All language subtitles for MasterChef.US.S02E01.720p.HDTV.x264-DIMENSION

This place will make
or break you.

Realize the seriousness
of this moment.

We want to see who can put
perfection on a plate.

Is there anyone that thinks

they are
the next MasterChef?

It began with home cooks

from across America.

Where are you from?
Chicago.

Maryland.
From Charlesville, Virginia.

14th Street in Manhattan.

All of them with one dream.

I'm gonna be
the next MasterChef.

I am the next MasterChef.

I am the next MasterChef.

You're looking
at America's next MasterChef.

MasterChef,
here I come.

Thousands upon thousands
lined up with their very best

on a plate.

I know I can win this thing.

Every one of them hungry

for the coveted title
of MasterChef.

I need this so bad!

And $1/4 million cash prize.

But to get it,
they'll have to face

three of the toughest figures

in the culinary world.

I'm Graham Elliot.

At 27, I became America's
youngest four-star chef.

Believe me, I know a thing
or two about cooking

and eating.

My name is Joe Bastianich.

I own 24 of the best Italian
restaurants in the world

and three award-winning
Italian wineries.

I'm gonna tell you
how it really is.

And then there's me,
Gordon Ramsay.

I've got over 20 restaurants
with 12 Michelin stars,

and there's nothing
that I don't know about food.

The competitors

will battle it out
in the toughest

of challenges
until just one remains.

Be the best or go home.

They'll cater for critics

of all shapes and sizes.

It's raw inside.
I'm not eating this.

Do you prefer the red team
or the blue team?

Red team!

They'll even feed
the judges' moms.

Smile, mom. You're scaring
all the contestants.

Some will rise.

Let's turn it on.
But most will go down in flames.

I would send you home now.
And after weeks of blood...

You're giving up?
Sweat...

This is a mission.

And tears...
Why don't you cook like this

all the time?

Only one of them
will win.

But first, 100 home cooks
will get the chance

to present one dish
that could change their lives

forever.

Just an elite few
will win an apron

and earn a spot

in the next round.

And only the very best

will be crowned
America's next MasterChef.

MasterChef 02x01
Original Air Date on June 6, 2011

== sync, corrected by elderman ==

Thank you.

Thank you.

Welcome to MasterChef.

I'm Gordon Ramsay.

I'm Joe Bastianich.

And I'm Graham Elliot.

Now, you're all here
because you want to become

the next MasterChef.

Trust me,

wanting it is not enough.

You've got to do more.

You have to become

culinary perfection.

Think about it.

This is not just
about the money.

At the end of this journey,

one of you will have earned
the title that money can't buy.

And that's America's
next MasterChef.

So listen up,
the restaurant business

is democratic.

If your food is bad,
people won't come back.

We run 50 of the world's
best restaurants.

And if we say
your food is good or bad,

we're right.

You all know
what this is.

And sadly, you guys
don't get one just for trying.

You get one by impressing
the hell out of these guys.

By making a dish
that's equal parts delicious,

creative,
and has a lot of skill.

Listen, it's clear.

Nobody ever talks

about the second-best dish
they've ever tasted.

And there's no award for
the second-best chef anywhere.

Be the best or go home.

Is there anyone
in this room now

that thinks
they are the next MasterChef?

Trust me.

We will be the ultimate judge
of that.

Good luck to you all.

Thank you, chef.

Cast iron, baby.

From the thousands who applied,

100 home cooks have been invited
to Los Angeles.

They'll have just one hour

to create a signature dish

worthy of a MasterChef apron.

Former beauty queen Jennifer

is the first
to face the judges.

Hopefully they like spice,
because I'm spicy to begin with,

so...

My passion for cooking
came from the fact

that my mother was definitely
the 15 minutes in the microwave,

so I started to discover food
on my own.

Because I couldn't eat one more
thing of Salisbury steak.

I describe myself
kind of a boy with boobs

that loves to wear high heels
and put makeup on.

I'm a competitive person
by nature.

I won Miss Delaware, USA.

I walked in a swimsuit
on national television

in five-inch heels.

I'm at the point in my life

where I need to follow
exactly what I love.

I came here to win.

Don't let the blonde hair
and the nice smile

and high heels fool you.

Each home cook is given

just five minutes
to plate up their dish.

If two of the three judges think
they have what it takes,

they'll win
a coveted MasterChef apron

and move on to the next stage
of the competition.

