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Announcer: Across America,
thousands of home cooks
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think they have what it
takes to be a MasterChef.
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But only the 40 best have been brought
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to the MasterChef kitchen...
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Whoo!
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to go head to head for a white apron
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as they prove themselves
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to three of the food
world's biggest names--
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culinary legend Gordon Ramsay,
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00:00:29,094 --> 00:00:32,563
renowned pastry chef Christina Tosi,
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and joining them this
season, award-winning chef
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and restaurateur Aarón Sanchez.
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Whoo!
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They will face challenges
from the ocean's edge...
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Gordon: Our lifeguards are arriving!
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to the top of the world.
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- Man: Oh, my God! Wilderness cooking!
- Shoot!
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They'll cook at 5-star restaurants...
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Guys, one omelet!
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and all-star destinations.
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The 50th anniversary of Caesar's Palace.
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They'll battle it out,
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creating dish after stunning dish...
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I think that is out of this world.
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to win the title of...
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I'm 53 years old and I'm a
native-born Texas rancher.
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I'm not your average cowboy.
I have a passion for food.
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I'm here to win this son of
a bitch, and I'm not joking.
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Eboni: I am a mother of four
from the south side of Chicago.
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I have had a hard life.
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Nothing was ever given to me easy.
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I think that's why I need to win
"MasterChef," to show my kids,
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you know, they can be
something great still.
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Dino: I'm a ballet dancer
from Bensonhurst, New York.
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Being a ballet dancer,
food is very important.
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You gotta eat right, eat healthy.
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The better I eat, the
better I look in my tights,
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the better my cannoli looks.
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- We love you. We praise you, Lord.
- Thank you, Jesus.
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Announcer: Our first battle for
an apron features Yachecia...
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- Yes, God.
-and Shawn,
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two heavenly home cooks
with a higher calling.
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You gotta pray for me, man, because
I'm going up against another pastor.
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- You're going home in Jesus' name!
- In the name.
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Yachecia: Being a
minister, it's just my life.
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It's not really what
I do. It's who I am.
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I feel a lifting in
my spirit. Hallelujah.
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In church we cook a lot.
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I believe that food is
a part of my calling.
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I wanna feed body and feed the soul.
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Look at that! Yum!
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I call my cooking sassy southern fusion.
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I take all the classic recipes
and elevate it a little bit.
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Yes! Oh!
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It's gotta make me sing.
It's gotta make me dance.
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If it doesn't do that, you can't
eat it. I can't give it to you.
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I can't leave here without
being the next MasterChef.
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Announcer: Standing in her way
is Shawn, a Washington pastor
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who's praying his cooking
is on a higher plane.
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And you have the faith to live holy!
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My parents were really busy growing up,
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so I grew up in a house
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with mostly TV dinners every night.
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When I left home, it was an opportunity
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to explore real food
for the very first time.
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That's a beautiful duck breast.
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As a pastor, I've lived
all over the United States.
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Everywhere I went,
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I was immersed in a different culture.
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So I would say that my style of cooking
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is global comfort food.
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Both: MasterChef! MasterChef!
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- We got this, Shawn.
- Yeah!
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- Let's do this thing.
- That's right.
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Make your way down to
the front. Thank you.
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Yachecia: I love Shawn,
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he's an amazing man,
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but he's going down in Jesus' name.
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- Hi.
- Welcome to your MasterChef battle
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- for that elusive white apron...
- Yes.
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and a spot in the biggest culinary
competition anywhere in the world.
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Incredible.
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Now, in your battle, you'll be
making one of the most beloved,
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quintessential American
dishes of all time.
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The is the battle of the almighty
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- fried chicken.
- Yeah!
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Okay. Awesome.
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It's crispy, crunchy,
golden on the outside,
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and absolutely packed with flavor.
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But before we get to this,
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we start with this.
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I'm going to show you the perfect way
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to break down a chicken.
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Watch very carefully.
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First off, the thighs,
you nick with a knife.
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Pull back the skin and
pop out that knuckle
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and slice through.
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Find your point, let
the knife do the work.
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And look. Drum, drum, thigh, thigh.
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Next, one of the most popular cuts,
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the stunning chicken wing.
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Feel where the joint is. Cut.
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Let the knife do the work.
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Wing, wing. From there,
feel the breast bone.
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Run the knife across the top,
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come down to the point
where the wishbone is,
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hand on, and through.
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Using the tip, keeping it as
close to the carcass as possible,
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making sure that you leave
no protein anywhere on there.
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Two drums, two thighs,
two breasts, two wings.
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That is how you break down a chicken
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like a true MasterChef.
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- Beautiful, Chef.
- Amazing.
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Tonight you'll just have 30 minutes
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to take that whole chicken
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and turn it into a
MasterChef-worthy batch
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of delicious, crispy fried chicken.
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- Are you both ready?
- Almost. I'm ready now.
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Your 30 minutes starts right now.
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All right, here we go.
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This really is a MasterChef technique
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that you have to nail
before you can show us
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that you can nail fried chicken.
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They're up against it. 30
minutes to break down the chicken,
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marinate the chicken, bread
the chicken, and fry it.
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And you know that's a tall order.
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So, Shawn, talk to me a little
bit about your fried chicken.
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Shawn: I lived for two years in Hawaii,
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so I'm doing a little Hawaiian style.
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It's a five-spice fried chicken
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and I'm making a hoisin barbecue
sauce for you to go with it.
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And I saw rather than using
a liquid oil of some sort,
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- I just saw a stick of lard in those cast iron skillets.
- That's right!
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Well, in all honesty, the pork, for
me, is again, a throwback to Hawaii,
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'cause pork is such a huge
part of the culture there.
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All right.
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Yachecia, you going shopping?
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You cannot make real home-fried
chicken without a paper bag.
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Now, this recipe,
where did it come from?
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The church that I grew up in in Detroit,
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we had fried chicken
every Sunday morning.
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We season everything,
so my dredge is seasoned.
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I've seasoned the chicken itself,
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00:07:03,721 --> 00:07:06,990
and then my buttermilk is
seasoned, and so is my oil.
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And, you know, in the African-American
culture, fried chicken is a staple.
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So basically, if I lose to
Shawn, I'm gonna get traded out.
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Right, ten minutes to go.
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Yeah!
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I think Shawn's got way too much color.
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He's using a mixture of lard and butter.
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Yachecia's using canola oil.
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Lard and butter are gonna
have a lower burning point,
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which is why we're getting
so much color on the outside.
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He's really gonna need to
put that chicken in the oven
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to make sure it's cooked
all the way through.
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- All right.
- I'm a little worried about Yachecia.
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She's frying the chicken entirely,
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and she's not finishing
it off in the oven.
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She's just living with
the Lord on her side.
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Somebody getting saved today.
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60 seconds remaining. Let's go.
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- Gordon: Ten..
- Judges: Nine, eight,
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seven, six, five,
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four, three, two, one,
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- And stop!
- That's it.
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- Hands in the air!
- Well done.
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- Nice job!
- Good job.
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Awesome, awesome, awesome, awesome.
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Now, very carefully, please bring
those incredible boxes of chicken
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down to the front. Thank you.
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Right. Yachecia.
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Wow. That looks beautiful.
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- Tell me about the breading.
- So I used all-purpose flour,
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a little bit of cornmeal just
for a little added crunch,
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and then a little bit of extra
cayenne, some salt, paprika,
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- and lots of black
pepper. - Now the sauce--
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It's called "Sweet Hotness,"
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so, a little bit of honey
and a little bit of spice.
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That, young lady, is beautiful.
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- That chicken's delicious.
- Thank you, Chef.
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Good color, the crispiness is perfect.
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It's spicy, so I'm not too sure if
you'll get through your second piece.
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- But your chicken has love.
- Thank you, Chef.
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That's juicy chicken.
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What I'm in marvel of is the idea of
cooking the chicken so consistently.
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I think the actual breading
needs a little bit more pizazz.
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- But that is a pleasant bite.
- Thank you, Chef.
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- Shawn.
- Yes, sir.
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Let's have a look. Wow.
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What's the seasoning in the flour?
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I have mostly five spice,
and then paprika, garlic,
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salt and pepper, a little
bit of oregano, and basil.
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Why so many different
add-ons into that?
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Well, I tell everybody
that my top two influences
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- are God and Gordon.
- Right.
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- And I know you love flavor.
- Yes, I do.
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So I wanted to give you
a wide variety of flavor.
