Shadowing-Übung: Master Chef mùa 3 tập 1 - Englisch Sprechen Lernen mit Video

This is the MasterChef kitchen.

Where for one home cook, dreams will become a reality.

We're looking for one stunning dish.

You show us who you are through the food that you do.

That inspires me.

Very, very brave and courageous cooking.

Amazing.

There's something quite magical about the way you connect with food.

Thousands came from all walks of life.

I am a bartender.

I am a pilot.

I am a physician.

I am a hair stylist.

I'm a senior in high school.

I'm a rock musician.

I'm a stockbroker.

I'm a stay-at-home mom.

Traveling from all corners of the country.

New York City!

Washington DC!

All coming together to share in their passion for food.

This is one of the best things I've tasted in a long time.

Oh my God!

We've created a restaurant-quality dish.

It's absolutely delicious.

Yes!

But only a few will be chosen to work under the guidance of three of the biggest names in the culinary world.

Graham Elliott.

To me, a master chef is constantly innovating, trying things with food no one would ever dream of.

Joe Vastiani.

The hallmarks of a master chef are elegance, sophistication, and finesse.

And of course, Gordon Ramsay.

A true master chef cooks every dish as if their life depends on it.

A master chef was perfection on every plate.

Let's go!

I'll serve it!

Those who make it will face the toughest and most dynamic challenges in MasterChef history.

Looks like a horror movie.

That is a disaster.

That is disgusting.

They will be pushed to new heights.

You've got to believe in yourself more.

Cook for kings and a queen.

Hey, y'all!

In the end, only one will show they have the talent,

guts, and the passion to be crowned America's next MasterChef.

I have a passion and a love and the skill it takes to make great food.

I think MasterChef is going to be the springboard for my future in food.

I think about food every day, like all day, every day.

The opportunity to go into this MasterChef kitchen is the opportunity of a lifetime.

Being here represents that I can do this and make this my life and a career.

I have a lot of confidence in my cooking and I'm ready to go.

Coming to MasterChef as the first blind contestant ever doesn't intimidate me at all.

My dream of becoming a chef is just as real as anybody else's.

Now, 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 best will be crowned America's next.

MasterChef.

Welcome to MasterChef.

You should all be very, very proud of yourselves.

Thousands and thousands of home cooks across the nation tried to make it here today.

They failed, you succeeded!

So you've got to ask yourself, do you have what it takes to make it to the top? to the top. Do you?

Someone in this room is going to earn,

and I mean earn, a quarter of a million dollars.

Now how about fame, notoriety?

Look, if that's your goal, cooking isn't the quickest path.

If you're good, you might get written up in a magazine, get a few lines in a great newspaper.

But, even some of the most accomplished chefs in America don't have one of these.

Your own cookbook.

Imagine your face on the cover of this book.

Your signature recipe.

But there's one final box, and what's under it is the real reason why all of you should be here today.

This is the key to the reality of your dreams.

The MasterChef Trophy.

We care about one thing and one thing only what you put on the plate Subpar you're going home.

It's extraordinary.

You'll get one of these.

A MasterChef apron.

You all want one of these.

I can see it.

But be careful what you wish for.

Because once you put that apron on, your life is gonna get harder than you could ever imagine. Can you handle it?

Can you handle it?

Yeah!

Are you ready?

Yeah!

Which one of you is the next master chef?

Okay.

We are starving.

So don't just stand there.

Get cooking.

Good luck.

Fuck!

Faster ship has the big potential to change my life

and to really steer me in a completely new direction that I thought I would never get to achieve.

I'm passionate about cooking, I love cooking.

It would mean everything for me to be able to like work with Chef Ramsay.

100

I'm going all the way.

101

My quest to be the best, it starts right here, right now!

102

From the thousands who applied, 100 home cooks have been invited to Los Angeles.

103

They'll have just one hour to create a signature dish worthy of a MasterChef apron.