Hello.
Gentlemen, how are you?

Fine.
How are you?

I'm excellent.
Thank you very much.

First name is?
My name is Jenny.

Jennifer, can you take

your granddad's hat off

so I can see you?

Absolutely.

It is my granddad's hat
actually.

What are you cooking for us?

I'm making
a coconut curry lentil soup

garnished
with some spicy shrimp.

I toasted up
all the spices,

put 'em to the side,

and then I layered
the flavors in slowly

so that way we get
a really good base for it.

Put a little bit of tomato
paste in the underlying

to kind of give it
that background.

You sound like a chef.
Yeah, so like a real curry.

Not just opening up the tub
and spooning it in.

Yeah, I sprinkled curry in there

and then created it
from scratch.

Great.

Okay.

Give me an insight
behind the sauce.

What's in there?
I toasted up all turmeric,

a little bit of cumin,
a little bit of sriracha.

Like a tint of sriracha
in there.

Are they carrots?

Yes, they are.

A little bit
of carrots in there.

Have you ever been
to India?

I've not.

Well, they don't put carrots

with shrimp,
that's for sure.

Why the carrot?
Help me.

When I eat soup,
I want some heartiness to it.

And that's some heartiness
and meat into it.

Okay.

I love the shrimp.

You know, the fact
that they melt in your mouth,

there's a little bit of
the spice that goes with them.

All of that comes together,
and it's something

that I would like
to eat a bowl of.

Great.
Thank you.

Graham?

Just the fact that you made
your own curry

and you knew the different steps

of toasting out the spices,
then adding

your onion,
some tomato product,

you know how to cook.

So I'd say yes.

I want to see
what else you can do.

Wow, you believe.

I believe.
I do.

Joe, yes or no?

I can do this, Joe.

I think
that the actual consistency

of the dish,
it's a failure.

And I'm gonna vote no.

No.

Okay.

The curry's not fantastic.

The shrimps are delicious.

My worry with you is that you
are almost playing at it.

As opposed to...
No.

Focusing at it.

Absolutely not.
I have it in me.

I have the passion in me.
I know I do.

This is what I love to do.

I love to cook.

Give me this opportunity
and I will prove it to you.

I think...

You have a lot
of determination.

You're getting an apron.

Step up to the mark.

Okay. Good luck.
Thank you.

Get serious, yes?

It's a very tough game.

Gah!

You don't like curry.
I think the dish is rehearsed.

I think it's a fake.

And I think
she fooled you both.

Snob.
We'll see.

You'll see.
Whoo!

The competition
begins right now.

You better believe it.
I'm gonna bring it on.

And today is just the beginning

of a long road
to be a MasterChef.

Jennifer snags

the first apron
of the competition.

But not everyone has the recipe
for MasterChef success.

Because I'm not time-oriented.

I'm always, like,
in the la-la land.

What are you cooking?

I am cooking a fresh,

herb-roasted rack
of venison.

A fiesta lime--
um, it's like chicken fajitas.

Or it could be a burrito.

Stacked salmon with filling.

A deviled egg
with beef tartare in it.

And then a stuffed salmon.

And tuna tartare in the style
of, like, a tuna salad sandwich.

And I'm gonna top that off
with a nice bourbon cream sauce.

Have you been drinking that?

Well, I had a couple shots
while I was cooking.

I'm kind of freaked out
before we even start.

I told my husband,
"you know what?

I think I'm a peacock,
and I need to fly."

The texture on the yolk
I'm not digging.

I feel like I'm eating a tire.
Disgusting.

You're a lucky man

that you haven't
killed somebody.

Raspberries, salmon,
chipotle, grits.

Damn.

It's like you're wearing
the wrong clothes

and putting lipstick
on your big toe.

Oh, okay.

For me it's a no.

I need a water.

So why MasterChef?

What do you think
you bring to the competition?

Umm...

I can bring drive and energy.

Good. Run down there, touch the
MasterChef logo and shoot back.

Off you go.
Hurry up!

And back!

And go.

One, two, three.

Sprint!
Sprint!

How are you feeling?

Good.
For me, it's a no.

After a run of epic failures,

can a trucker turn things around
with his unusual ingredient?

Got to roll the sleeves up.

My name is Albert.
I live in kiln, Mississippi.

And I am
a heavy equipment operator/

commercial truck driver.

I will make a jambalaya
with alligator and sausage.

