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This is the MasterChef kitchen, where for one home cook, dreams will become a reality.

We're looking for one stunning dish.

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

That inspires me.

Very, very brave and courageous cooking.

Amazing.

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

Thousands came from all walks of life.

I am a bartender.

I am a pilot.

I am a physician.

I am a hairstylist.

I'm a senior in high school.

I'm a rock musician.

I'm a stockbroker.

I'm a stay -at -home mom.

Traveling from all corners of the country.

New York City!

Hannah!

Washington, D .C.

All coming together to share in their passion for food.

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

Oh, my God!

We've created a restaurant -quality dish.

It's absolutely delicious.

Yes!

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

Graham Elliott.

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

Joe Bastianich.

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

And, of course, Gordon Ramsay.

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

A master chef was perfection on every plane.

those who make it will face the toughest

and most dynamic challenges in MasterChef history looks like a horror movie that is a disaster that is disgusting

it will be pushed to new heights you've got to believe in yourself more cook for kings

and a queen hey y 'all in the end only one will show they have the talent the guts

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

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

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

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

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

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

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

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

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

Now, 100 home cooks will get the chance to present one dish that could change their lives forever.

Just an elite few will win an apron and earn a spot in the next round.

And only the best will be crowned America's next.

MasterChef.

Welcome to MasterChef.

You should all be very, very proud of yourselves.

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

They failed.

You succeeded.

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

Someone in this room is going to earn,

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

now how about fame notoriety look if that's your goal cooking isn't the quickest path

if you're good you might get written up in a magazine

get a few lines in a great newspaper what even some

of the most accomplished chefs in America don't have one of these your own cookbook

Imagine your face on the cover of this book.

Your signature recipe.

But there's one final box.

And what's under it is the real reason why all of

you should be here today this is the key to the reality of your dreams

the master chef trophy

we care about one thing and one thing only what you put on the plate

if it's subpar you're going home if it's extraordinary you'll get one of these

You all want one of these I

Can see it But be careful what you wish for

Because once you put that apron on Your life is gonna get harder Than you could ever imagine Can you handle it

Which one of you is an ex -master chef?

Okay, we are starving.

So don't just stand there.

Get cooking.

Good luck.

I'm going all the way.

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

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

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

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

While he may be unseasoned as a chef, he believes his appetite to win makes him a real contender.

Why is that on?

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

but i think

that experience is only part of the recipe for being a

great cook i've never used this kind of meat grinder before i don't know how it works i'm here

because i've always loved cooking i've always had a passion for it

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 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 come on stick i meant to be here i'm to where I belong.

Each home cook is given just five minutes to plate up their dish.

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.

Hi, Chef.

100

Hi.

101

Howdy.

102

What's your name?

103

Michael.

104

Michael, where are you from?

105

I'm from Austin, Texas.

106

Great, what are you cooking?

107

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

108

You've got five minutes.

109

All right, thank you so much.

110

Are you still at school?

111

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

112

Got a girlfriend?

113

No, I'm actually gay.

114

Boyfriend?

115

Got a boyfriend?

116

No, I do not.

117

I'm single.

118

I'm 19.

119

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

120

You're very proper, aren't you?

121

That's how I was raised to be.

122

I like to follow the rules most of the time.

123

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

124

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

125

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

126

And well done.

127

Embrace it.

128

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

129

You've got no reason to, either.

130

Yes.

131

Thank you, Chef.

132

Time's up.

133

Amazing.

134

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

135

Yes.

136

What should I be expecting inside there?

137

What have we got?

138

You should expect a lot of good flavors.

139

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

140

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

141

Yeah, listen, they're phenomenal.

142

Thank you so much.

143

The texture's beautiful, seasoned perfectly.

144

Great job.

145

Thank you so much.

146

You know they're good.

147

That's delicious.

148

Your dad's going to be super proud.

149

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

150

Competition really well done I'll go out one more and say

151

that you with that kind of technique

152

if you could bring it to other kinds of food You could go on and win this thing.

