1 00:00:02,204 --> 00:00:04,543 Tonight, on "MasterChef: Global Gauntlet"... 2 00:00:04,643 --> 00:00:06,446 Welcome to the top 20! 3 00:00:06,480 --> 00:00:09,185 ...the four territories, the Americas, 4 00:00:09,219 --> 00:00:12,024 Europe, Asia-Pacific, and Africa... 5 00:00:12,124 --> 00:00:15,230 - ( blaring ) - ...go head to head for the first time. 6 00:00:15,331 --> 00:00:17,903 - Let's go! Come on! - Asia-Pacific! 7 00:00:17,970 --> 00:00:19,238 - Yeah, baby! - Yeah! 8 00:00:19,338 --> 00:00:21,342 If you cook the best stadium food, 9 00:00:21,375 --> 00:00:24,249 you'll also save the rest of your territory 10 00:00:24,349 --> 00:00:26,186 - from elimination. - All right, Americas! 11 00:00:26,286 --> 00:00:28,658 - We're getting there. - Just over five minutes to go. Are you running behind? 12 00:00:28,758 --> 00:00:31,262 I'm pretty confident that me and my team are going to get that pin. 13 00:00:31,362 --> 00:00:32,966 - How's Team Europe doing? - Oh, ( bleep ). 14 00:00:33,066 --> 00:00:35,371 But one mistake could cost the whole team. 15 00:00:35,471 --> 00:00:37,241 Oh, my God. This is a disaster. 16 00:00:37,341 --> 00:00:39,479 - How we doing, Team Africa? - Help me! 17 00:00:39,580 --> 00:00:41,750 Do you want these to be burnt like this? 18 00:00:41,850 --> 00:00:44,690 There are times where you just have to start over. 19 00:00:44,790 --> 00:00:47,361 Is this a Band-Aid? 20 00:00:47,461 --> 00:00:50,668 - ( gasping ) - ( coughing ) 21 00:00:53,006 --> 00:00:58,182 ( music playing ) 22 00:01:04,361 --> 00:01:05,998 - All right. - Here we go. 23 00:01:06,032 --> 00:01:08,837 Top 20. Four incredible territories. 24 00:01:09,940 --> 00:01:12,846 - ( gasping ) - Oh, my God! 25 00:01:12,880 --> 00:01:14,282 - Yeah! - Oh, my God. 26 00:01:14,382 --> 00:01:16,687 - Ooh! - I'm so excited! 27 00:01:16,753 --> 00:01:18,390 - Welcome, guys! - Come on! 28 00:01:18,490 --> 00:01:21,263 - Americas, let's go! - Let's go, top 20! 29 00:01:21,363 --> 00:01:22,899 It is the most amazing feeling 30 00:01:22,999 --> 00:01:24,402 walking into this kitchen 31 00:01:24,503 --> 00:01:26,774 knowing that I am one of the top 20 32 00:01:26,874 --> 00:01:28,043 home cooks in America. 33 00:01:28,143 --> 00:01:29,879 Oh, yo, you see the soccer balls? 34 00:01:29,979 --> 00:01:32,051 That's sick. 35 00:01:32,151 --> 00:01:33,721 And I'm here to show everybody 36 00:01:33,821 --> 00:01:36,860 what a great home cook representing Team Europe can do. 37 00:01:36,960 --> 00:01:41,504 Welcome to the top 20 "MasterChef: Global Gauntlet." 38 00:01:41,604 --> 00:01:44,442 Yeah! Top 20! 39 00:01:44,509 --> 00:01:45,912 Whoo! 40 00:01:46,012 --> 00:01:48,851 Tonight, the real tournament does begin. 41 00:01:48,951 --> 00:01:53,293 And honestly, I'm so excited to see what the world has to offer. 42 00:01:53,326 --> 00:01:54,562 I'm ready, I'm ready, I'm ready, I'm ready. 43 00:01:54,663 --> 00:01:57,803 This is a high stakes global battle 44 00:01:57,903 --> 00:02:00,608 with a big prize up for grabs, 45 00:02:00,708 --> 00:02:02,077 that quarter of a million dollars. 46 00:02:02,177 --> 00:02:05,017 - Yeah! - ( cheering ) 47 00:02:05,084 --> 00:02:07,856 Now, for the first phase of the competition, 48 00:02:07,956 --> 00:02:11,630 you'll cook alongside other members of your territory, 49 00:02:11,731 --> 00:02:14,469 where each of you will be responsible 50 00:02:14,570 --> 00:02:16,306 for your own individual dish. 51 00:02:16,406 --> 00:02:21,617 We'll then taste the top dishes from each territory. 52 00:02:21,717 --> 00:02:24,355 And if you cook the best dish of the night, 53 00:02:24,455 --> 00:02:29,065 you'll win the MasterChef immunity pin. 54 00:02:29,165 --> 00:02:30,635 - Ooh! - Let's go! 55 00:02:30,735 --> 00:02:32,772 This will keep you safe from elimination 56 00:02:32,872 --> 00:02:36,179 in the following challenge. But even better news, 57 00:02:36,279 --> 00:02:40,989 you'll also save the rest of your territory from elimination tonight. 58 00:02:41,089 --> 00:02:44,930 - Yeah! - We got it. 59 00:02:44,997 --> 00:02:46,733 We got it. A-game. 60 00:02:46,833 --> 00:02:49,739 - All right. - Yes! 61 00:02:49,773 --> 00:02:52,111 We'll then taste the worst three dishes 62 00:02:52,211 --> 00:02:53,947 from the remaining territories. 63 00:02:54,048 --> 00:02:55,484 And unfortunately, 64 00:02:55,585 --> 00:03:00,393 one home cook will be eliminated. 65 00:03:00,493 --> 00:03:02,498 Now, in the spirit of the World Cup, 66 00:03:02,599 --> 00:03:05,137 for tonight's challenge, we want you to make 67 00:03:05,237 --> 00:03:08,811 elevated versions of traditional stadium food. 68 00:03:08,911 --> 00:03:12,652 But listen up, guys. We're not in the nosebleeds of your local stadium. 69 00:03:12,685 --> 00:03:14,523 We're in the MasterChef kitchen. 70 00:03:14,623 --> 00:03:18,564 And that means we want food that only someone 71 00:03:18,664 --> 00:03:20,568 who knows your culture could cook. 72 00:03:20,668 --> 00:03:22,906 That's what could send you and your territory 73 00:03:22,939 --> 00:03:26,212 - to the safety of that balcony tonight. - Yeah. 74 00:03:27,548 --> 00:03:30,153 Tonight, you'll have 60 minutes to cook an elevated dish 75 00:03:30,253 --> 00:03:33,560 inspired from stadium food. 76 00:03:33,660 --> 00:03:35,698 Use everything in this kitchen at your disposal, 77 00:03:35,798 --> 00:03:38,403 from the mouthwatering ingredients from that pantry... 78 00:03:38,436 --> 00:03:41,711 - Mmm! - ...to the incredible, top of the line 79 00:03:41,811 --> 00:03:45,384 Thor kitchen ranges, crafted to meet every demand 80 00:03:45,451 --> 00:03:46,821 - from professional chefs. - Oh, yes. 81 00:03:46,854 --> 00:03:49,125 - Right, everybody ready? - Yes, Chef! 82 00:03:49,191 --> 00:03:52,799 - Yes, Chef. - Good. Your time starts... 83 00:03:55,705 --> 00:03:57,576 In fact, wait. Wait. 84 00:03:57,676 --> 00:03:59,646 Come on! It's the soccer World Cup. 85 00:03:59,746 --> 00:04:01,784 - Oh! - Come on! 86 00:04:01,884 --> 00:04:03,921 Let's go! 87 00:04:04,021 --> 00:04:08,029 Right, your time starts... 88 00:04:09,733 --> 00:04:12,404 ( blaring ) 89 00:04:12,505 --> 00:04:14,442 Ooh! 90 00:04:14,475 --> 00:04:16,212 - Oh, my God! - Easy, easy. 91 00:04:16,312 --> 00:04:18,617 - First pantry. Pantry chaos. - I love it. 92 00:04:18,717 --> 00:04:22,190 - Behind! - Sorry, sorry, sorry. 93 00:04:22,224 --> 00:04:24,630 - This pantry is chaotic. - ( shattering ) 94 00:04:24,730 --> 00:04:26,466 - Oh, my ( bleep ) God. - Oh, no. 95 00:04:26,499 --> 00:04:28,469 - What happened? - Cracked bottle. 96 00:04:28,571 --> 00:04:31,475 - Oh, sorry. - People are almost trampling each other. 97 00:04:31,576 --> 00:04:33,179 - Has anybody seen sugar? - Behind, behind, behind. 98 00:04:33,279 --> 00:04:35,217 I am about as front as I can get. 99 00:04:35,317 --> 00:04:37,020 But I'm a professional wrestler. 100 00:04:37,121 --> 00:04:40,093 - Oh, I need these. - So I kind of feel like I'm at home. 101 00:04:40,193 --> 00:04:41,830 Ah! 102 00:04:43,701 --> 00:04:45,104 Okay, let me think. Let me think. 103 00:04:45,204 --> 00:04:47,240 Wait, am I in the wrong spot? 104 00:04:47,340 --> 00:04:48,644 Oh, yeah. Just kidding! 105 00:04:48,744 --> 00:04:50,480 We gotta go! Let's go! Come on! 106 00:04:50,581 --> 00:04:53,253 Wrong station. Oh, no. 107 00:04:53,353 --> 00:04:54,656 Maybe I'm more nervous than I thought. 108 00:04:54,756 --> 00:04:58,864 Okay. Whew! My eyes are burning. 109 00:04:58,931 --> 00:05:01,804 Americas, relax. We got this. Nice and easy. 110 00:05:01,904 --> 00:05:03,908 I'm making my take on a chicken carnitas taco. 111 00:05:04,008 --> 00:05:05,978 So I boil the chicken, get it nice and tender, 112 00:05:06,078 --> 00:05:07,649 crispen up the chicken skin. 113 00:05:07,749 --> 00:05:09,018 Putting some duck fat and just going to broil it, 114 00:05:09,051 --> 00:05:11,322 get it nice and crispy. Should be good to go. 115 00:05:13,193 --> 00:05:15,798 It's a very famous Brazilian street food 116 00:05:15,899 --> 00:05:18,637 that's served at games, soccer games. 117 00:05:18,671 --> 00:05:21,475 It's one of the most famous in Brazil. 118 00:05:24,215 --> 00:05:26,787 Always. 119 00:05:26,820 --> 00:05:31,296 How exciting is this? Top 20 and game day gourmet. 