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My thigh is cooked beautifully.
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The spiciness is there.
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It doesn't look that attractive
201
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with the different
layers of sort of colors.
202
00:10:03,278 --> 00:10:05,713
And the sauce has been
reduced down a little touch.
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00:10:05,747 --> 00:10:08,349
But you definitely
nailed the fried chicken.
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- It's an honor. Thank you.
- Thank you.
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It's tasty, it's messy.
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It's all the things
fried chicken should be.
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I'm more of a classic gal,
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so I was a little bit concerned about
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how I would take on the five
spice and the dipping sauce.
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You definitely made me a believer.
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The one weak point of
your box of fried chicken
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is that not every piece of chicken
is perfectly coated in that crust.
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- But overall, really delicious fried chicken.
- Thank you so much.
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Yachecia, Shawn. You both nailed
the butchery of the chicken.
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You nailed the cook on the chicken.
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00:10:47,088 --> 00:10:49,390
Both of your chickens
were juicy and tender.
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However, we can only give
one of you that apron.
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One apron, and with it,
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00:11:01,136 --> 00:11:03,938
one place in the MasterChef kitchen.
220
00:11:06,115 --> 00:11:09,209
This apron belongs to...
221
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One apron, and with it,
222
00:11:18,893 --> 00:11:21,194
one place in the MasterChef kitchen.
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This apron belongs to...
224
00:11:26,534 --> 00:11:29,569
- Yachecia. Congratulations.
- Yes! Hallelujah!
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00:11:29,603 --> 00:11:31,704
Hallelujah. Put that apron on.
226
00:11:31,739 --> 00:11:35,575
Whoo! Thank you so much.
227
00:11:35,609 --> 00:11:38,912
So cool. So proud of you. Good job.
228
00:11:38,946 --> 00:11:42,815
Yachecia, it was that length
that you let that chicken
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fry at that lower temperature
230
00:11:45,319 --> 00:11:46,786
that gave you the slight edge.
231
00:11:46,820 --> 00:11:50,056
And that is what being a
MasterChef is all about.
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00:11:50,090 --> 00:11:51,925
Gordon: Shawn, you're a passionate man,
233
00:11:51,959 --> 00:11:54,527
and you were born to
serve the community,
234
00:11:54,562 --> 00:11:57,096
but I think you were born to cook.
235
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- Don't stop.
- Thank you.
236
00:11:59,600 --> 00:12:02,769
( cheering )
237
00:12:02,803 --> 00:12:04,637
( screaming )
238
00:12:13,814 --> 00:12:15,848
I've always had a fire for
cooking, but after today,
239
00:12:15,883 --> 00:12:17,584
Gordon fanned that flame.
240
00:12:17,618 --> 00:12:19,219
- I'm really proud of you.
- Thank you.
241
00:12:19,253 --> 00:12:20,286
I prayed for Yachecia.
242
00:12:20,321 --> 00:12:21,754
Maybe I prayed a little bit too hard.
243
00:12:21,789 --> 00:12:23,389
But at the end of the day,
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00:12:23,424 --> 00:12:25,692
I know that she's gonna make
it all the way to the finale
245
00:12:25,726 --> 00:12:29,829
- as the next MasterChef.
- Oh, thank you, Lord. Thank you, Jesus.
246
00:12:31,465 --> 00:12:33,233
Announcer: Hoping to strike
a chord with the judges
247
00:12:33,267 --> 00:12:35,435
in our next battle is Jason...
248
00:12:35,469 --> 00:12:36,970
- Be yourself.
- Yeah.
249
00:12:37,004 --> 00:12:39,806
a high school music teacher
from Newton, Massachusetts.
250
00:12:39,840 --> 00:12:42,408
Jason:Just like in the orchestra when
I'm working with different instruments,
251
00:12:42,443 --> 00:12:46,179
when I put food together on the plate,
I want to get the crunchy, the sweet,
252
00:12:46,213 --> 00:12:49,749
the salty, and orchestrate it into something
that really makes a harmonious dish.
253
00:12:49,783 --> 00:12:53,019
- Delicious!
- Thinking it's like conducting a symphony.
254
00:12:53,053 --> 00:12:55,989
- Symphony on the plate, symphony on the plate.
- Yes.
255
00:12:56,023 --> 00:12:57,657
I grew up in a
Chinese-American household
256
00:12:57,691 --> 00:12:59,459
where no ingredient went to waste.
257
00:12:59,493 --> 00:13:03,296
We always had at least six
or seven dishes on the table.
258
00:13:03,330 --> 00:13:04,931
So when people come to eat at my house,
259
00:13:04,965 --> 00:13:07,000
I'm not just gonna feed you one item.
260
00:13:07,034 --> 00:13:08,868
I'm gonna feed you this,
I'm gonna feed you that.
261
00:13:08,902 --> 00:13:12,272
That's the way we do it, the Jason way.
262
00:13:12,306 --> 00:13:14,774
Announcer: But standing in
Jason's way is a home cook
263
00:13:14,808 --> 00:13:17,543
that wants to prove that
he's more than meets the eye.
264
00:13:17,578 --> 00:13:20,947
I'm Ty. I'm from Oklahoma
City, Oklahoma, and I'm a model.
265
00:13:20,981 --> 00:13:22,949
It's basically gonna
be fashion on a plate.
266
00:13:22,983 --> 00:13:25,752
I've been modeling for
four and a half years now.
267
00:13:25,786 --> 00:13:29,188
What they don't know is this model
has traveled a lot across the U.S.
268
00:13:29,223 --> 00:13:30,590
Going to different locations,
269
00:13:30,624 --> 00:13:32,191
I get a chance to taste different foods,
270
00:13:32,226 --> 00:13:33,860
experience different cultures,
271
00:13:33,894 --> 00:13:35,728
see the way their techniques are,
272
00:13:35,763 --> 00:13:39,132
and I bring all those tools
back with me to Oklahoma
273
00:13:39,166 --> 00:13:40,500
and make it my own little style.
274
00:13:43,203 --> 00:13:45,038
I know how to bring the flavor.
275
00:13:45,072 --> 00:13:46,205
I'm gonna show these judges
276
00:13:46,240 --> 00:13:47,573
what true Oklahoma cooking is about.
277
00:13:53,614 --> 00:13:55,348
Come on down, please.
278
00:13:55,382 --> 00:13:57,817
Jason: I have no idea
what we're cooking,
279
00:13:57,851 --> 00:14:00,653
but whatever the judges throw
at us, I'm sure I can handle.
280
00:14:00,688 --> 00:14:02,789
White apron! Jason Ling!
281
00:14:04,024 --> 00:14:06,993
Jason and Ty, in your battle tonight,
282
00:14:07,027 --> 00:14:09,896
you'll be making a dish
283
00:14:09,930 --> 00:14:13,599
using the jewel of the sea.
284
00:14:17,371 --> 00:14:19,038
Scallops.
285
00:14:23,711 --> 00:14:27,480
Tonight in this battle,
you'll both have 30 minutes
286
00:14:27,514 --> 00:14:30,783
to cook us a
fully-composed scallop dish
287
00:14:30,818 --> 00:14:34,120
that screams you.
288
00:14:34,154 --> 00:14:36,456
Your time starts...
289
00:14:38,625 --> 00:14:39,726
now!
290
00:14:44,231 --> 00:14:46,199
So, Jason, What's the dish?
291
00:14:46,233 --> 00:14:47,600
What are you making and why?
292
00:14:47,634 --> 00:14:50,470
I grew up in an
Asian-American household,
293
00:14:50,504 --> 00:14:52,071
always three, four, five, six,
294
00:14:52,106 --> 00:14:53,873
seven different things on the plate.
295
00:14:53,907 --> 00:14:55,875
So I'm presenting you
a trio of scallops.
296
00:14:55,909 --> 00:14:58,778
The first preparation is
going to be a sashimi style.
297
00:14:58,812 --> 00:15:00,380
I'm marinating with
a little lemon juice,
298
00:15:00,414 --> 00:15:02,382
white balsamic, and soy sauce.
299
00:15:02,416 --> 00:15:05,218
Item number two is a steamed
scallop with ginger and scallions.
300
00:15:05,252 --> 00:15:07,320
The third item is going
to be a pan-seared scallop
301
00:15:07,354 --> 00:15:09,956
atop of a bed of sautéed
pea shoots with garlic.
302
00:15:09,990 --> 00:15:12,725
Scallops three ways.