153

Yeah, it's a big yes.

154

Absolutely.

155

Yes.

156

Yes.

157

Yes.

158

Thank you so much

159

Thank you so much I've been working for until this point.

160

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

161

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

162

What are you cooking?

163

Frog leg egg from Young.

164

Frog leg egg from Young.

165

Young.

166

Young?

167

Yes.

168

Oh, excuse me.

169

I have a smoked shrimp.

170

It looks like a skid mark.

171

I mean, honestly.

172

I like that, though.

173

Visually, it looks like vomit.

174

I bet it tastes good, though.

175

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

176

It's like gnawing on a rosemary branch.

177

I made a mussel soup today.

178

Ooh.

179

Ah, tastes like .

180

The inside is raw.

181

I am making a seafood stew.

182

There's two things I like about this dish.

183

It's white and it's round.

184

So where are the frog's legs?

185

In the egg, we are.

186

Congratulations.

187

Thank you!

188

I'm the worst dish in this competition so far.

189

Oh, hell.

190

Our next home cook has survived a life full of challenges.

191

You want to go down the slide?

192

I'm a single mom from Los Angeles.

193

I have a son.

194

He's two.

195

His name is Danger.

196

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

197

We got divorced a couple of years ago.

198

I thought it was blind.

199

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

200

It's been tough.

201

I'm on a budget, unemployed.

202

I have $50 in my bank account.

203

We live in a very tiny 400 -square -foot room.

204

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

205

I don't know what I'm going to do if I don't get to eat, but I really don't.

206

Welcome.

207

First name?

208

My name's Monty.

209

Monty.

210

Monty Carlo.

211

Stop it.

212

What are you cooking?

213

It's a Puerto Rican shepherd's pie, and there's a green plantain that's fried twice.

214

You've got five minutes to blow us away.

215

So you're a single mom.

216

Yes, sir.

217

How many children?

218

I have one.

219

He's two and a half years old.

220

His name is Danger.

221

Danger.

222

What's the food ambition?

223

Where are we going with this?

224

I want a food truck.

225

You've got one minute left.

226

Oh, my gosh.

227

Here it is.

228

OK.

229

What are you doing?

230

We've got no idea.

231

You're running around from left to right.

232

You may be dizzy.

233

This is awful.

234

Don't I sell it well?

235

Are you done?

236

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

237

I got a little nervous and all caught up.

238

Oh, you guys like it.

239

Eggs with chopped olives, capers, raisins, cilantro.

240

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

241

It is.

242

Shut your mouth.

243

I swear.

244

Thank you very much.

245

All right, the recipe comes from where?

246

It's my grandmother's recipe.

247

He desperately needs a sauce because it's dry.

248

I don't know if I buy the shtick.

249

What?

250

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

251

That's not a shtick.

252

That's my real life.

253

Graeme, yes or no?

254

I like the dish.

255

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

256

And I'm a yes.

257

Thank you, sir.

258

Joe, guess I'm a Monty.

259

I don't know if I buy it.

260

I think you're giving me shtick.

261

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

262

It's a little bit overly sweet.

263

So I'm going to pass.

264

I'm going to say no. Monty.

265

Yes, sir.

266

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

267

I can do this.

268

Monty.

269

Yes, sir.

270

The judges have had quite a plateful of Monty.

271

Oh, my gosh.

272

Here it is.

273

Okay.

274

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

275

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

276

Now, her MasterChef dreams are in the hands of Gordon Ramsay.

277

Monty.

278

Yes, sir.

279

I'm sorry.

280

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

281

I guarantee you I'm one of the most passionate people you've ever met.

282

And I will give it my all.

283

I'm sorry, but you will not be seeing your son for a while, because you've got an apron.

284

Congratulations.

285

Well done.

286

Oh, my god.

287

The dish is delicious.

288

It's rich.

289

It's comforting.

290

And yeah, I think there's more to you.

291

Come put this on.

292

Thank you so much.

293

Good job.

294

Thank you so much.

295

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

296

This is just the beginning.