104

First up is 19-year-old college freshman Michael Chen.

105

While he may be unseasoned as a chef, Sorry, did you break? he believes his appetite to win makes him a real contender.

106

Why is it on?

107

Some people here have been cooking longer than I've even been alive.

108

But I think that experience is the only part of the recipe I've never used this kind of meat grinder before.

109

I don't know how it works.

110

I'm here because I've always loved cooking.

111

I've always had a passion for it, but

112

especially for my parents cooking has never been a very reputable profession

113

And they've always wanted me to pursue something math

114

and science related instead And I'm here to really prove to myself to prove to them

115

and to prove to those around me that cooking is something that I do well Come on, stick.

116

I meant to be here.

117

I'm supposed to be here.

118

This is where I belong Each home cook is given just five minutes to plate up their dish.

119

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.

120

Hi, Chef.

121

Hi.

122

Howdy.

123

What's your name?

124

Michael.

125

Michael, where are you from?

126

I'm from Austin, Texas.

127

Great.

128

What are you cooking?

129

I am making Chinese dumplings with cilantro and scallion salad and scallion salad, and also homemade chili oil.

130

You've got five minutes.

131

All right, thank you so much.

132

Are you still at school?

133

Yes, I'm a freshman in college right now.

134

Got a girlfriend?

135

No, I'm actually gay.

136

Boyfriend?

137

Got a boyfriend?

138

No, I do not.

139

I'm single.

140

I'm 19.

141

I don't believe in dating before high school, really.

142

You're very proper, aren't you?

143

That's how I was raised to be.

144

I like to follow the rules most of the time.

145

Did you spring that on your dad on the same day that you did, like, that you wanted to be a cook?

146

It's like, Dad, I want to be a cook, and I'm gay, by the way.

147

Uh, no. I actually came out to him right before I came to MasterChef.

148

And well done.

149

Embrace it.

150

Yeah, I don't want to hide my true self.

151

You've got no reason to, either.

152

Yes.

153

Thank you, Chef.

154

Nice job.

155

Amazing.

156

So the secret of a good dumpling is the burst of flavor inside.

157

Yes.

158

What should I be expecting inside there?

159

What have we got?

160

You should expect a lot of good flavors.

161

There's shiitake mushrooms, the sesame oil in there, some soy sauce, ginger and scallion in there.

162

And you should be able to taste that right away and we hope you enjoy it.

163

Yeah, listen, they're phenomenal.

164

Thank you so much.

165

Text is beautiful, seasoned perfectly.

166

Great job.

167

Thank you so much.

168

You know they're good.

169

That's delicious.

170

Your dad's gonna be super proud.

171

Michael, let me tell you, I 100% on one of the most confident yeses ever in this competition.

172

Really?

173

Well done.

174

I'll go out one more and say that you, with that kind of technique, if you could bring it to other kinds of food, you could go on and win this thing.

175

Yep.

176

It's a big yes.

177

Absolutely.

178

Yes, yes, yes.

179

Thank you so much!

180

What up, buddy?

181

Yeah?

182

Congratulations.

183

Thank you so much.

184

Thank you so much.

185

Put that on, wear it on bride.

186

Yes, I will not disappoint you guys.

187

It's incredible, I've never been praised like that before.

188

I mean, it just really validates all that I've been working for until this point.

189

Like, just to have chefs of those caliber to say so many good things about my food is incredible.

190

But while Michael's food was first class, these next few dishes are in a class all of their own.

191

What are you cooking?

192

Frog leg egg food young.

193

Frog leg egg food young.

194

Young.

195

Young.

196

Yes.

197

Oh, excuse me.

198

I have a smoked shrimp.

199

It looks like a skid mark.

200

I mean, honestly.

201

I like that, though.

202

Visually, it looks like vomit.

203

I bet it tastes good.

204

I've got a homemade bow tie for fellow pasta.

205

It's like gnawing on a rosemary branch.

