Shadowing Practice: First Blind Contestant Christine Ha in MasterChef USA | S03 E01 | Full Episode | MasterChef World - Learn English Speaking with Video
Creating lesson...
1
This is the MasterChef Kitchen, where for one home cook, dreams will become a reality.
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We're looking for one stunning dish.
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You show us who you are through the food that you do.
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That inspires me.
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Very, very brave and courageous cooking.
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Amazing.
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There's something quite magical about the way you connect with food.
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Thousands came from all walks of life.
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I am a bartender.
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I'm a pilot.
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I am a physician.
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I am a hairstylist.
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I'm a senior in high school.
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I'm a rock musician.
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I'm a stockbroker.
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I'm a stay -at -home mom.
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Traveling from all corners of the country.
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New York City, Chicago, Washington, DC.
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All coming together to share in their passion for food.
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This is one of the best things I've tasted in a long time.
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Oh, my god.
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You've created a restaurant -quality dish.
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It's absolutely delicious.
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Yes!
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But only a few will be chosen to work under the guidance of three of the biggest names in the culinary world.
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Graham Elliott.
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To me, a master chef is constantly innovating, trying things with food no one would ever dream of.
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Joe Bastianich.
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The hallmarks of a master chef are elegance, sophistication, and finesse.
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And of course, Gordon Ramsay.
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A true master chef cooks every dish as if their life depends on it.
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A master chef was perfection on every plate.
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Let's go.
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Start serving.
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Those who make it will face the toughest and most dynamic challenges in MasterChef history.
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Looks like a horror movie.
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That is a disaster.
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That is disgusting.
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They will be pushed to new heights.
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You've got to believe in yourself more.
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Cook for kings and a queen.
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Hey, y 'all.
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In the end, only one will show they have the talent,
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the guts, and the passion to be crowned America's next MasterChef.
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I have a passion and a love and the skill it takes to make great food.
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I think MasterChef is going to be the springboard for my future in food.
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I think about food every day, like all day, every day.
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The opportunity to go into the MasterChef kitchen is the opportunity of a lifetime.
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Being here represents that I can do this and make this my life and a career.
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I have a lot of confidence in my cooking, and I'm ready to go.
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Coming to MasterChef as the first blind contestant ever doesn't intimidate me at all.
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My dream of becoming a chef is just as real as anybody else's.
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Now, 100 home cooks will get the chance to present one dish that could change their lives forever.
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Just an elite few will win an apron and earn a spot in the next round.
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And only the best will be crowned America's next.
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MasterChef.
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Welcome to MasterChef.
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You should all be very, very proud of yourselves.
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Thousands and thousands of home cooks across the nation tried to make it here today.
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They failed.
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You succeeded.
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So you've got to ask yourself, do you have what it takes to make it to the top. Do you?
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Someone in this room is going to earn, and I mean earn, a quarter of a million dollars.
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Now, how about fame, notoriety?
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Look, if that's your goal, cooking isn't the quickest path.
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If you're good, you might get written up in a magazine, get a few lines in a great newspaper.
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But even some of the most accomplished chefs in America don't have one of these.
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Your own cookbook.
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Imagine your face on the cover of this book, your signature recipes.
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But there's one final box.
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And what's under it is the real reason why all of you should be here today.
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This is the key to the reality of your dreams.
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The MasterChef trophy.
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We care about one thing, and one thing only, what you put on the plate.
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If it's subpar, you're going home.
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If it's extraordinary, you'll get one of these, a MasterChef apron.
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You all want one of these, I can see it, but be careful what you wish for,
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because once you put that apron on,
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your life is going to get harder than you could ever imagine. Can you handle it?
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Yes!
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Are you ready?
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Yes!
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Which one of you is the next MasterChef?
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OK.
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We are starving.
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So don't just stand there.
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Get cooking.
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Good luck.
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MasterChef has the big potential to change my life
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and to really steer me in a completely new direction that I thought I would never get to achieve.
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Come on!
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I'm passionate about cooking.
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I love cooking.
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It would mean everything to me to be able to, like, work with Chef Ramsay.
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I'm going all the way.
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My quest to be the best.
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It starts right here, right now.
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From the thousands who applied, 100 home cooks have been invited to Los Angeles.
