All language subtitles for MasterChef.US.S14E01

It's time for "masterchef!"

- Whoo!
- Yay.

There's nothing more timeless
than cooking.

Everyone's done it.

Your parents, your grandparents,
even your kids.

But one thing's for sure,

How people cook across
generations is very different.

Which begs the age old question,

Which generation
has the best cooks?

Is it the baby boomers,

Who have history
on their side

And are known for cooking
traditional cuisine

And old world family recipes?

Or is it
the resourceful gen x?

The latchkey kids who grew up
in the '70s and '80s,

Who were raised on mall
food courts and music videos.

Totally awesome, dude.

Or is it the passionate
media-savvy millennials?

These guys grew up
on the world wide web,

Blogging their inner thoughts
and creating hot food trends.

No avocado toast is complete
without sriracha.

Ah, yes.

Or is the boundary-pushing,
adventurous gen z,

Who do everything
on their phone?

One more taste and our pasta
is perfect al dente.

So which generation
has the best cooks?
We're about to find out.

This season
on "masterchef"...

- it's the battle
of the ages...

This is
Generations."

As four generations
compete...

- Go, boomers!
- Let's go, gen x!

- The millennials have arrived!
- Gen z is here to win.

...To prove which one
has the best home cooks.

We're in better shape compared
to those boomers back there.

I love these young kids,
but I'm gonna kick their butt.

I'm a millennial.
I'm not worried about a thing.

You don't have your phones.
You don't know what time it is.

It's generational warfare
like never before.

- Who are you taking out?
- Gen z.

I gotta target the strongest
competition right now.

- Challenge accepted.
- I really wanted
to sow seeds of chaos

- With the baby boomers.
- Wow.

She'll regret messing
with us like that.

Where there's smoke,
there's fire, right?

...In our most
explosive season yet.

- And flambé. Let it burn.
- Switch!

go, go, go, go, go!

You're killing me, man!

- The wall!
- What'd you say?

Sorry.
can't hear you.

- What?
- For sake.

- Oi!
- Shut up.

shut up.

Too much, too much.

But in order to succeed
this season...

welcome to los angeles
football club.

- Players are arriving.
- It's not quite ready.

- Get on the stove
and cook then! Let's go!
- God!

- ...They'll have to prove
that age is just a number.

Did you see blow-torching
steaks on tiktok?

- I did.
- Please don't do that again.

It's the infamous
restaurant takeover.

Change your batteries
in your hearing aid!

- 'cause I'm if I'm sending that.
- I need help.

- Maybe you're too old.
- It's raw.

- You are gonna derail us.
- That is disgusting.

That is inedible.
That was embarrassing.

That's one of the worst dishes
I ever tasted.

I think something went wrong
along the way.

Tastes like spicy baby food.

- I'm going home.
- Oof, this is painful.

But those with
the fighting spirit...

I think it's absolute
bull.

I'm a little pissed actually.

I'm definitely not ready
to go home.

We asked for
michelin star standard

- And you've gone
above and beyond.
- ....Will rise.

- Honestly? Next level.
- Thank you.

- This dish is amazing.
- Talk about a show-stopper.

Only one home cook
can claim the title...

It's the best dish
of your generation.

- The trophy...
- So boomer.

That's who I am.

...And a quarter
of a million dollars.

- It's a joy to taste.
- Thank you, chef.

Your evolution
is truly remarkable.

- This is
- Generations."

An old dog can learn
new tricks.

Living proof.

Oh, my gosh!

- Whoo!
- Let's go!

- Season 14!
- Finally here.

Look at this, look at this.
Come on.

Let's go! Whoo!

Wow! We're here!

Oh, my god!
Look at the generations!

- Baby boomers. Gen x.
- This is amazing.

- I can't believe I'm here.
- Oh, my god.

Gen z is probably
the most creative out of
all the generations.

We grew up with social media.

We're not actually using
cookbooks like the boomers.

- Anybody want a mint?
Would you like a mint?
- Yes.

I'm a boomer, but that is
not gonna hold me back.

I am ready to come out
hooting and hollering
with that apron.

Millennials, baby!

Millennials all day.
We gotta fight.

- We got this, yo.
- Can we start cooking yet?

Oh, my god.
Is this happening?
Is this them?

- Oh, my god.
- Oh.