The closest thing
that would taste

like alligator would be toad.

Get at it.

I want to prove
to the nation

that I am the MasterChef.

And it would financially

stable me.

Katrina hit in 2005.

I've built a new house.
Not quite finished it.

There is a lot
at stake for me.

I'm here,
and I'm ready.

First name is?
Albert.

You're well camouflaged.

I'm a redneck concoction.
I had to be camouflaged.

Excellent. Okay, Albert,
start cooking, buddy.

You got five minutes.
Okay, chefs.

I have prepared
a triple-tailed gator.

It's alligator three ways.

Are you a big fan of alligator?

If it's got two legs
or four legs,

I'm not scared of it.
I'll cook, 'coon, rattlesnake,

bobcat.

What don't you eat,
Albert?

Possum.

Draw the line at possum.
I draw the line at possum.

What's that
on your chest there?

What is that?

Oh, that is a tattoo
of an eagle

with a Harley Davidson banner
on it.

Uh.
I've got one on my butt.

Would you like to see it?
Yes, please.

Not too close.

Just from a distance.
Okay.

You want to see the devil?

There's the devil.

Whoo!

All right.

Can you please wash your hands

before you continue plating
that dish?

Now is this something
that you serve often

for the family
or for friends?

Alligator,
certain time of the season,

we'll get it around home,
you know.

Do you live
in the bush?

I live in the woods
you could say.

In the tree or...

Oh, no.
Why, no, sir.

Finished?
It's done.

Okay.

Explain the dish, please.

A sausage and alligator
jambalaya.

There's a fried alligator
medallion on the side.

And a coubillon.

Cooking alligator's difficult.

Incredibly lean.
Hardly any fat.

Can deliver
a really good flavor.

Like you said,
it is hard to cook alligator.

That's probably
the best alligator

ever cooked in an hour.

So this is my first experience

eating a reptile.

That dish resembles you
100%.

Like a big, overgrown mess.

I thought
this was a joke.

And when I tasted it...

It's delicious.

The stock is soulful,
complex, layers.

The alligator
is toothsome and flavorful.

And it's really,
really great.

You've delivered.

There's a flavor there.

You have surprised us.

I'll tell you,
I am gonna give it my shot,

and I will do
whatever it takes to become

the next MasterChef.

I'm a yes.

Graham?
I'm a yes.

You heard my vote.

You're a yes, man.

All right!
Yes!

Come here.
Thank you.

Congratulations.

Oh, yes.
See you later, alligator.

Yeah? Okay.
You got it.

Thank you, chef.

Okay, and do me a favor,
hey?

Keep those pants up.

If you say so,
you got it.

Albert Dundee.

Holy crap.

I think it was the first time

he's been down from a tree
in a year.

Yay!

Out of the bush
comes the dish of the day.

I swear to God.

I will give you this much
about Gordon Ramsay.

He's a son of a bitch,

but he is
an honest son of a bitch

because he shoots you
like it is

and he's not gonna .

Nailed it!
Nailed it!

Albert worked his butt off
for an apron.

While those who follow
quickly go down in flames.

That is hideous.

Completely dry, overcooked,
and unedible.

Uhh.

Definitely no.
No.

I'm sorry.

Aww.

Dehydrated dog's turd.

Look at it.

After a run

of disastrous dishes,

can a Boston firefighter
smoke the competition?

My name's Mike,
I'm from Milton, Massachusetts,

and I'm
a fire department lieutenant.

A typical day in the firehouse

can be from one extreme
to the other.

And cooking
in the firehouse

just takes me away from that.

Chicken marsala.

If you take any longer,

I'm gonna eat a hot dog

off the back of your neck.

It's really enjoyable
to be able

to take some raw ingredients

and turn them into a wonderful,
hearty meal for the guys.

That's good stuff.
You're so sweet.

I have a lovely wife Christine

and three boys.

Hi, guys.

They are the best boys
in the world.

Hi, buddy.

I've reached one dream

in my professional career.

But I'm ready
to take on

the next chapter of my life

and win MasterChef.

Good afternoon, gentlemen.

Good to see you.
First name is?

My name is Mike.
Mike.

Yes, sir.
What are you cooking?

Today I've prepared a pan-seared
panko-crusted Halibut

served atop a wild mushroom
risotto with prosciutto,

some steamed lobster tail,
and finished it

with a lobster newburg strafe.