206

I made a mussel soup today.

207

Tastes like .

208

The inside is raw.

209

I am making a seafood stew.

210

There's two things I like about this dish.

211

It's white and it's round.

212

So where are the frog's legs?

213

In the egg room.

214

Congratulations.

215

Thank you!

216

On the worst dish in this competition so far.

217

Oh, hell.

218

Our next home cook has survived a life You wanna go down the slide?

219

I'm a single mom from Los Angeles.

220

You did it!

221

I have a son, he's two, his name is Danger.

222

He's gonna love me for that later when he's in college.

223

We got divorced a couple of years ago.

224

I thought it was blind.

225

I left my job right after I had the baby to be a stay-at-home mom.

226

It's been tough.

227

I'm on a budget, unemployed.

228

I have $50 in my bank account.

229

We live in a very tiny 400 square foot room.

230

I feel like this is the opportunity to start over again and do something really amazing with my life.

231

I don't know what I'm going to do if I don't get the apron.

232

I really don't.

233

Welcome.

234

First name?

235

My name's Monty.

236

Monty.

237

Monty Carlo.

238

Stop it.

239

What are you cooking?

240

It's a Puerto Rican shepherd's pie.

241

And there's a green plantain that's fried twice.

242

You've got five minutes to blow us away.

243

So you're a single mom.

244

Yes, sir.

245

How many children?

246

I have one.

247

He's 2 and 1 half years old.

248

His name is Danger.

249

Danger.

250

What's the food ambition?

251

Where are we going with this?

252

I want a food truck.

253

You've got one minute left.

254

Oh, my gosh.

255

Here it is.

256

OK.

257

What are you doing?

258

We've got no idea.

259

You're running around from left to right.

260

You may be dizzy.

261

This is awful.

262

Don't I feel it well?

263

Are you done?

264

I didn't have time to finish my sauce that I was gonna make with it, the mojo.

265

I got a little nervous and all caught up.

266

You guys like it?

267

Eggs with chopped olives, capers, raisins, cilantro.

268

It's a little sweet, but I think it's pretty delicious. For real?

269

It is.

270

Shut your mouth.

271

I swear.

272

Thank you very much.

273

Right, the recipe comes from where?

274

It's my grandmother's recipe.

275

Desperate needs a sauce because it's dry.

276

I don't know if I buy the shtick.

277

What?

278

A single mom with a son named Danger, and your name is Monte Carlo?

279

That's not a shtick, that's my real life.

280

I like the dish.

281

I think it's rich and it's complex, much like you.

282

And I'm a yes.

283

Thank you, sir.

284

Joe, yes or no?

285

Come on, take it.

286

I don't know if I buy it.

287

I think you're giving me shtick.

288

I think you're faking it in the play, too.

289

It's a little bit overly sweet.

290

So I'm going to pass.

291

I'm going to say no. Monty.

292

Yes, sir.

293

At times, listening to you, I don't think your head's in the game.

294

I can do this.

295

Monty.

296

Yes, sir.

297

The judges have had quite a plateful of Monty.

298

Oh, my gosh.

299

Here it is.

300

Okay.

301

A spirited single mom who, so far, has left Joe and Graham divided.

302

I'm going to say no. And I'm a yes.

303

Now her master chef dreams are in the hands of Gordon Ramsay.

304

Ponson.

305

Yes, sir?

306

I'm sorry.

307

Sir, I know I'm not the most experienced chef here.

308

I guarantee you I'm one of the most passionate people you've ever met, and I will give it my all.

309

I'm sorry, but you will not.

310

They've seen your son for a while.

311

We've got an apron.

312

Congratulations.

313

Well done.

314

Oh my god.

315

The dish is delicious.

316

It's rich.

317

It's comforting and yeah, I think there's more to you.

318

Come put this on.

319

Congratulations.

320

Thank you so much.

321

Good job.

322

Thank you so much.

