Masterchef (2010–…): Season 11, Episode 3 - Paula Deen - Auditions Round 3 - full transcript
The final audition round of the season; guest judge Paula Deen.
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NARRATOR: Gordon's back, and
he's brought the world's best.
GORDAN RAMSEY: This is
"Masterchef Legends."
NARRATOR: All new Wednesdays.
And watch other Fox shows
like, "Crime Scene Kitchen."
JOEL MCHALE: Did you
make the right dessert?
NARRATOR: "Hell's Kitchen"
and "Lego Masters" on Fox.
Gordon: Previously on
"MasterChef Legends"...
Welcome to the incredible
MasterChef kitchen.
You are the best home cooks
in the country.
This is "MasterChef Legends."
Please welcome Emeril Lagasse.
Curtis Stone.
There are only
15 aprons to give out.
- Yee-haw!
- Joe: This year, with legends,
you need nerves of steel
in the MasterChef kitchen.
It doesn't come together
as a perfectly cohesive dish.
The dish completely
missed today.
Curtis:
Your execution was perfect.
- Now I'm like, "Okay, well, what's next?"
- [screams]
Joe: Ten home cooks
have earned aprons.
Gordon: We only have
five aprons left.
It's coming down to the wire.
Tonight, the heat is on
for the final round
of auditions.
I am the frickin' pie queen.
Adding to the pressure
is a legendary chef...
She is the undeniable queen
of Southern cuisine.
Paula Deen!
...who's got a lot to say.
I never met a pie that
I didn't like. Whoo!
Can I get that body
under my husband's head?
[crowd chattering]
Game day, man.
Fingers crossed, man.
Gordon: It's the final round
of the "MasterChef" auditions.
It took me a long time
to get on this floor,
and I'm excited to grab myself
one of those white aprons.
And with just five aprons
remaining, the pressure is on.
It's gonna be hard,
like, when I'm cooking.
I just feel like there's
gonna be so many emotions.
Pour it into the pie tin.
Get your whipped cream,
pour it in your mixer.
I am a nice, good southern lady.
But I will bless your heart
on one hand
and I will kick your ass
in the other.
Take the shredded coconut
all the way around,
and, bam, you're done.
- Oh, oh.
- Uh-oh, uh-oh.
- Here we go. Here we go.
- Yeah!
- It's happening!
- Here we go.
[cheering]
Gordon: Exciting, hmm?
Very exciting.
Man!
Welcome back
to "MasterChef Legends."
This is our third
and final audition.
So far, 10 home cooks
have earned aprons.
That means that we only have
five aprons left.
Gordon:
Toughest night of auditions.
I can tell the tensions
are running high.
But there is still a chance
for one of you to win the title,
the money, and of course,
the most important prize
of them all,
the MasterChef trophy, right?
Yes, sir! Uh-huh! Yeah!
Tonight, we have another
absolutely brilliant legend.
- She...
- [cheering]
...is an award-winning chef,
a critically acclaimed
restaurateur,
and the undeniable queen
of Southern cuisine.
[screaming]
Please welcome Paula Deen!
- [cheering]
- [music playing]
Woman: Oh, my God.
Oh, my God. Oh, my God.
- Welcome. So good to see you.
- Oh, my God!
- How are you beautiful?
- [cheering]
Get out of town!
Are you kidding me? Paula Deen is one
of the most famous bakers in the world.
Aah!
She is my goddess.
I love me some Paula Deen.
We are so excited
to have you here. Wow.
You've been the most amazing
baker, the most amazing,
phenomenal, powerhouse woman,
inspired millions.
How did this incredible
journey for you start?
When I first started,
I was 42 years old.
- Gordon: Wow.
- Paula: I wanted to make some changes in my life.
And I said, "Well,
I'm a pretty good cook."
So I dreamed up this little
business called the Bag Lady...
- Wow.
- ...and started making these wonderful little lunches,
and the rest is history.
If there's one piece
of advice you'd like to give
these talented home cooks
tonight, what would it be?
Don't try to be something
that you're not.
- Be yourself.
- Yes, ma'am.
And if anybody says no
to you, keep going.
- Yes.
- That's right.
So, tonight,
you all have 45 minutes
to cook your
amazing signature dish.
If you want to earn an apron,
the majority of us
need to agree.
We have last year's winner
Dorian here
- to give some insight.
- All right, Dorian!
And we have last year's
finalists, Sarah and Nick.
Let's give it up for them.
Sarah, welcome back. How
would you help to calm their nerves?
Just try and stay calm. A steady
hand goes a really long way.
- Gordon: Lovely.
- Right.
Whoo!
Good luck. We'll see you
in the restaurant.
- Come on.
- Love and best dishes.
Gordon: How cool was that
energy out there?
- Joe: Yeah.
- Five aprons.
- You ready?
- Five aprons. I'm ready.
I'm looking for that person that
can cook many different things,
not one that they've
just practiced and practiced
to bring here,
and of course stamina.
Let's cook!
Nick: Best of luck to
everybody. Cook your hearts out.
Your time starts now.
Woohoo!
I love you guys.
Thank you for being here.
There are only five aprons left
and we have all
of these people left to cook,
so you can sense the nerves.
I'm making a lemon
and butter roasted salmon
served over a crème fraiche
herb potato
with asparagus two ways.
And I'm gonna make
a nice little puree
and make it
real nice and pretty.
I am making
an iron skillet fillet mignon
and some roasted garlic
mashed potatoes,
and roasted asparagus
and tomatoes.
This being the season
of legends is huge.
That raises the bar
for every single one of us.
Going to turn it on that side.
Looks beautiful.
- That looks great.
- Yeah.
I get to cook for this woman
who I have watched
for over a decade.
I want this so bad.
Hey, Kelsey,
how you doing, sweetie?
Hi, Dorian.
Hello! Nice to meet you.
Nice to meet you.
What do you got going here?
I am making a crispy skin
steelhead trout
over a pea and tarragon puree,
topped with a microgreen salad.
So, why "MasterChef," sweetie?
"MasterChef" is... I mean,
it's the ultimate opportunity
for moms at home
who are wanting to,
- you know, explore their food dream, you know?
- That's true.
- Go, Mama!
- Everything looks so beautiful.
- All the colors.
- Dorian: All right, here we go.
All:
Five, four, three, two, one.
- Dorian: Hands up.
- Whoo!
[screams]
- Whoo!
- Good job, Mama.
Whoo!
- Hi, y'all!
- Welcome.
Paula: Hey!
I am Brittany, I am 35 years old
- from Arlington, Texas.
- Okay.
And this is a filet mignon
with a horseradish
compound butter.
My name is Michael. I'm
from Laguna Beach, California.
Uh, the dish is a butter
and lemon roasted salmon
with capers, tomatoes,
and artichoke hearts.
I'm gonna get
the vibe right for you guys.
- Get a what? Sorry?
- Little Paulo Santo.
- You smoking it?
- No, it's a holy wood from South America.
- It cleanses energy.
- I thought you was fixing
to light up
a joint or something.
[Paula laughs]
I actually grew up
with the trajectory
that I was gonna be a singer.
I think that both music
and food are a love language.
Food is my language of love.
Some people have, you know,
God, everything.
Like, to me,
I'm into the universe,
and I really think that it
brought me here in this moment.
- ♪ Amazing Grace
- Oh, my goodness.
You're on the wrong show, girl.
- Shall we?
- Joe: Let's go.
We got to make sure that
the salmon is properly cooked.
- And that is medium rare, right?
- Yes, sir.
Get you some
of that butter, girl.
Just to remind you,
"MasterChef Legends," 15 aprons,
we're setting the bar
extremely high.
The big issue I've got here
is this heavy sear
and the fact that it's gray
because it's been
so heavily cooked.
I had to go the center
to get the kind of meat
that I prefer.
The whole thing
was just very predictable.
You have 10 dishes in one here,
and it's really a confusion.
And you need to learn how
to edit yourself and flavors.
It's just too much.
The salmon was just
a teeny bit undercooked
when you got in the center.
But to me,
it was sloppy looking.
[groaning]
Woman: Oh, honey.
[groaning]
Girl:
I'm really proud of her
and I'm happy for her
to come home
because she is a real
MasterChef at our house.
I love you!
I don't like dashing
anybody's dreams.
I know, but 15 aprons,
Miss Paula.
We have to be very, very stringent
about how we give them away.
Woman:
Okay, Kels! Go, Kels!
Kelsey: I have sacrificed
so much to be here.
I have a one-year-old son
who I just stopped nursing
the day before I left
to chase my dreams
of being a chef.
An apron would mean everything.
My name's Kelsey.
I live in Indianapolis
with my wonderful husband
and two little kids.
I prepared for you guys
a crispy steelhead trout
over a pea and tarragon puree
with roasted
fingerling potatoes,
butter sautéed
shiitake mushrooms,
and topped
with a microgreen salad.
Looks pretty fancy from here.
You eat out a lot?
- I do. Well, I used to before I had kids, yeah.
- Let's have a look.
Visually,
this is a handsome plate.
Thank you.
What I love is your tidiness.
Strong indication
of a smart cook.
But, you know,
it's all about the cook.
Joe: How should this be
in the middle?
- Medium rare.
- All right, let's try it.
That's what I'm going for.
Aarón:
Oh, gorgeous.
That's the way
you cook that fish.
- Mm-hmm.
- Fish is cooked beautifully.
Let's get that absolutely clear.
It's flaky.
It's seasoned top and bottom.
Puree, wonderful.
Silky smooth.
It's bloody delicious.
Great job.
