus driving,
313
00:12:49,472 --> 00:12:50,438
I'd rather be cooking.
314
00:12:50,506 --> 00:12:52,440
I am the flavor queen.
315
00:12:52,508 --> 00:12:54,208
I cook food that tickles your soul,
316
00:12:54,277 --> 00:12:55,643
being that I'm a soul food cook.
317
00:12:55,711 --> 00:12:57,678
I'm gonna put Olusola on this dish,
318
00:12:57,747 --> 00:12:59,613
and I'm just hoping and praying
319
00:12:59,682 --> 00:13:02,316
that all three judges are
fighting to give me an apron.
320
00:13:02,385 --> 00:13:03,617
( cheering and applause )
321
00:13:03,686 --> 00:13:06,287
You ready?
322
00:13:06,355 --> 00:13:08,289
- Good luck, big guy.
- Mark: My name is Mark.
323
00:13:08,357 --> 00:13:10,591
I'm a firefighter and I'm
from Shreveport, Louisiana.
324
00:13:10,660 --> 00:13:12,526
I've been a firefighter for 12 years.
325
00:13:12,595 --> 00:13:14,562
Been cooking my whole life.
326
00:13:14,630 --> 00:13:16,263
We're a family at the station.
327
00:13:16,332 --> 00:13:17,565
So, I love cooking for the guys.
328
00:13:17,633 --> 00:13:20,301
Rub-a-dub-dub,
come get this grub.
329
00:13:20,369 --> 00:13:22,303
We have from chicken and dumplings,
330
00:13:22,371 --> 00:13:23,571
to fried chicken,
331
00:13:23,639 --> 00:13:25,539
to biscuits and gravy in the morning.
332
00:13:25,608 --> 00:13:27,241
If it's fried and smothered and covered,
333
00:13:27,310 --> 00:13:28,375
you're good.
334
00:13:28,444 --> 00:13:30,344
( music playing )
335
00:13:30,413 --> 00:13:32,379
- Oh, God!
- God!
336
00:13:32,448 --> 00:13:34,415
- My God!
- This is good to see.
337
00:13:34,484 --> 00:13:38,185
I put out fires, so therefore,
I can handle the pressure
338
00:13:38,254 --> 00:13:40,321
and the heat of the MasterChef kitchen.
339
00:13:40,389 --> 00:13:42,289
Good evening.
340
00:13:42,325 --> 00:13:44,525
Now, I'd like to give
each of you an apron,
341
00:13:44,594 --> 00:13:47,194
but we have to be very careful
342
00:13:47,263 --> 00:13:48,295
on who we choose.
343
00:13:48,364 --> 00:13:51,232
Joe is down to just four aprons.
344
00:13:51,300 --> 00:13:53,367
And I've got six left.
345
00:13:53,436 --> 00:13:57,404
And I've got four
white aprons remaining.
346
00:13:57,473 --> 00:14:00,341
Both of you are cooking
your signature dishes.
347
00:14:00,376 --> 00:14:01,475
Yes.
348
00:14:01,511 --> 00:14:04,245
You both got just 30
minutes on the clock.
349
00:14:04,313 --> 00:14:08,415
Your 30 minutes starts now!
350
00:14:08,484 --> 00:14:11,418
( music playing )
351
00:14:16,325 --> 00:14:19,527
Garlic, cumin, chili powder.
352
00:14:19,595 --> 00:14:21,562
Olusola, give a little
insight to the dish.
353
00:14:21,597 --> 00:14:24,498
I'll be making real authentic soul food.
354
00:14:24,534 --> 00:14:27,368
Jerk snapper with a pineapple salsa,
355
00:14:27,436 --> 00:14:29,270
coconut rice and saut�ed cabbage.
356
00:14:29,338 --> 00:14:31,472
I drive city buses in South Carolina,
357
00:14:31,541 --> 00:14:32,640
When I get off work
358
00:14:32,708 --> 00:14:34,408
at 1:30, 2 o'clock in the morning,
359
00:14:34,477 --> 00:14:36,210
I enjoy cooking the jerk,
360
00:14:36,279 --> 00:14:38,546
because it's sweet
and spicy just like me.
361
00:14:38,614 --> 00:14:40,414
Tell us what you're doing.
362
00:14:40,483 --> 00:14:43,217
- What are you putting in there?
- I'm putting some allspice...
363
00:14:43,286 --> 00:14:46,253
- Right.
- coriander, ground ginger, garlic clove...
364
00:14:46,322 --> 00:14:49,490
- Just free pouring.
- peppers, smoked paprika.
365
00:14:49,559 --> 00:14:51,492
How many spices are you
putting in there? It's endless.
366
00:14:51,561 --> 00:14:53,594
There's about 15 spices
to get jerk properly.
367
00:14:53,663 --> 00:14:55,629
- And you're just free pouring.
- I'm free pouring.
368
00:14:55,698 --> 00:14:58,332
I don't have time to measure. I
got 30 minutes to make it happen.
369
00:14:58,401 --> 00:14:59,533
That takes a lot of confidence.
370
00:14:59,602 --> 00:15:02,369
- Wow!
- I don't have time.
371
00:15:02,438 --> 00:15:04,438
Six minutes gone, 24 minutes remaining.
372
00:15:04,473 --> 00:15:07,441
- Gotta shine.
- ( humming )
373
00:15:07,510 --> 00:15:09,577
- All right, Mark, what are you
cooking? - This dish right here...
374
00:15:09,645 --> 00:15:11,445
I'm cooking buttermilk
biscuits and gravy.
375
00:15:11,480 --> 00:15:13,647
I'm a fireman back in
Shreveport, Louisiana.
376
00:15:13,716 --> 00:15:17,251
Homemade biscuits is one of the staple
dishes when cooking at the fire station.
377
00:15:17,320 --> 00:15:18,452
Man, you know, my fire crew
378
00:15:18,521 --> 00:15:20,621
have yet left a biscuit on the table.
379
00:15:20,690 --> 00:15:23,457
- Completely get that done in 30 minutes?
- Yes, sir.
380
00:15:28,464 --> 00:15:30,531
Between these two contestants,
381
00:15:30,600 --> 00:15:32,499
who today is taking the biggest risk?
382
00:15:32,568 --> 00:15:34,335
Gordon: Oh, I think Mark's
taking the biggest risk.
383
00:15:34,403 --> 00:15:37,237
- Just trying to bake a biscuit in 30 minutes.
- Yeah.
384
00:15:37,306 --> 00:15:39,340
What does a gravy mean
traditionally in Louisiana?
385
00:15:39,408 --> 00:15:42,409
You make a roux, you have a thickener
and then you cook that in pork fat.
386
00:15:42,478 --> 00:15:45,245
- Gordon: But roux need time to cook out.
- Exactly.
387
00:15:45,314 --> 00:15:46,413
15 minutes, he hasn't even
started cooking anything yet.
388
00:15:46,449 --> 00:15:48,182
Aar�n: Yeah, it's true.
389
00:15:48,250 --> 00:15:49,316
Olusola's playing to her strengths
390
00:15:49,385 --> 00:15:51,352
with the blend and the spices jerk.
