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  • (All) Masterchef! Masterchef!

  • Masterchef!

  • (Gordon Ramsay) From coast to coast,

  • city to city,

  • and town to town...

  • Thousands upon thousands of talented amateur cooks

  • lined up...

  • I'm an insurance salesman.

  • I'm an at-home mom.

  • (Gordon) To take part

  • in the most intense culinary competition on earth,

  • as the smash hit from across the world

  • comes to America.

  • (Woman) If I got on the show,

  • it would be a fulfillment of a lifelong dream for me!

  • I'm so excited!

  • (Gordon) They'll compete to win a quarter-million dollars...

  • [All cheering]

  • Sear their name in culinary history

  • with their very own cookbook...

  • I'm ready to bring it.

  • Let's do it!

  • (Gordon) And become the first American ever

  • to go from amateur cook to masterchef.

  • At every step of the competition,

  • they'll be judged by three of the toughest figures

  • from the culinary world.

  • I'm Graham Elliot from Chicago.

  • 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 20 of America's best restaurants

  • and three award-winning Italian wineries.

  • I don't care if your roommate tells you you're a good cooking

  • your kids--we're gonna tell you how it really is.

  • And, of course, there's me,

  • Gordon Ramsay.

  • I've been in the restaurant business for 20 years

  • and have 28 restaurants worldwide.

  • Now I'm looking for the one person good enough

  • to become America's first masterchef.

  • This is such an honor

  • that you're eating my food right now.

  • I can't even tell you.

  • (Gordon) Let's go.

  • They'll compete under extraordinary pressure...

  • 20 minutes left, folks!

  • Cook like your life depends on it!

  • Are you joking around? 'Cause if you're taking this serious,

  • you would have seasoned the food.

  • No, I'm taking it very serious.

  • (Gordon) All while facing challenges

  • designed to stretch their creativity...

  • Your future will be determined

  • on how well you cook just one stunning egg.

  • Test their palates.

  • Identify ingredients

  • inside that pot.

  • Cumin. Your guess is cumin.

  • (Gordon) And prove they can cook the meal of a lifetime.

  • (Man) I know how important this day is,

  • so I don't want to give them one dish

  • to complain about.

  • It's a wedding, guys. You can't just say,

  • "I don't know where the salmon is." Come on!

  • (Gordon) They'll learn how tough it is to feed an army.

  • You still got food in the ovens!

  • (Man) Oh, my God.

  • Oh, by the way. It's cooked perfectly.

  • And as the competition heats up...

  • Ah, [Bleep].

  • Most of them will go down in flames.

  • Boring, boring, boring.

  • Take off your apron. You're out of the competition.

  • Cook like you're cooking for the emperor.

  • (Gordon) And after weeks of sweating,

  • slicing, dicing...

  • Come on!

  • Glorious victories...

  • (Graham) That dish gives me hope.

  • It's inspiring.

  • (Gordon) And epic failures...

  • It's a bad dish. You know it, I know it.

  • Only one of them will become America's first...

  • MASTERCHEF.

  • Tonight, from the tens of thousands of hopefuls,

  • only a select few were invited to Los Angeles to compete.

  • Oh, my God! Aah!

  • We're going to Hollywood, baby!

  • I'm gonna be cookin' for Gordon Ramsay

  • in Los Angeles.

  • They come from every possible background.

  • I'm a software engineer.

  • I'm a mother of three children.

  • I'm an attorney. I'm a construction worker.

  • I'm a physician.

  • (Gordon) They will present a single dish...

  • Vietnamese chicken and rice.

  • Catfish arcadia.

  • It's our loaded baked potato.

  • It's called funeral potatoes.

  • For one chance to prove they have the skill...

  • That's out of control.

  • That's the best thing i've had today.

  • And the passion to make the final cut,

  • because of the 100 people in this room,

  • only 30 will earn one of these--

  • a Masterchef apron.

  • As thousands of amateur cooks compete...

  • [Crying]

  • (Gordon) To become America's first...

  • [Dramatic music]

  • MASTERCHEF.

  • (Female announcer) It's day one of the Masterchef competition.

  • We've traveled across the country

  • in search of America's greatest amateur cook.

  • In this room are the people that made a big impression

  • with their flair, passion, and potential.

  • But just 30 of them will win an apron

  • and stay in the competition.

  • I'm gonna be America's first masterchef

  • because I believe in myself.

  • People say there's people who cook to live,

  • and there's others who live to cook.

  • And, uh, I live to cook.

  • Yes.

  • (Jake) I want to say to the other people in the competition

  • to bring it, because I am [Bleep] For real,

  • and it is on like Donkey Kong, you know?

  • I am definitely here to compete.

