14x01 - Millennials Auditions

[bunniefuu]

It's time for "Masterchef!"

- Whoo!
- Yay.

Gordon: There's nothing
more timeless than cooking.

Everyone's done it.

Your parents, your grandparents,
even your kids.

But one thing's for sure,

How people cook across
generations is very different.

Which begs the age old question,

Which generation
has the best cooks?

Is it the baby boomers,

Who have history on their side

And are known for
cooking traditional cuisine

And old world family recipes?

Joe: Or is it
the resourceful gen x?

The latchkey kids who
grew up in the '70s and '80s,

Who were raised on mall
food courts and music videos.

Totally awesome, dude.

Aarón: Or is it the passionate
media-savvy millennials?

These guys grew up
on the world wide web,

Blogging their inner thoughts
and creating hot food trends.

No avocado toast is
complete without sriracha.

Ah, yes.

Gordon: Or is the boundary-pushing,
adventurous gen z,

Who do everything
on their phone?

One more taste and our
pasta is perfect al dente.

So which generation has the
best cooks? We're about to find out.

This season on "masterchef"...

- [ squealing ] - it's
the battle of the ages...

This is "masterchef:
Generations."

As four generations compete...

- Go, boomers!
- Let's go, gen x!

- The millennials have arrived!
- Gen z is here to win.

...To prove which one
has the best home cooks.

We're in better shape compared
to those boomers back there.

I love these young kids,
but I'm gonna kick their butt.

I'm a millennial. I'm not
worried about a thing.

You don't have your phones.
You don't know what time it is.

It's generational
warfare like never before.

- Who are you taking out?
- Gen z.

I gotta target the strongest
competition right now.

- Challenge accepted.
- I really wanted to sow seeds of chaos

- With the baby boomers.
- Wow.

She'll regret messing
with us like that.

Where there's smoke,
there's fire, right?

- [ cheering ] - ...In our
most expl*sive season yet.

- And flambé. Let it burn.
- Switch!

- [ overlapping chatter ]
- go, go, go, go, go!

- You're k*lling me, man!
- [ shouts ]

- The wall!
- What'd you say?

Sorry. [ bleep ] can't hear you.

- What?
- For [ bleep ] sake.

- Oi!
- Shut up.

[bleep ] shut up.

Too much, too much.

But in order to
succeed this season...

- [ cheering ] - welcome
to los angeles football club.

- Players are arriving.
- It's not quite ready.

- Get on the [ bleep ] stove and cook then! Let's go!
- God!

- ...They'll have to prove that age is just a number.
- [ bleep ]

Did you see blow-torching
steaks on tiktok?

- I did.
- Please don't do that again.

It's the infamous
restaurant takeover.

Change your batteries
in your hearing aid!

- 'cause I'm [ bleep ] if I'm sending that.
- I need help.

- Maybe you're too old.
- It's raw.

[ bleep ]

- You are gonna derail us.
- That is disgusting.

That is inedible. That
was embarrassing.

That's one of the worst
dishes I ever tasted.

I think something went
wrong along the way.

Tastes like spicy baby food.

- I'm going home.
- Oof, this is painful.

But those with
the fighting spirit...

I think it's absolute
bull [ bleep ].

I'm a little pissed actually.

I'm definitely not
ready to go home.

We asked for
michelin star standard

- And you've gone above and beyond.
- ....Will rise.

- Honestly? Next level.
- Thank you.

- This dish is amazing.
- Talk about a show-stopper.

Only one home cook
can claim the title...

It's the best dish
of your generation.

- The trophy...
- So boomer.

That's who I am.

...And a quarter
of a million dollars.

- It's a joy to taste.
- Thank you, chef.

Your evolution is
truly remarkable.

This is "masterchef:
Generations."

An old dog can learn new tricks.

Living proof.

[ music playing ]

- Oh, my gosh!
- [ laughing ]

- Whoo!
- Let's go!

- Season 14!
- Finally here.

Look at this,
look at this. Come on.

Let's go! Whoo!

Wow! We're here!

Oh,
my god! Look at the generations!

- Baby boomers. Gen x.
- This is amazing.

- I can't believe I'm here.
- Oh, my god.

Gen z is probably the most
creative out of all the generations.

We grew up with social media.

We're not actually using
cookbooks like the boomers.

- Anybody want a mint? Would you like a mint?
- Yes.

I'm a boomer,
but that is not gonna hold me back.

I am ready to come out hooting
and hollering with that apron.

