Gordon: It's the epic tenth season of "MasterChef."
Over the past decade,
tens of thousands have auditioned.
Crowd: MasterChef! MasterChef!
Hundreds of home cooks have tried...
"MasterChef" is the best moment in my life.
- ...and failed. - This entire experience was bigger than anything.
And nine have been crowned MasterChef winners.
Gerron: I am America's next MasterChef, baby!
Now, it's time for someone else's dreams to take flight.
( music playing )
This is "MasterChef" season ten.
We're doing things differently every step of the way.
This season the competition is the biggest ever.
Season ten is extremely fierce.
The level is here. We want it all.
It's a season full of new challenges.
- Joe: Put on your blindfolds. - Medics!
And surprise after surprise...
Chef Morimoto,
Alessandra Ambrosio, Grant Achatz,
Nigella Lawson.
Please, welcome a true beast in the kitchen.
Oh, my God!
And for the first time in MasterChef history,
our talented home cooks will travel
halfway around the world to London.
The city that I call home.
And this year, I'm handing over the reins
to my flagship restaurant.
- Restaurant Gordon Ramsay. - And then...
Today, you'll be cooking for royalty.
Oh, my God!
The person who wins it all will walk away
with a quarter of a million dollars.
Gordon: We expect the best every time you cook.
Season ten, step up!
You wanna milk that ( bleep ) thing, it's so raw.
- This pisses me off. - ( glass breaking )
Why would you do that to us?
Have you been sent by Mars on a special mission?
I'm not trying to be mean here. I'm just being honest with you.
This competition has completely changed my life.
You represent the monumental tenth season of "MasterChef."
- You're not ready to go home. - No, I'm not.
It is hitting on all facets of deliciousness.
It's ready for primetime. You are my teacher now.
- O-M-G. Delicious. - Buckle up. It's season ten.
We don't know what the heck is gonna happen.
What I want to see is that excitement on a plate right now.
( music playing )
Joe: Guys, isn't it amazing? 10 years.
Just how many cooks have come through our kitchen?
Gordon: We've crossed the country
in search of America's greatest home cooks.
Now, we're down to our most promising.
Trust me, our tenth season is gonna be an incredible ride.
Man: "MasterChef" is the place for people
who come from nothing to become something.
This truly could change my life.
Can you believe we made it all the way to "MasterChef"?
I'm here, finally!
- You're gonna win it. - I can't believe this.
Woman: I've always wanted to be able to cook
and to own my own restaurant.
And today I get the opportunity to make my dream come true.
Guys, I can't believe we're here.
- This is unbelievable. - It's amazing!
( music playing )
( cheering )
- Whoa! "MasterChef!" - ( cheering and screaming )
- Are you ready to get your apron? - Oh, heck, yeah.
- Let's rock and roll. - Okay, so am I.
Yeah!
This is crazy.
Is Gordon gonna give me an apron?
What?
Woman: I'm a stay-at-home mom, and I have always wanted
to prove that I can cook, and this is my chance.
If I can do this, I've just made it.
- I don't... - ( cheering )
Oh, my God, look! There!
Oh, my God!
Yeah!
Oh, man!
Yeah! Gordon!
Welcome to the tenth anniversary season of "MasterChef!"
Nine incredible seasons have all lead to this very moment.
Wow.
Your food dreams can go anywhere.
And if you don't believe us,
there are three people
whose lives have been changed by "MasterChef."
Please, welcome former winner Shaun from season seven,
Christine from season three, and Jennifer from season two.
Jen, you've been busy.
"MasterChef" literally changed my life.
I have three restaurants.
- Gordon: Wow, amazing. - Wow.
Christine, you've just launched your first restaurant.
I've opened the Blind Goat,
which is a modern Vietnamese gastropub.
- Shaun, welcome back. - Thank you, Chef.
Give us an insight into what you've been doing.
Next stop for me is my very own residency
at the brand-new MasterChef restaurant in Dubai.