Huge amounts of jeopardy.
303
00:15:12,760 --> 00:15:14,560
Why not one way perfectly?
304
00:15:14,595 --> 00:15:16,362
I am a high school music teacher.
305
00:15:16,397 --> 00:15:17,430
I conduct orchestra,
306
00:15:17,464 --> 00:15:18,831
and it kind of reflects my cooking.
307
00:15:18,866 --> 00:15:21,300
It's always a symphony
of flavors on the plate.
308
00:15:21,335 --> 00:15:22,602
Okay.
309
00:15:24,605 --> 00:15:25,571
So, how about you, Ty?
310
00:15:25,606 --> 00:15:27,707
I'm 28, I live in Oklahoma City,
311
00:15:27,741 --> 00:15:30,076
and I'm a male model.
312
00:15:30,110 --> 00:15:31,244
When I was in New York
City doing Fashion Week
313
00:15:31,278 --> 00:15:33,079
was the first time I ever had scallops,
314
00:15:33,113 --> 00:15:34,781
and it changed my life.
315
00:15:34,815 --> 00:15:37,216
So tonight I'm making you
some pan-seared scallops
316
00:15:37,251 --> 00:15:41,654
on a smoky aioli with a citrus salad.
317
00:15:42,790 --> 00:15:44,424
Gordon: Gentlemen, 20 minutes gone.
318
00:15:44,458 --> 00:15:46,759
10 minutes remaining.
319
00:15:46,794 --> 00:15:50,363
Two stunning-sounding scallop dishes,
320
00:15:50,397 --> 00:15:53,332
one apron up for grabs.
321
00:15:53,367 --> 00:15:58,204
So, you've got a case of Ty's
simple scallops with the citrus
322
00:15:58,238 --> 00:16:00,640
up against Jason's scallops three ways.
323
00:16:00,674 --> 00:16:02,341
I mean, is that over-ambitiousness?
324
00:16:02,376 --> 00:16:03,509
Is he trying to show off too much?
325
00:16:03,544 --> 00:16:06,012
Jason's dish has to be a home run.
326
00:16:06,046 --> 00:16:08,047
There's something to be
said for keeping it simple
327
00:16:08,081 --> 00:16:09,982
and just nailing that scallop.
328
00:16:11,185 --> 00:16:13,486
Gents, two minutes left.
329
00:16:13,520 --> 00:16:15,822
- You gotta move, Jason.
- Gordon: Let's go.
330
00:16:15,856 --> 00:16:18,958
Use every second available
331
00:16:18,992 --> 00:16:23,129
to get your hands on that apron.
332
00:16:23,163 --> 00:16:25,298
- Aarón: Come on.
- Gordon: Let's go. Last 10 seconds.
333
00:16:25,332 --> 00:16:26,566
Oh, my goodness.
334
00:16:26,600 --> 00:16:30,102
Gordon: Nine, eight, seven, six.
335
00:16:30,137 --> 00:16:34,674
Judges: Five, four, three, two, one.
336
00:16:34,708 --> 00:16:37,477
- Gordon: And stop. Well done.
- Christina: Hands in the air!
337
00:16:58,492 --> 00:17:02,628
Two scallop dishes, both
with individual styles.
338
00:17:02,662 --> 00:17:05,631
Tonight, only one apron is up for grabs.
339
00:17:05,665 --> 00:17:09,034
Right, Jason.
340
00:17:09,069 --> 00:17:11,070
- Chef Ramsay.
- Describe the dish, please.
341
00:17:11,104 --> 00:17:12,838
We have a trio of sea scallops.
342
00:17:12,872 --> 00:17:15,174
The first preparation
is a sashimi scallop
343
00:17:15,208 --> 00:17:17,376
julienne kohlrabi with
some celery leaves.
344
00:17:17,410 --> 00:17:20,145
The second preparation
is a steamed scallop
345
00:17:20,180 --> 00:17:21,647
on a bed of vermicelli.
346
00:17:21,681 --> 00:17:23,983
The third preparation
is stir-fried pea shoots
347
00:17:24,017 --> 00:17:26,218
with garlic and the seared scallop.
348
00:17:26,252 --> 00:17:27,953
Why so much on one plate?
349
00:17:27,988 --> 00:17:29,822
That's the way my head is inside.
350
00:17:29,856 --> 00:17:32,024
As a musician, I just go from one thing
351
00:17:32,058 --> 00:17:33,492
to the next to the next to the next.
352
00:17:33,526 --> 00:17:38,530
But you're not writing
music, you're cooking food.
353
00:17:39,599 --> 00:17:41,634
Why raw kohlrabi?
354
00:17:41,668 --> 00:17:43,302
It is an homage to my grandmother.
355
00:17:43,336 --> 00:17:45,371
She's from Beijing, and growing up,
356
00:17:45,405 --> 00:17:47,172
we had a lot of different
salad-type things,
357
00:17:47,207 --> 00:17:49,074
and I really enjoy that fresh component.
358
00:17:49,109 --> 00:17:51,243
You steamed this with what?
359
00:17:51,277 --> 00:17:54,113
Shaoxing wine, soy and
ginger and scallion.
360
00:17:54,147 --> 00:17:55,814
How did you cook the last one?
361
00:17:55,849 --> 00:17:58,217
The scallop is seared
with grape seed oil
362
00:17:58,251 --> 00:18:00,686
and there's a little
bit of coriander crust.
363
00:18:02,255 --> 00:18:04,590
So, the sashimi is delicious.
364
00:18:04,624 --> 00:18:06,191
Love the freshness of the kohlrabi.
365
00:18:06,226 --> 00:18:09,061
Love that idea. The
flavor of the last scallop
366
00:18:09,095 --> 00:18:11,664
is, on its own, mind-blowing.
367
00:18:11,698 --> 00:18:13,098
Thank you.
368
00:18:13,133 --> 00:18:14,566
But the steamed one needs
a little bit more help.
369
00:18:14,601 --> 00:18:16,402
It looks quite bland because the noodles
370
00:18:16,436 --> 00:18:18,637
and the color of the
scallops is the same.
371
00:18:20,273 --> 00:18:22,975
Man, you've given me
a lot to think about.
372
00:18:38,558 --> 00:18:41,694
This one preparation, which
is the roasted scallop--
373
00:18:41,728 --> 00:18:44,363
the color is textbook.
374
00:18:44,397 --> 00:18:48,167
The combination of flavors is genius.
375
00:18:48,201 --> 00:18:50,369
These other two preparations
were not necessary.
376
00:18:50,403 --> 00:18:53,205
That sesame oil, those
very assertive flavors,
377
00:18:53,239 --> 00:18:54,640
it's like putting too much cologne on.
378
00:18:54,674 --> 00:18:56,875
Just like in music, food
needs to be corralled in.
379
00:18:56,910 --> 00:18:58,777
Thank you for your feedback.
380
00:19:01,314 --> 00:19:04,750
Ty, describe the dish, please.
381
00:19:04,784 --> 00:19:07,186
Ty: We have a pan-seared scallop,
382
00:19:07,220 --> 00:19:09,254
the salad with grapefruit vinaigrette,
383
00:19:09,289 --> 00:19:12,758
the pomegranate, blood
orange, and grapefruit,
384
00:19:12,792 --> 00:19:15,260
as well as a smoky aioli,
385
00:19:15,295 --> 00:19:18,497
which really is gonna
fine-tune the Oklahoma taste
386
00:19:18,531 --> 00:19:21,200
and style that I bring to the dish.
387
00:19:21,234 --> 00:19:23,435
They're cooked beautifully.
388
00:19:27,173 --> 00:19:29,241
First of all, you've
nailed the scallops.
389
00:19:29,275 --> 00:19:32,277
But there's a lot of heat in that sauce.
390
00:19:32,312 --> 00:19:34,713
The salad's a little bit overdressed
391
00:19:34,748 --> 00:19:37,349
when you've got a heavy
vinaigrette with that spice as well.
392
00:19:37,383 --> 00:19:38,817
I think more than anything,
393
00:19:38,852 --> 00:19:41,019
I want to see a little
bit more from you.
394
00:19:41,054 --> 00:19:43,088
But, listen, it's a
really strong effort.
395
00:19:43,123 --> 00:19:45,491
Thank you, Chef.
396
00:19:47,727 --> 00:19:50,195
I think the grapefruit
is a super smart move.
397
00:19:50,230 --> 00:19:52,531
The pomegranates have a nice,
fresh brightness and pop.