I can't think of a worse person

to cook a risotto in front of
than Joe.

Oh, boy.

No pressure.
Yeah, no pressure.

Okay.

Damn.
It's slightly burnt that side.

I figured I'd show
the better side.

If there was one person
i didn't expect

to burn anything,
it was you,

let me tell you that.

I think the risotto's
really yummy.

What do you have
kind of strewn throughout?

Some prosciutto,
some chanterelle mushrooms

and some blue foot mushrooms.

Okay.

I think
it works really well,

and I like the prosciutto.

I wouldn't have thought
to do that.

Red Sox?
Yeah.

Sorry.

You got to stay true.

Joe, yes or no?

It's not working for me.
It's a no.

A no?
No.

Graham, yes or no?

I think there's enough positives
within the risotto

and the saucework
and things like that,

that I'll give it a yes.

I want to see
what else you have.

Thank you.

What do you got,
Gordon?

So frustrating.

Honestly, I could--
I could scream.

I'm a good learner.

I've been learning
my entire life.

I'm willing to learn
if given an opportunity.

I'm sorry.
It's a no.

Thank you.

Thank you.

Continue cooking.
Please.

Aww.

We tried.

We tried.
Daddy!

Thank you.

Take the Halibut off.

Yeah.

Had he served the risotto
with the lobster...

Damn.

How the hell can a firefighter
burn a Halibut?

We were waiting

for you.
I know you were.

We still get
to go home now.

Mike.

Listen to me,

if you continue

cooking over the next 12 months

and really perfect
and cook

for these guys here,

I'll guarantee you a place
this time next year.

Don't stop cooking.

Okay.
Okay?

Thank you.
Thank you.

High-five.

Don't stop, okay?

I'm a little disappointed,
but who knows?

I may be back.
We'll see.

Chef Ramsay, my dad
is gonna be back next year.

Daddy, I was--
I missed you!

Good.

Coming up...

Is this your dish?

One home cook serves his dish

in the most shocking manner
ever.

This is not the kind of place
I want to find a hair

in my food.

Delicious.

And another...

I like to think
I'm a in the kitchen.

Just can't help herself.

I want that apron
so bad.

Give it to me right now.

Give it to me, please!

So far, just two talented

home cooks have won

a MasterChef apron
and moved on

to the next stage
of the competition.

Next up, classical musician
Monica Chung

expects her Korean dish
will be every bit as perfect

as her piano playing.

Cooking is a lot like performing
or giving a concert.

♪ ♪

There are never any limits.

I never have a recipe.
I just go by taste

and how I feel.

♪ ♪

I am my own worst critic.

Oh, my God, what do I do?
What do I do?

There's never an end
to the learning process.

There's always something
to improve,

and I really like that.
I like the challenge.

I will definitely be cooking
for as long as I live.

How are you?

Fantastic.
What are you cooking?

A traditional Korean dish
called bibimbap.

It literally means bibim, mix,
and bap, rice.

So you mix it all together,
and you're good to go.

Everything has
to be cooked separately.

Sort of makes it
a pain-in-the-ass dish to cook.

The flavors
are really unique.

It's very mild. Normally
it should be a touch hotter.

I went easy
on the hot sauce.

This is the Korean spinach?
Yes, it is.

Nice.

Joe, yes or no?

I think the dish is...

Really great.

One big yes.

Graham, yes or no?

Seven different components
on that plate,

and each one was done right.

Resounding yes.
For me, it's a yes.

Oh, my God.
Congratulations.

Whoo!
Thank you, guys.

So Monica takes home

the third apron of the day.

But can her competition
also hit the high notes?

My name is Aaron.
Kayla.

My name's Elin.

What are you cooking?
Grilled eggplant

with some chorizo
and goat cheese.

Shrimp and grilled polenta.

Lamb and pumpkin stew.

This is me on the plate.

Hard to get those textures
correct.

I think
the flavors work really well.

I'm gonna say yes.
I'm gonna say yes.

Yes.
You're staying to the next round.

Oh, my God.
Thank you so much.

Yeah!
Hell, yeah!

That was incredible.

The standard has raised.

Compared to last year,
this is night and day.

That is exciting food.

This is some talented cooks.

They've gone to a completely
different level, right?

I'm psyched.

The bar is raised.

I've got a very, very important
message for you all.

We've given out
quite a few aprons,

and we don't do that lightly.
Let me tell you that.

A word of advice.