391
00:15:51,420 --> 00:15:52,653
It'd be one thing to have
a Michelin-starred chef
392
00:15:52,722 --> 00:15:54,488
kind of free-throwing spices.
393
00:15:54,557 --> 00:15:56,590
- Yeah. - To have a
home cook, bus driver...
394
00:15:56,659 --> 00:15:59,293
does she have the experience
to balance those flavors.
395
00:15:59,362 --> 00:16:01,595
If Olusola could manage all
those very assertive spices,
396
00:16:01,664 --> 00:16:03,430
and pull off a harmonious dish,
397
00:16:03,499 --> 00:16:05,599
that's gonna go high marks with me.
398
00:16:05,635 --> 00:16:08,469
- Just under 14 minutes remaining.
- Gotcha.
399
00:16:08,537 --> 00:16:10,304
Mark, biscuits are in the oven, yes?
400
00:16:10,373 --> 00:16:11,639
- Yes, sir. Yes, sir.
- Good.
401
00:16:11,707 --> 00:16:13,674
Olusola, you ever have
any like dedicated riders
402
00:16:13,743 --> 00:16:15,609
who just want to ride with you?
403
00:16:15,645 --> 00:16:17,444
Yes, I have dedicated riders.
404
00:16:17,480 --> 00:16:19,613
They wait for me because
they get to eat my food.
405
00:16:19,682 --> 00:16:21,315
And they, for some reason
406
00:16:21,384 --> 00:16:24,218
come on the bus with utensils and forks,
407
00:16:24,286 --> 00:16:25,653
and knives.
408
00:16:25,688 --> 00:16:27,287
And they're always ready to eat.
409
00:16:27,356 --> 00:16:28,622
I wanna be on the Olusola bus.
410
00:16:28,691 --> 00:16:30,624
The fare's two dollars and fifty cents.
411
00:16:32,328 --> 00:16:34,194
Just under ten minutes, guys.
412
00:16:34,263 --> 00:16:37,297
Mark, you are in a high-pressure
job that saves lives.
413
00:16:37,333 --> 00:16:38,499
How does that stack up to the pressure
414
00:16:38,534 --> 00:16:39,633
of the MasterChef kitchen?
415
00:16:39,702 --> 00:16:41,435
Being prepared for the unknown.
416
00:16:41,504 --> 00:16:42,603
That's what I'm ready for.
417
00:16:42,672 --> 00:16:44,204
I ran into a lot of burning buildings.
418
00:16:44,273 --> 00:16:45,406
Well, you know here,
419
00:16:45,441 --> 00:16:47,374
this is a one, two, three alarm blaze
420
00:16:47,443 --> 00:16:49,309
- you have to deal with, so...
- Definitely.
421
00:16:49,378 --> 00:16:51,378
- no firehouse chili.
- Yes, sir.
422
00:16:51,447 --> 00:16:54,448
Five minutes remaining.
423
00:16:54,517 --> 00:16:57,251
Mark's gonna need every
one of those five minutes.
424
00:16:57,319 --> 00:16:58,452
That biscuit's gonna have to be flaky.
425
00:16:58,521 --> 00:16:59,586
It's gonna have to be
cooked in the center.
426
00:16:59,655 --> 00:17:01,588
It can't be gooey.
427
00:17:01,657 --> 00:17:03,223
Check my cabbage.
428
00:17:03,292 --> 00:17:04,625
Olusola is nonstop tasting.
429
00:17:04,694 --> 00:17:06,660
Everything she's
touching, she's tasting.
430
00:17:06,729 --> 00:17:08,562
Tastes good to me.
431
00:17:08,597 --> 00:17:11,532
90 seconds to go. Come on, you got this.
432
00:17:11,600 --> 00:17:13,400
- Mark starts to plate.
- Yeah, man.
433
00:17:13,469 --> 00:17:15,402
- Wow!
- Joe: Wow! They look nice and fluffy.
434
00:17:15,471 --> 00:17:17,471
- It's go time.
- Gotta make it happen.
435
00:17:17,540 --> 00:17:20,607
- 30 seconds remaining!
- Oh, man.
436
00:17:20,676 --> 00:17:22,342
No way.
438
00:17:25,614 --> 00:17:27,648
- Sh... - Sticky
the aluminum foil
439
00:17:27,717 --> 00:17:29,650
- could cost you an apron.
- Let's go, Olusola.
440
00:17:29,719 --> 00:17:31,485
No. It's okay.
441
00:17:31,554 --> 00:17:32,653
15 seconds to go.
442
00:17:32,722 --> 00:17:34,421
Come on, come on!
443
00:17:34,490 --> 00:17:36,323
Gently, gently, gently.
444
00:17:36,392 --> 00:17:37,691
Oh, shoot!
445
00:17:43,933 --> 00:17:46,067
Both of you are cooking
your signature dishes.
446
00:17:46,136 --> 00:17:47,969
Gotta make it happen.
447
00:17:48,565 --> 00:17:50,276
30 seconds remaining!
449
00:17:53,043 --> 00:17:55,109
- Sh... - Sticky
aluminum foil
450
00:17:55,178 --> 00:17:57,546
- could cost you an apron.
- Let's go, Olusola.
451
00:17:57,626 --> 00:17:58,946
No. It's okay.
452
00:17:59,015 --> 00:18:00,667
15 seconds to go.
453
00:18:00,747 --> 00:18:01,883
Come on, come on!
454
00:18:02,377 --> 00:18:04,211
Gently, gently, gently.
455
00:18:04,246 --> 00:18:05,645
Oh, shoot!
456
00:18:08,903 --> 00:18:09,649
Joe: She recovered.
457
00:18:09,718 --> 00:18:11,651
I think her experience
is really showing through.
458
00:18:11,720 --> 00:18:17,390
Five, four, three, two, one.
459
00:18:17,459 --> 00:18:19,192
And stop.
460
00:18:19,261 --> 00:18:20,393
- Well done.
- Wow!
461
00:18:20,462 --> 00:18:22,295
Well done. That was close.
462
00:18:22,364 --> 00:18:23,597
Right, very carefully,
463
00:18:23,665 --> 00:18:26,399
both of you bring your
dishes down to the front.
464
00:18:26,435 --> 00:18:28,535
- Thank you, sir.
- My pleasure.
465
00:18:28,604 --> 00:18:30,403
Wow!
466
00:18:32,674 --> 00:18:34,307
Looks good.
467
00:18:34,376 --> 00:18:36,543
Well done.
468
00:18:41,717 --> 00:18:44,417
Let's do it.
469
00:18:44,486 --> 00:18:46,319
Olusola, describe the dish, please.
470
00:18:46,388 --> 00:18:49,322
Olusola: So here you have a jerk snapper
471
00:18:49,391 --> 00:18:53,326
with a pineapple salsa, coconut
rice, and saut�ed cabbage.
472
00:18:53,395 --> 00:18:55,328
It's a meaty fish.
473
00:18:55,397 --> 00:18:57,330
- It is.
- It should be glistening,
474
00:18:57,399 --> 00:19:00,233
almost like a pearl inside
when we come through the middle.
475
00:19:00,302 --> 00:19:02,469
Yes, Chef.
476
00:19:05,474 --> 00:19:07,240
Beautiful.
