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These are the user uploaded subtitles that are being translated: 1 00:00:01,737 --> 00:00:03,574 Previously on "MasterChef"... 2 00:00:03,608 --> 00:00:05,912 Welcome, everyone, to "MasterChef: Global Gauntlet." 3 00:00:05,912 --> 00:00:08,249 so far, 15 cooks from Europe... 4 00:00:10,287 --> 00:00:12,191 - A resounding yes. - Thank you so much. 5 00:00:12,191 --> 00:00:14,195 - Asia-Pacific... - It's bloody good. 6 00:00:14,229 --> 00:00:16,165 - Thank you. - It's a yes. 7 00:00:16,165 --> 00:00:17,936 - Oh, my God. - and Africa... 8 00:00:17,969 --> 00:00:20,642 - It's good! - Thank you, Chef. 9 00:00:20,642 --> 00:00:22,111 This is an apron right away. 10 00:00:22,178 --> 00:00:25,050 ...have earned their MasterChef aprons. 11 00:00:25,050 --> 00:00:28,056 - I just got an apron! - So proud of you. 12 00:00:28,056 --> 00:00:29,325 Do you think we've already tasted the food 13 00:00:29,359 --> 00:00:30,929 of America's next MasterChef? 14 00:00:30,962 --> 00:00:32,832 Aah! 15 00:00:32,866 --> 00:00:35,639 - ( laughing ) - ( squealing ) 16 00:00:35,705 --> 00:00:38,177 - We'll find out. - One territory left. 17 00:00:38,210 --> 00:00:40,915 - Tonight... - The Americas! Come on! 18 00:00:40,915 --> 00:00:42,653 ...it's the final night of auditions. 19 00:00:42,719 --> 00:00:45,057 - Representing Alaska! - I'm representing 20 00:00:45,057 --> 00:00:46,359 the Cajun culture, baby. 21 00:00:46,393 --> 00:00:48,998 But with only five aprons up for grabs... 22 00:00:49,065 --> 00:00:51,369 Getting an apron would mean the world to me. 23 00:00:51,369 --> 00:00:54,075 It looks like a modern restaurant dish. 24 00:00:54,075 --> 00:00:56,479 - Wow. Thank you. - ...it's gonna be a battle. 25 00:00:56,514 --> 00:00:59,285 - Let's go! - They are scrappy Brazilian cooks. 26 00:00:59,318 --> 00:01:04,161 - ( shouting, grunting ) - I want to show people that I'm more than just a wrestler. 27 00:01:04,228 --> 00:01:06,232 You need three yeses. Tiff, what do you say? 28 00:01:06,232 --> 00:01:08,136 I'm really struggling here. 29 00:01:13,079 --> 00:01:15,885 Dude, how awesome is this, man? 30 00:01:15,952 --> 00:01:17,355 - It's so exciting. - I know. 31 00:01:17,355 --> 00:01:20,293 Such an incredible energy to this place right now. 32 00:01:20,360 --> 00:01:21,964 Been seeing this on TV for years, 33 00:01:21,997 --> 00:01:23,367 and to actually be here is incredible. 34 00:01:23,400 --> 00:01:25,371 - Coby. How you doing, Andrea? - Andrea! 35 00:01:25,404 --> 00:01:28,109 - Where you from? - I'm from Alaska. I'm hearing an accent. 36 00:01:28,143 --> 00:01:29,980 Get out of here! Yeah, I'm from Louisiana. 37 00:01:30,014 --> 00:01:33,520 - Oh, my God! - Love you. Champion. 38 00:01:33,520 --> 00:01:37,261 I'm going to show "MasterChef" what Brazil has to offer. 39 00:01:37,261 --> 00:01:41,035 I want to get that apron today. No questions asked. 40 00:01:41,035 --> 00:01:45,878 ( cheering ) 41 00:01:48,150 --> 00:01:49,451 Gordon: Here we go. 42 00:01:53,426 --> 00:01:58,804 - Ah, yes. Wow. - Yeah! 43 00:01:58,838 --> 00:02:02,144 Hello, everybody. Welcome back to "MasterChef: Global Gauntlet." 44 00:02:02,177 --> 00:02:05,450 - Come on! - Whoo! 45 00:02:05,484 --> 00:02:07,321 So far across these qualifiers, 46 00:02:07,321 --> 00:02:10,327 we have seen home cooks representing three territories, 47 00:02:10,360 --> 00:02:13,834 Asia-Pacific, Europe, and Africa. 48 00:02:13,867 --> 00:02:17,074 And seeing everybody's passion for their culture 49 00:02:17,107 --> 00:02:20,047 come to light on that plate is truly remarkable, let me tell you. 50 00:02:20,080 --> 00:02:24,488 So far, we've given out 15 aprons already. 51 00:02:29,465 --> 00:02:32,237 Now, the territory that will be cooking tonight, 52 00:02:32,304 --> 00:02:33,674 it's got a little bit of everything, 53 00:02:33,674 --> 00:02:35,243 tradition, innovation, 54 00:02:35,310 --> 00:02:39,318 but more than anything, it's got scrappy, talented, 55 00:02:39,351 --> 00:02:42,325 resilient cooks who aren't afraid to challenge 56 00:02:42,358 --> 00:02:44,261 their culinary status quo. 57 00:02:44,328 --> 00:02:48,771 Tonight's territory is the Americas! 58 00:02:48,771 --> 00:02:50,708 - Come on! - ( cheering ) 59 00:02:50,775 --> 00:02:55,117 - Yeah! Whoo! - Yeah! 60 00:02:55,183 --> 00:02:57,655 - Yeah! - Let's go! 61 00:02:59,391 --> 00:03:05,270 You guys are the melting pot, and the stove, and the oven. 62 00:03:06,372 --> 00:03:08,210 The mixing and mingling 63 00:03:08,243 --> 00:03:10,080 of the cultures and flavor 64 00:03:10,080 --> 00:03:11,783 is what the Americas is all about. 65 00:03:11,817 --> 00:03:15,892 As always, you'll need three yeses tonight 66 00:03:15,925 --> 00:03:19,900 to earn yourself one of those coveted white aprons. 67 00:03:19,900 --> 00:03:24,075 It must be unanimous, so give us your absolute best. 68 00:03:24,108 --> 00:03:25,477 - Got it? Good. - Yes. 69 00:03:25,477 --> 00:03:27,214 We'll see you when it's time to taste. 70 00:03:27,247 --> 00:03:29,485 The very best of luck to you all. Let's go. 71 00:03:29,519 --> 00:03:31,288 - Good luck. - Good luck. 72 00:03:32,258 --> 00:03:34,028 Good luck. 73 00:03:34,095 --> 00:03:37,134 Yes! Let's go! 74 00:03:37,168 --> 00:03:40,841 - Let's go! - ( cheering ) 75 00:03:42,945 --> 00:03:46,520 So, guys, the Americas is so much more than the United States. 76 00:03:46,554 --> 00:03:50,160 I mean, you have all of South America-- Argentina, Brazil. 77 00:03:50,193 --> 00:03:51,597 And then you have Central America, Mexico. 78 00:03:51,664 --> 00:03:53,433 I think there's an advantage tonight, though. 79 00:03:53,466 --> 00:03:55,638 They've gotten to sort of almost hijack 80 00:03:55,638 --> 00:03:57,509 from every other territory across the world. 81 00:03:57,542 --> 00:04:01,917 You have this beautiful mix that becomes its own thing. 82 00:04:01,951 --> 00:04:05,089 I want to see, like, Mexican chilies, jerk from Jamaica. 83 00:04:05,089 --> 00:04:08,129 Yeah, the Caribbean. Think about all the seafood you have. 84 00:04:08,163 --> 00:04:09,431 I can't wait to see what's to come. 85 00:04:09,431 --> 00:04:10,868 I think we're in for a treat. 86 00:04:10,868 --> 00:04:13,607 Three, two, one! 87 00:04:13,640 --> 00:04:17,181 ( cheering ) 88 00:04:17,214 --> 00:04:19,418 Let's go! 89 00:04:19,451 --> 00:04:23,359 Let's go, baby! Let's go! 90 00:04:23,426 --> 00:04:26,499 Let's go, let's go, let's go. 91 00:04:27,467 --> 00:04:30,274 ( speaking Cajun ) 92 00:04:30,274 --> 00:04:34,481 And that means let the good times roll, baby. 93 00:04:34,549 --> 00:04:37,688 I'm Coby, I'm from Lafayette, Louisiana, 94 00:04:37,688 --> 00:04:40,493 and I'm representing the Cajun culture, baby. 95 00:04:40,561 --> 00:04:43,333 - Come on. - You got it. You got it. 96 00:04:43,333 --> 00:04:46,439 My name's Camilo. I'm from Bastrop, Texas. 97 00:04:46,473 --> 00:04:48,511 My parents come from Mexican descent. 98 00:04:48,578 --> 00:04:51,616 And I'm representing San Antonio Tex-Mex cuisine. 99 00:04:51,650 --> 00:04:54,523 You got it. Keep it going. 100 00:04:54,589 --> 00:04:57,728 My name is Tkaiya, I'm from Jamaica, New York, 101 00:04:57,728 --> 00:04:59,800 and I'm representing Jamaica. 102 00:04:59,833 --> 00:05:01,469 Yes. 103 00:05:01,504 --> 00:05:03,908 Time is going. Time is going, Tkaiya. 104 00:05:03,941 --> 00:05:07,915 Let's go! Smells good. 105 00:05:09,251 --> 00:05:11,890 How are you? How are you, captain? 106 00:05:11,923 --> 00:05:13,459 - Nice to meet you. Coby. - First name? 107 00:05:13,493 --> 00:05:14,896 Coby, good to see you. A lot going on here. 108 00:05:14,930 --> 00:05:16,265 Tell me about the dish. What are you doing? 109 00:05:16,332 --> 00:05:18,136 Today I'm making alligator sauce piquant. 110 00:05:18,136 --> 00:05:21,009 I love that. How are you going to elevate this alligator? 