Shadowing Practice: MasterChef Season 5 Heated Moments Part 1 - Learn English Speaking with Video

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Guys, just over 15 minutes left.

Look at the Astro Station.

Does she cook like that at home?

This is not going to apply.

This is disgusting.

This is not how you work in restaurants.

Everyone, listen up a second.

We're not going to tolerate disgusting working conditions.

This is a kitchen.

We have sanitary standards.

This is dangerous.

You're gonna fall, you're gonna hurt yourself, you're gonna hurt me, and I'm just not gonna tolerate it.

Here we go.

I'm going home.

Back to my four children, the New Orleans.

Take this as a warning, because if you were in my kitchen, you'd be taking a taxi home.

Wow, I'm embarrassed, but all I know is that right now, Astrid, you've got to focus.

Thought they had people that cleaned.

Corey, let's go.

Here we have fried chicken with sautéed spinach with a potato souffle and a Parmesan crisp.

It's a play on the souffle.

There's a golden rule in cooking, you never play with a souffle.

Yes, Chef.

Man.

Wow.

How did you cook the chicken?

Deep fried it at about 350 for 10 minutes or so, a little bit over, probably.

Man.

Here's the thing.

I mean, if there's one staple across the country, it's fried chicken.

Yeah.

Well, your stuff.

So this stuff should be done with your eyes closed.

I broke the plate.

My apologies.

The dish was broken way before that.

Thank you.

Man.

Chandis.

Please bring us your dish.

What's this dish called?

This is a rusty stack with spinach, shrimp, and mint.

A rusty stack?

It's potato pancakes, essentially.

You know, the shrimp, they're cooked fine.

But you know one of the worst offenses in the MasterChef kitchen?

No. Serve us raw potatoes. Have a bite. Is it raw?

It is raw. And look.

Wow.

You've got a mixer on your thigh.

That's dedication right there.

Thank you.

45 minutes to go.

Elizabeth, what are you making?

I'm making a strawberry balsamic cake with a honey mascarpone icing in between.

I'm calling it a strawberry tall cake.

Who's going to screw up tonight?

Why Leslie?

Because he's, because he likes to flap his jaws and not cook so much.

So he talks too much.

Talks too much.

Good luck.

Thank you so much.

Perfect.

60 minutes gone.

You've now got 30 minutes to go.

I've never said anything to you, Elizabeth, never once.

You want to get ugly?

Let's get ugly.

You don't know where the hell I've been.

You live in Malibu.

Oh.

You want to know why I live in Malibu, sweetheart?

It's because I worked my ass off.

You know what work is, OK?

Shh, please stop yelling at me.

No, no. I got where I got because I work.

Ugh.

I know.

Oh, I worked so hard to get where I am?

Obviously, your wife works, and you don't.

Don't want your to me about where I live.

Figure out how I got there.

Earmuffs.

I work.

You want drama, I'll give it to you.

You ain't seen yet.

Leslie?

Yes, sir?

I've never even spoke to this girl, and they say all I do is talk, talk, talk.

Because I talk to other people and I don't talk to them, they're jealous.

Here's the thing.

The oldest, one of the most mature, start showing it.

I apologize.

Pull this back.

I'm sorry.

Apology accepted.

The two worst dishes belong to...

100

Cutter and Astrid.

101

Time to taste them both and then decide which one will be going home.

102

Cutter, you're shaking your head.

103

I ain't got a lot of shit.

104

The first time I've ever tried something like this, man, I thought I did damn good on it.

105

Step up.

106

Show me what you got.

107

I did a play on a cappuccino with a coffee pudding

108

and a vanilla whipped cream and some caramel and cinnamon on top.

109

Do you know what hurts me?

110

A proper kick in the .

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You stuck a MasterChef logo.

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I'm trying to honor the show, sir.

113

Serious?

114

Yes, Chef.

115

So you got the pastry cream there?

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Whipped cream whipped cream on top underneath that you've got what and I've got caramel and cinnamon

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Come on honestly

118

To anyone it doesn't look like a dessert

119

Roger that Do you know what Biscotti stands for no idea sir beast means twice Cotti means cooked

120

So I flipped it.