477
00:19:07,309 --> 00:19:08,475
Moist.
478
00:19:08,544 --> 00:19:09,676
Glistening.
479
00:19:15,484 --> 00:19:17,450
The fish, you've definitely nailed.
480
00:19:17,519 --> 00:19:19,553
- Thank you, Chef.
- Thank you.
481
00:19:28,463 --> 00:19:30,463
( whispering ) You're making me nervous.
482
00:19:30,532 --> 00:19:32,499
I wouldn't be nervous
if I were on your bus.
483
00:19:32,534 --> 00:19:35,168
- No.
- Sometimes I like to sit way up front.
484
00:19:35,237 --> 00:19:37,337
Like in the seats reserved
for the elderly people.
485
00:19:37,406 --> 00:19:40,440
- Would you throw me out?
- I can't do that, due to certain policies.
486
00:19:40,509 --> 00:19:42,442
It's called ADA violation.
487
00:19:42,511 --> 00:19:45,278
So, I cannot make you give up your seat.
488
00:19:57,259 --> 00:19:59,292
Mmm, I like this. This saut�ed cabbage
489
00:19:59,361 --> 00:20:00,360
is one of the best things on the dish.
490
00:20:00,429 --> 00:20:02,195
It seems like the throwaway
491
00:20:02,231 --> 00:20:03,463
but it's really well
done, it has good flavor.
492
00:20:03,532 --> 00:20:05,432
( whispering ) That's good.
493
00:20:13,508 --> 00:20:15,609
Those exotic spices like
the clove and the pimento...
494
00:20:15,677 --> 00:20:18,645
They're not overpowering the delicate
nature of the fish, which I like.
495
00:20:18,680 --> 00:20:21,248
- Okay.
- And I just think you gotta give me more.
496
00:20:21,316 --> 00:20:22,449
Give me more pineapple salsa.
497
00:20:22,517 --> 00:20:25,452
- Okay.
- But overall...
498
00:20:28,223 --> 00:20:31,358
- Mark. Biscuits and gravy.
- Yes, Chef.
499
00:20:31,426 --> 00:20:34,261
Mark: Yes, sir. Buttermilk
biscuits and gravy.
500
00:20:34,329 --> 00:20:36,263
Gordon: What did you
season that gravy with?
501
00:20:36,331 --> 00:20:39,232
Mark: I did salt and pepper,
poured some garlic powder,
502
00:20:39,301 --> 00:20:41,201
and also some hot sauce.
503
00:20:41,270 --> 00:20:44,371
The biscuit should be
sort of light and fluffy
504
00:20:44,439 --> 00:20:46,373
- in the center there.
- Yes, sir.
505
00:20:48,443 --> 00:20:50,210
So it's quite doughy there.
506
00:20:50,279 --> 00:20:52,312
- Yes, Chef.
- Quite dense.
507
00:20:52,381 --> 00:20:53,480
And what did you glaze
the biscuits with?
508
00:20:53,548 --> 00:20:55,315
You've got a beautiful color on top.
509
00:20:55,384 --> 00:20:57,550
Before I put 'em in the oven
I glaze them with buttermilk
510
00:20:57,619 --> 00:21:00,620
and butter on top to top it off with.
511
00:21:00,656 --> 00:21:02,589
It's a beautiful color on there.
512
00:21:04,219 --> 00:21:05,939
Great seasoning on the sausage.
513
00:21:06,119 --> 00:21:07,560
The garlic powder and the salt, lovely.
514
00:21:07,629 --> 00:21:10,230
- Thank you.
- Thank you.
515
00:21:11,300 --> 00:21:13,233
Your biscuit...
516
00:21:13,302 --> 00:21:16,336
it's a little bit raw.
517
00:21:17,539 --> 00:21:18,538
The flavor is excellent.
518
00:21:18,607 --> 00:21:20,273
This roux is cooked very well.
519
00:21:20,309 --> 00:21:21,441
Thank you, Chef.
520
00:21:21,510 --> 00:21:23,310
90 seconds more in the oven.
521
00:21:23,378 --> 00:21:25,378
- Yes, Chef.
- Could've been perfection
522
00:21:25,447 --> 00:21:28,381
for what is a perfectly,
perfectly seasoned dish.
523
00:21:28,450 --> 00:21:31,184
Thank you, Chef.
524
00:21:38,593 --> 00:21:41,561
Love the flavor of the gravy.
525
00:21:41,630 --> 00:21:43,563
I love the flavor of the pork.
I think it's really great.
526
00:21:43,598 --> 00:21:46,499
Like the fact that you were
able to kind of reinforce it
527
00:21:46,568 --> 00:21:48,301
with all that richness. Good job.
528
00:21:48,370 --> 00:21:49,469
Yes, sir. I appreciate it.
529
00:21:54,443 --> 00:21:58,445
Remember, we started out
with eight aprons each.
530
00:21:58,513 --> 00:22:01,481
Joe and I have already
handed out four aprons each.
531
00:22:01,550 --> 00:22:03,616
Aar�n has handed out two.
532
00:22:03,652 --> 00:22:08,521
So we must be absolutely
certain on who we choose.
533
00:22:08,557 --> 00:22:10,490
Aar�n: All three of us
might offer you an apron.
534
00:22:10,559 --> 00:22:13,193
If that happens, it's down to you guys
535
00:22:13,261 --> 00:22:16,429
to decide who you want to mentor you
536
00:22:16,465 --> 00:22:18,164
throughout this whole competition.
537
00:22:18,233 --> 00:22:19,499
Well, guys. Joe, let's
start off with you.
538
00:22:19,568 --> 00:22:22,502
Do you have anybody worthy of an apron?
539
00:22:24,239 --> 00:22:25,405
Yeah, there's one.
540
00:22:28,677 --> 00:22:31,611
Aar�n?
541
00:22:31,680 --> 00:22:35,248
You know what, Gordon? One
of these home cooks is worthy.
542
00:22:35,283 --> 00:22:37,384
Wow!
543
00:22:37,419 --> 00:22:43,223
I, too, like someone here.
544
00:22:45,394 --> 00:22:47,594
Three aprons.
545
00:22:47,662 --> 00:22:50,163
( whispering ) Oh, wow!
546
00:22:50,198 --> 00:22:52,365
Wow! Joe, make your move.
547
00:23:00,242 --> 00:23:02,609
Aar�n, your move.
548
00:23:08,350 --> 00:23:09,616
- Wow!
- Here's my apron.
549
00:23:15,390 --> 00:23:18,158
- ( gasps )
- Gordon: Olusola.
550
00:23:18,226 --> 00:23:20,160
( whispering ) Oh, my God!
551
00:23:26,730 --> 00:23:28,835
- Olusola... - (
whispering ) Oh, my God!
552
00:23:28,915 --> 00:23:33,617
You have three aprons from three judges.
553
00:23:33,686 --> 00:23:36,620
Now, one of us is gonna
become your mentor.
554
00:23:36,689 --> 00:23:38,622
Aar�n: Olusola, here's the deal.
555
00:23:38,691 --> 00:23:41,692
I come from a restaurant
family, I've been through it all.
556
00:23:41,761 --> 00:23:43,460
Trust me. You wanna go with me.