Uh, maybe a little bit
more char on the mushrooms,
but your flavors are delicious.
- Thank you.
- Aarón: The sear on that skin... impeccable.
- Totally textbook.
- This is by any standard a restaurant-quality dish.
But this dish, like you,
is mild, kind, and sweet,
and I want chefs with attitude
and a little bit of a verve.
- You got that? Let me see it.
- Yes. Yes!
[growling]
- You got the tiger in you?
- Yes, I do.
I don't think there's
any point in asking any of us
yes or no because I think
we have a resounding...
- All: Yes.
- Ah!
- Congratulations.
- Oh, my God.
- Paula, please do the honors.
- I would love to give
this beautiful young woman
her apron.
Thank you, thank you, thank you.
- Good job.
- Thank you so much.
Eye of the tiger, come on.
[cheering]
Kelsey: I got four
yeses from the judges.
Everybody loved my food.
But this is just the beginning.
The ultimate goal right now
is to be the next MasterChef.
All:
Yip, yip, yippee!
Joe: You know, when
I see a dish like this,
I'm kind of forced to respond
like I would to a professional cook.
Like, I'm taking
the criticism up a notch.
Dude, what's happened to you?
I want her to cook like a pro.
She's got it.
She's got the goods.
You got this, Lex.
To be here, actually in the
MasterChef kitchen, is insane.
My name is Lexy,
I am 23 years old,
and I'm a stay-at-home mom.
Can Mommy cook? No.
Mm, come on.
Being a stay-at-home mom
has definitely put
my cooking dreams
on the back burner.
- [giggling]
- Oh, thank you!
You're getting heavy.
My husband works
for a warehouse factory
and money's tight.
Our budget on groceries is,
like, super strict.
MasterChef is going to allow me
to pursue my dreams
and get my family
to a better place.
I'm doing this for them.
- Love you guys. Love you.
- Wow. Mm-hmm.
- Hi. Good, how are you?
- How are you?
- Hello, beautiful.
- Nice to meet you.
Nice to meet you guys. This is
my son Luke, my daughter Lena.
This is my husband Lewis
and my mom.
- Just mum. Amazing mum.
- What a beautiful family you have.
Amazing kids, amazing hubby.
What are you making?
A black garlic burger stuffed
with tomato basil goat cheese,
and roasted honey
goat cheese Brussels sprouts.
Wow. Love that idea, by the way.
Gives that nice tartness to the burger.
- Yeah?
- What kind of meat are you using?
Um, a little bit
of sirloin brisket.
- Smart. Sounds good.
- I can't wait to try it.
- Thanks! I can't wait to give it to you.
- Nice to see you. Yes.
Lexy:
Cooking is my art form.
Cooking is the way
that I express myself.
Woman: Looking good,
looking good.
I spend so much of my day
focusing on my kids
and my husband,
and cooking is something that
I have to enjoy life for myself.
Woman:
Let's go, Lexy!
All:
Five, four, three, two, one.
Whoo!
- Whoo! Yeah, baby!
- Give Mommy a hug.
Pretty much everything
is at stake for me right now.
Go on ahead.
Go impress them judges, girl.
Making a burger in
an audition is super risky.
Let's go, Lex!
If it's not cooked
or elevated to the standard
that they want me to be at,
all of this was for nothing.
- Hello!
- Burger time.
My name is Lexy,
I am from Zion, Illinois,
I'm 23 years old
and I have two kids,
and I have made
a black garlic burger
that I stuffed with tomato basil goat
cheese and roasted Brussels sprouts.
- Wow.
- It's the year of the legends.
- It is.
- The competition's rife,
and you come in with a burger.
So why now?
Um, my budget's, like, $40 a
week for groceries, which is...
- A week?
- What?
- Yeah, I know.
- For four of you?
- A week? For four people?
- Yeah, a week.
That's 50 cents a meal
per person.
- I'ma tell you.
- How can you do that?
You gotta be inventive
and creative.
You know, we gonna
make it happen.
My husband's part is to make
sure that he brings in the money
so that I can make the budget
work, and we do it together.
Great teamwork. Shall we?
- Yeah.
- Let's go check it out.
This is the moment of truth
because the burger can't
be overcooked in the middle.
Come on, that looks delicious.
That's the way you
want it to look, right?
- Is that right?
- Yeah.
You know,
you didn't reinvent the wheel.
It's a stuffed burger.
It's been done before.
It's good.
It's executed properly.
The one thing that
bugged me a little bit...
you burnt the bread,
which that kind of covered up
the taste of a little bit of
the meat, but it was good.
- Okay. Okay.
- Not great, good.
Um, Lexy, you know, I
struggle to believe you're only 23.
I like the fact that
you put sprouts in there,
and then you brought
that extra fat content
with that goat cheese.
Another dimension
to poshing up a burger.
That burger's worth
$40 right there.
I'm overcome
because 23-year-olds
are not supposed to be
as smart as you.
The mild goat cheese
on the burger, Lexy,
was truly delicious.
Thank you.
The combination of
the beautiful black garlic,
which is an aggressive flavor,
tampered down
by the goat cheese,
is perfect on all cylinders.
- I love it.
- Thank you.
Joe, yes or no?
I think that it was
a little bit amateurish.
- For me, it's a no.
- Aarón, yes or no, please?
The flavor for me was too...
too compelling to deny.
- So I say yes.
- Paula?
There's great things
out there waiting on you.
But they might have
to wait a little longer,
because it's a yes from me.
Oh, God.
Young lady, for me,
one of the best burgers.
This is exceptional
and I love what you've done.
It is a resounding yes.
Congratulations. Welcome.
- Stop it.
- Come here.
Stop it. Oh, my God. Oh!
Come on.
Congratulations.
Big celebration tonight, girl.
- Paula: Yeah!
- Welcome to the Top 15.
Great job. Well done.
Who's coming around there?
- [cheering]
- Let's go!
Let's go!
- Mommy got an apron! Whoo!
- That's right.
I'm so proud of you, baby.
Lexy: I'm here to
learn. I'm here to grow.
Being here with those legends,
I'm gonna soak all of that in
and I'm going to put
something great on the plate.
Whoo!
Come on, guys, you're
passing burgers now?
Gordon: Yeah, but the
burger was delicious!
No fries, sprouts,
roasted. Come on.
I'm gonna bring out
those Southern flavors,
put my spin on a classic.
- Daddy's getting his apron today. Yay.
- Yay.
I'm Tay from Omaha, Nebraska,
I'm 29 years old,
and I'm an on-air radio host.
Hey, y'all.
How y'all feeling up there?
I'm good at being a radio host.
I have a lot of fun.
I get to interact with people.
But, like, where my heart
is at is cooking.
And there's your
hollandaise sauce, man!
My father, he was
an OG in the kitchen.
He was the one
that taught me how to cook
with soul and cook with feeling.
I just got done with
the morning scramble, man.
He'd have some James Brown
playing in the background,
shaking the whole house down,
coming in hot.
He had a bad hip,
but he had that dance that,
you know, old men,
you know, kind of do.
Dad, I just remember sitting
there watching him like,
"You know, one day, I'm
gonna be the man of my house
and I want to be able
to do this."
Looks like my house
on Sunday right now.
It looks like
my house every night.
- It's Paula Deen.
- Smells delicious.
- Good evening. Hello.
- Good evening!
- Hey, how you doing? I'm good. I'm doing well.
- Nice to see you, man.
- Paula: And who is that?
- I'm Remy.
This is the little one, Remy.
My girl Tay,
and then my father Jimmy Lee.
- You look like you're doing great!
- Yes, ma'am.
- Can you guess what I'm making?
- Looks like a biscuit.
- Ooh, there you go, baby!
- Tell us about this biscuit.
I'm going to do a deconstructed,
reconstructed apple pie.
So you're gonna have apple pie
filling on the bottom, right?
- Right, gotcha.
- A buttermilk biscuit on top,
brown sugar crumble, drizzled
with a little bit of caramel.
Top it off with a vanilla bean
whipped topping.
Right. It sounds
complicated for an apple pie.
Man, you sure you want to
do that in front of Paula tonight?
- Absolutely.
- What kind of fat are you using?
- Just butter, your favorite. Uh-huh.
- Yes!
Obviously, you know, Paula
Dean is, like, the queen of butter.
The queen of desserts.
I'm a little nervous.
Good luck.
Sounds amazing.
- Go, Tay. Go, Tay.
- Tay: Thanks, baby.
Winning "MasterChef" will give
me the chance to switch gears
and actually take cooking
and make it the forefront,
so I need to make
this dish perfect.
Nine, eight, seven, six,
five, four, three, two, one.
- Good job. Looks beautiful.
- Thank you, thank you.
- Go, Tay!
- This moment means the world to me.
Gordon Ramsay, the legendary
Paula Deen, are going to try my food.
Paula: Hey!
My name is Tay.
I'm from Omaha, Nebraska.
What do you do
for a living, Tay?
I am an on-air radio host.
I run a morning show back home.
I DJ and I cook.
- You're a busy man.
- Yes, ma'am.
You're live on the radio.
What does it sound like? Go.
Yo, it's Pride 106.9.
Yo, good morning, who's this?
- Gordon.
- No way, it's Gordon! Really? Gordon who?
- Yeah, it's me. [bleep] Ramsay.
- Gordon [bleep] Ramsay?
Talk about a time that
your mother punished you
for something that you didn't feel
you deserved to be punished for.
I smashed the window in the
kitchen, then pulled the curtains over
- hoping she wouldn't see it.
- Gordon Ramsay, man.
- Ladies and gentlemen, give a round of applause.