  • [Cheers and applause]

  • Welcome to Masterchef. I'm Gordon Ramsay.

  • I'm Joe bastianich.

  • And I'm Graham Elliot.

  • This is a unique opportunity.

  • For one of you, you're gonna be crowned

  • the first-ever American masterchef.

  • [Cheers and applause]

  • Cook the dish of your life.

  • Show us why you're here.

  • We've been doing this a lifetime.

  • I've opened up some of the greatest Italian restaurants

  • in this country.

  • You have a unique opportunity to make the transition

  • from home cook to masterchef.

  • If you absolutely commit

  • and let that passion show,

  • you guys'll make it.

  • The main goal today

  • is to win one of these--

  • the Masterchef apron.

  • Getting this means that you're gonna be moving forward.

  • And the way that you do that is to make a dish.

  • that is delicious and amazing

  • in one hour.

  • Becoming America's first-ever masterchef

  • comes with a unique prize.

  • First of all,

  • a quarter-million dollars.

  • [Cheers and applause]

  • He busts out and he says,

  • you know, "it's a quarter of a million dollars."

  • We're like...

  • "Holy moly, that's a lot of money."

  • Secondly, publish your very own cookbook.

  • [Cheers and applause]

  • You've come a long way to get here.

  • But this is where the rubber meets the road.

  • -I don't care

  • if your roommate tells you you're a good cook,

  • your kids, your moms.

  • We're gonna tell you how it really is.

  • Think of the best dish you've ever tasted

  • in your entire lives.

  • I'll guarantee you, I've tasted better.

  • Make this count.

  • As amateur chefs,

  • there can only be one masterchef.

  • Good luck.

  • [Cheers and applause]

  • If I was masterchef, all I can say is, "wow."

  • Being able to get up every single day

  • and know when you go to work that you're gonna love

  • doing whatever it is you're doing that day--

  • that's--that's what life's all about.

  • [Applause]

  • (Announcer) Our amateur cooks have just one hour

  • in the prep kitchen to cook the dish of a lifetime.

  • Whew! It's hot up here.

  • (Announcer) They'll be judged on taste and presentation.

  • Our first contestant, Chris, is in high spirits,

  • thanks to his signature ingredient, beer.

  • I am cooking some beer cheese soup for you.

  • Yes, I said beer cheese soup.

  • It's gonna be so good.

  • Ooh.

  • Cheese and beer pair so well together

  • that it's just-- it's a gimme.

  • (Announcer) Will it be the secret to success,

  • or will he be the first to have his dreams smashed?

  • Good afternoon, chef. How are you?

  • Hi. (Gordon) First name is...

  • Chris.

  • Chris. From where?

  • I'm originally from Houston, Texas.

  • What are you cooking for us?

  • I brought beer cheese soup.

  • Beer cheese soup.

  • I put a lot of beer in my food.

  • I love to cook with beer.

  • I sautee shallots, green onions,

  • garlic, and celery,

  • flour and butter-- then beer.

  • Then beer, add some cream,

  • and then add the grated cheese,

  • let it just melt right in, and boom.

  • What's your fascination with beer?

  • Everything sounds like it's doused in beer.

  • I love--well, I love craft beer.

  • I really do.

  • There are some really amazing chefs

  • that are cooking with beer.

  • I mean, cooking with wine,

  • everybody knows people do that.

  • It's common. Everybody does it.

  • Cooking with beer, it's like,

  • "I don't know. It sounds kind of funny.

  • I don't know about that." -It might work.

  • Let's taste it. We'll see what it is.

  • -But I mean, i am not opposed

  • to using a good beer to make a good soup.

  • It's got a really nice consistency, actually.

  • This is what it's supposed to look like? Yes, sir.

  • It's kind of brown. -It's very brown.

  • Thank you.

  • Ay yi yi yi yi.

  • (Graham) You know, I think there's

  • definitely things that you can improve on that.

  • But I would have no problem

  • sitting down and eating a bowl of that.

  • It's a bad dish. You know it, I know it.

  • All right, chef, what do you think?

  • What do I think?

  • That has to be the most disgusting soup

  • I've ever tasted in my entire life.

  • Definitely no.

  • Sorry. I-- a guilty pleasure.

  • Say it. Yes.

  • No.

  • Thank you.

  • L-leave that beer here.

  • (Gordon) Are you crazy?

  • You'll be dead if you ate a bowl of that.

  • You would be dead.

  • You can't eat a bowl of that [Bleep]. Crazy.

  • (Announcer) With two "no" votes,

  • Chris is officially out of the competition.

  • But there are many more hoping to get hold

  • of a Masterchef apron.

  • Love of food came from where? Uh, boyfriends.

  • I've always dated chefs.

  • I have a thing for chefs.