Get your head
in the game.

Already the standard is there.

The difference now could be
that tiny grain of salt...

And that would mean
getting an apron

or getting out of here.

Who's up next?

Raise your game.

You've got one chance.

Good luck.

No pressure.
No pressure.

Of course, right?

My name's Tracy.
I'm 32 years old.

And I am in sales.

I live for the food
that I cook.

Stand back.

I've always wanted
to be a chef.

And unfortunately I never took
that career path.

I'm just really like everyone
in America who has had a dream.

This is the longest walk
of my life.

My name is Tracy.

Okay, and what are you
gonna be cooking?

I have made for you today a wild
mushroom crispy risotto cake

with a truffled egg

and just some nice upland cress
and some chives

on the side topped with--
would you mind starting?

Perfect.

So tell us, what does food mean
in your life?

I grew up
in an Italian household.

My grandmother taught me
how to cook.

And so, growing up,

loving and learning
how to cook,

it's just my life.

It's really what I'm meant
to be doing.

But if you grew up
with that love of food...

Right.

Why the hell
didn't you pursue it?

Because you have
to be strong enough

at a young age
to get into it

and pursue it.

Determined.
Determined.

And I was determined.
So you're weak obviously.

I'm not weak at all, actually.

I am very, very strong.

I'm gonna cook you
the best dish

I can possibly cook,
get an apron,

and, damn it, I'm gonna win
this competition.

This is the opportunity
of a lifetime.

What is that?

This here?

It's just
some white truffle oil.

White truffle oil?

Yes.

One of the most pungent,
ridiculous

ingredients ever known
to chef.

The sure sign
of someone who doesn't know

what they're doing.

You know that truffle oils
are made by perfumists

and have no white truffles
in them?

But it's good.

I can't believe
you've just done that.

I think you've just put
your apron

up in flames.

Let me tell you that.

Generally if you go
to a restaurant

and you see truffle oil
on the menu,

it's a good reason
to run away.

I can smell it from here.

It stinks.

Okay.

You clearly love styling plates,

'cause that means nothing.

Pile of grass.

The rice cake is delicious.

The egg has got
that richness to it.

But the whole thing
is knocked out

sadly with the over-pungent,
dreadful flavor

of white truffle oil.

Great potential.

Finish.

Damn.

How you doing?

I'm hanging in there.
Are you?

Yeah. I am.
Okay.

I mean, parmesan and egg
and risotto,

they're really delicious.

But that truffle oil,

it really takes over that dish.

Here's your mistake.

I know.

That was just a mistake.

Get rid of that crap.

Big mistake.

This means the world to me.

I'm gonna be really honest.

Stripped with all
the pretentious crap removed,

is it for me?

MasterChef is about finding
that unique palate,

that something magical.

You're putting chives
on the plate,

like, criss-crossing

and making
silly little pictures.

And then truffle oil,
trendy--

you know, we fire chefs

in our kitchens

for using that crap.

I'm gonna be really honest.

Is it for me?

No.

Graham, yes or no?

Can you learn
from your mistakes?

Absolutely.

I know I can learn
from my mistakes.

Yes or no?

I'll give you a chance.

Thank you so much.

Thank you so much.

Joe.

Come over here.
Come on.

I definitely will not make
that mistake twice.

This means the world to me.

Unfortunately,
you're gonna have to...

Keep cooking.

Thank you.

Don't let me down.

I won't.
I won't.

Thank you so much.

And I promise,

I won't screw it up.

I promise.

Gave her a shot.
We'll see what happens.

The risotto cake

tasted delicious.
Yeah, it was very good.

There's no two ways
about it.

So truffle oil's
off Tracy's shopping list.

But the judges still have nuts,
flakes,

and fruitcakes on theirs.

How are you feeling?
Confident?

I like to think I'm a
in the kitchen.

I have just one shot

to prove what I got.

Make it on MasterChef,

that'd be pretty hot.

♪ Food for thought ♪

Gladys...
Huh.

The X factor
is coming this fall.

You're on the wrong show.

Should that be
a little bit more cooked?

I hope it doesn't ruin
my chances for an apron.

For me, it's a no.

Straight down there,
there's a big M on the door.

Sorry, no.

Bust a move that way.

Joe, yes or no?
Definitely no.

I'm gonna go
the opposite direction.

I thought the flavor
was there.

I thought there was creativity.

I think it's good.
So I'll say yes.