557
00:23:43,529 --> 00:23:44,695
Right, Olusola.
558
00:23:44,730 --> 00:23:47,531
Gordon: Trust me. I've
got 33 restaurants.
559
00:23:47,600 --> 00:23:49,767
I am your mentor.
560
00:23:49,836 --> 00:23:51,569
Olusola, you don't need a chef mentor.
561
00:23:51,637 --> 00:23:52,703
I have the savvy,
562
00:23:52,772 --> 00:23:54,839
the insight to take you all the way
563
00:23:54,907 --> 00:23:56,507
to the "MasterChef" victory.
564
00:23:56,542 --> 00:23:58,509
This is the apron you wanna pick.
565
00:23:58,578 --> 00:23:59,844
Oh, my gosh!
566
00:23:59,912 --> 00:24:01,879
This is so hard!
567
00:24:04,784 --> 00:24:07,418
Chef Gordon Ramsay,
568
00:24:07,486 --> 00:24:09,587
I adore you!
569
00:24:09,655 --> 00:24:10,888
And I love, Aar�n, I really do.
570
00:24:10,957 --> 00:24:13,457
And the person that intimidated me
571
00:24:13,526 --> 00:24:15,459
prior coming in here was you, Joe.
572
00:24:15,528 --> 00:24:18,896
But today is a really
hard decision for me.
573
00:24:18,965 --> 00:24:20,698
You want my apron.
574
00:24:20,766 --> 00:24:22,833
I'm gonna go with Joe.
575
00:24:22,902 --> 00:24:24,568
There you go.
576
00:24:24,637 --> 00:24:26,470
It's yours.
577
00:24:26,539 --> 00:24:27,905
Whoo! Yeah!
578
00:24:27,974 --> 00:24:31,130
Thank you! Thank you!
579
00:24:31,290 --> 00:24:32,356
Ooh!
580
00:24:32,424 --> 00:24:33,624
Congratulations, young lady.
581
00:24:33,692 --> 00:24:35,492
You just took Joe's apron.
582
00:24:35,561 --> 00:24:38,562
Mark, unfortunately,
tonight you're going home.
583
00:24:38,631 --> 00:24:40,397
Yes, sir.
584
00:24:40,466 --> 00:24:42,666
You know, the hero of a biscuit
and gravy is that biscuit.
585
00:24:42,735 --> 00:24:44,668
Had you rolled them thinner,
586
00:24:44,703 --> 00:24:46,570
and literally,
587
00:24:46,639 --> 00:24:48,472
kept them in the oven
for another two minutes.
588
00:24:48,540 --> 00:24:50,474
- Great gravy, great seasoning!
- Yes, sir.
589
00:24:50,542 --> 00:24:52,242
Do not stop here.
590
00:24:52,311 --> 00:24:54,378
Let's make that right.
Well done, both of you.
591
00:24:54,446 --> 00:24:56,613
Off you go.
592
00:24:56,682 --> 00:24:59,549
- Congratulations, girl!
- Thank you.
593
00:24:59,618 --> 00:25:02,319
- You got that apron. Yeah, man!
- Thank you.
594
00:25:02,388 --> 00:25:04,554
Joe: I'm taking a ride on her bus,
595
00:25:04,623 --> 00:25:06,356
to the "MasterChef" finale.
596
00:25:06,425 --> 00:25:07,491
- How's that sound?
- Only mistake she made tonight,
597
00:25:07,526 --> 00:25:09,326
she chose the wrong judge.
598
00:25:09,361 --> 00:25:10,627
She doesn't need a chef
because she could cook.
599
00:25:10,696 --> 00:25:12,329
- She needs me.
- Oh, please.
600
00:25:12,398 --> 00:25:14,264
I will give her spiritual guidance.
601
00:25:14,333 --> 00:25:15,632
- Spiritual?
- The strategy
602
00:25:15,701 --> 00:25:18,235
to win this whole competition
is right here, my friend.
603
00:25:18,303 --> 00:25:20,470
- Spiritual.
- You've never been on a bus in your life.
604
00:25:20,539 --> 00:25:21,605
I've been on a bus.
605
00:25:21,674 --> 00:25:23,407
- When?
- A yellow one.
606
00:25:25,577 --> 00:25:28,512
( cheering and applause )
607
00:25:32,317 --> 00:25:35,552
( screaming )
608
00:25:35,621 --> 00:25:38,355
Olusola: I never thought I
would have the opportunity
609
00:25:38,424 --> 00:25:40,190
to be in the "MasterChef" competition,
610
00:25:40,259 --> 00:25:41,425
and here I am today.
611
00:25:41,493 --> 00:25:42,659
I got offered three aprons.
612
00:25:42,728 --> 00:25:45,662
- So... - ( cheering
and applause )
613
00:25:48,233 --> 00:25:49,366
Aww!
614
00:25:49,401 --> 00:25:50,434
It's all right!
615
00:25:50,502 --> 00:25:52,302
I didn't get an apron today,
616
00:25:52,371 --> 00:25:54,471
but I'm very happy
that I made it this far.
617
00:25:54,506 --> 00:25:56,139
No matter what happens,
618
00:25:56,208 --> 00:25:58,408
nothing extinguish my fire for cooking,
619
00:25:58,477 --> 00:26:00,410
'cause I had to risk it for the biscuit,
620
00:26:00,446 --> 00:26:02,179
but it's all gravy, baby.
621
00:26:02,247 --> 00:26:03,547
- Congratulations!
- Thank you!
622
00:26:03,615 --> 00:26:05,515
Narrator: Mark wasn't the only one
623
00:26:05,584 --> 00:26:07,350
to not get a white apron.
624
00:26:07,419 --> 00:26:09,419
As the night moved on...
625
00:26:09,488 --> 00:26:11,188
Why do I wanna give you an apron?
626
00:26:11,256 --> 00:26:12,422
Being a criminal defense attorney,
627
00:26:12,491 --> 00:26:14,424
- I'm a hustler.
- Wow!
628
00:26:14,493 --> 00:26:16,593
...the aprons got tougher
and tougher to earn.
629
00:26:16,628 --> 00:26:18,528
Come on! What happened?
630
00:26:18,597 --> 00:26:20,597
- And...
- Have you ever been to a restaurant?
631
00:26:20,666 --> 00:26:22,566
Unfortunately, no, Joe.
632
00:26:22,634 --> 00:26:24,568
- ...many home cooks...
- If I get a closing argument,
633
00:26:24,636 --> 00:26:27,304
I can convince
you I can improve...
634
00:26:27,372 --> 00:26:28,505
I'm not running a courtroom.
635
00:26:28,574 --> 00:26:30,440
I'm running a competition.
636
00:26:30,509 --> 00:26:31,541
...fail to persuade.
637
00:26:31,610 --> 00:26:33,310
Decision time.
638
00:26:33,345 --> 00:26:35,645
- It's a no.
- For me... no.
639
00:26:35,714 --> 00:26:39,349
- I'm just not seeing enough.
- The verdict is in for me, too.
640
00:26:39,418 --> 00:26:40,550
No.