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They'll have just one hour to create a signature dish worthy of a MasterChef apron.
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First up is 19 -year -old college freshman Michael Chen.
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While he may be unseasoned as a chef...
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Oops, sorry.
103
Did it break?
104
...he believes his appetite to win makes him a real contender.
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Why is that on?
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Some people here have been cooking longer than I've even been alive.
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But I think that experience is only part of the recipe for being a great cook.
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I've never used this kind of meat grinder before.
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I don't know how it works.
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I'm here because I've always loved cooking.
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I've always had a passion for it.
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But especially for my parents, cooking has never been a very reputable profession, and they've always wanted me to pursue something math and science related instead.
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And I'm here to really prove to myself, to prove to them, and to prove to those around me that cooking is something that I do well.
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Come on, stick.
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I'm meant to be here.
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I'm supposed to be here.
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This is where I belong.
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Each home cook is given just five minutes to plate up their dish.
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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.
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Hi, Chef.
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Hi.
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Howdy.
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What's your name?
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Michael.
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Michael, where are you from?
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I'm from Austin, Texas.
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Great.
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What are you cooking?
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I am making Chinese dumplings with cilantro and scallion salad, and also homemade chili oil.
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You've got five minutes.
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All right.
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Thank you so much.
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Are you still at school?
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Yes.
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I'm a freshman in college right now.
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Got a girlfriend?
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No. I'm actually gay.
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Boyfriend?
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Got a boyfriend?
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No, I do not.
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I'm single.
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I'm 19.
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I didn't, I don't believe in dating before high school, really.
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You're very proper, aren't you?
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That's how I was raised to be.
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I like to follow the rules most of the time.
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Did you spring that on your dad on the same day that you did, like, that you wanted to be a cook?
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He's like, dad, I want to be a cook and I'm gay, by the way.
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No, I actually came out to him right before I came to MasterChef.
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And well done.
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Embrace it.
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Yeah, I don't want to hide my true self.
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You've got no reason to either.
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Yes, thank you, Chef.
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Time's up.
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Amazing.
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So the secret of a good dumpling is the burst of flavor inside.
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Yes.
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What should I be expecting inside there?
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What have we got?
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You should expect a lot of good flavors.
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There's shiitake mushrooms, the sesame oil in there, some soy sauce, ginger and scallion in there.
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And you should be able to taste that right away.
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And I hope you enjoy it.
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Yeah, listen, they're phenomenal.
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Thank you so much.
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Texture's beautiful, seasoned perfectly.
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Great job.
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All right, thank you so much, Jeff.
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You know they're good.
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That's delicious.
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Thank you so much.
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Your dad's gonna be super proud.
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Uh, Michael, let me tell you, I 100 % and one of the most confident yeses ever in this competition.
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Really?
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Well done.
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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.
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Yep.
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That's a big yes.
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Absolutely.
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Yes, yes, yes.
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Thank you so much.
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Well done, buddy.
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Yeah, congratulations.
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Thank you so much.
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Thank you so much.
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Put it on and wear it with pride.
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Yes.
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I will not disappoint you guys.
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It's incredible.
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I've never been traced like that before.
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I mean, it just really validates all that I've been working for until this point.
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Like, just to have chefs of those caliber to say so many good things about my food is incredible.
194
But while Michael's food was first class, these next few dishes are in a class all of their own.
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What are you cooking?
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Frog leg, egg, food, young.
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Frog leg, egg, food, long.
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Young.
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Young?
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Yes.
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Oh, excuse me.
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I have a smoked shrimp.
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It looks like a skid mark.
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I mean, honestly.
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I like that, though.
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Visually, it looks like vomit.
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I bet it tastes good, though.
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I've got a homemade bow tie for felly pasta.
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It's like gnawing on a rosemary branch.
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I made a mussel soup today.
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Ooh.
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Ah, tastes like .
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The inside is raw.
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I am making a seafood stew.
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There's two things I like about this dish.
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It's white, and it's round.
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So where are the frog's legs?
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In the egg, we are.
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Congratulations.
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Thank you!
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On the worst dish in this competition so far.
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Oh, hell.
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Our next home cook has survived a life full of challenges.
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You want to go down the slide?