111 00:05:21,042 --> 00:05:24,749 - Where are we going with this? - So alligator is a bland meat. 112 00:05:24,749 --> 00:05:26,352 It's not flavorful like a steak. 113 00:05:26,352 --> 00:05:28,423 So in the sauce, I'm going to incorporate 114 00:05:28,456 --> 00:05:31,697 some Cajun sausage and also some shrimp to kind of add that flavor 115 00:05:31,764 --> 00:05:33,366 and get some depth to that thing. 116 00:05:33,400 --> 00:05:34,769 And what's the day job outside of cooking? 117 00:05:34,803 --> 00:05:37,207 I've been a firefighter for 28 years. 118 00:05:37,207 --> 00:05:39,011 Gordon: That is amazing! 119 00:05:39,044 --> 00:05:41,482 And you guys take that cooking seriously, man. 120 00:05:41,517 --> 00:05:43,486 - Coby: It's a big deal. - Now, listen. 121 00:05:43,486 --> 00:05:46,225 - Elevate this dish, yes? - You got it. Yes, sir. 122 00:05:46,259 --> 00:05:48,429 And the very best of luck. Excellent. 123 00:05:50,768 --> 00:05:52,772 - Good evening. - Good evening! 124 00:05:52,772 --> 00:05:54,643 - How are you, sir? - I'm doing great. How about yourself? 125 00:05:54,676 --> 00:05:56,246 Good, indeed. First name? 126 00:05:56,279 --> 00:05:57,582 - Camilo. Camilo, yes, sir. - Camilo? 127 00:05:57,649 --> 00:05:59,385 - This lovely lady is? - Mia. 128 00:05:59,418 --> 00:06:01,389 Mia. Nice to see you. And this is obviously 129 00:06:01,422 --> 00:06:03,192 - one of your daughters, right? - It is. It is. 130 00:06:03,226 --> 00:06:05,665 - Tell me about the dish. - Well, I'm doing a grilled 131 00:06:05,698 --> 00:06:08,638 achiote-rubbed quail with a roasted corn salsa. 132 00:06:08,638 --> 00:06:11,242 Amazing. And then in terms of your family, 133 00:06:11,275 --> 00:06:12,578 - originated from where? - Mexico. 134 00:06:12,645 --> 00:06:14,114 - Beautiful. - And that's my heritage. 135 00:06:14,181 --> 00:06:15,518 That's where we are. So that's just kind of what 136 00:06:15,552 --> 00:06:16,520 I'm trying to represent on the plate. 137 00:06:16,553 --> 00:06:18,056 I love that. Why now? 138 00:06:18,089 --> 00:06:19,793 One of the most competitive seasons we've ever had? 139 00:06:19,793 --> 00:06:21,395 - This person right here. - Right. 140 00:06:21,395 --> 00:06:22,699 - She dared me. - Stop it. 141 00:06:22,732 --> 00:06:24,402 So it's all down to you, young lady. 142 00:06:24,435 --> 00:06:25,538 - Yeah. Yeah. - I love that. 143 00:06:25,571 --> 00:06:27,073 - Well done. - Thank you. 144 00:06:27,073 --> 00:06:28,977 - And here we are. As a parent... - Yes. 145 00:06:29,011 --> 00:06:30,681 ...it would mean the world to show them 146 00:06:30,715 --> 00:06:33,018 that if you go after something and accomplish it, 147 00:06:33,085 --> 00:06:34,756 it's great. I want to prove to them that I can do it. 148 00:06:34,823 --> 00:06:36,693 I love that. Listen, I'll be honest. 149 00:06:36,727 --> 00:06:38,430 Quail, one of the trickiest birds to get right. 150 00:06:38,463 --> 00:06:41,570 Unforgiving. Very lean. Overcooks in seconds. 151 00:06:41,570 --> 00:06:43,541 - You are correct. - So do that quail justice. 152 00:06:43,574 --> 00:06:45,277 - You bet. - Yes? Do yourself justice. 153 00:06:45,277 --> 00:06:47,014 - Let's go. - Let's go. 154 00:06:47,014 --> 00:06:49,218 - Man! - Vámonos! 155 00:06:49,285 --> 00:06:53,460 Let's go, baby! Let's go! 156 00:06:53,493 --> 00:06:55,430 Good job, good job. 157 00:06:55,463 --> 00:06:56,833 Keep it up, keep it up, keep it up. 158 00:06:56,867 --> 00:06:58,604 - Good evening. - Hi. Good day, Chef. 159 00:06:58,604 --> 00:07:00,575 - What's your name? - Yes, my name is Tkaiya. 160 00:07:00,608 --> 00:07:01,843 Tkaiya. It's a lovely name. This is mom? 161 00:07:01,843 --> 00:07:03,446 Hi. Yes, this is my mom and my dad. 162 00:07:03,479 --> 00:07:04,850 How are you? Captain, how are you? 163 00:07:04,850 --> 00:07:06,586 Nice to meet you. It's a pleasure. 164 00:07:06,620 --> 00:07:08,456 Tkaiya, this smells delicious, by the way. 165 00:07:08,490 --> 00:07:10,160 - Thank you. - Give us an insight to the dish. 166 00:07:10,160 --> 00:07:12,264 So I'm making a pineapple glazed jerk chicken, 167 00:07:12,331 --> 00:07:14,268 and I'm doing a sweet potato purée. 168 00:07:14,268 --> 00:07:16,740 Outside of cooking, the day job, what is it? What do you do? 169 00:07:16,740 --> 00:07:20,581 I am currently in grad school getting my master's in marketing. 170 00:07:20,581 --> 00:07:22,451 - That is amazing. - Yeah. 171 00:07:22,484 --> 00:07:26,526 Food is in my blood, and I'm here to win, 172 00:07:26,593 --> 00:07:29,031 and I'm here to find my culinary voice. 173 00:07:29,065 --> 00:07:31,770 I love that. Well, listen, the very best of luck. 174 00:07:31,770 --> 00:07:34,643 - Get those chicken cooked perfectly. - Thank you. 175 00:07:34,676 --> 00:07:35,878 Good luck. Good luck. 176 00:07:41,389 --> 00:07:42,825 There we go. 177 00:07:45,531 --> 00:07:46,666 ( bleep ) 178 00:07:46,666 --> 00:07:48,604 Crowd: One minute! 179 00:07:48,637 --> 00:07:51,241 - Looking good. Looking good. - Nice, nice, nice. 180 00:07:52,845 --> 00:07:54,616 Yeah! 181 00:07:54,650 --> 00:07:56,686 Here's to Tkaiya! 182 00:07:56,753 --> 00:08:00,527 All right. Let's go, Tkaiya. Let's go. 183 00:08:00,527 --> 00:08:04,503 - There you go. - Six, five... 184 00:08:04,536 --> 00:08:05,505 ( bleep ) 185 00:08:05,538 --> 00:08:08,610 ...four, three, two, one. 186 00:08:15,123 --> 00:08:17,394 Oh, my gosh. 187 00:08:17,394 --> 00:08:18,864 ( sighs ) 188 00:08:18,931 --> 00:08:20,835 I forgot to put the pineapple sauce on my chicken, 189 00:08:20,868 --> 00:08:25,110 and I am so worried that it's going to cost me my apron. 190 00:08:25,176 --> 00:08:28,550 I just can't go home from missing my pineapple glaze. I just can't. 191 00:08:28,584 --> 00:08:30,453 Oh, God. 192 00:08:30,521 --> 00:08:31,990 ( sighs ) 193 00:08:32,023 --> 00:08:33,627 ( bleep ) 194 00:08:46,219 --> 00:08:48,824 I forgot to put the pineapple sauce on my chicken, 195 00:08:48,858 --> 00:08:51,229 and I'm, like, really disappointed that 196 00:08:51,262 --> 00:08:54,569 that happened because I want this apron so bad. 197 00:08:54,569 --> 00:08:55,938 I put my degree on the line, 198 00:08:55,971 --> 00:08:59,545 and I just really hope this doesn't send me home. 199 00:08:59,545 --> 00:09:02,284 My name is Tkaiya, and I'm from Jamaica, New York. 200 00:09:02,351 --> 00:09:05,223 I prepared for you a pineapple glazed jerk chicken 201 00:09:05,256 --> 00:09:09,264 with a sweet potato purée, and I'm representing Jamaica. 202 00:09:09,298 --> 00:09:11,603 Where did you get your love of cooking? From who? 203 00:09:11,637 --> 00:09:14,041 So my love of cooking came from my grandmother, 204 00:09:14,041 --> 00:09:15,577 and she passed away. 205 00:09:15,577 --> 00:09:18,817 Being around my grandmother, she, like, really... 206 00:09:21,857 --> 00:09:25,463 - I'm sorry. - Take your time. 207 00:09:25,496 --> 00:09:28,704 I'm so sorry. I just-- 208 00:09:28,704 --> 00:09:30,574 my grandmother taught me how to make 209 00:09:30,607 --> 00:09:33,179 sweet potato pudding, cassava. 210 00:09:33,245 --> 00:09:35,851 She made a lot of ackee and saltfish on Sundays. 211 00:09:35,851 --> 00:09:39,726 She lived in Jamaica. She was actually a pastry chef 212 00:09:39,759 --> 00:09:43,466 at the Moon Palace Hotel before she came here. 213 00:09:43,499 --> 00:09:47,708 So I just got it from her. 214 00:09:49,011 --> 00:09:50,682 - She sounds amazing, right? - Yeah. 215 00:09:50,748 --> 00:09:52,752 - Yeah. - Shall we? 216 00:09:52,752 --> 00:09:54,020 - Yeah, let's try it. - Okay. 217 00:09:54,020 --> 00:09:57,027 Let's look at the visuals first. 218 00:09:57,027 --> 00:09:59,031 - What are you thinking, Gordon? - Visually, it looks nice. 219 00:09:59,031 --> 00:10:00,634 I'm so glad you kept it on the bone. 220 00:10:00,667 --> 00:10:02,470 I love the thigh, the drum. 221 00:10:02,470 --> 00:10:03,874 It's got a great color, sear, 222 00:10:03,908 --> 00:10:05,945 and that purée looks finessed. 