641
00:26:40,619 --> 00:26:42,219
( cheering and applause )
642
00:26:42,287 --> 00:26:45,288
And walked away empty-handed.
643
00:26:45,357 --> 00:26:46,656
- Just wasn't my night.
- Babe, you did your best.
644
00:26:46,725 --> 00:26:48,425
- I'm proud of you.
- It was hard.
645
00:26:48,494 --> 00:26:50,227
I know.
646
00:26:50,295 --> 00:26:53,563
Leaving Gordon with
three, Joe with four,
647
00:26:53,632 --> 00:26:55,532
and Aar�n with six white aprons.
648
00:26:55,601 --> 00:26:59,369
Guys, high expectations, but
they all fell a little bit short.
649
00:26:59,438 --> 00:27:04,241
As they await the next
group of home cooks.
650
00:27:04,309 --> 00:27:05,408
I'm doing snapper.
651
00:27:05,477 --> 00:27:07,410
I've been put with three excellent cooks
652
00:27:07,479 --> 00:27:08,612
who are also doing fish.
653
00:27:08,680 --> 00:27:09,646
I'm gonna go in there
and get that apron.
654
00:27:09,681 --> 00:27:11,481
I'm Cesar.
655
00:27:11,550 --> 00:27:13,450
I'm from Texas and I'm
a high school teacher.
656
00:27:13,485 --> 00:27:16,553
Today's warm up is going to be
something we did last Friday.
657
00:27:16,622 --> 00:27:19,556
And cooking to me is a
means of self-expression.
658
00:27:19,625 --> 00:27:21,658
I'm here to showcase Mexican cuisine,
659
00:27:21,693 --> 00:27:24,327
and voice my knowledge
throughout the world.
660
00:27:24,396 --> 00:27:25,562
All right, let's make that happen!
661
00:27:25,631 --> 00:27:26,696
My name's Matt. I'm 28 years old
662
00:27:26,765 --> 00:27:28,265
and I'm an optometrist.
663
00:27:28,333 --> 00:27:29,566
Keep looking up there for me.
664
00:27:29,635 --> 00:27:31,568
Even though I'm very science minded,
665
00:27:31,637 --> 00:27:33,537
the thing about cooking that I
love is it's not just science.
666
00:27:33,572 --> 00:27:35,505
There's also an art to it.
667
00:27:35,541 --> 00:27:36,673
I like playing around with
doing different styles.
668
00:27:36,742 --> 00:27:38,441
Vision's really important to me
669
00:27:38,510 --> 00:27:39,576
and how things appear on the plate.
670
00:27:39,611 --> 00:27:40,710
As an optometrist,
671
00:27:40,779 --> 00:27:42,612
you know I have my eyes on that prize.
672
00:27:42,681 --> 00:27:43,713
- Let's do it, Ryan!
- It's happening, baby!
673
00:27:43,782 --> 00:27:45,415
My name is Ryan.
674
00:27:45,450 --> 00:27:47,250
I'm 33 years old and I'm a drummer
675
00:27:47,286 --> 00:27:49,319
from Texas.
676
00:27:49,388 --> 00:27:51,588
Playing drums has taken me everywhere,
677
00:27:51,657 --> 00:27:53,623
and I've eaten just about everything.
678
00:27:53,659 --> 00:27:55,559
What I'm really just trying to do is
679
00:27:55,627 --> 00:27:57,460
take people around the
world through a plate.
680
00:27:59,498 --> 00:28:01,198
- Come on down.
- I'm S.J.,
681
00:28:01,266 --> 00:28:02,432
I'm 21 years old,
682
00:28:02,467 --> 00:28:05,235
also known as the
flavor prince of K-Town.
683
00:28:05,304 --> 00:28:07,270
Growing up in Koreatown,
684
00:28:07,339 --> 00:28:08,572
I was exposed to
traditional Korean dishes,
685
00:28:08,640 --> 00:28:10,640
but I wanted something more
686
00:28:10,709 --> 00:28:12,342
than just Korean traditional flavors.
687
00:28:12,411 --> 00:28:14,477
I wanted to incorporate Korean cuisine
688
00:28:14,546 --> 00:28:16,613
with different, modern techniques
689
00:28:16,682 --> 00:28:20,317
that really exposes Korean
food in a new and exciting way.
690
00:28:23,622 --> 00:28:27,290
Welcome to the incredible
MasterChef kitchen.
691
00:28:27,359 --> 00:28:30,260
You four are the final
four cooks of the night.
692
00:28:30,329 --> 00:28:32,462
We each started out with eight aprons,
693
00:28:32,531 --> 00:28:34,497
and, my friends, the good news for you
694
00:28:34,566 --> 00:28:36,633
is that we've still got some left.
695
00:28:36,702 --> 00:28:39,603
You've got 40 minutes on the clock
696
00:28:39,671 --> 00:28:42,339
to cook us your incredible
signature dishes.
697
00:28:42,407 --> 00:28:44,307
All of you, good luck.
698
00:28:44,376 --> 00:28:46,409
Your time starts now!
699
00:28:46,478 --> 00:28:48,545
- ( music playing )
- Nice.
700
00:28:48,614 --> 00:28:50,480
- Ryan: Excited, Cesar?
- Very excited. How are you feeling?
701
00:28:50,549 --> 00:28:52,415
Ryan: Feeling it. We're
just getting going, man.
702
00:28:52,484 --> 00:28:54,284
Cesar, tell me what are you doing.
703
00:28:54,353 --> 00:28:56,553
Tonight I'm preparing a red snapper
704
00:28:56,622 --> 00:28:59,222
with the flavors of
a Coctel de Mariscos.
705
00:28:59,291 --> 00:29:02,292
It's a tomato, citrus, chili cocktail.
706
00:29:02,361 --> 00:29:04,427
My family heritage is Mexican.
707
00:29:04,496 --> 00:29:06,463
People say I'm too
American to be Mexican,
708
00:29:06,531 --> 00:29:08,598
but too Mexican to be American.
709
00:29:08,667 --> 00:29:13,470
So I found that when I cook,
I can marry my Mexican culture
710
00:29:13,538 --> 00:29:17,340
with my American upbringing and I'm
capturing that on the plate tonight.
711
00:29:17,409 --> 00:29:18,541
- Love that idea.
- Thank you, Chef.
712
00:29:18,577 --> 00:29:20,377
Just under 32 minutes to go.
713
00:29:20,445 --> 00:29:22,312
- Let's go, guys.
- Brother, you're cranking, man.
714
00:29:22,381 --> 00:29:24,314
- I'm trying.
- Matt, tell me about the dish.
715
00:29:24,383 --> 00:29:26,249
Tonight I'm doing a pan roasted cod.
716
00:29:26,318 --> 00:29:27,617
with a turnip puree,
some pickled carrots
717
00:29:27,653 --> 00:29:29,252
and then a Meyer lemon
beurre blanc sauce.
718
00:29:29,321 --> 00:29:30,654
Matt, how are you gonna make it special?
719
00:29:30,722 --> 00:29:33,623
Plating is one of the things
I try to strive to be best at.
720
00:29:33,692 --> 00:29:35,625
I'm an optometrist.
721
00:29:35,694 --> 00:29:37,560
- So how things look is really important to me.