398
00:19:52,565 --> 00:19:53,932
I look at Jason's dish
399
00:19:53,967 --> 00:19:56,702
and I wonder if he went too far.
400
00:19:56,736 --> 00:20:00,305
For you, I wonder if you
played it a little too safe.
401
00:20:00,340 --> 00:20:03,375
That said, it's gonna be tight.
402
00:20:03,409 --> 00:20:05,110
Thank you, Chef.
403
00:20:07,480 --> 00:20:10,082
- It's a tough one, this one.
- They're both talented.
404
00:20:24,497 --> 00:20:26,598
This apron represents a place
405
00:20:26,633 --> 00:20:29,501
in the biggest cooking
competition on the planet.
406
00:20:32,038 --> 00:20:33,772
This apron belongs to...
407
00:20:47,353 --> 00:20:49,021
( cheering )
408
00:20:58,683 --> 00:21:02,085
I can't believe that I
just won a MasterChef apron.
409
00:21:02,119 --> 00:21:03,987
I know my students will be proud of me,
410
00:21:04,021 --> 00:21:06,857
and my mom is such a big
inspiration for my food life.
411
00:21:06,891 --> 00:21:09,326
To have her here is just so amazing.
412
00:21:09,360 --> 00:21:11,761
I'm so happy for you, my boy.
413
00:21:11,796 --> 00:21:15,131
Announcer: So Jason joins
Yachecia in this year's Top 20.
414
00:21:15,166 --> 00:21:18,502
And as the battles continue,
our judges were demonstrating
415
00:21:18,536 --> 00:21:20,570
that the key to becoming
a great MasterChef...
416
00:21:20,605 --> 00:21:22,272
Any air in there and we're in trouble.
417
00:21:22,306 --> 00:21:25,242
is the ability to perfect...
418
00:21:25,276 --> 00:21:26,443
Watch very carefully.
419
00:21:26,477 --> 00:21:28,945
the essential culinary techniques.
420
00:21:28,980 --> 00:21:32,415
Speed will wrap the egg
white around the yolk.
421
00:21:32,450 --> 00:21:37,020
You want to remove
what you call the quill.
422
00:21:37,054 --> 00:21:38,755
Even pressure is key.
423
00:21:38,789 --> 00:21:42,526
I need stunning pasta so thin
I can almost see through it.
424
00:21:42,560 --> 00:21:44,761
Wow.
425
00:21:44,795 --> 00:21:46,696
And these home cooks faced off...
426
00:21:46,731 --> 00:21:50,033
We want to be impressed with your
ability to be a great student.
427
00:21:50,067 --> 00:21:52,135
only the very best had the skills...
428
00:21:52,169 --> 00:21:54,871
Look at that. You know
how to poach an egg, girl.
429
00:21:54,906 --> 00:21:57,140
It's like tracing paper. You
rolled the pasta beautifully.
430
00:21:57,174 --> 00:21:58,375
and the artistry...
431
00:21:58,409 --> 00:21:59,910
The squid is spot on.
432
00:21:59,944 --> 00:22:02,479
That's the start of an
amazing American breakfast.
433
00:22:02,513 --> 00:22:04,447
to win a coveted white apron...
434
00:22:04,482 --> 00:22:06,082
These aprons belong to...
435
00:22:06,117 --> 00:22:09,319
...and a place in the Top 20.
436
00:22:09,353 --> 00:22:10,320
- Caitlin.
- ( sighs )
437
00:22:10,354 --> 00:22:11,588
- Jenny.
- Paige.
438
00:22:11,622 --> 00:22:12,689
- Thank you.
- Sam.
439
00:22:12,723 --> 00:22:14,991
- Yes!
- Necco and Mark.
440
00:22:15,026 --> 00:22:16,760
- Oh.
- Well done.
441
00:22:16,794 --> 00:22:18,495
Yeah, baby!
442
00:22:18,529 --> 00:22:19,963
Whoo!
443
00:22:19,997 --> 00:22:21,831
( cheering )
444
00:22:21,866 --> 00:22:24,801
Announcer: Our next battle
features four talented home cooks
445
00:22:24,835 --> 00:22:29,005
all competing for two
MasterChef white aprons.
446
00:22:29,040 --> 00:22:31,508
This is mine! My apron!
447
00:22:31,542 --> 00:22:33,977
Woman:I'm Julia. I am 22 years old,
448
00:22:34,011 --> 00:22:36,780
and I have way more up my sleeve
than the other competitors.
449
00:22:36,814 --> 00:22:38,548
I may look all-American,
450
00:22:38,583 --> 00:22:40,684
but I have spent a lot of time in China.
451
00:22:40,718 --> 00:22:41,885
When you're cooking with chopsticks,
452
00:22:41,919 --> 00:22:43,186
it's ten times more fun.
453
00:22:43,220 --> 00:22:45,221
I've studied the culture, the food.
454
00:22:45,256 --> 00:22:48,258
I love to take classic dishes
455
00:22:48,292 --> 00:22:49,659
and put that Asian twist on them.
456
00:22:49,694 --> 00:22:50,994
( chanting ) Adam! Adam!
457
00:22:51,028 --> 00:22:53,263
I'm gonna show 'em what I got!
458
00:22:53,297 --> 00:22:55,532
- And I got a lot!
- ( cheering )
459
00:22:55,566 --> 00:22:57,300
Man:My name's Adam, I'm 21 years old,
460
00:22:57,335 --> 00:22:58,935
and I'm a Harvard student.
461
00:22:58,970 --> 00:23:01,771
This is my dorm. This is
where the magic happens.
462
00:23:01,806 --> 00:23:04,608
This isn't a hobby for
me. This is a craft.
463
00:23:04,642 --> 00:23:05,709
Mm, skills.
464
00:23:05,743 --> 00:23:07,877
If I was following the script,
465
00:23:07,912 --> 00:23:10,347
I'd be getting ready to take
my first job out of college.
466
00:23:10,381 --> 00:23:12,215
I've completely blown the lid off
467
00:23:12,249 --> 00:23:14,217
what the Harvard
student should be doing.
468
00:23:14,251 --> 00:23:15,685
( muttering )
469
00:23:16,730 --> 00:23:18,188
My name's Gabriel. I'm 19 years old,
470
00:23:18,222 --> 00:23:19,489
from Oklahoma City, Oklahoma.
471
00:23:19,523 --> 00:23:20,790
When I got out of
high school, I thought,
472
00:23:20,825 --> 00:23:22,292
"I should be going to college right now,
473
00:23:22,326 --> 00:23:24,227
but my parents are not
in the best of health."
474
00:23:24,261 --> 00:23:26,062
So I felt like I needed to step up
475
00:23:26,097 --> 00:23:28,498
and really spend my time
focusing on my family.
476
00:23:28,532 --> 00:23:30,734
I've worked in a Mexican fast
food restaurant for the past year.
477
00:23:30,768 --> 00:23:32,068
I don't make a lot of money.
478
00:23:32,103 --> 00:23:34,104
I'm on the lower end
of every bit of income,
479
00:23:34,138 --> 00:23:36,373
so if I could become the
next MasterChef at 19,
480
00:23:36,407 --> 00:23:38,608
it would allow me to set my parents up,
481
00:23:38,643 --> 00:23:40,977
do something that would
better their lives.
482
00:23:42,213 --> 00:23:44,080
All right. Come on down!
483
00:23:45,483 --> 00:23:48,151
Man:My name is David, I'm 50 years old,
484
00:23:48,185 --> 00:23:49,386
and I'm a wedding singer.
485
00:23:49,420 --> 00:23:51,655
♪ It makes me want to sing... ♪
486
00:23:51,689 --> 00:23:53,490
I'm gonna make those judges wanna sing
487
00:23:53,524 --> 00:23:54,891
after they taste my food.
488
00:23:59,430 --> 00:24:01,698
Gordon: Welcome, all four of
you, to the MasterChef kitchen.
489
00:24:01,732 --> 00:24:05,368
Adam, David, Julia, Gabriel,
490
00:24:05,403 --> 00:24:09,706
for your battle, you will all
be making a specialty of mine,
491
00:24:09,740 --> 00:24:12,742
a dish that you can find in food trucks
492
00:24:12,777 --> 00:24:15,845
and even Michelin star
restaurants around the world.
493
00:24:15,880 --> 00:24:17,013
I'm talking about...