223 00:10:06,012 --> 00:10:07,915 - It looks good. - Thank you. 224 00:10:07,948 --> 00:10:10,688 It's so fragrant right now, 225 00:10:10,755 --> 00:10:12,658 and I think when you're thinking of jerk, 226 00:10:12,658 --> 00:10:15,931 you should smell the aroma. And it's beautiful. 227 00:10:15,964 --> 00:10:17,968 - Thank you. - Shall we? 228 00:10:24,047 --> 00:10:25,785 What heat did you use? What was it, scotch bonnet? 229 00:10:25,818 --> 00:10:27,153 Scotch bonnet pepper. 230 00:10:31,562 --> 00:10:32,732 Let's start with the chicken first. 231 00:10:32,799 --> 00:10:34,669 Chicken's cooked beautifully. 232 00:10:34,703 --> 00:10:36,706 It is glistening, it's moist. 233 00:10:36,773 --> 00:10:38,510 That heat, the fragrance from that jerk seasoning, 234 00:10:38,543 --> 00:10:40,046 it's beautifully done. 235 00:10:40,046 --> 00:10:43,654 But I'm looking for a bit of a respite, something sweet. 236 00:10:43,687 --> 00:10:45,557 - Yeah. - Whether it's a glaze or whatever. 237 00:10:45,557 --> 00:10:47,461 But I've got to counteract the heat. 238 00:10:47,494 --> 00:10:51,468 - It's very hot. - I know you said there is a pineapple glaze, 239 00:10:51,503 --> 00:10:54,676 - but I don't actually taste it. - I didn't get the chance 240 00:10:54,710 --> 00:10:57,815 - to glaze it on the chicken. - Damn. 241 00:11:00,086 --> 00:11:03,492 When I taste the jerk on the chicken, 242 00:11:03,527 --> 00:11:06,031 I like the flavor of a little bit of sweet and some heat. 243 00:11:06,098 --> 00:11:10,508 But I feel like that wouldn't have been as crispy for that skin. 244 00:11:10,541 --> 00:11:13,479 And so in a way, I'm actually kind of happy you didn't put it. 245 00:11:13,513 --> 00:11:16,953 - Okay. - Because it is crispy, and you get a piece 246 00:11:16,987 --> 00:11:20,828 of that juicy chicken, and with that purée, 247 00:11:20,861 --> 00:11:24,502 - it is a very good bite. - Yeah. Thank you. 248 00:11:24,535 --> 00:11:26,372 Yeah, and this jerk seasoning is really interesting, 249 00:11:26,405 --> 00:11:28,510 because I can almost taste, like, every component of it, 250 00:11:28,543 --> 00:11:32,483 like, individually, and I really, really liked it. 251 00:11:32,518 --> 00:11:34,522 Excellent job with this dish. 252 00:11:34,589 --> 00:11:35,591 For me, it's a yes. 253 00:11:35,591 --> 00:11:38,128 - Okay. - That's one yes. 254 00:11:38,128 --> 00:11:41,536 Two more, and the apron is yours. 255 00:11:41,569 --> 00:11:45,978 The flavors come together, and I feel Jamaica on the plate. 256 00:11:46,011 --> 00:11:47,848 - So it's a yes for me. - Thank you. Thank you. 257 00:11:47,882 --> 00:11:49,886 - Two yeses. - It's up to Gordon. 258 00:11:49,886 --> 00:11:54,996 Tkaiya, this is a tough one. It is a fierce season. 259 00:11:54,996 --> 00:11:56,532 Can you stand the heat of the competition? 260 00:11:56,599 --> 00:11:58,871 - I can. - And you're prepared to put 261 00:11:58,904 --> 00:12:00,540 your master's degree on hold 262 00:12:00,607 --> 00:12:02,144 to come on "MasterChef" this season? 263 00:12:02,144 --> 00:12:06,018 - Yes. I'm ready. - Listen, young lady, 264 00:12:06,051 --> 00:12:08,122 I know talent and heart when I see it. 265 00:12:10,193 --> 00:12:13,366 It's a yes from me. Congratulations. 266 00:12:13,366 --> 00:12:15,336 Wow. 267 00:12:15,369 --> 00:12:17,741 - Come and get your apron. - Oh, my gosh. 268 00:12:17,775 --> 00:12:20,548 - You did it. - Thank you. 269 00:12:20,614 --> 00:12:23,820 This means a lot to me. 270 00:12:23,887 --> 00:12:25,791 - You did your grandma proud. - Congratulations. 271 00:12:25,825 --> 00:12:27,995 - Thank you so much. Thank you. - Congratulations. 272 00:12:29,131 --> 00:12:31,636 Oh, my God. 273 00:12:31,670 --> 00:12:33,907 - ( squealing ) - ( cheering ) 274 00:12:39,719 --> 00:12:42,958 - Jamaica won an apron. - Yeah, because guess what? 275 00:12:42,958 --> 00:12:47,133 She have the Jamaican spice in her and the American dream. 276 00:12:49,939 --> 00:12:53,045 - Purée is incredible, right? - Yeah. Yeah, yeah. 277 00:12:53,078 --> 00:12:55,784 - It's like silk. - She'll be a player. Mark my words. 278 00:12:55,784 --> 00:12:57,187 - I think she's got more in the tank. - Yeah. 279 00:12:57,220 --> 00:12:59,457 That's one apron down. Only four more to go. 280 00:13:03,399 --> 00:13:04,869 Have to start plating. 281 00:13:04,936 --> 00:13:06,405 You got this. 282 00:13:06,405 --> 00:13:08,142 You got it. You got it. 283 00:13:10,681 --> 00:13:12,050 Ooh, that looks good. 284 00:13:14,889 --> 00:13:16,291 It's pretty, pretty, pretty. 285 00:13:16,325 --> 00:13:18,195 Come on, Coby. 286 00:13:18,228 --> 00:13:19,598 Ten seconds. 287 00:13:20,901 --> 00:13:23,038 Get it on the plate. There you go. 288 00:13:24,976 --> 00:13:29,317 Five, four, three, two, one! 289 00:13:38,135 --> 00:13:39,973 There's a lot of pressure on me to get this apron, 290 00:13:40,006 --> 00:13:43,112 because I'm not just representing me or my family. 291 00:13:43,112 --> 00:13:44,983 But I'm also here representing Louisiana, 292 00:13:45,016 --> 00:13:46,753 and Cajun culture, and Cajun food. 293 00:13:46,787 --> 00:13:49,457 And if I don't get this apron, 294 00:13:49,525 --> 00:13:52,732 I can't even go to the backyard barbecue cook anymore. 295 00:13:52,765 --> 00:13:54,034 - Welcome. - How are we? 296 00:13:54,034 --> 00:13:55,202 Good to see you, bud. 297 00:13:57,542 --> 00:14:00,113 My name is Coby, I'm from Lafayette, Louisiana, 298 00:14:00,146 --> 00:14:02,652 and I'm representing the Cajun culture. 299 00:14:02,685 --> 00:14:07,795 Today, I made alligator sauce piquant with smothered cabbage. 300 00:14:07,829 --> 00:14:13,172 - Wow. - You know, Cajuns were exiled from Nova Scotia in 1755, 301 00:14:13,172 --> 00:14:14,675 dropped off in the swamps, 302 00:14:14,742 --> 00:14:16,879 and they had alligators and snakes. 303 00:14:16,913 --> 00:14:19,050 So resilient people that we are, 304 00:14:19,050 --> 00:14:20,687 we made work with what we got. 305 00:14:20,754 --> 00:14:22,190 And, I mean, whoever thought alligator 306 00:14:22,224 --> 00:14:24,028 would have been a delicacy, but it is a delicacy 307 00:14:24,061 --> 00:14:26,165 - in Louisiana. - I love that. Shall we? 308 00:14:26,165 --> 00:14:27,768 - Absolutely. - Yes, let's taste. 309 00:14:27,768 --> 00:14:30,574 Let's have a look. Joe, what do you think? 310 00:14:30,574 --> 00:14:32,477 It looks like it's going to be full-flavored. 311 00:14:32,477 --> 00:14:33,880 The rice looks really good. 312 00:14:33,880 --> 00:14:36,184 It's actually presented in a very elegant way. 313 00:14:36,184 --> 00:14:39,658 - Looks great. - Well, let's dig in, shall we? 314 00:14:48,610 --> 00:14:51,783 Um, I respect you for attempting the alligator. 315 00:14:51,817 --> 00:14:53,319 It's a tough one to get right. 316 00:14:53,319 --> 00:14:56,927 However, alligator is a tad bland. 317 00:14:56,927 --> 00:14:59,632 It just needs more sauce, more gravy, 318 00:14:59,665 --> 00:15:03,172 to sort of really allow that alligator to shine. 319 00:15:03,206 --> 00:15:08,049 You stuck to your roots, which I respect immensely. 320 00:15:08,082 --> 00:15:12,056 But, sadly, it's not blowing us away for an apron. 321 00:15:12,090 --> 00:15:13,727 Um, it's a no. 322 00:15:13,760 --> 00:15:15,196 Hey, thank you all for letting me cook for you all. 323 00:15:15,196 --> 00:15:16,799 Appreciate it. Thank you. 324 00:15:16,833 --> 00:15:18,335 My name is Camilo, 325 00:15:18,335 --> 00:15:20,072 and I come from a Mexican background, 326 00:15:20,106 --> 00:15:23,947 so I prepared a grilled achiote-rubbed quail 327 00:15:23,980 --> 00:15:25,617 over a roasted corn salsa 328 00:15:25,651 --> 00:15:28,088 with a little bit of an avocado smash underneath. 329 00:15:28,121 --> 00:15:29,290 All right, let's give it a try. 330 00:15:29,357 --> 00:15:31,863 Yes. Soccer World Cup is imminent. 