MasterChef US 2024 Season 14 Episode 3 | Full Episode

MasterChef US 2024 Season 14 Episode 3

previously on Master Chef this is Master Chef Generations the big question is which generation is going to win it all so far 10 home Cooks have earned an apron I’m only going to say one thing yes from the Millennials that is so delicious and the Baby Boomers yes age is just a number my mom always believed in me always thought I could do this yes thank you this is a dish you could see in any restaurant that I own for me it’s an absolute yes teaching old dog new trcks tonight on Master Chef Generations the audition rounds continue cooking tonight is Gen Z ladies and Gentlemen let’s go please welcome Nick de Giani this isn’t online anymore this is not on your phone this is real life as another generation battles it out for a white apron to the other Generations I want to say I love you but watch out everything I make I make for the camera first and myself second is it giving Chef it’s giving Chef all those flavors are there there’s no two ways about that I think there’s so much more to come from you the lamb is the star of this dish those Indian spices that you have in there delicious there’s just some amateur moves here that don’t give me a lot of confidence maybe this is just so genz that I don’t get it I’m so excited this wild I think you should really amp it up and talk like juliia child I don’t know who that is my soft better not break girl time of the cry jenz is here to win I’m here to win all other Generations they don’t have all the skills and resources that we do so we’re coming for them definitely going to ruffle some feathers throw the ptle you guys have Master Chef Junior some of the old guys over here I mean you guys should start like a Master Chef senior because I don’t know if they’re going to be able to keep up by the end of the the competition [Applause] you good good thank you very much we are excited this is MasterChef Generations right it’s time for another generation to show us what they’ve got as our incredible audition rounds continue so far 10 aprons have been given out we’ve seen the Millennials and the amazing Baby Boomers cook there are two more generations to go audition tonight is Gen Z ladies and genten let’s go you guys were born around the turn of the 21st century you’re the Tik Tok generation you were born with phones in your hands right tonight we will be joined by a very special guest judge someone from your generation he is a young man with over 30 million subscribers across his social media platforms seven Guinness World Records and most importantly he got his start right here inside the master chef kitchen please welcome Nick di Giovani oh my God how you doing [Applause] welcome welcome going on Nick welcome back to the master chef kitchen thank you it’s incredible to be back I I I missed everything about the master chef kitchen it is so impressive for all of us to witness how you turned your time here on Master Chef into an entire Korean food yeah and now literally one of the most prolific food creators on the internet you’re a perfect example example what MF can do to a career thank you in terms of advice gen Z what would you be giving them tonight this isn’t online anymore this is not on your phone this is real life think fast and make sure everything is how you’d actually want to taste it don’t care so much about how it looks today I would go more with the flavor because at the end of the day when we all taste it that’s what’s going to get you the apron yeah now tonight you guys have all got 45 minutes to produce your signature dish and to get one of those white aprons you’ll need at least three yeses from the judges your time starts when the clock starts the very best of luck we’ll see you in the [Applause] restaurant here we go here we go that youthful energy Nick welcome to the other side how you feeling brother it’s great to be on this side well you’ve by the way it’s a lot less intimidating is it really that bad when you walk in in for the first time well it’s it’s a dark room you see all you guys lit up in here you guys all have serious faces sitting straight up what do you think you know yeah scary uh this is going to be a super competitive generation yep I think it’s a generation that can sometimes be impatient but I think we make up for it in our creativity I think the Jers are going to impress you guys just wait I hope you’re right Nick I hope they bring [Applause] it get the chocolate chips okay here we go I love being jenzy it’s a perfect storm of learning from Generations before us but also being ambitious for the Young Guns my name is Becca I am 24 years old and I do customer and user experience for a running event company but cooking is my passion like if I could do cooking my entire life I absolutely would looking nice it’s melting my style of cooking is rooted in comfort food that’s what my mom made growing up