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I'm a single mom from Los Angeles.
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You did it!
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I have a son.
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He's two.
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His name is Danger.
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He's going to love me for that later when he's in college.
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We got divorced a couple of years ago.
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It's hot.
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Let's blow on it.
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I left my job right after I had the baby to be a stay -at -home mom.
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It's been tough.
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I'm on a budget, unemployed.
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I have $50 in my bank account.
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We live in a very tiny 400 -square -foot room.
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I feel like this is the opportunity to start over again and do something really amazing with my life.
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I don't know what I'm going to do if I don't get the apron.
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I really don't.
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Welcome.
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First name?
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My name's Monty.
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Monty.
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Monty Carlo.
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Stop it.
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What are you cooking?
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It's a Puerto Rican shepherd's pie, and there's a green plantain that's fried twice.
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You've got five minutes to blow us away.
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So you're a single mom.
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Yes, sir.
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How many children?
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I have one.
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He's two and a half years old.
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His name is Danger.
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Danger.
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What's the food ambition?
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Where are we going with this?
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I want a food truck.
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You've got one minute left.
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Oh, my gosh.
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Here it is.
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OK.
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What are you doing?
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We've got no idea.
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You're running around from left to right.
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You've made me dizzy.
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This is awful.
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Don't I sell it well?
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Are you done?
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I didn't have time to finish my sauce that I was going to make with it, the mojo.
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I got a little nervous and all caught up.
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I hope you guys like it.
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Eggs with chopped olives, capers, raisins, cilantro.
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It's a little sweet.
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But I think it's pretty delicious. For real?
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It is.
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Shut your mouth.
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I swear.
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Oh, my god.
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Thank you very much.
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Right, the recipe comes from where?
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It's my grandmother's recipe.
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Desperately needs a sauce because it's dry.
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I don't know if I buy the shtick.
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What?
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A single mom with a son named Danger, and your name is Monte Carlo?
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That's not a shtick.
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That's my real life.
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Graeme, yes or no?
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I like the dish.
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I think it's rich and it's complex, much like you.
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And I'm a yes.
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Thank you, sir.
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Joe, yes or no for Monty?
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I don't know if I buy it.
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I think you're giving me a shtick.
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I think you're faking it in the play, too.
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It's a little bit overly sweet.
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So I'm going to pass.
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I'm going to say no. Monty.
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Yes, sir?
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At times, listening to you, I don't think your head's in the game.
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I can do this.
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Monty.
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Yes, sir.
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I'm sorry.
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Sir, I know I'm not the most experienced chef here.
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I guarantee you I'm one of the most passionate people you've ever met, and I will give it my all.
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I'm sorry, but you will not be seeing your son for a while because you've got an apron.
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Congratulations.
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Well done.
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Oh, my god.
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The dish is delicious.
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It's rich.
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It's comforting.
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And, yeah, I think there's more to you.
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Come put this on.
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Thank you so much.
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Congratulations.
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Good job.
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Thank you so much.
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I'm just so thankful to be given this kind of opportunity.
325
This is just the beginning.
326
It's going to be a fight every step of the way.
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But I'm a fighter, and I know I can do it.
328
So Monty passed the test.
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Can New Jersey high school student Samantha McNulty make the grade?
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Hi, sister.
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How are you?
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I go to an all -girl Catholic school.
333
Indeed, she is one of the 100.
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I love school.
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I definitely am one of those kind of students.
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This, this, and then that.
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My passion for cooking came from cooking with my dad when I was about 10.
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He would always watch, like, the Food Network.
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And that got me interested.
340
And I think it's fun to create something.
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I'm excited.
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I'm ready to go.
343
To get an apron would mean the world to me.
344
Welcome.
345
First name?
346
I'm Samantha. From where?
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New Jersey.
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How old are you?
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18. Wow, one of the youngest?
350
Yes.
351
What are you cooking, Samantha?
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A mini quadruple layer carrot cake with cream cheese frosting.
353
You've got five minutes to get this dish done.
354
Your love for food comes from where?
355
It comes from my parents.
356
I'm really into nutrition, and I hope to study that when I go to college next year.
357
What are you doing?
358
I put raspberries in some water that has some sugar in it, just to get rid of that tartness just a little.