494
00:24:42,967 --> 00:24:46,969
For your battle, you will all
be making a specialty of mine.
495
00:24:47,003 --> 00:24:50,106
I'm talking about the
humble, the sensational...
496
00:24:53,176 --> 00:24:55,044
taco.
497
00:24:56,945 --> 00:24:59,413
Beef, fish,
shrimp, chicken--
498
00:24:59,448 --> 00:25:01,415
the varieties are endless.
499
00:25:01,450 --> 00:25:02,883
Oh, yeah.
500
00:25:06,922 --> 00:25:08,989
You guys have 30 minutes
501
00:25:09,024 --> 00:25:11,992
to cook the most memorable taco
502
00:25:12,027 --> 00:25:13,361
of your culinary lives.
503
00:25:13,395 --> 00:25:16,263
Your 30 minutes starts now.
504
00:25:21,370 --> 00:25:23,237
Adam, give us an insight
to the taco, please.
505
00:25:23,271 --> 00:25:25,673
Sure. Uh, the taco that I'm making
506
00:25:25,707 --> 00:25:27,641
is spotted prawn tempura taco
507
00:25:27,676 --> 00:25:31,245
finished with a yuzu aioli,
topped with ikura salmon roe.
508
00:25:31,279 --> 00:25:34,248
Have you got what it takes to
become America's next MasterChef?
509
00:25:34,282 --> 00:25:35,983
I am the most prepared.
510
00:25:36,017 --> 00:25:37,551
I go to Harvard University,
511
00:25:37,586 --> 00:25:39,453
which means that I think
it's pretty fair to say
512
00:25:39,488 --> 00:25:41,789
- that I'm one of the best learners in this country.
- Good.
513
00:25:43,258 --> 00:25:45,159
- David?
- Yes, this is me.
514
00:25:45,193 --> 00:25:48,396
- What are you making?
- I'm making my spicy Caribbean fish tacos.
515
00:25:48,430 --> 00:25:50,898
What I'm doing is using a lot of
produce that we use in Jamaica,
516
00:25:50,932 --> 00:25:54,101
like scallion, cabbage, avocado,
517
00:25:54,136 --> 00:25:56,771
and I'm just gonna try to
cohesively put them together
518
00:25:56,805 --> 00:25:58,472
and try to get a good look.
519
00:25:58,507 --> 00:26:00,474
Aarón: All right. 10 minutes are gone.
520
00:26:00,509 --> 00:26:02,743
20 minutes left.
521
00:26:02,778 --> 00:26:04,445
- Christina: All right, Miss Julia.
- Yes, Chef?
522
00:26:04,479 --> 00:26:05,913
What are you making?
523
00:26:05,947 --> 00:26:07,415
Well, I lived in China for two months
524
00:26:07,449 --> 00:26:10,751
and a lot of my food is
inspired by that Asian zest.
525
00:26:10,786 --> 00:26:14,188
So today I'm making a
Beijing crispy duck taco.
526
00:26:14,222 --> 00:26:17,191
All right, it's gonna be tricky
to get a crispy skin on that duck,
527
00:26:17,225 --> 00:26:19,527
- get a lot of flavor in such a short amount of time.
- That's the goal.
528
00:26:19,561 --> 00:26:21,962
- I'm gonna bring it.
- All right.
529
00:26:21,997 --> 00:26:23,764
- Gordon: Gabriel?
- Yes, Chef?
530
00:26:23,799 --> 00:26:26,267
19 years of age, but it looks
like you've been in a kitchen
531
00:26:26,301 --> 00:26:28,102
for the last 10 years as a pro.
532
00:26:28,136 --> 00:26:29,170
What's the protein?
533
00:26:29,204 --> 00:26:30,805
Protein's tilapia, Chef.
534
00:26:30,839 --> 00:26:32,640
Which is a classic protein inside taco.
535
00:26:32,674 --> 00:26:34,341
Well, Chef, I'm going
a little bit different.
536
00:26:34,376 --> 00:26:36,744
Instead of my salsa being traditional
or more heat-based, or anything,
537
00:26:36,778 --> 00:26:38,646
I'm going a little bit fruit-based.
538
00:26:38,680 --> 00:26:40,181
So I'm gonna go ahead and
do a mango peach salsa.
539
00:26:40,215 --> 00:26:41,982
Hopefully that sets me aside
enough from my competition.
540
00:26:42,017 --> 00:26:45,052
Great. Guys, just under five minutes.
541
00:26:48,657 --> 00:26:51,125
- Oh, God.
- Stay focused, okay? Focus.
542
00:26:51,159 --> 00:26:53,661
Adam, look, he's moving 'em too fast.
543
00:26:53,695 --> 00:26:56,197
He has to let 'em cook a
little bit. Come on, pal.
544
00:26:56,231 --> 00:26:58,599
Christina: I personally am
a little worried about Julia.
545
00:26:58,633 --> 00:27:01,602
Peking duck is very
different than duck breast.
546
00:27:01,636 --> 00:27:02,870
I'm a little bit worried
about that texture
547
00:27:02,904 --> 00:27:05,306
going too far out of what a taco can be.
548
00:27:05,340 --> 00:27:07,441
60 seconds remaining. Let's go.
549
00:27:07,476 --> 00:27:09,043
Christina: Come on, now, David.
550
00:27:09,077 --> 00:27:10,811
Gordon: Start assembling
your tacos, please.
551
00:27:10,846 --> 00:27:12,346
- Yes, Chef.
- Four home cooks,
552
00:27:12,380 --> 00:27:15,316
two aprons, 30 seconds remain.
553
00:27:15,350 --> 00:27:17,551
- Let's go.
- Aarón: You're coming to the finish line, guys.
554
00:27:17,586 --> 00:27:19,086
Are all your garnishes there?
555
00:27:19,120 --> 00:27:21,288
Balance, harmony in flavor.
556
00:27:21,323 --> 00:27:23,224
Gordon: Julia, you've got to
complete those tacos. Come on.
557
00:27:23,258 --> 00:27:24,625
Come on, guys, here we go.
558
00:27:24,659 --> 00:27:28,229
Judges: Ten, nine, eight, seven...
559
00:27:28,263 --> 00:27:33,634
six, five, four, three, two, one.
560
00:27:33,668 --> 00:27:36,837
- Gordon: And stop, guys.
- Christina: Hands in the air!
561
00:27:36,872 --> 00:27:39,139
Nice job.
562
00:27:39,174 --> 00:27:41,175
Okay, guys, very carefully
563
00:27:41,209 --> 00:27:43,611
bring those plates of tacos forward.
564
00:27:48,049 --> 00:27:51,819
That was a tough, fascinating battle.
565
00:27:51,853 --> 00:27:54,855
Right before you,
there's only two aprons.
566
00:27:54,890 --> 00:27:57,358
And the only way that two of you guys
567
00:27:57,392 --> 00:27:59,326
walk out with those aprons
568
00:27:59,361 --> 00:28:01,695
is if we taste your tacos.
569
00:28:01,730 --> 00:28:04,598
- Adam, we'll start with you.
- Yes, Chef.
570
00:28:04,633 --> 00:28:06,600
Explain to me a little
bit about your taco.
571
00:28:06,635 --> 00:28:09,136
It's spot prawn deep fried in tempura
572
00:28:09,170 --> 00:28:12,273
with a yuzu aioli, topped
off with red cabbage
573
00:28:12,307 --> 00:28:15,109
and ikura salmon roe.
574
00:28:15,143 --> 00:28:17,878
Look at that. It's breaking up on me,
575
00:28:17,913 --> 00:28:18,946
which is a disappointment.
576
00:28:23,151 --> 00:28:24,351
Wow.
577
00:28:24,386 --> 00:28:27,454
The texture of that tempura, beautiful.
578
00:28:27,489 --> 00:28:29,957
The dressing, light, airy.
579
00:28:29,991 --> 00:28:32,927
It has the right amount of floral yuzu.
580
00:28:32,961 --> 00:28:35,863
I like the addition of the
roe. I think that was smart.
581
00:28:35,897 --> 00:28:39,767
But the tortilla?
Worst part of your dish.
582
00:28:43,271 --> 00:28:44,305
- All right, David.
- Yes, Chef.
583
00:28:44,339 --> 00:28:45,673
Talk me through what I've got.
584
00:28:45,707 --> 00:28:47,975
My spicy Caribbean fish taco
585
00:28:48,009 --> 00:28:51,045
with cabbage, coleslaw,
red baby bell pepper,
586
00:28:51,079 --> 00:28:53,280
avocado, scallion, a
little bit of everything.