Yeah.
Tonight, those three talented previous winners
are sticking around to help you,
because they've been in your shoes before.
You're all about to take your first step
into the most famous kitchen anywhere on the planet.
And we have huge surprises in store for you all,
including the biggest prize package
in the history of "MasterChef."
A cool quarter of a million dollars.
They will also win the coolest trophy
on the face of the planet.
Yeah! Yeah!
The MasterChef trophy.
Yeah!
Gordon: But that's just for starters,
because there's an even bigger prize on the line.
The winner will receive the most amazing training.
In one of my restaurants.
Man: Oh, my...
Also in one of my restaurants.
And in one of my restaurants as well.
And your chance to win it starts at this very moment.
We wanna see your signature dish,
your personality, on that plate.
If we all think your dishes are good enough,
you'll get one of these.
A coveted MasterChef apron.
There are 20 up for grabs.
And last I looked,
there's way more than 20 people right here.
- Yes, there is. - Gordon: You have to cook us the dish of your life
with support from your family and friends.
This season you need to convince all three of us
in order to move forward.
That means that if you hear just one no,
you're going home.
Welcome to the competition.
Cook your hearts out, and good luck.
Man: Seeing the judges for the first time,
it's surreal, because we had a dream.
Now we're in the dream. Now we're making the dream a reality.
- Wow. - This is it. Season ten.
The standards this year is extraordinary.
I've never been so excited to start tasting these incredible signature dishes.
And for the first time in the history of this competition,
we have one of these each... an amazing battle pass.
It's a judge's save to use across the entire audition process
for one talented home cook for a second chance
to land themselves an apron.
It's a true game changer.
Buckle up, here we go again.
Let's do this, come on!
- Wow. - I want a kitchen like this.
Man: To be in the MasterChef kitchen,
it's a surreal moment.
Everything I've wanted my whole life
is standing in front of me
and I can't wait to start cooking.
Welcome to the MasterChef kitchen.
Here's how it's gonna work.
One by one, you guys will be called down,
and you will each have 45 minutes
to make your signature dish.
You guys ready? Yeah!
First up, Alan. Come on down and take your station.
Next up, Sabina.
All right, guys.
Your time starts now!
- Let's go! - This is giving me goosebumps,
and, I mean, we're already done.
We've been through this.
- Yes! - Good job.
Season ten... I'm looking for finesse,
a great student, and more importantly,
who can we propel to America's next MasterChef?
I've prepared pretty much my entire life for this competition,
and I feel great about my dish.
I grew up in a Filipino household.
We were actually pretty poor growing up,
but there was always food.
Food's been a huge part of my life, huge part of my culture,
and it's... it's really my passion.
Perfect.
I'm a recovering lawyer.
I left that to pursue this amazing passion of mine
because food just means the absolute world to me.
I'm originally from Russia,
so I wanna elevate Russian cuisine
into something that's elegant.
And I wanna get this apron because it's me on a plate.
One minute left.
Make sure you have all your ingredients on your plate.
Okay, what else am I missing?
- Nice and slow, nice and slow. - Careful, careful.
- Time is running. - Go, girl, go, girl.
All: Five, four, three, two, one.
- Hands up! - Hands up!
Let's go!
Joe: Oh, hello. Welcome.
My name is Alan, and for you guys today
I've made a pan-seared chicken adobo.
My name is Sabina,
and I made you a chicken schnitzel
with a salad Olivier.
Gordon: This year is super competitive.
These things, they're few and far between.
Thousands tried out and have to find 20.
The good news is you've fancified the Russian salad
and cooked the chicken beautifully.
The sad news is there's not an ounce of seasoning on there.
- Joe: Yeah, it needs salt. - I definitely do believe you are teachable.
I'm just not sure you're ready this year.
It's a good dish, but it's not "MasterChef" season ten worthy.