I learned from watching YouTube videos of how to cook and I was reading blogs and I think it’s made my cooking what it is today to the other Generations I want to say I love you I appreciate you but watch out cuz it’s our [Music] time okay okay smells good do smells very good good evening hello hello how are you I am so good I’m back Becca Becca nice to see you nice to see you and who’s with you tonight so I’ve got my husband Joel and my wonderful parents nice to see you all what are you cooking cuz this looks uh fantastic dessert it looks very sweet yes it’s called the fancy Turtle growing up we would make turtle candies with my grandma which is pean’s caramel chocolate covered so I wanted to bring that and elevate it like any jenzy would so it’s a molten chocolate lava cake with a pecan caramel drizzle candied pecans and a vanilla wh cream love that so how old are you now I’m 24 and Nick was standing your she was a few years back I watched it you were fantastic I got yelled at a couple times along the road though you know that right Journey Joe’s such a isn’t it this thing needs to be liquid in the center absolutely I’ve got things set in place to make sure that it’s lava for you are you staggering the cook in terms of first one them all in and then I’m taking two of them out checking them and if they’re not what I want them to be taking the other ones out as an old fart I’d do it differently right for sure this is a gen Z thing though no it’s just like being back at home arguing with the kids I would put one in first wait a minute put another one in I tried to explain that to you Nick four years ago and we never listen and we still succeed so we’re good nice to meet you amazing nice to see Ni you [Applause] Nick good luck in there I am not disillusioned to the fact that lava cake has very high expectations ready if they cut into it and it’s not lava I’m done 5 4 3 2 1 when I was six everyone wanted to be an astronaut or a ballerina I wanted to be a chef this is how I get there and I just hope I get that apron welcome welcome welcome thank you so much my name is Becca I am 24 years old and I have made for you a fancy Turtle this is a molten chocolate lava cake it has has a caramel pecan drizzle it’s topped with candied pecans and it has a vanilla whipped cream on the side now this dessert is packed with Jeopardy why come in with such a difficult dish to nail I think for jz’s it’s all about you know we’re the youngest generation right now we’ve got to prove ourselves and so that means taking risks shall we yep Jens visually it’s beautiful this is actually my favorite dessert but I will say that’s a good and bad thing because I have extremely high standards and the risk here is is that we cut it open if it’s not molten we’re not even tasting it absolutely so you’re playing like super highrisk game here yep how long was in the oven for Becca 11 minutes if it doesn’t run we’re [Music] done Becca you chose to come with the most high R dessert and the risk here is that we cut it open if it’s not molten we’re not even tasting it absolutely good news for you let’s hope it tastes as good as it looks and what chocolate did you use uh Bittersweet I’m a dark chocolate girl [Music] I would have loved if you cut those nuts up a little bit smaller it’s hard to take that big of a bite sometimes it almost kind of cuts your mouth but the lava was perfect and it was just the right amount of sweet and bitter at the same time I think you crushed it thank you for me it is it’s a yes thank you the cake is flawless I mean it’s everything you expect it has the right texture consistency the chocolate is well tempered soft ooey gooey so for me that’s a yes thank you so much you know it’s good but there’s a lot of good molten cakes at this point I’m more evaluating like do you have what it tastes absolutely you want to fight I may be a part of the youngest generation but that doesn’t mean that I should be underestimated I’ve been underestimated my entire life it’s driven me to fight harder to be stronger to be more determined than ever that’s exactly what I’m going to bring here CH what’s it going to be yeah it’s bold to cook the molten lava cake yeah for that boldness congratulations thank you so much well done thank you so much you’re welcome oh my gosh it’s don’t get eaten alive out there it’s an honor all congrats and just my point of view is a yes as well congratulations thank you so [Music] [Applause] much I’m beyond excited I got four yeses which is crazy huge they loved it I killed it I’m so excited yeah it’s fantastic we knew you would kill it I thought you guys were tough cooking not tough at all it’s great we got no dress code in master chef kitchen no he he got a new t-shirt for what do you got your dress up t-shirt you guys didn’t tell Mee time now but you want me do you want to borrow one of my jackets I didn’t get the memo Good Start strong keep going Violet nice and