323

I'm just so thankful to be given this kind of opportunity.

324

This is just the beginning.

325

It's going to be a fight with every step of the width, but I'm a fighter.

326

So Monty cast the test.

327

And New Jersey high school student Samantha McNulty make the grade.

328

Hi sister, how are you?

329

I go to an all-girl Catholic school.

330

Indeed she is one of the 100.

331

I love school.

332

I definitely am one of those kind of students.

333

This, this, and then that.

334

My passion for cooking came from cooking with my dad when I was about 10.

335

He would always watch, like, the Food Network, and that got me interested, and I think it's fun to create something.

336

I'm excited.

337

I'm ready to go.

338

To get an apron with me in the world, Samir.

339

Welcome.

340

First name?

341

Hi, I'm Samantha. From where?

342

New Jersey.

343

How old are you?

344

18. Wow, one of the youngest.

345

Yes.

346

What are you cooking, Samantha?

347

A mini quadruple layer carrot cake with cream cheese frosting.

348

We've got five minutes to get this dish done.

349

Your love for food comes from where?

350

It comes from my parents.

351

I'm really into nutrition, and I hope to study that when I go to college next year.

352

What are you doing?

353

I put raspberries in some water that has some sugar in it just to get rid of that tartness just a little.

354

Nice.

355

We done?

356

Yes.

357

All set.

358

So basil with the care kick, huh?

359

Yes.

360

Relax.

361

Don't look so nervous.

362

He doesn't bite. And he loves desserts.

363

OK, good.

364

Trust me.

365

It's got a great mouth feel.

366

It's very moist.

367

Thank you.

368

Hmm.

369

I love carrot cake.

370

How long have you been baking?

371

I guess I've been baking since I was about 10.

372

Right.

373

It's very, very light.

374

So much lighter than it looks.

375

Was that on purpose?

376

Yes.

377

Yes.

378

A little bit more cream cheese, maybe, as you stack.

379

Yeah.

380

Joe.

381

Samantha, I think your cake is actually quite good.

382

So based on that, I'm going to say yes.

383

I'd like to see what else you can do in this competition.

384

Thank you.

385

Graham.

386

You know, it's moist.

387

It's got some good technique to it.

388

However, I don't think it's MasterChef quality.

389

So for me, it's a no. So it leaves it up to Gordon.

390

Uh, who are you here with?

391

My parents and my sister and my brother.

392

Can you go and get them, please?

393

Sure, I'll go get them.

394

Thank you.

395

They want to see you guys.

396

This is my family.

397

Mum, Dad, little sis, brother, welcome.

398

Thank you.

399

We're all stuck in between a rock and a hard place.

400

This competition is fierce, and it's highly competitive.

401

Don't let the bow distract you.

402

She can do it.

403

This is really hard.

404

Samantha, young, talented, tenacious, I would like to see you.

405

It's the moment of truth for 18-year-old high school senior Samantha and her multi-layered carrot cake.

406

I'm going to say yes.

407

For me, it's a no. With the judges' votes split, it's now up to Gordon Ramsay to decide her master chef fate.

408

This is really hard.

409

Samantha, young, talented, tenacious.

410

I would like to see you.

411

Come back next year.

412

I don't think you're quite ready for the next stage of the competition.

413

You know, you're new to this.

414

And I love the passion.

415

What I'd like to see you do is to spend more time in the kitchen, go on that journey.

416

Let's start off and climb slowly.

417

I think you will grow.

418

Thank you.

419

Thank you very much.

420

Bye, guys.

421

Thank you.

422

No. It's okay though.

423

I didn't get the apron, but I'm super inspired to continue.

424

This is America's next MasterChef next year.

425

Thank you.

426

While Samantha's MasterChef dream is put on hold, others hit all the right notes.

427

La-la-la-la.

428

You've got your heart not on your sleeve, but on the plate.

429

Yes, the apron.

430

Thank you.