  • She's a chef groupie.

  • There's nothing wrong with that, Gordon.

  • I have a yucca and sweet potato encrusted snapper.

  • -My advice to you--

  • continue dating chefs,

  • cause you're never gonna be one.

  • No.

  • I am making blackened catfish

  • over a bed of yellow rice. It's good.

  • Is that dish

  • worthy of that apron there?

  • For me, no, it's not.

  • [Melodramatic whimper] [all groan]

  • (Announcer) So far, nobody has done enough to win an apron.

  • Our next contestant, suzette,

  • a former professional soccer player,

  • is hoping to score the first apron

  • any way she can.

  • We're doing tilapia fish tacos

  • with a mango salsa.

  • I really like to eat healthy.

  • I played soccer professionally for Brazil.

  • [Laughing] Excuse me.

  • You played soccer for Brazil?

  • I heard you played soccer too at one point.

  • I figured we could chat about it or play afterwards.

  • [Laughter]

  • Gordon, I'm ready!

  • I was a forward.

  • If you were a back, I'll take you on.

  • Ohh.

  • [Giggles]

  • Can you tell me how to improve on it, please?

  • [Gordon coughing]

  • The show's not that long.

  • [Coughing]

  • I really want to learn.

  • I'm really here to work hard, and I'm motivated.

  • I don't think there's a lot of discussion here, guys. Ahh.

  • One strong piece of advice--

  • your enthusiasm for flirting,

  • put it into your cooking.

  • It'll be a thousand times better.

  • Joe, yes or no?

  • No.

  • Graham, yes or no? No.

  • Sorry.

  • Definitely not.

  • Okay. Thank you for coming.

  • So-- bye, now.

  • (Gordon) Oh, my God.

  • I thought i was gonna be sick.

  • This is ridiculous.

  • I mean, everything's just mediocre,

  • bland, and no one's seasoning anything.

  • Boring, boring, boring.

  • We need to raise the action.

  • Big-time. Crazy.

  • (Announcer) Coming up...

  • So far, this has been a disappointment.

  • And later...

  • Some people call me cocky. I prefer overconfident.

  • Overconfident--are you setting yourself up for a fall,

  • or are you just a bloody good chef?

  • [Laughs]

  • You gonna bring it?

  • I'm gonna bring it.

  • (Announcer) From the thousands who auditioned,

  • only the top home cooks were invited here

  • to battle for the title of masterchef.

  • I'm done. We need to raise the action.

  • Big-time.

  • (Announcer) But so far,

  • not a single person has been given a Masterchef apron

  • and a place in the next stage of the competition.

  • [Cheers and applause]

  • -Right. Sit down, please.

  • Unfortunately, this is not good news.

  • So far,

  • this has been a disappointment,

  • and I'm getting somewhat upset.

  • You walk through those doors,

  • then blow us away.

  • I want to see you perfect that dish.

  • Got it?

  • (All) Yes, chef.

  • (Announcer) Can Mike, a server from California,

  • be the first to win an apron and make his brothers proud?

  • (Mike) What I'm gonna do is cook a pan-seared duck breast

  • with a little orange miso sauce.

  • (Man) I'm excited to be here for Michael.

  • He's put everything on the line for this.

  • And, to me, I admire it.

  • Let's do it!

  • First name. Uh, Michael.

  • How old are you, Michael?

  • I'm 34 years old.

  • What are you gonna cook for us?

  • I'm cooking a, uh, pan-seared duck breast.

  • Uh, it's called duck ssam.

  • (Graham) Grand marnier?

  • Uh, grand marnier. Yes, sir.

  • (Gordon) You're flambeing the pan?

  • (Graham) I love it. Beautiful.

  • And I'm burning off the alcohol.

  • I'm gonna add a little bit of fresh tangerine--

  • or tangelo.

  • He moves with such speed.

  • Actually, I'm smearing a little bit of--

  • this is a very classic korean-style ssamjang.

  • It's basically a soybean paste.

  • (Gordon) Fine.

  • Put it up. Put it up, put it up.

  • Whew.

  • This is such an honor

  • that you're eating my food right now.

  • I can't even tell you.

  • The textures are mind-blowing.

  • They're absolutely phenomenal.

  • The balance is unique.

  • You move like a chef.

  • And, clearly, you cook like a chef.

  • Wow. Well done.

  • Thank you so much. Oh, my...

  • [Exhales deeply]

  • That is like sex in your mouth,

  • in the best possible way.

  • The acidity, the brightness,

  • the--the Spice, the miso actually really works.

  • The food is phenomenal.

  • I'm gonna do this the way it should be done, all right?

  • Beautiful balance.

  • (Gordon) Unbelievable.