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Now, you would normally, you would cut these and then individually bake them again, the whole concept of biscotti.

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And that brings me to my point for the entire room.

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This is the MasterChef kitchen.

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Dishes have standards.

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We're here to distinguish who has a future in this kitchen and who doesn't.

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Yes, sir.

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Thanks, Carter.

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Astrid, let's go, please.

129

Describe your dish.

130

Lemon tart with lavender.

131

That's raw, right?

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I imagine so.

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You imagine so.

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If something's not cooked, what do you do?

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You don't serve it.

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Leave it in the oven.

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I'm struggling to understand where we can go with you, because I don't think there's much potential.

138

I've never seen it like that.

139

This tiny little corner looks cooked, so...

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I know that pastry might not be your strength, but to win the competition, you need to be able to come in and understand,

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whether it's dessert or fish, how to still step up and make it happen.

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Absolutely.

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A magical meatloaf.

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There's an art to it, right?

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Exactly.

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I mean, it can't be a giant meatball.

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It can't be a hamburger formed into a square.

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It's got to be its own thing.

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What would you do?

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So I would do something modern.

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I would line my malt with the bacon.

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The actual mixture of the meatloaf, pork, beef, veal.

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I love adding roasted mushrooms and also some garlic that's been toasted off and breadcrumbs, but just enough to bind it.

154

I don't want a super heavy, dense meatloaf.

155

What do you think the biggest mistake that these home cooks will make with a meatloaf tonight?

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If they don't taste the seasoning of the pate before they start cooking, i .e., make your blend.

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Get your seasoning in there, and then fry off a small amount before you bake it.

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And then adjust accordingly.

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And then adjust accordingly, because you cannot season the meatloaf after it's been cooked.

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Okay, Stephanie, how's it coming?

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You excited?

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Yeah, everything's going well.

163

Couscous.

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Couscous, wow, that's interesting.

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I've never seen that with meatloaf.

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That's a blue cheese cream sauce.

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What are you doing with that?

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Putting it on top of my lamb meatloaf.

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Wait, that's very nontraditional.

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Have you ever made this before?

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No. Are you out of your mind?

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I might be, but you know, I'm trying to win.

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So you got to be a little out of your mind.

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Do you want to go home?

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I wanted you to taste my food.

176

I didn't want to be up there looking pretty.

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I'm not just a pretty face.

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I am here to win this competition and show America what I'm about, which is cooking.

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This is kind of new, this particular combo, but higher risk, higher the reward.

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Stephanie, please.

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So describe the dish, please.

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It's an herbed lamb meatloaf.

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It has couscous, pepper ribbons, and a blue cheese cream sauce.

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Blue cheese and couscous, that classic combo.

185

Wow.

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Yeah.

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Sorry.

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There's no way on earth I can swallow that.

189

Very dry combination.

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I've got lots of chili flakes.

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Blue cheese and chili, couscous and lamb.

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Where are you going on this?

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Well, I took a risk, and, um, no. You don't like it, but.

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H -O -M -E.

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That's where you should be heading.

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You don't put cheese sauce with a meatloaf.

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You don't serve couscous with meatloaf, and you've got this one so wrong.

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I cannot tell you enough.

199

Seriously disappointing.

200

Thank you.

201

Next up, please, Whitney.

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I glance over at Whitney's dish, and it looks pretty pedestrian, honestly.

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Didn't look like there was a whole lot going on with her plate.

204

So tell me exactly what we have here.

205

Caribbean, Asian, fusion -style meatloaf.

206

I use some lemongrass, soy, some garlic and ginger.

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And also I have sweet potato mash and green beans.

208

The issue I'm having is the meatloaf itself has the mushrooms going through it and these other things, but it doesn't really taste like anything.

209

And I'm getting the sweet potato and then that sweet glaze, and it's just like honey and the mango.

210

That's all I really get.

211

It could be like a weird meat dessert creation somehow.

212

I can't think of anything worse to go in a meatloaf lemongrass and mango with a sauce.

213

The meat is dry.

214

It's way overcooked.