Millennials, baby!

Millennials all
day. We gotta fight.

- We got this, yo.
- Can we start cooking yet?

Oh,
my god. Is this happening? Is this them?

- Oh, my god.
- Oh.

- [ music playing ]
- [ crowd cheering ]

- Whoo!
- [ music continues ]

- Gordon: Here we go.
- Yeah!

Whoo!

- Wow. Season 14.
- Wow.

[ cheering continues ]

Thank you.

Welcome to the most famous
kitchen anywhere in the world,

The masterchef kitchen!

You are the luckiest individuals
from thousands of applicants

Who made it to the
auditions tonight.

- [ cheering ]
- yeah!

- Let's go!
- "masterchef" has always been

About finding outstanding
amateur cooks.

But honestly, what we've
learned most after all these years

Is that no matter how
old or young you are,

You can still become
america's next masterchef.

- Yes!
- Let's go!

This is "masterchef:
Generations."

- Yes! I'm ready! Let's go!
- The big question is,

Which generation's
gonna win it all?

- Millennials!
- Boomers!

- [ overlapping shouts ]
- millennials! Millennials!

Will it be the kings
and queens of flavor,

Who are incredibly wise and have
learned how to cook from world old recipes?

- The baby boomers.
- [ cheering ]

- Yeah!
- Baby boomers!

Maybe it's the resourceful and
incredibly independent generation x.

[ cheering ]

Will it be the open-minded,

Savvy,
sophisticated millennials?

Or will it be the ambitious--

And most of my
followers from tiktok--

- Gen z, ladies and gentlemen.
- Let's go!

Now, whoever rises to the top,
will win the title,

- The beautiful masterchef trophy...
- Yeah, baby!

...And a quarter
of a million dollars.

Now all of you,
it's time to show us

That you deserve

A legendary masterchef apron.

In the auditions, as always,
you have to make us your signature dish.

And we will be judging you on flavor,
technique, and, of course, plating.

Right, it's time to answer the
question I know you all have.

The generation
cooking tonight is the...

- Millennials!
- [ cheering ]

- Yeah!
- Millennials!

Go!

Joe: You millennials were born

Between the early
'80s and the mid '90s,

And you grew up during
the peak of food television.

You may have picked up a few
techniques from this very show.

Now, if you want a spot
in this masterchef kitchen,

You need three yesses from
the judges to get an apron.

And tonight,
we're bringing in a very special

Fourth guest judge
from your generation.

- Whoo!
- Wow.

Oh, my god.

She's been on the
forbes 30 under 30 list,

And also the best-selling author
of three amazing cookbooks.

Please welcome priya krishna,
ladies and gentlemen.

[ music playing ]

- Hey!
- Oh, my god. I've got goosebumps.

- So good to see you. Welcome, darling.
- Hi, hi, hi. Hi.

- You okay?
- These are happy tears, gordon.

Gordon: Oh,
they're happy tears? Okay, great.

Right,
welcome to the masterchef kitchen.

Thank you. It's my first
time. I'm thrilled to be here.

- Long time listener, first time caller.
- Ah, amazing.

Congratulations on
an amazing career.

Not just as a prolific cook,
but food writer as well.

Heavily featured across "the
new york times," "bon appétit."

Published three
incredible cookbooks.

- Born in the early '90s.
- Yep. Peak millennial.

- Gordon: A solid millennial, right?
- [ priya laughs ]

What is the most exciting thing about
millennials from a food perspective?

I think we're not
afraid to innovate.

We're not afraid to
throw the rulebook out.

We're moving food in
a new exciting direction.

I am so biased
towards our generation.

- That's great.
- Can you tell?

- Yeah!
- [ cheering ]

Right, listen carefully.

Tonight, you have 45 minutes
to cook us your signature dish.

- We'll see you in the restaurant.
- Yes! Let's go, baby!

- Very exciting, guys.
- Okay. Here we go.

Priya,
it's such an honor to have you here.

It is amazing to be here.

I've been watching this
show since high school.

You're making us feel old.

I think it's one of the most exciting
seasons because of the theme

That the generations
are gonna create.

We're gonna go through 70 years

And four generations
of american food culture

- In this season of "masterchef."
- this is gonna be good.

So what are we looking
for and what is the standard?

For me the bar is very
high for millennials.

We should expect ample
use of gadgets like air fryers.

And we really are a generation of bold,
brilliant colors.

My goodness, me. We're gonna
see some magic. Millennial magic.