  • All right, Joe, yes or no?

  • This guy's the man-- 100% yes.

  • Graham... For sure.

  • Best thing we've had today.

  • Absolutely brilliant. Well done.

  • Ohh! Congratulations.

  • Thank you. Thank you so much.

  • Get that on there. Thank you, give me a--

  • [laughing] Thank you. Ohh!

  • (Gordon) Come on, now. Come with me.

  • [Cheers and applause]

  • This...

  • Is exactly what we're looking for.

  • I hope you watched him cook,

  • 'cause that has been the best dish so far.

  • Well done. Congratulations.

  • Thank you, chef. Unbelievable.

  • [All cheering]

  • This is the most amazing thing

  • that's happened to me.

  • All right, all right, all right, all right.

  • Every since I left home and ever since I was a little kid,

  • it's just the culmination of all these life experiences.

  • It's, like, falling down to this one moment,

  • and it's-- it's a blessing, man.

  • It's just--it's amazing.

  • Dude! Someone slap me right now.

  • [Laughing]

  • (Announcer) Mike's success breathes new life into the kitchen.

  • Hi.

  • I'm cooking a southwest seafood salad

  • with a chipotle-lime dressing.

  • (Graham) I think there's something in you that needs to come out.

  • I think that, uh...

  • That this apron's gonna help you do it.

  • Yes or no? Yes.

  • Aah!

  • Excellent. Congratulations.

  • [Screaming]

  • Tell me why I should vote yes.

  • I'm gonna work really hard for this.

  • Joe, you can't drink a 62-year-old lady's wine,

  • yeah, and not give her an apron.

  • I'm gonna say yes. Whoo!

  • I'm cooking new orleans-style barbecue shrimp.

  • (Gordon) If you want this, you have to commit.

  • I really want this!

  • Louder!

  • I really want this!

  • [Cheers and applause]

  • (Announcer) After a run of success,

  • the pressure was now on Tracy,

  • a doctor from Atlanta,

  • who hopes her mother's recipes

  • can help her start a new chapter

  • in her own life.

  • My name is Tracy nailor.

  • I have a four-year-old son.

  • Hey, bud!

  • What'd you get, huh?

  • My mom is the biggest inspiration

  • for my cooking.

  • She's the person who taught me when I was very young

  • to have an appreciation for food.

  • About a year before she died,

  • I asked my mother to write down the family recipes.

  • That cookbook, for me,

  • is probably one of my most cherished items.

  • My mother and I are very much alike--

  • don't have any formal training, just know how to cook.

  • That's my poppy right there.

  • [Laughs] Came all the way from Buffalo, New York,

  • to see me do this.

  • Want a taste?

  • I couldn't be more proud.

  • I could not be more proud.

  • Hello. Good afternoon.

  • Good to see you.

  • You as well.

  • (Gordon) And first name is...

  • Tracy. Right, and what do you do?

  • Uh, I am a physician.

  • Where did the love of food come from?

  • Well, my mom, um, is the person who, um,

  • taught me everything, really,

  • that I know about food.

  • Actually,

  • in about four days, it's gonna be

  • the, um, anniversary of her-- um, of her death.

  • I'm sorry. Excuse me.

  • (Gordon) Sorry to hear. Please, take your time.

  • [Crying] Um, she died about three years ago,

  • very suddenly.

  • I'm sorry. And we were very close.

  • And, actually, I brought with me today,

  • um, just for inspiration, her, um, cookbook.

  • Little did I know

  • that, um, that would be, you know, sort of

  • the last remnants of our family recipes.

  • After she died,

  • what happened was I just started cooking,

  • 'cause I just wanted to taste her food.

  • And I just started just to cook

  • and cook and try to create

  • those tastes and those flavors, you know?

  • (Gordon) What do you think your mum would say to you now,

  • presenting this dish in front of the three of us?

  • She would be beaming.

  • She would be busting at the seams.

  • She loved to talk about her daughter the doctor.

  • And I think she would be equally proud

  • to talk about her daughter the masterchef.

  • Okay, y'all eat up.

  • All right. Thank you.

  • [Sighs]

  • I guess the-- the question for me...

  • Can you take it to the next level?

  • Can you cook outside of the cookbook?

  • I-I'm a learner by nature,

  • so I'm just here to say, "teach me."

  • Aprons are earned, yeah,

  • with more than just the home-cooked dish.

  • So we have to feel that passion

  • and that hunger and that determination

  • and that-- that will to succeed.

  • Joe...

  • Yes or no?

  • The search for America's first masterchef continues,

  • as Tracy, a doctor from Atlanta,

  • waits to see if her mother's culinary influence

  • helps her make the cut.

  • Aprons are earned, yeah,

  • with more than just the home-cooked dish.