You're a a chili, a lemon squeeze,
and some salt away from an apron,
but that's all it takes.
- ( cheers and applause ) - Oh!
Guys, season ten, honestly? So much more difficult this year.
Especially in front of all those friends, families, and contestants.
I think sometimes the pressure takes hold.
If you can't stand the heat, get out of the kitchen.
- Mommy! - Let's go, baby!
Oh, my God, I can't believe I'm here.
I feel like I'm in a dream right now.
I hope I don't wake up from this dream.
My name is Dorian Hunter, I'm 45 years old,
and I'm from Cartersville, Georgia.
Let's go, Mommy.
Let's go, baby!
I was a young mom.
I was 18 when I had my first son,
and I didn't have any money.
I had to work fast-food to survive.
And right now I'm at a carpet mill.
Every day I go into that place, I'm like,
"This is not the place I need to be."
I need to be doing my passion.
Cooking is my passion.
I don't just like cooking.
I love cooking.
And some days I can't even sleep because a idea comes
and I have to see it on the plate.
- You're doing good, Mom. - Let's go, baby.
You happy Mommy in the MasterChef kitchen? Huh?
Guys, the suspense is killing me.
I need to go have a look. I'll be back in a minute.
( cheers and applause )
That's the guy from TV.
Oh, dang!
On a scale of ten, how good is mommy's cooking?
- A hundred. - A hundred. I love that.
I love that! Now, tell us what you're doing.
- Okay, so I'm making a drunken chocolate cake. - Drunken?
My cake has a lot of layers to it.
- Yes. - When you look at it, you see a chocolate cake,
- Love that. - but once you start biting into it...
- We go to heaven. Yes. - Yes. All the way.
- I love that. Well done. - All the way.
What? What?
- Mommy, get your plate. - Oh, my God, was that just Gordon Ramsay?
Come on, baby.
- Oh, there we go. - That looks really good.
It do? You gonna get some when we done?
I hope the judges say, like,
"This is the best cake I have ever in my life tasted."
- Girl: Two minutes left. - Oh, my God!
- Girl: Time's running up. - Home stretch, baby.
- All: Five, four... - I'm shaking so bad.
...three, two, one!
- ( cheers and applause ) - That's it. Good job.
That's it. That's it.
Woman: Dorian!
I've been working towards this moment all my life.
All right, baby.
It's either now or never.
Let's go, baby!
Oh, my... ( chuckles )
Oh, my gosh.
- Hi. What's your name? - My name is Dorian.
- Great to see you again. - Yes.
- So, why "MasterChef"? - Mm... Oh, I'm sorry.
- I'm sorry. - Take your time, Dorian.
This year is the year that I chose to change the rest of my life.
I don't wanna just be the home cook anymore.
Sounds like exactly what we're looking for. What is the dish?
This is a drunken chocolate cake
with hazelnut toffee and a vanilla bean anglaise.
- This is me on a plate. - Should we taste?
- Dorian, why dessert? - That chocolate cake is
one of my husband's favorite and my children's favorite.
So, in making it, I just figured I would represent my family.
They love that cake.
How many times you made this dish?
A hundred times over.
- Have you tasted that? - Yes.
Season ten, the most competitive year
in the history of this competition.
Dorian, we only have 20 aprons to give out.
Remember, you need a yes from all three of us
to get an apron this season.
Can you become America's next MasterChef?
I can't explain to you how much this means to me.
It's a life changer.
That cake is gonna change my life.
Aarón, what do you think?
You came in bold and brave
with a beautifully executed chocolate cake.
So, it's a definite yes.
I agree with you. For me it's a yes.
Clearly there's passion on that plate.
But I'm gonna be brutally honest.
There's one ingredient there that you didn't need to make.
- Yeah, okay. - So, for me...
it's a no....
to the crÃ¨me anglaise
- and big fat yes to the apron. - Jesus.
Congratulations, girl.
Let's get this on. Well done.