- Whoo!

- Here we go.
- Yeah!

Whoo!

- Wow. Season 14.
- Wow.

Thank you.

Welcome to the most famous
kitchen anywhere in the world,

The masterchef kitchen!

You are the luckiest individuals
from thousands of applicants

Who made it
to the auditions tonight.

yeah!

- Let's go!
- "masterchef" has always been

About finding outstanding
amateur cooks.

But honestly, what we've learned
most after all these years

Is that no matter how old
or young you are,

You can still become
america's next masterchef.

- Yes!
- Let's go!

This is
Generations."

- Yes! I'm ready! Let's go!
- The big question is,

Which generation's
gonna win it all?

- Millennials!
- Boomers!

millennials! Millennials!

Will it be the kings
and queens of flavor,

Who are incredibly wise
and have learned how to cook
from world old recipes?

The baby boomers.

- Yeah!
- Baby boomers!

Maybe it's the resourceful
and incredibly independent
generation x.

Will it be the open-minded,

Savvy, sophisticated
millennials?

Or will it be the ambitious--

And most of my followers
from tiktok--

- Gen z, ladies and gentlemen.
- Let's go!

Now, whoever rises to the top,
will win the title,

- The beautiful
masterchef trophy...
- Yeah, baby!

...And a quarter
of a million dollars.

Now all of you,
it's time to show us

That you deserve

A legendary masterchef apron.

In the auditions, as always,
you have to make us
your signature dish.

And we will be judging you
on flavor, technique,
and, of course, plating.

Right, it's time
to answer the question
I know you all have.

The generation cooking
tonight is the...

Millennials!

- Yeah!
- Millennials!

Go!

You millennials were born

Between the early '80s
and the mid '90s,

And you grew up during the peak
of food television.

You may have picked up
a few techniques
from this very show.

Now, if you want a spot
in this masterchef kitchen,

You need three yesses
from the judges to get an apron.

And tonight,
we're bringing in a very special

Fourth guest judge
from your generation.

- Whoo!
- Wow.

Oh, my god.

She's been on
the forbes 30 under 30 list,

And also the best-selling author
of three amazing cookbooks.

Please welcome priya krishna,
ladies and gentlemen.

- Hey!
- Oh, my god.
I've got goosebumps.

- So good to see you.
Welcome, darling.
- Hi, hi, hi. Hi.

- You okay?
- These are happy tears, gordon.

- Oh, they're happy tears?
- Okay, great.

Right, welcome to
the masterchef kitchen.

Thank you. It's my first time.
I'm thrilled to be here.

- Long time listener,
first time caller.
- Ah, amazing.

Congratulations on
an amazing career.

Not just as a prolific cook,
but food writer as well.

Heavily featured across
"the new york times,"
"bon appétit."

Published three incredible
cookbooks.

- Born in the early '90s.
- Yep. Peak millennial.

A solid millennial, right?

What is the most exciting thing
about millennials
from a food perspective?

I think we're not
afraid to innovate.

We're not afraid
to throw the rulebook out.

We're moving food in
a new exciting direction.

I am so biased
towards our generation.

- That's great.
- Can you tell?

Yeah!

Right, listen carefully.

Tonight, you have 45 minutes
to cook us your signature dish.

- We'll see you
in the restaurant.
- Yes! Let's go, baby!

- Very exciting, guys.
- Okay. Here we go.

Priya, it's such an honor
to have you here.

It is amazing to be here.

I've been watching this show
since high school.

You're making us feel old.

I think it's one
of the most exciting seasons
because of the theme

That the generations
are gonna create.

We're gonna go through 70 years

And four generations
of american food culture

- In this season
of "masterchef."
- this is gonna be good.

So what are we looking for
and what is the standard?

For me the bar is very high
for millennials.

We should expect ample use
of gadgets like air fryers.

And we really are a generation
of bold, brilliant colors.

My goodness, me.
We're gonna see some magic.
Millennial magic.

Let's go, let's go!
Why is it so quiet in here?

- Whoo!
- Yeah!

- Whoo, whoo!
- My name is jeet.

I am 32 years old
from portland, oregon.

I grew up in new delhi with
a lot of north indian flavors.

But after moving here,
I met my husband
who grew up in kuwait.