  • Joe...

  • Yes or no?

  • I think that the, uh-- the food is delicious.

  • I think that a path in the culinary world

  • for someone like you would benefit a lot of people.

  • So I would give you a big...

  • Yes.

  • [Whispering] Thank you.

  • Graham, yes or no?

  • I have to give an emphatic yes.

  • [Crying] Thank you.

  • (Gordon) You're the one reason

  • why masterchef, yeah,

  • was launched--

  • searching for individuals like you across America

  • that are so passionate,

  • amateur chefs that can cook really good.

  • What I want to see now

  • is the journey...

  • Absolutely.

  • Because you have every potential

  • to be the first-ever masterchef.

  • Thank you.

  • And right now your mother's looking down

  • with the utmost excitement.

  • You've done her cookbook justice.

  • Congratulations.

  • Thank you. Well done.

  • Here we are. Thank you

  • Brilliant. Up. Well done.

  • [Sobbing] Thank you, thank you.

  • Thank you, thank you, thank you.

  • Whoo! Whoo-hoo!

  • [Cheers and applause]

  • They loved it, you know? They loved it.

  • I'm just overwhelmed.

  • [Cheers and applause]

  • Having this masterchef apron

  • it keeps my mom's spirit alive.

  • [Sobbing]

  • My mother would be proud.

  • They better watch out for me.

  • I'm ready to bring it. [laughs]

  • (Announcer) Masterchef traveled the country

  • in search of Americans who are passionate about cooking.

  • [Cheers and applause]

  • Unfortunately, some signature dishes

  • did not make the grade.

  • This is a Cuban picadillo

  • with a sofrito slaw.

  • It's very, very pedestrian. Definitely no.

  • I could taste desperation in that dish.

  • It is a wined tarragon chicken.

  • (Gordon) Chicken's way overcooked.

  • It's like rubber. okay

  • I don't think you've earned it this time.

  • What are you cooking?

  • Wheat-cracker-encrusted ahi tuna,

  • considered a derivation of the norm.

  • I can't think of a worse way

  • of cooking a stunning piece of ahi tuna.

  • Definitely no.

  • What a shame.

  • (Announcer) Our next contestant, David Miller from Boston,

  • has no problems talking the talk.

  • Today I'm making my signature dish,

  • new england-style bouillabaisse.

  • Bouillabaisse, traditionally from provence

  • in France.

  • (Announcer) But his personality

  • is definitely an acquired taste.

  • Blam!

  • [Laughing] Yes!

  • As I hit myself in the face with a towel.

  • Ooh!

  • I know you want some.

  • I'm confident as hell. Are you kidding?

  • You want to try it? It's right there.

  • [Laughs] Please do.

  • Here goes! [cheers and applause]

  • Here goes.

  • (Announcer) The question is,

  • can the judges stomach David and his dish?

  • Gentlemen.

  • How are you?

  • Could be a lot worse. Thank you.

  • Could be a lot worse. That sounds positive.

  • -Yeah, first name is? -Could be a lot worse! Dave.

  • Dave. From where?

  • I'm from Boston, Massachusetts, sir.

  • Boston, Massachusetts Are you acting, or are you trying to be normal?

  • I'm like this all the time.

  • Wow. What do you do for a living?

  • I'm a software engineer.

  • A what? A software engineer.

  • (Gordon) Software engineer.

  • Sir, yes. What are you making for us?

  • Today, I have a new england-style bouillabaisse.

  • It takes two days to make the perfect bouillabaisse.

  • Uh...

  • You're doing this in one hour.

  • One hour, sir.

  • Love the confidence.

  • Some people call me cocky. I prefer overconfident.

  • Overconfident--are you setting yourself up for a fall,

  • or are you just a bloody good chef?

  • [Laughs]

  • We'll find out, won't we?

  • Wow.

  • So can you give us a preview? What do you got?

  • -Well, again, I'm heating up the bouillabaisse.

  • Right now I have a crouton.

  • Uh, and I'm working on my rouille.

  • [Laughs]

  • Is this you normally?

  • This is really,honestly-- Or--or--

  • or is this a Christmas pantomime?

  • Am I missing the boat?

  • [Whirring]

  • Where's my olive oil? I should have olive oil.

  • [Laughter]

  • Is there olive oil, please?

  • [Bleep] Me. Have we just been punked?

  • [Laughter]

  • (Joe) Here's the good news.

  • It smells good.

  • (Graham) Yeah.

  • There's one fundamental mistake with this dish.

  • That is definitely not a bouillabaisse.

  • Let's get that right.

  • Thanks.

  • [Sighs]

  • Let me ask you one critical question.

  • Why did you come on Masterchef?

  • I put my heart and soul into food.