- ( crying ) - Good job.
I can't tie it.
I can tie it for you. Here we go.
That was exceptional.
- Thank you. Thank you. - Okay? Great job.
- Yeah! - Yay!
Look, Mommy got an apron!
- You won! - I won.
That's right, I won.
This is like the beginning of the rest of my life.
- God, that cake is delicious. - Aarón: Come on, yeah.
Gents, there is one to watch immediately. Oh, my God.
Good stuff. Can't wait to taste some more.
Looking good, Goose. Love it.
- All right. - Looking right, looking right.
It's amazing. I love the family support that they all have.
- Yeah. - Go, Liz! Go, Lizzie.
- Whoo! - Go, Liz.
I'm feeling slightly under pressure, but I always do that to myself.
I just... I wanna be the best. I wanna win.
This is the cook of my life. Absolutely.
Can't you see the way I'm sweating?
- Looking good, Goose. - That's a lot of dough.
I've taken time off of my senior year at school
and I've put everything on the line here
because I can't get the idea of being a chef out of my head.
I wanna chase that as long as I can.
- Let's go, Liz! - Whoo!
What's going through my head right now is what is waiting
on the other side of those doors,
- and that's that white apron. - You got this, Liz.
The last 14 months have been just absolutely a challenge.
I lost everything.
I went through a really bad divorce,
and I want a new start.
You're gonna walk out with that apron.
Liz: Cooking is my purpose in life,
and I just really believe that "MasterChef" is the beginning.
I'm chasing a dream,
and this is the biggest opportunity of my life.
- Gordon: The dish, please. - I'm sharing with you today
a Mediterranean red snapper.
It screams Mediterranean, and you cooked the fish beautifully.
- Like a pro. - Oh, my God, thank you.
This is an Afro-Caribbean take on the Korean bulgogi bowl.
I think this dish is smart
with this kind of African fusion.
I think you're on to something.
Today, I brought you a handmade lamb ravioli.
I have to say, I totally expected to not like this,
and it's really good.
Apron, apron, apron.
( music playing )
( all screaming )
( screaming continues )
Really good dish.
Did you swallow a nice pill? What's happened to you?
I am nice to nice food. This is nice food.
So, Joe wants to be nice to the nice ravioli.
- ( Gordon laughs ) - Joe wants to be nice?
Oh, my God, you did it!
Great job. We did it.
( music playing )
Bone-in ribeyes. Who wants a bone-in?
I want a bone-in.
Flame on!
Guys, season ten so far?
The standard has been incredible.
Really elevated, MasterChef-worthy apron dishes. Beyond belief.
I'm hoping there's more talent out there.
You know what? I hope so.
- Hello, Subha. - Hello, Chefs.
- Is this your mom? - This is my mom. She's 84 years old.
She looks so gorgeous. Are you nervous at all?
I'm making Cajun dish and I'm an Indian.
- That's what I'm worried about. - All right.
- Awesome. You got it. - Whoo!
Subha: I'm very confident about my Cajun cooking.
However, this one dish is gonna make me
or break me in "MasterChef,"
and the nerves are up.
There's a wrapper in the yogurt.
Wrapper in the yogurt. Thank you.
( exhales )
It's sex on a plate. It's amazing.
All: Ten, nine, eight, seven, six,
five, four, three, two, one.
Shaun: Hands up.
- ( kiai-ing ) - Wow! I'm so proud.
Get your apron.
Woman: Good luck.
( kiai-ing )
What does that mean?
This dish is cannoli Siciliani.
It doesn't look like a cannoli. What have you done?
Cannoli, it's... it's dessert to celebrate
the male genital.
Is a sexy dish. It's very masculine.
I want to give it back to the female population
- to do something more... - Feminine.
Yes.
- It's a vannoli. - A vannoli.
- Not a cannoli. - Wow.
Let's try it.
Yes, sir. That is me on a plate.