- Love it.
722
00:29:37,629 --> 00:29:40,530
Halfway. Just coming up
to 20 minutes remaining.
723
00:29:40,599 --> 00:29:42,432
Smelling good over there, Ryan.
724
00:29:42,501 --> 00:29:44,401
Ryan, talk to me a little
bit about your dish.
725
00:29:44,469 --> 00:29:45,702
I'm a drummer from the South.
726
00:29:45,771 --> 00:29:47,437
So I'm doing a baked catfish
727
00:29:47,506 --> 00:29:49,239
with a bacon wrap haricot verts
728
00:29:49,308 --> 00:29:51,408
- and a dirty rice dish.
- Baking catfish
729
00:29:51,443 --> 00:29:52,642
as opposed to frying it.
730
00:29:52,678 --> 00:29:54,344
Everybody and their mom fries catfish
731
00:29:54,413 --> 00:29:55,545
down South,
732
00:29:55,614 --> 00:29:57,547
and my travels have taken me everywhere.
733
00:29:57,616 --> 00:29:59,382
I wanna show some techniques,
734
00:29:59,451 --> 00:30:00,617
- some things I've learned.
- Well, best of luck.
735
00:30:00,686 --> 00:30:03,286
- Thank you, sir.
- There you go, Ryan.
736
00:30:03,355 --> 00:30:05,522
- Let's get it, let's get it!
- S.J., what are you making tonight?
737
00:30:05,590 --> 00:30:09,492
I'm preparing a panko crusted
cod with honey buttered chips,
738
00:30:09,561 --> 00:30:12,462
cucumber kimchi, and a
gochujang sesame aioli.
739
00:30:12,531 --> 00:30:14,197
Growing up with my grandmother,
740
00:30:14,232 --> 00:30:16,533
in a traditional Korean household,
741
00:30:16,601 --> 00:30:18,234
men were not looked as as chefs.
742
00:30:18,303 --> 00:30:20,403
And so tonight, I'm
definitely gonna show
743
00:30:20,472 --> 00:30:22,505
I am more than meets
the eye with my cooking.
744
00:30:22,574 --> 00:30:24,407
Sounds amazing.
745
00:30:24,476 --> 00:30:26,543
- Five minutes remaining.
- Let's go, guys.
746
00:30:26,611 --> 00:30:27,610
Four incredibly sounding dishes.
747
00:30:27,646 --> 00:30:29,412
So, S.J.,
748
00:30:29,481 --> 00:30:31,581
That cod has to be slightly
salted, in order to keep
749
00:30:31,650 --> 00:30:34,351
that water out to keep
the batter nice and crispy.
750
00:30:34,419 --> 00:30:37,487
The big risk tonight for
me is Ryan and his catfish.
751
00:30:37,556 --> 00:30:39,556
And I'm concerned the
idea of baking catfish,
752
00:30:39,624 --> 00:30:40,724
it might be too aggressive
753
00:30:40,759 --> 00:30:42,559
for that particular flakey fish.
754
00:30:42,627 --> 00:30:45,362
But on the other hand, I
really like risk takers.
755
00:30:45,430 --> 00:30:48,598
And those are the kinda people
that I wanna give my apron to.
756
00:30:48,667 --> 00:30:50,333
Pump it up.
757
00:30:50,402 --> 00:30:52,435
- Matt, how's the beurre blanc?
- It looks okay.
758
00:30:52,504 --> 00:30:53,636
I'm trying to take it on and off
the heat so it doesn't get too hot.
759
00:30:53,705 --> 00:30:55,338
I don't want it to break.
760
00:30:55,407 --> 00:30:56,606
Matt obviously has a
level of sophistication
761
00:30:56,675 --> 00:30:58,508
that's above the rest of the crowd.
762
00:30:58,577 --> 00:31:01,177
With my aprons that's
exactly what I'm looking for.
763
00:31:01,246 --> 00:31:02,345
Aar�n: I really like what Cesar's doing.
764
00:31:02,414 --> 00:31:05,248
Searing that fish, hot
pan, skin side down.
765
00:31:05,317 --> 00:31:06,416
Straight ballin'!
766
00:31:06,485 --> 00:31:08,618
90 seconds remaining. You've got this.
767
00:31:08,687 --> 00:31:10,520
Think about your garnishes,
think about your sauce.
768
00:31:10,589 --> 00:31:12,489
Let's go, guys! Push, push.
769
00:31:12,557 --> 00:31:16,226
S.J.'s got some incredible
colors going on on his plating.
770
00:31:16,294 --> 00:31:18,628
60 seconds remaining.
771
00:31:18,697 --> 00:31:21,197
- Now or never, now or never!
- One stunning portion.
772
00:31:21,266 --> 00:31:22,499
Come on, guys! Y'all got this!
773
00:31:22,567 --> 00:31:24,534
- Finish strong.
- Ten, nine...
774
00:31:24,603 --> 00:31:28,605
eight, seven, six, five, four...
775
00:31:28,673 --> 00:31:31,374
- You guys got it.
- three, two, one.
776
00:31:31,443 --> 00:31:33,343
- And stop. Hands in the air.
- Nice job.
777
00:31:33,412 --> 00:31:34,511
- Well done.
- Great job, guys.
778
00:31:41,569 --> 00:31:44,643
Four amazing dishes,
let's get that right.
779
00:31:44,723 --> 00:31:47,139
I can't wait to start tasting them.
780
00:31:49,176 --> 00:31:52,278
Let's do it.
781
00:31:52,346 --> 00:31:54,213
Cesar, describe the dish, please.
782
00:31:54,282 --> 00:31:57,383
Cesar: Chef, I have a
pan seared red snapper,
783
00:31:57,451 --> 00:32:00,286
with an orange guajillo beurre blanc,
784
00:32:00,321 --> 00:32:03,088
a habanero and shallot guacamole,
785
00:32:03,157 --> 00:32:05,524
crispy rice and chive
radishes for garnish.
786
00:32:05,560 --> 00:32:08,427
- What'd you cook the fish in?
- Grapeseed oil.
787
00:32:08,496 --> 00:32:09,562
It has a higher smoke point
788
00:32:09,630 --> 00:32:12,364
and I didn't want it to burn.
789
00:32:12,433 --> 00:32:14,533
- Delicious. Seasoned beautifully.
- Thank you.
790
00:32:14,602 --> 00:32:16,335
You've got the contrast
791
00:32:16,370 --> 00:32:18,404
of the right kind of texture, the heat.
792
00:32:18,472 --> 00:32:20,139
- Delicious. Great job.
- Thank you. I appreciate that.
793
00:32:24,579 --> 00:32:27,346
The fish is good.
794
00:32:27,415 --> 00:32:29,415
- Very nice job.
- Thank you.
795
00:32:31,218 --> 00:32:32,484
Cesar, do you feel like
796
00:32:32,553 --> 00:32:34,153
you have got a lot
going on in this dish?
797
00:32:34,221 --> 00:32:36,121
I feel there's different components,
798
00:32:36,190 --> 00:32:38,424
but they replicate
the Coctel de Mariscos.
799
00:32:38,492 --> 00:32:42,494
That tastes like I'm in
Veracruz, on the beach.
