Suvechha Sarkar
The heat in the kitchen rises another level in season 16 of Fox’s ‘MasterChef: Global Gauntlet’ as the competition moves forward with its auditions. The show always helps transform talented home cooks into culinary stars, challenging them to prove their skill and determination. Guiding the journey this season are three incredible judges: Tiffany Derry, Gordon Ramsay, and Joe Bastianich. After two intense rounds of auditions, episode 3, titled ‘Auditions Day 3 – Africa,’ narrows the spotlight to cooks representing their roots and traditions of Africa. Today, the bold spices and fearless ambition help five of the contestants earn five aprons and secure their place in the main contest.
African Flavors Take Center Stage as Nora’s Lamb Tagine Wins Over the Judges
Once the judges arrive in the welcoming area, Gordon announces that tonight is the third qualifier and that they have already given out 10 aprons. Today is the turn of the territory known for its potent spices, uncompromising flavors, and dishes that take humble ingredients and elevate them, which is none other than Africa. Since Tiffany proudly represents the continent, she adds that these dishes use techniques that elevate everyday dishes. The signature dishes they make tonight must showcase their background and culinary heritage to earn three “yes” and the apron. Once the first round commences, Tiffany and Joe arrive at Nadine’s station. Today, the contestant is representing Sierra Leone, West Africa. She reveals that she is a first-generation American, and her parents were born and raised in Sierra Leone.
Shortly after learning that Nadine is a flight attendant, Joe instructs her not to overcook her chicken burgers. The judges then move on to Vita, who is originally from Nigeria but lives in Brooklyn, New York. However, Joe is surprised because she is preparing risotto, which is Italian. Tiffany soon learns that the contestant is marinating her steak in suya spice, which Vita has made herself. The focus then turns to 35-year-old Nora, a former model from Las Vegas, Nevada. She is representing her Moroccan heritage through her dish, and becomes worried about the time. Fortunately, all three contestants finished making their dishes within their allotted time. Nadine is the first person to present her peanut butter soup before the judges. She reveals that this was her parents’ favorite dish, as they were born and raised in West Africa.
So, Nadine is excited to showcase her own twist on that dish in the competition. Although Joe praises the dish’s visuals, Tiffany points out that she wanted more depth of flavor and spice, prompting her to say no and eliminate the contestant. Next up is Nora’s turn to present her braised lamb tagine. Gordon quickly notes that she has taken a risk by cooking the meat in the pressure cooker. When he cuts the protein, he is impressed with how well it’s cooked. Impressed with the dish, Joe says an easy “yes,” while Gordon points out that although the couscous is a little underseasoned, it’s a “yes” for him. The decision ultimately comes down to Tiffany, who considers the lack of salt in the dish, but ultimately settles for a “yes,” helping Nora get the first apron of the night.
Bold Risks Pay Off For Two Contestants as They Earn Their Desired Aprons
When Vita presents her jollof risotto, she explains that she has made the dish since she once tasted it while visiting a restaurant when she was just 15. Although all the judges praise the dish’s taste, they wonder whether it’s enough to say yes. Eventually, all three of the judges give her a “yes” and provide her with the second apron. For the second round, the competition is between 42-year-old food content creator Dave from Chicago, Illinois, 30-year-old swim coach Abel from Atlanta, Georgia, and 51-year-old yacht charter broker Heidi from Fort Lauderdale, Florida. Today, Dave is representing Morocco, and he discloses that he used to work in the music industry as an executive but gave it up to pursue his passion for cooking and teaching people how to make traditional North African food.
Dave is now a full-time content creator with half a million followers. The attention then shifts to Abel, who divulges that his parents immigrated here in the late ’80s. He feels they have done a good job of ensuring he is immersed in his Ethiopian culture. Heidi then reveals that she was born in Durban, South Africa, and when she was 11, her father built a sailboat. She continues that she and her family then traveled by boat, and from there, Heidi began working on super yachts. Gordon first approaches Dave, and the contestant informs the judge that he has chosen to come because his grandmother arrived in the country shortly after World War II, when she married an Italian American soldier stationed in North Africa. When Gordon first sees what Heidi is preparing, he expresses skepticism.