Let's go,
let's go! Why is it so quiet in here?

- Whoo!
- Yeah!

- Whoo, whoo!
- My name is jeet.

I am 32 years old from portland,
oregon.

I grew up in new delhi with
a lot of north indian flavors.

But after moving here,
I met my husband who grew up in kuwait.

So he's got a lot of middle
eastern food that he's grown up with,

And all those different
cultures and cuisines

And flavors is what I'm trying
to put together on a plate.

Rocking and rolling.

I'm excited to be here today.

I am a huge "masterchef" fan.

At home, it's kind of like we
play "masterchef" every day,

- And he's gordon.
- Looks so pretty.

- Come on, come on, come on.
- You got it!

All right, I'm ready. Can we
please get out there already?

- Let's go.
- Okay.

[ cheers and applause ]

You're right.

- The energy's incredible.
- Oh, my god. Amazing.

- Good evening.
- Hello, chefs.

- How are you?
- I'm good. How are you?

- First name?
- My first name is jeet.

- Jeet, welcome.
- Jeet.

Now tell us the dish.
What are you doing?

I'm making some crispy
rice paper dumplings

And I'm gonna fill
them with a carrot halwa

And sweetened thickened
condensed milk right there...

This is a traditional dish,
right?

Normally served around
the holidays-- diwali.

Absolutely,
it's a very common indian dessert,

Especially in the north.

Absolutely, and I think that's
where the balance comes in

From the creaminess
of the rabri.

What's the millennial
twist on this thing?

So instead of
serving it traditionally,

I'm turning them into
little bite-sized dumplings.

- Okay.
- Secondly, I'm gonna air fry them.

Is that a millennial thing now?

That's the most millennial thing ever,
isn't it?

- There we go. There we go.
- I love that.

- Just under 20 minutes to go.
- Thank you, chefs. Thank you, thank you.

Thank you.

- Gordon: Interesting.
- What do you think guys?

- It looks pretty good.
- Amazing.

- Yeah, this look good.
- It's beautiful.

So with my dish,
one of the main things

That I know I have to nail

Is making sure that the
flavors are not overly sweet.

All: Six, five, four,

Three, two, one.

- [ cheering ]
- yes!

What I want the judges to see
is the melting pot that is jeet.

Whoo!

Whoo!

- Gordon: Welcome.
- Jeet: Hello, everyone.

Today I've made crispy
rice paper dumplings

That are stuffed with
carrot halwa and rabri,

Which is a sweetened
thickened condensed milk.

All righty, shall we? Vámonos.

So, jeet, as you know,
I'm a big lover of indian cuisine,

And visually it looks beautiful.

- Thank you, chef.
- And it just oozes confidence.

Let's hope it's delicious
as it is interesting to look at.

- Thank you.
- Priya: All right.

How long were they
in the air fryer for?

- Jeet: About five minutes.
- So air is the new oil.

Aarón: Okay, jeet, so in order for
you to get one of those coveted aprons,

You're gonna need three
yesses from us judges.

- Chef gordon?
- Um...

Delicious. Really
delicious. A treat.

And it's not as sweet as
you thought it was gonna be.

So it's a celebration,
and I think more than anything,

I taste the sentiment.

But then the confidence
of crossing over

And turning it into a dumpling--

For me, yeah, 100% yes.

Thank you.

It takes guts to
cook a dish like this,

With a step in india

And a step in the
rest of the world.

I wish the dumpling wrapper
were a little bit less gummy...

- Okay.
- ...But great start.

- This is awesome. It's a yes.
- Thank you.

All right, jeet,
so that's two yesses.

You need one more in order
to get your hands on that apron.

- Yes, chef.
- Now, for me... [ sighs ]

...It's very hard to overlook
the gumminess of that wrapper.

- Okay.
- I'm sorry. It detracts from the interesting elements

That you stuffed it with.

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

Gordon: That's two
yesses and one no.

The fate lies in joe's hands.

Joe, please.

Like,
I don't even know what to say.

That's two yesses and one no.

Your fate lies in joe's hands. Joe,
please.

Like,
I don't even know what to say.

So I'm only gonna say one thing.

Yes.

It's delicious. Come here.

- Oh, my god. Thank--
- put this on.

- It was great.
- Thank you.

I've never tasted
anything like it. Amazing.

- Gordon: Delicious, yes.
- Quintessential millennial.

Quintessential millennial! Wow.