331 00:15:31,863 --> 00:15:35,103 Would you be supporting Mexico or America? 332 00:15:35,136 --> 00:15:36,806 - Come on, be honest now. - Be honest. 333 00:15:36,840 --> 00:15:39,210 - USA first, Mexico second. - Wow. 334 00:15:39,244 --> 00:15:40,346 I bet you go south of the border, 335 00:15:40,346 --> 00:15:41,549 you'd change your tune on that. 336 00:15:41,549 --> 00:15:42,818 Maybe. Maybe. 337 00:15:42,851 --> 00:15:43,853 Gordon: Tiffany, what'd you think? 338 00:15:43,887 --> 00:15:45,557 Oh, I love the caramelization 339 00:15:45,557 --> 00:15:46,827 that you have on the quail. 340 00:15:46,860 --> 00:15:47,962 I love the textures 341 00:15:47,995 --> 00:15:49,364 on the plate with the corn. 342 00:15:49,364 --> 00:15:51,168 - It looks good. - Thank you, Chef. 343 00:15:51,235 --> 00:15:53,105 Gordon: However, there's a lot riding on this. 344 00:15:53,138 --> 00:15:54,575 That's a tough bird to get right. 345 00:15:54,642 --> 00:15:56,846 - Yes, it is. - 30 seconds over, it's dry. 346 00:15:56,879 --> 00:15:58,984 Tasteless. Under, then there's no chance. 347 00:15:59,017 --> 00:16:02,456 I just hope it's cooked perfectly. Shall we? 348 00:16:02,490 --> 00:16:04,361 - Yes. - Yeah. 349 00:16:04,361 --> 00:16:06,265 Gordon: Wow. 350 00:16:06,265 --> 00:16:08,168 I'm a little nervous. 351 00:16:21,896 --> 00:16:24,133 Um, Camilo, there's a lot riding on this. 352 00:16:24,167 --> 00:16:26,171 - That's a tough bird to get right. - Yes, it is. 353 00:16:26,204 --> 00:16:29,612 I just hope it's cooked perfectly. 354 00:16:29,645 --> 00:16:31,916 Wow. 355 00:16:31,916 --> 00:16:36,893 I'm a little nervous. 356 00:16:36,927 --> 00:16:39,297 Yeah. Pink, bright, beautiful. 357 00:16:39,330 --> 00:16:41,167 And what's the heat in the salsa? 358 00:16:41,167 --> 00:16:42,370 Serrano pepper. 359 00:16:49,184 --> 00:16:51,188 Right, let's talk about the hero, the quail. 360 00:16:51,188 --> 00:16:52,558 The quail's cooked beautifully. 361 00:16:52,625 --> 00:16:53,425 Thank you, Chef. 362 00:16:53,459 --> 00:16:55,063 That caramelization on the skin, 363 00:16:55,096 --> 00:16:56,766 it's not dry. It's moist. 364 00:16:56,833 --> 00:16:58,803 That's a bold move, that, when you smash cook that 365 00:16:58,836 --> 00:17:00,373 and then debone it as well. 366 00:17:00,440 --> 00:17:03,045 I think the avocado, I know you say serrano is in there, 367 00:17:03,078 --> 00:17:05,049 - but I don't taste any. - Okay. 368 00:17:05,049 --> 00:17:07,187 And when I think of, like, Mexican cuisine, 369 00:17:07,220 --> 00:17:09,725 I know there's so much flavor there, 370 00:17:09,758 --> 00:17:12,197 just like the flavor that's in your quail here. 371 00:17:12,230 --> 00:17:14,367 Okay. Yes, Chef. Thank you. 372 00:17:14,367 --> 00:17:16,071 I like the quail. I think it's cooked properly. 373 00:17:16,071 --> 00:17:18,041 And I love the crust and the glaze. 374 00:17:18,075 --> 00:17:20,446 So the plate's very good. It's great. It's a yes. 375 00:17:20,446 --> 00:17:22,316 - I love it. - Thank you, Joe. 376 00:17:22,350 --> 00:17:24,054 So that's one yes, and as you know, 377 00:17:24,087 --> 00:17:28,228 you need two more to get the apron. Gordon? 378 00:17:28,228 --> 00:17:29,999 I think you've mastered one of the most difficult proteins. 379 00:17:30,065 --> 00:17:31,201 I commend you for that. 380 00:17:31,235 --> 00:17:34,207 And so I am an absolute resounding yes. 381 00:17:34,240 --> 00:17:35,944 Thank you, Chef. Thank you. 382 00:17:35,944 --> 00:17:37,347 Tiff, what do you say? 383 00:17:37,380 --> 00:17:42,090 I mean, I'm just wondering if smashed avocados 384 00:17:42,123 --> 00:17:48,102 in a corn salsa is enough to represent Mexico. 385 00:17:48,135 --> 00:17:50,172 I'm really struggling here. 386 00:18:04,101 --> 00:18:06,706 You made me do this. 387 00:18:09,444 --> 00:18:11,448 Yeah! 388 00:18:13,953 --> 00:18:17,326 The dare was absolutely worth it. I'm so excited. 389 00:18:21,034 --> 00:18:22,136 And now what's the next dare? 390 00:18:22,170 --> 00:18:23,706 You have to win "MasterChef" now. 391 00:18:23,706 --> 00:18:24,909 Let's go do it. 392 00:18:24,975 --> 00:18:28,215 Let's go, baby! Whoo! 393 00:18:29,150 --> 00:18:31,322 That quail was exceptional. 394 00:18:31,388 --> 00:18:33,025 I mean, it's good. Yeah. 395 00:18:33,025 --> 00:18:36,197 That's two aprons down, three to go. 396 00:18:37,601 --> 00:18:39,605 ( hooting ) 397 00:18:46,418 --> 00:18:48,155 I'm Harold, I'm from Austin, Texas, 398 00:18:48,188 --> 00:18:49,324 and I was born and raised in Caracas, Venezuela. 399 00:18:49,324 --> 00:18:53,365 - Whoo! - You got this, baby. 400 00:18:53,432 --> 00:18:55,436 I'm Jhanelle, I'm from Savannah, Georgia, 401 00:18:55,469 --> 00:18:59,745 and I'm representing my heritage from Jamaica! 402 00:18:59,745 --> 00:19:03,018 ( hooting ) 403 00:19:03,018 --> 00:19:05,757 Perfect, baby. Good job. 404 00:19:05,790 --> 00:19:07,160 Thank you, my darling. 405 00:19:07,160 --> 00:19:08,295 I grew up in Jamaica, 406 00:19:08,328 --> 00:19:10,166 where I lived for 11 years. 407 00:19:10,199 --> 00:19:12,871 and food is just a big part of my culture. 408 00:19:12,871 --> 00:19:16,478 I grew up around us plucking chickens to sell and to cook. 409 00:19:16,478 --> 00:19:19,351 And that's all I knew. I came to the United States, 410 00:19:19,384 --> 00:19:22,591 but my cooking is highly influenced from Jamaica. 411 00:19:22,658 --> 00:19:23,860 This dish is me. 412 00:19:23,894 --> 00:19:27,200 This is boldly testing the Jamaican tradition. 413 00:19:27,233 --> 00:19:29,671 And I'm here to win! 414 00:19:31,776 --> 00:19:33,980 Come on, babe. You got this. 415 00:19:34,014 --> 00:19:36,451 Today I'm making my own take on Venezuela's arroz con pollo. 416 00:19:36,485 --> 00:19:39,558 This dish brings back many memories and... 417 00:19:41,796 --> 00:19:43,198 ...from Venezuela. 418 00:19:43,231 --> 00:19:45,269 I started cooking after I left my country 419 00:19:45,336 --> 00:19:46,806 nine years ago. 420 00:19:46,806 --> 00:19:48,342 Being away from home, 421 00:19:48,342 --> 00:19:50,479 I was missing things that I grew up eating. 422 00:19:50,513 --> 00:19:53,352 So cooking is a way of remembering that. 423 00:19:53,385 --> 00:19:56,491 - Yeah, babe! - Go! Let's go! 424 00:19:56,526 --> 00:19:59,732 - You got this, baby! - Hot pan! 425 00:19:59,765 --> 00:20:02,136 Thank you, my love. 426 00:20:02,136 --> 00:20:05,409 - Venezuela! - You got this, baby. 427 00:20:05,476 --> 00:20:08,215 Jamaica on a plate, baby. 428 00:20:08,248 --> 00:20:13,458 Five, four, three, two, one! 429 00:20:16,265 --> 00:20:18,468 Whoo! Let's go, Jhanelle. 430 00:20:22,043 --> 00:20:25,517 Welcome, welcome. What's your name and what did you prepare for us? 431 00:20:25,550 --> 00:20:27,453 I'm Harold, I live in Austin, Texas, 432 00:20:27,521 --> 00:20:29,391 originally from Caracas, Venezuela. 433 00:20:29,424 --> 00:20:32,463 I prepared for you my take on Venezuela's arroz con pollo. 434 00:20:32,531 --> 00:20:35,436 What makes the Venezuelan version different? 435 00:20:35,469 --> 00:20:37,641 So I'm using the Venezuelan sofrito. 436 00:20:37,641 --> 00:20:41,414 So it has onions, scallions, peppers, and garlic. 437 00:20:41,414 --> 00:20:43,252 Well, it looks really interesting. Shall we try it? 438 00:20:43,252 --> 00:20:44,454 - Shall we? - Yeah. 439 00:20:47,293 --> 00:20:48,295 It's beautiful. I love the colors. 440 00:20:48,295 --> 00:20:49,565 I love the way it's popping. 441 00:20:49,565 --> 00:20:52,303 The chicken itself, there's some crispiness. 442 00:20:52,336 --> 00:20:54,875 It makes me excited to dig right in. 443 00:20:54,875 --> 00:20:56,178 - Thank you. - Shall we? 444 00:20:56,211 --> 00:20:59,551 - Yes. - So you used the thigh, right? 445 00:20:59,585 --> 00:21:00,887 How long did you cook these for? 446 00:21:00,887 --> 00:21:02,791 For about 12 minutes. 