  • I'm stuck behind a desk all day.

  • And I'm good at it, but I don't love it.

  • I love this.

  • So my problem is...

  • When you're good at something, it creates a confidence.

  • When you're insecure about something,

  • it creates an arrogance.

  • A great bouillabaisse takes

  • two days to make, minimum.

  • And that is not a bouillabaisse.

  • Arrogant chefs are like blondes in Hollywood.

  • And I'm being serious now.

  • So pull back the smokescreen.

  • What--what is the real you?

  • Get the bravado,

  • yeah, in the oven.

  • What is you on a plate?

  • What is it?

  • -This isn't it. -Thank you.

  • Give me another chance.

  • Finally. Graham.

  • I mean, I don't know.

  • Maybe I'm crazy, but--but...

  • I'll say yes.

  • Me?

  • Is it the talent...

  • Or is it the--the joker?

  • I'm a no.

  • It's the joker.

  • What do you think, Joe?

  • Yes or no?

  • I dont know Maybe I'm crazy, but--but...

  • I'll say yes.

  • Me?

  • I'm a no.

  • What do you think, Joe?

  • I'm gonna bring it. I promise you.

  • Really? I--really.

  • Because if not, I have him to deal with.

  • Really. You're gonna bring it?

  • I'm gonna bring it.

  • You got it, man.

  • [Sobbing]

  • Do me a favor. Come here.

  • [Hoarsely] Thank you.

  • Aah!

  • [Cheers and applause]

  • Good job!

  • Even when you think

  • you're not putting anything on for these guys,

  • they see right through what little facade you have.

  • [Sobbing]

  • I'll take every opportunity to learn from these guys.

  • It's a--it's a dream come true, really.

  • (Announcer) Bartender Lee, rancher Josh,

  • and homemaker Christina, all earned an apron

  • and are now one step closer to a quarter of a million dollars

  • and the title of America's first-ever masterchef.

  • Our next hopeful is a very big believer

  • in her Southern style of cooking.

  • Mmm.

  • Slap your mama.

  • Hello, my name is Avis. I'm from vacherie, Louisiana.

  • Sometimes imitated, but never duplicated.

  • Which one we want to do today?

  • I'm presently volunteering with those that are homebound,

  • elderly, sick, and shut-in.

  • My cooking style is the cajun cuisine,

  • the New Orleans style.

  • Once we put it all together, oh, my God.

  • Make your tongue slap your brain out.

  • Gordon Ramsay is the in-your-face, crazy chef.

  • Either you love him, or you hate him.

  • You can't but--do anything but have respect for him.

  • I love him already.

  • [Laughs]

  • I'm looking forward to trading this in

  • for one of what you have out there for me.

  • [Laughter] I'm excited about it.

  • I'm serving for you today,

  • uh, catfish arcadia.

  • And it is, um

  • over angel hair pasta.

  • Season it with all types of seasoning.

  • Cut it up, make your tongue slap your brain out.

  • I kid you not.

  • I love to cook.

  • And I love it most when people enjoy my cooking.

  • I pray that this is pleasing to your palates.

  • One of the main ingredients of being a masterchef

  • is being able to be selfless

  • and giving and passionate and having faith.

  • And I think you scream all that.

  • Thank you.

  • Of course...

  • Things also have to be delicious.

  • I think that the pasta's a little heavy.

  • I think that there's definitely room for improvement on that.

  • Okay.

  • But I'm very excited with--

  • with what i've seen here, yeah.

  • I hope it tastes better than it looks.

  • I'm concerned about the presentation.

  • How do we get you putting things on a plate

  • with a little bit more finesse?

  • Pasta-- way overcooked.

  • Catfish-- cooked perfectly.

  • [okay]

  • (Graham) But the crispiness on the catfish, you know,

  • I think it's-- the catfish itself is moist.

  • The crust on the outside, the exterior's really delicious.

  • The pasta's the weak link.

  • It's a big weak link.

  • My vote's yes.

  • Okay, Joe. Yes or no?

  • Definitely no. Sorry.

  • (Gordon) Please, come over.

  • First of all...

  • Do me a favor. Yes?

  • Put that on.

  • Aah! Aah!

  • Oh, thank you! Thank you! Thank you!

  • Thank you, thank you, thank you.

  • -Congratulation -Oh, thank you, thank you.

  • Congratulations. Well done.

  • Whoo!

  • Oh, my God.

  • I felt like you just crushed me.

  • Yeah!

  • [Cheers and applause]

  • I'm so proud of you.

  • (Announcer) Coming up... Mac and cheese--

  • doing something so simple, it has to be perfect.

  • Does the presentation on this improve?

  • What do you mean? Exactly what I said.