215

It's bland.

216

You know, you brought it up.

217

The first thing that came to mind for me was a TV dinner.

218

But unfortunately, you've taken a TV dinner and turned it into a TV disaster.

219

My apologies.

220

To the meatloaf.

221

Next up, Dan Wu, please.

222

Thank you.

223

I think the plate looks beautiful.

224

There are some great colors on it.

225

I'm actually pretty confident.

226

Soto, describe that, please.

227

It's round veal, pork and short ribs, some carrots, onions, shiitakes, and then I've got a quick kimchi of Brussels sprouts,

228

Swiss chard and bok choy. That is absolutely disgusting.

229

The blend is way too wet.

230

Not a big fan of raw Brussels sprouts.

231

That is one of the worst meatloaves I've ever eaten.

232

Well, the red team's food, you can see that it's raw, not even cooked.

233

I don't know what else to say other than it's horrible.

234

That's not cooked.

235

That is not cooked.

236

Victoria, they're not done.

237

They're not.

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No. I can't blur for the red team.

239

I mean, just look at the meat.

240

It's raw.

241

Hey, red team, get your ass over here.

242

All of you!

243

Look, they're raw.

244

This is, like, my worst nightmare.

245

And as team captain, I know I'm screwed.

246

Team captain, my ass.

247

Raw pork to these guys?

248

Are you kidding me?

249

We are in big trouble.

250

As far as I'm concerned, if we serve these troops raw pork, we should all go home.

251

Look at the respect you've got for the soldiers.

252

Get your together.

253

Hey, hey, guys, I'm going to stop you here.

254

Get a grip.

255

Butterfly the pork.

256

Yes, Chef.

257

Look at Cutter.

258

Great idea.

259

Butterfly it.

260

That's a faster cook over time.

261

Come on.

262

Woo!

263

Yeah.

264

Woo!

265

Daniel chose to stay the cook.

266

Could you imagine if he goes home?

267

Oh, yeah.

268

It doesn't look too comfortable right now.

269

Stephanie, how are you feeling?

270

I'm feeling good right now.

271

What's your twist on this one?

272

I'm throwing some pecans in the crust.

273

Have you done that before?

274

I've never even made a blueberry pie.

275

They take minimum 50 minutes to cook.

276

That means you have to get this in the oven in the next 10.

277

I got it under control.

278

Stephanie, please, describe the pie.

279

It's a blueberry pie with brandy and cinnamon, and it's pecan crusted at the bottom, and then it's regular lattice and pecan crust on the top.

280

Why so many pecans?

281

I know you're going to taste a lot of blueberry pie today, so I wanted to just make it different and for it to stand out.

282

The pastry's crumbling like mad.

283

I'm struggling.

284

It's almost falling apart.

285

I've never made a blueberry pie before.

286

The pastry's undercooked, so it's doughy on the bottom.

287

But the big issue for me is that it is so sweet, I wouldn't go near a second mouthful.

288

I think the only person in here tonight that would like that pie would be Elise.

289

You think this is better than Elise's?

290

Considering that Elise is a baker, I think it is.

291

Thank you.

292

Thanks. Is anybody in?

293

I'm screwed.

294

I have to start over.

295

I'm remaking my dough because I forgot to add eggs to it.

296

I have to start over all over right now, and I don't have any yeast.

297

Elise, did you grab any extra yeast?

298

No, I'm sorry.

299

I only got the two.

300

Francis Biondi, did you grab any extra yeast?

301

No. Do you have any extra yeast?

302

One packet, two packets?

303

I'm seeing you.

304

I'm basically shouting down the line to anybody that might have yeast and no one will give me anything.

305

Did you grab any extra yeast?

306

Nope.

307

Even if I had yeast, it's highly unlikely that I'd give it to Courtney.

308

Do you have any extra yeast?

309

No, no more yeast.

310

I see Courtney running around like a fool, and all I can really think is, my plan's working.

311

Goodbye, Courtney.

312

Do you have any extra yeast?

313

Sorry, honey.

314

Um, I'm .

315

Okay, Francis.

316

You have the whole kitchen in here.