- Thank you, guys.
- In true millennial style,

- Should we do a selfie?
- Absolutely, absolutely.

- Oh! A selfie.
- Yes, please.

- All right. Do you have long arms?
- Here we go.

Come on. Get in,
get in, get in. It's a yes.

- [ laughing ]
- gordon: Well done.

[ cheering ]

I told you!

- I got an apron!
- Whoo!

I'm just, like, smiling so much,
my cheeks hurt.

Joe: High standard this year,
guys. Good stuff.

One apron given
away. Four remaining.

- Priya: A great start.
- [ crowd cheering ]

Are you cooking any
children in that pot?

- No, I'm not cooking children in the pot.
- [ laughing ]

I'm a vegan! I don't
cook living things.

So I'm a kitchen witch,
and basically what that means

Is just like I mix
my herbs and spices

And I put my energy
into my spell work,

I do the same
thing in the kitchen

By putting all my positive
happy energy into it,

And that's what
makes it taste so good.

It's magic.

The cauldron is brewing.

Let's go, lexi.

- Hi!
- How are you?

- Welcome. I'm lexi.
- How are you?

- Lexi. Nice to meet you.
- I'm the kitchen witch.

- Oh, very nice!
- You're a kitchen witch.

So you put magic in the food?

- Of course.
- What is that?

This is vegan chicken roulade.

It's soy based and I'm using it

Kind of like a ground meat.

Do you eat vegan
normally? Is that your deal?

Yes, I'm showing people that
it's not just rabbit food and salads

- And you can be creative.
- Is this mom?

- Lexi: Grandma and mama.
- I love it.

We'll let you cast your last
spells and finish up here.

- Good luck.
- Thank you, guys.

- Thank you.
- The oven's too hot!

Watch the lashes,
watch the lashes.

This is my passion.
This is what I love to do.

I just need to nail this and
make sure that it just tastes good.

Gotta make 'em real
pretty. Look at that. Beautiful.

All: Three, two, one!

Yes! I did not come
here to not get an apron.

I didn't bring grandma on her first
flight ever, okay, to not get an apron.

Okay, so, before we start...

What in the...

What, what-- is that a candle?

No, this is sage. We
need to cleanse the energy.

- Cleanse the what?
- The thing about our generation,

- We're into witch stuff.
- Come on, guys.

- Uh, madame, this is a competition.
- Yes?

Halloween is [
bleep ] long gone.

Please give us your name and what
you've created on that beautiful dish.

I'm lexi. I made a spinach and
artichoke vegan chicken roulade.

- The anticipation is k*lling me.
- Let's eat.

- Take a look?
- Let's do it.

Gordon: Wow. Right, visuals.

Listen,
it's hard to say that looks like a roulade.

It's looking like it's gonna
be a little dry and chalky,

But the vegetables look good,
so let's see.

- I'm keeping an open mind.
- Gordon: Shall we?

Right,
what's in the middle here?

Spinach and artichoke
and vegan cream cheese.

All right, so you're gonna need three
yesses in order to garner an apron.

We're gonna start
with chef gordon.

Uh, ooh, dear.

I'm desperate for you to
maybe cast a spell on my palate

To help it taste better.

It tastes strange,
and the sponge texture like no other.

I love your spirit and the energy,
but I'm not in love with your food.

Lexi,
I'm sorry. That's a no from me.

Look, I like you, but for me,
it just kind of misses the mark.

It's not cooked properly.

For me, unfortunately,
it's an no.

- Okay.
- So, sadly, that's two nos.

- Gordon: Sorry.
- Good luck to you.

- Priya: Thank you so much.
- Aarón: Thank you so much.

Come on, lexi. Aww,
lexi. All right.

It's okay, baby. It's all right.

- They weren't ready for the witch.
- They weren't.

- They're not ready for the kitchen witch.
- No, they're not ready.

I'll give them another
season to let it brew.

That one was, like,
tough to swallow.

That's one of the worst
dishes I ever tasted.

- [ crowd cheering ]
- so quiet! Let's go!

- [ cheering continues ]
- my name is kamay.

I'm from washington,
dc. Repping the capital.

I'm an attorney by day and I'm gonna
make gordon food that he cannot object to.

I pride myself on being a smart,
sharp attorney.

But food feeds my soul
while the law feeds my mind.

It's good.

[ crowd cheering ]

- Right. Good evening.
- Hello!

- How are you? Welcome, welcome, welcome.
- Good to see you, chef.