  • (Gordon) He's a walking [Bleep] Disaster.

  • (Announcer) For our contestants, masterchef

  • is the chance to fulfill a lifelong food dream.

  • Randy's down-home dish

  • is filled with heart-stopping ingredients.

  • It'll taste like the best

  • loaded baked potato you've ever had.

  • (Announcer) Farmer Randy keeps

  • too much of a good thing.

  • Oh, and I forgot one thing else--

  • nothing goes better than butter.

  • My name's Randy twyford.

  • Aren't you a bit old to be wearing dungarees?

  • No.

  • No? This is normal? This is normal.

  • Right. Great.

  • um...

  • Explain to us what this contraption is.

  • It's our loaded baked potato. This came from my mother.

  • My mother used to make-- it was called funeral potatoes.

  • [Chuckles]

  • Holy hell.

  • When somebody in the neighborhood

  • around the farm area would pass away,

  • you'd take a dish over there to 'em.

  • It's got cheddar cheese. It's got mayonnaise.

  • It's got sour cream.

  • And you put it all together--

  • and bake it. And--and bake it.

  • Funeral wakes. Funeral wake catering.

  • Funeral catering.

  • And then I present it to you on our pig plate.

  • Gentlemen.

  • Okay.

  • Is it normally that runny? No.

  • Wow.

  • Does the presentation on this improve or...?

  • What do you mean? Exactly what I said.

  • It is what it is.

  • (Gordon) [sighs] It's dated.

  • Okay.

  • As a nation, we've moved forward

  • 100 years.

  • It's definitely caveman food.

  • Joe.

  • A resounding no. I'm sorry.

  • Graham.

  • Absolutely not.

  • So sorry.

  • [All groan]

  • [Applause]

  • Oh, my God.

  • (Joe) Uh, he's out to hurt people with that dish.

  • (Gordon) He 's a walking [Bleep] Disaster

  • a culinary heart attack.

  • I-I weep for the future. I'm crying on the inside.

  • He's from a farm, right?

  • So it looks like cow dung topped with cheese.

  • There you go.

  • (Announcer) With almost half our aprons gone,

  • the mood in the prep kitchen is tense,

  • but not for everyone.

  • Let's get some dancin' up in here.

  • None of y'all are dancin'.

  • None of y'all like clubs and dancin' and all that?

  • (Announcer) For faruq, masterchef is a chance

  • to finally pursue a dream he put on the back burner

  • for the sake of his young family.

  • I mean, I ain't even playing with it no more.

  • Just go ahead and do what you do, baby.

  • And then I got this bacon here.

  • Just gonna mix in this-- this is crumb topping.

  • He has put things aside.

  • You do with family.

  • And he wanted to go to school for it,

  • and he just couldn't-- just when you have a family.

  • And this is what he wants to do.

  • This is his dream.

  • (Boy) Daddy made "macar" cheese.

  • "Macarmoni" and cheese.

  • My passion for cooking definitely comes from family.

  • It brings people together. It brings family together.

  • You want some too? Uh-huh.

  • Yes.

  • Chef, gentlemen, how we doing?

  • Perfect. How are you?

  • I doin' real good.

  • Great voice. First name is?

  • First name is faruq. Faruq, good to see you.

  • Now, what are you cooking?

  • I am cooking, uh, chic macaroni and cheese.

  • I call it "chic," because i jazz it up a little bit.

  • Made it a little more classy, a little more sexy.

  • What I'm doing right now

  • is I'm gonna be actually making some parmesan crisps.

  • I'm gonna be making them in the shape of butterflies.

  • What? [laughter]

  • What! This is masterchef.

  • Yes, it's-- parmesan butterflies.

  • It probably needs about one more minute.

  • That's the last thing

  • I think I ever would have expected to hear from you.

  • When you come in with this voice that's, like,

  • shakin' the room, and it's like,

  • [deep voice] "I'm gonna make you some parmesan butterflies."

  • [Laughter]

  • We just take, and we put this on the side here.

  • And let it do, so it'll, like, fold up.

  • (Graham) You totally bake this au gratin style?

  • Yes, yeah. Straight baked it.

  • That's actually holding together very, very well.

  • (Joe) All right, let's taste it.

  • A confident grin, faruq.

  • Yes, sir.

  • Nice browning, beautiful--

  • even all the way across.

  • That shows attention to detail, shows technique.

  • You're gonna get a nice crunch,

  • breaking through that top.

  • And then you have that nice--let's hope--

  • perfectly cooked al dente pasta underneath.

  • Thank you.

  • (Gordon) Okay.

  • Here's the--the issue

  • i have with this dish before I even start tasting it.

  • It has to be perfect.

