The best of Luca Manfe Masterchef US season 4 2013

coming up you broke my ax a contestant who waited a whole year for a second chance we've been down this road before understand I'm sorry our final home cook of the day is a familiar face from last season who has been given a second chance my name is Luca I'm 31 years old I'm from New York City originally I'm from Aviano Italy and I'm a restaurant manager my dream is to open my own restaurant in New York City and I have a big sign with my name on faded or Luca this is fantastic man I'm so happy I competed last year in MasterChef and I did my beautiful dish and then it was all down to chef Gordon Morenci for me it's a nerd I know you can do better continue cooking because next year I think you can come back and completely rise above the competition I was very sad when I didn't get an apron because this could be really a life-changing opportunity for me but I am coming back today as a better chef this moment is about achieving my dream nothing can stop I'm super excited to see the judges again the my name because this time they won't forget [Music] [Music] it's miss me you remember my name I do remember your name how are you gonna forget it Scheffer MC you broke my heart you broke my wife and my mothers are all America hi all of Italy was crying God is crying Bravo what do you make you first I'm making a broccoli rabe ravioli okay time starts now Thank You chef so how do you pick yourself up on the back of the devastation last year how did you remote avail yourself I just knew that I didn't make the best I could so you know you just need to realize the mistakes that you make and improve from your own mistake tell us about the reveal is this your mother's recipe your grandmother's no really this is a dish that I made just for you newly the broccoli rabe will be a garnish people love broccoli rabe why not incorporated in a pasta because you know broccoli rabe can be very chewy mm-hmm so it's very risky it is risky but I studied all the components and try to balance them together yes bon appetito [Music] so you blended it so it's like a puree of broccoli rabe I thought that I steamed it yeah Penn steamed in first with some shallots and garlic and then I blended with the ricotta under nutmeg had you won last year we'd probably be partners in our restaurant already in New York but is better late than never how are you I'm great nice to see you nice to see you so on top is balsamic I may just leave the reduction of this I mean it's nice filling to pasta ratio great thanks Thank You Luca yes chef welcome back thank you who made the pasta I did made it buster so mark your dish out of 10 seeks an ass hey Jen will go back to you not perfect I think there's some issues the sauce a little bit grainy pecorino romano is a very difficult cheese to use but in the greater context of your MasterChef journey Luca I think that you have a lot to give and I want to see you cook I want to see you compete so I'm a yes again Thank you Thank You grazie Graham yes I'm not the ravioli itself the pasta the filling it's it's perfect but the sauce it just it kind of ruins it for me it's almost overly salted and I don't like the texture it was a no last year and sadly I'm a no this year I apologize Alice then we've been down this road before and you got a big path to come back into this competition and put broccoli rabe inside a ravioli [Music] I made the right decision last year and I'm gonna make the right decision again this year Luka I'm sorry you're not going back to your job in New York now yes yes be more confident slow down you surprise yourself congratulations to you Father good job thank you all right [Music] [Applause] [Music] I feel fantastic I got the air this is big Redemption [Applause] haha bye-bye I made it next time we'll be talking I'll be the next MasterChef [Applause] so let's go Luca first please okay explain the dish is a loin that I filled with some sweet breath endive and goat cheese so where did you see sweetbreads stuffed inside lamb before no nowhere so the cook on the lam positive or you're playing a very dangerous game stuffing a loin with sweetbreads Thank You Luca Thank You Luca why don't you make something you know because I always have the idea that I wanna try to do something and I put in my restaurant one day is this the time to take that chance for you to Mischa sir will tell you the lamb is tender vegetables are actually cooked pretty well we'll see thank you two very different dishes many sweetbreads yeah nice ambitious technique though ready [Music] and let me tell you two very talented home cook Luca bet tough decision this one very tough I really really want to keep this apron because the chance to be taught by some of the best chefs in the world is everything to me I came here again for the second year because I know I can do it and going home right now is just way too you know but not everyone gets a place in the MasterChef kitchen [Music] let me tell you two very talented home cooks Lucca Beth good job tough decision this one very tough and you know but not everyone gets a place in the MasterChef kitchen Beth your dish was [Music] outstanding you've made it to the MasterChef kitchen great job well done truly outstanding when they say my name and that I'm through I mean the relief I cannot describe in that moment it was just an amazing moment truly outstanding great job Luca listen I know how hard you've worked to get here you didn't get this far last season and you've worked so hard over this past 12 months [Music] and you know what I know how much this means to you but not everybody can come into the MasterChef kitchen your great home cook got a passion keep cooking please do not let this be the end of your culinary dream [Music] let it just be the beginning because you've made it [Applause] [Music] [Applause] I'm going to the MasterChef kitchen he said my name he killed me I lost like five years of my life but I made it you gotta get the heart of that all of you come on stand in front please next time we see you all of you will be in the most incredible the most amazing kitchen in America the MasterChef kitchen but believe it because when I say the competition is on I mean it is on get some sleep because you're gonna need it good night and well