431

And another three MasterChef aprons follow.

432

I'm here to win this competition.

433

Will 26-year-old Ryan join them?

434

He learned everything he knows about food from living in Manhattan's Upper East Side.

435

This is my time.

436

I'm ready.

437

I used to be spending thousands of dollars a month on these nice fancy frou-frou restaurants, but I realized to myself at a certain point, I can go home and I can do this on my own.

438

And not only can I do this at home, I can do it better than they're doing it.

439

Pressure cooking is the best.

440

I can do something that would take three hours to braise in 30 minutes.

441

I'm the flavor elevator.

442

I'm going to keep braising the bar, and then once we get to the top, we're going over the top, America.

443

I First name is Ryan five minutes the blows away

444

What are you cooking for us today red wine pressure cook short ribs with corn pudding

445

Roasted parsnips and glazed chip in the onions.

446

What do you do for living?

447

Right now.

448

I'm not working so you've been unemployed for how long about a year

449

and a half It wasn't that I couldn't find a job Gordon.

450

It's that I just didn't find what exactly what I wanted to do yet Ryan, most people don't have that luxury.

451

What are you doing?

452

I'm using the ring mold to make it a nicer presentation.

453

I know that those people have a lot of skill, but I just don't think that they've been working nearly as hard as I've been working.

454

Excuse me, you've been out of a job for 18 months.

455

Working in the kitchen is what I meant.

456

Okay, not another ring.

457

I just wanted to make the sauce fall out perfectly in a circle.

458

Hold on, you're putting sauce in a ring?

459

Just I wanted it to come out to a perfect circle when I lay it down.

460

Ryan, you've had too much time on your hands.

461

It's nice to see you not sticking a short rib in a ring.

462

I don't have any rings that size.

463

Just kidding.

464

OK.

465

Short ribs.

466

In an hour.

467

In an hour.

468

Pressure cooker.

469

That's intense.

470

It is intense.

471

All right.

472

Did break apart with a spoon.

473

They're cooked beautifully.

474

Thank you very much.

475

Thank you very much, Grant.

476

I can tell you're bored, because you've got very fancy in areas where you don't need to be fancy.

477

I'll lay off the rings, I promise.

478

I'm ready.

479

I know I can do this.

480

I'm not entirely convinced.

481

Then I'm slightly pissed off with the pretentiousness, the way you present food.

482

Short rib sauce doesn't get ringed out in a cutter.

483

I've never seen anything so stupid in all my life.

484

So for me, it's a nice.

485

The short ribs could have been better, but it was ambitious to try, and you did get them cooked through in an hour.

486

The sauce, it should have been glazed over that, but it was still a good sauce.

487

I am going to give you a yes.

488

Thank you very much, Scram.

489

Check.

490

It's a little bit going on instinct, because I think you're right there for me.

491

You're, like, right in the middle.

492

I'm ready to represent MasterChef to the best of my ability.

493

It's up to you.

494

Ryan, a 26-year-old from Manhattan, Manhattan is hoping his red wine short ribs are good enough to earn him a MasterChef apron.

495

I think you're right there for me.

496

You're like right in the middle.

497

With a yes and a no, it all comes down to Joe.

498

Step around here a second.

499

I mean, at this point for me, if I give you an apron, I'm kind of like putting my name on your lapel.

500

I don't know if I want to hang my hat there, you know, like.

501

That's a good place to hang your hat, Joe.

502

You trust me, I'm telling you, I can cook.

503

This apron means everything to me.

504

I'm about to flavor blast by way to the top.

505

So Ryan takes his spot in the next round of the competition.

506

We have gyms!

507

Can these next unique home cooks join him?

508

Don't worry, don't worry, don't worry.

509

Gordon Ramsay, I watch you all the time! From where?

510

I'm actually from Baltimore, but I love doing this accent.

511

It's my favorite thing.

512

I'm a former cheerleader.