However, when Gordon finally tastes the twist Heidi is adding to her dish, he is left impressed, but points out that it needs a little salt. Soon after, Heidi faces a predicament when she realizes that she has burnt her leeks, but she quickly manages to salvage the situation. The tasting finally begins with Dave’s anchovy tagra, which is an ancestral dish. The contestant receives praise from all the judges, helping Dave earn the coveted apron. It is now the turn for Abel’s awaze tibs, and upon seeing it, Gordon remarks that the dish is missing all the juices. The chef explains that he opted out because he wanted to balance the spice for the judges. Tiffany adds that although he is almost there regarding the flavors, he has missed a major component. She continues that she wants more from the dish, which leads her to say “no,” which ends Abel’s journey on the show.
Heidi Earns an Apron Despite Missing African Flavors in Her Preparation
Heidi finally presents her Chilean sea bass before the judges. Gordon praises both the visuals and the taste of the fish, but adds that he would’ve preferred it cooked in the curry sauce. All three judges then point out that, despite the incredible taste, her dish doesn’t embody African flavors. Fortunately, Heidi impresses the judges with her technical skills, earning three “yes” and the apron. The third round of the day is a cook-off between 25-year-old homemaker Meryhan from Pleasant Hill, California, and 29-year-old former banking consultant Peter from Atlanta, Georgia. Today, Meryhan is representing her Egyptian roots, while her opponent is showcasing his Nigerian roots.
In her confessional, Meryhan reveals that she has been through several trials and tribulations in her life. When Meryhan was 19, her organs began to fail due to complications with diabetes. She continued that she then fell into a coma for almost 10 days, and the doctors had told her that she wouldn’t wake up. However, Meryhan feels that the people around her never let her give up on herself. It has made her realize that, now that she is in good health, she wants to accomplish everything she has ever dreamed of. So, winning the competition will prove to her that she is capable of doing anything she sets her mind to. After Meryhan finishes preparing her dish, she presents the judges with the samak sayadieh she has prepared.
A Risky Rice Dish Sends Meryhan Home, While Peter’s Bold Flavors Secure Him the Final Apron
Upon seeing Meryhan’s dish, Gordon notes that it looks quite appetizing and compliments its taste. However, he remarks that he only has a problem with the rice since it is too sweet. Similarly, Tiffany praises all the components of the fish but mentions that the rice feels very dense. Surprisingly, Joe is impressed with the “weirdness” of the rice, prompting him to say “yes.” Sadly, Tiffany is unable to move past the rice’s shortcomings, leading her to say no and ending Meryhan’s journey in the contest. Gordon quickly asks the contestant to continue pursuing this path. The spotlight then falls on Peter, who reveals that his love for cooking began recently after he lost his 9-to-5 job as a banking consultant after 5 years in the role.
Peter continues that things changed when he was reading a book that emphasized dedicating hours to cooking. He feels that since he has never felt his calling in his previous position, he gradually stepped into his culinary journey. Hence, he has decided that no matter what, his next job will never be in finance. Peter shares that a lot is on the line because winning the competition could improve his family’s lives and give him the confidence he needs to pursue cooking at a deeper level. Once he finishes preparing his suya-spiced duck breast, he presents it to the judges. Tiffany quickly observes that although the dish seems beautiful, if it doesn’t have the proper Nigerian flavors, it lacks identity.
After tasting the dish, Joe points out that it has dark spices but is balanced with the delicateness of the duck, creating a beautiful contrast. Ultimately, the observations lead Joe to say “yes.” Tiffany compliments the cook on the duck, but she feels that it could use a little more soup since the suya is very pronounced. However, she adds that she can definitely taste Nigeria in the plate, prompting her to also say “yes.” Ultimately, the choice comes down to Gordon to determine Peter’s fate. After careful consideration, Gordon calls him forward and first tears open Peter’s shirt before putting the apron on him, announcing that Peter is now officially in the competition. By the end of the episode, Gordon notes that the judges have seen some strong and diverse cooks. It makes him excited to see what’s to come.
Read More: MasterChef Season 16 Episode 2 Recap: Auditions Day 2 – Asia-Pacific
