Masterchef (2010) s02e01 Episode Script
Audition #1
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 2x01 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.
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 2x01 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.