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Gordon ramsay:
This is "masterchef junior"
season eight.
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We've brought the best
young home cooks
from all across america
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00:00:07,633 --> 00:00:09,216
to the masterchef kitchen.
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- Open oven.
- Hot behind, hot behind.
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Trust me, this season...
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That looks like it's
just come out of a restaurant.
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...The gloves are off.
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- Wait, we can't use gloves?
- But I'm so tiny.
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My bulldog is older than you.
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I don't have a good feeling
about this.
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- We're pulling no punches.
- Nice.
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You've cooked one of the most
difficult proteins anywhere
on the planet perfectly.
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We are sparing no words.
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- That is disgusting.
- It had so much potential.
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Gordon: It's a shame.
Visually, it looks like
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it's been dropped on the floor,
dumped back in the bowl.
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That dish is cold
and it's not up to par.
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- This is "masterchef."
- my life is on the line.
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Let's go, guys!
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This is the most talented group
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of young home cooks
ever to grace this kitchen...
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Gordon:
I know professional chefs
three times older than you
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who would struggle
to cook lamb that beautifully.
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This is by far the most
delicious dish we've tasted.
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The future is bright with
young cooks like you in it.
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You're starting to cook
like an adult in a big way
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because this dish looks
like it's been cooked
in a restaurant.
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Fighting
for every victory...
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- Jack it up! High heat!
- ( both shouting )
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- let's go, guys! Come on!
- Delicious chicken meatballs!
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( gasping, cheering )
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'tis I, sir yells a lot!
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...And pushing their way
past every defeat.
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Come on then, blue team.
I was expecting you
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to put food on the plate
way better than that.
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There's a lot of
poor cooking on this dish.
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Gordon:
If you can't manage your team,
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I want you to give the armband
to somebody else.
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It's scary,
'cause no one wants to lose.
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This season, the feathers...
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What the heck?
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- And fur...
- It's a unicorn!
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- This is willow.
- ...Will fly.
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- I'm so afraid right now.
- Daphne: Go, go, go!
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But only one junior home cook
will be crowned champion.
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Gordon:
What a journey.
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Congratulations goes to...
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Rev your engines.
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- ( screaming )
- whoa.
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Our biggest season
of "masterchef junior"
is about to begin.
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We searched
all across america
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for the best
junior home cooks,
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and thousands
of young hopefuls applied.
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Welcome to my kitchen!
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I really wanna show the judges
that I am here to cook
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and I really want to win
this competition.
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I'm gonna win
the next "masterchef junior!"
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you wanna cook this until
the onions are caramelized.
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I wanna cook,
I wanna make people happy
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like this food makes me happy.
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Probably gonna crush
the competition.
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The 50 most talented cooks
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were invited to los angeles
with their parents
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to compete for a spot
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in the biggest cooking
competition in the world.
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- All right! Hello.
What is your name?
- My name is cruz.
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- My name's molly.
- My name's tegan.
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I'm gonna be the next
masterchef junior champion.
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We got this, guys!
Come on!
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This is a once
in a lifetime opportunity,
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and I'm actually
following my dream.
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Because I'm a southern girl, I
love making everything southern,
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so I'm gonna be making
cheesy shrimp and grits.
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My culinary team of experts
tasted and scored every dish.
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Today, I made
a medium rare filet steak.
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Today, I have prepared for you
a pan-seared red snapper
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- and sautéed asparagus.
- Look at that. That's perfect.
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- So tell me about your dish.
- Today I made my molly burger
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- with my secret molly sauce.
- All right, and what goes
into that molly sauce?
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- I can't really tell you.
- Can't tell you? Okay.
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You did an amazing job
with the tuna and the tuna
is the star of the dish.
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That's always what gordon's
gonna wanna see.
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I did it, mom.
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Just 16 were invited
to the masterchef kitchen
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to cook for us judges.
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And here they are.
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Wow! This is amazing.
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- Oh, my gosh!
- I cannot believe this.
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Look at this!
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- Season eight. You excited?
- I can't wait to see
the little ones.
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- This is so cool.
- Oh, my-- aah!
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- ( chattering )
- gordon: Welcome!
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- Welcome, guys.
- Oh, my gosh!
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- Come on down.
- My gosh!
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I'm one of the top 16
junior home cooks in america
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and I beat out thousands of kids
to get to this moment.
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- This is epic.
- Let's go.
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I've been cooking
for seven years,
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so since I was
about three years old.
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That's pretty impressive,
if I do say so myself.
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Come and line up, please.
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Welcome
to "masterchef junior."
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congratulations all of you
on being here.
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- Are you guys pumped or what?
- All: Yes!
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You guys are the best
16 young home cooks
in the entire country.
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- Whoo!
- Now, I'm sure you've noticed
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there are only two judges
in front of you.