587
00:28:53,315 --> 00:28:55,883
And what's the binder of that coleslaw?
588
00:28:55,917 --> 00:28:57,284
Mayonnaise, sour cream,
589
00:28:57,319 --> 00:28:59,486
and I squeezed a little
bit of lime in it.
590
00:28:59,521 --> 00:29:02,489
The fish is really
crispy. It's well-seasoned.
591
00:29:02,524 --> 00:29:04,725
I think for the tortillas,
it looks like you had
592
00:29:04,759 --> 00:29:06,060
a little bit of a struggle
593
00:29:06,094 --> 00:29:08,495
with finding just the
right moisture in that masa,
594
00:29:08,530 --> 00:29:10,931
because I can see some unbalanced edges.
595
00:29:10,966 --> 00:29:14,234
Being from the Caribbean, your
flavors are big and bold and bright,
596
00:29:14,269 --> 00:29:17,404
and I would've loved just
a little bit more in that.
597
00:29:17,439 --> 00:29:19,640
Thank you.
598
00:29:19,674 --> 00:29:21,609
- Right, Julia.
- Yes, Chef.
599
00:29:21,643 --> 00:29:23,510
Describe what we've got here.
600
00:29:23,545 --> 00:29:25,613
So, we have a crispy duck taco,
601
00:29:25,647 --> 00:29:27,748
cantaloupe, dragon
fruit, serrano pepper,
602
00:29:27,782 --> 00:29:29,917
sesame oil, lime juice,
603
00:29:29,951 --> 00:29:32,319
and a crema with some
rice wine vinegar in there.
604
00:29:38,960 --> 00:29:41,428
Um, Julia, just touch that for me.
605
00:29:41,463 --> 00:29:43,831
It's underdone. It's
definitely underdone.
606
00:29:43,865 --> 00:29:47,034
This is like eating a
raw mouthful of dough.
607
00:29:47,068 --> 00:29:49,470
Crispy duck needs
to be shredded fine--
608
00:29:49,504 --> 00:29:52,239
virtually impossible with
such a lean duck breast.
609
00:29:52,273 --> 00:29:55,275
Love the seasoning. Quite like
that fruit in there. Quite nice.
610
00:29:55,310 --> 00:29:58,379
The potential is there, but
that is not a showstopper.
611
00:29:58,413 --> 00:30:00,681
Thank you.
612
00:30:01,816 --> 00:30:03,784
- Gabriel?
- Yes, Chef.
613
00:30:03,818 --> 00:30:06,220
Explain to me a little
bit about what you go here.
614
00:30:06,254 --> 00:30:08,656
So, I have a sweet and spicy
taco with blackened tilapia,
615
00:30:08,690 --> 00:30:10,658
some avocado crema, a red cabbage slaw,
616
00:30:10,692 --> 00:30:12,726
and a mango and peach salsa,
617
00:30:12,761 --> 00:30:14,328
finished off with a little
bit of cilantro and lime zest.
618
00:30:14,362 --> 00:30:17,331
All right, so I gotta tell
you, it looks phenomenal.
619
00:30:17,365 --> 00:30:18,432
Thank you, Chef.
620
00:30:18,466 --> 00:30:19,733
Look at that knife work.
621
00:30:19,768 --> 00:30:22,436
Look at the thinness of that tortilla.
622
00:30:25,907 --> 00:30:27,941
You have the nice dice of the peach.
623
00:30:27,976 --> 00:30:30,678
It's refreshing, it's meaty.
It stands up to the tilapia.
624
00:30:30,712 --> 00:30:33,347
The crema, cooling, herbaceous,
625
00:30:33,381 --> 00:30:35,049
makes you want to have another bite.
626
00:30:35,083 --> 00:30:36,984
- Remind me your age.
- I'm 19, Chef.
627
00:30:37,018 --> 00:30:40,721
19. For you to do that for me
628
00:30:40,755 --> 00:30:43,590
gives me hope that what
I chose to do in my life
629
00:30:43,625 --> 00:30:46,560
is gonna be carried on
by the new generation.
630
00:30:46,594 --> 00:30:48,796
I appreciate that, Chef. Thank you.
631
00:30:58,106 --> 00:31:00,074
All of you did a fantastic job.
632
00:31:02,277 --> 00:31:04,978
But there's only two aprons.
633
00:31:05,013 --> 00:31:07,448
There's one amateur home cook here
634
00:31:07,482 --> 00:31:10,684
who was far beyond the other three.
635
00:31:12,087 --> 00:31:16,423
Gabriel, please take that apron.
636
00:31:18,493 --> 00:31:20,527
Thank you, Chef.
637
00:31:20,562 --> 00:31:23,130
Good job, Gabriel. Good job, buddy.
638
00:31:23,164 --> 00:31:25,632
Put that apron on. Keep your head up.
639
00:31:25,667 --> 00:31:27,568
Yes, Chef.
640
00:31:27,602 --> 00:31:31,405
- Congratulations, young man.
- Thank you, Chef.
641
00:31:31,439 --> 00:31:33,173
I feel amazing. You know, I'm 19,
642
00:31:33,208 --> 00:31:34,675
but I made it to the Top 20.
643
00:31:34,709 --> 00:31:36,276
It's a dream come true because I knew
644
00:31:36,311 --> 00:31:37,711
this is something that I can pursue
645
00:31:37,746 --> 00:31:38,879
that would make my parents proud,
646
00:31:38,913 --> 00:31:40,414
and this will change my life
647
00:31:40,448 --> 00:31:43,784
by being able to change the
lives of people around me.
648
00:31:43,818 --> 00:31:46,653
Three of you left,
one apron up for grabs.
649
00:31:46,688 --> 00:31:48,789
But one of you has the flair,
650
00:31:48,823 --> 00:31:52,259
one of you has the skill.
651
00:31:52,293 --> 00:31:56,396
Three amazing tacos,
let's get that right.
652
00:31:56,431 --> 00:31:57,765
The final apron goes to...
653
00:32:02,237 --> 00:32:04,271
Congratulations.
654
00:32:06,508 --> 00:32:09,643
- ( cheering )
- Who's it gonna be?
655
00:32:11,813 --> 00:32:15,382
Oh! Yeah!
656
00:32:15,416 --> 00:32:16,517
Whoo-hoo!
657
00:32:16,551 --> 00:32:19,953
So many people want
this thing, and I got it.
658
00:32:19,988 --> 00:32:21,388
I could be at Harvard right now,
659
00:32:21,422 --> 00:32:22,589
starting my senior year,
660
00:32:22,624 --> 00:32:25,926
but instead, I am in "MasterChef."
661
00:32:25,960 --> 00:32:27,728
So psyched!
662
00:32:34,042 --> 00:32:35,876
Announcer: Up next is Paola,
663
00:32:35,911 --> 00:32:39,413
a 27-year old who's ready
to drill the competition.
664
00:32:39,448 --> 00:32:42,383
I'm a dentist by day, and
honestly I love what I do.
665
00:32:42,417 --> 00:32:43,751
We're gonna go ahead and get started.
666
00:32:43,785 --> 00:32:47,588
I really love my career,
but food is my passion.
667
00:32:47,622 --> 00:32:49,824
- Boom!
- My whole life I've been cooking
668
00:32:49,858 --> 00:32:52,660
- and eating quite a bit.
- ( laughs )
669
00:32:52,694 --> 00:32:53,828
This is sancocho.
670
00:32:53,862 --> 00:32:55,596
I am Puerto Rican and Dominican.
671
00:32:55,630 --> 00:32:57,231
We have a very big family,
672
00:32:57,265 --> 00:32:59,367
and I've always been in
the kitchen with my mom
673
00:32:59,401 --> 00:33:01,302
and aunts and grandparents.
674
00:33:01,336 --> 00:33:03,804
Food's always played such
a big role in my life.
675
00:33:03,839 --> 00:33:05,906
- ( cheering )
-I love my white coat.
676
00:33:05,941 --> 00:33:07,675
I wear it every day into the office.
677
00:33:07,709 --> 00:33:09,143
But I'm here to trade that white coat in
678
00:33:09,177 --> 00:33:11,645
for a white apron.
679
00:33:11,680 --> 00:33:13,114
Announcer: Providing
some down-home competition
680
00:33:13,148 --> 00:33:16,484
is 48-year-old stay
at home mom Reba.