120 00:05:31,362 --> 00:05:34,101 - Come on. - Yeah, I think there are so many different ways to go. 121 00:05:34,201 --> 00:05:38,142 And I think everyone has a very different experience with stadium food. 122 00:05:38,242 --> 00:05:39,546 I think we could be in for a treat. 123 00:05:39,646 --> 00:05:42,652 - Asia-Pacific! - Yeah, baby! 124 00:05:42,686 --> 00:05:46,159 - Whoo! - How we doing, Team Europe? 125 00:05:46,259 --> 00:05:47,862 - All good. - We're doing good! 126 00:05:49,298 --> 00:05:52,772 Guys, 10 minutes down, 50 minutes to go. 127 00:05:52,872 --> 00:05:53,974 Let's go. 128 00:05:54,074 --> 00:05:58,149 I am making a gyro burger with loaded Greek fries. 129 00:05:58,182 --> 00:06:01,590 - Team Europe? - Go, Europe! 130 00:06:01,690 --> 00:06:07,602 I am making paszteciki, which is a Polish beef pie. 131 00:06:07,702 --> 00:06:11,108 This is a festival street food in Poland, 132 00:06:11,175 --> 00:06:12,578 where people could just grab it, 133 00:06:12,678 --> 00:06:15,718 go, and go back to the game and watch it. 134 00:06:15,819 --> 00:06:18,990 - Aghata. What are you doing? - Hi. 135 00:06:19,091 --> 00:06:23,667 I am doing tortilla de patatas, a very classic Spanish dish. 136 00:06:23,767 --> 00:06:27,875 I'll go to watch soccer games with my friends at the bars or around the stadium, 137 00:06:27,975 --> 00:06:30,013 - and that will be a classic always. - Good. 138 00:06:30,113 --> 00:06:32,519 So, like, little bite-sized omelet or quiche. 139 00:06:32,552 --> 00:06:35,625 Traditionally, it's like, clean the fridge out, let's do a tortilla. 140 00:06:35,725 --> 00:06:37,027 - Yes. - But how are you going to elevate this? 141 00:06:37,127 --> 00:06:39,331 I'm elevating it with the caramelized onion, 142 00:06:39,431 --> 00:06:41,770 and instead of a traditional aioli, 143 00:06:41,870 --> 00:06:44,609 I'm making it with roast pepper with prosciutto on top. 144 00:06:44,710 --> 00:06:47,347 - Sounds delicious. Very best of luck to go. - Thank you. 145 00:06:47,448 --> 00:06:49,753 - Foo, do you have any garlic? - Yes. 146 00:06:49,853 --> 00:06:51,623 - Can I get, like, two? - You can. 147 00:06:51,723 --> 00:06:53,727 - Give me one second. - I'll run over. 148 00:06:53,827 --> 00:06:56,165 Perfect. At college, I went to almost every football game, 149 00:06:56,265 --> 00:06:58,637 and chicken nuggets were my favorite thing to get there. 150 00:06:58,737 --> 00:07:00,373 So this dish is going to be an ode to that. 151 00:07:00,473 --> 00:07:01,710 And to elevate it, I'm going to make 152 00:07:01,776 --> 00:07:03,112 a Taiwanese popcorn version. 153 00:07:03,212 --> 00:07:05,584 - Let's go, Asia! Whoo! - Yeah! 154 00:07:05,651 --> 00:07:07,788 - Let's go! - The immunity pin, I need to get that. 155 00:07:07,889 --> 00:07:09,826 Not only for myself, but also my team. 156 00:07:11,029 --> 00:07:13,667 - How we doing, Team Africa? - Amazing! 157 00:07:13,767 --> 00:07:16,038 You got this, Rita. You got this, girl. 158 00:07:30,768 --> 00:07:33,072 - Hi, Nora. How are you? - Hello. 159 00:07:34,208 --> 00:07:39,685 - Yes? What are you making here? - I'm making... 160 00:07:39,786 --> 00:07:41,957 - ...with Mediterranean salad. - Is this something traditional 161 00:07:42,057 --> 00:07:43,259 - that you would normally have? - It is. 162 00:07:43,359 --> 00:07:44,696 It's the cheapest sandwich 163 00:07:44,796 --> 00:07:46,700 - you can actually get in Morocco. - Okay. 164 00:07:46,800 --> 00:07:48,771 But also one of the most delicious. 165 00:07:48,871 --> 00:07:50,106 But what makes this elevated? 166 00:07:50,140 --> 00:07:54,816 Um, what makes this elevated? 167 00:07:54,916 --> 00:07:56,953 - It's delicious. - Very good. 168 00:07:57,053 --> 00:07:59,091 - This is the dish of my childhood. - Well, remember, 169 00:07:59,191 --> 00:08:01,295 you really have to wow us with this dish, okay? 170 00:08:01,395 --> 00:08:04,068 - Yes. - Stay calm, stay focused. 171 00:08:04,101 --> 00:08:06,807 - Thank you, Nora. I look forward to having it. - Thank you, Chef. 172 00:08:06,840 --> 00:08:11,014 Gordon: We're down to 45 minutes remaining. Come on! Let's go! 173 00:08:12,918 --> 00:08:15,691 - Come on, now. - I'm worried about time, 174 00:08:15,791 --> 00:08:17,728 and I am very overwhelmed. 175 00:08:17,829 --> 00:08:20,267 - Sorry. - And I'm running like a chicken 176 00:08:20,367 --> 00:08:24,408 - with her head cut off. - Tomatoes, tomatoes, tomatoes. 177 00:08:24,509 --> 00:08:26,713 I'm running back to get tomatoes. 178 00:08:26,814 --> 00:08:28,383 Then running back to get olives. 179 00:08:28,450 --> 00:08:29,652 Help me! 180 00:08:33,393 --> 00:08:34,328 ( bleep ) 181 00:08:34,428 --> 00:08:35,698 Damn it. Medic! 182 00:08:35,798 --> 00:08:37,334 - Huh? - Oh, look. 183 00:08:37,434 --> 00:08:39,438 - Nora cut her finger. - Eh? 184 00:08:39,539 --> 00:08:40,908 Oh, my God. 185 00:08:43,814 --> 00:08:45,350 A lot of things are going on. 186 00:08:45,450 --> 00:08:47,354 It's chaos all over the kitchen. 187 00:08:47,454 --> 00:08:50,093 Nobody wants to be the first person 188 00:08:50,193 --> 00:08:52,097 to leave the competition. 189 00:08:52,197 --> 00:08:53,233 It is so much pressure. 190 00:08:53,333 --> 00:08:54,869 Eee! 191 00:08:55,470 --> 00:08:57,073 Ah. Ay-yi-yi. 192 00:08:58,076 --> 00:08:59,277 Oh, my God. 193 00:09:08,296 --> 00:09:10,467 ( imitates whip crack ) 194 00:09:10,568 --> 00:09:12,505 I got this. I don't have to freak out. 195 00:09:12,605 --> 00:09:14,040 You gotta hurry. You gotta hurry. 196 00:09:14,141 --> 00:09:17,214 - Let's go, Team Africa! - Go, Africa! 197 00:09:17,314 --> 00:09:18,784 - Ah. - You all good? 198 00:09:18,884 --> 00:09:21,022 - Help me out. Okay. Sorry. - Oh, I'm a little-- 199 00:09:21,055 --> 00:09:23,058 - How's Team Europe doing? - Perfect 10. 200 00:09:23,159 --> 00:09:24,361 - Let's go, baby. - We're doing great. 201 00:09:24,461 --> 00:09:27,201 Put some more butter. Come on. 202 00:09:27,267 --> 00:09:28,302 Here we go. 203 00:09:28,369 --> 00:09:29,906 - Thank you. - Here we go. 204 00:09:30,006 --> 00:09:31,275 Today is all about stadium food, 205 00:09:31,375 --> 00:09:33,914 but we are wanting them to elevate their culture. 206 00:09:34,015 --> 00:09:36,318 We want to see how creative they are, 207 00:09:36,418 --> 00:09:39,526 and really how each group will approach this challenge. 208 00:09:39,626 --> 00:09:41,796 - Anybody got garlic? Perfect. - Right here. 209 00:09:41,896 --> 00:09:44,869 - Thanks. - In Scotland I had a meat pie recently 210 00:09:44,936 --> 00:09:49,077 with a braised shin of beef with truffle inside the pie. 211 00:09:49,177 --> 00:09:52,017 - At the stadium? Wow. - At the stadium. It was mind-blowing. 212 00:09:52,084 --> 00:09:54,522 Just throw that back in for another minute. 213 00:09:54,622 --> 00:09:58,831 Oh, ( bleep ). Eggs, eggs, eggs. 214 00:09:58,931 --> 00:10:00,968 Please don't break, God. please don't break. 215 00:10:01,068 --> 00:10:04,910 I'm making a spin on a typical South African sausage called boerewors. 216 00:10:05,010 --> 00:10:07,347 Everybody who's from South Africa who plays rugby 217 00:10:07,448 --> 00:10:10,086 knows that you have boerewors when there's a rugby match. 218 00:10:10,186 --> 00:10:13,226 And I'm doing some Parmesan truffle fries. 219 00:10:13,326 --> 00:10:15,564 The most important thing in this dish is the sausage. 220 00:10:15,665 --> 00:10:17,100 If I don't get that right, forget it. 221 00:10:17,201 --> 00:10:18,837 Gordon: Guys, we're 20 minutes down. 222 00:10:18,937 --> 00:10:21,810 40 minutes to go. Let's go. 223 00:10:21,843 --> 00:10:24,415 - Gracias. - All right, Americas, we're getting there! 224 00:10:24,516 --> 00:10:25,551 - Let's go. - Yes! 225 00:10:25,651 --> 00:10:27,187 Oh, my gosh. I need more water. 226 00:10:27,287 --> 00:10:28,790 Hey, Tkaiya, how are you? 227 00:10:28,857 --> 00:10:30,595 - Hi, Chef Tiffany. - What you got going on here? 228 00:10:30,695 --> 00:10:32,463 - What are you making? - I'm making a Jamaican 229 00:10:32,565 --> 00:10:36,840 beef patty with a cheddar mornay sauce, 230 00:10:36,940 --> 00:10:39,378 and like a barbecue sauce and a cabbage and carrot slaw. 231 00:10:39,478 --> 00:10:43,118 - What made you pick this particular dish? - It's easy to eat. 232 00:10:43,219 --> 00:10:46,626 If you're at, like, a stadium, you get up because your team just won. 233 00:10:46,659 --> 00:10:50,133 There is a lot at stake right now. There is an immunity pin, 234 00:10:50,233 --> 00:10:52,772 - and that can keep you here and your whole team safe. - Exactly. 