317

Do you have any extra yeast?

318

I love you.

319

Thank you.

320

Honestly, Francis, what the hell?

321

You just messed with my plan right now.

322

No kissing Scottish Francis.

323

I'm so grateful.

324

You better rise.

325

Courtney, let's go.

326

If you forget the most important ingredient for donuts, then you're kind of stupid and you should go home.

327

I want to get that girl out of here.

328

First of all, no heels.

329

I had to do a lot of running today.

330

Right, let's go look.

331

Wow.

332

So what have we got in there?

333

A raspberry frosted donut and a chai glaze on the other.

334

Mm -hmm.

335

The dough, aerated, nice and crispy on the outside.

336

They're salty.

337

No, it's seriously salty.

338

Ah.

339

Please tell me you didn't put salt in in place of sugar.

340

That is a mistake.

341

I did not purposely put more salt in there.

342

I can tell you it tastes weird.

343

Yes.

344

It's like you've lost your heels.

345

You've lost your mojo.

346

You've peaked.

347

You won the last dessert challenge.

348

Mm -hmm.

349

Is that you now on the descent?

350

No. I did hit a large bump.

351

I picked everything up and kept going, and I didn't give up.

352

It sounds like you're sliding down the aerial faster than you got up there.

353

What a shame.

354

I'm sorry, chef.

355

The actual donut, the dough itself, I think, is a little firm.

356

It's not that light, fluffy kind of donut.

357

The technique is just not what it needs to be.

358

What's this topping?

359

A raspberry and blood orange icing.

360

How did you let the salt slip?

361

It had to have happened when I was just rushing to get the second batch of dough.

362

It's hard for me to love these donuts.

363

It's hard for me to even like them.

364

I'm sorry, Chef.

365

Clearly, her Little Miss Perfect streak has been broken because her donuts taste like .

366

The next donuts we'd like to taste, please step forward, Cutter.

367

All right, Cutter, let's take a look.

368

What are they?

369

I made a chocolate peanut butter donut and a white chocolate and strawberry donut.

370

Small and uneven, and your chocolate glazing is broke.

371

What's the filling?

372

Uh, dark chocolate and peanut butter.

373

Dark chocolate and peanut butter?

374

All right, let's see.

375

Oh, no filling.

376

What happened?

377

I don't know.

378

I thought I had it all the way in there.

379

I squeezed the bag.

380

Is that like a...

381

Was that part of your imagination, the filling, or did it actually happen?

382

No filling again.

383

I mean, I have no excuses.

384

You certainly don't.

385

I mean, especially for the fact that you come here and you tell me you're going to give me a filled donut.

386

I don't even know what this is.

387

Yeah.

388

Right on.

389

So, a bunch of technical errors.

390

On the flavor, they're not, you know, they're not terrible, not the worst donut.

391

Yeah, I thought my peanut butter was pretty awesome.

392

It sucks.

393

Yeah, it does suck.

394

Desserts, man.

395

I might be worried.

396

I hear you.

397

I am.

398

OK, Leslie.

399

I do not want to be on Leslie's team.

400

He does not know how to communicate with people.

401

Tyron.

402

Ron.

403

Tyran.

404

I'm sorry.

405

I apologize.

406

I apologize.

407

I'm sorry.

408

And of course, I get picked to be on Leslie's team.

409

Francis L.

410

Right.

411

Captain, where are you?

412

Yes, sir.

413

Explain the menu.

414

We're doing scallops on a pea puree.

415

Avocado.

416

With an pea and avocado puree.

417

And we're going to do a little fennel on the side. On top. On top.

418

Sounds like stuff.

419

Francis B, do you know the menu more than the captain?

420

Yes, he knows the menu more than I do.

421

Hold on a minute.

422

Who's the captain?

423

I'm the captain.

424

OK, entree.

425

Talk about the entree.

426

Sea bass.

427

The sea bass.

428

We're going to, uh...

429

We got, uh, uh...

430

Do the red team know what they're doing?

431

No, we're still trying to get our groove.

432

I mean, seriously?

433

Can you have a meeting and get your together now?

434

Okay.