A little crust, soft and gooey on the inside.
- So it's a bread pudding in an essence. - Yes, sir.
- It kinda tastes like a soggy croissant. - Mm-hmm.
I mean, visually, I don't know why you've cubed it like that.
Aarón: You can actually see a lot of that fat that hasn't rendered.
You've got one of the most authentic cuts.
I just can't believe you absolutely destroyed it.
- Man. - Sorry.
If you're going to reinvent cannoli,
it better be the best in the world.
( nervous laugh )
But it's not very good at all.
Unfortunately, for me it's a no.
Sadly, it's a no.
- ( cheering ) - Yeah! We love you.
Oh, my Lord.
Gonna be a long season. Oh, God.
Subha: I'm 54 years old and I always loved cooking,
but I was never able to follow my passion.
So I wanna prove to the world that you're never too old to chase your dream.
What is this?
First name, where you're from, and what's the dish?
My name is Subha, from New York.
My entire family is here.
My dear wife and two children and my mother.
She came all the way from India.
- What? - What?
The dish is jambalaya
with a side condiment, raita, from India.
Hold on a minute. You've taken the biriyani lid
- Yes. - and stuck it on top of a jambalaya.
- Yes. - Why?
When I came to this country from India,
I came to New Orleans first.
You will taste the original
Cajun jambalaya served in an Indian platter.
I live in New Orleans. You're treading in some really uncharted waters here.
Shall we?
- Please. - Man.
- So... oh, boy. - Wow.
- Mm-hmm. - Gordon: You're playing with cultures here beyond belief.
Has your mum tasted this?
- Uh, not yet. - Where is she?
She's, um, in the back.
- And the lady's name is? - Ambujam.
- Excuse me one moment. - Oh, man.
( cheers and applause )
Madam.
- Would you mind coming in for two seconds? - Yes.
- I'll help you in. Thank you. - Yes, yes.
I'm so excited to be with you!
- Okay. - There we are.
Now, mum, we have a biriyani top
with a jambalaya interior
served with a biriyani raita
that you never serve with a jambalaya.
- You okay? - This is so... special.
Aarón: Aww!
Back in India, we don't allow men in our kitchen.
- Gordon: No? - That's women's duty.
But he won't listen. He has done very great.
Thank you, Mom.
Mum, do you think he's done enough to deserve an apron?
He deserves it and you're going to give him.
- Aah! - Oh, we're going to give him?
Wow. Joe, where we going?
I am going to confirm what mama said.
- I will give him an apron. - Oh, thank you! Thank you so much.
But you have to have the other two as well, so...
- Gordon: Aarón? - I have to say, sometimes fusion equals confusion,
but not in this case.
- It's a yes from me. - Thank you, Chef.
- For me, it's a capital yes. - Thank God.
Mum, put this apron over your son.
- Ah! How nice of you! - Thank you.
- Please. There we go. - I'm humbled.
- Wear it with pride and don't let us down. - Thank you, thank you.
Whoo! You did it!
I did not expect that.
If that's what he can do with a Cajun inspired dish and jambalaya,
- can you imagine what he can do with a biriyani? - Yeah.
( cheers and applause )
Gordon: With 15 white aprons remaining...
Babe, it looks good.
...our home cooks work to put their personalities on a plate.
You guys want it Boston style? Give it to me, boss.
- ♪ Ba da da da ♪ - ♪ Ba da da da ♪
All: ♪ Ba da da, ba da da da... ♪
My name is Kenny, I'm 46 years old, and I'm a carpenter.
- Viva! - ( cheering )
I'm tired of being a carpenter.
I've always wanted to give people the great food that I give my family,
and I figured this is my opportunity to do that.
Here I am showing exactly what I can do.
I had great grandparents that came from Naples and Sicily,
so I had influences from all the regions of Italy.
Ma, excellent job.
Food is everything to us. My mother always said,
"Most people eat to live. We live to eat."