done [Music] [Applause] Lucca tell Jo today is the day you gotta deliver what are you making I'm making a crispy skin black cod okay I made a miso sauce that I'm not sure if I'm gonna use it you like the sauce I'm not sure about it do you like the sauce um that sauce could make or break you thank you the third and final dish that we want to examine even further was not only was the fish cooked beautifully but there's this glaze and the balance in that glaze was outstanding we liken that blaze to some of the best Japanese restaurants anywhere in the world which is shocking considering this glaze was made by an Italian Luca I'm shocked I'm surprised that Lucas up there he looks a little cocky right now this is a been seared black cod with some shiitake mushroom with a braised in butter and there's snap peas what did I tell you about this sauce when I tasted it it could have been the thing that made me stand up or put me in the bottom [Music] Lucca the sauce is amazing because it's kind of like the culmination of your journey understood the protein better than anyone else you have French technique Asian flavors you made me proud proud [Music] you've got the balance right puree on the plate chugs nut peas cooked with a city as well the blaze it's a tough thing to get Rives great job thank you for well done okay James Beth Luca are gonna be one winner I just cooked a great dish but if I don't get the advantage I'm back all right in the same boat the dish that we fail it was the most complex the most delicious I came up so close to winning now I want to hear my name congratulations good come on man [Music] in tonight's Mystery Box challenge the top three dishes have already been tasted three phenomenal dishes all of you well done the dish that we fail was the most complex the most delicious and the one that really sunk and harmonized beauty all those ingredients that dish belongs to Lucca yes you ready yes sir let's go Bravo Lucca now gets a third advantage that we haven't even told him yet this one is a big one you now have the advantage of coming downstairs and removing one mix-up oh my gosh that's gonna make someone have to spend so much more time and their arm is going to die from so much whisking like you shouldn't have to do that by hand think about it very carefully I would like to think that Luca would not take my mixer but then again he's European therefore unpredictable BAM there goes my stand mixer well played Thank You Jordan saved himself in the last team challenge as a team captain and for me as a respect for your team players captain goes down with the ship so tuck in Chrissy's words that is called a [ __ ] move Hey okay if there's one person's cupcakes that all three of us are absolutely dying to taste it's this young man Jordan let's go no mixer having to work twice as hard as everybody else what's inside that box we have a simple vanilla bean cupcake and a hint of basil on there marscapone cheese frosting on top and we have a little mini chocolate truffle with some Cayenne in there for some spice I've got a surprise for you yeah because before I taste your cupcake we've invited a very special guest to taste them all right Luca get your ass up here let's go if there's one person I want to see the reaction I want to see way things have your cupcakes it's the man that tried to beat you in this pressure test here you go Luka take a bite what do you think safe or going home potentially and the percent safe they are delicious can I keep it yeah coos you can thank you good job man thank you I am very excited about my ingredients I've given you pork tenderloin shrimp avocado mangos corn Mexican chocolate dried by the UH peppers chili de arbol fresh jalapeno Fresno peppers hot sauce tomatillo cotija cheese crema mexicana quit la corte onion and garlic Luka you go confused yeah no offense but I never eat Mexican first up Luka okay what is this cake with beste cream and strawberry compote the last elimination test you were in the bottom three no yes sir it's today different no I'm just not too confident I don't think that inside this coconut whoa oh there's this melted banana here or is this raw cake the other gases are good doesn't matter oh this looks so bad I think is the banana it's the banana are you happy about that I don't know how it tastes but I feel much better it looks cooked [Music] pretty good seem amazed like a miracle happened like well it was sprained so maybe a miracle really happen [Music] so nice crust bananas are tasty yeah you know it actually tastes quite nice and with less than five dollars of ingredients you know it's quite nice to see that level of ambition it's not bad for under five bucks this is pretty tasty you were in the bottom of three of the last elimination challenge I don't think that'll happen today thank you there is this huge box what are guys it doesn't mean anything because last time the huge box there was like five feet over longoria Luka they show gorgeous wife Kate okay how did you guys meet he hired me as a waitress as my second day in the city and was it love at first sight no he tried to fire me two weeks later seriously yeah please go spend some valuable time with him put him out his misery [Music] Luca what's the dish called fat Hollywood on top of this white asparagus result well what is it with you in resort all right well my wife's favorite dish it's very intense to be careful with that thank you Joe so Luca a master chef is a huge opportunity he wants to open his own restaurant one day so this is a huge deal for us the first and final dish that we'd like to look even closer at this individual they stuck to their roots congratulations Lucia it will be the best thing if I win the mystery box with this super classic Italian dish and my wife in the balcony first of all look at that smile on your wife's face describe the dish place is a pan-seared halibut which I wrapped in caul fat served on a bed of Y asparagus risotto it's time to think like a chef it's listening youthful color on the top it's said beauty on the bottom as well two highly-skilled bits their risotto nailed beautifully without going crazy asparagus lovely garnish but the freshness that meant you know only a crazy talent could think of that and that's you ah done so this is very typical from