  • Doing something so simple, Mac and cheese--

  • one of the most commonly known dishes anywhere in the States.

  • So if you're gonna do it, make sure it's the best.

  • Mac and cheese--

  • one of the most commonly known dishes anywhere in the States.

  • So if you're gonna do it, make sure it's the best.

  • Taste that.

  • What does it need?

  • Um...Seasoning?

  • What a shame.

  • An amazing potential,

  • great crust,

  • and you forgot the most important thing--

  • seasoning.

  • So are you joking around, or are you taking it serious?

  • 'Cause if you're taking it serious,

  • you would have seasoned the food.

  • No, I'm taking it very serious.

  • Who you with today?

  • I'm with my wife and my son.

  • Get them in here. Yes.

  • Yes, chef.

  • Jennifer. Silas.

  • I need you, baby.

  • Hi. Good to see you. Chef, my family.

  • Silas. Jennifer.

  • Jennifer, nice to see you.

  • Silas, dude... How cool are you?

  • Is he the chef at home?

  • Yes.

  • And what does it mean to him to be here today?

  • [Crying] Everything.

  • He's made a lot of sacrifices

  • to be a husband, to be a father,

  • to be there for us.

  • And I've been doing things for me, and...

  • He's put his own dreams aside.

  • And...

  • (Gordon) You have the balls

  • to do a Mac and cheese.

  • The topping's delicious, fantastic.

  • I was--I was

  • --I was-- -and then you forget the most important thing.

  • standing in front of you.

  • Just a little bit goes a long way--small amounts.

  • (Graham) As you taste your food,

  • you look at salt as a magnifying glass.

  • You apply it to something,

  • and it makes it taste that much more

  • like that ingredient.

  • (Gordon) Okay, time to vote.

  • (Joe) I want to like this as a Mac and cheese,

  • and I think that you, maybe to your own detriment,

  • have put this in,

  • at least for me,

  • in the category of a baked pasta.

  • And as a baked pasta,

  • I'm gonna have to say no.

  • (Graham) While the dish was missing

  • the seasoning, the salt and pepper,

  • there was one key ingredient that I did taste in it

  • that came through--love.

  • And I think, sometimes more than seasoning,

  • people forget to put that into their cooking.

  • I'm gonna give you a yes.

  • [Whispering] Thank you.

  • I'm on that "t" junction. I'm stuck...

  • Between a rock and a hard place.

  • You don't need butterflies.

  • You don't need bushes of parsley.

  • [Sighs]

  • Can I just have a quick word with you?

  • Yes. Please, come over.

  • Okay.

  • Do me a favor.

  • You pick that salt mill up.

  • And, dude, give that to your dad,

  • please.

  • [Sniffles] Take the salt mill.

  • Use it.

  • A small amount goes a long way.

  • Well done.

  • [Crying] Yes, chef. Thank you, chef.

  • Congratulations.

  • Take the salt mill.

  • Thank you

  • Thank you (Gordon) Well done.

  • Thank you very much.

  • [Giggling tearfully]

  • (Faruq) I was so overcome.

  • Just them accepting me

  • and giving me that opportunity...

  • To grow, to get better...

  • Is what I was overcome with.

  • I really think that, you know,

  • he's gonna learn from that.

  • I think that that was something

  • he's gonna take with him forever.

  • [Applause]

  • [Crying] Chef faruq, to me,

  • seems like a fairy tale.

  • Once upon a time starts right now.

  • (Announcer) With over half our aprons gone,

  • the heat is on for those contestants

  • still left to face our masterchef judges.

  • [Cheering]

  • Whoo! Bring it!

  • As the search for America's

  • greatest amateur cook continues.

  • Next on masterchef...

  • The final auditions, as more amateur cooks

  • from across the country battle it out.

  • (Gordon) You got two hours to get home and cook something authentic.

  • Get out of here.

  • Let's go. We got two hours.

  • (Announcer) Obstacles will be overcome...

  • I was born with a very rare birth defect,

  • where I only have three fingers on each hand.

  • It's difficult because you've got three fingers.

  • How do you manage?

  • For me, I have cooking.

  • (Announcer) Hopes dashed...

  • Maybe I made the wrong call.

  • If you've got any balls,

  • you'd go out there and give her an apron.

  • She does not deserve to go home.

  • (Announcer) And for some, dreams will become a reality...

  • I've been waiting for this all my life.

  • Come here. Oh, my God!

  • I will vouch for him.

  • Joe, I will make this guy better.

  • (Announcer) As the search continues for America's

  • first-ever masterchef.

(All) Masterchef! Masterchef!

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マスターシェフUSA S01E01フル(英語 (MasterChef USA S01E01 Full (Eng))

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    Anita Chung に公開 2021 年 01 月 14 日
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