513

I interview serial killers, and I try to understand why they do it.

514

I teach belly dancing.

515

I also do impressions.

516

Oh, oh, oh, oh.

517

Well, hello, beautiful.

518

This is called the Hip Swiss.

519

Master Chef!

520

It's a show I can win, this I know!

521

Oh, wait a minute.

522

Graham, you're a spicy man.

523

You spoke to me.

524

Kelly, don't get upset, darling.

525

We haven't tasted the food yet.

526

I know.

527

And this is the figure eight, and then we have the snake.

528

It's like a Beyonce video.

529

It tastes like a pig's toenail.

530

Yeah, I that one up.

531

One hour sleep last night because I was sewing this stupid dress.

532

It's worth it.

533

It looks fabulous.

534

I'm ready to take the criticism.

535

It's coming.

536

Give me an N.

537

N. Give me an R.

538

No. Sorry.

539

No. It's a no. So another group of home cooks are sent packing.

540

Let's see if 24-year-old Josh from Mississippi can measure up.

541

I'm seven feet tall, and I'm a championship basketball player.

542

I play at Tougaloo College in Jackson, Mississippi.

543

When people look at me, they immediately ask me, oh, do you play ball, do you shoot hoops?

544

I'm like, nah, I shoot onions into skillets.

545

My passion is cooking, and it kind of transitioned from hooping to cooking.

546

Being an athlete and coming from an athletic background, we play to win, and I'm not setting for anything less than that.

547

Welcome.

548

Good to see you up there.

549

Thank you.

550

First name?

551

Josh.

552

What are you cooking for us?

553

I prepared shrimp etouffee with a little bit of jasmine rice.

554

I'm going to fry up some shrimp for you.

555

You've got five minutes.

556

How old are you?

557

24. Wow, you're still growing.

558

Any chance at the NBA for you, or you missed that boat?

559

Never missed a boat.

560

I mean, I'm still young.

561

My knee's still good.

562

I could definitely do it.

563

So what are you waiting for?

564

I want to be a chef.

565

That's why I'm here.

566

Last two minutes.

567

This is my heart.

568

This is what I do.

569

And hopefully you guys pick me to be your next master chef.

570

That's it.

571

Great.

572

Etuver.

573

How would you rate that out of 10?

574

I would rate it 10 and a half.

575

Wow.

576

I'm 6'2", and you make me feel like, that in a liter.

577

Yeah, it's got heart.

578

Without a doubt.

579

It looks like a restaurant dish, but more importantly, you cook like a pro.

580

Good job.

581

Pretty good job.

582

And you cooked it down with the shells.

583

Yes.

584

Who taught you how to make that?

585

Me.

586

I did it myself.

587

This is all me.

588

Straight from the heart.

589

See a little smile there?

590

Everybody's smiling.

591

Don't get overexcited.

592

We've laid off bigger guys than you out of here.

593

Okay, you know, I didn't think it was going to taste as good as it did.

594

You've got passion, clearly.

595

There's a talent there in that bowl.

596

I'm a yes.

597

Two words, slam dunk.

598

I think you can cook like a badass.

599

Congratulations.

600

Congratulations.

601

Do not step up.

602

Stay there.

603

You crying, big boy?

604

Just excited.

605

Well done.

606

Great job.

607

Congratulations, thank you.

608

It was good.

609

It was yummy.

610

This is everything I dreamed of.

611

If I could do what I love, instead of doing what everybody else wants me to do, I'm going to do it.

612

Can't nobody stop me.

613

Coming up.

614

Wow.

615

That is dope.

616

The judges take a good look at themselves.

617

Look at Joe, he looks like a granddad.

618

And just when they thought they'd seen it all.

619

In the history of MasterChef, we've never had a blind contestant.

620

So far, the competition has seen some spectacular successes.

621

Slam dunk.

622

And some epic failures.

623

The worst dish in this competition so far.