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We clearly need a third judge.
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She is a new york times
best-selling cookbook author!
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- Oh, my gosh.
- Whoo!
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She's also an emmy award-winning
tv personality.
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- What?
- She looks sweet,
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but trust me,
she is tough as nails.
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Please welcome
our newest judge,
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the amazing daphne oz!
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- Hey!
- ( cheering )
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I think daphne
is gonna be a good judge
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because she's a very good cook,
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she has a bunch of cookbooks,
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and she really knows
how to talk with kids.
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So, I think
she's gonna be amazing.
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Daphne, thank you
for classing up the joint.
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- 'cause we really needed it.
- I do what I can.
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Welcome to
the masterchef junior family.
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Thank you, guys,
for having me
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on the coolest
cooking competition on tv.
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I've got years
of cooking experience,
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I've worked with some of
the best chefs in the world,
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and I've never
been more excited
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to work with a group of cooks
in my entire life.
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Plus, I've got three kids
at home and fourth on the way.
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So if there's
anything I'm an expert at,
it's kids and food.
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Now, you are truly all
the most talented
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young home cooks
across this country.
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And one of you amazing 16
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is gonna become america's next
masterchef junior.
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( cheering )
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not only will one of you win
that illustrious title,
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you could also win
the coolest trophy in
the entire culinary world.
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On top of that,
how does $100,000 sound?
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- ( cheering )
- oh, my gosh!
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Plus, this season we've got
our biggest prize package ever.
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An amazing, brand-new,
complete viking kitchen.
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Oh!
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The most amazing
countertop appliances
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- from breville.
- What?
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- Oh, my god.
- A full set of kitchen tools
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- and bakeware from oxo.
- Wow.
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And get this,
an amazing trip
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to caesars palace
in las vegas.
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- Oh!
- Where you'll even get to dine
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in one of my restaurants.
Come on! Man!
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Daphne:
But before we get started,
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there's definitely one thing
that's missing.
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- Any ideas?
- Aprons!
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- That's right, guys.
- Wait.
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Where are our aprons?
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Bring on the aprons!
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- Oh!
- ( screaming )
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- oh, my god!
- Hi, precious. Mwah!
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I have been cooking
since as long as I can remember
with my grandmother.
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Oh! This is backwards.
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Now to have
a masterchef junior apron
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with my name on it?
It's surreal.
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Now that all of you
are wearing those
snazzy aprons,
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- the hard work
is about to begin.
- Gordon: That's right.
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This year is going to be
the hardest season ever
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of "masterchef junior."
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- why?
- Why do you do this to us?
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- But I'm so tiny.
- The gloves are off.
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- Wait, we can't use gloves?
- What does that mean?
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- Where are they going?
- Where are you going?
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I don't have a good feeling
about this.
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- What?
- What's this? What's this?
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Gently, aarón.
Don't wake them up.
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What? I'm so confused.
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I'm, like, kind of scared,
'cause what's in those boxes?
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- Who knows?
- That's right.
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The gloves are off.
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For this first challenge tonight
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all of you are gonna have to
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punch your way
through to victory.
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- Oh, my gosh.
- Yes!
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Now you're gonna pick a square,
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you're gonna punch
your way through
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- and find out what's inside.
- Okay.
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Then you will have
to make a dish
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that highlights and celebrates
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that ingredient that you found.
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Yeah!
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But be careful when you
put your hand inside
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because you may find
something slimy...
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- ( groans )
- oh, no.
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- Stinky...
- ( gasping )
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...Or even alive.
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- ( screaming )
- oh, my gosh.
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- Oh, no!
- No, not alive, not alive.
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I don't wanna die.
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This is going to
be interesting.
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( all groaning )
201
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- no!
- Andrew, why don't
you go first?
202
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- Okay?
- Okay, mr. Andrew.
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Bye, andrew.
Hope you survive.
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- All right, come on,
you can do it, andrew.
- Boy: Punch it.
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- ( all groan )
- aarón: Yeah.
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- Feel. What is it?
- Uh, it feels spiky.
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- Both: Spiky?
- Ooh.
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- It's lychee!
- Gordon: Lychees.
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Let's do, liya.
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- Daphne: Your turn.
- Come on.
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00:08:59,831 --> 00:09:02,207
You got this, liya.
212
00:09:02,209 --> 00:09:04,334
- Ooh!
- Liya: Oh, eww!
213
00:09:04,336 --> 00:09:06,044
It's slimy!
214
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- What is it?
- Oh, eww, eww.
215
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- Aarón: Oh! Eel!
- Yeah.
216
00:09:15,055 --> 00:09:17,138
- Eww! Eww!
- Aarón: Yum, yum!
217
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Eww! Eww! Eww!
Get off!