What does it mean
to you, this competition?

It means everything.

I can do this.

I need to do this.

I'll crawl.
I'll beg.

That's how bad I want that.

I need that apron.

I need this.

Please, Gordon.

I want that apron
so bad!

Give it to me
right now.

Please give it to me.

Get off the floor.

Pick up your apron.
It's a yes from me.

Oh, my God.

Now, focus.

Put all that energy,
determination

into that next dish.

Yes, sir.
Thank you.

You're gonna lose
that bet, Gordon.

I'm feeling so good,
I could just run the halls

screaming naked.
Yes, yes.

Home cook Christian
from Las Vegas

is about to make a naked play

for the judges' approval.

Rock on, man.

Like a husband-wife duo?
What's going on?

No, not at all.

This is my special treat.
I have been looking forward

to serving this
for you guys for a while.

You're kidding me.

Are you competing
for MasterChef with--

is this your dish?

Yes, it is my dish.

Are you serious?

Body Sushi.

Watch out.

Get you around here.

You just poured soy sauce
over your lady's tummy,

and it's dripping everywhere.

You know, my question is,
who goes first?

Maybe all three
at the same time.

Let's go.

This is not the kind of place
I want

to find a hair
in my food.

Absolutely.

Honey soy vinaigrette
on the right-hand side.

Ooh.
Aah!

This is an Ahi tuna,
raw style.

It's Hugh Hefner's breakfast.

Don't ask for dessert.
No.

At the end of the day,

it's a cooking competition.

I have to say no.
No.

Here's the naked truth.

Three nos.

Thank you both.
Gordon Ramsay ate Sushi

off of me.

Coming up...

Chef Ramsay,
how are you?

How are you?

Gordon gets a taste of home.

Scottish.
Yes.

Glasgow.
Glasgow.

And Joe predicts

the MasterChef winner.

That's the kind of dish that
wins competitions like this one.

So far the first day search

for America's next MasterChef
has seen eight people

win an apron
and take a place

in the next stage
of the competition.

After an intense wait,

the next contenders
have their dreams crushed

in seconds.

I'm sorry.
It's gonna be a no.

I'm gonna say no.
For me, it's a no.

And how long you been
in the police force?

Five years now.

The scallops
are cooked perfectly.

The rest of the dish lacks,
so I'm a no.

Just hard to take, but the face
kind of says it all.

I don't think
I'm gonna stop cooking.

Don't know how far I'll go

or how far I'll take it,
but I'm not done.

Today's home cooks

have brought flavors
from all around the world.

The next stop is Scotland.

Cooking comes from my heart.

You know, when I get
into my kitchen,

it's just me
and the ingredients,

and we just go for it.

Then we just see what happens.

And sometimes it's great,

and sometimes it's not.

I'm the luckiest guy
in the world,

because I eat like this
every day.

Hello.

Hi.
Hi.

Chef Ramsay,
how are you?

I'm very well, indeed.

How are you?

I am rocking.

Scottish?

Yes. Glasgow.

Glasgow.
I--I know.

I don't really understand
what you're saying,

but I guess you guys are
paesanos of some sort, right?

Yes. Lovely accent.

Thank you.
What are you cooking?

I've actually done

Scottish salmon

and haggis en croute.

I made the pastry myself.

Haggis en croute.

Yes.
Look at you.

You've got posh.

Oh, Chef Ramsay, really?

Have you guys ever had haggis?

Yes.

Never had it.
It's my first haggis experience.

Great.
Pauline, just explain

to Joe what haggis is,
please.

It's the heart of the lamb
and its kidney,

and it's boiled in the lining

of the sheep's stomach.
Delicious.

I once heard somewhere

that all Scottish food

was based on a dare.

Like, "I dare you to eat that."

Really?

So let's see.

Let's see.

So is this what it's supposed

to look like?

This is what it's supposed

to look like.

Yeah.
And that's the haggis?

That's the haggis.

Just like that, right?
Yeah.

Don't be scared, Joe.
Put hairs on your chest.

Yeah.

Oh, lord.
Oh, my goodness.

Are you kidding me?

Come on.

It's not
for the faint-hearted.

This is the sauce?
That's the sauce.

See, I love that flavor.

It's great.

Okay.
Oh.

Chef Ramsay, honestly,
it defies belief

you're touching my food truly.

That's brave
to bring haggis to L.A.

I know.

I mean, that dish...