235 00:10:52,805 --> 00:10:55,611 I'm pretty confident that me and my team are going to get that pin. 236 00:10:55,711 --> 00:10:58,850 - Good. Thank you, Tkaiya. - Thank you, Chef. 237 00:10:58,950 --> 00:11:03,493 Today, I'm making a marinated banh mi with a spicy aioli 238 00:11:03,594 --> 00:11:07,166 - and with a pho au jus. - Right, Aishu. 239 00:11:07,267 --> 00:11:08,871 - Hi. - Tell me, what are you doing? 240 00:11:08,971 --> 00:11:11,476 I'm making a South Indian bonda, 241 00:11:11,577 --> 00:11:12,979 which is like a savory doughnut. 242 00:11:13,012 --> 00:11:14,849 Yes, it's a street food phenomenon, right? 243 00:11:14,883 --> 00:11:16,285 Yes. You can find it in stadiums. 244 00:11:16,385 --> 00:11:18,289 You know, one of the things I love about a bonda 245 00:11:18,389 --> 00:11:20,293 - is when it's light and the texture is great. - Fluffy. 246 00:11:20,393 --> 00:11:23,032 So I'm putting curry leaves, toasted cumin. 247 00:11:23,133 --> 00:11:24,903 I'm putting some grated coconut in there. 248 00:11:25,003 --> 00:11:27,007 - And what's the protein? - I'm not doing a protein. 249 00:11:27,040 --> 00:11:29,110 Even though I eat meat, when I think about Indian food, 250 00:11:29,177 --> 00:11:31,281 - it's the vegetarian food that really brings the soul. - Sure. Good. 251 00:11:31,315 --> 00:11:33,452 And what would it mean to get your hands on the immunity pin tonight? 252 00:11:33,553 --> 00:11:36,024 I know we have a strong team, and I'd love to show 253 00:11:36,125 --> 00:11:38,162 the rest of the competition that we're here and we mean it. 254 00:11:38,195 --> 00:11:40,266 - Good luck, yes? - Thank you. 255 00:11:42,237 --> 00:11:43,773 Ah! I'm messing up. 256 00:11:45,678 --> 00:11:48,650 I'm making salt and pepper tiger shrimp with a hot honey sambal. 257 00:11:48,750 --> 00:11:51,055 It's like a really fast Malaysian finger food. 258 00:11:51,155 --> 00:11:54,930 So I'm going to do an elevated version with some Thai basil, 259 00:11:55,030 --> 00:11:56,331 some fresh chilies, shallots. 260 00:11:56,431 --> 00:11:59,204 It just fries really fast. It's super delicate. 261 00:12:02,411 --> 00:12:03,479 No! 262 00:12:05,416 --> 00:12:07,453 It's so pretty. You good, Ted? 263 00:12:07,554 --> 00:12:10,226 - I'm good. - I like that sound. I like the sound. 264 00:12:10,326 --> 00:12:12,565 Julia, tell me about the dish. What are you doing? 265 00:12:12,665 --> 00:12:14,702 So I'm making crispy polenta fries 266 00:12:14,802 --> 00:12:18,209 with a blue cheese mousse, candied pancetta... 267 00:12:18,309 --> 00:12:20,947 - Oh. Sounds nice. - ...and a fig coulis. 268 00:12:21,048 --> 00:12:22,952 Gordon: So like Italian loaded fries. 269 00:12:23,052 --> 00:12:26,091 Yes. This is my favorite stadium snack, and I figured 270 00:12:26,191 --> 00:12:28,963 I want to be true to myself and also my Sicilian roots. 271 00:12:29,064 --> 00:12:30,466 How do you know stadium food so well? 272 00:12:30,567 --> 00:12:33,574 Right out of college, I got a job as a financial analyst 273 00:12:33,674 --> 00:12:34,976 for a professional baseball team. 274 00:12:35,076 --> 00:12:36,479 So I was always at the stadium. 275 00:12:36,580 --> 00:12:38,248 And what would that mean tonight for you to get your hands 276 00:12:38,348 --> 00:12:40,386 - on that immunity pin? - I'm confident Team Europe's 277 00:12:40,486 --> 00:12:42,390 going to get the immunity, but I would love for it to be me 278 00:12:42,490 --> 00:12:44,361 for my team to know that they can count on me. 279 00:12:44,461 --> 00:12:46,432 - Very best of luck, yes? - Thank you very much. 280 00:12:46,533 --> 00:12:47,835 - Appreciate it. - Let's go. 281 00:12:49,237 --> 00:12:54,214 - Oh, boy. - Final 20 minutes, guys. 282 00:12:54,314 --> 00:12:56,954 - Okay. - Let's do-- what are we missing? 283 00:12:56,987 --> 00:12:59,257 - All right. - Aishu from Asia-Pacific, 284 00:12:59,357 --> 00:13:01,596 she's playing to her roots and going down 285 00:13:01,696 --> 00:13:04,134 this sort of street food phenomenon, bonda, 286 00:13:04,234 --> 00:13:07,273 almost like a sort of beautiful doughnut, but rolled in spice. 287 00:13:07,373 --> 00:13:09,311 - It's sweet or savory? - It's savory. 288 00:13:09,344 --> 00:13:11,481 Whew! Okay. 289 00:13:11,582 --> 00:13:13,285 Oh, my God. 290 00:13:13,352 --> 00:13:14,321 ( bleep ) 291 00:13:14,421 --> 00:13:15,356 Medic! 292 00:13:15,456 --> 00:13:16,760 The bandage fell out. 293 00:13:16,860 --> 00:13:18,462 Please, I don't want to not-- ( babbling ) 294 00:13:19,766 --> 00:13:22,037 Tiffany: Nora from the African territory 295 00:13:22,137 --> 00:13:24,207 has this sort of sandwich, 296 00:13:24,274 --> 00:13:26,746 but it's haddock and it's potatoes 297 00:13:26,846 --> 00:13:28,817 and it's harissa and it's chermoula. 298 00:13:28,917 --> 00:13:33,259 So, so many, like, traditional components and ingredients in that dish. 299 00:13:33,292 --> 00:13:34,628 How is she going to put it all together? 300 00:13:34,729 --> 00:13:36,298 Yeah, there's a lot going on there. 301 00:13:36,398 --> 00:13:39,304 There we go. Now you're getting candied. 302 00:13:39,404 --> 00:13:41,274 Gordon: Julia from the Europe territory, 303 00:13:41,308 --> 00:13:43,179 she wants to do an elevated take on loaded French fries. 304 00:13:43,279 --> 00:13:45,717 So she's starting off with some really nice ingredients, 305 00:13:45,784 --> 00:13:47,420 polenta, fresh figs, blue cheese. 306 00:13:47,454 --> 00:13:49,992 But something so simple, it's got to be, like, elevated. 307 00:13:50,059 --> 00:13:52,197 Those ingredients are in the right direction. 308 00:13:52,297 --> 00:13:53,801 It's all about execution for Julia. 309 00:13:53,901 --> 00:13:55,737 What am I doing right now? What do I need? 310 00:13:55,771 --> 00:13:57,273 Cornstarch, cornstarch, cornstarch, that's it. 311 00:13:57,373 --> 00:13:59,311 - I really hope this works. - What are you doing? 312 00:13:59,411 --> 00:14:01,516 - I really hope this works. - You got this all day. 313 00:14:01,616 --> 00:14:04,789 - Come on, now. - ( bleep ) 314 00:14:04,889 --> 00:14:07,528 - ( bleep ) - What's up? 315 00:14:07,628 --> 00:14:09,666 ( bleep ) 316 00:14:09,766 --> 00:14:12,203 I don't like that. I'm not using that. 317 00:14:12,303 --> 00:14:14,809 - Do I have time to restart? - Do I restart it? 318 00:14:14,910 --> 00:14:16,312 How much time do I have on the clock? 319 00:14:16,345 --> 00:14:19,350 I have to get my polenta fries in the fryer. 320 00:14:20,821 --> 00:14:22,357 There are so many things I need to do. 321 00:14:22,457 --> 00:14:24,228 This is the last thing I needed. 322 00:14:24,328 --> 00:14:26,533 Oh, my God, this is a disaster. 323 00:14:26,633 --> 00:14:29,337 ( bleep ) Oh, my God. 324 00:14:39,759 --> 00:14:42,765 - ( bleep ) - What's up? 325 00:14:42,832 --> 00:14:44,769 ( bleep ) 326 00:14:44,836 --> 00:14:47,074 I don't like that. I'm not using that. 327 00:14:47,174 --> 00:14:50,379 Do I have time to restart? No. 328 00:14:50,446 --> 00:14:52,183 ( bleep ) 329 00:14:52,250 --> 00:14:53,486 There are so many things I need to do, 330 00:14:53,587 --> 00:14:55,489 and I do not have enough time to restart it. 331 00:14:55,590 --> 00:14:57,326 So I'm literally, like, trying to turn it 332 00:14:57,393 --> 00:14:58,563 so that it doesn't look burnt. 333 00:14:58,663 --> 00:15:00,133 That one's not useable. 334 00:15:00,233 --> 00:15:02,203 I have to try to salvage as much as I can. 335 00:15:02,270 --> 00:15:04,174 Need to start my polenta fries. 336 00:15:04,207 --> 00:15:05,911 - That's too thick. Oh, oh. - No, no, I know. 337 00:15:05,944 --> 00:15:08,115 And if not, I'm in big, big trouble. 338 00:15:09,953 --> 00:15:13,660 15 minutes to go. Last 15! 339 00:15:15,363 --> 00:15:17,333 - Ooh, that's nice. - Shampa! 340 00:15:17,400 --> 00:15:19,739 - Hi, Joe! - What's this? Some big pieces of fried chicken? 