218
00:09:19,560 --> 00:09:21,643
Next up, cruz, please.
219
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- Whoo!
- Nice!
220
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- It feels slimy.
- Gordon: Slimy? Oh, no.
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It's an octopus.
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No! No, that's messed up!
223
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Why would y'all
do that to him?
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- Nice!
- Ooh!
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00:09:36,868 --> 00:09:38,159
Something furry.
226
00:09:38,161 --> 00:09:39,536
- Furry.
- Furry?
227
00:09:39,538 --> 00:09:40,829
A kiwi!
228
00:09:40,831 --> 00:09:43,999
- Dragon fruit!
- It's a dragon fruit.
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00:09:44,001 --> 00:09:46,167
Daphne: All right,
blake, you're up next.
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- Number five.
- Wait, what is that?
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00:09:48,130 --> 00:09:51,548
- Is it alive? Is it?
- Uh, oh, yeah. It's alive.
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- Oh!
- Oh!
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- Gordon: Oh!
- ( gasping )
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00:09:55,387 --> 00:09:58,597
- crawfish.
- Daphne: Crawfish,
that's right.
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Let's go, a'dan!
236
00:10:01,101 --> 00:10:02,601
- Whoa!
- Ooh!
237
00:10:02,603 --> 00:10:06,104
- Gordon:
Hand in, describe it.
- Aah!
238
00:10:06,106 --> 00:10:07,939
- It's a shell.
- Is it like a crab?
239
00:10:07,941 --> 00:10:10,900
- Gordon: It's a lobster.
- ( kids scream )
240
00:10:10,902 --> 00:10:12,944
gordon:
It's a lobster.
241
00:10:12,946 --> 00:10:14,696
Daphne:
It's alive!
242
00:10:14,698 --> 00:10:15,864
Gordon:
Oh, my laws.
243
00:10:15,866 --> 00:10:19,242
- I'ma cook you, man.
- Yeah!
244
00:10:19,244 --> 00:10:23,163
- Raspberries!
- Raspberries!
245
00:10:23,165 --> 00:10:24,664
- Have a little feel.
- Nice.
246
00:10:24,666 --> 00:10:26,333
- Squishy.
- What?
247
00:10:26,335 --> 00:10:28,627
- Dates!
- Aarón and gordon: Dates.
248
00:10:28,629 --> 00:10:29,836
Pomegranates.
249
00:10:29,838 --> 00:10:31,504
- Olives.
- They're delicious.
250
00:10:31,506 --> 00:10:33,757
- Okra.
- Aarón: Yeah! Good job.
251
00:10:33,759 --> 00:10:37,093
Okay, guys, you will have
60 minutes to make us a dish
252
00:10:37,095 --> 00:10:40,221
highlighting the ingredient
that you punched for.
253
00:10:40,223 --> 00:10:42,932
You'll also have access to
the masterchef pantry
254
00:10:42,934 --> 00:10:45,602
and an incredible
fresh herb garden.
255
00:10:45,604 --> 00:10:48,313
Aarón: Now this is where
the hard work truly begins,
256
00:10:48,315 --> 00:10:51,399
because tonight one of you
will be eliminated.
257
00:10:51,401 --> 00:10:53,401
That's right.
You all are fighting
258
00:10:53,403 --> 00:10:56,529
to keep your spot
in this kitchen.
259
00:10:56,531 --> 00:10:59,908
Things just got real.
Somebody's going home tonight.
260
00:10:59,910 --> 00:11:01,785
I have to keep my head
in the game
261
00:11:01,787 --> 00:11:04,913
and show the judges
that I'm gonna be number one.
262
00:11:04,915 --> 00:11:07,582
Your 60 minutes...
263
00:11:07,584 --> 00:11:09,959
Start now!
264
00:11:09,961 --> 00:11:11,878
- Aarón: Let's go, guys!
- Daphne: Go! Go! Go!
265
00:11:11,880 --> 00:11:13,880
- Good luck.
- Go, go, go, go.
266
00:11:13,882 --> 00:11:16,383
Oh, my god.
We're actually starting.
267
00:11:16,385 --> 00:11:18,927
- Baskets.
- Jeez. So much.
268
00:11:18,929 --> 00:11:20,387
Uh, onions.
269
00:11:20,389 --> 00:11:21,554
Okay, flour.
270
00:11:21,556 --> 00:11:23,014
Anchovies.
271
00:11:23,016 --> 00:11:25,100
Yuzu, yuzu.
272
00:11:25,102 --> 00:11:29,479
I'm extremely nervous because
I've never cooked with okra.
273
00:11:29,481 --> 00:11:31,773
I've never tasted okra.
274
00:11:31,775 --> 00:11:33,608
Where are the olives?
275
00:11:33,610 --> 00:11:36,945
- Peaches. Peaches
- so I don't know what to do.