So he's got a lot
of middle eastern food
that he's grown up with,

And all those different
cultures and cuisines

And flavors is what I'm trying
to put together on a plate.

Rocking and rolling.

I'm excited to be here today.

I am a huge "masterchef" fan.

At home, it's kind of like
we play "masterchef" every day,

- And he's gordon.
- Looks so pretty.

- Come on, come on, come on.
- You got it!

All right, I'm ready.
Can we please get
out there already?

- Let's go.
- Okay.

You're right.

- The energy's incredible.
- Oh, my god. Amazing.

- Good evening.
- Hello, chefs.

- How are you?
- I'm good. How are you?

- First name?
- My first name is jeet.

- Jeet, welcome.
- Jeet.

Now tell us the dish.
What are you doing?

I'm making some crispy
rice paper dumplings

And I'm gonna fill them
with a carrot halwa

And sweetened thickened
condensed milk right there...

This is a traditional dish,
right?

Normally served around
the holidays-- diwali.

Absolutely,
it's a very common
indian dessert,

Especially in the north.

Absolutely, and I think that's
where the balance comes in

From the creaminess
of the rabri.

What's the millennial twist
on this thing?

So instead of serving it
traditionally,

I'm turning them into
little bite-sized dumplings.

- Okay.
- Secondly,
I'm gonna air fry them.

Is that a millennial
thing now?

That's the most millennial
thing ever, isn't it?

- There we go. There we go.
- I love that.

- Just under 20 minutes to go.
- Thank you, chefs.
Thank you, thank you.

Thank you.

- Interesting.
- What do you think guys?

- It looks pretty good.
- Amazing.

- Yeah, this look good.
- It's beautiful.

So with my dish,
one of the main things

That I know I have to nail

Is making sure that the flavors
are not overly sweet.

Six, five, four,

Three, two, one.

yes!

What I want the judges to see
is the melting pot that is jeet.

Whoo!

Whoo!

- Welcome.
- Hello, everyone.

Today I've made crispy
rice paper dumplings

That are stuffed
with carrot halwa and rabri,

Which is a sweetened
thickened condensed milk.

All righty, shall we? Vámonos.

So, jeet, as you know,
I'm a big lover
of indian cuisine,

And visually
it looks beautiful.

- Thank you, chef.
- And it just oozes confidence.

Let's hope it's delicious
as it is interesting to look at.

- Thank you.
- All right.

How long were they
in the air fryer for?

- About five minutes.
- So air is the new oil.

Okay, jeet,
so in order for you to get one
of those coveted aprons,

You're gonna need three yesses
from us judges.

- Chef gordon?
- Um...

Delicious.
Really delicious. A treat.

And it's not as sweet
as you thought it was gonna be.

So it's a celebration,
and I think more than anything,

I taste the sentiment.

But then the confidence
of crossing over

And turning it
into a dumpling--

For me, yeah, 100% yes.

Thank you.

It takes guts to cook
a dish like this,

With a step in india

And a step in
the rest of the world.

I wish the dumpling wrapper
were a little bit less gummy...

- Okay.
- ...But great start.

- This is awesome. It's a yes.
- Thank you.

All right, jeet,
so that's two yesses.

You need one more in order
to get your hands on that apron.

- Yes, chef.
- Now, for me...

...It's very hard to overlook
the gumminess of that wrapper.

- Okay.
- I'm sorry. It detracts from
the interesting elements

That you stuffed it with.

So for me it's a no.
I'm sorry.

That's two yesses and one no.

The fate lies in joe's hands.

Joe, please.

Like, I don't even know
what to say.

That's two yesses and one no.

Your fate lies in joe's hands.
Joe, please.

Like, I don't even know
what to say.

So I'm only gonna say one thing.

Yes.

It's delicious. Come here.

- Oh, my god. Thank--
- put this on.

- It was great.
- Thank you.

I've never tasted
anything like it. Amazing.

- Delicious, yes.
- Quintessential millennial.

Quintessential millennial! Wow.

- Thank you, guys.
- In true millennial style,

- Should we do a selfie?
- Absolutely, absolutely.

- Oh! A selfie.
- Yes, please.

- All right.
Do you have long arms?
- Here we go.

Come on. Get in, get in, get in.
It's a yes.

- - Well done.

I told you!

- I got an apron!
- Whoo!