681
00:33:16,518 --> 00:33:18,152
Paola might be sophisticated,
682
00:33:18,186 --> 00:33:19,954
but there ain't nothing
like country cooking.
683
00:33:19,988 --> 00:33:22,590
- Country girls are the best?
- Country girls are the best.
684
00:33:23,792 --> 00:33:25,760
Growing up in a small town in Texas,
685
00:33:25,794 --> 00:33:26,927
we grew up poor.
686
00:33:26,962 --> 00:33:28,362
So if you wanted chicken,
687
00:33:28,397 --> 00:33:29,930
you go out to the yard, you kill it.
688
00:33:29,965 --> 00:33:31,599
Remember when y'all went hunting?
689
00:33:31,633 --> 00:33:32,867
Y'all didn't bring anything
back. we didn't eat.
690
00:33:32,901 --> 00:33:34,435
That's it. You go hunt your food,
691
00:33:34,469 --> 00:33:35,770
you bring it home, you cook it up.
692
00:33:35,804 --> 00:33:39,006
Squirrel, bullfrogs--
food's food.
693
00:33:39,041 --> 00:33:40,641
You get hungry enough,
you'll kill it and eat it.
694
00:33:40,675 --> 00:33:41,942
Y'all need to dig in!
695
00:33:41,977 --> 00:33:43,744
( bleep ) I ain't gonna serve you.
696
00:33:43,779 --> 00:33:45,546
Yeah, we're country.
697
00:33:48,617 --> 00:33:50,251
( cheering )
698
00:33:53,622 --> 00:33:55,156
Reba: It's on like Donkey Kong.
699
00:33:58,093 --> 00:33:59,527
My competitor might think
700
00:33:59,561 --> 00:34:01,462
I'm a hillbilly backwoods redneck,
701
00:34:01,496 --> 00:34:03,964
but my food is
slap-yo-mama good.
702
00:34:05,767 --> 00:34:07,668
Ladies.
703
00:34:07,702 --> 00:34:10,738
Tonight in your battle,
you'll be making a dish
704
00:34:10,772 --> 00:34:14,442
using one of the most sought-after
proteins anywhere in the world.
705
00:34:14,476 --> 00:34:17,578
- Duck.
- Hell, yeah.
706
00:34:17,612 --> 00:34:20,247
I am about to show you how to cook
707
00:34:20,282 --> 00:34:24,618
and render the fat for
the perfect duck breast.
708
00:34:24,653 --> 00:34:28,322
First off, get your
cast iron pan piping hot.
709
00:34:28,356 --> 00:34:31,792
Now, take a really sharp paring knife
710
00:34:31,827 --> 00:34:34,428
and score the duck breast.
711
00:34:34,463 --> 00:34:38,299
Use the tip of the knife and
come across the duck breast.
712
00:34:38,333 --> 00:34:40,167
Turn the duck breast over,
713
00:34:40,202 --> 00:34:41,869
cut back across the other way.
714
00:34:41,903 --> 00:34:45,272
Now, salt,
pepper-- both sides.
715
00:34:45,307 --> 00:34:47,041
Into the pan.
716
00:34:47,075 --> 00:34:48,609
We're not putting any oil in there
717
00:34:48,643 --> 00:34:50,845
because we're gonna cook the
duck breast in its own fat.
718
00:34:50,879 --> 00:34:53,047
Fresh rosemary, touch of
garlic, slightly crushed.
719
00:34:53,081 --> 00:34:55,616
The salt now starts
to penetrate that fat,
720
00:34:55,650 --> 00:34:58,919
but more importantly, we're
getting it really crispy.
721
00:34:58,954 --> 00:35:01,155
Sear the duck all
the way around--
722
00:35:01,189 --> 00:35:03,324
the top, bottom, and each side.
723
00:35:03,358 --> 00:35:05,025
That way the flavor gets locked in.
724
00:35:05,060 --> 00:35:07,561
Skin side down, into the pan.
725
00:35:07,596 --> 00:35:10,030
Into the oven for eight to nine minutes.
726
00:35:10,065 --> 00:35:12,366
Now, out of the oven.
727
00:35:12,400 --> 00:35:14,702
The skin is nice and crispy,
728
00:35:14,736 --> 00:35:17,838
and the perfect temperature for duck.
729
00:35:17,873 --> 00:35:20,141
Pink is absolutely spot on.
730
00:35:20,175 --> 00:35:23,811
And that is how you sear
and cook a duck breast
731
00:35:23,845 --> 00:35:26,981
like a true MasterChef.
732
00:35:29,084 --> 00:35:31,919
Ladies, in this battle,
you'll have 30 minutes
733
00:35:31,953 --> 00:35:35,422
to cook us a fully-composed duck dish.
734
00:35:35,457 --> 00:35:37,424
- You both ready?
- Yes, ma'am.
735
00:35:37,459 --> 00:35:40,594
Your 30 minutes starts... now!
736
00:35:46,635 --> 00:35:48,035
Right, Paola, tell me about the dish.
737
00:35:48,069 --> 00:35:51,205
I am making a crispy-skinned
738
00:35:51,239 --> 00:35:54,241
seared duck breast over creamy farro,
739
00:35:54,276 --> 00:35:56,177
with vegetables tossed
in rendered duck fat
740
00:35:56,211 --> 00:35:58,846
with cherry port wine reduction.
741
00:35:58,880 --> 00:36:00,481
I'm in the business of
making smiles, right?
742
00:36:00,515 --> 00:36:04,919
So hopefully this dish will be
putting a smile on all you guys' faces.
743
00:36:06,555 --> 00:36:07,755
- Reba.
- Yes, sir.
744
00:36:07,789 --> 00:36:09,190
Tell us about the duck dish.
745
00:36:09,224 --> 00:36:13,027
The sauce is a wild
mushroom red wine reduction
746
00:36:13,061 --> 00:36:15,896
with Brussels sprouts,
candied pecan on top of it,
747
00:36:15,931 --> 00:36:18,132
and we gonna throw you
down some taters on there.
748
00:36:18,166 --> 00:36:20,267
- Some what, sorry?
- Some taters.
749
00:36:20,302 --> 00:36:21,869
- What are they?
- Potatoes.
750
00:36:21,903 --> 00:36:23,537
- Oh, potatoes.
- We call 'em "taters."
751
00:36:24,906 --> 00:36:26,073
Aarón: All right, ladies,
752
00:36:26,107 --> 00:36:27,808
seven minutes before one of you
753
00:36:27,842 --> 00:36:30,744
gets her hands on that
very elusive apron.
754
00:36:30,779 --> 00:36:33,948
I hate to see you go, but I'm
gonna love watching you leave.
755
00:36:35,850 --> 00:36:38,385
Two complete opposite individuals,
756
00:36:38,420 --> 00:36:40,187
but cooking the same interpretation.
757
00:36:40,222 --> 00:36:42,356
And it'll show in those dishes.
758
00:36:42,390 --> 00:36:45,993
Ladies, we have 60 seconds remaining.
759
00:36:46,027 --> 00:36:47,161
Christina: All right now.
760
00:36:47,195 --> 00:36:49,563
Come on, guys, this is it. Final push.
761
00:36:49,598 --> 00:36:52,266
One apron up for grabs. Let's go.
762
00:36:52,300 --> 00:36:54,368
- Mm.
- Ten...
763
00:36:54,402 --> 00:36:57,838
Judges: Nine, eight, seven, six,
764
00:36:57,872 --> 00:37:02,376
five, four, three, two, one.
765
00:37:02,410 --> 00:37:04,945
- And stop.
- Christina: Hands in the air!
766
00:37:04,980 --> 00:37:06,780
Well done.
767
00:37:11,567 --> 00:37:12,866
Ladies, well done.
768
00:37:12,901 --> 00:37:16,170
Two duck dishes, both
with individual styles.
769
00:37:16,204 --> 00:37:18,906
Tonight, only one apron is up for grabs,
770
00:37:18,940 --> 00:37:22,876
and one spot inside
the MasterChef kitchen.
771
00:37:24,327 --> 00:37:28,863
Paola, at face value, it's a
gorgeous dish. Tell me about it.
772
00:37:28,898 --> 00:37:32,801
What I have made for you
is a seared duck breast
773
00:37:32,835 --> 00:37:35,270
over creamy farro with spring peas,
774
00:37:35,304 --> 00:37:36,905
heirloom carrots, and pearl onion,
775
00:37:36,939 --> 00:37:39,407
tossed in that rendered duck fat,
776
00:37:39,442 --> 00:37:42,410
and then a tart cherry
port wine reduction sauce.