where you come from yeah [Music] the risotto it's perfectly cooked delicious thank you we asked for a restaurant dish that was inspired by the love of your life you delivered it awesome thank you thank you Wow that's three outstanding dishes but as you know only one dish tonight can be the winner for that huge advantage one dish just had the edge showing great finesse amazing restraint this dish was paying tribute to the loved ones the person who cooked the best dish congratulations in tonight's family Mystery Box challenge the top three dishes have been tasted by the judges Natasha's green curry Jessie's duck and Lucas halibut risotto as you know only one dish tonight can be the winner the person who cooked the best dish Luca well done before we go into the pantry family loved ones please make your way down and say goodbye wish your loved ones luck is they gonna need it bye-bye let's go a good job I'm really welcome the second is that we would like to examine further the home cook that put it together is starting to hit this level Luca I don't know what the hell's been going on with Luca but all of a sudden that dude has been on fire I really like that to stop as we say Luca it's not how you start it's how you finish it what's the dish I make a grilled filet mignon serve with the recovers and roasted potatoes very classic with the parmesan crema the Ceylon steak is actually tense here we caramelize onions and I made beef sauce so why did you wait till now to start creating these kind of dishes like in the beginning were you just fluffing it we are not paying attention you almost went home in Vegas I mean come on I think is really like a learning process this is like a steak you would expect to have like in a really good Parisian Bistro or maybe in the West Village in New York thank you [Music] Luca why two different ways because I didn't want to grill the t-bone steak just like that it would have been I think way too simple delicious it's seasoned beautifully you're taking this competition very serious now because the amount of effort you put into that dish over the last 45 minutes was extraordinary you're the real deal good job thank you two times in a row in the top three tributo I work so hard to get to this point I got this extra push of confidence and I just start cooking in a completely different way there's a series of live avian creatures in this area quite the fowl scenario turkey do they have our names with the face of the cook that we left to cook that bird you should like me I'm vegetarian me Natasha and Luther my biggest competition and third is Jordan I know that natasha has never worked with nor even tasted a pheasant I think she might struggle the Miss today hi guys getting the turkey because there are Thanksgiving in Italy a little quail guy I'm giving the quail to Jordan because the quail is very complicated and Jordan is so complicated that my plan was Natasha doesn't work out and Luca doesn't screw up like I feel like he's going to Jordan's bound to I'm holding a turkey okay Luca the turkey turkey so what did you do when cetera tolki tender served with braised Swiss chard sweet potatoes puree saute mushrooms and red wine cranberry sauce what did she give you Turkey I think because she knew that you know in Italy we don't need them any turkeys and the only time that I really turkeys for Thanksgiving and I usually never cook it the turkey is actually delicious its moist seasoned very nicely the saltiness of the pancetta gives it a great flavor I like the puree I mean you took a turkey breast and kind of turned it into like a restaurant the kind of dish good job look thank you we're about to throw you a mystery box curveball tonight we have some VIP guests that will be putting together the mystery box please welcome our sons the boys are cute I'm not gonna lie Gordon son is adorable he's a perfect little carbon copy of Gordon it's crazy I see three jaws standing there it looks like I'm drunk we have the judges 45 years ago the first dish we want to bring forward visually it had that wow factor congratulations Luca let's go right Luca that looks beautiful what is it it's white chocolate pineapple Napoleon nice even distribution of the pastry cream was beautiful I love the filling inside couple the pineapple is gonna destroy slicing through them in foil but you've managed to get it right I'm surprised because you've never been that confident with desserts and on the back of this performance over the last 60 minutes you should be great job thank really brother did you think about using the passion fruit or no it was way too sour he didn't go together with anything I love that you are understanding how to edit your food knowing that I'm not gonna put passion fruit on it's too acidic I'm just gonna leave it the pineapple and vanilla super smart great job Thank You chef okay the dish looks beautiful it's the best looking dish of a lot pink it's actually quite good I think the pineapple is delicious with the cream a top-notch excellent dessert thank you well done maybe the day I win my third mystery box next up please Luca [Music] the colors incredible [Music] it's perfect that's nice sear on the pork everything's in proportion the flavor overall it's got the heat from the chili the underlying spice that you've toasted off there and I love the the herbaceous notes with basil kind of going throughout there it's it's amazing to see how much you are learning and taking that and gaining confidence along the way thank and you're getting into a rhythm you're starting to temper it and kind of balance and taste and go and you are in the zone this is really good this is a great dish you should be really really proud good job thank you see this is so close they're amazing salty sweet spicy delicious broth honestly just takes me back to that boat in Vietnam mind blown the smell is incredible I love the energy that you put into it you're really seriously hitting the moon great job thank you seriously so the top two people that are going through today's competition own up the chain are are you ready y'all ready please let him say my name please let him say my name I've got to represent Georgia so I think I want this one more than any other challenge my dish looks the best presentation wise I think I'm gonna win