- [cheering]
So what dish did you
prepare for us today?
This is a deconstructed,
reconstructed apple pie.
In the bottom of my ramekin,
you have your apple pie filling.
You have a country style biscuit
on top with brown sugar crumble
with a vanilla bean
whipped topping.
So, you like a thicker crust,
apparently.
- Yes, I do.
- Shall we?
- Let's check it out.
- I can't wait. Look at that.
It looks like a caramelized
bread pudding.
- Mm.
- Yes, ma'am.
Make sure you get the whipped
topping with it. Don't leave that out.
Tay, what you need is
three yeses to get an apron.
Joe, what did you think?
It's kind of got an upside-down
cake sensibility to it.
Density, caramelization of the sugar
sinks in, the sweetness of the fruit.
I can really kind of sense your passion
in this dessert, so I'm gonna say yes.
- Okay.
- That's one yes. You need two more yeses
to get your hands
on an apron. Um, Aarón?
Sometimes when you're messing
with a classic like this,
and I get you're putting
your fingerprint on it,
but don't feel like you have to be
so cute and cheeky about things.
And I think taking
so many liberties
with this very classic
heartwarming dish,
I guess just rubbed me
the wrong way today.
- Okay.
- Joe: Oh, really?
- So I'm gonna say no.
- Thank you.
The butter
in that biscuit was so rich.
Out of this world.
- I have to say yes.
- Thank you.
So now you have yes, yes,
no from the traditionalist,
and, uh, your fate and apron is in
the hands of Mr. Gordon Ramsay.
Uh, it's a tough one.
Tay, you know,
there is room for improvement.
Plate's a little tad messy. Try not to
overstep the mark when you deconstruct.
- Okay.
- Hold back a little bit. Edit yourself.
So...
It's a no.
It's a no to going live
on your radio station
because you're gonna be busy
here in the MasterChef kitchen.
- Congratulations, young man. You have an apron.
- Yes!
- Oh, my God!
- The pie is delicious. The crust is exceptional.
I was fixing to knock you
upside your head.
- Thank you.
- What?
- Joe: Put this on. See how it looks on you.
- You fooled me.
- Congrats, my man.
- As a radio host,
it's hard for me
to be speechless, man.
- Um, wow.
- Well done.
- Thank you, thank you. I appreciate it.
- Good job.
[cheering]
Tay: I can't believe
I just got an apron
from the queen of desserts.
This is the start
of a new career for me.
This is the start of a dream.
I'm here to take it
all the way to the end.
[cheering]
The biggest thing right now
is they only got
two aprons left,
so this is not the time
to play it safe.
Oh, just shut my mouth
and call me Sally.
My name is Mary Jayne.
I'm 59 years old.
I'm from Bastrop, Texas,
and I'm a hospice
nursing assistant.
I am cooking my Just
Peachy key lime habanero pie
with a toasted coconut
macadamia nut crust.
And I'm gonna put a little bit
of peach habanero jelly
and fold it
into the custard base.
Whoa, that's twangy-wangy.
Being a little bit older,
I've had a lot of careers
in my life,
I have always been
somebody's caregiver,
somebody's wife,
somebody's mother.
But the only thing I want to
do for the rest of my life is cook.
All the passion that I have
for cooking is from my mother.
Isn't that a thing of beauty?
Unfortunately, I lost my mom
when I was 19 years old.
I had so many wonderful memories
of being in the kitchen with her,
so we took all of her recipes
and we made a cookbook
out of it.
Jeffrey, I need to get
my crust done.
- Good evening. Welcome.
- All right!
Pleasure to meet you, sir.
Mary Jayne.
- Mary Jayne.
- Mary Jayne, that's a good Southern name.
Honey, I'm a good Southern
lady, I can promise you that.
I hear you, sister.
That's Jeffrey.
That's my friend.
Welcome, good to see you.
Tell us the dish.
- What are you doing first?
- The dish I'm making
is Just Peachy
key lime habanero pie,
where I take peach habanero
jelly and fold it into the key lime pie.
- Is it hot?
- No, ma'am, I try to walk the balance
- between sweet and spicy.
- Uh-huh.
- Yes, ma'am.
- That sounds amazing. Good luck.
- So nice to meet you.
- I got to meet Paula Deen.
I got to meet the queen
of the South.
I can die a happy woman.
Holy snakies.
I am the freaking pie queen.
Okay, Mary Jayne. you've got
just over two minutes, sweetheart.
- Yes, ma'am.
- No need to panic. You got plenty of time.
And then I'm gonna get
that zest on the plate.
Easy. Good.
A little goes a long way.
Miss Dorian, if I could
hug you right now, I would.
All:
Five, four, three, two, one.
- Right there, Mary Jayne.
- Yeah!
Don't leave me hanging.
This is my moment to shine.
The is my opportunity to show
the world what I can do.
- Yeah!
- I am trying to impress Paula Deen the most.
She is the queen of baking,
and she gets to taste my pie.
How frickin' cool is that?
I want this apron so bad.
- Good evening. Thank you.
- All right.
Mary Jayne: This is my Just
Peachy key lime habanero pie
with a toasted coconut
macadamia nut crust.
- Wow.
- Do you want to be
in the restaurant business,
Mary Jayne?
I would love to have a bakery.
- Do you have a name for the bakery?
- Cutie Pies.
Oh, how cute!
'Cause it'll put the doo-dah
back in your zippity.
- That's right.
- Shall we have a look?
- Let's have a look.
- Yes!
I never met a pie
that I didn't like.
- And that looks good to me.
- Aarón, what do you think?
I think it's gonna be loaded
with texture and crunch.
That's going to keep my palate
engaged, so I'm excited about that.
- Gordon: Shall we?
- Joe: Yes, let's eat it.
Look at that.
Are y'all going to
share at some point?
- Can we have some?
- Oh!
Hey, hey! We're over here.
Okay, we know you want more.
Take it easy.
We have a guest here, y'all.
I mean, I have to say,
I've never seen a desert
that tasty with
chili in it before.
You were so judicious with it,
and it just gave this little pop
and really kept
your palate singing.
A pie of juxtapositions
in the best ways...
sweet, tart, spicy, creamy.
Really, 100% satisfaction.
- Great pie.
- Thank you, sir.
The creaminess and tartness...
I didn't taste the habanero.
It was perfect
and perfectly delicious.
I make a key lime pie,
but I tell you what,
I think I like it
better than mine.
The macadamia nut crust
was incredible.
- Mary Jayne?
- Yes, sir?
You know there's a
special rule in "MasterChef."
When a plate is licked clean by one of
the judges, what does that mean, guys?
- It only means one thing.
- It certainly does.
- Congratulations. Amazing.
- Aarón: That's for you.
- Can I put it on you?
- Please.
- Put it on her.
- Make me another pie, sister.
[Paula chuckles]
- Paula: I love it.
- I loved it, too.
- Congratulations.
- Thank you, sir.
Get out there and celebrate,
girl, because you deserve to.
[no audible dialogue]
- [cheering]
- Yes! Yes!
I just won a MasterChef apron,
and Paula Deen
tied my apron on to me.
- Wow.
- It doesn't get any better than that.
I know that there's
a lot of younger people
that are in this competition,
and I'm one of the older
people, but you know what?
I am gonna be
the next MasterChef.
This is it.
We're down to our final apron.
This is where
the rubber meets the road.
Crowd: Mary Jayne!
Mary Jayne! Mary Jayne!
[speaking Spanish]
My name is Alan,
I'm 20 years old,
I'm from Nogales, Mexico,
and I'm a valet attendant.
In 2009, the situation
in Mexico was really bad.
We moved to the United States
for the American dream.
My mom was a single mom,
so I started helping
my mom make dinner.
That's where my love
for the kitchen came from.
Hello!
Oh, my goodness.
Young man, good evening.
- Oh.
- You good?
Yeah. Alan.
Alan Verdugo.
Nice to meet you.
Junior "MasterChef"
was last year.
- How old are you?
- 20. I'm 20.
- What moisturizer do you use?
- Who are these folks?
This is my twin brother
and that's my mom.
- Twin brother?
- That's your mom?
- Yeah.
- Holy [bleep]. Seriously?
- Have you heard of Paula Deen?
- Uh, no.
- No. [Bleep].
- He's too young. He's too young!
I love you. Oh, my God. You're
the best baker in the world.
- Too little, too late, son.
- Now, tell me about the dish. What are you doing?
I'm making
a quesadilla on steroids.
It's basically a quesadilla
with northern style carne asada
with roasted salsa
and avocado on top, yeah.
Quesadilla for an apron?
"MasterChef Legends."
- This better be a legendary quesadilla.
- Uh-huh.
- Absolutely.
- Good luck.
- Nice to meet you. Nice to see you guys.
- Thank you.
Don't leave it too late
for that meat as well.
- Absolutely.
- Get that on, double.
I've watched every season
of "MasterChef,"
and I've been wanting
to have that apron
since the first episode
of the first season.
Oh, my God, my life if I won
"MasterChef" would change so much.
[speaking Spanish]
And I think this is going to
give me that extra boost
to be a great cook.
I love it.
It looks really good.
All:
Five, four, three, two, one.
Hands up.
I want to impress
Aarón Sánchez the most.
He was born 50 miles away
from my hometown
and he gets the taste
of Northern Mexican food.
And I think that he's really
going to appreciate
my passion towards the kitchen.
- Hello, Chefs.
- Welcome.
My name is Alan Verdugo.
I'm 20 years old.
Originally I'm from Mexico.
My dish right here for you guys,
- a quesadilla on steroids...