800
00:32:42,563 --> 00:32:45,364
And I think the real star here
801
00:32:45,433 --> 00:32:47,299
is that skin with that crispiness.
802
00:32:47,335 --> 00:32:50,169
Well done.
803
00:32:50,237 --> 00:32:51,503
Matt, name of the dish?
804
00:32:51,572 --> 00:32:55,074
This is a pan roasted
cod with a turnip puree.
805
00:32:55,109 --> 00:32:56,475
There's a little shaved
apple and fennel in it,
806
00:32:56,544 --> 00:32:59,445
and those are pickled carrots
rolled in tarragon dust
807
00:32:59,513 --> 00:33:01,213
with some fingerling potato chips.
808
00:33:01,282 --> 00:33:03,115
Talk to me about your plating here.
809
00:33:03,184 --> 00:33:04,516
Plating is big to me. You
know, I'm an optometrist.
810
00:33:04,585 --> 00:33:06,485
So, vision is an important sense.
811
00:33:06,554 --> 00:33:08,253
You eat with your eyes first.
812
00:33:10,324 --> 00:33:13,225
Great cook on the
fish. I like what I see.
813
00:33:13,260 --> 00:33:14,393
Nice job.
814
00:33:19,433 --> 00:33:21,100
- Love it!
- Thanks, Chef.
815
00:33:26,540 --> 00:33:29,208
Fish, delicious. You've
nailed it. Great job.
816
00:33:29,276 --> 00:33:31,110
Thank you, Chef.
817
00:33:31,178 --> 00:33:33,178
Ryan, explain the dish.
818
00:33:33,247 --> 00:33:36,248
I have a baked catfish
with a dirty rice,
819
00:33:36,317 --> 00:33:39,118
with ground turkey and a
bacon wrapped haricot verts
820
00:33:39,153 --> 00:33:40,552
Catfish, why?
821
00:33:40,621 --> 00:33:43,355
I'm from Houston, Texas.
So, I grew up eating catfish.
822
00:33:43,424 --> 00:33:47,126
And I definitely wanted to
keep those southern flavors.
823
00:33:47,194 --> 00:33:49,361
Man! Fish is cooked perfect.
824
00:33:49,430 --> 00:33:51,463
There's a nice little richness.
You have that beautiful crust.
825
00:33:51,532 --> 00:33:54,099
The beans with the
bacon... It's crispy.
826
00:33:54,168 --> 00:33:56,468
The dirty rice is a little clunky,
827
00:33:56,537 --> 00:33:58,370
but amazing dish, Ryan.
828
00:33:58,439 --> 00:34:00,406
Thank you, Chef.
829
00:34:06,380 --> 00:34:08,547
Catfish, delicious.
Let's get that right.
830
00:34:08,616 --> 00:34:11,116
- Good job.
- Thank you, Chef.
831
00:34:15,222 --> 00:34:18,390
For me, a bit too
rustic but executed well.
832
00:34:18,459 --> 00:34:20,459
- Good dish.
- Thank you, Chef.
833
00:34:22,630 --> 00:34:25,097
S.J., describe the dish, please.
834
00:34:25,166 --> 00:34:28,534
S.J.: For you I have prepared
a panko crusted cod fillet,
835
00:34:28,602 --> 00:34:31,370
with honey buttered
chips, cucumber kimchi,
836
00:34:31,439 --> 00:34:33,272
and a gochujang sesame aioli.
837
00:34:33,340 --> 00:34:34,573
Love that crispiness.
838
00:34:34,608 --> 00:34:36,408
How long did you cook it for?
839
00:34:36,477 --> 00:34:38,177
Eight to nine minutes.
840
00:34:38,212 --> 00:34:41,113
Absolutely nailed without a doubt.
841
00:34:41,182 --> 00:34:44,183
The balance is there. The sweet,
the acidity, the sugar, kimchi.
842
00:34:44,251 --> 00:34:45,617
- Beautiful.
- Thank you.
843
00:34:51,358 --> 00:34:53,525
It's crunchy, sweet, sour.
844
00:34:53,594 --> 00:34:56,061
It's good.
845
00:35:03,304 --> 00:35:05,370
The fish is perfect,
the aioli is immaculate,
846
00:35:05,439 --> 00:35:07,106
and the pickles are bright.
847
00:35:07,174 --> 00:35:09,208
Good job!
848
00:35:09,243 --> 00:35:10,542
You, too, bro.
849
00:35:10,578 --> 00:35:12,544
Gents, great job. I
mean, clearly for me,
850
00:35:12,613 --> 00:35:15,147
one of the best rounds tonight.
851
00:35:15,216 --> 00:35:16,415
Now, let me remind you,
852
00:35:16,484 --> 00:35:19,485
we started the competition
with only eight aprons each.
853
00:35:19,553 --> 00:35:21,487
Those aprons are dwindling quickly.
854
00:35:21,555 --> 00:35:23,222
I've got four left.
855
00:35:23,290 --> 00:35:25,424
Aar�n has six, Joe only has three.
856
00:35:25,493 --> 00:35:28,427
Remember, though, you
only have to please
857
00:35:28,462 --> 00:35:31,230
one of us three to take an apron.
858
00:35:31,298 --> 00:35:35,167
And if any of you are lucky
enough to get multiple offers,
859
00:35:35,236 --> 00:35:38,237
then it's down to you to decide
860
00:35:38,305 --> 00:35:40,506
which judge will be your mentor.
861
00:35:40,541 --> 00:35:43,442
A very important and strategic decision.
862
00:35:43,477 --> 00:35:45,110
Right.
863
00:35:45,179 --> 00:35:47,279
Aar�n, let's start with you, please.
864
00:35:47,348 --> 00:35:50,282
I gotta say, cooking
fish is a true barometer
865
00:35:50,317 --> 00:35:52,084
of a great cook at
one of my restaurants.
866
00:35:52,153 --> 00:35:54,353
I'm blown away.
867
00:36:00,494 --> 00:36:02,494
It's not enough for me, though.
868
00:36:05,399 --> 00:36:06,498
I'm gonna give out three aprons.
869
00:36:06,567 --> 00:36:09,168
What?
870
00:36:09,236 --> 00:36:11,069
Three aprons, Aar�n?
871
00:36:11,138 --> 00:36:13,305
- You only got six left.
- When you have talent like this,
872
00:36:13,374 --> 00:36:16,341
you can't let it walk out the door.
873
00:36:23,551 --> 00:36:26,251
My first apron...
874
00:36:26,320 --> 00:36:28,487
I'm gonna give it to...
875
00:36:37,463 --> 00:36:40,230
I'm gonna give out three aprons.
876
00:36:42,134 --> 00:36:44,134
My first apron...
877
00:36:44,203 --> 00:36:46,436
I'm gonna give it to...
878
00:36:49,208 --> 00:36:52,242
S.J.
879
00:36:57,683 --> 00:36:59,760
My second apron goes to...
880
00:37:04,223 --> 00:37:07,357
Ryan, you get the second apron.
881
00:37:08,527 --> 00:37:11,094
My third apron goes to...
882
00:37:12,498 --> 00:37:15,299
Cesar.