- Thank you so much. Good to see you.
- Welcome, welcome, welcome.

Now first name, where you're from,
and you're with.

Kamay. I'm from washington, dc.

This is my father jean
and this is my wife emily.

Welcome, emily. Welcome, dad.

We are recently married
after eleven years together.

- How recently?
- A month ago.

- Oh, my god!
- And we postponed our honeymoon to be on "masterchef."

Whoa,
hold on a bit. You postponed the honeymoon?

- We did. We're here.
- Priya: Wow.

- That's a huge sacrifice.
- That's a small sacrifice.

- We'll celebrate when I win.
- Gordon: Love that.

Tell us about the
dish. What is this?

So we have a haitian
inspired snapper filet,

A picked cabbage called pikliz.

This is usually stewed in a
tomato sauce for quite some time.

I'm doing a little bit of a
deconstructed version.

And it's gonna be delicious.
You're gonna love it.

This is sort of a
millennial twist on it.

A millennial twist. Exactly.

What do you think
defines haitian food?

Love, spice, excitement.

- Gordon: Love that.
- Thank you so much.

Make sure that fish is
cooked all the way through.

- Yes.
- Good luck, good luck, good luck.

Thank you.

Eye on the prize,
kamay. Eye on the prize.

How's it looking? It looks good?

- It looks good?
- It's good.

I have put my job on hold,

I have put my honeymoon on hold,

Because this opportunity
means everything to me.

We're gonna get it.
We're gonna get it.

Five, four, three, two, one!

- [ crowd cheering ]
- whoo!

Yeah!

- Getting an apron would absolutely change my life.
- You got this!

It would confirm that I'm
more than just a great attorney.

I'm also an incredible cook.

My name is kamay. I'm an
attorney for the federal government.

And what we have here is a
haitian inspired snapper filet

With a jasmine rice and peas,
a spicy tomato sauce,

And a side of pickled
cabbage that we call pikliz.

- Sounds delicious.
- Madame, may we approach the bench, please?

- Shall we?
- Of course.

- Yeah.
- Uh, right.

Uh, visually, it looks simple.

However, I'm just glad you've
cooked that fish beautifully.

- 'cause it's glistening from here.
- Thank you, chef.

And so how long was
the fish cooked for?

Uh,


And then I popped it in the oven to
make sure the thick center was cooked.

Aarón,
please. I'm gonna start with you.

Look,
I think this is a beautiful exercise

In how to use herbs
and citrus and spice.

- That is so delicious.
- So good.

I mean, I love that kind of heat,
and it's just so loaded with flavor.

It's a definite yes for me.

Thank you, chef.

For me, I really loved
every component of this dish.

I thought the fish was
beautifully cooked.

I loved the sauce
and the depth of flavor.

It's a yes for me.

Thank you so much. Two yesses.

One more,
you've got yourself an apron. Joe?

Listen,
my problem with this dish

Is there is a consistent mistake
through every component of it,

Which is lack of salinity.

Salt is an amplifier for food.

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

Thank you for the feedback.

So two yesses and one no.

Listen,
I'm gonna be honest. Okay?

The fish looked like it
was gonna get all elevated,

And then you short of dumped
it on a huge plate of rice.

Oh, it's a tough one. Um...

- [ crowd groans ]
- oh.

[ crowd cheering ]

I'm repping the
millennial generation.

I have an apron. I'm
setting the bar high.

- Proud of you.
- Thank you.

Now I'm going for the top.
I'm gonna be the masterchef.

- That's right!
- I just can't let the salt thing go.

But she seems like
someone who takes feedback.

- Totally.
- Two aprons gone and three left to give.

My name is tori and I'm
really proud to be a millennial.

You know, gotta love gen z, but I think sometimes
they have a hard time listening to people,

And I think we know the balance.

So I'm happy to be a millennial.

I am making deep
fried salmon croquettes.

And I think this is probably the
most millennial dish you can make.

[ laughing ]

Tori: Do we hear
that... [ imitates sizzling ]

There we go. That's what
I like to hear. Sizzle, sizzle.

That looks so beautiful, tori.

All: Three, two, one!

Go, tori!

- Hello.
- Joe: Hi.

Gordon: So good to see you.

So good to see you, my goodness.

I'm tori. I'm a high
school english teacher.

And I made deep
fried salmon croquettes

- With a purple sweet potato purée.
- Why croquettes?

Being a millennial,
you grow up in the kitchen,

You watch your mother,
you watch your grandmother.