I'm just, like,
smiling so much,
my cheeks hurt.

- High standard this year, guys.
- Good stuff.

One apron given away.
Four remaining.

A great start.

Are you cooking any children
in that pot?

- No, I'm not cooking
children in the pot.

I'm a vegan!
I don't cook living things.

So I'm a kitchen witch,
and basically what that means

Is just like I mix
my herbs and spices

And I put my energy
into my spell work,

I do the same thing
in the kitchen

By putting all my positive
happy energy into it,

And that's what makes it
taste so good.

It's magic.

The cauldron is brewing.

Let's go, lexi.

- Hi!
- How are you?

- Welcome. I'm lexi.
- How are you?

- Lexi. Nice to meet you.
- I'm the kitchen witch.

- Oh, very nice!
- You're a kitchen witch.

So you put magic in the food?

- Of course.
- What is that?

This is vegan chicken roulade.

It's soy based and I'm using it

Kind of like a ground meat.

Do you eat vegan normally?
Is that your deal?

Yes, I'm showing people
that it's not just rabbit food
and salads

- And you can be creative.
- Is this mom?

- Grandma and mama.
- I love it.

We'll let you cast your last
spells and finish up here.

- Good luck.
- Thank you, guys.

- Thank you.
- The oven's too hot!

Watch the lashes,
watch the lashes.

This is my passion.
This is what I love to do.

I just need to nail this
and make sure that
it just tastes good.

Gotta make 'em real pretty.
Look at that. Beautiful.

Three, two, one!

Yes! I did not come here
to not get an apron.

I didn't bring grandma
on her first flight ever, okay,
to not get an apron.

Okay, so,
before we start...

What in the...

What, what--
is that a candle?

No, this is sage.
We need to cleanse the energy.

- Cleanse the what?
- The thing about
our generation,

- We're into witch stuff.
- Come on, guys.

- Uh, madame,
this is a competition.
- Yes?

Halloween is
long gone.

Please give us your name
and what you've created
on that beautiful dish.

I'm lexi.
I made a spinach and artichoke
vegan chicken roulade.

- The anticipation
is killing me.
- Let's eat.

- Take a look?
- Let's do it.

Wow. Right, visuals.

Listen, it's hard to say
that looks like a roulade.

It's looking like it's gonna be
a little dry and chalky,

But the vegetables look good,
so let's see.

- I'm keeping an open mind.
- Shall we?

Right,
what's in the middle here?

Spinach and artichoke
and vegan cream cheese.

All right, so you're gonna
need three yesses in order
to garner an apron.

We're gonna start
with chef gordon.

Uh, ooh, dear.

I'm desperate for you to maybe
cast a spell on my palate

To help it taste better.

It tastes strange,
and the sponge texture
like no other.

I love your spirit
and the energy, but I'm not
in love with your food.

Lexi, I'm sorry.
That's a no from me.

Look, I like you, but for me,
it just kind of misses the mark.

It's not cooked properly.

For me, unfortunately,
it's an no.

- Okay.
- So, sadly, that's two nos.

- Sorry.
- Good luck to you.

- Thank you so much.
- Thank you so much.

Come on, lexi.
Aww, lexi. All right.

It's okay, baby.
It's all right.

- They weren't ready
for the witch.
- They weren't.

- They're not ready
for the kitchen witch.
- No, they're not ready.

I'll give them another season
to let it brew.

That one was, like,
tough to swallow.

That's one of the worst dishes
I ever tasted.

so quiet! Let's go!

my name is kamay.

I'm from washington, dc.
Repping the capital.

I'm an attorney by day
and I'm gonna make gordon food
that he cannot object to.

I pride myself on being
a smart, sharp attorney.

But food feeds my soul
while the law feeds my mind.

It's good.

- Right. Good evening.
- Hello!

- How are you?
Welcome, welcome, welcome.
- Good to see you, chef.

- Thank you so much.
Good to see you.
- Welcome, welcome, welcome.

Now first name,
where you're from,
and you're with.

Kamay.
I'm from washington, dc.

This is my father jean
and this is my wife emily.

Welcome, emily.
Welcome, dad.

We are recently married after
eleven years together.

- How recently?
- A month ago.

- Oh, my god!
- And we postponed our honeymoon
to be on "masterchef."