883
00:37:15,367 --> 00:37:17,234
Thank you, Chef.
884
00:37:17,303 --> 00:37:20,337
- You get my third apron.
- Thank you, Chef Aar�n.
885
00:37:25,344 --> 00:37:30,380
Aar�n, you gave three aprons out.
886
00:37:30,449 --> 00:37:34,218
But I'm gonna give out just one apron.
887
00:37:41,160 --> 00:37:44,361
In my opinion, Aar�n,
888
00:37:44,430 --> 00:37:49,399
neglected... the best cook here.
889
00:37:52,471 --> 00:37:54,438
- Matt.
- Thank you.
890
00:37:54,473 --> 00:37:57,007
Backing you.
891
00:37:57,076 --> 00:37:59,042
- Full house, boys.
- Okay.
892
00:38:00,145 --> 00:38:01,245
Well...
893
00:38:01,313 --> 00:38:03,213
this is interesting.
894
00:38:05,384 --> 00:38:12,322
No! Two?
895
00:38:12,391 --> 00:38:14,157
Oh, my God!
896
00:38:14,226 --> 00:38:15,292
( whispering ) What?
897
00:38:15,361 --> 00:38:16,460
Wow!
898
00:38:22,268 --> 00:38:28,138
My first apron goes to...
899
00:38:33,078 --> 00:38:35,412
S.J.
900
00:38:42,421 --> 00:38:44,955
My second apron goes to...
901
00:38:51,063 --> 00:38:52,262
Cesar.
902
00:38:52,298 --> 00:38:54,231
- ( whispering ) Yes!
- ( whispering ) Wow!
903
00:39:01,140 --> 00:39:02,239
So, the good news,
904
00:39:02,308 --> 00:39:05,208
Matt, you're with me.
905
00:39:05,277 --> 00:39:10,347
Ryan, you'll be mentored
by the great Aar�n S�nchez.
906
00:39:10,416 --> 00:39:12,349
Now, this is where it gets interesting.
907
00:39:12,418 --> 00:39:15,419
Cesar and S.J.,
908
00:39:15,487 --> 00:39:17,387
you both have to decide
909
00:39:17,456 --> 00:39:22,326
if you want Aar�n
S�nchez or Gordon Ramsay
910
00:39:22,394 --> 00:39:24,161
to be your mentor.
911
00:39:24,229 --> 00:39:25,996
Aar�n, how many aprons you got left?
912
00:39:26,065 --> 00:39:28,298
- I got five aprons left.
- Wow, still. And I've got four.
913
00:39:28,367 --> 00:39:30,400
Now, before we go any further
914
00:39:30,469 --> 00:39:33,036
there isn't really a
decision to be made.
915
00:39:33,072 --> 00:39:36,273
You both wanna become
America's next MasterChef,
916
00:39:36,342 --> 00:39:40,277
and I am the judge that can
help you achieve that dream.
917
00:39:40,346 --> 00:39:44,014
Guys, I can't argue with
this man's credentials,
918
00:39:44,049 --> 00:39:46,016
but what I can tell you is
919
00:39:46,085 --> 00:39:48,018
I represent food with heart,
920
00:39:48,087 --> 00:39:51,355
and I can take you to the title.
921
00:39:53,292 --> 00:39:55,359
S.J., what are you thinking?
922
00:39:59,331 --> 00:40:02,265
Gordon Ramsay!
923
00:40:02,301 --> 00:40:03,367
Congratulations, S.J..
924
00:40:03,402 --> 00:40:05,068
- Well done.
- Thank you.
925
00:40:05,137 --> 00:40:07,404
Okay, Cesar, it's your turn.
926
00:40:07,473 --> 00:40:10,374
It's almost embarrassing
that I'm an English teacher
927
00:40:10,409 --> 00:40:12,042
and I'm at a loss for words
928
00:40:12,111 --> 00:40:14,044
at this great honor by both chefs.
929
00:40:18,250 --> 00:40:19,383
I have to pick...
930
00:40:22,121 --> 00:40:23,420
Chef Aar�n S�nchez.
931
00:40:25,124 --> 00:40:26,990
- Very good.
- Hmm.
932
00:40:29,128 --> 00:40:31,061
Congratulations to all four of you.
933
00:40:31,130 --> 00:40:34,064
Get those aprons on and get out of here.
934
00:40:34,133 --> 00:40:35,232
Gordon: Well done. Great job.
935
00:40:35,300 --> 00:40:37,200
Cesar: It's an honor for me
936
00:40:37,269 --> 00:40:40,237
to receive my apron
from Chef Aar�n S�nchez.
937
00:40:40,305 --> 00:40:43,173
He is a beacon in
Mexican cuisine and I want
938
00:40:43,242 --> 00:40:47,043
to carry that torch for our culture.
939
00:40:47,079 --> 00:40:49,346
Matt: An apron from Joe is
such an honor, at the same time,
940
00:40:49,415 --> 00:40:51,214
he's always intimidated me a little bit.
941
00:40:51,283 --> 00:40:52,949
( cheering and applause )
942
00:40:53,018 --> 00:40:55,986
Gordon Ramsay is a
world ambassador of food.
943
00:40:56,054 --> 00:40:57,354
I wanna make him proud
944
00:40:57,423 --> 00:40:59,356
and I can represent
Koreatown at the same time.
945
00:40:59,425 --> 00:41:00,991
and I can't wait to start cooking.
946
00:41:01,059 --> 00:41:02,392
The big question is
947
00:41:02,461 --> 00:41:04,060
did we see America's
next MasterChef tonight?
948
00:41:04,129 --> 00:41:06,430
Yes we did, and they're on my team.
949
00:41:06,498 --> 00:41:08,965
Please. Really?
950
00:41:09,034 --> 00:41:10,367
- Where's everyone going?
- Good night, Joe.
951
00:41:10,436 --> 00:41:12,369
- Good night.
- Dream on, Aar�n.
952
00:41:12,438 --> 00:41:15,338
We came, we saw, we conquered.
953
00:41:15,374 --> 00:41:17,340
( all cheering )
954
00:41:20,112 --> 00:41:22,212
Narrator: Next week...
955
00:41:22,281 --> 00:41:24,147
only nine aprons remain.
956
00:41:24,216 --> 00:41:26,383
This is gonna be tough.
957
00:41:26,452 --> 00:41:28,418
- Whoo-hoo! - As the
last home cooks...
958
00:41:28,487 --> 00:41:32,414
- Come on!
- scramble for a place in the competition.
959
00:41:32,494 --> 00:41:35,351
That is one of the best things
what i taste in this kitchen.
960
00:41:35,431 --> 00:41:37,127
And...
961
00:41:37,196 --> 00:41:39,196
- What?
- What he doing?
962
00:41:39,276 --> 00:41:41,364
The judges battled it out...
963
00:41:41,770 --> 00:41:45,512
There is massive decision
to be made, choose wisely.
964
00:41:45,592 --> 00:41:47,478
...to find America's next...
965
00:41:47,558 --> 00:41:49,409
The final apron goes to...
966
00:41:49,489 --> 00:41:51,523
...MasterChef!
967
00:41:51,975 --> 00:41:56,265
Sync: Ajvngou www.addic7ed.com
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