- On steroids.
...with carne asada,
Northern Mexican style,
with a roasted salsa
and avocado on top.
Lovely. The excitement
about food, where did it start?
My mom was single and she
could barely afford to feed us.
And when she did,
um, this is all we ate.
I'm just trying to work hard and
make my dream come true, you know?
You won't get anywhere
by being lazy.
- You got the fire in your belly, I can see it.
- Thank you, thank you.
Oh, my goodness. You've
touched my heart so much.
A quesadilla is... Aarón,
this is in your wheelhouse.
Well, first of all, I can tell that the
tortilla was made by hand and fresh.
When you said steroids, what
you're talking about is it's abundant.
Most quesadillas are
very thin, and it's generous.
- I think that's what I'm seeing, right?
- Yeah, absolutely.
You look like you could
be my son, to be honest.
- Absolutely
- He does. Are you?
- Maybe.
- I got 'em all figured out.
- Oh, okay.
- But thank you. Thank you.
- Shall we? Aarón, do you want to take...
- Of course.
- Whoa!
- Spicy?
- Joe?
- Aspects of it are a little bit amateurish.
I wish there was
a little bit more to show
your culinary ability
in the plate.
But that being said,
I really enjoyed it.
- Gordon: Aarón?
- Um, I think you misused your time
with the tortilla, per se.
It's hard to get
a proper tortilla
with that density to kind
of hold in all that carne.
And there's a reason that
there's tortilla masters in Mexico,
because they do it
a certain way.
And for you to
kind of take that on,
I think the tortilla's a little
off for me, to be honest.
- Okay.
- Paula?
Paula:
I kind of feel the same way.
I wasn't in love
with this part of it,
but the insides are very good.
Young man, I like
what you've done.
Having the balls to make
a handmade tortilla, press it.
Unfortunately,
in areas it's so thick,
it's not cooked properly,
so you get that raw
dough flavor.
We literally
have one apron left,
so is that of value
for an apron? Joe?
I don't think it's quite the level
we're looking for, so for me it's a no.
Mine's a no, too, baby.
You're so, so young.
I was 42 when I started.
You've got all the time in the
world to grow and perfect your craft.
- Thank you.
- Young man, um,
for me, it's a no.
You're not ready for "MasterChef,"
the season of legends.
Okay? Aarón?
I'm gonna say no to the apron
'cause you're not ready yet.
And I don't want to expose you,
because you have such
a bright future.
Thank you.
But I have the Aarón Sánchez
Scholarship Fund,
where I take young Latino kids
to go to culinary school
in New York City.
I'm gonna say yes to you
getting one of my scholarships.
- Okay?
- Paula: Oh.
- Wow, wow.
- Thank you.
- Aarón: Okay?
- What you've just been given
is way more important right now
than getting washed out
- in the competition.
- Oh, yeah.
And if you get under
the right wings,
you'll take off.
[speaking Spanish]
Aarón: All right, we're gonna make
sure you're gonna be all right, okay?
- Bye, darling.
- You have it, okay?
- Take care now.
- What an amazing story.
Great idea by the way.
Thank you. Really good idea.
He needs a scholarship,
you know?
- Yes.
- He goes up to New York,
he'll train with all my chefs
- and the best culinary instructors.
- Amazing.
Perfect.
[speaking Spanish]
Alan: Even though
I didn't get an apron,
I think I got something better.
To go to New York
to the best culinary school
in the United States
to fulfill my dream?
I couldn't be happier.
What's up?
Come on! What's up?
[whooping]
- Showtime.
- Woman: Come on!
Whoop-whoop!
Cathleen: I grew up
with an Italian mama,
so obviously I had to do
something Italian.
I am here to get an apron.
Feeling calm.
Feeling ready to go.
Gonna knock this
out of the park.
This is it.
We're down to our final apron.
Top 15 around the corner.
- Whoo!
- That's it, baby. That's it.
- Dorian: Here they come.
- Hello!
- Hello.
- Hello. I'm good. How are you?
- What's your name?
- Cathleen.
Cathleen, what are you
cooking tonight?
Fruitti di mare risotto.
Fruitti di mare risotto?
Do you know that risotto
is a killer dish here
in the MasterChef kitchen?
It's brought many cooks
to their knees
and showed them to the door
because it's technical,
it's difficult,
it has to be right.
There's no room for error.
You're taking a huge risk
for an apron.
Don't let him intimidate you.
Don't even fall for that, okay?
Do I look like a woman
that gets intimidated?
- No.
- Not at all.
- You got this, right?
- Yeah, I think so.
- Hello!
- Gentlemen, how you doing?
- Good, man, how are you?
- Good, pretty good.
- Your name, sir?
- Michael.
- Michael, nice to meet you.
- Yes, you guys, too.
- Joe: Crab cakes.
- Vegan.
- Woman: Vegan crab.
- Vegan crab cakes.
You're limiting yourself.
Is it worth it?
I'm looking forward
to you tasting it,
expecting something
that you didn't expect.
- Oh, we'll be tasting it.
- Yes!
Dude, that's so good.
- Right?
- Mm-hmm.
- How am I on time?
- A minute.
- This is gonna be tight.
- Look at that one.
- Woman: Oh, they're nice.
- Which plate do you like better?
- The closer one.
- This one?
- Nick: I agree.
- Got all your garnishes on there?
- Make it pretty.
- Crowd: Seven, six...
All:
Five, four, three, two, one.
Hands off.
- You did it, Mom.
- You got it!
- Girl: Yeah, Mom!
- Here you go.
Boy:
All right, good luck.
Woman:
Go get that apron!
Welcome, welcome, welcome.
Good to see you.
My name is Cathleen,
I'm from Lombard, Illinois,
and my signature dish
is fruitti di mare risotto,
which means
"fruit of the sea" in Italian.
My name is Michael,
from Asbury Park, New Jersey.
My signature dish
is a vegan crab cake
with a spicy jalapeño remoulade
and a dill potato salad.
You want to take that jacket off
and chill a little bit?
- I'd love to.
- What?
- Ooh!
- See the muscles, right? There you go, Paula.
Can I get that body
under my husband's head?
- Are you a vegan?
- Yes, I am.
Can you cook non-vegan?
- I was non-vegan for 45 years.
- Uh-huh.
I wanted to bring
my vegan outlook on life now
since being vegan
for almost two years.
- Gordon: What's the day job?
- I am an executive
- in the technology industry.
- Okay.
I'm a CCO,
Chief Creative Officer.
- Wow.
- I have spent 20 years of my life
climbing the corporate ladder,
and I arrived at the top.
And I'm putting my future
in the hands of you four.
- What do you do for a living?
- I'm a lifestyle coach, more or less.
Helping couples
reconnect sexually using food.
- Gordon: And how do you...
- We've got so much to talk about. Excuse me.
- [snickering]
- I have a lot to answer.
- Shall we take a look?
- Yes.
It looks good to me. I like
those two men staring up at me.
[Paula laughs]
Visually, it looks a bit basic.
I mean,
I'm intrigued to taste them.
Risotto is tricky. You have to
swell it, gently swell the rice.
Never to a full boil,
because it'll explode.
- Wow. Did it boil?
- It was under...
- It was controlled. It wasn't boiling.
- Good.
What's the key element of
making it taste like a sweet crab?
- It's the, uh, nori.
- Nori. Seaweed paper, right.
You have, uh,
jackfruit, some mayo.
Mmm.
Gordon: Joe, please,
I'm going to ask you first
because it's in your wheelhouse.
- Yeah, you know, it's pretty good.
- Thank you.
You know, it tasted like
crab. I was surprised.
I actually like them.
I've got that nice, rich,
sweet flavor in that crab cake.
But I'm not a big fan of the
mayonnaise with the potatoes.
It doesn't need it because
it's rich on rich on rich.
But bloody good effort.
It's all there,
it's just missing
the next level of pop,
of complexity and flavor.
The cooking of the rice
is spot on.
But this is a dish that needs a
very action-packed shellfish broth.
- Yeah, agreed.
- Because you didn't have enough time
to develop that flavor
in that broth
to really carry through
on the rice.
This year, we've only have
15 aprons across the board.
It's the season of legends,
and we literally have
one apron left.
- One.
- [sighs]
Tough one.
- I think I need a hug.
- We're still so proud of you.
It's okay.
The crab cakes were delicious.
- Congratulations.
- Joe: Good job.
Paula:
Congratulations, darling.
Thank you so much.
I'm so damn excited.
What?
[screams]
Oh, my God, I just won
a "MasterChef Legends" apron!
- Whoo!
- I can't wait to show the judges what I can do
with vegan food, baby.
Jersey style in the house!
That was amazing.
We gave out all the aprons.
- I didn't know if we'd make it.
- You made it, girl.
I have to tell you that you
are a legend among legends.
- Absolutely.
- Oh, Joe, you're so kind.
And give your mother my love.
I will, I will.
She loves you, too.
But I can't let you
and my mama catch up.
That would be bad.
There would be trouble for me.
[Paula laughing]
- [cheering]
- Gordon: Next time...
You are the top 15.
...a guest legend
who is one of a kind.
- Morimoto!
- Anne: I cannot believe
Chef Morimoto
is in front of my face.
- Like, this is frickin' nuts.
- [speaking Japanese]
And we're throwing the home
cooks in at the deep end...
- Oh, my goodness.
- You guys ready?
...with their first
elimination challenge.
- You okay, Tay?
- I don't even have boiling water.
I've never cut open a fish.
I don't even
want to touch a fish.
I do not want to eat
a soggy diaper.
Flippin' doo-dah.