Whoa, hold on a bit.
You postponed the honeymoon?

- We did. We're here.
- Wow.

- That's a huge sacrifice.
- That's a small sacrifice.

- We'll celebrate when I win.
- Love that.

Tell us about the dish.
What is this?

So we have a haitian inspired
snapper filet,

A picked cabbage called pikliz.

This is usually stewed
in a tomato sauce
for quite some time.

I'm doing a little bit
of a deconstructed version.

And it's gonna be delicious.
You're gonna love it.

This is sort of
a millennial twist on it.

A millennial twist. Exactly.

What do you think defines
haitian food?

Love, spice, excitement.

- Love that.
- Thank you so much.

Make sure that fish is cooked
all the way through.

- Yes.
- Good luck, good luck,
good luck.

Thank you.

Eye on the prize, kamay.
Eye on the prize.

How's it looking?
It looks good?

- It looks good?
- It's good.

I have put my job on hold,

I have put
my honeymoon on hold,

Because this opportunity
means everything to me.

We're gonna get it.
We're gonna get it.

Five, four, three, two, one!

whoo!

Yeah!

- Getting an apron would
absolutely change my life.
- You got this!

It would confirm that I'm more
than just a great attorney.

I'm also an incredible cook.

My name is kamay.
I'm an attorney for
the federal government.

And what we have here is a
haitian inspired snapper filet

With a jasmine rice and peas,
a spicy tomato sauce,

And a side of pickled cabbage
that we call pikliz.

- Sounds delicious.
- Madame, may we approach
the bench, please?

- Shall we?
- Of course.

- Yeah.
- Uh, right.

Uh, visually, it looks simple.

However, I'm just glad you've
cooked that fish beautifully.

- 'cause it's
glistening from here.
- Thank you, chef.

And so how long
was the fish cooked for?

Uh, 13 to 14 minutes.
It was pan-seared.

And then I popped it
in the oven to make sure
the thick center was cooked.

Aarón, please.
I'm gonna start with you.

Look, I think this is
a beautiful exercise

In how to use herbs
and citrus and spice.

- That is so delicious.
- So good.

I mean, I love that
kind of heat, and it's just
so loaded with flavor.

It's a definite yes for me.

Thank you, chef.

For me, I really loved every
component of this dish.

I thought the fish
was beautifully cooked.

I loved the sauce
and the depth of flavor.

It's a yes for me.

Thank you so much.
Two yesses.

One more, you've got
yourself an apron. Joe?

Listen, my problem
with this dish

Is there is a consistent mistake
through every component of it,

Which is lack of salinity.

Salt is an amplifier for food.

So I'm sorry.
For me, it's a no.

Thank you for the feedback.

So two yesses and one no.

Listen, I'm gonna be honest.
Okay?

The fish looked like it was
gonna get all elevated,

And then you short of dumped it
on a huge plate of rice.

Oh, it's a tough one. Um...

oh.

I'm repping
the millennial generation.

I have an apron.
I'm setting the bar high.

- Proud of you.
- Thank you.

Now I'm going for the top.
I'm gonna be the masterchef.

- That's right!
- I just can't let
the salt thing go.

But she seems like someone
who takes feedback.

- Totally.
- Two aprons gone
and three left to give.

My name is tori and I'm really
proud to be a millennial.

You know, gotta love gen z,
but I think sometimes they have
a hard time listening to people,

And I think we know the balance.

So I'm happy to be a millennial.

I am making deep fried
salmon croquettes.

And I think this is probably
the most millennial dish
you can make.

Do we hear that...

There we go.
That's what I like to hear.
Sizzle, sizzle.

That looks so beautiful, tori.

Three, two, one!

Go, tori!

- Hello.
- Hi.

So good to see you.

So good to see you,
my goodness.

I'm tori.
I'm a high school
english teacher.

And I made deep fried
salmon croquettes

- With a purple
sweet potato purée.
- Why croquettes?

Being a millennial,
you grow up in the kitchen,

You watch your mother,
you watch your grandmother.

However, you're eager
to try new things.

Youtube at your fingertips.

You just become a little bit
more adventurous.

- Right, shall we? Wow.
- Yeah. Let's do it.

Visually, it looks quirky.
A little touch of picasso
going on with the purées.

I have to say, this doesn't feel
super millennial to me.