359
Nice.
360
Are we done?
361
Yes.
362
All set.
363
So Basil with the care kick, huh?
364
Yes.
365
Relax, don't look so nervous.
366
He doesn't bite.
367
And he loves desserts.
368
OK, good.
369
Trust me.
370
It's got a great mouthfeel.
371
It's very moist.
372
Thank you.
373
Hmm.
374
I love carrot cake.
375
How long have you been baking?
376
I guess I've been baking since I was about 10.
377
Right.
378
It's very, very light.
379
So much lighter than it looks.
380
Was that on purpose?
381
Yes.
382
A little bit more cream cheese, maybe, as you stack.
383
Yeah.
384
Joe.
385
Samantha, I think your cake is actually quite good.
386
So based on that, I'm going to say yes.
387
I'd like to see what else you can do in this competition.
388
Thank you.
389
Grant.
390
You know, it's moist.
391
It's got some good technique to it.
392
However, I don't think it's MasterChef quality.
393
So for me, it's a no. So it leaves it up to Gordon.
394
Who are you here with?
395
My parents and my sister and my brother.
396
Can you go and get them, please?
397
Sure, I'll go get them.
398
Please, thank you.
399
They want to see you guys.
400
So this is my family.
401
Mum, dad, little sis, brother, welcome.
402
Thank you.
403
We're all stuck in between a rock and a hard place.
404
This competition is fierce, and it's highly competitive.
405
Don't let the bow distract you.
406
She can do it.
407
This is really hard.
408
Samantha, young, talented, tenacious, I would like to see you.
409
come back next year.
410
I don't think you're quite ready for the next stage of the competition.
411
You know, you're new to this.
412
And I love the passion, what I'd like to.
413
I see you do is to spend more time in the kitchen.
414
Go on that journey.
415
Let's start off and climb slowly.
416
I think you will grow.
417
Thank you.
418
Thank you very much.
419
Bye, guys.
420
Thank you.
421
Thank you very much.
422
No. It's OK, 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 to 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 I could do.
440
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.
443
And then once we get to the top,
444
going over the top, America. And first name is?
445
Ryan.
446
Your five minutes, the blow is away.
447
What are you cooking for us today?
448
Red wine pressure -cooked short ribs with corn pudding, roasted parsnips, and glazed cipollini onions.
449
What do you do for a living?
450
Right now, I'm not working.
451
So you've been unemployed for how long?
452
About a year and a half.
453
It wasn't that I couldn't find a job, Gordon.
454
It's that I just didn't find exactly what I wanted to do yet.
455
Ryan, most people don't have that luxury.
456
What are you doing?
457
I'm using the ring mold to make it a nicer presentation.
458
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.
459
Excuse me, you've been out of a job for 18 months.
460
Working in the kitchen is what I meant.
461
Okay, not another ring.
462
I just wanted to make the sauce fall out perfectly in a circle.
463
But hold on, you're putting sauce in a ring?
464
Just I wanted it to come out to a perfect circle when I lay it down.
465
Ryan, you've had too much time on your hands.
466
It's nice to see you not sticking a short rib in a ring.
467
I don't have any rings that size.
468
Just kidding.
469
Okay.
470
OK.
471
Short ribs. In an hour.
472
In an hour, pressure cooker.
473
That's intense.
474
It is intense.
475
All right.
476
Did break apart with a spoon.
477
They're cooked beautifully.
478
Thank you very much, Graham.
479
I can tell you're bored, because you've got very fancy in areas where you don't need to be fancy.
480
I'll lay off the rings, I promise.
481
I'm ready.
482
I know I can do this.
483
I'm not entirely convinced.
484
Then I'm slightly pissed off with the pretentiousness, the way you present food.
485
Short rib sauce doesn't get ringed out in a cutter.
486
I've never seen anything so stupid in all my life.
487
So for me, it's a no. The short ribs could have been better, but it was ambitious to try, and you did get them cooked through in an hour.
488
The sauce, it should have been glazed over that, but it was still a good sauce.
489
I am going to give you a yes.
490
Thank you very much, Graham.
491
Joe?
492
It's a little bit going on instinct, because I think you're right there for me.
493
You're, like, right in the middle.