276
00:11:36,947 --> 00:11:38,947
And I need to make
a great dish...
277
00:11:38,949 --> 00:11:40,782
Sugar?
Where's the sugar?
278
00:11:40,784 --> 00:11:42,283
...Or else
I might be going home.
279
00:11:50,711 --> 00:11:52,043
Let's do this!
280
00:11:52,045 --> 00:11:53,753
( grunts )
I wish I was bigger.
281
00:11:53,755 --> 00:11:57,841
Gordon: Five minutes gone,
55 minutes remaining.
282
00:11:57,843 --> 00:12:00,802
- Let's go.
- ( grunts )
283
00:12:00,804 --> 00:12:03,054
all righty.
Can't forget this.
284
00:12:03,056 --> 00:12:05,682
- Aah!
- So we said gloves are off,
285
00:12:05,684 --> 00:12:06,975
we're set for
the toughest season
286
00:12:06,977 --> 00:12:09,394
because we're getting
firmer, tougher.
287
00:12:09,396 --> 00:12:12,605
- Okay, mr. Octopus.
- Gordon: Tonight is
a great example
288
00:12:12,607 --> 00:12:14,023
for these kids to show us
what they're made of.
289
00:12:14,025 --> 00:12:16,234
- Perfect.
- I'll be really looking forward
290
00:12:16,236 --> 00:12:18,153
to seeing how they take these
unique ingredients
291
00:12:18,155 --> 00:12:20,280
and tie them
into their personal stories,
292
00:12:20,282 --> 00:12:21,823
give us a little
of their background,
a little bit of their flair,
293
00:12:21,825 --> 00:12:23,950
- a little of the way
they grew up cooking.
- Sure.
294
00:12:23,952 --> 00:12:25,410
Yeah, and some of them have
a fair amount of experience.
295
00:12:25,412 --> 00:12:28,121
You think about
the 11-year-olds
and 12-year-olds,
296
00:12:28,123 --> 00:12:29,497
they've been cooking
for six years already.
297
00:12:29,499 --> 00:12:31,416
The good news is
we're going to get to meet
298
00:12:31,418 --> 00:12:34,127
16 amazing, young talented chefs
through their food tonight.
299
00:12:34,129 --> 00:12:36,463
- All righty.
- The sad news is
300
00:12:36,465 --> 00:12:39,299
one of them will be leaving
this competition shortly.
301
00:12:39,301 --> 00:12:40,383
No gloves.
302
00:12:40,385 --> 00:12:42,802
Gordon: Guys, just over
ten minutes gone.
303
00:12:42,804 --> 00:12:44,637
- Okay? Speed up.
- Okay.
304
00:12:44,639 --> 00:12:46,598
Yeah, yeah, yeah.
I'm fine, I'm fine.
Blake, you're fine.
305
00:12:46,600 --> 00:12:49,058
Ooh, it's perfect.
306
00:12:49,060 --> 00:12:50,435
Gotta hurry up.
307
00:12:50,437 --> 00:12:52,228
I've been cooking
for about four years.
308
00:12:52,230 --> 00:12:55,482
When I was seven,
I was diagnosed with epilepsy
309
00:12:55,484 --> 00:12:58,860
and I couldn't really go out
and do all the sports
310
00:12:58,862 --> 00:13:00,779
that normal kids
my age were doing.
311
00:13:00,781 --> 00:13:03,948
So, my grandma was spending
more time at my house
312
00:13:03,950 --> 00:13:05,074
and then she'd have me
help her in the kitchen,
313
00:13:05,076 --> 00:13:07,160
and that's how my love
for cooking started.
314
00:13:07,162 --> 00:13:11,164
- Uh, come on.
- Okay.
315
00:13:11,166 --> 00:13:12,999
- 48 minutes to go. Freddy.
- Yeah?
316
00:13:13,001 --> 00:13:14,959
- So good to meet you, bud.
- Hi, nice to meet you, too.
317
00:13:14,961 --> 00:13:17,128
- You got olives
from the wall, right?
- Yeah.
318
00:13:17,130 --> 00:13:18,838
- Now, remind me,
where you from?
- Philly.
319
00:13:18,840 --> 00:13:20,423
I love philadelphia,
by the way.
What's dad's name?
320
00:13:20,425 --> 00:13:22,091
- Fred.
- What does he do for a living?
321
00:13:22,093 --> 00:13:24,636
He sharpens knives
for restaurants and then--
322
00:13:24,638 --> 00:13:25,970
- what?
- Yeah.
323
00:13:25,972 --> 00:13:28,506
And obviously dad's
a great chef as well, right?
324
00:13:28,508 --> 00:13:30,683
Actually, no, he's not.