447 00:21:06,197 --> 00:21:07,333 - So you can see... - Oh, yeah. 448 00:21:07,366 --> 00:21:09,137 ...it's a little bit bloody there. 449 00:21:09,170 --> 00:21:12,076 Now, that is a shame. 450 00:21:12,143 --> 00:21:15,082 Harold, I'm just so upset for you, 451 00:21:15,116 --> 00:21:17,554 the fact that the chicken is still bloody in the middle. 452 00:21:17,588 --> 00:21:20,627 I mean, there's no going back from this, sadly. 453 00:21:20,694 --> 00:21:23,198 And unfortunately, with a raw chicken, 454 00:21:23,231 --> 00:21:24,367 we can't go around that. 455 00:21:24,434 --> 00:21:26,506 It's too bad. Thank you so much. 456 00:21:26,573 --> 00:21:28,509 - Thank you so much. - Thank you, Harold. Please. 457 00:21:30,213 --> 00:21:31,583 My name is Jhanelle. 458 00:21:31,616 --> 00:21:35,256 I am representing my heritage from Jamaica. 459 00:21:35,289 --> 00:21:39,464 I prepare pan-seared sea bass served with Jamaican spiced broth 460 00:21:39,498 --> 00:21:42,003 and a caramelized butternut squash. 461 00:21:42,003 --> 00:21:44,307 We have a traditional dish called fish teeth, 462 00:21:44,341 --> 00:21:48,517 and this dish starts any celebratory event. 463 00:21:48,583 --> 00:21:50,453 All right, I like it. Sounds good to me. 464 00:21:50,486 --> 00:21:52,089 - Let's eat. - Shall we? 465 00:21:52,123 --> 00:21:54,628 Please enjoy. 466 00:21:54,628 --> 00:21:57,467 It looks very colorful. Beautiful. 467 00:21:57,500 --> 00:21:59,337 Visually, I think it looks 468 00:21:59,371 --> 00:22:02,410 a lot like a modern style restaurant dish. 469 00:22:02,476 --> 00:22:04,481 Thank you. Thank you, Joe. 470 00:22:04,515 --> 00:22:05,850 - All right, let's try it. - All right. 471 00:22:13,666 --> 00:22:17,106 Fish is just slightly undercooked there. 472 00:22:17,139 --> 00:22:18,609 Damn. 473 00:22:22,216 --> 00:22:23,619 First of all, the intentions were there. 474 00:22:23,653 --> 00:22:25,489 Let's get that absolutely clear. 475 00:22:25,489 --> 00:22:27,694 But the problem I've got is that stock is so salty, 476 00:22:27,761 --> 00:22:30,499 and the fish is slightly undercooked. 477 00:22:30,533 --> 00:22:33,540 A shame. It's a no from me. 478 00:22:33,573 --> 00:22:35,677 - I'm sorry. - Thank you. 479 00:22:35,677 --> 00:22:37,614 - It was such a pleasure. - Thank you. 480 00:22:40,654 --> 00:22:44,260 - You did amazing. - Thank you. 481 00:22:44,327 --> 00:22:47,668 I didn't get the apron today, so I'm definitely disappointed. 482 00:22:47,701 --> 00:22:49,504 But when you put yourself on the plate 483 00:22:49,538 --> 00:22:51,474 and you're proud of yourself... 484 00:22:53,546 --> 00:22:55,550 ...you know that you've done your best. 485 00:22:55,584 --> 00:22:57,521 - Let me hug y'all. - Good job, baby. 486 00:22:57,554 --> 00:22:58,923 - Mommy! - Hug and kiss. 487 00:23:09,344 --> 00:23:10,913 Thank you! 488 00:23:12,449 --> 00:23:14,454 A little bit of salt for luck. 489 00:23:14,488 --> 00:23:15,724 My name is Britny, 490 00:23:15,724 --> 00:23:17,595 I'm from Los Angeles, California, 491 00:23:17,628 --> 00:23:20,567 and I'm repping Barbados! 492 00:23:20,601 --> 00:23:24,708 - Hey! - All right. Crank that speed. 493 00:23:24,741 --> 00:23:28,550 My name is Jake, I'm from the great state of Michigan, 494 00:23:28,583 --> 00:23:30,687 and I'm here today to celebrate my Mexican heritage. 495 00:23:30,687 --> 00:23:32,758 These wonderful people are my Ma and my Pa. 496 00:23:32,825 --> 00:23:35,764 They've raised me. They've been everything for me. 497 00:23:35,797 --> 00:23:38,201 Let's go! 498 00:23:41,474 --> 00:23:45,517 All right. Energy. 499 00:23:45,584 --> 00:23:46,852 - Hello! - Hi! 500 00:23:46,852 --> 00:23:48,723 - Hello! - How are you guys? 501 00:23:48,757 --> 00:23:50,459 - Great. - Fantastic. What's your name? 502 00:23:50,493 --> 00:23:52,731 - I'm Britny. Hi, guys! - Hi, Britny. 503 00:23:52,731 --> 00:23:55,269 - What are you making? - I'm making salted codfish cakes 504 00:23:55,302 --> 00:23:58,743 with a scotch bonnet aioli and an apple fennel slaw. 505 00:23:58,776 --> 00:24:00,714 Yum. Where does that come from? 506 00:24:00,747 --> 00:24:03,385 - Barbados, yes. - Barbados. Love it. 507 00:24:03,452 --> 00:24:05,155 - Is it gonna have some spice? - Absolutely. 508 00:24:05,189 --> 00:24:08,261 - So I hope you guys don't mind. - Can we handle the heat? 509 00:24:08,261 --> 00:24:09,732 - Can you guys handle it? - Like, super spicy? Or-- 510 00:24:09,765 --> 00:24:11,368 - No, no, no, no, no. - Okay. 511 00:24:11,401 --> 00:24:13,371 - Where you from? - I'm from Los Angeles. 512 00:24:13,405 --> 00:24:14,875 And you have a job? What do you do? 513 00:24:14,875 --> 00:24:17,480 I am actually a professional wrestler. 514 00:24:17,514 --> 00:24:19,618 My wrestling name is Brittany Bay, 515 00:24:19,651 --> 00:24:22,423 and my persona is the beach girl. 516 00:24:22,490 --> 00:24:25,663 She's fearless and she's feisty. 517 00:24:25,663 --> 00:24:28,368 I'm actually very strong for my stature. 518 00:24:28,401 --> 00:24:29,605 Can you show us some-- I mean. 519 00:24:29,605 --> 00:24:30,740 - Yeah, yeah, yeah. - Show him a move. 520 00:24:30,773 --> 00:24:32,343 - What kind of move? - I'll show you. 521 00:24:32,376 --> 00:24:35,750 - Okay. Okay, ready? - Ready? Let's go. 522 00:24:35,783 --> 00:24:37,353 - ( grunts ) Yeah? - Like this. 523 00:24:37,386 --> 00:24:38,523 And then I'm going to push you away. 524 00:24:38,523 --> 00:24:40,159 - Okay. - I'm going to pull you in. 525 00:24:40,192 --> 00:24:41,629 - Yeah? - And I'm going to give you a headlock. 526 00:24:41,662 --> 00:24:43,900 - ( grunting ) - Throw him over! 527 00:24:43,933 --> 00:24:48,075 - Throw him over! - ( grunting, shouting ) 528 00:24:48,108 --> 00:24:50,412 And I break loose. I'll give you the suplex! 529 00:24:50,445 --> 00:24:55,757 ( grunting ) 530 00:24:56,925 --> 00:24:58,563 Look at that act. Look at that. 531 00:24:58,563 --> 00:25:00,567 - Joe! - ( grunts ) 532 00:25:00,601 --> 00:25:04,373 Oh, she's an actor! That's her job! 533 00:25:04,407 --> 00:25:05,643 Next time, I'll put you in a suplex. 534 00:25:05,677 --> 00:25:07,781 - I mean, next time... - I'm like the-- 535 00:25:07,781 --> 00:25:09,784 - I got my money on her, Joe. - I'm the Bruno Sammartino. 536 00:25:09,818 --> 00:25:11,354 - I got my money on her. - I don't know. I don't know. 537 00:25:11,387 --> 00:25:13,660 - Nice to meet you. - She looks like she'll take you. 538 00:25:13,660 --> 00:25:17,634 - Thank you. Thank you! - Any time. 539 00:25:18,770 --> 00:25:19,538 Hi! 540 00:25:19,572 --> 00:25:21,676 Hi. I've been waiting for this. 541 00:25:21,709 --> 00:25:23,411 - Hi, I'm Joe. - Hello, man. Hello, Joe. 542 00:25:23,445 --> 00:25:25,415 So you're baking. Desserts. Hi. 543 00:25:25,415 --> 00:25:26,886 - I am baking a dessert, man. - Okay. 544 00:25:26,952 --> 00:25:30,693 I am making a cake inspired by mole negro. 545 00:25:30,727 --> 00:25:32,631 It is a recombination of the ingredients. 546 00:25:32,664 --> 00:25:35,770 You have chilies, you have black sesame crème anglaise here, 547 00:25:35,837 --> 00:25:38,141 a chocolate sponge, and a chocolate chili ganache. 548 00:25:38,208 --> 00:25:41,348 Wow! You've got some flavors working here. 549 00:25:41,348 --> 00:25:44,554 Flavor is a really big part of my Mexican heritage. 550 00:25:44,588 --> 00:25:46,358 And especially being adopted, 551 00:25:46,391 --> 00:25:49,364 not growing up around the culture of those flavors myself-- 552 00:25:49,397 --> 00:25:52,838 Joe: So, wait, did you spend time in Mexico growing up cooking? 553 00:25:52,838 --> 00:25:54,374 - How did you learn how to do all this? - Never, never. 554 00:25:54,407 --> 00:25:58,716 I connected to my own cultural roots through food. 555 00:25:58,750 --> 00:26:00,720 You know, being someone that doesn't travel much, 556 00:26:00,753 --> 00:26:03,526 food has been a way for me to travel without leaving home. 557 00:26:03,526 --> 00:26:06,866 And when you can cook the food yourself, it's a whole lot cheaper. 