494
I'm ready to represent MasterChef to the best of my ability.
495
It's up to you.
496
Step around here a second.
497
I mean, at this point, for me, if I give you an apron, I'm kind of, like, putting my name on your lapel.
498
I don't know if I want to hang my hat there, you know?
499
Like...
500
That's a good place to hang your hat, Joe.
501
You can trust me.
502
I'm telling you.
503
I can cook.
504
This apron means everything to me.
505
I'm about to flavor blast by way to the top.
506
So Ryan takes a spot in the next round of the competition.
507
We have chips!
508
Can these next unique home cooks join him?
509
Oops, don't worry, don't worry, don't worry.
510
Gordon Ramsay, I watch you all the time. From where?
511
I'm actually from Baltimore, but I love doing this accent.
512
It's my favorite.
513
I'm a former cheerleader.
514
I interview serial killers, and I try to understand why they do it.
515
I teach belly dancing.
516
I also do impressions.
517
Oh, whoa.
518
Well, hello, beautiful.
519
This is called the Hip Swiss.
520
MasterChef is the show.
521
I can win this I know.
522
Oh, hey, darling.
523
Graham, you're a spicy man.
524
You spoke to me.
525
Kelly, don't give us that, darling.
526
We haven't tasted the food yet.
527
I know.
528
And this is the figure eight.
529
And then we have the snake.
530
It's like a Beyonce video.
531
It tastes like a pig's toenail.
532
Yeah, I that one up.
533
I got one hour sleep last night because I was sewing this stupid dress.
534
It's worth it.
535
It looks fabulous.
536
I'm ready to take the criticism.
537
It's coming.
538
Give me an N.
539
N!
540
Give me an O.
541
Sorry.
542
No!
543
It's a no. So another group of home cooks are sent packing.
544
Let's see if 24 -year -old Josh from Mississippi can measure up.
545
I'm seven feet tall, and I'm a championship basketball player.
546
I play at Tougaloo College in Jackson, Mississippi.
547
When people look at me, they immediately ask me, oh, do you play ball, do you shoot hoops?
548
I'm like, no, I shoot onions into skillets.
549
My passion is cooking, and it kind of transitioned from hooping to cooking.
550
Being an athlete and coming from an athletic background, We play to win, and I'm not setting for anything less than MasterChef.
551
Welcome.
552
Good to see you up there.
553
Thank you.
554
First name?
555
Josh.
556
What are you cooking for us?
557
I prepared shrimp etouffee with a little bit of jasmine rice.
558
I'm going to fry up some shrimp for you.
559
You've got five minutes.
560
How old are you?
561
24. Wow, you're still growing.
562
Any chance at the NBA for you, or you missed that boat?
563
Never missed a boat.
564
I mean, I'm still young.
565
My knee's still good.
566
I can definitely do it.
567
So what are you waiting for?
568
I want to be a chef.
569
That's why I'm here.
570
Last two minutes.
571
This is my heart.
572
This is what I do.
573
And hopefully you guys pick me to be your next master chef.
574
That's it.
575
Great.
576
Etouffee.
577
How would you rate that out of a 10?
578
I would rate it a 10 and a half.
579
Wow.
580
Yeah, I'm 6 '2", and you make me feel like that in a liter.
581
Um, yeah, it's got, it's got hard.
582
Thank you.
583
Without a doubt.
584
You know, it looks like a restaurant dish, but more importantly, yeah, you cook like a pro.
585
Good job.
586
Thank you.
587
Pretty good job.
588
Thank you, sir.
589
And you cooked it down with the shells?
590
Yes.
591
Who taught you how to make that?
592
Me.
593
I did it myself.
594
This is all me, straight from the heart.
595
See a little smile there.
596
Everybody's smiling.
597
Don't get overexcited.
598
We've laughed bigger guys than you out of here.
599
OK, I didn't think it was going to taste as good as it did.
600
You've got passion, clearly.
601
There's a talent there in that bowl.
602
I'm a yes.
603
Two words, slam dunk.
604
I Think you can cook like like a badass.
605
Congratulations.
606
Congratulations.
607
Do not step up.
608
It's like that Yeah, just excited well done great job.
609
Congratulations.
610
Thank you.
611
It was good.