However,
you're eager to try new things.

Youtube at your fingertips.

You just become a little
bit more adventurous.

- Right, shall we? Wow.
- Yeah. Let's do it.

Visually, it looks quirky. A little touch
of picasso going on with the purées.

I have to say,
this doesn't feel super millennial to me.

The swoosh seems very '90s. But I
feel like the creativity is all millennial.

- Thank you.
- So let's see how they taste.

You know, tori,
it tastes as quirky as it looks.

When you have something like this,
which is in essence kind of a finger food,

This sweet potato purée has
no place being on the plate.

It just kind of seems
off and disjointed.

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

- Okay.
- I like the flashiness of your presentation.

- Thank you.
- But the croquettes are very dense.

It's just like filleted salmon
rolled in sweet cornmeal.

- Okay.
- So, I'm sorry. For me it's a no.

That's two nos unfortunately.

[ crowd groans ]

What a shame. Yeah, it's not pedestrian,
but it is basic, right?

This might even be from
someone from our generation.

This really, yeah,
does not feel millennial at all.

- This is like late '80s kind of stuff.
- [ laughing ]

Yeah, we're stepping it up
here and that's not enough.

We're doing this
for the millennials!

Represent with that fish sauce.

You already know.
Fish sauce all day.

My name is si, I'm 30 years old,

I'm from the bay
area california,

And I'm a biotech manager.

I'm doing a vietnamese
crêpes called bánh xèo.

I was actually born in vietnam.
I'm a vietnamese immigrant.

I came here when I was three.

Growing up,
we were really poor

All we had was food, love,
and enjoying what we have,

Even though we
didn't have much.

With my food, what I want to do

Is I want to make it an experience,
a memory.

And that's why I'm gonna
bring you back to vietnam.

I'm shaking so hard.

- It's okay. You're doing great.
- Relax.

In elementary school,
my mom would give me

You know, a tupperware full of rice,
some chicken,

And fish sauce on the side.

And I would open that bad boy in
the cafeteria and everybody ran away.

Let's go. You can do it.

All: Five, four,
three, two, one!

As a kid, I was ashamed,

But now I want
everybody in the world

To taste how amazing
vietnamese food is.

- Hi, chefs.
- Welcome.

- Sorry, I'm a little nervous.
- Priya: You're good.

Hi, my name is si. This is a
vietnamese crêpes called a bánh xèo

With marinated pork, shrimp.

On the side is fish sauce vinaigrette
with fresh herbs and veggies.

- Mm.
- Sounds delicious.

Tell us a little bit
about yourself.

I'm a refugee, an immigrant.

And my dad brought over,
you know, eight people

With $20 in his pocket.

He is the strongest
man in the world.

My father passed away in 2014.

This is one of his favorite
dishes that my mom used to make.

So this reminds me of him.

Wow.

Your passion is so apparent

And it really seeps through you.

- Should we take a look?
- Let's do it.

[ sighs ]

Presentation-wise,
yeah, it looks good.

But the secret of this is the crispiness,
the texture,

- As you well know.
- How do you want us to eat it?

- Traditionally, it's eaten with a lettuce wrap.
- All right.

You can cut off a piece,
get some pickles.

- Please dip and take a bite.
- Gordon: I'm gonna dip.

It's like a little
vietnamese taco.

I love vietnamese food and the herbs,
the freshness.

I could eat this every day.

It was a beautiful homage
to your dad. It's a yes.

Let me tell you,
the magic of this is the crêpes for me.

The level of difficulty to get
that fluffy and then still be able

To have the integrity to
hold all the ingredients--

So for me it's a yes.

Gordon: Okay, si,
that's two yesses.

You need three to get
your hands on that apron.

Joe, please, how was that?

This is a little difficult
for me. I love the story.

As a human being,
I wanna say yes.

As a judge of "masterchef," there's
technically some things wrong with the dish.

The shrimp are
not seasoned at all.

There's a strange bitterness
in the crust of the crêpes.

So I'm gonna say no
and I'm gonna put you

In the hands of my
colleague gordon.

I've been the vietnam--
multiple occasions.

The cooling agents
are there with the mint.

It's certainly got the sour and the sweet,
but it's missing the heat.

Ah, it's so hard.

Ah, it's so hard. I think this has been
one of our most competitive seasons.

Um, but I know deep down inside

That your father
would be very proud.

[ all cheering ]

I'm so proud! I'm
so proud of you!

Oh! You did that!