341 00:15:19,773 --> 00:15:22,711 Yes, we're doing a tandoori spice buttermilk fried chicken 342 00:15:22,811 --> 00:15:24,247 - with a coleslaw raita. - Beautiful. 343 00:15:24,347 --> 00:15:26,485 And it's going to have a tamarind chili glaze on top. 344 00:15:26,552 --> 00:15:28,355 - Is it going to go in the form of a sandwich? - It-- yeah. 345 00:15:28,422 --> 00:15:30,827 What is the cut of chicken? Is that a thigh? 346 00:15:30,894 --> 00:15:32,364 Yes, this is boneless chicken thigh. 347 00:15:32,431 --> 00:15:33,767 That's going to take a while to cook through. 348 00:15:33,867 --> 00:15:35,369 - Yeah. - And you need to let it rest. 349 00:15:35,436 --> 00:15:36,806 - Yes, yes. - So it's basically like 350 00:15:36,873 --> 00:15:38,375 a spicy chicken sandwich with coleslaw. 351 00:15:38,475 --> 00:15:41,816 Yes, inspired by Bangladeshi-style pakoras. 352 00:15:41,883 --> 00:15:43,219 And you're making your own chips, too. 353 00:15:43,286 --> 00:15:44,755 Yes, I'm making chaat masala chips. 354 00:15:44,789 --> 00:15:47,460 - Fantastic. Good luck to you. - Thank you, thank you. 355 00:15:49,765 --> 00:15:52,236 - I don't have honey, I'm sorry. - I could use sugar, right? 356 00:15:52,303 --> 00:15:54,842 - Mm. I'll use sugar. - All right, Peter, what we looking at? 357 00:15:54,909 --> 00:15:56,846 We're doing a yaji-spiced chicken tenders. 358 00:15:56,913 --> 00:15:58,248 - Yaji. What does that mean? - Right? 359 00:15:58,315 --> 00:16:00,252 It's almost like a suya spice as well, 360 00:16:00,319 --> 00:16:02,290 but it's more of in the Northern Africa. 361 00:16:02,390 --> 00:16:03,660 So we're going to season the chicken tenders with that 362 00:16:03,726 --> 00:16:05,864 and pair it with an interesting ketchup aioli... 363 00:16:05,931 --> 00:16:07,534 - Okay. - ...a mustard cream sauce, 364 00:16:07,601 --> 00:16:09,237 and then we'll have some french fries. 365 00:16:09,304 --> 00:16:11,643 My family and I always are going to sports games. 366 00:16:11,710 --> 00:16:14,381 And actually one of my best memories is going with my mom 367 00:16:14,447 --> 00:16:16,519 to Nigeria versus America soccer games. 368 00:16:16,586 --> 00:16:19,658 So this is kind of me doing a take on what we had there. 369 00:16:19,692 --> 00:16:23,299 Okay, so in the auditions with the duck... 370 00:16:23,399 --> 00:16:25,737 - Yes, Chef? - ...the suya was very light. 371 00:16:25,837 --> 00:16:28,743 - Yes, Chef. - You didn't really have that spice, that flavor. 372 00:16:28,810 --> 00:16:30,547 Are we going to have spice here? 373 00:16:30,614 --> 00:16:32,885 Oh, my goodness. Yaji spice will hit you today. 374 00:16:32,952 --> 00:16:34,588 - Okay! Very nice. - Absolutely, Chef. 375 00:16:34,688 --> 00:16:37,327 - Best of luck, Peter. - Thank you, Chef. 376 00:16:37,427 --> 00:16:39,699 - Did you guys see cabbage in there? - I have regular cabbage. 377 00:16:39,799 --> 00:16:41,201 Please? Yes. I'll take. 378 00:16:41,301 --> 00:16:43,806 Okay, perfect. The chicken is ready. 379 00:16:43,840 --> 00:16:46,411 - Right, Jake, tell me about the dish. - Hey! How's it going today? 380 00:16:46,478 --> 00:16:48,751 - What are you doing? - I'm going to be doing an elevated play 381 00:16:48,817 --> 00:16:50,286 on a queso birria taco. 382 00:16:50,353 --> 00:16:52,891 I grew up kind of going in and around stadiums. 383 00:16:52,958 --> 00:16:55,296 I was in the marching band in college. 384 00:16:55,363 --> 00:16:57,735 One of my favorite Mexican stadium foods is a taco. 385 00:16:57,835 --> 00:17:00,707 So I've got that beautiful birria consommé going right there. 386 00:17:00,774 --> 00:17:03,846 - Wow. - And I'm going to be getting the cotija in a corn purée. 387 00:17:03,880 --> 00:17:07,453 I'm going to be finishing it off with a birria-style tortilla chip 388 00:17:07,521 --> 00:17:09,458 - dipped in consommé and fried in a pan. - Love that. 389 00:17:09,526 --> 00:17:12,330 - And you're using filet as well? - Yes, I am using filet. 390 00:17:12,396 --> 00:17:13,934 You've got just over five minutes to go. 391 00:17:14,001 --> 00:17:16,338 - Are you running behind? - No, not quite. 392 00:17:16,438 --> 00:17:18,342 I mean, I just got to get this steak finished off. 393 00:17:18,442 --> 00:17:20,446 So I got to get this up to mid-rare temp, 394 00:17:20,514 --> 00:17:22,050 and then after then I'm good to go with the plating. 395 00:17:22,083 --> 00:17:23,052 - Yes. Good luck. - Thank you. 396 00:17:23,085 --> 00:17:24,454 Five minutes to go, guys. 397 00:17:24,522 --> 00:17:27,794 55 minutes down, five minutes to go. 398 00:17:27,861 --> 00:17:29,798 ( bleep ) 399 00:17:29,865 --> 00:17:31,368 All right, Nora, are you ready? 400 00:17:31,468 --> 00:17:33,338 - Finish plating! Let's go! - No, you're in panic. 401 00:17:33,405 --> 00:17:35,342 - What's going on? Can I help? - I'm not in panic. 402 00:17:35,376 --> 00:17:37,615 I'm just trying to get my stuff in. 403 00:17:37,682 --> 00:17:40,353 - That's like a fish sandwich? - Yep. 404 00:17:40,420 --> 00:17:41,622 Wow, this looks really interesting. Good luck. 405 00:17:41,689 --> 00:17:43,560 I can't wait to try it. Thank you, Chef. 406 00:17:43,626 --> 00:17:44,996 Thank you, Joe. Sorry. 407 00:17:45,096 --> 00:17:46,666 Come on. 408 00:17:46,766 --> 00:17:48,269 Scissors, scissors! Who's got scissors? 409 00:17:48,369 --> 00:17:49,806 Did anyone grab their plate yet? 410 00:17:49,872 --> 00:17:50,874 Oh, my God. Get plating. 411 00:17:50,974 --> 00:17:52,143 Get plating! 412 00:17:54,481 --> 00:17:57,420 - It needs sugar. - Jake from the Americas territory, 413 00:17:57,521 --> 00:17:59,257 I think he's a little bit confused. 414 00:17:59,357 --> 00:18:01,495 He seems to spend so much time cooking this filet mignon. 415 00:18:01,529 --> 00:18:03,967 The birria sauce, that's en route, 416 00:18:04,034 --> 00:18:07,608 but honestly, that steak is hammered. 417 00:18:07,708 --> 00:18:09,778 Wow, that's beautiful. 418 00:18:09,845 --> 00:18:13,119 I'm a little bit concerned about Shampa from Asia-Pacific. 419 00:18:13,152 --> 00:18:15,389 I've never seen anyone cut chicken that big. 420 00:18:15,423 --> 00:18:16,660 Look at the size of that thing. 421 00:18:16,726 --> 00:18:18,429 I'm not too sure if that's cooked properly. 422 00:18:18,530 --> 00:18:19,999 - That's really thick. - It has to go in the oven. 423 00:18:20,032 --> 00:18:21,334 You know, just to cook it through. 424 00:18:21,435 --> 00:18:23,606 Gordon: Guys, the final two minutes. 425 00:18:23,706 --> 00:18:25,878 Start plating, please! 426 00:18:25,978 --> 00:18:27,881 I really hope this works. 427 00:18:27,981 --> 00:18:29,785 Oh, my gosh. 428 00:18:29,885 --> 00:18:31,121 Pull it out, bro! Finish strong! 429 00:18:31,155 --> 00:18:33,793 Ay-yi-yi. Come on. 430 00:18:33,860 --> 00:18:37,033 Come on! Get it done! Let's go, Team Europe! 431 00:18:37,133 --> 00:18:39,037 Oh, my God, that mousse is sexy. 432 00:18:39,138 --> 00:18:40,674 60 seconds to go. 433 00:18:40,741 --> 00:18:42,578 - Finishing touches, let's go! - One minute! 434 00:18:42,678 --> 00:18:45,884 - Let's go, Americas! - Let's go, Asia! 435 00:18:45,951 --> 00:18:47,688 I'm shaking! Oh, my goodness. 436 00:18:47,755 --> 00:18:49,592 - Let's go, team! - Come on, guys, let's go! 437 00:18:49,692 --> 00:18:53,599 - Perfect. - That is-- oh, my God. 438 00:18:53,700 --> 00:18:57,541 Judges: Five, four, three, two, one! 439 00:18:57,608 --> 00:18:59,011 Gordon: And stop! Hands in the air! 440 00:18:59,077 --> 00:19:02,016 - Tiffany: All right! - Joe: All right. 441 00:19:02,083 --> 00:19:03,553 Let's go! 442 00:19:03,620 --> 00:19:06,793 - How do you guys feel? - I'm okay. 443 00:19:06,893 --> 00:19:08,963 - Pretty good. - ( bleep ) 444 00:19:09,064 --> 00:19:12,036 Oh, man. Absolutely charred on that chip. 445 00:19:12,103 --> 00:19:13,941 - Looks good, Ted. - All day! 446 00:19:14,041 --> 00:19:15,577 - Yeah, Team Europe. - Oh! 447 00:19:15,643 --> 00:19:18,048 - Team Europe! - My God, be gentle with the lady. 448 00:19:18,081 --> 00:19:19,952 I don't know what was wrong with it, 449 00:19:20,052 --> 00:19:22,056 but it was just, like, not frying. 450 00:19:22,123 --> 00:19:24,127 - ( groaning ) - It's fine. It's good. 451 00:19:24,227 --> 00:19:26,097 The fries are going to be soft. 452 00:19:26,197 --> 00:19:27,735 Good job. Good job. Ooh, that looks gorgeous. 