The swoosh seems very '90s.
But I feel like the creativity
is all millennial.

- Thank you.
- So let's see how they taste.

You know, tori, it tastes
as quirky as it looks.

When you have something
like this, which is in essence
kind of a finger food,

This sweet potato purée
has no place being on the plate.

It just kind of seems off
and disjointed.

I'm sorry, for me
it's gonna be a no.

- Okay.
- I like the flashiness
of your presentation.

- Thank you.
- But the croquettes
are very dense.

It's just like filleted salmon
rolled in sweet cornmeal.

- Okay.
- So, I'm sorry.
For me it's a no.

That's two nos unfortunately.

What a shame.
Yeah, it's not pedestrian,
but it is basic, right?

This might even be from someone
from our generation.

This really, yeah,
does not feel millennial at all.

- This is like late '80s
kind of stuff.

Yeah, we're stepping it up here
and that's not enough.

We're doing this
for the millennials!

Represent with that fish sauce.

You already know.
Fish sauce all day.

My name is si,
I'm 30 years old,

I'm from the bay area
california,

And I'm a biotech manager.

I'm doing a vietnamese crêpes
called bánh xèo.

I was actually born in vietnam.
I'm a vietnamese immigrant.

I came here when I was three.

Growing up,
we were really poor

All we had was food, love,
and enjoying what we have,

Even though
we didn't have much.

With my food,
what I want to do

Is I want to make it
an experience, a memory.

And that's why I'm gonna
bring you back to vietnam.

I'm shaking so hard.

- It's okay.
You're doing great.
- Relax.

In elementary school,
my mom would give me

You know, a tupperware
full of rice, some chicken,

And fish sauce on the side.

And I would open
that bad boy in the cafeteria
and everybody ran away.

Let's go. You can do it.

Five, four,
three, two, one!

As a kid, I was ashamed,

But now I want everybody
in the world

To taste how amazing
vietnamese food is.

- Hi, chefs.
- Welcome.

- Sorry, I'm a little nervous.
- You're good.

Hi, my name is si.
This is a vietnamese crêpes
called a bánh xèo

With marinated pork, shrimp.

On the side is fish sauce
vinaigrette with fresh
herbs and veggies.

- Mm.
- Sounds delicious.

Tell us a little bit
about yourself.

I'm a refugee, an immigrant.

And my dad brought over,
you know, eight people

With $20 in his pocket.

He is the strongest man
in the world.

My father passed away in 2014.

This is one
of his favorite dishes
that my mom used to make.

So this reminds me of him.

Wow.

Your passion is so apparent

And it really seeps through you.

- Should we take a look?
- Let's do it.

Presentation-wise,
yeah, it looks good.

But the secret of this
is the crispiness, the texture,

- As you well know.
- How do you want us to eat it?

- Traditionally, it's eaten
with a lettuce wrap.
- All right.

You can cut off a piece,
get some pickles.

- Please dip and take a bite.
- I'm gonna dip.

It's like a little
vietnamese taco.

I love vietnamese food
and the herbs, the freshness.

I could eat this every day.

It was a beautiful homage
to your dad. It's a yes.

Let me tell you,
the magic of this
is the crêpes for me.

The level of difficulty
to get that fluffy
and then still be able

To have the integrity
to hold all the ingredients--

So for me it's a yes.

Okay, si, that's two yesses.

You need three to get your hands
on that apron.

Joe, please, how was that?

This is a little
difficult for me.
I love the story.

As a human being,
I wanna say yes.

As a judge of "masterchef,"
there's technically some things
wrong with the dish.

The shrimp are not
seasoned at all.

There's a strange bitterness
in the crust of the crêpes.

So I'm gonna say no
and I'm gonna put you

In the hands
of my colleague gordon.

I've been the vietnam--
multiple occasions.

The cooling agents
are there with the mint.

It's certainly
got the sour and the sweet,
but it's missing the heat.

Ah, it's so hard.

Ah, it's so hard.
I think this has been one of our
most competitive seasons.

Um, but I know
deep down inside

That your father
would be very proud.

I'm so proud!
I'm so proud of you!

Oh! You did that!

Oh, this means the world to me!
This is crazy!

To all the immigrant kids,
don't give up.

Keep kicking down those doors.