325
00:13:30,685 --> 00:13:32,685
I actually learned
from the people
he sharpens the knives for
326
00:13:32,687 --> 00:13:34,187
- not him.
- What separates you
from the competition?
327
00:13:34,189 --> 00:13:35,980
What makes you stand out,
freddy?
328
00:13:35,982 --> 00:13:38,233
I can cook all kinds of cuisine
329
00:13:38,235 --> 00:13:40,193
because all different chefs
have taught me.
330
00:13:40,195 --> 00:13:41,820
Asian, I'm pretty good at.
331
00:13:41,822 --> 00:13:43,822
- Good. Wow.
- I can cook some italian.
332
00:13:43,824 --> 00:13:45,698
- Some american comfort food.
- Wow.
333
00:13:45,700 --> 00:13:47,158
- What about british?
- Eh.
334
00:13:47,160 --> 00:13:48,827
- Eh?
- I can make some
fish and chips.
335
00:13:48,829 --> 00:13:50,453
Right, freddy,
good luck, young man.
336
00:13:50,455 --> 00:13:52,497
- Thank you.
- All right, abir.
337
00:13:52,499 --> 00:13:56,000
- Hi.
- Hello. So, you got kiwis.
Were you excited about that?
338
00:13:56,002 --> 00:13:58,253
I have never really cooked
with kiwis,
339
00:13:58,255 --> 00:14:00,964
- but I really love
to eat them.
- Mm-hmm.
340
00:14:00,966 --> 00:14:03,383
So, I'm doing a molten
chocolate lava cake
with a brûléed kiwi.
341
00:14:03,385 --> 00:14:05,510
- Man.
- You might stumble
on something new.
342
00:14:05,512 --> 00:14:08,263
I don't know
that anyone's ever made
chocolate cake with kiwi.
343
00:14:08,265 --> 00:14:10,723
Abir, how old are you
and where you from, mijo?
344
00:14:10,725 --> 00:14:12,433
I'm ten years old
and I'm from san ramon,
california.
345
00:14:12,435 --> 00:14:13,810
You're ten years old?
346
00:14:13,812 --> 00:14:15,228
- Yes, I am ten years old.
- Aarón: You're a big ten.
347
00:14:15,230 --> 00:14:17,638
Let's ask the real question.
What would you do
348
00:14:17,640 --> 00:14:18,940
with $100,000?
349
00:14:18,942 --> 00:14:21,359
I would open an ice cream shop.
350
00:14:21,361 --> 00:14:23,236
Not just with,
like, regular flavors,
351
00:14:23,238 --> 00:14:25,029
like chocolate, vanilla,
and strawberry, but, like,
352
00:14:25,031 --> 00:14:28,324
out of this world flavors
like passion fruit, cocoa,
japanese matcha.
353
00:14:28,326 --> 00:14:31,077
- Love it. Good luck, abir.
- All right, good luck, mijo.
354
00:14:33,248 --> 00:14:34,998
Oh, god.
Take it off here.
355
00:14:35,000 --> 00:14:37,667
- Liya. How you feeling?
- Hi! Good.
356
00:14:37,669 --> 00:14:40,378
Tell us about grabbing the eel.
You didn't look nervous.
357
00:14:40,380 --> 00:14:42,130
I was so nervous
because I was, like,
358
00:14:42,132 --> 00:14:44,632
oh, you said there's stuff
that was gonna be, like, alive.
359
00:14:44,634 --> 00:14:48,261
- And I was like,
"uh, please not me."
- you don't look squeamish.
360
00:14:48,263 --> 00:14:49,929
- You don't look
that type of girl.
- Yeah.
361
00:14:49,931 --> 00:14:52,098
I got the eel.
Like, that's really hard.
362
00:14:52,100 --> 00:14:54,976
Like, something like looking
at you and it's squirming?
363
00:14:54,978 --> 00:14:56,269
It's-- ( groans )
364
00:14:56,479 --> 00:14:59,731
- who got you into cooking?
- Well, my mom and my dad mostly
365
00:14:59,733 --> 00:15:01,232
because they own
two restaurants.
366
00:15:01,234 --> 00:15:03,192
Both of them are from taiwan,
367
00:15:03,194 --> 00:15:04,986
and sometimes I go and help
the chefs over there
368
00:15:04,988 --> 00:15:06,446
to help with the dumplings
369
00:15:06,448 --> 00:15:08,197
- or cook their food.
- I love that.
370
00:15:08,199 --> 00:15:09,699
How are you gonna incorporate
the eel tonight in the dish?
371
00:15:09,701 --> 00:15:12,452
Well I'm basically making
a soy honey barbecue eel...
372
00:15:12,454 --> 00:15:15,455
- Wow.
- ...With a rice vermicelli
373
00:15:15,457 --> 00:15:17,999
- and a ginger vinaigrette.
