Last night, the new chapter of MasterChef’s eleventh season premiered, spotlighting two Alicante towns—Quatretondeta and Benidorm—while the contestants stayed on set. Although no outdoor test took place in these locales, a competitor from Albacete earned notable attention in Alicante by serving as a forest firefighter, a role some viewers found striking given the culinary stage around him. This moment anchored the episode on a Spanish culinary competition that continues to captivate audiences in Canada and the United States as they follow the evolving drama and dishes.
Jorge Juan, one of the contestants who wore the black apron, christened a screening jug dish with the name Quatretondeta, built around recreating classic French flavors. He presented a Coq au vin, a wine-braised chicken dish, which the jury—well-versed in sharp critique—praised for its execution and depth. The dish seemed to honor a friend living in the Comtat region, described by Juan as “like a brother.” The jury noted the careful balance of technique and heart in the plate, with many appreciating how a personal story translated into a bold, well-crafted entrée.
“Benidorm has everything for me… They have free buffets”
Jorge Juan explained his approach as the competition progressed, a moment captured during a post-dish discussion with the judges. The episode’s pace kept up as the night’s first challenge moved toward collaboration and co-creation. Jorge Juan worked alongside Frank, a Manchego-Brazil duo that, despite some missteps, operated with clear efficiency and a shared sense of design. The pairing demonstrated how complementary skills can elevate a dish even when initial attempts falter.
In the first test of the premiere, which centered on American flavors, the team translated a well-known destination into the kitchen: Benidorm. The tasting of a Kentucky-style chicken prepared by Jorge Juan and Frank prompted Pepe Rodríguez to probe whether Jorge Juan had ever visited an American rib joint. The response highlighted a personal preference for traditional Spanish dining: a fondness for Benidorm and its renowned free buffets, a sentiment echoed by many who follow Spain’s Costa Blanca culinary scene. The episode also featured Mario Vaquerizo, a guest judge, expressing fascination with Benidorm as a tourism capital and noting the city’s impact on their culinary imagination. Recent travel notes from Vaquerizo and his family added a human backdrop to the competition, underscoring how travel and food culture intersect on this stage.
Ultimately, the episode closed with the judges acknowledging the merits of the Jorge Juan and Frank collaboration, marking it as a standout pairing of the night. The narrative woven through the competition emphasized how personal connections, regional influences, and classic techniques come together to shape contemporary Spanish cuisine on an international stage.