624

As the chase continues for a MasterChef apron, Charmy comes to MasterChef from Seattle,

625

but her cooking is grounded in her African roots.

626

I am originally from Zimbabwe, and back home in Zimbabwe, girls are expected to know how to cook, so it's been a part of me my whole life.

627

I don't really remember a time without me not cooking, me not being at the stove.

628

Getting an apron means the world to me.

629

It'll be a dream come true.

630

Not only for me, but for my family as well.

631

Hi.

632

Hi.

633

How are you?

634

How are you?

635

First name is?

636

Shami.

637

Shami.

638

Beautiful name.

639

What are you cooking?

640

I made a traditional Zimbabwean dish called sadza ne huku ne muriwo.

641

When you eat it, you want to feel warm when you do.

642

Let's get warm.

643

You've got five minutes.

644

Alright.

645

It's made from cornmeal.

646

It's got really no taste whatsoever.

647

So the sauce that I made is a chicken curry.

648

And I'm going to make the vegetable, which are collard greens in garlic, tomato, and peanut butter sauce.

649

Great.

650

If you think of yourself coming out of the fields in Zimbabwe, you've had a hard long day.

651

This is what fills you up.

652

I like that spice

653

It's authentic that's what you've got

654

and you've definitely got hard on a plate Let me tell you slightly confused the collard greens with peanut butter Yeah, that's how we do it.

655

Sometimes there's no meat back home, so they're going for the protein, so they add the peanut butter because meat can be kind of expensive.

656

All right.

657

Joe, yes or no?

658

I think that plate is a complete mirror image of you.

659

I see you in the plate.

660

I see your ethnicity.

661

I see your personality.

662

And even with a couple of defects, it's a big resounding yes for me.

663

I totally appreciate what you're trying to do.

664

It really, really needs seasoning.

665

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

666

I don't understand supplementing the peanut butter for protein.

667

I get all that, but is that MasterChef?

668

But disappointment soon turns to delight.

669

Great job.

670

Thank you.

671

As more home cooks walk away with an apron.

672

Which brings today's totals so far to 11.

673

But has this next hopeful figured out how to get her cakes ahead in the competition?

674

Wow.

675

Wow, that is dope.

676

Look at Joe, he looks like a granddad.

677

Is Joe smiling or no?

678

I actually found one picture on the internet of you smiling.

679

Bloody hells about it.

680

You need a bigger base for Graham.

681

Come eat some cake!

682

Damn it.

683

Graham just keeled over in his cake.

684

They're caricatures, they're not supposed to be exact.

685

It's actually delicious.

686

Thank you.

687

I mean, really delicious indeed.

688

So Audrey from Texas wins an apron.

689

And for the very first time, fights his own head off.

690

Can tonight's final home cook end the day on a high?

691

I'm Christine from Houston, Texas, and I'm a graduate student.

692

My husband's here supporting me.

693

He's my biggest fan.

694

I love food.

695

I love eating it.

696

I love creating it.

697

I feel like regardless of what your background is, your gender, your religion.

698

Food is something everybody has in common in this world, and so I think food is what connects people together.

699

I'm definitely a competitive person.

700

I really want to get this apron.

701

I am here for a reason.

702

I'm supposed to be graduating school, but I've set aside my thesis to get an apron and become the next MasterChef.

703

Wow.

704

Wow.

705

Wow.

706

Wow.

707

Wow.

708

Wow.

709

Wow.

710

Wow.

711

Wow.

712

Thank you.

713

Um, welcome.

714

Thank you.

715

Um, welcome.

716

Thank you.

717

First name is?

718

My name is Christine.

719

Christine, in the history of MasterChef, we've never had a blind contestant.

720

Welcome.

721

Thank you.

722

The gentleman with you.

723

That's my husband.

724

His name is John.

725

Right.

726

Great.

727

What are you cooking?

728

I'm cooking Vietnamese comfort food.