- That sounds amazing.
374
00:15:18,001 --> 00:15:19,751
Do you know what I did once?
375
00:15:19,753 --> 00:15:20,960
I swallowed an eel's heart.
376
00:15:20,962 --> 00:15:22,962
- Eww!
- Hold on, hold on.
377
00:15:22,964 --> 00:15:24,464
- I'm trying to cook here!
- Hold up.
378
00:15:24,466 --> 00:15:26,299
Let me finish.
It was delicious.
379
00:15:26,301 --> 00:15:28,760
- Please stop.
- No, but it was the most
amazing protein.
380
00:15:28,762 --> 00:15:30,511
It's good for you.
It's medicinal.
381
00:15:30,513 --> 00:15:32,513
- Really?
- So, it makes you younger.
Did it make me look younger?
382
00:15:32,515 --> 00:15:34,349
Yeah-- oh, no.
383
00:15:34,351 --> 00:15:36,267
- I don't know!
- Keep yourself
in the competition.
384
00:15:36,269 --> 00:15:38,102
- Good luck.
- Yes. Thank you!
385
00:15:38,104 --> 00:15:40,229
Gordon: Guys, just under
40 minutes to go.
386
00:15:40,231 --> 00:15:42,899
- Come on. Speed up.
- ( grunts ) perfect.
387
00:15:42,901 --> 00:15:44,859
This looking good.
388
00:15:44,861 --> 00:15:46,694
I got octopus, and I'm feeling
really good about it
389
00:15:46,696 --> 00:15:50,698
because, well, I love cooking
seafood and pastas.
390
00:15:50,700 --> 00:15:53,159
And I don't cook octopus
too often,
391
00:15:53,161 --> 00:15:57,288
but my peruvian background
is pretty, like, more into,
like, the seafood.
392
00:15:57,290 --> 00:16:01,960
And I'm also really excited
to show the judges
that I can cook octopus.
393
00:16:01,962 --> 00:16:05,505
I'm gonna be making
an apricot cobbler.
394
00:16:05,507 --> 00:16:09,592
I don't really like apricots,
but I love fashion
395
00:16:09,594 --> 00:16:11,427
and I love this color.
396
00:16:11,429 --> 00:16:12,428
I love to bake,
397
00:16:12,430 --> 00:16:14,347
so I think I got this
in the bag.
398
00:16:14,349 --> 00:16:16,057
- Ivy!
- Daphne: Hey, there.
399
00:16:16,059 --> 00:16:20,103
- Hi.
- Ivy, remind us where you're
from and how old you are.
400
00:16:20,105 --> 00:16:22,522
I'm from darien, connecticut,
and I am eight years old.
401
00:16:22,524 --> 00:16:23,856
Eight years old!
Awesome.
402
00:16:23,858 --> 00:16:25,400
How long have you been
cooking, miss ivy?
403
00:16:25,402 --> 00:16:28,069
Since I was little, because
when I came home from preschool
404
00:16:28,071 --> 00:16:30,655
my mom and I would
always cook stuff
405
00:16:30,657 --> 00:16:32,824
- for my older siblings.
- Aarón: Nice.
406
00:16:32,826 --> 00:16:36,911
Now tell me, how do you feel
when you're in the masterchef
kitchen for the first time?
407
00:16:36,913 --> 00:16:38,579
- Are you nervous?
- A little bit.
408
00:16:38,581 --> 00:16:42,083
- I don't wanna go home.
- Aarón: And talk to me
about your style.
409
00:16:42,085 --> 00:16:44,002
You think dressing up fancy
makes your food
a little bit fancier?
410
00:16:44,004 --> 00:16:46,129
- Yeah.
- Daphne: I think so, too.
411
00:16:46,131 --> 00:16:47,630
All right, sweetie,
good luck.
412
00:16:47,632 --> 00:16:50,550
( grunts ) snap off!
413
00:16:50,552 --> 00:16:52,301
( grunting )
414
00:16:52,303 --> 00:16:54,137
finally.
415
00:16:54,139 --> 00:16:56,264
- Oh, come on, pork.
- Gordon: A'dan.
416
00:16:56,266 --> 00:16:59,183
First of all, you broke down
that lobster like a pro.
417
00:16:59,185 --> 00:17:00,768
- Thank you, chef.
- How old are you now?
418
00:17:00,770 --> 00:17:03,104
- I'm ten years old now, chef.
- And where you from?
419
00:17:03,106 --> 00:17:05,690
- I'm from atlanta, georgia.
- Last time I was
in atlanta, georgia,
420
00:17:05,692 --> 00:17:08,901
went catfish noodling.
Hold on.
421
00:17:08,903 --> 00:17:10,695
Have you ever caught
a live catfish?