297

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

298

And I know I can do it.

299

So Monty passed the test, and New Jersey high school student Samantha McNulty make the grade.

300

Hi sister, how are you?

301

I go to an all -girl Catholic school.

302

Indeed she is one of the 100.

303

I love school.

304

I definitely am one of those kind of students.

305

This, and then that.

306

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

307

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

308

I'm excited.

309

I'm ready to go Welcome first name I'm Samantha. From where?

310

New Jersey.

311

How old are you?

312

18. Wow, one of the youngest.

313

Yes What are you cooking Samantha?

314

A mini quadruple layer carrot cake with cream cheese frosting You've got five minutes to get this dish done.

315

Your love for food comes from where?

316

It comes from my parents.

317

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

318

What are you doing?

319

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

320

Nice.

321

Are we done?

322

Yes.

323

All set.

324

So basil with the care kick, huh?

325

Yes.

326

Relax.

327

Don't look so nervous.

328

He doesn't bite.

329

And he loved desserts.

330

OK, good.

331

Trust me.

332

It's got a great mouth feel.

333

It's very moist.

334

Thank you.

335

Hmm.

336

I love carrot cake.

337

How long have you been baking?

338

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

339

Right.

340

It's very, very light.

341

It's so much lighter than it looks.

342

Was that on purpose, or?

343

Yes.

344

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

345

Yeah.

346

Joe, Samantha, I think your cake is actually quite good.

347

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

348

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

349

Thank you.

350

Grant.

351

You know, it's moist.

352

It's got some good technique to it.

353

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

354

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

355

Uh, who are you here with?

356

My parents and my sister and my brother.

357

Can you go and get them, please?

358

Sure, I'll go get them.

359

Please?

360

Thank you.

361

Thank you.

362

They want to see you guys.

363

This is my family.

364

Mom, dad, little sis, brother, welcome.

365

Thank you.

366

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

367

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

368

Don't let the bow distract you.

369

She could do it.

370

This is really hard.

371

Samantha, young, talented, tenacious.

372

I would like to see you.

373

it's the moment of truth for 18 year old high school senior samantha

374

and her multi -layered carrot cake i'm going to say yes

375

for me it's a no with the judge's vote split it's now up to Gordon Ramsay to decide her MasterChef fate.

376

Oh, this is really hard.

377

I'm Samantha Young, talented, tenacious.

378

I would like to see you come back next year.

379

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

380

You know, you're new to this, and I love the passion.

381

What I'd like to see you do is to spend more time in the kitchen, go on that journey, but start off and climb slowly.

382

I think you will grow.

383

Thank you.

384

Thank you very much.

385

Bye, guys.

386

Thank you very much.

387

Thank you.

388

It's OK, though.

389

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

390

This is America's next MasterChef next year.

391

Thank you.

392

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

393

La -la -la -la.

394

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

395

Yes to the apron.

396

Thank you.

397

And another three MasterChef aprons follow.

398

I'm here to win this competition.

399

Will 26 -year -old Ryan join them?

400

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

401

This is my time.

402

I'm ready.

403

I used to be spending thousands of dollars a month on these nice, fancy, frou -frou restaurants.

404

But I realized to myself at a certain point, I can go home and I can do this on my own.

405

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

406

Pressure cooking is the best.

407

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

408

I'm the flavor elevator.

409

I'm gonna keep braising the bar.

410

And then once we get to the top,

411

going over the top, America. And first name is?

412

Ryan.

413

You've got five minutes to blow us away.

414

What are you cooking for us today?

415

Red wine pressure cooked short ribs with corn pudding, roasted parsnips, and glazed cipollini onions.

416

What do you do for a living?

417

Right now, I'm not working.

418

So you've been unemployed for how long?

419

About a year and a half.

420

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

421

It's that I just didn't find exactly what I wanted to do yet.

422

Ryan, most people don't have that luxury.

423

What are you doing?

424

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

425

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.

426

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

427

Working in the kitchen is what I meant.

428

OK, not another ring.