Vietnamese food is where
it's at, y'all. Let's go.

You know what, gordon?
I'm glad you said yes.

Yeah.
We've only got two aprons left.

We need to be incredibly
selective, okay?

All right.

You're at a good pace.
Keep it smooth.

Beautiful purple
to the potatoes.

I am making a pan-seared duck
with purple potato purée,
a red wine sauce.

I'm originally from ukraine,

And growing up, I ate
a lot of these ingredients.

It did not really taste good.

So this dish really represents

Taking simple bland ingredients

And turning it
into something delicious.

There you go. Gorgeous.

I am a tax director.

I am very successful,

But it's not what
I really want to do.

- Good?
- That's looking good.

Make sure it gets
cooked through.

I want to prove to my daughters
that they have to go

And pursue their dreams
if they really believe in them.

I just want
to be an inspiration.

- You got this. 30 seconds.
- Come on.

- You got it.
- Go! Come on, mama.

Five, four,
three, two, one.

I was just focusing on my career
and raising my children.

And so pursuing my dream was
not really something I could do.

- All right, anna!
- This is really the first time

I'm doing something for myself

And just really going after
what I want.

- Welcome.
- Hi.

Thank you. Hello.

My name is anna,
and I'm a tax director.

Today I made
a pan-seared duck breast

With purple potato purée,
pickled beets, brussels sprouts,
and red wine butter sauce.

- All right, let's do it.
- Take a look.

Tableside service.
I love it.

- Thank you.
- That's very millennial.

This looks like something
I would be served in a very
high end restaurant.

A lot of really beautiful
pops of color.

- Thank you so much.
- A lot of complex techniques.

Maybe it's too much,
but I hope it tastes
as good as it looks.

Me, too.

Duck's hard to get right
in 45 minutes.

But tonight you've
absolutely nailed it.

It tastes as good as it looks.

There's so many exciting colors
and flavors.

But don't flood the plate
with so much sauce.

However, it is an absolute
resounding yes from me.

- Thank you.
- Well done.

I agree with chef gordon.
It's kind of inundated
with the sauce.

But that's a small note.
At the end of the day,

You did a lot
of techniques really well.

- And for me,
it is an absolute yes.
- Thank you.

That's two yesses.
You need three.

I do need three.

This is a dish you could see
in a restaurant,

Any restaurant that I own.
The duck is cooked perfectly.

Disagree.
I think it's the right
amount of sauce.

I think there are three
certainties in life.

Death, taxes...

...And you getting
an apron right now.

- That's a yes for me as well.
- Oh, my god!

Thank you so much.
Thank you.

You should know it is
a resounding yes for me
with flying colors.

Thank you so much.

I'm nervous.

Whoo!

I'm super stoked to wear
this apron for my children.

I'm so happy!

So that they can see
if they put enough time

And effort, they can achieve
anything they want.

This is a finale worthy dish.

We haven't even started
the competition yet, so--

This is someone who could
go all the way.

Yeah.

I'm representing
the millennials--

The best generation,
hands down.

Millennials know how to learn,

They know how to innovate,

And they know how to listen.

When I'm in the kitchen,
I feel the most confident.

- Looks beautiful, michael!
- Growing up in new jersey,

My style of cooking is
definitely more italian-based.

But I am not italian at all.
Not even a lick.

- Looking good.
- Go, michael!

- Hey!
- Hi. Oh, my gosh.

- And first name?
- My name's mike.

- Mike, where you from?
- I'm from myrtle beach,
south carolina.

- Originally,
I'm from new jersey.
- Right, and this is?

- This is my beautiful
sister brittany.
- Welcome.

- And this is my best friend
vince over here.
- Nice to see you both.

What's the dish?
What are you doing?

So I'm doing an herb
goat cheese ravioli

With sautéed spinach
and roasted red peppers

And finished with a basil oil.

- Why the dish?
- Because it kind of
really represents me.

- Nice.
- And you're making fresh pasta
for joe bastianich?

- Are you crazy?
- I am.

You've taken on a lot
in 45 minutes.

- Absolutely. Yes.
- Yes?

Does he cook like this at home?
Is he bouncing around there?

- Yes, he is.
- He reminds me of myself.

- Thank you. Chef.
- Just taste everything.

- Make sure it comes together.
- Yes, absolutely.