Bada boom, bada bing. It's all about the food.
- Perfect! - Woman: Beautiful.
- That's a thin piece right there. - Whoo!
( music playing )
What's up?
Joe Bastianich is held in the highest regards
from the north end of Boston and Little Italy,
and I feel that he's probably
gonna hold me to a higher standard.
- Hey! - Hey. How are you?
- How are you? - Good to see you, sir.
- Nice to see you. - Honor to stand in front of you guys.
- What's your name? - My name's Kenny Palazzolo.
So there's no doubt that you're from Boston.
I am definitely from Little Italy
- in the north end of Boston. - So what are you making for us?
A New York strip braciolettini,
saltimbocca stuffed with bruschetta and cheese.
Can we start with the proper pronunciation?
That is the proper pronunciation.
- It's Boston. - What are you saying?
What kind of Italian do you speak?
I speak north end Italian.
- Have a good evening, everyone. - Good luck, Italian Stallion.
- Thank you. - Whoo!
There you go. Salud!
- Salud! - Yeah!
- How much time do I have? - Two minutes, Ken. Two.
Two minutes.
Could this be any more stressful?
Everything I've wanted my whole life
is gonna come down to this 45 minutes.
This is it.
This is definitely pressure time right now.
Kenny, you got the cup of cheese over here.
- Oh, the cheese. Oh, my God. - Don't forget the cheese.
Keep it rolling. Keep it rolling.
Don't fall behind. 20 seconds. You got it, you got it.
- Come on, Kenny. - Just make it onto the plate.
- All: Ten, nine, - Let's go!
eight, seven, six, five,
- four, three, two, one. - Come on.
Hands up.
I'm a little nervous about my risotto.
I needed another two minutes.
- Go get 'em. - Yes, sir.
Hopefully, my signature dish is good enough.
I've been looking to hang up my hammer
for a spatula for a long time.
This is my passion, this is my dream,
and I have to chase it.
This is the opportunity to change my life forever.
Good evening. First name and what's the dish?
My name is Kenny Palazzolo.
I brought you a New York strip braciolettini,
saltimbocca on a bed of vegetable risotto.
So, where does the love from coking come from?
Generations of my family.
I'm a guy that has a fork, a spoon, and a knife
painted on the back of my boat that says
"Vivere per mangiare" under it.
What's the name your boat?
It is called "The Hey, Ma, What's Up?"
Because when I go to my mother's house, I open the fridge
and I go, "Hey, Ma, what's up with these chicken cutlets?"
So, the name of my boat is actually a reference to food.
Let's hope it's good.
- Shall we have look? - Yeah.
Shall we?
- Aarón: Kenny, look at that presentation. - Gordon: Oh, boy.
- Wow. - Visually, you've got it going on there, my man.
- I did my best. - The braciole, not stewed in tomato sauce.
It's basically a grilled stuffed steak.
- Yes. - So this is an interpretation
of what would be classic Italian.
That's wonderful.
- Wow. - You've defied the odds,
because I'm amazed you got that texture
from a New York strip.
It does need homework on that risotto.
I needed another two minutes.
You know, it's a fierce competition this year.
But I can taste the passion. That's evident.
For me, it is an absolute yes.
It's really impressive. 100% yes for an apron for you.
It's far from traditional, but it's well-executed,
and I think it's a really good interpretation
of your personality into a tradition of Italian food.
( speaking Italian )
There you go.
Kenny: Joe Bastianich...
to hear him say that he believed in me,
and handed me that apron,
such a surreal moment in my life. I'll never forget it.
- Get ready to do it. - Gordon: Get that apron on.
- Good man. - All the dreams right here.
All of my ancestors, they're looking down and they're smiling right now.
- ( cheers and applause ) - ( screaming )
- Yeah! - Whoo!
- Yes! - Woohoo!
Whoo!
( cheers and applause )
They're not South Carolina shrimp, but they'll do.