729

It's a catfish braised in a clay pot.

730

And I pickled vegetables to go with it and some rice.

731

OK.

732

Christine, you've got five minutes to complete that dish.

733

Thank you.

734

Just in front.

735

Just in front?

736

No, you were there.

737

Just a little bit higher, darling.

738

Oh, okay.

739

Thank you.

740

There we are.

741

Thank you.

742

Christine?

743

Yes, chef?

744

Were you born blind?

745

No, no, chef.

746

When I was, maybe about 10 years ago,

747

I was diagnosed with an autoimmune condition that That affected my nerves, my spinal cord and my optic nerves,

748

and so I lost my vision gradually over the past 10 years.

749

In your mind, you're visualizing what you put on a plate.

750

Yes, that's correct.

751

You know, I felt the plate and things like that before, and a lot of it is obvious by memory.

752

Do you ever think that your disability somehow could be an advantage in a competition like this

753

or just in cooking in general?

754

Yes, Chef.

755

Please excuse my chewing.

756

Yes, it is.

757

Because I can't see, I won't be worrying about what other people are doing.

758

I love the fact that you're tasting everything.

759

I have to.

760

I can't see.

761

One of my teaching methods with young chefs today is that we put a blindfold on them, and they understand the texture,

762

the taste, which is accelerated quicker when your eyes are closed and you're concentrating purely on the senses.

763

Yes, correct, Chef.

764

My rice did not turn out to par, so I'm not serving it to you.

765

Okay, I guess I'm done.

766

Thank you.

767

The catfish, how did you cook it?

768

With some caramel that I made by just caramelizing sugar on the stove and using coconut soda as well.

769

And with shallots and garlic.

770

And the base of the broth is made up of what?

771

Fish sauce.

772

I love the fact that you kept the fish on the bone.

773

Why?

774

Catfish is just, it's really tender, and I didn't want to pick it apart and make it look unappetizing, so I left it as a steak.

775

I think it looked more appealing, and that's just the way Vietnamese people eat.

776

You know, you're going to be judged like everybody else in this competition.

777

Yes, Chef.

778

The dish does need this sort of stability.

779

It's a staple done beautifully, but missing the rice.

780

Yes, Chef, I understand.

781

I'm sorry.

782

Thank you.

783

Thank you.

784

So what's the idea behind cooking it in the clay pot?

785

It's supposed to aid with the quicker caramelization and braising of the product you put inside, chef.

786

Okay.

787

It's got a beautiful aroma.

788

Thank you, chef.

789

Well, thank you so much.

790

Thank you, chef.

791

Hi.

792

Hi, sir.

793

Joe, obviously.

794

I've heard you give mean looks, but luckily I can't see it.

795

You have a great advantage.

796

As you talk about your food, not only are you able to express it in words, but your face speaks volumes.

797

Yes.

798

Your eyes beam with happiness and pride and passion.

799

And you have a lot to be proud of.

800

Thank you, sir.

801

It's an amazing, amazing accomplishment.

802

Thank you, sir.

803

Okay, Joe, yes or no?

804

100% yes.

805

Thank you, sir.

806

Graham, yes or no?

807

Um, everybody has a story and has things that they have to overcome.

808

Judge solely on that dish.

809

Yes, chef.

810

I'm a yes.

811

Thank you, chef.

812

Your personal challenge aside, for me, That's one of the most delicious dishes I've tasted in this competition so far.

813

Do you know what I'm gonna give you?

814

A white apron.

815

A white apron.

816

Congratulations.

817

Thank you.

818

I'll come and get it.

819

Congratulations.

820

Thank you so much.

821

I mean, really, good job.

822

Thank you.

823

Thank you.

824

Have a good time.

825

I'm so touched that they all complimented me on my food and they believed in me so I feel ecstatic.

826

For everyone in America, you can overcome anything you want to overcome

827

and get what you want to get and I'm going to be the next MasterChef.

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