smooth keep going I feel great repping j z I feel like I’m making a very Tik Tock authentic dish and I hope Jen Z sees it my name is violet I’m 23 years old I live in San Francisco California and I’m a full-time content creator on Tik Tok I have 2.2 million followers and I’m one of the top food content creators for my age trumies are good I’m making kind of a take on steak and eggs everything I cook I think about how it would look on social media and I can’t even erase that from my head it’s phone eats first everything I make I make for the camera first and myself second having such a huge following I feel like I need to prove myself to my followers they’re going off my word alone that my food is good and I want to show them that other people in real life enjoy my food too I think it’s slays it’s fantastic is it giving Chef it’s giving Chef keep going Violet nice keep on play yep 3 2 1 on Tik Tok if I cook something wrong I can throw it out I can redo it no one has to know about it but on Master Chef it’s one shot one take though it really makes me nervous my name is violet I’m 23 and this is a New York strip steak with chimy cherry a goat cheese mushroom stuffed omelette along with some crispy potatoes I have 2 million followers on Tik Tok and I hope people will see that what I am on Tik Tok can be translated into real life incredible and the viral videos was it with dishes like this it was strangely not dishes like this that made me blow up my really viral video had 35 million views for a kale salad kale salad a kale salad I was shocked people liked it that much amazing shall we yeah uh right uh listen there’s a great color on the steak potatoes look delicious but I wouldn’t associate this dish to gen Z this for me looks more like a baby boomer oh my gosh I thought I was going to see something a little bit more attractive it does look a little old now that I’m looking at it yeah shall we um temperature Violet on the uh New York strip what have you gone for I was hoping for medium rare the steak is more towards a medium and just a technical thing you didn’t render at all the uh the fat part of the steak yeah this part right here yeah yeah so it was kind of a mess up on my [Music] part okay so being the Gen X maybe this is just so genz that I don’t get it it’s like an omelet and a steak and potatoes it seems like you’re just kind of putting down the greatest hits of beastro dishes without having a clear idea of what the dish is for me it’s a note yeah I mean for me the Chim churi is as textbook as it gets but some of the potatoes are very greasy and overdone I’m sorry for me it’s a no okay sorry about that V that’s two NOS unfortunately continue [Music] success it’s okay I really appreciate the feedback they had I think it was super valid and helpful I might be leaving without an apron but it’s it’s giving growth and opportunity go Fatima go FAA hello hello hello hi how are you I’m what are you making there that looks I’m making mashed jasmine rice with the black ey PE soup and lamp chops this is actually a Nigerian dish but I’m fusing it into to a Nigerian Indian dish is that your ethnicity yes I’m Nigerian what are you doing life I’m a doctor you’re a doctor or a medical doctor a medical doctor wow I mean being a doctor imagine you how old are you I’m 26 so you are a young doctor how do you integrate the passion for cooking in your life I honestly believe that we are what we eat and I see a lot of similarities in cooking and you know medicine so you’ve kind of done it all already yes and now you’re here at M this is the last thing I need to do you need to do this to win this competition win this competition I’m excited about this I like it too I like it too I mean look she’s obviously smart like if you can you bring the smarts of being a doctor into the kitchen yes I’m not only bringing my smartness here I’m also bringing my passion for food your passion for I’m sorry just started slow my love started real slow I’m so sorry you’re good this is the risk of being in the kitchen it’s all good well I’d like to see more of it thank you so much how many minutes 3 minutes in a Nigerian culture our parents really like to push us for suxess they believe that suxess is when you become a doctor an engineer a lawyer and I love being a doctor but I’ve cooked all through my life I never sto cooking and I don’t think I’ll ever stop 5 4 3 2 1 welcome hi my name is Fatima my food is inspired by my background I was born in Nigeria this is a traditional dish H and bigy it’s made out of lamb chops fragrance Mash jasmine rice and Blacky pea socks shall we Fatima I’m a big fan of Nigerian Cuisine but I love this jenzy twist the modernization of it because uh I think you’ve gotone all Posh it it does look like a good sear on the lamp I’m excited to dig in I hope you like it do we have a temperature on the lamp medium mirror medium R man that’s great that’s a good medium R [Music] mhm