612
That was yummy This is everything I dreamed of.
613
If I could do what I love, instead of doing what everybody else wants me to do, I'm going to do it.
614
Can't nobody stop me.
615
Shawnee comes to MasterChef from Seattle, but her cooking is grounded in her African roots.
616
I am originally from Zimbabwe, and back home I'm in Zimbabwe, girls are expected to know how to cook.
617
So it's been a part of me my whole life.
618
I don't really remember a time without me not cooking, me not being at the stove.
619
Getting an apron means the world to me.
620
It'll be a dream come true, not only for me, but for my family as well.
621
Hi.
622
Hi.
623
How are you?
624
First name is?
625
Shami.
626
Shami.
627
Beautiful name.
628
What are you cooking?
629
I made a traditional Zimbabwean dish called sadza ne huku ne muriwo.
630
When you eat it, you want to feel warm in your throat.
631
Let's get warm.
632
You've got five minutes.
633
All right.
634
What is it?
635
It's made from cornmeal.
636
It's got really no taste whatsoever.
637
So the sauce that I made is a chicken curry.
638
And I'm going to make the vegetable, which are collard greens in garlic, tomato, and peanut butter sauce.
639
Great.
640
if you think of yourself coming out of the fields in
641
zimbabwe you've had a hard long day this is what fills you up Oh, I like that spice.
642
Mm -hmm.
643
It's authentic.
644
That's what you've got.
645
You've definitely got heart on a plate, let me tell you.
646
Slightly confuse the collard greens with peanut butter.
647
Yeah, that's how we do it.
648
Sometimes there's no meat back home, so they're going for the protein.
649
So they add the peanut butter, because meat can be kind of expensive.
650
Thank you.
651
Joe, yes or no?
652
I think that plate is a complete mirror image of you.
653
I see you in the plate.
654
I see your ethnicity.
655
I see your personality.
656
And even with a couple of defects, it's a big, resounding yes for me.
657
I totally appreciate what you're trying to do.
658
It really, really needs seasoning.
659
So for me, it's a no. I'm sorry.
660
I don't understand supplementing the peanut butter for protein.
661
I get all that, but is that MasterChef?
662
but disappointment soon turns to delight great job thank you as more home cooks walk away with an apron
663
which brings today's total so far to 11
664
but has this next hopeful figured out how to get her cakes ahead in the competition.
665
Wow, that is dope.
666
Look at Joe, he looks like a granddad.
667
Is Joe smiling or not?
668
I actually found one picture on the internet of you smiling.
669
Bloody hell's bell.
670
And you need a bigger base for Graham.
671
Come eat some cake.
672
Damn it.
673
Graham just keeled over in his cake.
674
They're caricatures, they're not supposed to be exact.
675
It's actually delicious.
676
Thank you.
677
I mean, really delicious indeed.
678
It was the best thing we've eaten today.
679
So Audrey from Texas wins an apron, and for the very first time...
680
Delicious.
681
Gordon, isn't it?
682
...bites his own head off.
683
Can tonight's final home cook end the day on a high?
684
I'm Christine from Houston, Texas, and I'm a graduate student.
685
You made this happen.
686
My husband's here supporting me.
687
He's my biggest fan.
688
I love food.
689
I love eating it.
690
I love creating it.
691
I feel like regardless of what your background is, your gender, your religion, food is something everybody has in common in this world,
692
and so I think food is what connects people together.
693
I'm definitely a competitive person.
694
I really want to get this apron.
695
I am here for a reason.
696
I'm supposed to be graduating school, but I've set aside my thesis to get an apron and become the next MasterChef.
697
Wow.
698
Wow.
699
Wow, wow, wow.
700
Welcome.
701
Thank you.
702
First name is?
703
My name is Christine.
704
Christine, in the history of MasterChef, We've never had a blind contestant.
705
Welcome.
706
Thank you.
707
The gentleman with you.
708
That's my husband.
709
His name is John.
710
Right.
711
Great.
712
What are you cooking?
713
I'm cooking Vietnamese comfort food.
714
It's a catfish braised in a clay pot.
715
And I pickled vegetables to go with it and some rice.
716
OK.
717
Christine, you've got five minutes to complete that dish.
718
Thank you.