"MasterChef" is back
with the season of legends.
Wednesdays on Fox.
---
NARRATOR: Gordon's back, and
he's brought the world's best.
GORDAN RAMSEY: This is
"Masterchef Legends."
NARRATOR: All new Wednesdays.
And watch other Fox shows
like, "Crime Scene Kitchen."
JOEL MCHALE: Did you
make the right dessert?
NARRATOR: "Hell's Kitchen"
and "Lego Masters" on Fox.
Gordon: Previously on
"MasterChef Legends"...
Welcome to the incredible
MasterChef kitchen.
You are the best home cooks
in the country.
This is "MasterChef Legends."
Please welcome Emeril Lagasse.
Curtis Stone.
There are only
15 aprons to give out.
- Yee-haw!
- Joe: This year, with legends,
you need nerves of steel
in the MasterChef kitchen.
It doesn't come together
as a perfectly cohesive dish.
The dish completely
missed today.
Curtis:
Your execution was perfect.
- Now I'm like, "Okay, well, what's next?"
- [screams]
Joe: Ten home cooks
have earned aprons.
Gordon: We only have
five aprons left.
It's coming down to the wire.
Tonight, the heat is on
for the final round
of auditions.
I am the frickin' pie queen.
Adding to the pressure
is a legendary chef...
She is the undeniable queen
of Southern cuisine.
Paula Deen!
...who's got a lot to say.
I never met a pie that
I didn't like. Whoo!
Can I get that body
under my husband's head?
[crowd chattering]
Game day, man.
Fingers crossed, man.
Gordon: It's the final round
of the "MasterChef" auditions.
It took me a long time
to get on this floor,
and I'm excited to grab myself
one of those white aprons.
And with just five aprons
remaining, the pressure is on.
It's gonna be hard,
like, when I'm cooking.
I just feel like there's
gonna be so many emotions.
Pour it into the pie tin.
Get your whipped cream,
pour it in your mixer.
I am a nice, good southern lady.
But I will bless your heart
on one hand
and I will kick your ass
in the other.
Take the shredded coconut
all the way around,
and, bam, you're done.
- Oh, oh.
- Uh-oh, uh-oh.
- Here we go. Here we go.
- Yeah!
- It's happening!
- Here we go.
[cheering]
Gordon: Exciting, hmm?
Very exciting.
Man!
Welcome back
to "MasterChef Legends."
This is our third
and final audition.
So far, 10 home cooks
have earned aprons.
That means that we only have
five aprons left.
Gordon:
Toughest night of auditions.
I can tell the tensions
are running high.
But there is still a chance
for one of you to win the title,
the money, and of course,
the most important prize
of them all,
the MasterChef trophy, right?
Yes, sir! Uh-huh! Yeah!
Tonight, we have another
absolutely brilliant legend.
- She...
- [cheering]
...is an award-winning chef,
a critically acclaimed
restaurateur,
and the undeniable queen
of Southern cuisine.
[screaming]
Please welcome Paula Deen!
- [cheering]
- [music playing]
Woman: Oh, my God.
Oh, my God. Oh, my God.
- Welcome. So good to see you.
- Oh, my God!
- How are you beautiful?
- [cheering]
Get out of town!
Are you kidding me? Paula Deen is one
of the most famous bakers in the world.
Aah!
She is my goddess.
I love me some Paula Deen.
We are so excited
to have you here. Wow.
You've been the most amazing
baker, the most amazing,
phenomenal, powerhouse woman,
inspired millions.
How did this incredible
journey for you start?
When I first started,
I was 42 years old.
- Gordon: Wow.
- Paula: I wanted to make some changes in my life.
And I said, "Well,
I'm a pretty good cook."
So I dreamed up this little
business called the Bag Lady...
- Wow.
- ...and started making these wonderful little lunches,
and the rest is history.
If there's one piece
of advice you'd like to give
these talented home cooks
tonight, what would it be?
Don't try to be something
that you're not.
- Be yourself.
- Yes, ma'am.
And if anybody says no
to you, keep going.
- Yes.
- That's right.
So, tonight,
you all have 45 minutes
to cook your
amazing signature dish.
If you want to earn an apron,
the majority of us
need to agree.
We have last year's winner
Dorian here
- to give some insight.
- All right, Dorian!
And we have last year's
finalists, Sarah and Nick.
Let's give it up for them.
Sarah, welcome back. How
would you help to calm their nerves?
Just try and stay calm. A steady
hand goes a really long way.
- Gordon: Lovely.
- Right.
Whoo!
Good luck. We'll see you
in the restaurant.
- Come on.
- Love and best dishes.
Gordon: How cool was that
energy out there?
- Joe: Yeah.
- Five aprons.
- You ready?
- Five aprons. I'm ready.
I'm looking for that person that
can cook many different things,
not one that they've
just practiced and practiced
to bring here,
and of course stamina.
Let's cook!
Nick: Best of luck to
everybody. Cook your hearts out.
Your time starts now.
Woohoo!
I love you guys.
Thank you for being here.
There are only five aprons left
and we have all
of these people left to cook,
so you can sense the nerves.
I'm making a lemon
and butter roasted salmon
served over a crème fraiche
herb potato
with asparagus two ways.
And I'm gonna make
a nice little puree
and make it
real nice and pretty.
I am making
an iron skillet fillet mignon
and some roasted garlic
mashed potatoes,
and roasted asparagus
and tomatoes.
This being the season
of legends is huge.
That raises the bar
for every single one of us.
Going to turn it on that side.
Looks beautiful.
- That looks great.
- Yeah.
I get to cook for this woman
who I have watched
for over a decade.
I want this so bad.
Hey, Kelsey,
how you doing, sweetie?
Hi, Dorian.
Hello! Nice to meet you.
Nice to meet you.
What do you got going here?
I am making a crispy skin
steelhead trout
over a pea and tarragon puree,
topped with a microgreen salad.
So, why "MasterChef," sweetie?
"MasterChef" is... I mean,
it's the ultimate opportunity
for moms at home
who are wanting to,
- you know, explore their food dream, you know?
- That's true.
- Go, Mama!
- Everything looks so beautiful.
- All the colors.
- Dorian: All right, here we go.
All:
Five, four, three, two, one.
- Dorian: Hands up.
- Whoo!
[screams]
- Whoo!
- Good job, Mama.
Whoo!
- Hi, y'all!
- Welcome.
Paula: Hey!
I am Brittany, I am 35 years old
- from Arlington, Texas.
- Okay.
And this is a filet mignon
with a horseradish
compound butter.
My name is Michael. I'm
from Laguna Beach, California.
Uh, the dish is a butter
and lemon roasted salmon
with capers, tomatoes,
and artichoke hearts.
I'm gonna get
the vibe right for you guys.
- Get a what? Sorry?
- Little Paulo Santo.
- You smoking it?
- No, it's a holy wood from South America.
- It cleanses energy.
- I thought you was fixing
to light up
a joint or something.
[Paula laughs]
I actually grew up
with the trajectory
that I was gonna be a singer.
I think that both music
and food are a love language.
Food is my language of love.
Some people have, you know,
God, everything.
Like, to me,
I'm into the universe,
and I really think that it
brought me here in this moment.
- ♪ Amazing Grace
- Oh, my goodness.
You're on the wrong show, girl.
- Shall we?
- Joe: Let's go.
We got to make sure that
the salmon is properly cooked.
- And that is medium rare, right?
- Yes, sir.
Get you some
of that butter, girl.
Just to remind you,
"MasterChef Legends," 15 aprons,
we're setting the bar
extremely high.
The big issue I've got here
is this heavy sear
and the fact that it's gray
because it's been
so heavily cooked.
I had to go the center
to get the kind of meat
that I prefer.
The whole thing
was just very predictable.
You have 10 dishes in one here,
and it's really a confusion.
And you need to learn how
to edit yourself and flavors.
It's just too much.
The salmon was just
a teeny bit undercooked
when you got in the center.
But to me,
it was sloppy looking.
[groaning]
Woman: Oh, honey.
[groaning]
Girl:
I'm really proud of her
and I'm happy for her
to come home
because she is a real
MasterChef at our house.
I love you!
I don't like dashing
anybody's dreams.
I know, but 15 aprons,
Miss Paula.
We have to be very, very stringent
about how we give them away.
Woman:
Okay, Kels! Go, Kels!
Kelsey: I have sacrificed
so much to be here.
I have a one-year-old son
who I just stopped nursing
the day before I left
to chase my dreams
of being a chef.
An apron would mean everything.
My name's Kelsey.
I live in Indianapolis
with my wonderful husband
and two little kids.
I prepared for you guys
a crispy steelhead trout
over a pea and tarragon puree
with roasted
fingerling potatoes,
butter sautéed
shiitake mushrooms,
and topped
with a microgreen salad.
Looks pretty fancy from here.
You eat out a lot?
- I do. Well, I used to before I had kids, yeah.
- Let's have a look.
Visually,
this is a handsome plate.
Thank you.
What I love is your tidiness.
Strong indication
of a smart cook.
But, you know,
it's all about the cook.
Joe: How should this be
in the middle?
- Medium rare.
- All right, let's try it.
That's what I'm going for.
Aarón:
Oh, gorgeous.
That's the way
you cook that fish.
- Mm-hmm.
- Fish is cooked beautifully.
Let's get that absolutely clear.
It's flaky.
It's seasoned top and bottom.
Puree, wonderful.
Silky smooth.
It's bloody delicious.
Great job.
Uh, maybe a little bit
more char on the mushrooms,
but your flavors are delicious.
- Thank you.