Oh,
this means the world to me! This is crazy!

[ sighing ]

To all the immigrant kids,
don't give up.

Keep kicking down those doors.

Vietnamese food is where it's at,
y'all. Let's go.

Joe: You know what,
gordon? I'm glad you said yes.

Gordon: Yeah. We've
only got two aprons left.

We need to be incredibly selective,
okay?

Priya: All right.

You're at a good
pace. Keep it smooth.

Beautiful purple
to the potatoes.

I am making a pan-seared duck with
purple potato purée, a red wine sauce.

I'm originally from ukraine,

And growing up,
I ate a lot of these ingredients.

It did not really taste good.

So this dish really represents

Taking simple bland ingredients

And turning it into
something delicious.

There you go. Gorgeous.

I am a tax director.

I am very successful,

But it's not what I
really want to do.

- Good?
- That's looking good.

Make sure it gets
cooked through.

I want to prove to my
daughters that they have to go

And pursue their dreams if
they really believe in them.

I just want to
be an inspiration.

- You got this. 30 seconds.
- Come on.

- You got it.
- Go! Come on, mama.

All: Five, four,
three, two, one.

I was just focusing on my
career and raising my children.

And so pursuing my dream was
not really something I could do.

- All right, anna!
- This is really the first time

I'm doing something for myself

And just really going
after what I want.

- Welcome.
- Hi.

Thank you. Hello.

My name is anna,
and I'm a tax director.

Today I made a
pan-seared duck breast

With purple potato purée, pickled beets,
brussels sprouts, and red wine butter sauce.

- All right, let's do it.
- Take a look.

Priya: Tableside
service. I love it.

- Thank you.
- That's very millennial.

This looks like something I would be
served in a very high end restaurant.

A lot of really
beautiful pops of color.

- Thank you so much.
- A lot of complex techniques.

Maybe it's too much,
but I hope it tastes as good as it looks.

Me, too.

Duck's hard to get
right in 45 minutes.

But tonight you've
absolutely nailed it.

It tastes as good as it looks.

There's so many
exciting colors and flavors.

But don't flood the plate
with so much sauce.

However,
it is an absolute resounding yes from me.

- Thank you.
- Well done.

I agree with chef gordon. It's
kind of inundated with the sauce.

But that's a small note.
At the end of the day,

You did a lot of
techniques really well.

- And for me, it is an absolute yes.
- Thank you.

That's two yesses.
You need three.

I do need three.

This is a dish you
could see in a restaurant,

Any restaurant that I own.
The duck is cooked perfectly.

Disagree. I think it's the
right amount of sauce.

I think there are
three certainties in life.

Death, taxes...

...And you getting
an apron right now.

- That's a yes for me as well.
- Oh, my god!

Thank you so much. Thank you.

You should know it is a resounding
yes for me with flying colors.

Thank you so much.

I'm nervous.

[ crowd cheering ]

Whoo!

I'm super stoked to wear
this apron for my children.

I'm so happy!

So that they can see
if they put enough time

And effort,
they can achieve anything they want.

This is a finale worthy dish.

We haven't even started
the competition yet, so--

This is someone who
could go all the way.

Aarón: Yeah.

I'm representing
the millennials--

The best generation, hands down.

Millennials know how to learn,

They know how to innovate,

And they know how to listen.

When I'm in the kitchen,
I feel the most confident.

- Looks beautiful, michael!
- Growing up in new jersey,

My style of cooking is
definitely more italian-based.

But I am not italian
at all. Not even a lick.

- Looking good.
- Go, michael!

[ crowd cheering ]

- Hey!
- Hi. Oh, my gosh.

- Gordon: And first name?
- My name's mike.

- Mike, where you from?
- I'm from myrtle beach, south carolina.

- Originally, I'm from new jersey.
- Right, and this is?

- This is my beautiful sister brittany.
- Welcome.

- And this is my best friend vince over here.
- Nice to see you both.

What's the dish?
What are you doing?

So I'm doing an herb
goat cheese ravioli

With sautéed spinach
and roasted red peppers

And finished with a basil oil.

- Why the dish?
- Because it kind of really represents me.

- Nice.
- And you're making fresh pasta for joe bastianich?

- Are you crazy?
- Michael: I am.

You've taken on
a lot in 45 minutes.

- Absolutely. Yes.
- Yes?

Does he cook like this at home?
Is he bouncing around there?

- Yes, he is.
- He reminds me of myself.

- Thank you. Chef.
- Just taste everything.