719
Just in front.
720
Just in front?
721
No, you were there.
722
Just a little bit higher, darling.
723
OK, thank you.
724
There we are.
725
Thank you.
726
Christine?
727
Yes, Chef?
728
Were you born blind?
729
No, no, Chef.
730
When I was maybe about 10 years ago, I was diagnosed with an autoimmune condition that affected my nerves,
731
my spinal cord and my optic nerves, and so I lost my vision gradually over the past ten years.
732
In your mind, you're visualizing what you put on a plate.
733
Yes, that's correct.
734
You know, I felt the plate and things like that before, and a lot of it is obvious by memory.
735
Do you ever think that your disability somehow could be an advantage in a competition like this
736
or just in cooking in general?
737
Yes, Chef.
738
Please excuse my chewing.
739
Yes, it is.
740
Because I can't see, I won't be worrying about what other people are doing.
741
I love the fact that you're tasting everything.
742
I have to.
743
I can't see.
744
One of my teaching methods with young chefs today is that we put a blindfold on them, and they understand the texture,
745
the taste, which is accelerated quicker when your eyes are closed and you're concentrating purely on the senses.
746
Yes, correct, Chef.
747
My rice did not turn out to par, so I'm not serving it to you.
748
Okay, I guess I'm done.
749
Thank you.
750
The catfish, how did you cook it?
751
With some caramel that I made by just caramelizing sugar on the stove and using coconut soda as well.
752
And with shallots and garlic.
753
And the base of the broth is made up of what?
754
Fish sauce.
755
Love the fact that you kept the fish on the bone.
756
Why?
757
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.
758
I think it looks more appealing, and that's just the way Vietnamese people eat.
759
You know, you're gonna be judged like everybody else in this competition.
760
Yes, Chef.
761
The dish does need the sort of stability.
762
It's a staple done beautifully, but missing the rice.
763
Yes, Chef, I understand.
764
I'm sorry.
765
Thank you.
766
Thank you.
767
So what's the idea behind cooking it in the clay pot?
768
It's supposed to aid with the quicker caramelization and braising of the product you put inside, chef.
769
Okay.
770
It's got a beautiful aroma.
771
Thank you, chef.
772
Well, thank you so much.
773
Thank you, chef.
774
Hi.
775
Hi, sir.
776
I'm Joe, obviously.
777
I've heard you give mean looks, but luckily I can't see it.
778
you have a great advantage as you talk about your food
779
not only are you able to express it in words
780
but your face speaks volumes yes your eyes beam with happiness and pride and passion
781
and you have a lot to be proud of.
782
Thank you, sir.
783
It's an amazing, amazing accomplishment.
784
Thank you, sir.
785
OK, Joe, yes or no?
786
100 % yes.
787
Thank you, sir.
788
Graham, yes or no?
789
Everybody has a story and has things that they have to overcome.
790
Judge solely on that dish.
791
Yes, Chef.
792
I'm a yes.
793
Oh, my god.
794
Thank you, Chef.
795
Your personal challenge aside, for me, that's one of the most delicious dishes I've tasted in this competition so far.
796
Do you know what I'm going to give you?
797
A white apron.
798
A white apron.
799
Congratulations.
800
Thank you.
801
I'll come and get it.
802
Congratulations.
803
Thank you so much.
804
I mean, really, good job.
805
Thank you.
806
Thank you.
807
Well done.
808
Thank you.
809
Wow.
810
I'm so touched that they all complimented me on my food, and they believed in me, so I feel ecstatic.
811
For everyone in America, you can overcome anything you want to overcome and get what you want to get, and I'm going to be the next MasterChef.
812
Tomorrow night on MasterChef, the search for the greatest home cook continues.
813
You didn't even taste your food.
814
Taking us to the country's heartland.
815
It's hard to believe that that was cooked by an amateur.
816
With some outcomes that will surprise and shock.
817
You're going to walk away with a culinary .
818
As husband and wife go head to head.
819
I will take her down.
820
I've come here to win.
821
Others go to any length to get ahead.
822
You are kidding me.
823
It's all part of the continuing journey to find America's next MasterChef.
824
One potato, two potatoes.