today the two winners today [Music] well done please both you come and help yourself to a well-deserved glass of champagne congratulations I'm picking this ingredient because I'm hoping Natasha will be smart with her choice after me this is something I haven't worked with before I'm dying to work with the go baby go baby I've never touched go baby I'm thinking it's like a filet mignon but you don't need to do much to it ciao baby yeah you've never worked before I take it as a filet mignon just with more marbling and it's more dangerous do you know why cuz it's so difficult to cook unforgiving the interesting to see if Natasha plays into your plan or not Oh Luca you look nervous of course I am I'm in the bottom right now which one are you scared of having to cook with I think they're making out something awesome with the cheese is now is it ready I will love to cook with Grana Padano and I'm plain good you know me and crab don't have a great relationship but I would love that cheese now for the interesting part Natacha there's only two options left so obviously you're not only picking your ingredient but you're giving Luca his as well what are you thinking strategically right now I know what just wants me to pick but I'm not playing to her strategy I'm playing to my strategy at this point Natasha what's it gonna be Grana Padano or Alaskan king crab I've got to make it to that finale so I want to work with now for the interesting part Natasha there's only two options left so obviously you're not only picking your ingredient but you're giving Luca his as well what are you thinking Grana Padano or Alaskan king crab I've got to make it to that finale so I want to work with a [Music] challenging Alaskan king crab Luca I just lit up the pantry with this smile maybe he actually wanted cheese all along all of you you've got five minutes in this stunning pantry to pick up any additional ingredients to complement your choices of your King ingredients your five minutes in the pantry starts now [Music] of course I want the cheese I'm Italian I'm so close to the title there is no space for mistake [Music] look what's the dish I'm gonna make this will capture this is a stuffed veal cutlet yeah build with Grana Padano and yeah Grana Padano and sage what are you gonna serve with it this is the freako why don't you explain to Grandma with free toys freako is the most typical dish of our region our reason is is a country region okay very very pressure but something that was never misses in the house was cheese potatoes and onions it baked them together almost like a tart and then you could let it cool in your car and that's what the awesome thank you thank you thank you guys 20 minutes left by Jessie pretty more comfortable ceiling good Chris well how you gonna cook the beef searing it off I'm gonna make a ponzu butter to finish right over the back if someone lets me borrow their butter so they're good if someone lets me borrow their butter what you mean always button better guess you better you just get caught the moment you think you're set up like a mystery box and then you're like oh crap what's the back-up plan we're here the best problem Natasha would you have one tablespoon butter [Music] Natacha would you have one tablespoon butter left over [Music] it could be the smallest thing that makes her dish much better than mine so she's gonna have to ask me that offers Thank You Luke I appreciate that even though natasha has three sticks of butter at her station she's not touching Luca comes there because Luca is the nicer of the two it's Jesse asked Natasha if you can have some butter where she said no no that's what are you that's way through enough maybe he just threw away a quarter million dollars I don't think that a piece of butter is gonna make that a dish stand out that much if it does good for her we went home tomorrow can still look at myself in the mirror know what I mean I'm a good guy forget about first stop Luca I didn't get to choose what I was going to cook but then thank God I get this Italian cheese so I'm pretty sure I'll be fine please explain the destination it's pancetta-wrapped veal cutlet filled with sage Grana Padano serves on a bed of braised radicchio with freako [Music] nabil is perfectly cooked like a pretty good medium-rare the freako is very very good and it's very very crispy and rich and exactly what it should be a lot of things going on in this dish I think that although the dish tastes very good you have a lot of very rich things on this dish I would have put like a little raw you know red cabbage salad with some chilies and some vinegar you know that gives some really bright acidity to cut through all the fat I did my best Lucca I love the attention to detail especially when you're rolling those individual like little pockets did you season inside the veal no I had a lot of saltiness from the cheese inside so I love the way that you get knocked down and you bounce back and this dish proved that cheese slightly to thickness enter on a taste the veal enhanced by the cheese as opposed to the cheese over the veal and you would have nailed it but it's a very earnest a very humble effort good job thank you it looks gorgeous thank you I think the seasoning is perfect so I mean this is a lot of technique and it's nothing that we've seen you really do before I just thought you know give it a try and play Michaels mm-hmm I love that you did that only thing is is that visually it does not look beautiful it doesn't do your dish justice you know but flavor-wise on the palate it tastes great so I think you should good job which leaves Luca and Jessie to very talented home cooks the person joining natasha in the MasterChef finale [Music] is Luca congratulations great job I left Italy because everybody always thought about the American dream but coming to MasterChef and work myself after the finale this is beyond anything I ever imagined for my life Luca absolutely brilliant you had everything on that plane that we wanted and it was under percent all done Luca and Natasha congratulations you now are in the final of the biggest culinary competition anywhere in the world you haven't won anything yet for now these big it's grueling it's long we have huge expectations so game on congratulations you [Music]