- Make sure it comes together.
- Yes, absolutely.

- Priya: All right.
- Good. Good luck.

- Look at that. Look at that.
- Move, move, move.

You're making mom proud, mike.

My mom is my biggest
inspiration through this whole thing.

Me and her would watch
"masterchef" together all the time.

And she would just
sit there and be like,

"mike, this is you.

You can do this. I
know you can cook."

Sadly,
she passed away earlier this year.

When I start to feel doubt
and I start to feel down,

I feel like she's right
there telling me that, like,

"mike, you got this."

One minute,
one minute, one minute.

- Oh, yeah!
- Looks beautiful, michael.

You got it, mike. You got it.

All: Four, three, two, one.

Mike!

It's been a really tough year.

But my mom she
always believed in me,

Always thought
I could do this,

And so I wanna
prove her right.

So my name is michael
and today I made for you

An herb goat cheese ravioli
with a tomato cream sauce,

With sautéed spinach, roasted red peppers,
and finished with a basil oil.

Me and my mom loved
to eat italian food together.

It's one of her favorites.

You cook for her all the time?

I used to cook
for her all the time.

My mom, sadly,
passed away at the beginning of this year.

Oh, my god. Sorry to hear.

Michael: She had cancer.

You know, being here is--

It's absolutely surreal
because me and her

- Used to watch this show together all the time.
- Aww.

And, you know,
I remember her saying that,

"mike,
you could do this." you know?

And now I'm standing here.

You took a big part of your heart
and put it on a plate today for us to try.

I did, and I hope you enjoy it.

Shall we take a look?

Visually,
it's beautiful. I love the colors.

And the freshness-- it's not
doused in a cream sauce.

It's showing off for
all the right reasons.

So, yeah,
let's hope it tastes as good as it looks.

- Yes, chef.
- So, let's see.

We're gonna see if the
pasta is cooked through.

It looks right.

Nice proportion
of filling to pasta.

The pasta's thin.
Should we try it?

I feel like with the
ravioli made by scratch,

Could be gummy,
could taste like plain food.

This really worked for me.

I thought it tasted fresh
and bright and not too heavy.

I think your mom would've been really,
really, really proud of this one.

It's definitely a yes for me.

- Yes, chef. Thank you.
- Pasta's cooked beautifully.

But be careful with the garnish underneath,
'cause its lacking seasoning.

- Yes. Chef.
- I have to remind myself you're an amateur.

So, for me I'm a yes

With great confidence.

Uh, that's two yesses.

But you need three yesses
to get that apron tonight.

- Joe?
- I'm not sure what I taste more in this dish.

An amateur cook who has an ability to
take this kind of cooking to the next level

Or this incredible love that comes through
a dish that you cooked with your mother.

And I think it's
both of those things.

So, for me it's a yes.

Oh, my god. Thank you.

Michael,
I was a definite yes as well.

- Now put that apron on.
- Gordon: Congratulations.

You got a stain on your t-shirt.
You got to cover that thing up.

- Come on, buddy.
- Keep that millennial courage going,

And keep on cooking
like this-- fearless and bold.

Absolutely. I will.

[ all cheering ]

Oh, oh, oh!

Whoo!

[ laughing ]

This means everything to me,
getting these four yesses.

My mom would be
over the moon ecstatic

- If she saw me walk out with that apron.
- Oh, mike.

This is something
I've been working for

For so long,
and it finally just happened,

And I almost can't
believe that it just did.

- What an amazing night.
- Incredible.

I didn't know they were
gonna be that good.

And only gonna get better.

So which generation's
gonna land this thing?

- Hmm.
- Millennials without a doubt.

I am convinced.
Especially after today.

Ah,
you're just cheering for the home team.

- It was so amazing to have you. Shall we?
- All right.

- Gordon: Amazing.
- Joe: High standard this year, guys.

- Good stuff.
- Gordon: Next time,

The auditions continue
with the baby boomers...

- Boomers! Boomers!
- Go, boomers!

Please welcome my
mother lidia bastianich.

As more home cooks compete...

I'm a baby boomer
blooming in the kitchen now.

- I smell something. Is that okay?
- You burned the venison.

These recipes that we're
cooking are from heritage cooks.

I'm gonna show 'em
what the old folks can do.

...For a coveted white apron.

The chicken, crispy,
and the flavor is excellent.

The dish is good. I like
you. I like the energy.

This is a perfectly
ex*cuted dish for children.