429

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

430

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

431

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

432

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

433

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

434

I don't have any rings that size.

435

Just kidding.

436

OK.

437

Short ribs. In an hour.

438

In an hour, pressure cooker.

439

That's intense.

440

It is intense.

441

All right.

442

Did break apart with a spoon.

443

They're cooked beautifully.

444

Thank you very much, Crown.

445

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

446

I'll lay off the rings, I promise.

447

I'm ready.

448

I know I can do this.

449

I'm not entirely convinced.

450

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

451

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

452

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

453

So for me, it's a knife.

454

The short ribs could have been better.

455

But it was ambitious to try.

456

And you did get them cooked through in an hour.

457

The sauce, it should have been glazed over that.

458

But it was still a good sauce.

459

I am going to give you a yes.

460

Thank you very much, Graham.

461

Check.

462

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

463

You're, like, right in the middle.

464

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

465

It's up to you.

466

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

467

I think you're right there for me.

468

You're like right in the middle.

469

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

470

Step around here a second.

471

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

472

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

473

Like...

474

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

475

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

476

This apron means everything to me.

477

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

478

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

479

We have chips!

480

Can these next unique home cooks join them?

481

Oops, don't worry, don't worry, don't worry.

482

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

483

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

484

It's my favorite thing.

485

I'm a former cheerleader.

486

I interview serial killers.

487

And I try to understand why they do it.

488

I teach belly dancing.

489

I also do impressions.

490

Oh, oh, oh.

491

Well, hello, beautiful.

492

This is called the Hip Swiss.

493

Master chef in the show.

494

I can win this I know.

495

Graham, you're a spicy man.

496

You spoke to me.

497

Kenny, don't get upset, darling.

498

We haven't tasted the food yet.

499

I know.

500

And this is the figure eight.

501

And then we have the snake.

502

It's like a Beyonce video.

503

It tastes like a pig's toenail.

504

Yeah, I that one up.

505

I got one hour of sleep last night because I was so in this stupid dress.

506

It's worth it.

507

It looks fabulous.

508

I'm ready to take the criticism.

509

It's coming.

510

Give me an N.

511

N. Give me an O.

512

No. Sorry.

513

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

514

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

515

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

516

I play at Tougaloo College in Jackson, Mississippi.

517

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

518

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

519

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

520

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

521

Welcome.

522

Good to see you up there.

523

Thank you.

524

First name?

525

Josh.

526

What are you cooking for us?

527

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

528

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

529

You've got five minutes.

530

How old are you?

531

24. Wow, you're still growing.

532

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

533

I never missed a boat.

534

I mean, I'm still young.

535

My knee's still good.

536

I can definitely do it.

537

So what are you waiting for?

538

I want to be a chef.

539

That's why I'm here.

540

Last two minutes.

541

This is my heart.

542

This is what I do.

543

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

544

That's it.

545

Great.

546

Et tuve.

547

How would you rate that out of 10?

548

I would rate it a 10 and a half.

549

Wow.

550

Yeah.

551

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

552

Yeah, it's got heart.

553

Thank you, without a doubt.

554

You know, it looks like a restaurant dish, but more importantly, yeah, you cook like a pro.

555

Good job.

556

Thank you.

557

Pretty good job.

558

And you cooked it down with the shells.

559

Yes.

560

who taught you how to make that me i did it myself this is all me straight from the heart

561

see a little smile there everybody's smiling don't get over excited we've laughed bigger guys than you out of here

562

Okay, you know, I didn't think it was...

563

It's going to taste as good as it did.

564

You've got passion, clearly.

565

There's a talent there in that bowl.

566

I'm a yes.

567

Two words, slam dunk.

568

I think you can cook like a badass.

569

Congratulations.

570

Congratulations.

571

Do not step up.

572

Stay there.

573

Are you crying, big boy?

574

No, just a little bit.

575

Yeah, just excited.

576

Well done.

577

Great job.

578

Congratulations.

579

Thank you.

580

That was good.

581

That was yummy.

582

This is everything I dreamed of.