A lot of talent has come through this kitchen so far.
Yeah, I'm taken aback by how much these home cooks
are showing themselves on these dishes.
Every dish, one after the other raises the level.
- It's amazing. - Really impressive.
- Woman: Careful trimming. - I'm not gonna cut my hand off.
Ooh! Those crawfish are spicy.
You're not gonna find anybody more competitive than I am.
- That's right. - I'm a tournament fisherman.
I treat every day like tournament day,
even when I'm cooking, and I strive for perfection.
That's the only way to be in life.
Okay, I think this is good.
- Did you taste it? Okay. - Yeah.
Man: This is the first dish I made for my wife
when she wasn't that interested in me,
but the dish was so good that didn't matter.
And here we are ten years later happily married
and we have an 11-month-old at home.
So, this is the dish that's gonna get me an apron.
All: Five, four, three, two, one!
Shaun: Hands up!
- The dish, please. - I did my take
on a red fish couvillion with sautéed shrimp.
This is a cold steak salad.
The flavor profile is from northern Thailand.
The challenge with this is balance.
You've achieved it.
You cooked the fish beautifully.
You could be one to watch.
( cheers and applause )
Babe, I'm so proud of you.
Thank you. Thank you all!
Sarah, come on down and take your station.
My name is Sarah, I'm 31 years old,
and I'm from San Diego, California.
I actually wanted to come to "MasterChef" for the last couple years,
but I have three kids under three.
- Isn't Mommy doing such a good job? - Yes.
( babbling )
- Yeah, is she making some potatoes? - It's yummy.
- Yummy. - Yeah.
I have so much support behind me.
I just got out of the military last year.
And my husband said, "Go do this for you.
This is where your heart is."
I joined the military in 2008.
I traveled the world as an army interrogator.
I spent a year in a half in Afghanistan
on the border of Pakistan.
I've been to Kyrgyzstan, Kuwait.
When you move around so much,
you need something of consistency,
and for me that was always cooking.
No matter where I went,
I could always take a taste of home with me.
And getting to cook today is the most amazing opportunity.
I need that lamb... I need that lamb to temp up.
I'm worried. The lamb didn't have enough time to rest,
but the taste should be beautiful.
So, hopefully, it's enough to give me a white apron.
All: Five, four, three,
- two, one! - Hands up!
When I left the military, I had no idea what to do.
But food has always been in my heart.
Yay! Go, Mommy!
So I wanna open up a restaurant.
I need to show my kids that there's never a wrong time
to go after your dream.
Welcome. First name and what's the dish, please?
My name is Sarah and my dish
is an herb crusted rack of lamb
with a fondant potato and a spring pea puree.
Where did the passion come from for food?
Cooking is where my heart lies.
- I was an army interrogator for ten years. - Wow.
While traveling, I was able to pick up different profiles
and kind of bring that back and share that with my family.
- Extraordinary. Shall we? - Indeed.
Miss Sarah, you feel comfortable with the cook on the lamb?
I'm pretty happy with the cook.
I do enjoy the seasoning of the lamb.
I think the true star of this dish is the herb crust.
Very interesting flavor profile
that I think has really helped elevating the lamb.
- Thank you. - Joe: All right.
- The dish is super clean. - Thank you.
Lamb's a little bit on the rare side for my taste.
I prefer medium-rare,
but it shows a lot of technical potential.
- Thank you, Joe. - Good enough for an apron?
I don't know.
Gordon: Sarah, look at that inside.
I disagree with Joe. It's spot-on.
I've cooked more lamb than him.
Wow, you've nailed a rack of lamb.
It's the kind of dish that I see in the top ten.
- Thank you. - Amazing.
For me, it's a definite yes.
- Thank you. - Gordon: Aarón?
Sarah, it's a definite yes for an apron for you.
- Thank you. - Gordon: Joe?
Yeah, um, well, what can I say?