Fatima you’ve na the lamb Source beautiful rice just needs seasoning even a touch a heat in there whole chili or something just to perfume it yeah I think there’s so much more to come from you so on that note it’s a yes from me thank you problem with Gen Z is that we often Focus too much on the visuals I think what you’ve done here instead actually is focus on the flavor exactly and you’ve nailed the flavor so for me it’s yes thank you all right that’s two you only need one more yes you don’t look concerned right because if I say yes you get the apron and you think that I like the dish right you sound like you like it right but I know you what do that be I’ve seen you have you ever seen me be dishonest no well Fatima congratulations doctor it was delicious congratulations good job thank you so much [Applause] I got the Master Chef apra congratulations Fatima we love you so much we’re so proud of you Fatima thank you [Applause] my name is Matt I’m 27 years old I’m an Air Force captain and space Force program manager when I was in the Air Force Academy the mesle it’s not typically the best food so I had to teach myself how to cook and I just fell in love with it looking really good ma that’s a beautiful piece of fish yeah sammon’s in young man how are nice to see you sir first name Matt Matt Welcome Matt how’s it going nice to meet you what’s the dish this is going to be a Parmesan crusted uh salmon with whipped potatoes I love the towel over the shoulder that reminds me of myself in the kitchen here I may have learned a thing or two from your Tik Tok as long as it’s not from Gordon and and you’re looking at my stuff W yeah and I do need more followers we’re at 40 million now what know okay all jokes about salmon skinside down I’ve got in the oven right now currently cooking skinside now W is it EV already it’s not overcooked uh no it’s kind about well now yes sir wow right young man don’t over that summer great meeting you thank you that looks beautiful baby looking good baby you got a minute and a half lot of flavor baby you got this let’s go 3 2 1 go I’m Matt I’m an air Air Force captain active duty and this is a Parmesan crusted salmon with tomato and cilantro chutney on a bed of wood potatoes all right let’s take a look guys see let’s see at listen it’s simple and not too sure how that tomato chutney and the whip Mash are going to work let’s hope it tastes a lot more exciting than it looks shall we how long did you cook the salmon format uh salmon cooked at 350 for a little over 15 minutes gotcha and that’s a bit there that I’m sort of frustrated about knowing for well that you took such care and attention cooking it skinside down and getting that really crispy and you’ve stuck it in the whip Mash I want to start by saying thank you for your service and it does look like you know your way around food there’s no question about that salmon is the star of this dish right here and and you could tell right off the bat that it’s over cook when it starts to turn that white as opposed to that lighter pink and I’m sorry to say but it’s a no for me you disciplined I can see it just the way you present yourself it’s so respectful if that salmon was cooked 4 minutes less uh I’d be putting the apron on you uh I just professionally I can’t and it pains me cuz you’re so close uh it’s a no from me with the hope that the door stays open and you’ll come back yes [Music] sir the salmon [Music] let’s go Adam you got that’s done all right all right hey hey hey what’s your name brother uh I’m Adam what’s happening bro so I’m doing a thear spice uh lamb staki doing like a homemade bread cuz I love to bake and I’m doing a lot of fresh components like bright acidity what you’re doing is overcooking that lamp you’re be careful yeah I like the crush yeah you like you like a hard sear okay cool I got you I like the hard Seer take it off take it off take it off you can always put it back in take it off bro that is like medium Well to Well I don’t know how you want to cook that lamb but we’re going to judge it so okay but so what’s the day job brother I work on a dude ranch a dude ranch yeah so it’s it’s basically a horse ranch right what do you do I work in the kitchen there you cook oh nice I don’t think I’ve ever been to a dude ranch I grew up in the city for me that was like going to the Bronx Zoo yeah he go to a Dude Ranch in a suit like this and everybody make fun of him we’ll continue the fight young man okay good luck absolutely thanks so much guys thank you time 2 minutes 50 seconds so the dude wrench where I work it’s all pretty much gen Z everyone is just out of college and they are very hard workers 6 days a week so I’m excited to kind of show that to the older Generations that jenzi is passionate and jenz is ambitious 5 4 3 2 [Applause] 1 w welcome my name is Adam Hart uh I’m 23 I’m a dude Rancher from Colorado today I prepared for you a zitar spiced Lamb suaki with a