- All right.
- Good. Good luck.

- Look at that. Look at that.
- Move, move, move.

You're making mom proud, mike.

My mom is my biggest inspiration
through this whole thing.

Me and her would watch
"masterchef" together
all the time.

And she would just sit there
and be like,

"mike, this is you.

You can do this.
I know you can cook."

Sadly, she passed away
earlier this year.

When I start to feel doubt
and I start to feel down,

I feel like she's right there
telling me that, like,

"mike, you got this."

One minute, one minute,
one minute.

- Oh, yeah!
- Looks beautiful, michael.

You got it, mike. You got it.

Four, three, two, one.

Mike!

It's been a really tough year.

But my mom she always
believed in me,

Always thought
I could do this,

And so I wanna
prove her right.

So my name is michael
and today I made for you

An herb goat cheese ravioli
with a tomato cream sauce,

With sautéed spinach,
roasted red peppers,
and finished with a basil oil.

Me and my mom loved to eat
italian food together.

It's one of her favorites.

You cook for her all the time?

I used to cook for her
all the time.

My mom, sadly, passed away
at the beginning of this year.

Oh, my god. Sorry to hear.

She had cancer.

You know, being here is--

It's absolutely surreal
because me and her

- Used to watch this show
together all the time.
- Aww.

And, you know,
I remember her saying that,

"mike, you could do this."
you know?

And now I'm standing here.

You took a big part
of your heart and put it on
a plate today for us to try.

I did,
and I hope you enjoy it.

Shall we take a look?

Visually, it's beautiful.
I love the colors.

And the freshness-- it's not
doused in a cream sauce.

It's showing off
for all the right reasons.

So, yeah, let's hope it tastes
as good as it looks.

- Yes, chef.
- So, let's see.

We're gonna see if the pasta
is cooked through.

It looks right.

Nice proportion
of filling to pasta.

The pasta's thin.
Should we try it?

I feel like with the ravioli
made by scratch,

Could be gummy,
could taste like plain food.

This really worked for me.

I thought it tasted fresh
and bright and not too heavy.

I think your mom
would've been really, really,
really proud of this one.

It's definitely a yes for me.

- Yes, chef. Thank you.
- Pasta's cooked beautifully.

But be careful
with the garnish underneath,
'cause its lacking seasoning.

- Yes. Chef.
- I have to remind myself
you're an amateur.

So, for me I'm a yes

With great confidence.

Uh, that's two yesses.

But you need three yesses
to get that apron tonight.

- Joe?
- I'm not sure what I taste
more in this dish.

An amateur cook who has
an ability to take this kind of
cooking to the next level

Or this incredible love
that comes through a dish that
you cooked with your mother.

And I think it's both
of those things.

So, for me it's a yes.

Oh, my god. Thank you.

Michael, I was
a definite yes as well.

- Now put that apron on.
- Congratulations.

You got a stain on your t-shirt.
You got to cover that thing up.

- Come on, buddy.
- Keep that millennial
courage going,

And keep on cooking like this--
fearless and bold.

Absolutely. I will.

Oh, oh, oh!

Whoo!

This means everything to me,
getting these four yesses.

My mom would be
over the moon ecstatic

- If she saw me walk out
with that apron.
- Oh, mike.

This is something
I've been working for

For so long,
and it finally just happened,

And I almost can't believe
that it just did.

- What an amazing night.
- Incredible.

I didn't know
they were gonna be that good.

And only gonna get better.

So which generation's
gonna land this thing?

- Hmm.
- Millennials without a doubt.

I am convinced.
Especially after today.

Ah, you're just cheering
for the home team.

- It was so amazing
to have you. Shall we?
- All right.

Amazing.
High standard
this year, guys.

- Good stuff.
- Next time,

The auditions continue
with the baby boomers...

- Boomers! Boomers!
- Go, boomers!

Please welcome my mother
lidia bastianich.

As more home cooks compete...

I'm a baby boomer blooming
in the kitchen now.

- I smell something.
Is that okay?
- You burned the venison.

These recipes that we're cooking
are from heritage cooks.

I'm gonna show 'em
what the old folks can do.

...For a coveted white apron.

The chicken, crispy,
and the flavor is excellent.

The dish is good. I like you.
I like the energy.

This is a perfectly executed
dish for children.