583

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

584

Can't nobody stop me.

585

Coming up...

586

Wow, that is dope.

587

The judges take a good look at themselves.

588

Look at Joe, he looks like a granddad.

589

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

590

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

591

So far, the competition has seen some spectacular successes.

592

Slam dunk.

593

And some epic failures.

594

The worst dish in this competition so far.

595

As the chase continues for a MasterChef apron.

596

Shami comes to MasterChef from Seattle, but her cooking is grounded in her African roots.

597

I am originally from Zimbabwe, and back home in Zimbabwe, girls are expected to know how to cook.

598

So it's been a part of me my whole life.

599

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

600

Getting an apron means the world to me.

601

It'll be a dream come true, not only for me, but for my family as well.

602

Hi.

603

Hi.

604

How are you?

605

How are you?

606

First name is?

607

Shami.

608

Shami.

609

Beautiful name.

610

What are you cooking?

611

I made a traditional Zimbabwean dish called Sadza Nehuku Nemuriwo.

612

When you eat it, you want to feel warm in your throat.

613

Let's get warm.

614

You've got five minutes.

615

All right.

616

What is it?

617

It's made from cornmeal.

618

It's got really no taste whatsoever.

619

So the sauce that I made is a chicken curry.

620

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

621

Great.

622

If you think of yourself coming out of the fields in Zimbabwe and you've had a hard, long day, this is what fills you up.

623

Oh, I like that spice.

624

Mm -hmm.

625

It's authentic.

626

That's what you've got.

627

You've definitely got heart on a plate, let me tell you.

628

Slightly confuse the collard greens with peanut butter.

629

Yeah.

630

That's how we do it.

631

Sometimes there's no meat back home, so they're going for the protein.

632

So they add the peanut butter, because meat can be kind of expensive.

633

Thank you.

634

Joe, yes or no?

635

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

636

I see you in the plate.

637

I see your ethnicity.

638

I see your personality.

639

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

640

I totally appreciate what you're trying to do.

641

It really, really needs seasoning.

642

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

643

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

644

I get all that, but is that MasterChef?

645

but disappointment soon turns to delight great job thank you as more home cooks walk away with an apron,

646

which brings today's totals so far to 11.

647

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

648

Wow.

649

That is dope.

650

Look at Joe.

651

He looks like a granddad.

652

Is Joe smiling or no?

653

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

654

Bloody hells about it.

655

And you need a bigger base for Graham.

656

Come eat some cake.

657

Damn it.

658

Graham just keeled over in his cake.

659

They're caricatures.

660

They're not supposed to be exact.

661

It's actually delicious.

662

Thank you.

663

I mean, really delicious indeed.

664

We're the best thing we've eaten today.

665

So Audrey from Texas wins an apron.

666

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

667

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

668

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

669

My husband's here supporting me.

670

He's my biggest fan.

671

I love food.

672

I love eating it.

673

I love creating it.

674

I feel like regardless of what your background is, your gender, your religion, food is something everybody has in common in this world.

675

And so I think food is what connects people together.

676

I'm definitely a competitive person.

677

I really want to get this apron.

678

I am here for a reason.

679

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

680

Wow, wow.

681

Welcome.

682

Thank you.

683

First name is?

684

My name is Christine.

685

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

686

Welcome.

687

Thank you.

688

Thank you, Chef.

689

The gentleman with you?

690

That's my husband.

691

His name is John.

692

Right.

693

Great.

694

What are you cooking?

695

I'm cooking Vietnamese comfort food.

696

It's a catfish braised in a clay pot and I pickled vegetables to go with it and some rice.

697

OK.

698

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

699

Thank you.

700

Just in front.

701

Just in front?

702

No, you were there.

703

Just a little bit higher, darling.

704

OK, thank you.

705

Thank you.

706

Christine?

707

Yes, chef?

708

Were you born blind?

709

No, no, chef.

710

Um, when I was, um, maybe about 10 years ago, I was diagnosed with an autoimmune condition that affected my nerves,

711

my spinal cord and my optic nerves, and so I lost my vision gradually over the past 10 years.