777
00:37:42,445 --> 00:37:43,812
What am I looking for color-wise?
778
00:37:43,846 --> 00:37:46,514
You're gonna be getting a pinkish color,
779
00:37:46,549 --> 00:37:48,583
hopefully, right in that middle.
780
00:37:48,618 --> 00:37:50,785
Let's see what you got.
781
00:37:51,921 --> 00:37:53,188
That's pretty beautiful.
782
00:37:53,222 --> 00:37:54,956
Thank you.
783
00:37:59,462 --> 00:38:02,564
The duck is juicy, seasoned pretty well.
784
00:38:02,598 --> 00:38:05,333
I think that the sauce on
the outside is beautiful.
785
00:38:05,368 --> 00:38:08,003
There's a nice buttery
richness to that farro,
786
00:38:08,037 --> 00:38:09,771
but it's a little underdone.
787
00:38:09,805 --> 00:38:11,039
Okay.
788
00:38:13,109 --> 00:38:14,109
Gordon: Right, Paola.
789
00:38:18,848 --> 00:38:21,816
Under there, there's
still a touch of white fat.
790
00:38:21,851 --> 00:38:24,519
So duck could've been at least
another three or four minutes
791
00:38:24,553 --> 00:38:26,287
skin side down in the
pan. It won't overcook,
792
00:38:26,322 --> 00:38:28,089
it will just-- the
fat will render out.
793
00:38:28,124 --> 00:38:30,158
And when you've got baby carrots,
794
00:38:30,192 --> 00:38:32,060
the best in the world
that are hours old,
795
00:38:32,094 --> 00:38:33,228
they taste incredible.
796
00:38:33,262 --> 00:38:34,629
They don't need the help of duck fat.
797
00:38:34,664 --> 00:38:36,364
Noted.
798
00:38:36,399 --> 00:38:38,099
However, presentation
skills is like you.
799
00:38:38,134 --> 00:38:40,468
It's articulate and pretty,
and the plate looks stunning.
800
00:38:40,503 --> 00:38:43,471
Unfortunately, it doesn't
taste as good as it looks.
801
00:38:43,506 --> 00:38:44,806
Okay.
802
00:38:46,809 --> 00:38:49,377
Reba, describe the dish, please.
803
00:38:49,412 --> 00:38:53,481
You've got a pan-seared
duck over Brussels sprouts
804
00:38:53,516 --> 00:38:54,949
and some fresh taters,
805
00:38:54,984 --> 00:38:58,219
along with wild mushroom
wine reduction sauce.
806
00:38:58,254 --> 00:39:00,088
There's the frustrating part,
807
00:39:00,122 --> 00:39:02,757
the beautiful color
you got on that duck.
808
00:39:02,792 --> 00:39:05,727
And then you destroy it
with that sauce on top.
809
00:39:05,761 --> 00:39:07,929
Texas likes gravy.
810
00:39:09,598 --> 00:39:13,068
It's slicing like butter.
811
00:39:13,102 --> 00:39:15,203
Yep, that is beautiful.
812
00:39:15,237 --> 00:39:17,906
It's pink and it's glistening.
813
00:39:17,940 --> 00:39:20,175
What'd you season the duck with?
814
00:39:20,209 --> 00:39:23,244
Salt and pepper, sir.
815
00:39:23,279 --> 00:39:25,513
And the duck tastes incredible.
816
00:39:25,548 --> 00:39:27,015
- Thank you, sir.
- It's exceptional.
817
00:39:27,049 --> 00:39:30,085
Mashed potatoes are fine,
but a little bit lumpy.
818
00:39:30,119 --> 00:39:33,655
The thing is, I close my eyes
and it tastes beautifully,
819
00:39:33,689 --> 00:39:35,490
but it just looks a mess.
820
00:39:36,959 --> 00:39:38,793
Aarón: Miss Reba.
821
00:39:41,997 --> 00:39:44,532
- Your duck is fantastic.
- Thank you, sir.
822
00:39:44,567 --> 00:39:46,668
I really love that aggressive seasoning
823
00:39:46,702 --> 00:39:47,836
on the outside of that duck.
824
00:39:47,870 --> 00:39:49,637
And the gravy? Wonderful.
825
00:39:49,672 --> 00:39:51,940
That earthiness from the
mushroom really shines through.
826
00:39:51,974 --> 00:39:53,675
Yes, there's some plating issues,
827
00:39:53,709 --> 00:39:55,343
there's some technical flaws,
828
00:39:55,377 --> 00:39:57,245
but that is a pleasant bite.
829
00:39:57,279 --> 00:39:58,847
Thank you, sir.
830
00:40:03,085 --> 00:40:06,821
Okay, so, they both did a
great job of cooking the duck.
831
00:40:06,856 --> 00:40:09,691
Aarón: Which one has more potential?
832
00:40:09,725 --> 00:40:11,426
This is tough.
833
00:40:16,132 --> 00:40:19,734
Uh, ladies, you're both so good
834
00:40:19,769 --> 00:40:22,604
that you both deserve to go through.
835
00:40:22,638 --> 00:40:26,741
But, unfortunately, this is a
competition and rules are rules.
836
00:40:26,776 --> 00:40:28,343
( Gordon sighs )
837
00:40:28,377 --> 00:40:31,713
This apron goes to the individual
838
00:40:31,747 --> 00:40:35,884
that I think can mature
across this competition
839
00:40:35,918 --> 00:40:39,521
and become a true MasterChef.
840
00:40:41,590 --> 00:40:43,158
This apron belongs to...
841
00:40:44,894 --> 00:40:47,662
( sighs )
842
00:40:52,434 --> 00:40:55,837
- Come on, honey. Come on.
- ( cheering )
843
00:40:58,274 --> 00:40:59,808
Yes!
844
00:41:03,913 --> 00:41:05,547
Come on!
845
00:41:07,416 --> 00:41:09,784
- Oh, my God!
- Come on, Texas!
846
00:41:09,819 --> 00:41:13,788
If it's this good now
before the top twenty,
847
00:41:13,823 --> 00:41:16,124
we're in for a season and a half.
848
00:41:16,158 --> 00:41:18,860
( cheering )
849
00:41:18,894 --> 00:41:21,429
Reba did win it today.
She brought her A-game,
850
00:41:21,463 --> 00:41:24,933
and that's not gonna discourage
me from continuing on.
851
00:41:24,967 --> 00:41:27,635
That doesn't mean that I'm not gonna
be back in that kitchen someday.
852
00:41:27,670 --> 00:41:30,405
Honey child! Yeah!
853
00:41:30,439 --> 00:41:32,540
Paola gave me a run for my money,
854
00:41:32,575 --> 00:41:35,543
but this country girl's like a
flea on the back of a coon dog.
855
00:41:35,578 --> 00:41:36,744
We ain't going nowhere.
856
00:41:36,779 --> 00:41:38,646
Good job.
857
00:41:41,083 --> 00:41:42,517
Announcer: Next week...
858
00:41:42,551 --> 00:41:44,485
Watch very carefully.
859
00:41:44,520 --> 00:41:48,489
the search for America's
next MasterChef continues.
860
00:41:48,524 --> 00:41:49,858
It doesn't get any tougher than this.
861
00:41:49,892 --> 00:41:51,826
- It sure doesn't.
- Ooh!
862
00:41:51,861 --> 00:41:53,795
Only nine white aprons remain.
863
00:41:53,829 --> 00:41:56,231
- Whoo!
-And this year's talent...
864
00:41:56,265 --> 00:41:57,465
- Oh!
- Don't touch it.
865
00:41:57,499 --> 00:41:58,833
is hotter than ever...
866
00:41:58,868 --> 00:42:01,302
- Ow.
- Flambé the steak, not the stove.
867
00:42:01,337 --> 00:42:03,504
with some of the most
shocking battles...
868
00:42:03,539 --> 00:42:06,107
- Tonight, you'll be making...
- Uhh!
869
00:42:06,141 --> 00:42:08,042
...in "MasterChef" history.
870
00:42:08,077 --> 00:42:11,279
- Oh! - Oh,
what the--
871
00:42:11,597 --> 00:42:14,793
Sync: Ajvngou www.addic7ed.com
872
00:42:17,887 --> 00:42:22,957
♪
68121
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