homemade flatbread a garlic comfy taziki sauce a pistachio mint tood and then a Greek salad with a lemon mint vinegarette let’s go to Greece let’s do it so uh visually listen there’s a lot going on here did you make those breads yes well how did you get them done in such a short period of time um so instead of yeast I used baking powder baking soda smart yeah I just love the technical ability of what you’ve done and what you’ve managed to achieve in 45 minutes but I’m slightly concerned about the lamp it looks dry young man jump in bu how long did you cook that lamb for Adam um I would say it was in the pan about 8 minutes so the idea is to get these little pockets little bit of this yeah [Music] this plate is ambitious all those flavors are there there’s no two ways about that toiki beautiful love the bread but you need to be super careful when you cut that lamb cuz it’s all inconsistent some bits are medium some are medium well some are rare I was actually fortunate enough to get a pink bit it actually tasted delicious I thought that Marin you did worked really well the only thing I would have loved is a little bit more acidity in the taziki just a bit more okay I think you did a good job job all things considered and I think there’s a lot of great delicious things there thank you here’s the issue it’s good my question is is it good enough for Master Chef I believe so even if this lamb is slightly overcooked yeah I’m hoping that the flavor comes to enough first time being in there it’s it’s a lot going on so um I think that was the hard that’s just the beginning bro if you stay here there’s a lot going on every minute of the day absolutely well you need three yeses for an apron for me I just think the ambition the amount of work you got accomplished shows me promise so for me it’s a yes thank you I know there’s a lot going on but you did a lot so for me it’s a yes thank you for the reasons I previously stated it’s a no wow so that’s two yeses one no that leaves it to you Gordon yeah it’s a tough one this one so [Music] Adam it’s it it it’s a no um it’s a no to the dude ranch and it’s a big yes to Master Chef welcome congratulations thank you so much get that on well done appreciate it thank you Jeff stud up Absol I I will get on it this is my absolute dream to get an apron it really is a good confirmation of my passion and my skill and it’s really exciting to be on the next step congratulations the pitter bread was good I think he’s trainable I think it’ll be a great sponge I hope you’re right definitely so uh three aprons down two to go two to go let’s do it need that D baby need that go you got it let’s go little chef you got it Sophie look how beautiful that feeling looks Sophie Sophie yeah oh my God good evening oh my God hello not me turning on the wrong burner as you guys come I’m so nervous you guys are literally my icons I’ve been watching your videos forever Nick so this is kind of crazy to see well first tell us your name I don’t even know your name yet oh yes okay so I’m Sophie I’m 23 years old and currently work as a software engineer in Virginia and what’s the dish so today I’ll be making pork and shrimp dumplings with homemade wrappers and are you making everything homemade yes dumpling skin over there and I’m actually rolling it through a pasta machine but yeah I’m honestly hoping to slay in the kitchen do my thing slay is it Christmas have you never heard the term before have you ever heard the term speed up yes I’m going uh listen um get your timing right roll that dough thin enough trust me you will slay girl there you go it is you like that love that good luck good luck thank you here we go here we go we got this we got this beautiful beautiful go go go 3 2 1 [Music] [Applause] welcome my name is Sophie Wang and today I have made pork and shrimp dumplings with spicy cucumber salad on the side and a spicy chili dipping sauce look it looks like a restaurant plating for sure can’t wait to try it yay [Music] okay I think that the construction of the dumpling is very good and the sauce is really good it’s not mindblowing and this is a tough competition right but I like it enough that I’m going to say yes that’s on yeah I think for me this is you know it’s a straightforward Dish everything when you have a dish like this has to be rolling on all cylinders and right here the Cucumbers is a little bit boring the sauce is the best part about this dish I just don’t see enough there so I’m sorry for me it’s going to be a no one yes one no Gordon so the crimping is done beautifully you absolutely nailed that the dough is a little bit thick but the intensity is slightly dried out the filling I had and unfortunately for me uh it’s a no a so okay come here come here I’m so proud of you just not enough um where’s her twist I think back to your original signature dish the Personality yeah yeah where where’s the boldness you remember his signature dish I