It's a dish of high execution,
but I'm just not sure it's season ten worthy.
This one's tough.
( cheers and applause )
Whoo!
Mommy!
Oh, baby.
Bring the energy! Let's go!
This is crazy.
The level for season ten is sky high.
Absolutely. We've almost given out half of our aprons.
Let's pick very, very carefully.
I put everything on the line to be here,
and you better believe I'm about to get an apron.
I am making my signature dish.
Growing up churros were essential street food.
It's a humble dish, and in a nutshell that's who I am.
My name is Micah Yarro, I'm 19 years old, and I'm from Grand Rapids, Michigan.
I started cooking every day when I was 12 years old,
and food to me is what I wake up for.
It's my passion.
I don't have anybody here supporting me right now,
but I do this to be able to pursue a dream that I've had
since I was a little boy.
My dad really wanted me to go to school really badly,
and me choosing cooking really broke his heart.
When I told my parents that I'm going to audition,
my dad told me, "Expect the locks to be changed
when you come home."
Whoo!
I love them so much,
but nobody's gonna hold me back from my dreams.
Make sure it's beautiful.
You've got Aarón Sánchez about to eat your churros.
All right?
All: Six, five, four...
- Finishing touches. - ...three, two, one.
The competition in "MasterChef" season ten is next-level.
This means everything
because this could literally change my life.
Thank you.
Welcome. First name, how old,
and what makes you stand out?
My name is Micah, I'm 19,
and this is my passion, my hunger.
I left everything behind to be here
and I came here with no one.
A lot of my family do not view culinary arts
as a worthy way to spend my time.
- Mm. - But I remember when "MasterChef" came out,
I was nine years old, and I realized
that this is a platform that could launch somebody
who comes from nothing.
And do you have nothing?
At the moment, yeah.
I don't even know if I have a home to go home to
when I go home.
Courageous.
- Describe the dish, please. - They are my churros con chocolate.
Fewer dishes represent who I am.
It's street food. I'm a street kid.
They are humble.
The big question is
are they good enough for an apron?
The fact that you dusted it with the cinnamon
while they were still hot, that's traditional.
But the chili, too much, baby.
Cooking is clearly near and dear,
and you're a very humble guy and you've fought to cook.
But it's a bloody churro.
Joe, does it warrant an apron?
For me, it's no.
Aarón?
That churro dish does not show me enough.
So, my answer is no.
Gents...
I think you two are wrong.
I know what it's like
to have passion to turn your life around.
And that's why...
- I'm gonna be giving you this. - Oh!
This is a battle pass.
For the first time in this competition,
Joe, Aarón, and myself,
have one individual judge's save
to use across the entire audition process.
I'm playing my card on you.
You have a second chance to battle it out.
Whoever these two guys
give their pass to, you're going up against
for the last apron in the biggest cooking competition anywhere in the planet.
- Is that clear? - Yes, Chef.
There must be other dishes in your wheelhouse
that you're capable of nailing.
I believe in you.
- Thank you, Chef. - Come and get this.
- Good luck. - Thank you, Chef.
There's something in him
that resonates with me at 19.
You just wasted your battle card, Gordon.
( cheers and applause )
I thought I was going home.
But for Gordon Ramsay to say that he believes in me...
that's a dream come true, man.
I got a second chance!
Whoo!
Next step is the apron.
I want it! Let's go!
Come on! Come on! What? What?
- Woman: Yes! - Gordon: Next time...
Where's the noise?
...America's best home cooks compete
for the last few remaining white aprons.
- Let's go! - Look at that!
- Whoo! - This is one of the best dishes
I've ever tasted in this competition.
Man: They're sending people home that in any other season
could've easily gotten an apron.
Gordon: And with one battle pass gone,
who else will get to fight for the final apron
and a spot in the MasterChef kitchen?
Woman: I sold my house, quit my job to be here.
Gordon: There is still one more apron up for grabs.
Look at that.
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