422
00:17:10,697 --> 00:17:12,947
- Yes. They are.
- They are huge.
423
00:17:12,949 --> 00:17:15,408
- I'm scared of them.
- You're not scared.
424
00:17:15,410 --> 00:17:17,493
You can't be scared of catfish
when you've just broken down
that lobster like that.
425
00:17:17,495 --> 00:17:19,746
Who got you into cooking?
Was it mum, dad?
426
00:17:19,748 --> 00:17:21,989
My dad got me into cooking.
427
00:17:21,991 --> 00:17:23,458
And then my grandma
and my uncle,
428
00:17:23,460 --> 00:17:25,126
they started
showing me more things
429
00:17:25,128 --> 00:17:27,295
- about the southern cuisine.
- Love that.
430
00:17:27,297 --> 00:17:29,338
Tell me about the dish.
What are you doing?
431
00:17:29,340 --> 00:17:31,132
Today,
I'm doing creamy grits
432
00:17:31,134 --> 00:17:32,884
with lobster
and pancetta on top.
433
00:17:32,886 --> 00:17:34,260
That's a posh creamy grits
and lobster.
434
00:17:34,262 --> 00:17:36,763
You've got 35 minutes
to nail it, okay?
435
00:17:36,765 --> 00:17:38,056
- Good luck.
- Thank you, chef.
436
00:17:38,058 --> 00:17:40,767
The truth is I was kind of
playing it cool
437
00:17:40,769 --> 00:17:44,103
in front of gordon ramsay,
but right now I'm really nervous
438
00:17:44,105 --> 00:17:45,855
'cause I never cooked
lobster before.
439
00:17:45,857 --> 00:17:47,648
Hopefully, I can do this.
440
00:17:47,650 --> 00:17:49,192
So, I'm really playing,
like, a guessing game
441
00:17:49,194 --> 00:17:51,360
- on how long to cook it...
- Come on, come on.
442
00:17:51,362 --> 00:17:52,820
...And hoping this
is going to be perfect
443
00:17:52,822 --> 00:17:54,405
or I might be going home.
444
00:18:03,166 --> 00:18:05,958
Gordon: We're down
to our last 30 minutes.
445
00:18:05,960 --> 00:18:08,419
Come on, guys. Speed up!
446
00:18:08,421 --> 00:18:10,338
- Let's go.
- Come on, come on.
447
00:18:10,340 --> 00:18:13,633
I never cooked lobster before,
but my dad taught me
448
00:18:13,635 --> 00:18:16,052
seafood is a very delicate
food to cook with.
449
00:18:16,054 --> 00:18:19,847
So, I hope I cook this right
for the first time,
450
00:18:19,849 --> 00:18:21,974
because my life
is on the line.
451
00:18:21,976 --> 00:18:24,268
Come on, grits.
Come on, grits.
452
00:18:24,270 --> 00:18:26,270
Got it.
453
00:18:27,065 --> 00:18:29,190
There we go.
454
00:18:29,192 --> 00:18:32,360
- Hey, grayson.
Oh, you've got okra.
- Hello. Yes.
455
00:18:32,362 --> 00:18:34,195
I am doing pan-seared
red snapper,
456
00:18:34,197 --> 00:18:36,981
which is something that me
and my dad like to fish for.
457
00:18:36,983 --> 00:18:39,492
- Nice.
- With a peach chutney,
458
00:18:39,494 --> 00:18:41,536
and then I'm gonna do
crispy fried okra
459
00:18:41,538 --> 00:18:43,037
and I'm gonna do some
pickled okra.
460
00:18:43,039 --> 00:18:45,498
Also I'm crusting the fish
with lemon verbena
461
00:18:45,500 --> 00:18:47,625
because it adds
a floral note to the dish.
462
00:18:47,627 --> 00:18:51,129
And I like french culture,
and I'm representing that
463
00:18:51,131 --> 00:18:55,133
because a french botanist
discovered lemon verbena
in peru.
464
00:18:55,135 --> 00:18:57,760
Okay.
So, let me get this right.
How old are you?
465
00:18:57,762 --> 00:19:00,179
- I'm 11.
- Your vocabulary
466
00:19:00,181 --> 00:19:02,598
and your verbiage for food
is very advanced.
467
00:19:02,600 --> 00:19:04,058
- Thank you.
- Has this always been something
468
00:19:04,060 --> 00:19:07,019
that you've always
wanted to do is be a chef?
469
00:19:07,021 --> 00:19:09,772
Yeah, I've always wanted
to be a chef since
I was very young.
470
00:19:09,774 --> 00:19:12,692
- Yeah. Not now,
but when you were young.
- And...
471
00:19:12,694 --> 00:19:15,069
I would like
to open a restaurant.