558 00:26:06,899 --> 00:26:09,404 - That's awesome. - What do you do in life? 559 00:26:09,437 --> 00:26:12,644 - I am a pharmacy technician. - Oh, so you're a technician. 560 00:26:12,711 --> 00:26:14,581 - It feels very technical, yeah. - Technical. 561 00:26:14,581 --> 00:26:15,850 Yeah, I really love science. 562 00:26:15,884 --> 00:26:17,721 I've always loved science growing up. 563 00:26:17,721 --> 00:26:20,727 So for me, the kitchen is the lab that I love the most. 564 00:26:20,760 --> 00:26:22,730 This is like a mad science experiment. 565 00:26:22,730 --> 00:26:24,467 - I agree. - I hope we're not the experiment. 566 00:26:24,500 --> 00:26:28,008 - We are. We-- - You guys are my lab rats, 567 00:26:28,008 --> 00:26:29,811 but I keep my lab rats very well fed. 568 00:26:29,878 --> 00:26:31,548 I don't know if I want to be a rat. 569 00:26:31,582 --> 00:26:33,753 - Joe can be a rat. Good luck. - Good luck. We'll see you. 570 00:26:33,787 --> 00:26:35,557 Thank you so much. 571 00:26:35,623 --> 00:26:37,694 Go, Britny! 572 00:26:37,761 --> 00:26:40,800 Okay, we are rocking and rolling. 573 00:26:40,834 --> 00:26:44,473 - One minute, Britny! - Aah! Let's do it. 574 00:26:44,508 --> 00:26:47,480 Hmm, which one's look the best? 575 00:26:47,514 --> 00:26:51,956 - Oh, my gosh. - She's shaking. 576 00:26:52,022 --> 00:26:57,132 Five, four, three, two, one! 577 00:27:00,841 --> 00:27:04,313 I want this apron so bad. 578 00:27:04,347 --> 00:27:07,921 I want to show people that I'm more than just a wrestler. 579 00:27:07,955 --> 00:27:13,465 If I don't get an apron today, Joe, round two, and it's on. 580 00:27:13,533 --> 00:27:16,371 - Hi! - Welcome. 581 00:27:16,371 --> 00:27:20,245 - All right. - I'm Britny, and I'm representing Barbados. 582 00:27:20,245 --> 00:27:22,316 I made salted cod fishcakes 583 00:27:22,349 --> 00:27:26,257 with a scotch bonnet garlic aioli and an apple fennel slaw. 584 00:27:26,324 --> 00:27:28,929 - Let's try it. - Oh! I think it's beautiful. 585 00:27:28,963 --> 00:27:32,704 I like that there is some crispiness action going on, 586 00:27:32,738 --> 00:27:34,474 and I think it was even smart how you plated it 587 00:27:34,508 --> 00:27:36,946 - to kind of make it more elevated. - Thank you. 588 00:27:36,979 --> 00:27:38,816 Let's hope they taste brilliantly. Shall we? 589 00:27:38,849 --> 00:27:40,753 - Yes. - Let's dig in. 590 00:27:45,697 --> 00:27:48,736 Oh. Whew! 591 00:27:50,573 --> 00:27:51,809 Wait. 592 00:27:51,842 --> 00:27:53,679 - Hmm! Mm-hmm! - Oh, really? 593 00:27:53,712 --> 00:27:56,819 - It's spicy. - I don't mind hot, but... 594 00:27:56,853 --> 00:28:00,593 - I know, but... - Ooh. 595 00:28:00,626 --> 00:28:02,096 That's like a launch off the ropes. 596 00:28:02,096 --> 00:28:04,166 - Yeah. Yeah. - Full-bodied-- 597 00:28:04,199 --> 00:28:06,606 ( coughing ) 598 00:28:06,606 --> 00:28:08,909 Just a little kick. 599 00:28:08,976 --> 00:28:10,913 Whoa, Nellie. That's hot. 600 00:28:10,980 --> 00:28:13,118 Wow. That's like a smack in the face. 601 00:28:13,118 --> 00:28:15,757 - Good morning! Hello! - Open fist or closed? 602 00:28:15,790 --> 00:28:18,629 - Hello! - ( Tiffany laughing ) 603 00:28:18,629 --> 00:28:19,731 I think I'm going to start crying. 604 00:28:19,765 --> 00:28:21,067 - No! - Gordon: Wow. 605 00:28:21,133 --> 00:28:22,638 That's woken him up. Thank you. 606 00:28:22,638 --> 00:28:23,907 - Yeah. - Listen. 607 00:28:23,973 --> 00:28:26,712 It's a simple execution. 608 00:28:26,746 --> 00:28:29,016 I get where you're going with this. 609 00:28:29,016 --> 00:28:31,054 I'd prefer them to be a touch lighter in the center, 610 00:28:31,121 --> 00:28:34,126 less dense, so I can identify the fish more. 611 00:28:34,126 --> 00:28:36,766 But the flavor is definitely there, and I want to see more. 612 00:28:36,766 --> 00:28:38,869 For me, it's a yes. 613 00:28:38,903 --> 00:28:41,074 ( squealing ) 614 00:28:41,074 --> 00:28:43,746 Joe? 615 00:28:43,780 --> 00:28:46,752 Look, the sauce definitely has an opinion. 616 00:28:46,785 --> 00:28:48,623 I think it's a little spicy for me, 617 00:28:48,656 --> 00:28:49,892 but I have to grow up. 618 00:28:49,925 --> 00:28:53,031 And the cooling little apple fennel salad 619 00:28:53,064 --> 00:28:56,539 is sedulous and perfect, so I really enjoyed it. 620 00:28:56,606 --> 00:28:58,609 - So for me, it's a yes as well. - Yay! 621 00:28:58,642 --> 00:29:01,882 That's two yeses. Um, Tiff? 622 00:29:04,153 --> 00:29:06,758 I know where you're coming from when I'm eating this, 623 00:29:06,792 --> 00:29:09,631 and I think that's important. Love salt cod. 624 00:29:09,664 --> 00:29:12,035 Love that you put it full on display. 625 00:29:12,069 --> 00:29:14,908 And I love that you did not hold back the heat. 626 00:29:16,377 --> 00:29:17,647 It's a yes. 627 00:29:17,681 --> 00:29:19,818 ( squealing ) 628 00:29:19,851 --> 00:29:22,924 - Come on, now! - Congratulations. 629 00:29:22,957 --> 00:29:27,199 I want you to have this, and everyone here. 630 00:29:27,232 --> 00:29:30,807 - Thank you so much. - Absolutely. Congratulations. 631 00:29:30,840 --> 00:29:33,244 - Thank you guys so much. - Well done. 632 00:29:36,785 --> 00:29:39,390 Let's go, Jake! 633 00:29:39,423 --> 00:29:40,827 All right. Perfect. 634 00:29:40,827 --> 00:29:43,064 Creating a dessert in 45 minutes 635 00:29:43,064 --> 00:29:45,670 requires precision and timing. 636 00:29:45,670 --> 00:29:46,939 That sponge is a little flat right now. 637 00:29:46,972 --> 00:29:49,076 - You got this. - It's a complicated dish. 638 00:29:49,110 --> 00:29:51,615 There's, like, five or six different components to it. 639 00:29:51,682 --> 00:29:53,151 - Looks good. - How much time? 640 00:29:53,218 --> 00:29:55,857 - One minute. - One minute. Perfect. 641 00:29:55,857 --> 00:29:57,961 If I mess even one thing up, 642 00:29:57,994 --> 00:30:00,232 I might be going home without a white apron. 643 00:30:00,299 --> 00:30:02,436 Oh, ( bleep ). 644 00:30:02,469 --> 00:30:04,407 Oh, my God. Oh, my God. 645 00:30:04,407 --> 00:30:06,043 Oh, this is a nightmare. 646 00:30:15,428 --> 00:30:17,700 Oh, boy. 647 00:30:17,700 --> 00:30:20,973 Oh, my God. Oh, my God. Oh, man. 648 00:30:21,007 --> 00:30:22,744 The ganache is just a little bit warm, 649 00:30:22,744 --> 00:30:23,979 and it's starting to slide. 650 00:30:24,013 --> 00:30:26,719 And those strawberries, they're losing 651 00:30:26,752 --> 00:30:27,988 that perfect shape I intended for them. 652 00:30:28,021 --> 00:30:29,925 Oh, this is a nightmare. 653 00:30:29,991 --> 00:30:35,202 Five, four, three, two, one! 654 00:30:35,235 --> 00:30:37,507 ( cheering ) 655 00:30:37,507 --> 00:30:40,747 My presentation isn't exactly where I want it to be, 656 00:30:40,780 --> 00:30:43,251 and I am just nervous about that. 657 00:30:43,251 --> 00:30:46,457 This apron, it is an opportunity to launch myself 658 00:30:46,525 --> 00:30:49,932 into the culinary field and to do what I truly love. 659 00:30:49,998 --> 00:30:51,635 Welcome in. 660 00:30:54,072 --> 00:30:56,545 My name is Jake, I'm from the great state of Michigan, 661 00:30:56,578 --> 00:30:59,283 and I am here today to represent my Mexican heritage. 662 00:30:59,283 --> 00:31:01,688 Tonight, I made a mole-inspired cake. 663 00:31:01,722 --> 00:31:04,160 It's got a chocolate sponge, a chocolate chili ganache, 664 00:31:04,193 --> 00:31:06,063 and a black sesame crème anglaise. 665 00:31:06,063 --> 00:31:08,769 You sound like you know what you're really doing. 666 00:31:08,803 --> 00:31:11,007 - You're how old now? 24. - I'm 24. 