did today I brought you a handmade lamb ravioli wow delicious making fresh pasta from scratch that’s definitely a nice star that’s Top Notch Nick I feel like gen Z that you guys orientate towards cooking out of your natural wheelhouse or your culture and experimenting a lot more for us gen zers we have a huge amount of pride behind being part of gen Z and I think we have a lot to prove as well yeah that’s true that’s what we need to see abolutely [Music] [Music] [Music] de fore speee [Music] [Music] [Applause] come on pour that water yeah I think being j z honestly helps so much because anytime you’re confused you do not have to drive 40 minutes down to the library walk up and down a hill two times both ways to get to the library and know how to do something you can just look it on your phone my name is Haley I’m 24 years old and I’m a cornhole Queen from Alabama me and my fiance have been playing cornhole for about 2 years now of course when I first started trash could not make it on the board but now I’m really proud to say I’m the 40th in the country at the moment perfect perfect perfect I’m known as the chef out of all my friends when it comes to cornhole so if I walk into any tournament they’re like bring me a plate how you feeling Tom was looking pretty [Music] good good evening how are you Haley Clark nice to meet you nice to meet you toet welcome tell me about the dis I’m making teriyaki stried lamb we had it on one of our dates when we were traveling the country playing cornhole and we’ve loved it ever since cornhole as in cornhole yes you play that a lot we play competitive cornhall we travel the country doing it for a living for a living yes would you like to play I made you some bags what look come here okay well this is rendering we have a second take a bag okay take a bag okay are you kidding me I’m so serious right so you’re going to step up to here and then you just throw and that’s it go you go next no you go next go go go go go go go here we go see if y’all can do it [Laughter] oh so sorry excuse me oh my God I would suggest no more cornhole playing during the cooking here yes sir um they smell delicious get a really good seal on those lamb chops lock in that flavor and render that fat down good luck it pleasure meet likewise how far out you thank you are not very far let finish [Applause] up 8 5 4 3 2 1 being a genz typically means the internet is going to tell you you’re not good enough seeing people live these lives that you aim to live of course you’re going to sit here and doubt on yourself and think I can’t cook that dish I’m not good enough but I really hope this competition and me getting this apron confirms that I am good enough my name is Haley and I’m a Teriyaki stir-fried Lamb with rice and vegetables visually Joe what do you think visually it doesn’t really like blow my mind but I’m really curious to try it shall we what’s the rub on the lamb what have you done the rub is just salt and pepper and then I glazed it with the teriyaki sauce wow that’s Beau cooked perfectly good job thank [Music] you the lamb is the star of this dish and that was a beautiful piece of lamb when you cut it open there it’s not easy to do so for me it’s a yes thank you there’s just some amateur moves here that don’t give me a lot of confidence okay incorporate the rice with the veg and then have something to bind it you know Season it with the soy season it with something else and that would make it really magical yes so for me I’m going to say no I’m sorry thank you so I’m going to go beyond the dish I mean the dish is fine you know how to cook I think that your challenge is you are un ingredient Savvy I don’t think you have a lot of experience with spices but that’s good news for you because that’s teachable I’m going to say yes to your potential thank you well one no two yeses um so Lambs cook beautifully let’s get that absolutely clear I mean it’s just a restaurant quality but the bit that lets this dish down for me is the veg cuz it’s watery yes so when you think of a Sur fry we sort of caramelize those vegetables it needs heat but I agree with Joe I think you are teachable so it’s a yes from me congratulations thank you it’s a big yes for for me you so much the Journey Begins get ready to learn yes sir I’m I’m stoked to [Music] [Applause] learn this apron means the world to me I’m one of the most competitive people you’ll meet I cannot wait to rip J and win this all [Applause] let’s go oh my goodness come on M we go it’s not your first rodeo yeah my name is Mt I’m 27 years old I’m from Fort Lardo Florida and I’m a gen Z baby I’m a gen Z oh yeah so the thing is like we grew up learning about the internet and we kind of find our recipes from that so these old you know people the Boomers I don’t think they’re as intelligent we are when using the internet that’s not my problem but it’s going to work to my advantage and I don’t know if the Boomer is going