453 00:19:27,801 --> 00:19:30,607 Really? I feel like it's a little messy! 454 00:19:30,707 --> 00:19:32,711 - Way to go, Afro! - Heidi, how'd you go? 455 00:19:32,778 --> 00:19:34,582 - Good job. I think good. - Come here. 456 00:19:34,615 --> 00:19:36,385 Oh, it looks so beautiful! Are you kidding me? 457 00:19:36,418 --> 00:19:37,654 Aah! 458 00:19:37,721 --> 00:19:39,658 ( bleep ) 459 00:19:39,725 --> 00:19:40,727 - Hot? - Yeah. 460 00:19:40,794 --> 00:19:42,497 Nora: I'm feeling a little overwhelmed 461 00:19:42,598 --> 00:19:43,900 because I didn't have enough time 462 00:19:44,000 --> 00:19:46,639 to make my plate a little more neat and more pretty, 463 00:19:46,739 --> 00:19:49,210 but I'm confident in the flavors. 464 00:19:49,244 --> 00:19:50,814 They're so good. 465 00:19:50,881 --> 00:19:52,083 Uh, yeah, but you never know. 466 00:19:52,150 --> 00:19:53,986 There is always plot twists, right? 467 00:20:03,973 --> 00:20:05,109 Right, all of you, well done. 468 00:20:05,209 --> 00:20:06,746 You have officially survived 469 00:20:06,780 --> 00:20:09,384 your first ever MasterChef challenge. 470 00:20:09,484 --> 00:20:11,889 Now, it's time to come around 471 00:20:11,923 --> 00:20:16,231 and take a much closer look at everyone's dishes. Shall we? 472 00:20:16,265 --> 00:20:17,734 - Let's go. - Let's do it. 473 00:20:22,511 --> 00:20:25,784 Right, Maria, you stewed the chicken in that broth? 474 00:20:25,817 --> 00:20:30,927 - I cooked the thighs in the chicken broth. - Thank you. 475 00:20:30,994 --> 00:20:33,566 Jake, are you happy with the cook of the steak? 476 00:20:33,666 --> 00:20:36,939 Yeah, I believe I am. It was coming up to temp as time was ending. 477 00:20:37,039 --> 00:20:42,116 - You are happy or you believe you are happy? - I believe I am happy. 478 00:20:42,183 --> 00:20:45,657 - Mm-hmm. - Tkaiya, what did you make? 479 00:20:45,691 --> 00:20:47,662 I made a take on a Jamaican beef patty. 480 00:20:47,728 --> 00:20:50,534 This is a barbecue sauce that my mom makes, 481 00:20:50,601 --> 00:20:52,671 so I just did her recipe today. 482 00:20:52,738 --> 00:20:56,545 - Thank you. - I'm looking around at the rest of my team, 483 00:20:56,579 --> 00:20:58,950 and everyone's plates look amazing. 484 00:20:58,983 --> 00:21:01,454 But watching the judges walk around the room 485 00:21:01,555 --> 00:21:03,693 and inspect everyone's plate 486 00:21:03,726 --> 00:21:07,601 is a way more intense experience than I imagined. 487 00:21:07,702 --> 00:21:09,672 All right, Dave, what is this sauce here? 488 00:21:09,739 --> 00:21:12,711 ...and it's a reduction of the cooking liquid, chicken fat-- 489 00:21:12,811 --> 00:21:15,950 - Daghmira. Thank you. - Yes. Of course. 490 00:21:15,984 --> 00:21:19,024 - Peter, you used the chicken tender, right? - Yes, Chef. 491 00:21:19,124 --> 00:21:22,564 - What was the dredge? - Flour cornstarch dredge and some seasoning, 492 00:21:22,598 --> 00:21:23,967 as well as the yaji spice mix. 493 00:21:24,067 --> 00:21:26,840 - Very interesting. - Thank you. 494 00:21:26,873 --> 00:21:29,578 Nora, this is how you wanted it to look? 495 00:21:29,612 --> 00:21:31,716 This is not how I wanted to look 496 00:21:31,749 --> 00:21:35,189 after sitting with it and thinking about it. 497 00:21:35,222 --> 00:21:36,993 - All right. Thank you. - Thank you. 498 00:21:37,026 --> 00:21:39,498 Gordon: Right, Julia, are you concerned about 499 00:21:39,599 --> 00:21:41,502 the color of the polenta fries? 500 00:21:41,602 --> 00:21:43,506 I wish I would have kept them in a little bit longer. 501 00:21:43,606 --> 00:21:46,912 - Thank you. - I'm trying to read every reaction 502 00:21:47,013 --> 00:21:48,917 that the judges are giving. There's not a lot of feedback. 503 00:21:49,017 --> 00:21:51,922 Aghata, are you happy with the cook on the tortilla? 504 00:21:52,022 --> 00:21:56,097 - I usually like it a little bit more creamy. - Thank you. 505 00:21:56,197 --> 00:21:58,936 It is a chilling experience. 506 00:22:00,607 --> 00:22:01,909 - Hello, Shampa. - Hi. 507 00:22:02,009 --> 00:22:04,749 Looks like a really large piece of chicken. 508 00:22:04,782 --> 00:22:07,821 - Did you temp that? - I'm a little nervous about it. 509 00:22:07,854 --> 00:22:10,794 All right. 510 00:22:10,894 --> 00:22:13,633 Hello, Foo. You made the banh mi. 511 00:22:13,667 --> 00:22:15,002 What spices did you put in there? 512 00:22:15,102 --> 00:22:16,506 Roasted star anise, 513 00:22:16,606 --> 00:22:18,710 cinnamon, as well as cardamom. 514 00:22:18,810 --> 00:22:20,514 Thank you. 515 00:22:20,614 --> 00:22:22,283 Hello, Aishu. What did you make? 516 00:22:22,383 --> 00:22:24,087 I made a South Indian bonda. 517 00:22:24,187 --> 00:22:25,524 There's no protein, no meat or anything in here, hmm? 518 00:22:25,624 --> 00:22:27,293 - No. - Interesting. 519 00:22:27,393 --> 00:22:29,565 - Thank you. - Thank you. 520 00:22:29,599 --> 00:22:33,673 - Daniel, what do we have here? - Yeah, so I have a Taiwanese popcorn chicken wrap. 521 00:22:33,773 --> 00:22:36,646 - What's in here? - So that has tofu, mayo, 522 00:22:36,679 --> 00:22:39,685 Thai basil, and a bunch of spices. 523 00:22:39,785 --> 00:22:40,887 - Mm-hmm. - That's interesting. 524 00:22:40,987 --> 00:22:44,060 Thank you. 525 00:22:44,093 --> 00:22:47,568 Gordon: Wow, what a great first night. Some fantastic dishes out there. 526 00:22:47,668 --> 00:22:50,540 There is spice. There is sweetness. There is crunchiness. 527 00:22:50,640 --> 00:22:53,044 Joe: It's literally like taking a trip around the world. 528 00:22:56,652 --> 00:22:58,155 This is ( bleep ) nerve-wracking. 529 00:22:58,255 --> 00:22:59,758 - We good? - Yeah. 530 00:23:03,398 --> 00:23:05,269 Right, well done. 531 00:23:05,335 --> 00:23:07,841 It's time to highlight 532 00:23:07,941 --> 00:23:11,080 the top dish from each territory. 533 00:23:11,180 --> 00:23:13,820 First dish, from Asia-Pacific. 534 00:23:13,854 --> 00:23:17,059 This dish was cooked by a young lady 535 00:23:17,159 --> 00:23:19,631 who really did do a strong, 536 00:23:19,732 --> 00:23:23,272 elevated take on a traditional dish. 537 00:23:23,305 --> 00:23:27,046 Please step forward... 538 00:23:27,146 --> 00:23:29,150 - Aishu. - Oh, my God! 539 00:23:29,184 --> 00:23:31,723 Amazing! 540 00:23:31,823 --> 00:23:33,593 I can't believe I'm the first 541 00:23:33,693 --> 00:23:35,830 to walk up to the judges and present my dish. 542 00:23:35,864 --> 00:23:39,170 I know that some of these other competitors are making proteins, 543 00:23:39,270 --> 00:23:42,376 but I think my dish is going to surprise people. 544 00:23:42,476 --> 00:23:43,980 I want to start this competition 545 00:23:44,013 --> 00:23:46,753 with the immunity pin, because I want to show everyone 546 00:23:46,853 --> 00:23:48,222 that Asia-Pacific is number one. 547 00:23:48,322 --> 00:23:49,725 Describe the dish, please. 548 00:23:49,758 --> 00:23:52,865 I made for you a South Indian potato bonda 549 00:23:52,898 --> 00:23:57,040 with a coconut chutney and a cilantro mint chutney. 550 00:23:57,073 --> 00:23:58,174 Aishu, it looks delicious. 551 00:23:58,208 --> 00:24:00,112 It is elevated, let me tell you. 552 00:24:00,145 --> 00:24:02,316 But as you know, it's equally about the taste. 553 00:24:02,350 --> 00:24:04,855 - Mm-hmm. Yes. - Shall we? 554 00:24:06,458 --> 00:24:08,997 Joe: Would this be served in a stadium? 555 00:24:09,030 --> 00:24:12,136 Yes, you find this food predominantly in stadiums. 556 00:24:12,169 --> 00:24:16,110 You don't eat bondas at home. It's a guilty pleasure. 557 00:24:17,213 --> 00:24:18,883 Delicious, literally. 558 00:24:18,916 --> 00:24:20,352 I mean, you've got it absolutely nailed, 559 00:24:20,419 --> 00:24:22,156 the color and the texture. 560 00:24:22,189 --> 00:24:24,260 In terms of a celebration at the game, yeah, 561 00:24:24,360 --> 00:24:25,897 you're on the money. Great job. 562 00:24:25,931 --> 00:24:27,901 - Thank you. - I like the coconut chutney. 