435

This is embarrassing!

436

Talk to me.

437

Everybody's walking away.

438

Talk to me.

439

Leslie's panicking.

440

He's all over the place.

441

He's going, talk to me!

442

Talk to me!

443

Talk to me.

444

Anybody need anything?

445

We're finished with the ginger.

446

No more ginger?

447

Talk to me.

448

You're supposed to be telling us what to do.

449

Why do we gotta talk to you?

450

Talk to me.

451

I don't know what the is happening right now.

452

Put the strainer in the pot.

453

No, put the strainer in that pot.

454

Leslie, you need to stop yelling, okay?

455

You're not helping our team at all right now.

456

You're wasting a lot of time.

457

No, I'm not.

458

Nobody seems to be listening.

459

I'm trying my best.

460

I've never done this before.

461

I've never led people who didn't want to be led.

462

Let's go!

463

We are getting lost.

464

Leslie, get it together.

465

Let's go.

466

Back in the kitchen, the red team is finishing up their final table of entrees.

467

But Christian is concerned by teammate Tyler's appetite.

468

Come on, guys.

469

Keep it going.

470

Keep it going.

471

Let's go.

472

I'm eating.

473

No more eating.

474

I don't want to see nobody else eating.

475

Tyler.

476

Yes, Chef.

477

We'll eat after we serve the wedding.

478

Let's go.

479

We're here to work, not eat.

480

I need beautifully cooked fish.

481

I have eight coming up.

482

1, 2, 3, 4, 5, 6, 7, 8, 9, 10.

483

We're short two portions.

484

We don't have any more fish.

485

Red Team, what's wrong?

486

We were short fish.

487

What do you mean we short a fish?

488

How many portions are we short?

489

Two portions, we're short.

490

Two portions.

491

Only thing that can go through my mind, Tyler.

492

Like, where is my fish?

493

I saw you eating it, and it was in his damn stomach.

494

So we're going to have to send out two guests with half portions of fish.

495

Because the big portions there, you're going to have to cut in half.

496

I'm not serving them nothing, guys, huh?

497

We're doomed.

498

We're going down.

499

And it was like the Titanic.

500

We were seeking.

501

Service, please.

502

Tensions are high right now on the red team because now we got to go through a pressure test.

503

And I did feel some responsibility for a certain amount of what happened here.

504

But for starters, I'm sorry I didn't turn out to be what you guys wanted.

505

I'm not perfect, okay?

506

This is a learning curve for me.

507

You have no communication skills at all.

508

Can I say something?

509

Are you just going to jump in every time because you're an 18 year old and that's what you do.

510

Hey, you know what?

511

You know what?

512

You can disrespect me all you want, okay?

513

Because that's what teenagers do, okay?

514

So grow up and grow some balls.

515

Leslie, you're 56.

516

She's 18.

517

Don't compare with her.

518

From the moment I picked her, she gave me this look of, I don't want to be on your team.

519

No, why?

520

It's because you mispronounced my name.

521

Well, I'm sorry.

522

I've apologized.

523

I don't know how else to put sorry.

524

S -O -R -R -Y, that's sorry.

525

You're not sorry at all!

526

You're being really condescending right now, and it's not...

527

Of course I'm condescending, because I'm tired of getting beat up by everybody here.

528

I'm gonna stand here and be abused, okay?

529

Enough is enough.

530

She had no respect for me from day one, and if you want respect, you have to earn it, and if I give it to you,

531

I damn better get it back.

532

That's how the real world works.

533

Please, may I thank you?

534

That's how I was brought up.

535

Not crying and running.

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Daily ConversationWorking Adults

Vocabulary and speaking notes for this lesson

This speaking lesson is built on the video “MasterChef Season 5 Heated Moments Part 1”. This video has 534 sentences and 3395 words to shadow. The speech runs for 23:26. The speaker talks at a steady 145 words per minute, a comfortable pace for shadowing. Only 78% of the words are among the 3,000 most common in English, so the vocabulary is demanding. 81 of its 534 sentences are questions, so it is good practice for question intonation and short answers.