Channel: Tri.L

Views: 11,242,532

Rating: 4.8768387 out of 5

Keywords: MasterChef (TV Program), Season 4 (TV Episode), 2013, best, contestant, italian, Italy (Country), Food, usa, finals, winner, Cooking, Friend, luca, manfe, returns, return, funny, outtakes, compilation, masterchef, Kitchen, The best of luca manfe, luca manfe, Masterchef winner

Id: hIhEtBDIVOQ

Length: 41min 8sec (2468 seconds)

Published: Sat Sep 07 2013

Reddit Comments

[u/hipsterrobot]

I’ve been on a MasterChef kick lately and randomly found this video of a contestant with a ton of YouTube views so I’ve started watching. I was surprised to see he was from Astoria, NY. It’s a pretty fun watch, this video is missing the final round, but you can watch that separately, I highly recommend! I wonder if he posts here at all!

[u/russeled]

He moved to Texas and that seems to be his home base now. Always loved Lucca on Master Chef.

[u/Ben789da]

When you get to season 5, Scottish Francis has been a presence in Astoria for a while. He excels in a donut challenge during the season and managed to make a bit of a career out of that. He made donuts for Gossip Coffee when they first opened and was the chef and one of the partners at Sugar and Water, which recently went under. Not sure if he still lives in the area - I think he might have moved.

[u/NYCTwinMum]

I think he was a chef at Christos. Not positive tho

[u/kristi0like]

No way!! I was obsessed with that show back in the early 2010’s and it’s crazy to see so many Masterchef contestants from NYC! Elizabeth Cauvel from Season 5 was also based in Sunnyside for the longest time but recently just moved to CA.