Shadowing Practice: Master Chef mùa 3 tập 1 - Learn English Speaking with Video
Creating lesson...
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This is the MasterChef kitchen.
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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 am a pilot.
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I am a physician.
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I am a hair stylist.
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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!
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New York City!
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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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We'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 Vastiani.
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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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I'll serve it!
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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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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 this 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, 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? to the top. Do you?
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Someone in this room is going to earn,
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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.
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Your signature recipe.
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But there's one final box, 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 Subpar you're going home.
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It's extraordinary.
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You'll get one of these.
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A MasterChef apron.
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You all want one of these.
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I can see it.
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But be careful what you wish for.
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Because once you put that apron on, your life is gonna get harder than you could ever imagine. Can you handle it?
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Can you handle it?
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Yeah!
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Are you ready?
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Yeah!
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Which one of you is the next master chef?
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Okay.
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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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Fuck!
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Faster ship 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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I'm passionate about cooking, I love cooking.
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It would mean everything for 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, 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, Sorry, did you break? he believes his appetite to win makes him a real contender.
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Why is it 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 the only part of the recipe 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, but
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especially for my parents cooking has never been a very reputable profession
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And they've always wanted me to pursue something math
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and science related instead And I'm here to really prove to myself to prove to them
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and to prove to those around me that cooking is something that I do well Come on, stick.
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I meant to be here.
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I'm supposed to be here.
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This is where I belong 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 scallion salad, and also homemade chili oil.
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You've got five minutes.
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All right, thank you so much.
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Are you still at school?
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Yes, 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 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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It's like, Dad, I want to be a cook, and I'm gay, by the way.
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Uh, 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.
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Thank you, Chef.
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Nice job.
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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 and we 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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Text is beautiful, seasoned perfectly.
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Great job.
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Thank you so much.
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You know they're good.
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That's delicious.
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Your dad's gonna be super proud.
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Michael, let me tell you, I 100% on 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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It'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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What up, buddy?
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Yeah?
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Congratulations.
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Thank you so much.
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Thank you so much.
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Put that on, wear it on bride.
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Yes, I will not disappoint you guys.
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It's incredible, I've never been praised 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.
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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 young.
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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.
200
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.
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I've got a homemade bow tie for fellow 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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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 room.
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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 You wanna 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, he's two, his name is Danger.
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He's gonna 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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I thought it was blind.
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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.
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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 2 and 1 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 may be dizzy.
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This is awful.
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Don't I feel 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 gonna make with it, the mojo.
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I got a little nervous and all caught up.
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You guys like it?
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Eggs with chopped olives, capers, raisins, cilantro.
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It's a little sweet, 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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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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Desperate 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, that's my real life.
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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?
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Come on, take it.
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I don't know if I buy it.
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I think you're giving me 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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The judges have had quite a plateful of Monty.
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Oh, my gosh.
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Here it is.
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Okay.
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A spirited single mom who, so far, has left Joe and Graham divided.
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I'm going to say no. And I'm a yes.
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Now her master chef dreams are in the hands of Gordon Ramsay.
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Ponson.
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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.
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They've seen your son for a while.
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We'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 and yeah, I think there's more to you.
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Come put this on.
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Congratulations.
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Thank you so much.
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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.
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This is just the beginning.
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It's going to be a fight with every step of the width, but I'm a fighter.
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So Monty cast the test.
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And New Jersey high school student Samantha McNulty make the grade.
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Hi sister, how are you?
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I go to an all-girl Catholic school.
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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, and that got me interested, and I think it's fun to create something.
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I'm excited.
337
I'm ready to go.
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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.
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How old are you?
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18. Wow, one of the youngest.
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Yes.
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What are you cooking, Samantha?
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A mini quadruple layer carrot cake with cream cheese frosting.
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We've got five minutes to get this dish done.
349
Your love for food comes from where?
350
It comes from my parents.
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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.
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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.
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Joe.
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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.
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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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Why Practice Speaking with This MasterChef Video?
Practicing English speaking with this video offers a dynamic, real-world context that mirrors everyday conversation—perfect for english speaking practice. The dialogue blends excitement, personal stories, and professional feedback, exposing learners to natural intonation, pacing, and emotional expression. Whether you’re a beginner or refining fluency, the mix of casual self-introductions (“I am a bartender”) and dramatic reactions (“Oh my God!”) helps you adapt to diverse speaking scenarios. Plus, using a shadowing technique with this content—repeating lines aloud in sync with the speakers—builds muscle memory for authentic pronunciation and rhythm, making it ideal for a shadowing site or self-study.
Grammar & Expressions in Context
The video is rich with practical structures. First, present simple for self-identification: “I am a pilot” or “I think about food every day” teaches concise self-introduction, a key skill for social and professional settings. Second, conditional phrases like “if their life depends on it” (from Gordon Ramsay) show how to emphasize urgency. Third, exclamations such as “That is a disaster!” highlight emotional language, crucial for conveying tone. Finally, future aspirations like “MasterChef is going to be the springboard” use “going to” for planned goals, a common structure learners often mix up with “will.” These phrases are easy to isolate for learn english with videos practice, as they’re repeated and contextually clear.
Common Pronunciation Traps
Several words in the video pose challenges for non-native speakers. “Culinary” (pronounced /ˈkʌlɪnəri/) is often misstressed on the second syllable; listen for the short “u” sound. “Finesse” (/fɪˈnes/) can trip up learners with its silent “e” and soft “s” ending. Additionally, Gordon Ramsay’s accent may emphasize certain vowels—for example, “perfection” (/pərˈfekʃn/) might sound more like “puh-FEK-shun” with a slight glottal stop. Practicing these with the shadowing technique helps refine improve english pronunciation by mimicking native speakers’ stress and intonation. Don’t overlook casual contractions like “I’m” or “it’s,” which are essential for sounding natural in fast-paced dialogue.
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.