- Aarón: The sear on that skin... impeccable.
- Totally textbook.
- This is by any standard a restaurant-quality dish.
But this dish, like you,
is mild, kind, and sweet,
and I want chefs with attitude
and a little bit of a verve.
- You got that? Let me see it.
- Yes. Yes!
[growling]
- You got the tiger in you?
- Yes, I do.
I don't think there's
any point in asking any of us
yes or no because I think
we have a resounding...
- All: Yes.
- Ah!
- Congratulations.
- Oh, my God.
- Paula, please do the honors.
- I would love to give
this beautiful young woman
her apron.
Thank you, thank you, thank you.
- Good job.
- Thank you so much.
Eye of the tiger, come on.
[cheering]
Kelsey: I got four
yeses from the judges.
Everybody loved my food.
But this is just the beginning.
The ultimate goal right now
is to be the next MasterChef.
All:
Yip, yip, yippee!
Joe: You know, when
I see a dish like this,
I'm kind of forced to respond
like I would to a professional cook.
Like, I'm taking
the criticism up a notch.
Dude, what's happened to you?
I want her to cook like a pro.
She's got it.
She's got the goods.
You got this, Lex.
To be here, actually in the
MasterChef kitchen, is insane.
My name is Lexy,
I am 23 years old,
and I'm a stay-at-home mom.
Can Mommy cook? No.
Mm, come on.
Being a stay-at-home mom
has definitely put
my cooking dreams
on the back burner.
- [giggling]
- Oh, thank you!
You're getting heavy.
My husband works
for a warehouse factory
and money's tight.
Our budget on groceries is,
like, super strict.
MasterChef is going to allow me
to pursue my dreams
and get my family
to a better place.
I'm doing this for them.
- Love you guys. Love you.
- Wow. Mm-hmm.
- Hi. Good, how are you?
- How are you?
- Hello, beautiful.
- Nice to meet you.
Nice to meet you guys. This is
my son Luke, my daughter Lena.
This is my husband Lewis
and my mom.
- Just mum. Amazing mum.
- What a beautiful family you have.
Amazing kids, amazing hubby.
What are you making?
A black garlic burger stuffed
with tomato basil goat cheese,
and roasted honey
goat cheese Brussels sprouts.
Wow. Love that idea, by the way.
Gives that nice tartness to the burger.
- Yeah?
- What kind of meat are you using?
Um, a little bit
of sirloin brisket.
- Smart. Sounds good.
- I can't wait to try it.
- Thanks! I can't wait to give it to you.
- Nice to see you. Yes.
Lexy:
Cooking is my art form.
Cooking is the way
that I express myself.
Woman: Looking good,
looking good.
I spend so much of my day
focusing on my kids
and my husband,
and cooking is something that
I have to enjoy life for myself.
Woman:
Let's go, Lexy!
All:
Five, four, three, two, one.
Whoo!
- Whoo! Yeah, baby!
- Give Mommy a hug.
Pretty much everything
is at stake for me right now.
Go on ahead.
Go impress them judges, girl.
Making a burger in
an audition is super risky.
Let's go, Lex!
If it's not cooked
or elevated to the standard
that they want me to be at,
all of this was for nothing.
- Hello!
- Burger time.
My name is Lexy,
I am from Zion, Illinois,
I'm 23 years old
and I have two kids,
and I have made
a black garlic burger
that I stuffed with tomato basil goat
cheese and roasted Brussels sprouts.
- Wow.
- It's the year of the legends.
- It is.
- The competition's rife,
and you come in with a burger.
So why now?
Um, my budget's, like, $40 a
week for groceries, which is...
- A week?
- What?
- Yeah, I know.
- For four of you?
- A week? For four people?
- Yeah, a week.
That's 50 cents a meal
per person.
- I'ma tell you.
- How can you do that?
You gotta be inventive
and creative.
You know, we gonna
make it happen.
My husband's part is to make
sure that he brings in the money
so that I can make the budget
work, and we do it together.
Great teamwork. Shall we?
- Yeah.
- Let's go check it out.
This is the moment of truth
because the burger can't
be overcooked in the middle.
Come on, that looks delicious.
That's the way you
want it to look, right?
- Is that right?
- Yeah.
You know,
you didn't reinvent the wheel.
It's a stuffed burger.
It's been done before.
It's good.
It's executed properly.
The one thing that
bugged me a little bit...
you burnt the bread,
which that kind of covered up
the taste of a little bit of
the meat, but it was good.
- Okay. Okay.
- Not great, good.
Um, Lexy, you know, I
struggle to believe you're only 23.
I like the fact that
you put sprouts in there,
and then you brought
that extra fat content
with that goat cheese.
Another dimension
to poshing up a burger.
That burger's worth
$40 right there.
I'm overcome
because 23-year-olds
are not supposed to be
as smart as you.
The mild goat cheese
on the burger, Lexy,
was truly delicious.
Thank you.
The combination of
the beautiful black garlic,
which is an aggressive flavor,
tampered down
by the goat cheese,
is perfect on all cylinders.
- I love it.
- Thank you.
Joe, yes or no?
I think that it was
a little bit amateurish.
- For me, it's a no.
- Aarón, yes or no, please?
The flavor for me was too...
too compelling to deny.
- So I say yes.
- Paula?
There's great things
out there waiting on you.
But they might have
to wait a little longer,
because it's a yes from me.
Oh, God.
Young lady, for me,
one of the best burgers.
This is exceptional
and I love what you've done.
It is a resounding yes.
Congratulations. Welcome.
- Stop it.
- Come here.
Stop it. Oh, my God. Oh!
Come on.
Congratulations.
Big celebration tonight, girl.
- Paula: Yeah!
- Welcome to the Top 15.
Great job. Well done.
Who's coming around there?
- [cheering]
- Let's go!
Let's go!
- Mommy got an apron! Whoo!
- That's right.
I'm so proud of you, baby.
Lexy: I'm here to
learn. I'm here to grow.
Being here with those legends,
I'm gonna soak all of that in
and I'm going to put
something great on the plate.
Whoo!
Come on, guys, you're
passing burgers now?
Gordon: Yeah, but the
burger was delicious!
No fries, sprouts,
roasted. Come on.
I'm gonna bring out
those Southern flavors,
put my spin on a classic.
- Daddy's getting his apron today. Yay.
- Yay.
I'm Tay from Omaha, Nebraska,
I'm 29 years old,
and I'm an on-air radio host.
Hey, y'all.
How y'all feeling up there?
I'm good at being a radio host.
I have a lot of fun.
I get to interact with people.
But, like, where my heart
is at is cooking.
And there's your
hollandaise sauce, man!
My father, he was
an OG in the kitchen.
He was the one
that taught me how to cook
with soul and cook with feeling.
I just got done with
the morning scramble, man.
He'd have some James Brown
playing in the background,
shaking the whole house down,
coming in hot.
He had a bad hip,
but he had that dance that,
you know, old men,
you know, kind of do.
Dad, I just remember sitting
there watching him like,
"You know, one day, I'm
gonna be the man of my house
and I want to be able
to do this."
Looks like my house
on Sunday right now.
It looks like
my house every night.
- It's Paula Deen.
- Smells delicious.
- Good evening. Hello.
- Good evening!
- Hey, how you doing? I'm good. I'm doing well.
- Nice to see you, man.
- Paula: And who is that?
- I'm Remy.
This is the little one, Remy.
My girl Tay,
and then my father Jimmy Lee.
- You look like you're doing great!
- Yes, ma'am.
- Can you guess what I'm making?
- Looks like a biscuit.
- Ooh, there you go, baby!
- Tell us about this biscuit.
I'm going to do a deconstructed,
reconstructed apple pie.
So you're gonna have apple pie
filling on the bottom, right?
- Right, gotcha.
- A buttermilk biscuit on top,
brown sugar crumble, drizzled
with a little bit of caramel.
Top it off with a vanilla bean
whipped topping.
Right. It sounds
complicated for an apple pie.
Man, you sure you want to
do that in front of Paula tonight?
- Absolutely.
- What kind of fat are you using?
- Just butter, your favorite. Uh-huh.
- Yes!
Obviously, you know, Paula
Dean is, like, the queen of butter.
The queen of desserts.
I'm a little nervous.
Good luck.
Sounds amazing.
- Go, Tay. Go, Tay.
- Tay: Thanks, baby.
Winning "MasterChef" will give
me the chance to switch gears
and actually take cooking
and make it the forefront,
so I need to make
this dish perfect.
Nine, eight, seven, six,
five, four, three, two, one.
- Good job. Looks beautiful.
- Thank you, thank you.
- Go, Tay!
- This moment means the world to me.
Gordon Ramsay, the legendary
Paula Deen, are going to try my food.
Paula: Hey!
My name is Tay.
I'm from Omaha, Nebraska.
What do you do
for a living, Tay?
I am an on-air radio host.
I run a morning show back home.
I DJ and I cook.
- You're a busy man.
- Yes, ma'am.
You're live on the radio.
What does it sound like? Go.
Yo, it's Pride 106.9.
Yo, good morning, who's this?
- Gordon.
- No way, it's Gordon! Really? Gordon who?
- Yeah, it's me. [bleep] Ramsay.
- Gordon [bleep] Ramsay?
Talk about a time that
your mother punished you
for something that you didn't feel
you deserved to be punished for.
I smashed the window in the
kitchen, then pulled the curtains over
- hoping she wouldn't see it.
- Gordon Ramsay, man.
- Ladies and gentlemen, give a round of applause.
- [cheering]
So what dish did you
prepare for us today?