to last the entire thing I hope they have their life alerts on them I’m be honest I am the most unique person you’re ever going to meet I have a loud personality I’m a country boy that lives in South Florida so pretty much I’m on a boat like almost every weekend I love being on the water I love being in the boat and I look good in a tan so why not I think it look better with my shirt off I guess you guys will probably see that later maybe put a little picture here if you guys want to but um anyways yeah you being shirtless on a boat and be able to cook the fish afterwards is kind of a no-brainer and the ladies are going to they’re going to slide your DMs like come on now a man that can crack an egg God I came to Master Chef now because I’m the Peak Performance of my cooking boom I feel bad for other people I’m cooking against oh that burnt a god it it I burnt my B ER you got this pivot pivot you’re doing great keep doing what doing Lobster time I got about 10 minutes shikes man I’m frazzle man we’re good it’s okay all right here we go beautiful deep breath P yourself looks good here we go kiss chef’s kiss I’m shaking like a leaf you got it 3 2 1 I am losing it right now man I am not going to lie there’s a lot of things that went wrong that I didn’t think were going to go wrong but I’m happy I bounced back that’s the biggest thing I want to win I put my Blood Sweat and Tears into that sweating that’s why my hair is a mess here it goes man welcome what’s going on guys what’s going on my name is mer and today I made for you guys a Florida lobster tempor roll with a lobster SLO and a spicy mayo yeah let’s take a taste Matt it looks good I’m amazed you got that done in uh 45 minutes that the most stressful thing I’ve ever done in my life but I I live by the uh the fact that it’s not how you start it’s how you finish and I’m pretty proud of what I put in the plate what kind of batter did you use so I did a tempero batter and I think the thinner the tempero batter the better you want that crunch to it but also the problem with cooking lobster twice the second time round especially fried it could be seriously rubber talk me through the layers what’s in there so you have cream cheese you have asparagus for a crunch avocado and you have cucumber and then on top you have a SLO that includes some of the spicy mayo uh right mert loves this cook Bey it’s uh incredibly sweet sadly I’m not getting the crunch from the sush I’m get more crunch from the undercooked asparagus and I’ll be honest with you I am not a big cream cheese fan inside the Su yeah really but listen I’ve always been a big advocate of adventurous cooking and then there’s dangerous cooking sadly you fall in the dangerous cooking bracket because I don’t think you’re fully understanding what you’re putting together okay for me it’s a no okay mer like all criticisms aside I’m like feeling your energy I put my Blood Sweat and Tears in that I get it man maybe this dish is like ahead of them like they don’t even get it Jen we we’re Paving the future for cre absolutely dude I feel you thank you me and you thank you thank you there it is there it is for me you are what we’re looking for it’s a big yes for me one yes one noon that sauce is really the Saving Grace in this whole thing cuz it actually does bring everything together so I appreciate that there’s a lot of expert cooking and a lot of promise and for me that’s a yes oh man all right two yeses so uh MZ fate lies and Nick gen z i I saw the dish I loved the look of it I tasted it and in my head right away I sort of felt like I would rather have had that lobster tail just nice and clean mhm fresh out of the ocean with just some simple butter brush on top after it had been grilled but I also love that you’ve been bold with taking some of those flavors and playing around a little bit here so I’m really not sure um think about it it’s a big decision this what you came here to do [Music] Nick come on a a go baby let’s go I made it happen I put something on the dish that was credible and edible and delicious I guess so yes we have the apron top 20 baby top 20 wow what a night um five apron gone to gen z uh tremendous Cooks yeah amazing I told you guys yeah you’re absolutely right listen it’s been an absolute pleasure having you back contined success love it thank you great job you make us proud brother thank you I’m rock on bro next time it’s the final round of auditions with Generation X please welcome Christine H we’re Gen X we strive Under Pressure so bring it we didn’t really have the internet to find recipes as more homecooks battle it out we’re the generation that’s supposed to be seen and not heard but you’re going to hear from me today I forgot to put flow in this for the last five aprons I like the different textures in here Tri cook usually got the right amount of heat thank you this is a great example of frying something the wrong way one potato two potato