667 00:31:11,040 --> 00:31:14,280 Your Mexican heritage, it's from mom's side? 668 00:31:14,280 --> 00:31:15,884 Dad's side? Where is it from? 669 00:31:15,917 --> 00:31:18,288 So I'm adopted. I found out when I was about 670 00:31:18,288 --> 00:31:21,595 five or six years old in a fast food drive-through, 671 00:31:21,628 --> 00:31:24,934 and I randomly asked my mom if she gave birth to me. 672 00:31:24,934 --> 00:31:28,174 And the crazy thing is the answer was no. 673 00:31:28,208 --> 00:31:29,778 - Wow. - They told me right 674 00:31:29,811 --> 00:31:32,182 then and there my biological father 675 00:31:32,182 --> 00:31:33,317 is actually from Mexico. 676 00:31:33,317 --> 00:31:36,057 I've never really met him before, 677 00:31:36,090 --> 00:31:38,796 but that Mexican heritage is so important to me. 678 00:31:38,796 --> 00:31:40,600 - That's incredible. - Yeah, it is. 679 00:31:40,633 --> 00:31:42,235 - Shall we go and take a look? - Shall we? Yes. 680 00:31:42,235 --> 00:31:45,910 - Man, right. - Yeah, I think it looks 681 00:31:45,944 --> 00:31:48,181 maybe not as refined as we would want it, right? 682 00:31:48,214 --> 00:31:49,918 You know, the strawberries and chocolate, 683 00:31:49,952 --> 00:31:52,256 - it's kind of sliding. - Listen, I'll be honest. 684 00:31:52,322 --> 00:31:54,260 It sounds better than it looks because it just looks 685 00:31:54,327 --> 00:31:56,932 - a little bit sort of, mm-- - Amateurish. 686 00:31:56,965 --> 00:31:59,336 Sure. But it's all going to be 687 00:31:59,336 --> 00:32:00,873 in that flavor in the center. 688 00:32:00,940 --> 00:32:03,077 - Shall we? - Yes. 689 00:32:12,262 --> 00:32:14,033 Is that what you wanted inside? 690 00:32:14,100 --> 00:32:16,237 Maybe a little bit thick in the middle, 691 00:32:16,270 --> 00:32:19,443 - but I am happy with the layering. - Mm-hmm. 692 00:32:25,857 --> 00:32:27,226 ( sighs ) 693 00:32:27,226 --> 00:32:30,833 Young man, the cake itself is delicious. 694 00:32:30,867 --> 00:32:33,304 Um, texture-wise, it's sublime. 695 00:32:33,371 --> 00:32:36,110 and the black sesame seed crème anglaise is just clever. 696 00:32:36,143 --> 00:32:37,981 Smart, and just-- yeah. 697 00:32:38,014 --> 00:32:39,918 The innovation behind this thing is unique. 698 00:32:39,985 --> 00:32:41,253 It's maverick. It's like you. 699 00:32:41,253 --> 00:32:43,057 - Thank you. - You're pushing the boundaries. 700 00:32:43,124 --> 00:32:45,863 - I really love to. - But I would love a little 701 00:32:45,896 --> 00:32:47,800 salt on that chocolate. 702 00:32:47,867 --> 00:32:49,203 - Just a little bit more. - Okay. 703 00:32:49,270 --> 00:32:53,011 But, I mean, this is really, really delicious. 704 00:32:53,044 --> 00:32:55,115 - Thank you so much. - Yeah. I think that 705 00:32:55,148 --> 00:32:58,254 you have put both head and heart in this plate, 706 00:32:58,254 --> 00:33:01,027 and your adoptive parents are your heart, 707 00:33:01,027 --> 00:33:06,004 and your head is the DNA of who you are. 708 00:33:06,037 --> 00:33:07,941 And that's a rare and amazing thing. 709 00:33:08,008 --> 00:33:10,145 - Thank you so much. - You're a smart guy. 710 00:33:10,179 --> 00:33:14,554 You need three yeses to get the apron. So... 711 00:33:16,057 --> 00:33:17,894 - Yes! - Congratulations. 712 00:33:17,928 --> 00:33:19,330 Three yeses at the same time. 713 00:33:19,330 --> 00:33:20,933 - That's never happened before. - Yes! 714 00:33:20,933 --> 00:33:23,873 Oh, my God! 715 00:33:23,873 --> 00:33:26,310 Congratulations. Well done. 716 00:33:26,310 --> 00:33:28,515 - Thank you guys so much. - Well done, well done. 717 00:33:33,358 --> 00:33:35,028 Yes! 718 00:33:35,028 --> 00:33:37,299 All right. 719 00:33:37,332 --> 00:33:40,906 Yeah! Come on, let's go! 720 00:33:40,940 --> 00:33:42,042 Come on! 721 00:33:42,075 --> 00:33:43,344 I put myself on a plate, 722 00:33:43,344 --> 00:33:47,319 and that plate won me a MasterChef apron. 723 00:33:49,724 --> 00:33:54,266 I feel like I am on the right path to achieve my dreams. 724 00:33:57,039 --> 00:33:58,441 This right here is what we need for Americas. 725 00:33:58,441 --> 00:34:00,078 - I'm telling you. - This. 726 00:34:00,111 --> 00:34:02,216 He blinded us with science. 727 00:34:02,249 --> 00:34:03,218 - God. - Man. 728 00:34:03,251 --> 00:34:05,255 Honestly, it's delicious. 729 00:34:05,322 --> 00:34:08,427 Joe: That's the fourth apron. One last apron left. 730 00:34:10,933 --> 00:34:14,574 Brazil! Yeah! 731 00:34:16,678 --> 00:34:19,550 ( laughing ) 732 00:34:20,687 --> 00:34:22,322 All right. 733 00:34:23,893 --> 00:34:25,228 I'm Maria, I'm from Miami, 734 00:34:25,261 --> 00:34:27,499 and I'm representing Brazil! 735 00:34:30,673 --> 00:34:32,677 You got it, babe. 736 00:34:32,677 --> 00:34:34,213 My name is Andrea. 737 00:34:34,246 --> 00:34:35,215 I'm Yupik, Alaska native, 738 00:34:35,248 --> 00:34:36,886 representing Alaska. 739 00:34:36,952 --> 00:34:38,421 Yeah! 740 00:34:38,487 --> 00:34:40,092 - Game time. - All right. 741 00:34:40,125 --> 00:34:43,331 - Game time, Annie. - Whoo! 742 00:34:44,701 --> 00:34:45,970 Okay. 743 00:34:45,970 --> 00:34:48,107 I was born in Bahia, Brazil, 744 00:34:48,140 --> 00:34:49,376 in a very small town. 745 00:34:49,410 --> 00:34:52,382 We had no running water or electricity, 746 00:34:52,415 --> 00:34:54,922 and we were below the poverty line, 747 00:34:54,955 --> 00:34:58,394 So I moved to the big city to send money back to my parents. 748 00:34:58,394 --> 00:35:02,537 - Whew! Thank you. - You got this. 749 00:35:02,571 --> 00:35:06,410 After moving to the huge city, to Sao Paulo, I met my husband. 750 00:35:06,444 --> 00:35:10,786 Six months later, I moved to U.S. when I was 19 years old. 751 00:35:10,819 --> 00:35:15,161 But then I realized I missed the flavors of Brazil, 752 00:35:15,161 --> 00:35:17,734 so that motivated me to learn how to cook. 753 00:35:17,800 --> 00:35:22,276 I'm making mocequa de camarao, a seafood stew. 754 00:35:22,309 --> 00:35:24,948 I'm bringing my roots to "MasterChef," 755 00:35:24,982 --> 00:35:28,087 and I'ma show Brazil flavors and what Brazil has to offer. 756 00:35:28,120 --> 00:35:31,562 I feel like there's not a lot of Indigenous chefs, but we are here, 757 00:35:31,562 --> 00:35:33,465 and I'm so excited to show our cooking. 758 00:35:33,465 --> 00:35:36,237 I'm making salmon with crushed blueberries 759 00:35:36,304 --> 00:35:37,439 and a carrot purée. 760 00:35:37,472 --> 00:35:39,544 This is literally Alaska on a plate. 761 00:35:39,544 --> 00:35:43,084 Salmon has sustained Indigenous communities for hundreds of years. 762 00:35:43,117 --> 00:35:47,159 When I think about spending time with my grandma in rural Alaska, 763 00:35:47,192 --> 00:35:49,230 we would hunt and fish and pick berries. 764 00:35:49,297 --> 00:35:51,835 We're just really connected to the land. 765 00:35:51,868 --> 00:35:54,440 I want the judges to feel who I am, my story, 766 00:35:54,473 --> 00:35:57,212 and understand the kind of food my community eats. 767 00:35:57,246 --> 00:35:58,214 - Yes, girl. - ( cheering ) 768 00:35:58,247 --> 00:36:00,452 Ay-yi-yi-yi-yi, guys. 769 00:36:00,485 --> 00:36:03,592 - Let's go, Mami! - ( cheering continues ) 770 00:36:03,626 --> 00:36:06,063 - Check the salmon, baby. - Oh. 771 00:36:06,097 --> 00:36:08,200 - There we go. - Oh! Yeah! 772 00:36:08,234 --> 00:36:10,739 - Good one. - Salt, salt. 773 00:36:10,773 --> 00:36:13,210 - Where are we? Where are we? - 1:30. 774 00:36:13,210 --> 00:36:15,448 - Aah! Okay. - My gosh, a minute and a half 775 00:36:15,482 --> 00:36:18,522 - is going by really, really fast. - You got this. 776 00:36:19,925 --> 00:36:22,462 Which way? Which way? This way is speaking to me. 777 00:36:22,496 --> 00:36:25,869 - Nine, eight, seven... - Oh, oh! The coconut. 778 00:36:25,903 --> 00:36:27,473 Coconut, coconut. Almost forgot the coconut. 779 00:36:27,507 --> 00:36:30,679 ...four, three, two, one! 780 00:36:30,712 --> 00:36:32,415 ( cheering ) 781 00:36:33,585 --> 00:36:37,726 ( hooting ) 782 00:36:39,597 --> 00:36:40,999 Yeah! 783 00:36:42,503 --> 00:36:45,876 Hello. My name is Maria. 