This is a deconstructed,
reconstructed apple pie.
In the bottom of my ramekin,
you have your apple pie filling.
You have a country style biscuit
on top with brown sugar crumble
with a vanilla bean
whipped topping.
So, you like a thicker crust,
apparently.
- Yes, I do.
- Shall we?
- Let's check it out.
- I can't wait. Look at that.
It looks like a caramelized
bread pudding.
- Mm.
- Yes, ma'am.
Make sure you get the whipped
topping with it. Don't leave that out.
Tay, what you need is
three yeses to get an apron.
Joe, what did you think?
It's kind of got an upside-down
cake sensibility to it.
Density, caramelization of the sugar
sinks in, the sweetness of the fruit.
I can really kind of sense your passion
in this dessert, so I'm gonna say yes.
- Okay.
- That's one yes. You need two more yeses
to get your hands
on an apron. Um, Aarón?
Sometimes when you're messing
with a classic like this,
and I get you're putting
your fingerprint on it,
but don't feel like you have to be
so cute and cheeky about things.
And I think taking
so many liberties
with this very classic
heartwarming dish,
I guess just rubbed me
the wrong way today.
- Okay.
- Joe: Oh, really?
- So I'm gonna say no.
- Thank you.
The butter
in that biscuit was so rich.
Out of this world.
- I have to say yes.
- Thank you.
So now you have yes, yes,
no from the traditionalist,
and, uh, your fate and apron is in
the hands of Mr. Gordon Ramsay.
Uh, it's a tough one.
Tay, you know,
there is room for improvement.
Plate's a little tad messy. Try not to
overstep the mark when you deconstruct.
- Okay.
- Hold back a little bit. Edit yourself.
So...
It's a no.
It's a no to going live
on your radio station
because you're gonna be busy
here in the MasterChef kitchen.
- Congratulations, young man. You have an apron.
- Yes!
- Oh, my God!
- The pie is delicious. The crust is exceptional.
I was fixing to knock you
upside your head.
- Thank you.
- What?
- Joe: Put this on. See how it looks on you.
- You fooled me.
- Congrats, my man.
- As a radio host,
it's hard for me
to be speechless, man.
- Um, wow.
- Well done.
- Thank you, thank you. I appreciate it.
- Good job.
[cheering]
Tay: I can't believe
I just got an apron
from the queen of desserts.
This is the start
of a new career for me.
This is the start of a dream.
I'm here to take it
all the way to the end.
[cheering]
The biggest thing right now
is they only got
two aprons left,
so this is not the time
to play it safe.
Oh, just shut my mouth
and call me Sally.
My name is Mary Jayne.
I'm 59 years old.
I'm from Bastrop, Texas,
and I'm a hospice
nursing assistant.
I am cooking my Just
Peachy key lime habanero pie
with a toasted coconut
macadamia nut crust.
And I'm gonna put a little bit
of peach habanero jelly
and fold it
into the custard base.
Whoa, that's twangy-wangy.
Being a little bit older,
I've had a lot of careers
in my life,
I have always been
somebody's caregiver,
somebody's wife,
somebody's mother.
But the only thing I want to
do for the rest of my life is cook.
All the passion that I have
for cooking is from my mother.
Isn't that a thing of beauty?
Unfortunately, I lost my mom
when I was 19 years old.
I had so many wonderful memories
of being in the kitchen with her,
so we took all of her recipes
and we made a cookbook
out of it.
Jeffrey, I need to get
my crust done.
- Good evening. Welcome.
- All right!
Pleasure to meet you, sir.
Mary Jayne.
- Mary Jayne.
- Mary Jayne, that's a good Southern name.
Honey, I'm a good Southern
lady, I can promise you that.
I hear you, sister.
That's Jeffrey.
That's my friend.
Welcome, good to see you.
Tell us the dish.
- What are you doing first?
- The dish I'm making
is Just Peachy
key lime habanero pie,
where I take peach habanero
jelly and fold it into the key lime pie.
- Is it hot?
- No, ma'am, I try to walk the balance
- between sweet and spicy.
- Uh-huh.
- Yes, ma'am.
- That sounds amazing. Good luck.
- So nice to meet you.
- I got to meet Paula Deen.
I got to meet the queen
of the South.
I can die a happy woman.
Holy snakies.
I am the freaking pie queen.
Okay, Mary Jayne. you've got
just over two minutes, sweetheart.
- Yes, ma'am.
- No need to panic. You got plenty of time.
And then I'm gonna get
that zest on the plate.
Easy. Good.
A little goes a long way.
Miss Dorian, if I could
hug you right now, I would.
All:
Five, four, three, two, one.
- Right there, Mary Jayne.
- Yeah!
Don't leave me hanging.
This is my moment to shine.
The is my opportunity to show
the world what I can do.
- Yeah!
- I am trying to impress Paula Deen the most.
She is the queen of baking,
and she gets to taste my pie.
How frickin' cool is that?
I want this apron so bad.
- Good evening. Thank you.
- All right.
Mary Jayne: This is my Just
Peachy key lime habanero pie
with a toasted coconut
macadamia nut crust.
- Wow.
- Do you want to be
in the restaurant business,
Mary Jayne?
I would love to have a bakery.
- Do you have a name for the bakery?
- Cutie Pies.
Oh, how cute!
'Cause it'll put the doo-dah
back in your zippity.
- That's right.
- Shall we have a look?
- Let's have a look.
- Yes!
I never met a pie
that I didn't like.
- And that looks good to me.
- Aarón, what do you think?
I think it's gonna be loaded
with texture and crunch.
That's going to keep my palate
engaged, so I'm excited about that.
- Gordon: Shall we?
- Joe: Yes, let's eat it.
Look at that.
Are y'all going to
share at some point?
- Can we have some?
- Oh!
Hey, hey! We're over here.
Okay, we know you want more.
Take it easy.
We have a guest here, y'all.
I mean, I have to say,
I've never seen a desert
that tasty with
chili in it before.
You were so judicious with it,
and it just gave this little pop
and really kept
your palate singing.
A pie of juxtapositions
in the best ways...
sweet, tart, spicy, creamy.
Really, 100% satisfaction.
- Great pie.
- Thank you, sir.
The creaminess and tartness...
I didn't taste the habanero.
It was perfect
and perfectly delicious.
I make a key lime pie,
but I tell you what,
I think I like it
better than mine.
The macadamia nut crust
was incredible.
- Mary Jayne?
- Yes, sir?
You know there's a
special rule in "MasterChef."
When a plate is licked clean by one of
the judges, what does that mean, guys?
- It only means one thing.
- It certainly does.
- Congratulations. Amazing.
- Aarón: That's for you.
- Can I put it on you?
- Please.
- Put it on her.
- Make me another pie, sister.
[Paula chuckles]
- Paula: I love it.
- I loved it, too.
- Congratulations.
- Thank you, sir.
Get out there and celebrate,
girl, because you deserve to.
[no audible dialogue]
- [cheering]
- Yes! Yes!
I just won a MasterChef apron,
and Paula Deen
tied my apron on to me.
- Wow.
- It doesn't get any better than that.
I know that there's
a lot of younger people
that are in this competition,
and I'm one of the older
people, but you know what?
I am gonna be
the next MasterChef.
This is it.
We're down to our final apron.
This is where
the rubber meets the road.
Crowd: Mary Jayne!
Mary Jayne! Mary Jayne!
[speaking Spanish]
My name is Alan,
I'm 20 years old,
I'm from Nogales, Mexico,
and I'm a valet attendant.
In 2009, the situation
in Mexico was really bad.
We moved to the United States
for the American dream.
My mom was a single mom,
so I started helping
my mom make dinner.
That's where my love
for the kitchen came from.
Hello!
Oh, my goodness.
Young man, good evening.
- Oh.
- You good?
Yeah. Alan.
Alan Verdugo.
Nice to meet you.
Junior "MasterChef"
was last year.
- How old are you?
- 20. I'm 20.
- What moisturizer do you use?
- Who are these folks?
This is my twin brother
and that's my mom.
- Twin brother?
- That's your mom?
- Yeah.
- Holy [bleep]. Seriously?
- Have you heard of Paula Deen?
- Uh, no.
- No. [Bleep].
- He's too young. He's too young!
I love you. Oh, my God. You're
the best baker in the world.
- Too little, too late, son.
- Now, tell me about the dish. What are you doing?
I'm making
a quesadilla on steroids.
It's basically a quesadilla
with northern style carne asada
with roasted salsa
and avocado on top, yeah.
Quesadilla for an apron?
"MasterChef Legends."
- This better be a legendary quesadilla.
- Uh-huh.
- Absolutely.
- Good luck.
- Nice to meet you. Nice to see you guys.
- Thank you.
Don't leave it too late
for that meat as well.
- Absolutely.
- Get that on, double.
I've watched every season
of "MasterChef,"
and I've been wanting
to have that apron
since the first episode
of the first season.
Oh, my God, my life if I won
"MasterChef" would change so much.
[speaking Spanish]
And I think this is going to
give me that extra boost
to be a great cook.
I love it.
It looks really good.
All:
Five, four, three, two, one.
Hands up.
I want to impress
Aarón Sánchez the most.
He was born 50 miles away
from my hometown
and he gets the taste
of Northern Mexican food.
And I think that he's really
going to appreciate
my passion towards the kitchen.
- Hello, Chefs.
- Welcome.
My name is Alan Verdugo.
I'm 20 years old.
Originally I'm from Mexico.
My dish right here for you guys,
- a quesadilla on steroids...
- On steroids.
...with carne asada,
Northern Mexican style,
with a roasted salsa
and avocado on top.