563 00:24:27,934 --> 00:24:31,742 I never had that before. But the core of the dish is that fine balance 564 00:24:31,776 --> 00:24:34,080 between sweet and savory that is very rare to find. 565 00:24:34,180 --> 00:24:36,151 - Thank you so much. Thank you. - Good job. 566 00:24:36,184 --> 00:24:39,759 When I get a bite of that doughnut with a little of the coconut 567 00:24:39,792 --> 00:24:42,063 and the garlic and all of the chutneys that you have going on, 568 00:24:42,163 --> 00:24:45,803 it is a snack that I would gladly indulge in. 569 00:24:45,903 --> 00:24:47,373 - Good job. - Thank you. 570 00:24:47,407 --> 00:24:51,181 - Woohoo! - Go, Aishu! 571 00:24:51,214 --> 00:24:55,389 Okay, the next dish that we want to taste is from Europe. 572 00:24:55,422 --> 00:24:57,795 It featured excellent sauce work, 573 00:24:57,861 --> 00:25:03,238 and plated straight out of a fine dining restaurant. 574 00:25:03,271 --> 00:25:05,376 Please come forward... 575 00:25:05,409 --> 00:25:06,913 - Aghata. - Whoo! 576 00:25:06,946 --> 00:25:10,586 - Congratulations. - Way to go, Aghata! 577 00:25:13,392 --> 00:25:15,796 Okay, Aghata, please describe your dish. 578 00:25:15,830 --> 00:25:19,404 I made the tortilla de patatas with caramelized onions 579 00:25:19,437 --> 00:25:21,073 and red pepper aioli. 580 00:25:21,107 --> 00:25:25,817 This is a staple in every stadium, every Spanish bar. 581 00:25:25,850 --> 00:25:27,854 So, Spain in a little bite. 582 00:25:27,955 --> 00:25:30,626 Look, there's not a glass of wine or a beer in all of Spain 583 00:25:30,660 --> 00:25:33,833 that doesn't have a piece of torta next to it, and I've eaten my share. 584 00:25:33,866 --> 00:25:36,104 And you can tell just, like, the ratio of the eggs 585 00:25:36,138 --> 00:25:37,975 to the potatoes that it's just right. 586 00:25:38,075 --> 00:25:40,346 - I hope it eats well together. - Thank you. 587 00:25:40,446 --> 00:25:41,949 - Shall we taste? - Please. 588 00:25:49,096 --> 00:25:52,102 Yeah, I think that the potatoes are perfectly cooked, 589 00:25:52,136 --> 00:25:55,109 - and, like, a little bit of the smokiness in the sauce. - Thank you. 590 00:25:55,142 --> 00:25:58,749 It looks unassuming, but flavor-wise, it's banging. 591 00:25:58,849 --> 00:26:01,320 - Thank you. - Tortilla's delicious. 592 00:26:01,420 --> 00:26:03,659 Potatoes are cooked beautifully. Be careful of the aioli, 593 00:26:03,693 --> 00:26:06,264 because once you've got that prosciutto on top of that, it goes soggy. 594 00:26:06,297 --> 00:26:10,507 But it's a labor of love. There's no shortcut in making a beautiful tortilla. 595 00:26:10,607 --> 00:26:12,844 - And you've done it well. - Thank you, Chef. 596 00:26:12,911 --> 00:26:15,650 I'll just talk about the courage of doing such a common dish. 597 00:26:15,717 --> 00:26:19,257 Because you elevated, not in, like, putting caviar or foie gras on it, 598 00:26:19,290 --> 00:26:22,764 you elevated in the subtlety of the technique and the execution. 599 00:26:22,864 --> 00:26:24,233 - Well done. - Thank you. 600 00:26:24,333 --> 00:26:26,471 - Thank you. - Bravo! 601 00:26:26,506 --> 00:26:29,277 - Whoo! - Yeah, Aghata! 602 00:26:29,311 --> 00:26:35,055 Okay, the next dish from Africa had plating that was a bit more rustic. 603 00:26:35,155 --> 00:26:40,165 But the flavors were on point in every single element. 604 00:26:40,199 --> 00:26:44,273 - Please come forward, Peter. - Whew. 605 00:26:44,373 --> 00:26:46,344 - Let's go, Peter. - Go, Peter. 606 00:26:46,377 --> 00:26:48,381 - Wow. - Good job, Peter. 607 00:26:51,153 --> 00:26:54,060 Okay, Peter, what did you make, and how does it relate to stadium food? 608 00:26:54,160 --> 00:26:56,898 Today, I made yaji-spiced chicken tenders and fries, 609 00:26:56,932 --> 00:27:00,172 some maggi ketchup aioli, and a creamy mustard sauce. 610 00:27:00,205 --> 00:27:03,311 Yaji's a spice blend found in a lot of parts of Nigeria. 611 00:27:03,345 --> 00:27:06,217 When I was a kid, we used to go to stadiums all the time with my mom and my brother. 612 00:27:06,317 --> 00:27:08,856 - This is my half-time dish. - Joe: Nice. 613 00:27:08,889 --> 00:27:13,131 I love the look of all of this. I mean, the whole thing feels definitely more elevated. 614 00:27:13,231 --> 00:27:15,168 - Thank you, Chef. - Gordon: Shall we? 615 00:27:25,056 --> 00:27:28,996 Chicken tenders are delicious. They're crispy on the outside. 616 00:27:29,096 --> 00:27:30,934 They're tender in the middle. Beautifully seasoned. 617 00:27:31,001 --> 00:27:33,138 But it's the two sauces that really help elevate this. 618 00:27:33,238 --> 00:27:36,979 I mean, when I go to a stadium, oftentimes I see those chicken tenders, 619 00:27:37,079 --> 00:27:40,553 and these right here would get me with the aroma alone. 620 00:27:40,587 --> 00:27:43,091 You really smell the spices from there, 621 00:27:43,125 --> 00:27:46,464 and I love that you seasoned it heavily on the chicken strips. 622 00:27:46,565 --> 00:27:48,101 - I like this dish. - Thank you, Chef. 623 00:27:48,134 --> 00:27:50,072 Yeah, it's courageous to do something that's very, 624 00:27:50,106 --> 00:27:52,143 very simple and executed at a high level, 625 00:27:52,243 --> 00:27:54,949 which tells us a little bit about you as a cook. 626 00:27:54,982 --> 00:27:57,554 If you're willing to double-fry fries that are cut this thick 627 00:27:57,587 --> 00:27:59,223 and cook them properly and crispy, 628 00:27:59,290 --> 00:28:01,962 and the sauces are great, it's all top level. Good job. 629 00:28:01,995 --> 00:28:04,968 - Thank you, Chef. - Thank you. 630 00:28:05,001 --> 00:28:07,106 - Love you! - Good job. 631 00:28:07,139 --> 00:28:09,979 - Good job. - Good job, brother. Good job, bro. 632 00:28:10,012 --> 00:28:13,520 Okay, the final dish from the Americas, 633 00:28:13,620 --> 00:28:17,059 this dish was beyond appetizing. 634 00:28:17,160 --> 00:28:22,904 Please step forward, Tkaiya! Let's go! 635 00:28:23,004 --> 00:28:25,242 - All right! - I feel pretty good about this dish. 636 00:28:25,275 --> 00:28:27,145 I know Jamaica's going to be proud about this dish. 637 00:28:27,245 --> 00:28:30,653 - That looks delicious. - My patties look amazing, 638 00:28:30,753 --> 00:28:32,924 but everything needs to be good on the inside. 639 00:28:33,024 --> 00:28:37,133 - Oh, wow. - So I did a take on a Jamaican beef patty 640 00:28:37,166 --> 00:28:39,270 with a cabbage and carrot slaw, 641 00:28:39,304 --> 00:28:41,474 a sharp cheddar cheese mornay sauce, 642 00:28:41,508 --> 00:28:43,144 and a barbecue sauce. 643 00:28:43,177 --> 00:28:45,617 It's something that's not messy. 644 00:28:45,684 --> 00:28:47,486 So, like, you're at a soccer match, 645 00:28:47,520 --> 00:28:49,157 and you'll just eat it, get up. 646 00:28:49,190 --> 00:28:50,693 Your team wins, and you're still eating. 647 00:28:50,793 --> 00:28:53,766 I love that they are golden brown 648 00:28:53,799 --> 00:28:56,070 and that crust looks proper. 649 00:28:56,170 --> 00:28:57,907 My basic thing is making sure there's enough filling in there. 650 00:28:58,007 --> 00:29:00,045 - Okay. - Shall we? 651 00:29:00,145 --> 00:29:04,020 To Tiffany's point, it's all about the ratio, right? 652 00:29:04,053 --> 00:29:05,189 - There we go. - So cute. 653 00:29:05,289 --> 00:29:06,758 - Nice. - Yeah? Is that what you wanted? 654 00:29:06,792 --> 00:29:08,629 - Yes, yeah. - Yeah? 655 00:29:08,662 --> 00:29:11,367 Love that. How long did you cook them for? 656 00:29:11,400 --> 00:29:13,237 Uh, about 20 minutes. 657 00:29:19,183 --> 00:29:21,789 The dough is buttery. It's crisp. 658 00:29:21,822 --> 00:29:25,095 Overall, I like all the sauces, all the flavors, 659 00:29:25,195 --> 00:29:27,333 and I really like the crust that you have going on. 660 00:29:27,366 --> 00:29:30,674 - Thank you. - Tkaiya, there's a lot of work that's gone into this. 661 00:29:30,774 --> 00:29:33,111 The spice is absolutely delicious on there. 662 00:29:33,212 --> 00:29:35,950 It's nailed, it's elevated, and you play to your strengths. 663 00:29:36,050 --> 00:29:38,055 - Kudos. Well done. - Thank you. 664 00:29:38,088 --> 00:29:40,058 Yeah, it could have used a little bit more filling 665 00:29:40,092 --> 00:29:42,663 to the ratio of the crust, but the crust is so good 666 00:29:42,697 --> 00:29:44,400 on its own I didn't even mind it. 667 00:29:44,467 --> 00:29:45,970 It seems pretty straightforward, 668 00:29:46,070 --> 00:29:47,339 but there's a lot of details in this 669 00:29:47,372 --> 00:29:49,109 that really raise the standard. Good job. 670 00:29:49,209 --> 00:29:50,747 - Thank you, Chefs. Thank you, Joe. - Thank you. 671 00:29:50,847 --> 00:29:53,418 - Great job, Tkaiya. - Great job! 672 00:29:56,091 --> 00:29:57,761 All four of you have given us a lot to talk about. 