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Vocabulary and speaking notes for this lesson
This video has 824 sentences and 5446 words to shadow. The speech runs for 39:52. The speaker talks at a steady 137 words per minute, a comfortable pace for shadowing. Only 79% of the words are among the 3,000 most common in English, so the vocabulary is demanding.
Key vocabulary in this video
15 words from the video worth learning, with pronunciation and meaning:
| Word | Pronunciation | Meaning |
|---|---|---|
| chef noun | /ʃɛf/ | The presiding cook in the kitchen of a large household. |
| dish noun | /dɪʃ/ | A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle. |
| passion noun | /ˈpæʃən/ | A true desire sustained or prolonged. |
| congratulations | /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/ | Expressing praise and approval, expressing approbation. |
| delicious adjective | /dɪˈlɪ.ʃəs/ | Pleasing to the sense of taste; tasty. |
| butter noun | /ˈbʌtɚ/ | A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk). |
| recipe noun | /ˈɹɛs.ɪ.pi/ | Any set of instructions for preparing a mixture of ingredients. |
| peanut noun | /ˈpiˌnʌt/ | A legume resembling a nut, the fruit of the plant Arachis hypogaea, native to South America. |
| earn verb | /ɝn/ | To gain (success, reward, recognition) through applied effort or work. |
| fancy noun | /ˈfæn.si/ | The imagination. |
| overcome verb | /ˌəʊ.vəˈkʌm/ | To surmount (a physical or abstract obstacle); to prevail over, to get the better of. |
| darling noun | /ˈdɑɹlɪŋ/ | Often used as an affectionate term of address: a person who is very dear to one. |
| flavor noun | /ˈfleɪvə/ | The quality produced by the sensation of taste or, especially, of taste and smell in combined effect. |
| shrimp noun | /ʃɹɪmp/ | Any of many swimming, often edible, crustaceans, chiefly of the infraorder Caridea or the suborder Dendrobranchiata, with slender legs, long whiskers and a… |
| zimbabwe noun | Any of the prominent cultural ruins of which Greater Zimbabwe is the most well known. |
Phrasal verbs you will hear
| Word | Meaning |
|---|---|
| walk away with verb | To win (a competition or contest) handily or by a large margin. |
| caught up verb | Involuntarily involved in a situation. |
| come back verb | To return to a place. |
| fall out verb | To come out of something by falling. |
| figure out verb | To come to understand; to discover or find a solution; to deduce. |
| get ahead verb | To advance toward success. |
| go down verb | To descend; to move from a higher place to a lower one. |
| go out verb | To leave, especially a building. |
Pronunciation to watch
The speaker uses 213 contractions and reduced forms, such as I'm, don't, you've. Say them the short way, as you hear them.
- The “th” sounds: throat /ˈθɹoʊt/, worthy /ˈwɝ.ði/, mathematics /mæθ(.ə)ˈmæt.ɪks/, athletic /æθˈlɛt.ɪk/, athlete /ˈæθ.liːt/
- The “sh” and “zh” sounds: chef /ʃɛf/, dish /dɪʃ/, passion /ˈpæʃən/, congratulations /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/, delicious /dɪˈlɪ.ʃəs/
- Long words — get the stress right: congratulations /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/, beautifully /ˈbju.tɪ.fə.li/, culinary /ˈkʌlɪˌnɛɹi/, extraordinary /ɪksˈtɹɔːrdɪn(ə)ɹi/, stability /stəˈbɪlɪti/
How to practise with this video
- Listen to the whole video once without speaking and note the words you do not know.
- Shadow it sentence by sentence at normal speed, repeating each one until your rhythm matches the speaker.
- Record yourself and compare with the original, paying attention to words like chef, dish, passion.
Grammar in this video
The structures the speaker uses most, with the exact words from the video:
| Structure | In the video |
|---|---|
| Present perfect continuous have/has been + -ing — an action that started earlier and is still going on | have been cooking · I've been working · I've been baking |
| Present perfect have/has + past participle — a past action that still matters now | I've tasted · You've created · have been invited |
| Passive voice be + past participle — the focus is on what happens, not who does it | will be chosen · will be pushed · be crowned |
| Relative clauses who / which + clause — extra information about a person or thing | Those who make · vegetable, which are · taste, which is |
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.