It makes me feel homesick.

Oh, does it?
Yes, it does.

A touch of Scotland
just for you.

Does it need to go
with salmon? No.

It probably doesn't.

You're crazy.

I am.

But I'm Scottish.
What can I tell you?

Okay.
Joe, yes or no?

I like you.

I like your apron.

I like your accent.

Thank you.
I don't like the dish.

You don't.

Sorry. No.
That's okay.

I like Scottish people.

I just don't like that dish.

What do you want me
to tell you?

Graham, yes or no?

The haggis

is nice and moist
inside the salmon,

which was nice and moist
inside the pastry.

So I'm a yes.

Okay.

Don't take this personally.

'Cause I think
you're amazing.

But for me,
it's a no...

To that apron.

'Cause we want you
to put this one on.

Congratulations.

Well done.

The pride of Scotland!

Yes!

I'll never let you down.

Come on!
I'll never let you down.

Show these yanks!

Thank you!
Oh!

For Chef Ramsay
to taste my food

is like winning the Super Bowl.

Yeah, baby!

That's delicious, though.
It is good.

What's the matter with you?

It's not for me.

Put some olive oil on it.
almighty.

Coming up...

The dish is more confident
than you are.

The final home cook of the day

has everything on the line.

Today's search

for America's next MasterChef
is drawing to a close.

The final amateur cook
is counting on

his hometown flavors
to snap him an apron.

Yes!
Whoo!

My name's Christian Collins.

And I'm from Gloucester,
Massachusetts.

And I'm a stay-at-home dad.

You're invited to cook
your signature dish

for the judges of MasterChef
in L.A.

Yeah!
Hello.

I got something
in the mail.

I have a nine-year-old son
at home,

an 11-month-old little girl.
Her name's Dahlia.

And one on the way.

I've had some ups and downs
in my life.

I worked at restaurants
growing up for a little while.

Typical dishwasher.

I kind of veered off of that,
just being a teenager,

just figuring out life,

doing drugs,
and kind of hit rock bottom.

Wasn't around for my son.

Gets to a point
where you do wake up one day

and realize that that wasn't
the man that you wanted to be.

My son was about 3 1/2
when I turned my life around

and came back,
got custody of him.

And then realized
this was my passion

and came back to it.

Chewy, but awesome.
That's lobster.

I had to fight
through a lot of things

in my life,
and I'm gonna fight

through this competition
and win it.

'Cause it's gonna change
my life around.

Give me some love.
Come on!

How you guys doing today?

Good. How are you?
Very good.

Where are you from?
I'm from Gloucester, Massachusetts.

Oldest fishing port
in the country.

What are you cooking?

It's basically a cioppino.

I like to call it a shipwreck
sea stew for my son.

What's the secret
behind this stew?

You start
with a little onion and pepper,

some white wine,

garlic, tomatoes,

clam juice...

The love of food
came from where?

Cooking for my son.
You feed this to the kids?

Yes.

Let's go.

So let's hope
the shipwreck stew

is not your culinary Titanic.

You look very nervous.

I've never wanted anything more
in my life.

That is like you.

It's intense and
it's packed full of flavor.

Good job.
Thank you.

Really good job.

Delicious.
Thank you.

It's very tough
to pull that off.

Thank you very much.

Wow.

The dish is more confident
than you are.

You should sing
like that dish sings.

Joe?

For me, definite yes.

That's the kind of dish

that wins competitions
like this one.

Graham?

Yeah, I think
that the dish speaks

for itself.

For me, I'm a yes.

Put this on.

Go out and intimidate 'em.

Whoo!
All right, good job.

Thank you.
Don't let us down, bro.

I will not.

Well done.
Thank you very much.

Yes!

Just wanna dive
into that pot, don't ya?

This dish is amazing.

Mm-hmm.

Absolutely spot-on.

Whoo!

He could win MasterChef.
He really could.

This is my dream.

And it's happening.

Come on, man.

Tomorrow night on MasterChef...

I'm going medieval
on their asses.

The search
for the best home cook

in America continues.

That was delicious.

With the best...
Fireworks!

You're what this competition's
all about.

And the rest.
Like a dog chew.

I think we got a fumble here.
Please.

A son squares off
against his own mother.

Prepare to be taken down
by your mama.

And white hot rage...

Security!

It's all on the journey

to find America's
next MasterChef.

== sync, corrected by elderman ==