673 00:29:57,861 --> 00:30:00,231 We need a moment. Excuse us, please. 674 00:30:03,672 --> 00:30:05,910 Good luck. Good luck. Good luck. 675 00:30:06,010 --> 00:30:11,354 I mean, all four of them took mainstream staple food and elevated it. 676 00:30:15,128 --> 00:30:17,600 That was delicious. But it's hard to get that so right. 677 00:30:17,701 --> 00:30:21,307 Just praying Aghata got the immunity. 678 00:30:24,748 --> 00:30:26,350 - Are we in agreeance? - Oh, for sure. 679 00:30:32,597 --> 00:30:35,803 Aishu, Aghata, Peter, Tkaiya, 680 00:30:35,904 --> 00:30:38,274 you four are safe from elimination. 681 00:30:38,374 --> 00:30:41,480 Well done. Give yourselves a round of applause, please. 682 00:30:41,581 --> 00:30:42,617 Whoo! 683 00:30:42,717 --> 00:30:45,422 Now it's time to see 684 00:30:45,523 --> 00:30:49,263 who is going to earn that incredible immunity pin 685 00:30:49,297 --> 00:30:52,804 and keep their whole territory 686 00:30:52,904 --> 00:30:55,777 safe from elimination tonight. 687 00:30:55,877 --> 00:30:58,347 Tonight's best dish was cooked by... 688 00:31:11,541 --> 00:31:14,313 Aishu, Aghata, Peter, Tkaiya, 689 00:31:14,413 --> 00:31:17,085 tonight's best dish was cooked by... 690 00:31:20,192 --> 00:31:24,167 - Aishu. Congratulations. - ( cheering ) 691 00:31:24,200 --> 00:31:27,541 - Oh, my God. - Oh, my God. 692 00:31:27,641 --> 00:31:30,646 - Aishu! - ( muted chatter ) 693 00:31:34,588 --> 00:31:39,329 Aishu, come up here and get the MasterChef immunity pin. 694 00:31:39,429 --> 00:31:40,833 ( cheering ) 695 00:31:40,933 --> 00:31:42,870 Great job. Well done. 696 00:31:42,970 --> 00:31:46,311 - Go, Aishu! - Well done. 697 00:31:46,344 --> 00:31:49,349 - Thank you. Go, Asia! - Congratulations. 698 00:31:49,450 --> 00:31:53,792 I'm so excited. I am so happy to get to represent India 699 00:31:53,826 --> 00:31:56,330 and be the first to win the immunity pin. 700 00:31:56,364 --> 00:31:57,868 Make your way to the balcony. 701 00:31:57,968 --> 00:32:01,542 And everybody else from Asia-Pacific, join Aishu! 702 00:32:01,575 --> 00:32:02,877 - Let's go! - Yo, Aishu, 703 00:32:02,977 --> 00:32:05,215 - you killed it, girl. - You killed that. 704 00:32:05,282 --> 00:32:06,619 There's some really talented people here, 705 00:32:06,652 --> 00:32:09,357 but I'm hoping people are starting to see me 706 00:32:09,423 --> 00:32:12,396 more of a competition and taking me more seriously. 707 00:32:12,496 --> 00:32:15,669 Right, Asia-Pacific are all safe from elimination. 708 00:32:15,769 --> 00:32:19,611 And, Aishu, you'll have an incredible advantage in the next challenge. 709 00:32:19,645 --> 00:32:22,416 - Yeah. - Shampa, be sure to thank Aishu, 710 00:32:22,517 --> 00:32:25,221 because your dish, sadly, was in the bottom tonight. 711 00:32:25,255 --> 00:32:27,561 You had a lucky escape there, young lady. 712 00:32:27,594 --> 00:32:28,729 Thank you. 713 00:32:30,498 --> 00:32:36,377 Now, it's time to taste the worst dishes of the evening. 714 00:32:36,444 --> 00:32:39,851 The first dish, it's from Europe. 715 00:32:39,884 --> 00:32:42,422 The dish just felt confused. 716 00:32:42,523 --> 00:32:47,601 Please make your way to the front, Julia. 717 00:32:47,634 --> 00:32:49,436 Let's go. 718 00:32:53,846 --> 00:32:55,616 Having the worst dish in my territory 719 00:32:55,716 --> 00:32:57,285 is beyond heartbreaking. 720 00:32:57,386 --> 00:32:59,558 I'm hoping that my flavors save me 721 00:32:59,658 --> 00:33:01,528 and that the judges really value that. 722 00:33:01,595 --> 00:33:03,398 Otherwise, I very well could be going home today. 723 00:33:03,464 --> 00:33:06,538 Right, Julia, please describe the dish. 724 00:33:06,571 --> 00:33:09,511 Yes, so I made crispy polenta fries 725 00:33:09,611 --> 00:33:11,414 with a blue cheese mousse 726 00:33:11,447 --> 00:33:14,453 and candied pancetta with fig coulis. 727 00:33:14,554 --> 00:33:18,563 I understand the concept of trying to reinterpret loaded fries, 728 00:33:18,596 --> 00:33:22,737 except there's just so many things, like the polenta fries look undercooked, 729 00:33:22,837 --> 00:33:26,912 the pancetta looks burnt. Especially, you're asking me to elevate stadium food, 730 00:33:27,012 --> 00:33:29,784 I want something to go... ( imitates explosion ) 731 00:33:29,884 --> 00:33:31,655 - Shall we taste? - Tiffany: Yeah. 732 00:33:42,108 --> 00:33:44,581 It's such a shame, because the flavor of the polenta is delicious. 733 00:33:44,614 --> 00:33:46,918 The fig and the cheese, that goes hand in glove. 734 00:33:46,952 --> 00:33:48,622 - You know that. - Thank you, Chef. 735 00:33:48,723 --> 00:33:50,392 It's the poor execution with the burnt pancetta at the end. 736 00:33:50,492 --> 00:33:55,001 - Yes, Chef. - Overall, I don't fully see the vision. 737 00:33:55,102 --> 00:33:56,738 I understand the idea of the flavors. 738 00:33:56,805 --> 00:33:59,611 - Yes. - The mousse itself is just over-whipped. 739 00:33:59,711 --> 00:34:02,315 - Heard, Chef. - There are times where you do something 740 00:34:02,349 --> 00:34:03,619 and you just have to start over. 741 00:34:03,719 --> 00:34:06,457 Like, you can't just put that on a plate. 742 00:34:06,491 --> 00:34:09,731 - Yes, Chef. - The execution fell short on every level. 743 00:34:09,764 --> 00:34:12,938 - Yes, Chef. - Thank you, Julia. Please step back. 744 00:34:12,971 --> 00:34:14,473 Thank you. 745 00:34:16,512 --> 00:34:19,483 - And she works in a stadium as well. - Oh, she knows it. 746 00:34:19,518 --> 00:34:22,624 - That wouldn't be served. - No. 747 00:34:22,657 --> 00:34:24,694 The next dish in the bottom, from the Americas, 748 00:34:24,794 --> 00:34:29,370 this cook took some pretty big risks that didn't pay off. 749 00:34:29,403 --> 00:34:31,808 Please come forward... 750 00:34:31,841 --> 00:34:32,810 Jake. 751 00:34:38,622 --> 00:34:41,394 I am feeling super anxious right now, 752 00:34:41,494 --> 00:34:44,366 because I know that the judges know that cook on the steak 753 00:34:44,399 --> 00:34:46,839 isn't right, and that burnt tortilla isn't right. 754 00:34:46,939 --> 00:34:49,544 Really, those two are the two things that make the whole dish. 755 00:34:49,644 --> 00:34:54,554 So today, I made a take on a queso birria taco, sort of deconstructed. 756 00:34:54,654 --> 00:34:58,061 It's a hand-seared filet mignon with a birria consommé, 757 00:34:58,161 --> 00:35:01,535 cotija corn purée, and birria-style tortilla chips. 758 00:35:01,568 --> 00:35:03,839 Jake, everything's very dark on the plate. 759 00:35:03,940 --> 00:35:08,715 And visually, it does not look as appetizing as it sounds. 760 00:35:08,815 --> 00:35:11,020 Temperature-wise, what are we going for here? 761 00:35:11,120 --> 00:35:12,790 - Medium-rare. - Medium-rare. 762 00:35:12,891 --> 00:35:14,059 What have we got? 763 00:35:14,159 --> 00:35:15,997 ( sighs ) 764 00:35:16,030 --> 00:35:17,399 Sadly, it's above medium. 765 00:35:17,432 --> 00:35:19,069 That's heading towards medium-well. 766 00:35:19,170 --> 00:35:21,508 But let's see how it tastes, shall we? 767 00:35:27,019 --> 00:35:29,423 Right, Jake, sauces are delicious. 768 00:35:29,490 --> 00:35:32,764 Everything's there. Tortillas are overdone, 769 00:35:32,864 --> 00:35:35,569 but I think your biggest problem tonight is you're overthinking it, 770 00:35:35,602 --> 00:35:37,607 running too fast, and tonight you've just tripped up. 771 00:35:37,707 --> 00:35:41,213 - Understood. - You cannot afford to not make a perfect steak. 772 00:35:41,246 --> 00:35:43,819 - Yes, Chef. - So you're putting a lot of time and concentration 773 00:35:43,853 --> 00:35:48,427 into the sauces, but you need to put that time back into the protein. 774 00:35:48,461 --> 00:35:49,831 Jake, if this didn't work out, 775 00:35:49,864 --> 00:35:51,702 I'm not sure why we're putting it on the plate. 776 00:35:51,768 --> 00:35:54,106 - Yes, Chef. - Look, we love your ideas. 