Lovely. The excitement
about food, where did it start?
My mom was single and she
could barely afford to feed us.
And when she did,
um, this is all we ate.
I'm just trying to work hard and
make my dream come true, you know?
You won't get anywhere
by being lazy.
- You got the fire in your belly, I can see it.
- Thank you, thank you.
Oh, my goodness. You've
touched my heart so much.
A quesadilla is... Aarón,
this is in your wheelhouse.
Well, first of all, I can tell that the
tortilla was made by hand and fresh.
When you said steroids, what
you're talking about is it's abundant.
Most quesadillas are
very thin, and it's generous.
- I think that's what I'm seeing, right?
- Yeah, absolutely.
You look like you could
be my son, to be honest.
- Absolutely
- He does. Are you?
- Maybe.
- I got 'em all figured out.
- Oh, okay.
- But thank you. Thank you.
- Shall we? Aarón, do you want to take...
- Of course.
- Whoa!
- Spicy?
- Joe?
- Aspects of it are a little bit amateurish.
I wish there was
a little bit more to show
your culinary ability
in the plate.
But that being said,
I really enjoyed it.
- Gordon: Aarón?
- Um, I think you misused your time
with the tortilla, per se.
It's hard to get
a proper tortilla
with that density to kind
of hold in all that carne.
And there's a reason that
there's tortilla masters in Mexico,
because they do it
a certain way.
And for you to
kind of take that on,
I think the tortilla's a little
off for me, to be honest.
- Okay.
- Paula?
Paula:
I kind of feel the same way.
I wasn't in love
with this part of it,
but the insides are very good.
Young man, I like
what you've done.
Having the balls to make
a handmade tortilla, press it.
Unfortunately,
in areas it's so thick,
it's not cooked properly,
so you get that raw
dough flavor.
We literally
have one apron left,
so is that of value
for an apron? Joe?
I don't think it's quite the level
we're looking for, so for me it's a no.
Mine's a no, too, baby.
You're so, so young.
I was 42 when I started.
You've got all the time in the
world to grow and perfect your craft.
- Thank you.
- Young man, um,
for me, it's a no.
You're not ready for "MasterChef,"
the season of legends.
Okay? Aarón?
I'm gonna say no to the apron
'cause you're not ready yet.
And I don't want to expose you,
because you have such
a bright future.
Thank you.
But I have the Aarón Sánchez
Scholarship Fund,
where I take young Latino kids
to go to culinary school
in New York City.
I'm gonna say yes to you
getting one of my scholarships.
- Okay?
- Paula: Oh.
- Wow, wow.
- Thank you.
- Aarón: Okay?
- What you've just been given
is way more important right now
than getting washed out
- in the competition.
- Oh, yeah.
And if you get under
the right wings,
you'll take off.
[speaking Spanish]
Aarón: All right, we're gonna make
sure you're gonna be all right, okay?
- Bye, darling.
- You have it, okay?
- Take care now.
- What an amazing story.
Great idea by the way.
Thank you. Really good idea.
He needs a scholarship,
you know?
- Yes.
- He goes up to New York,
he'll train with all my chefs
- and the best culinary instructors.
- Amazing.
Perfect.
[speaking Spanish]
Alan: Even though
I didn't get an apron,
I think I got something better.
To go to New York
to the best culinary school
in the United States
to fulfill my dream?
I couldn't be happier.
What's up?
Come on! What's up?
[whooping]
- Showtime.
- Woman: Come on!
Whoop-whoop!
Cathleen: I grew up
with an Italian mama,
so obviously I had to do
something Italian.
I am here to get an apron.
Feeling calm.
Feeling ready to go.
Gonna knock this
out of the park.
This is it.
We're down to our final apron.
Top 15 around the corner.
- Whoo!
- That's it, baby. That's it.
- Dorian: Here they come.
- Hello!
- Hello.
- Hello. I'm good. How are you?
- What's your name?
- Cathleen.
Cathleen, what are you
cooking tonight?
Fruitti di mare risotto.
Fruitti di mare risotto?
Do you know that risotto
is a killer dish here
in the MasterChef kitchen?
It's brought many cooks
to their knees
and showed them to the door
because it's technical,
it's difficult,
it has to be right.
There's no room for error.
You're taking a huge risk
for an apron.
Don't let him intimidate you.
Don't even fall for that, okay?
Do I look like a woman
that gets intimidated?
- No.
- Not at all.
- You got this, right?
- Yeah, I think so.
- Hello!
- Gentlemen, how you doing?
- Good, man, how are you?
- Good, pretty good.
- Your name, sir?
- Michael.
- Michael, nice to meet you.
- Yes, you guys, too.
- Joe: Crab cakes.
- Vegan.
- Woman: Vegan crab.
- Vegan crab cakes.
You're limiting yourself.
Is it worth it?
I'm looking forward
to you tasting it,
expecting something
that you didn't expect.
- Oh, we'll be tasting it.
- Yes!
Dude, that's so good.
- Right?
- Mm-hmm.
- How am I on time?
- A minute.
- This is gonna be tight.
- Look at that one.
- Woman: Oh, they're nice.
- Which plate do you like better?
- The closer one.
- This one?
- Nick: I agree.
- Got all your garnishes on there?
- Make it pretty.
- Crowd: Seven, six...
All:
Five, four, three, two, one.
Hands off.
- You did it, Mom.
- You got it!
- Girl: Yeah, Mom!
- Here you go.
Boy:
All right, good luck.
Woman:
Go get that apron!
Welcome, welcome, welcome.
Good to see you.
My name is Cathleen,
I'm from Lombard, Illinois,
and my signature dish
is fruitti di mare risotto,
which means
"fruit of the sea" in Italian.
My name is Michael,
from Asbury Park, New Jersey.
My signature dish
is a vegan crab cake
with a spicy jalapeño remoulade
and a dill potato salad.
You want to take that jacket off
and chill a little bit?
- I'd love to.
- What?
- Ooh!
- See the muscles, right? There you go, Paula.
Can I get that body
under my husband's head?
- Are you a vegan?
- Yes, I am.
Can you cook non-vegan?
- I was non-vegan for 45 years.
- Uh-huh.
I wanted to bring
my vegan outlook on life now
since being vegan
for almost two years.
- Gordon: What's the day job?
- I am an executive
- in the technology industry.
- Okay.
I'm a CCO,
Chief Creative Officer.
- Wow.
- I have spent 20 years of my life
climbing the corporate ladder,
and I arrived at the top.
And I'm putting my future
in the hands of you four.
- What do you do for a living?
- I'm a lifestyle coach, more or less.
Helping couples
reconnect sexually using food.
- Gordon: And how do you...
- We've got so much to talk about. Excuse me.
- [snickering]
- I have a lot to answer.
- Shall we take a look?
- Yes.
It looks good to me. I like
those two men staring up at me.
[Paula laughs]
Visually, it looks a bit basic.
I mean,
I'm intrigued to taste them.
Risotto is tricky. You have to
swell it, gently swell the rice.
Never to a full boil,
because it'll explode.
- Wow. Did it boil?
- It was under...
- It was controlled. It wasn't boiling.
- Good.
What's the key element of
making it taste like a sweet crab?
- It's the, uh, nori.
- Nori. Seaweed paper, right.
You have, uh,
jackfruit, some mayo.
Mmm.
Gordon: Joe, please,
I'm going to ask you first
because it's in your wheelhouse.
- Yeah, you know, it's pretty good.
- Thank you.
You know, it tasted like
crab. I was surprised.
I actually like them.
I've got that nice, rich,
sweet flavor in that crab cake.
But I'm not a big fan of the
mayonnaise with the potatoes.
It doesn't need it because
it's rich on rich on rich.
But bloody good effort.
It's all there,
it's just missing
the next level of pop,
of complexity and flavor.
The cooking of the rice
is spot on.
But this is a dish that needs a
very action-packed shellfish broth.
- Yeah, agreed.
- Because you didn't have enough time
to develop that flavor
in that broth
to really carry through
on the rice.
This year, we've only have
15 aprons across the board.
It's the season of legends,
and we literally have
one apron left.
- One.
- [sighs]
Tough one.
- I think I need a hug.
- We're still so proud of you.
It's okay.
The crab cakes were delicious.
- Congratulations.
- Joe: Good job.
Paula:
Congratulations, darling.
Thank you so much.
I'm so damn excited.
What?
[screams]
Oh, my God, I just won
a "MasterChef Legends" apron!
- Whoo!
- I can't wait to show the judges what I can do
with vegan food, baby.
Jersey style in the house!
That was amazing.
We gave out all the aprons.
- I didn't know if we'd make it.
- You made it, girl.
I have to tell you that you
are a legend among legends.
- Absolutely.
- Oh, Joe, you're so kind.
And give your mother my love.
I will, I will.
She loves you, too.
But I can't let you
and my mama catch up.
That would be bad.
There would be trouble for me.
[Paula laughing]
- [cheering]
- Gordon: Next time...
You are the top 15.
...a guest legend
who is one of a kind.
- Morimoto!
- Anne: I cannot believe
Chef Morimoto
is in front of my face.
- Like, this is frickin' nuts.
- [speaking Japanese]
And we're throwing the home
cooks in at the deep end...
- Oh, my goodness.
- You guys ready?
...with their first
elimination challenge.
- You okay, Tay?
- I don't even have boiling water.
I've never cut open a fish.
I don't even
want to touch a fish.
I do not want to eat
a soggy diaper.
Flippin' doo-dah.
"MasterChef" is back
with the season of legends.
Wednesdays on Fox.