712

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

713

Yes, that's correct.

714

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

715

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

716

or just in cooking in general?

717

Yes, Chef.

718

Please excuse my chewing.

719

Yes, it is.

720

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

721

I love the fact that you're tasting everything.

722

I have to.

723

I can't see.

724

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

725

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

726

Yes, correct, chef.

727

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

728

OK, I guess I'm done.

729

Thank you.

730

The catfish, how did you cook it?

731

With some caramel that I made by just caramelizing on the stove, and using coconut soda as well, and with shallots and garlic.

732

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

733

Fish sauce.

734

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

735

Why?

736

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.

737

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

738

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

739

Yes, Chef.

740

The dish does need a sort of stability.

741

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

742

Yes, Chef, I understand.

743

I'm sorry.

744

Thank you.

745

Thank you.

746

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

747

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

748

OK.

749

It's got a beautiful aroma.

750

Thank you, Chef.

751

Well, thank you so much.

752

Thank you, Chef.

753

Hi.

754

Hi, sir.

755

I'm Joe, obviously.

756

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

757

You have a great advantage.

758

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

759

Yes.

760

Your eyes beam with happiness and pride and passion.

761

And you have a lot to be proud of.

762

Thank you, sir.

763

It's an amazing, amazing accomplishment.

764

Thank you, sir.

765

OK.

766

Joe, yes or no?

767

100 % yes.

768

Thank you, sir.

769

Graham, yes or no?

770

Everybody has a story and has things that they have to overcome.

771

Judge solely on that dish.

772

Yes, Chef.

773

I'm a yes.

774

Thank you, Chef.

775

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

776

Do you know what I'm going to give you?

777

A white apron.

778

A white apron.

779

Congratulations.

780

Thank you.

781

I'll come and get it.

782

Congratulations.

783

Thank you so much.

784

I mean, really, good job.

785

Thank you.

786

Thank you.

787

Thank you.

788

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

789

For everyone in America, you can overcome anything you want to overcome and get what you want to get.

790

And I'm going to be the next MasterChef.

791

Tomorrow night on MasterChef, The search for the greatest home cook continues.

792

You didn't even taste your food.

793

Taking us to the country's heartland.

794

It's hard to believe that that was cooked by an amateur.

795

With some outcomes that will surprise and shock.

796

You're going to walk away with a culinary .

797

As husband and wife go head -to -head.

798

I will take her down.

799

I've come here to win.

800

Others go to any length to get ahead.

801

We are kidding.

802

It's all part of the continuing journey to find America's next MasterChef.

803

One potato, two potatoes.

804

You

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Vocabulary and speaking notes for this lesson

This speaking lesson is built on the video “[Vietsub] Vua Đầu Bếp Mỹ Mùa 3 - Tập 1”. The speaker keeps coming back to these words: chef, Masterchef, cooking. This video has 804 sentences and 5536 words to shadow. The speech runs for 42:42. The speaker talks at a steady 130 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.
earn verb	/ɝn/	To gain (success, reward, recognition) through applied effort or work.
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.
rib noun	/ɹɪb/	Any of a series of long curved bones occurring in 12 pairs in humans and other animals and extending from the spine to or toward the sternum.
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.
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…
carrot noun	/ˈkæɹət/	A vegetable with a nutritious, juicy, sweet root that is often orange in colour, Daucus carota, family Apiaceae, especially the subspecies sativus.

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.
come down to verb	To reach by moving down or reducing.
come up verb	To emerge or become known, especially unexpectedly.
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.

Sentences worth repeating

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

Which one of you is an ex -master chef?
You're very proper, aren't you?
Don't I sell it well?
Hold on, you're putting sauce in a ring?
Do you know what I'm going to give you?

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 · have you been baking
Present perfect have/has + past participle — a past action that still matters now	I've tasted · We'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

Pronunciation to watch

The speaker uses 217 contractions and reduced forms, such as I'm, don't, you're. 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.

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 →