777 00:35:54,206 --> 00:35:56,612 Think big, creative, want to be ironic, I get it. 778 00:35:56,712 --> 00:35:58,615 But you can't have only big ideas 779 00:35:58,715 --> 00:36:00,720 and then trip over all the details 780 00:36:00,786 --> 00:36:02,590 that we're going to have to eat to get there. 781 00:36:02,623 --> 00:36:03,959 - Thank you. - Thank you, Jake. 782 00:36:06,197 --> 00:36:07,967 - The birria sauce is delicious. - Yeah. 783 00:36:08,067 --> 00:36:10,338 Such a shame. 784 00:36:10,439 --> 00:36:15,048 Okay, this last dish we must examine closer is from Africa. 785 00:36:15,082 --> 00:36:19,190 It has a confusing presentation. 786 00:36:19,223 --> 00:36:22,863 Please come forward, Nora. 787 00:36:25,201 --> 00:36:28,608 I'm very nervous because everything got hectic, 788 00:36:28,642 --> 00:36:32,081 and I started just slapping things into the plate. 789 00:36:32,148 --> 00:36:34,954 But I'm hoping that they taste it 790 00:36:34,988 --> 00:36:36,224 and the flavor will make up 791 00:36:36,257 --> 00:36:38,529 for the plating and everything else. 792 00:36:38,629 --> 00:36:42,970 I've made a haddock and maakouda sandwich 793 00:36:43,070 --> 00:36:47,613 with chermoula mayo served with Mediterranean salad. 794 00:36:47,647 --> 00:36:51,087 In Morocco, we don't sell food in stadiums. 795 00:36:51,120 --> 00:36:53,224 We usually bring it with us. 796 00:36:53,257 --> 00:36:54,894 And this is usually what we make, 797 00:36:54,994 --> 00:36:56,497 a bunch of fried stuff 798 00:36:56,532 --> 00:36:58,769 and make little sandwiches with it. 799 00:36:58,803 --> 00:37:02,543 Visually, listen, I've had the traditional dish that you talked about 800 00:37:02,643 --> 00:37:03,812 and I've never seen it looking like this. 801 00:37:03,912 --> 00:37:06,117 You're asking us to take a bite of this sandwich. 802 00:37:06,150 --> 00:37:07,654 Our mouths aren't that wide, 803 00:37:07,687 --> 00:37:09,123 so I'm just trying to figure out how to get in there. 804 00:37:09,190 --> 00:37:12,530 Does it come with an instruction book? 805 00:37:12,563 --> 00:37:14,032 - Shall we? - Let's give it a try. 806 00:37:15,268 --> 00:37:16,738 Uh... 807 00:37:28,261 --> 00:37:31,333 ( laughing ) Yeah. Sorry, Chef. 808 00:37:33,672 --> 00:37:36,811 I think that what the problem is is that the deconstruction 809 00:37:36,845 --> 00:37:40,553 of the dish literally deconstructs the dish and destroys it. 810 00:37:40,619 --> 00:37:42,556 You need the capers, the acidity of the salad, 811 00:37:42,590 --> 00:37:44,561 the freshness in the sandwich. 812 00:37:44,594 --> 00:37:46,497 It just doesn't make sense. 813 00:37:46,598 --> 00:37:50,005 Having been to Morocco many times, 814 00:37:50,038 --> 00:37:51,440 understanding this staple, 815 00:37:51,541 --> 00:37:53,546 your version is-- it's confusing, 816 00:37:53,579 --> 00:37:56,016 because there's, like, three dishes going into one. 817 00:37:56,083 --> 00:37:57,853 - Was it haddock, the fish? - Yes. 818 00:37:57,953 --> 00:38:03,030 That's somewhat overcooked. So that is, um... 819 00:38:04,032 --> 00:38:05,570 - ( gasping ) - What? 820 00:38:05,603 --> 00:38:07,707 - Oh, my Lord. - What? 821 00:38:07,740 --> 00:38:11,982 - Is this a Band-Aid? - Oh, I'm sorry. 822 00:38:12,015 --> 00:38:14,954 - Joe: Oh, yeah. That's a Band-Aid. - Oh, my God. 823 00:38:15,054 --> 00:38:16,524 ( coughing ) 824 00:38:27,914 --> 00:38:29,049 Oh, my Lord. 825 00:38:29,116 --> 00:38:31,253 - ( gasping ) - What? 826 00:38:31,353 --> 00:38:33,725 - Is this a Band-Aid? - Joe: What? 827 00:38:33,759 --> 00:38:36,230 Oh, yeah. That's a Band-Aid. 828 00:38:36,330 --> 00:38:38,835 - Oh, I'm sorry. - ( gasping ) 829 00:38:38,935 --> 00:38:40,873 ( coughing ) 830 00:38:42,008 --> 00:38:44,112 - Is that your Band-Aid? - Did you cut yourself? 831 00:38:44,212 --> 00:38:46,851 I did cut myself a couple of times... 832 00:38:49,023 --> 00:38:52,530 - Damn. - You lost it, and you didn't realize you lost it? 833 00:38:52,630 --> 00:38:54,099 I thought it fell on the floor. 834 00:38:54,133 --> 00:38:56,137 - I almost ate it. - Yeah, you did. 835 00:38:56,237 --> 00:38:58,942 - I'm sorry. - Mm-mm. I'm done. Mm-mm. 836 00:38:59,009 --> 00:39:00,613 Oh, for goodness... 837 00:39:00,680 --> 00:39:02,616 Nora, I don't-- I'm going to be honest. 838 00:39:02,650 --> 00:39:04,888 I don't-- I don't know how to go from here. 839 00:39:04,921 --> 00:39:08,629 There's a lot of things wrong with the dish already, 840 00:39:08,662 --> 00:39:12,269 - and then to find a bandage? - I am so sorry. 841 00:39:12,369 --> 00:39:16,109 - That is insane. - Thank you, Nora. 842 00:39:17,245 --> 00:39:19,482 Oh, my. 843 00:39:22,690 --> 00:39:25,796 We're eating Band-Aids now. What the ( bleep ) is going on? 844 00:39:25,829 --> 00:39:28,802 I didn't feel it when it fell. I didn't feel it. 845 00:39:28,835 --> 00:39:30,772 I didn't know where it got, where it went. 846 00:39:30,806 --> 00:39:33,878 I guess it went... ( bleep ). 847 00:39:36,083 --> 00:39:39,089 Yeah, a Band-Aid's about as gross as it gets. What could be worse? 848 00:39:39,189 --> 00:39:42,997 - Mm-mm. Yeah. - Anyway, I think it's pretty clear, yeah? 849 00:39:46,136 --> 00:39:47,138 All right, folks. 850 00:39:49,810 --> 00:39:51,681 Right, Jake, Nora, and Julia, 851 00:39:51,748 --> 00:39:54,053 three dishes that did not hit the mark. 852 00:39:54,153 --> 00:39:57,693 But Joe, Tiff, and I all agree, 853 00:39:57,727 --> 00:40:02,937 the home cook leaving "MasterChef" tonight is... 854 00:40:06,310 --> 00:40:08,816 Nora. 855 00:40:08,849 --> 00:40:10,953 Please say goodbye to your fellow chefs. 856 00:40:10,986 --> 00:40:14,059 Julia and Jake, head back to your stations, please. 857 00:40:15,863 --> 00:40:19,370 Nora, sadly, it is a first for us judges, 858 00:40:19,470 --> 00:40:22,977 but a Band-Aid in that sandwich is not acceptable. 859 00:40:23,010 --> 00:40:25,181 - I'm sorry. - Yeah, you have a lot of passion 860 00:40:25,215 --> 00:40:26,349 for the traditions of Morocco. 861 00:40:26,450 --> 00:40:27,887 Today, it spun a little out of control, 862 00:40:27,987 --> 00:40:30,191 but it's a breath of fresh air for you to bring in 863 00:40:30,291 --> 00:40:32,730 a piece of one of my favorite countries in the world, 864 00:40:32,763 --> 00:40:34,032 - so thank you for that. - Thank you. 865 00:40:34,132 --> 00:40:36,972 Nora, please place your apron on your bench. 866 00:40:37,072 --> 00:40:40,746 - Thank you. - Nora! 867 00:40:40,846 --> 00:40:44,019 I don't feel good, obviously, but it's fair. 868 00:40:44,119 --> 00:40:47,325 I mean, I served a bandage to Gordon Ramsay. 869 00:40:47,359 --> 00:40:48,995 What do I expect? 870 00:40:51,066 --> 00:40:54,006 I'm gonna try. I'm so sorry. 871 00:40:54,039 --> 00:40:58,882 Beyond the bandage, I was not satisfied with how I executed the dish. 872 00:40:58,916 --> 00:41:00,786 But I'm still proud of myself. 873 00:41:00,887 --> 00:41:04,126 I'm one of the top 20 best home cooks in all of America. 874 00:41:04,226 --> 00:41:05,161 Bye, Nora! 875 00:41:07,299 --> 00:41:09,837 Yes! Whoo! 876 00:41:11,875 --> 00:41:14,747 Next time on "MasterChef: Global Gauntlet"... 877 00:41:14,781 --> 00:41:16,785 - Lift! - ...the territories' first 878 00:41:16,885 --> 00:41:19,222 - mystery box of the season... - Excellent. 879 00:41:19,289 --> 00:41:20,491 ...is tougher than it looks. 880 00:41:20,525 --> 00:41:22,095 That is how a MasterChef 881 00:41:22,128 --> 00:41:23,298 creates eggs Benedict. 882 00:41:23,398 --> 00:41:25,001 - Oh, Lord. - Aishu. 883 00:41:25,101 --> 00:41:26,103 Yes, Chef. 884 00:41:26,170 --> 00:41:27,272 You get to choose one territory 885 00:41:27,372 --> 00:41:29,911 that must use a tiny whisk. 886 00:41:29,978 --> 00:41:32,817 - Oh, my... - I want to start knocking down enemies. 887 00:41:32,917 --> 00:41:35,455 - ( bleep ) - With pressure this high... 888 00:41:35,556 --> 00:41:37,793 - Oh, my God. - It's definitely a workout. 889 00:41:37,826 --> 00:41:40,465 I don't know if I can do it. 890 00:41:40,566 --> 00:41:42,168 ...somebody is going to crack. 891 00:41:42,268 --> 00:41:43,470 - I have to start over. - What? 892 00:41:43,571 --> 00:41:45,174 - ( bleep ) - This is a mess. 893 00:41:45,241 --> 00:41:47,613 - Yep. - What, do you think we're stupid?