784 00:36:45,909 --> 00:36:49,818 I live in Miami, but I'm originally from Bahia, Brazil. 785 00:36:49,818 --> 00:36:52,489 I made mocequa de camarao 786 00:36:52,524 --> 00:36:55,295 with shrimp cooked with coconut milk. 787 00:36:55,362 --> 00:36:57,499 I'm Andrea, Yupik Alaska Native, 788 00:36:57,533 --> 00:36:59,103 and I'm repping Alaska. 789 00:36:59,136 --> 00:37:02,108 I prepared salmon with crushed blueberry, 790 00:37:02,142 --> 00:37:04,513 carrot purée, with a microgreen salad. 791 00:37:04,513 --> 00:37:07,954 I grew up partially in the city, but also in rural Alaska. 792 00:37:07,987 --> 00:37:10,660 And so in the summers, we would go to fish camp. 793 00:37:10,693 --> 00:37:13,965 I'm from New York. I went to baseball camp. What's fish camp? 794 00:37:13,999 --> 00:37:16,572 We have, like, a camp set up with a smokehouse, 795 00:37:16,605 --> 00:37:18,642 and then there's just, like, a woodblock table. 796 00:37:18,642 --> 00:37:21,113 So, like, an artisanal processing facility. 797 00:37:21,147 --> 00:37:22,517 - Yeah, essentially. - Love that. 798 00:37:22,550 --> 00:37:24,119 - Yeah. - Shall we? 799 00:37:24,119 --> 00:37:25,556 - Let's do it. - Let's go. 800 00:37:25,556 --> 00:37:27,292 Joe, visually, what do you think? 801 00:37:27,292 --> 00:37:29,531 Everything about it seems balanced and elegant. 802 00:37:29,564 --> 00:37:32,871 - It looks beautiful. - Wow, thank you. 803 00:37:32,871 --> 00:37:34,741 Okay, Joe. 804 00:37:34,741 --> 00:37:36,443 It looks stunning. 805 00:37:36,477 --> 00:37:38,949 The shrimp, the sauce, the rice. 806 00:37:38,983 --> 00:37:42,289 I mean, all the elements that you would expect for a mocequa is here. 807 00:37:42,322 --> 00:37:44,292 And then it also just looks elevated. 808 00:37:44,292 --> 00:37:46,430 I appreciate that, Chef Tiffany. 809 00:37:46,464 --> 00:37:48,568 Well, let's go. 810 00:37:48,602 --> 00:37:51,140 So you seared the shrimp separately? 811 00:37:51,173 --> 00:37:53,077 Mm-hmm. Absolutely. 812 00:37:53,111 --> 00:37:55,148 - Is that what you wanted inside? The cook? - Exactly. 813 00:37:55,182 --> 00:37:56,417 This is exactly how I want it inside. 814 00:37:56,450 --> 00:37:58,287 How did you cook the salmon? 815 00:37:58,321 --> 00:38:01,561 So I pan fried the salmon, skin down, of course. 816 00:38:01,595 --> 00:38:06,403 - And, yeah, hopefully medium. - Let's see. 817 00:38:08,341 --> 00:38:11,079 - Ooh. - Oh, my God. 818 00:38:19,731 --> 00:38:21,535 Gordon: How did you cook the salmon? 819 00:38:21,602 --> 00:38:24,507 So I pan fried the salmon, skin down, of course. 820 00:38:24,574 --> 00:38:27,546 - Hopefully medium. - Let's see. 821 00:38:30,352 --> 00:38:33,725 - Ooh. - Oh, my God. 822 00:38:33,725 --> 00:38:35,596 A little pink in the middle, which is nice. 823 00:38:35,629 --> 00:38:37,733 - Okay. - And how did you cook the rice? 824 00:38:37,767 --> 00:38:40,471 I toasted the rice with the garlic. 825 00:38:44,346 --> 00:38:45,616 Shrimp are cooked beautifully. 826 00:38:45,616 --> 00:38:48,154 Mocequa sauce is just, yeah, exceptional. 827 00:38:48,221 --> 00:38:50,157 Wow. Thank you. 828 00:38:50,191 --> 00:38:53,632 So salmon is nice and crisp on top, let's get that absolutely clear, 829 00:38:53,665 --> 00:38:56,036 and we enjoy salmon that is pink. 830 00:38:56,036 --> 00:39:01,013 But the dish just gives off so much sweetness, which is a shame. 831 00:39:01,046 --> 00:39:04,486 Yeah. You know, the berries, they have that tartness, 832 00:39:04,521 --> 00:39:06,624 but they don't have enough acid. 833 00:39:06,658 --> 00:39:10,632 They don't have enough flavor. It kind of just falls flat. 834 00:39:10,632 --> 00:39:12,402 So when I get a little bit of that salmon, 835 00:39:12,402 --> 00:39:14,540 it actually kind of brings it down a little bit. 836 00:39:14,540 --> 00:39:19,149 - Okay. - Unfortunately, for me, I think it's a no. 837 00:39:20,686 --> 00:39:23,993 Yeah, it would be a no for me, as well. I'm sorry. 838 00:39:23,993 --> 00:39:25,161 Thank you. 839 00:39:27,900 --> 00:39:30,471 Crowd: Aww. 840 00:39:35,414 --> 00:39:37,553 This right here is delicious. 841 00:39:37,587 --> 00:39:38,789 The shrimp is properly cooked. 842 00:39:38,789 --> 00:39:41,259 The spice level is just right there. 843 00:39:41,293 --> 00:39:45,536 And it is an explosion of flavor. 844 00:39:45,569 --> 00:39:48,675 So it is a major yes for me. 845 00:39:48,708 --> 00:39:51,413 Oh, my God! Thank you! 846 00:39:51,446 --> 00:39:53,585 - Thank you, Chef. - I really enjoyed the dish. 847 00:39:53,618 --> 00:39:55,689 - It's a yes. - Oh, my God! 848 00:39:55,723 --> 00:39:58,494 - That's two. - I still have one more! 849 00:39:59,430 --> 00:40:01,735 What do you think, Gordon? 850 00:40:01,735 --> 00:40:03,572 It's the first time in a long time 851 00:40:03,605 --> 00:40:06,577 that I would say I can't change anything here. 852 00:40:06,577 --> 00:40:10,285 You respected the heritage. It is a yes from me. 853 00:40:10,318 --> 00:40:13,825 - Resounding yes. - Oh, my God! Oh, wow! 854 00:40:13,825 --> 00:40:16,998 Oh, my God! No, no, no, no, no. 855 00:40:17,031 --> 00:40:20,037 - Congratulations. - I had to teach myself! 856 00:40:20,037 --> 00:40:23,478 Oh, my God! Aah! 857 00:40:23,478 --> 00:40:24,847 - I'm sorry! I'm sorry! - Great job. 858 00:40:24,847 --> 00:40:26,851 - Put on the apron. Come on. - Oh, my gosh. 859 00:40:26,851 --> 00:40:28,688 - I can't believe it. - Gordon: Well done. 860 00:40:32,362 --> 00:40:37,673 - ( cheering ) - ( salsa music playing ) 861 00:40:40,613 --> 00:40:44,987 I just won an apron from "MasterChef"! 862 00:40:45,054 --> 00:40:46,724 I'm so proud of you, Mami. 863 00:40:46,758 --> 00:40:49,330 Love you, sweetheart. Love you. 864 00:40:49,363 --> 00:40:52,236 I'm feeling so excited! 865 00:40:52,269 --> 00:40:53,605 This is a dream come true. 866 00:40:53,639 --> 00:40:55,743 Let's go, Brazil! 867 00:40:55,776 --> 00:41:00,485 - Whoo! - Gordon: That was amazing. 868 00:41:00,519 --> 00:41:02,422 That's it. Top 20 in the bag. 869 00:41:02,488 --> 00:41:04,192 The competition is on, 870 00:41:04,192 --> 00:41:06,998 and America's next MasterChef is somewhere out there. 871 00:41:06,998 --> 00:41:09,002 - Wow. - Incredible. 872 00:41:09,035 --> 00:41:10,873 - Amazing. - Indeed. 873 00:41:10,873 --> 00:41:13,712 - Whew! - Love it. Love it! 874 00:41:15,516 --> 00:41:17,887 Next time on "MasterChef: Global Gauntlet"... 875 00:41:17,887 --> 00:41:21,293 - Welcome to the top 20. - ...the four territories, 876 00:41:21,326 --> 00:41:25,769 the Americas, Europe, Asia-Pacific, and Africa... 877 00:41:25,769 --> 00:41:28,775 - ( blaring ) - ...go head to head for the first time. 878 00:41:28,775 --> 00:41:31,547 - Let's go! Come on! - Asia-Pacific! 879 00:41:31,547 --> 00:41:32,716 - Yeah! - Yeah, baby! 880 00:41:32,783 --> 00:41:34,821 If you cook the best stadium food, 881 00:41:34,821 --> 00:41:38,695 you'll also save the rest of your territory from elimination. 882 00:41:38,695 --> 00:41:40,364 All right, Americas, we're getting there. 883 00:41:40,364 --> 00:41:42,369 Just over five minutes to go. Are you running behind? 884 00:41:42,402 --> 00:41:44,774 You can be confident that me and my team are going to get that pin. 885 00:41:44,774 --> 00:41:46,577 - How's Team Europe doing? - Oh, ( bleep ). 886 00:41:46,644 --> 00:41:48,782 But one mistake could cost the whole team. 887 00:41:48,816 --> 00:41:50,786 Oh, my God. This is a disaster. 888 00:41:50,786 --> 00:41:53,191 - How we doing, Team Africa? - Help me! 889 00:41:53,224 --> 00:41:55,562 - Do you want this to be burnt like this? - ( gasps ) 890 00:41:55,596 --> 00:41:58,334 There are times when you just have to start over. 891 00:41:58,401 --> 00:42:01,040 Is this a Band-Aid? 892 00:42:01,073 --> 00:42:02,342 ( gasps ) 893 00:42:02,408 --> 00:42:04,312 ( coughing ) 68478

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