Key vocabulary in this video

15 words from the video worth learning, with pronunciation and meaning:

Word	Pronunciation	Meaning
yeast noun	/jist/	An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
dish noun	/dɪʃ/	A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle.
chef noun	/ʃɛf/	The presiding cook in the kitchen of a large household.
potato noun	/pəˈteɪ.təʊ/	The edible starchy tuber of the plant species Solanum tuberosum.
butter noun	/ˈbʌtɚ/	A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).
apologize verb	/əˈpɑləˌd͡ʒaɪz/	To make an apology or excuse; to acknowledge some fault or offense, with expression of regret for it, by way of amends
peanut noun	/ˈpiˌnʌt/	A legume resembling a nut, the fruit of the plant Arachis hypogaea, native to South America.
dough noun	/doʊ/	A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, or butter, that is made into a particular form and then baked.
dessert noun	/dɪˈzɝt/	The last course of a meal, consisting of fruit, sweet confections etc.
honey noun	/ˈhʌni/	A sweet, viscous, gold-colored fluid produced from plant nectar by bees, and often consumed by humans.
menu noun	/ˈmɛn.juː/	The details of the food to be served at a banquet; a bill of fare.
disgusting adjective	/dɪsˈɡʌstɪŋ/	Causing disgust; repulsive; distasteful.
apology noun	/əˈpɑ.lə.d͡ʒi/	An expression of remorse or regret for having said or done something that harmed another: an instance of apologizing (saying that one is sorry).
lamb noun	/ˈlæm/	A young sheep; especially, one younger than nine months.
whip noun	/ˈwɪp/	A lash; a pliant, flexible instrument, such as a rod (commonly of cane or rattan) or a plaited or braided rope or thong (commonly of leather) used to create a…

Phrasal verbs you will hear

Word	Meaning
go through verb	To travel from one end of something to the other.
start over verb	to begin again; to return to the beginning
step up verb	To increase, augment, or advance, especially by one or more steps.
beat up verb	To give a severe beating to; to assault violently with repeated blows.
bring up verb	To mention.
come up verb	To emerge or become known, especially unexpectedly.
fall apart verb	To disintegrate, to break into pieces.
figure out verb	To come to understand; to discover or find a solution; to deduce.

Sentences worth repeating

Short, complete lines from the video that you can reuse in everyday conversation:

How did you cook the chicken?
Elizabeth, what are you making?
You want to get ugly?
If something's not cooked, what do you do?
What's your twist on this one?

Grammar in this video

The structures the speaker uses most, with the exact words from the video:

Structure	In the video
Conditional sentences if + clause, will/would + verb — a condition and its result	if you were in my kitchen, you'd be
Present perfect have/has + past participle — a past action that still matters now	have fried · I've never said · I've been
Passive voice be + past participle — the focus is on what happens, not who does it	should be done · was broken · been toasted
Relative clauses who / which + clause — extra information about a person or thing	about, which is · people who didn

Pronunciation to watch

The speaker uses 156 contractions and reduced forms, such as I'm, don't, you're. Say them the short way, as you hear them.

The “th” sounds: underneath /ˌʌndɚˈniθ/, thigh /θaɪ/
The “sh” and “zh” sounds: dish /dɪʃ/, chef /ʃɛf/, shrimp /ʃɹɪmp/, mushroom /ˈmʌʃˌɹuːm/, rush /ɹʌʃ/
Long words — get the stress right: apologize /əˈpɑləˌd͡ʒaɪz/, apology /əˈpɑ.lə.d͡ʒi/, accordingly /əˈkɔɹ.dɪŋ.li/, essentially /ɪˈsɛnʃəli/, imagination /ɪˌmæd͡ʒəˈneɪʃən/

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 yeast, dish, chef.

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.

Shadowing technique: read the full step-by-step guide →

Shadowing Practice: MasterChef Season 5 Heated Moments Part 1 - Learn English Speaking with Video

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Vocabulary and speaking notes for this lesson

Key vocabulary in this video

Phrasal verbs you will hear

Sentences worth repeating

Grammar in this video

Pronunciation to watch

How to practise with this video

What is the Shadowing Technique?