472
00:19:15,071 --> 00:19:17,280
Daphne: Is this something
you cook a lot with at home?
473
00:19:17,282 --> 00:19:19,949
No, I've never cooked
with okra,
474
00:19:19,951 --> 00:19:22,076
but both of my grandmothers
love fried okra.
475
00:19:22,078 --> 00:19:24,078
I think it's really smart
and really advanced.
476
00:19:24,080 --> 00:19:27,540
We're gonna have different
kinds of textures and tastes
from this one ingredient
477
00:19:27,542 --> 00:19:29,208
that you're making
the star of your dish.
478
00:19:29,210 --> 00:19:31,544
- Yeah, I'm excited to
show you guys my food.
- Awesome.
479
00:19:31,546 --> 00:19:33,713
- Daphne: Can't wait
to see what you make.
- Thank you.
480
00:19:33,715 --> 00:19:36,841
Gordon:
22 minutes to go.
481
00:19:36,843 --> 00:19:40,011
- Oh, I get so behind.
- Andrew, how does it feel
to be here?
482
00:19:40,013 --> 00:19:42,346
- It feels crazy.
- How old are you?
483
00:19:42,348 --> 00:19:44,098
- I am ten years old.
- And where are you from?
484
00:19:44,100 --> 00:19:45,975
I am from superior township,
michigan.
485
00:19:45,977 --> 00:19:48,060
Now, tell me about the dish.
What are you doing?
486
00:19:48,062 --> 00:19:51,355
I'm doing a lychee trifle
with a lychee coulis.
487
00:19:51,357 --> 00:19:52,899
Let's have a little taste.
488
00:19:52,901 --> 00:19:54,192
Mmm.
489
00:19:54,194 --> 00:19:56,485
- Wow. Yeah, that tastes good.
- Mmm.
490
00:19:56,487 --> 00:19:58,696
And who taught you to cook?
Mum, dad?
491
00:19:58,698 --> 00:20:00,698
Uh, my mom mostly.
492
00:20:00,700 --> 00:20:02,950
And when you're not cooking
do you enjoy sport?
493
00:20:02,952 --> 00:20:05,453
- Yes, I play hockey.
- That's a tough game.
494
00:20:05,455 --> 00:20:07,705
What do you wanna do
when you grow up?
495
00:20:07,707 --> 00:20:09,498
Be a full-time professional
hockey player
496
00:20:09,500 --> 00:20:11,667
- and have a bakery
on the side.
- Yes.
497
00:20:11,669 --> 00:20:13,336
- What would you call it?
- Puck café.
498
00:20:13,338 --> 00:20:14,962
- Love that.
- Concentrate, focus.
499
00:20:14,964 --> 00:20:17,757
- Good luck.
- Thank you.
500
00:20:17,759 --> 00:20:19,133
Molly,
what's shaking, bacon?
501
00:20:19,135 --> 00:20:21,093
Remind us where you're from
and how old you are.
502
00:20:21,095 --> 00:20:23,262
I'm from springfield, missouri,
and I'm ten years old.
503
00:20:23,264 --> 00:20:26,224
My dad is the chicken king.
504
00:20:26,226 --> 00:20:29,936
He travels all over the world
doing competitive barbecue.
505
00:20:29,938 --> 00:20:31,520
- No way.
- What?
506
00:20:31,522 --> 00:20:32,772
Yes. He's the best cook
I've ever seen.
507
00:20:32,774 --> 00:20:34,190
That's awesome.
508
00:20:34,275 --> 00:20:36,734
So, since he's
the chicken king and
we make barbecue sauces
509
00:20:36,736 --> 00:20:38,736
- from scratch
all the time at home...
- Daphne: I love that.
510
00:20:38,738 --> 00:20:40,947
...I wouldn't have
traded chicken wings for
anything in the world.
511
00:20:40,949 --> 00:20:43,366
So you were happy.
You pulled the gold
out of that wall.
512
00:20:43,368 --> 00:20:45,660
- So your dad's won a bunch
of barbecue competitions.
- Oh, yes.
513
00:20:45,662 --> 00:20:48,162
- Do you ever go with him?
- Oh, yeah. I actually
compete in some, too.
514
00:20:48,164 --> 00:20:51,874
- No way! So this is not
your first rodeo.
- Oh, no.
515
00:20:51,876 --> 00:20:53,459
How you like
your barbecue sauce?
516
00:20:53,461 --> 00:20:55,711
I really like it sweet
and savory is how I roll.
517
00:20:55,713 --> 00:20:57,255
Both:
That's how you roll.
518
00:20:57,257 --> 00:20:58,464
You wanna be a professional
chef when you grow up?
519
00:20:58,466 --> 00:21:00,967
Yeah, I wanna be
a restaurant owner.
520
00:21:00,969 --> 00:21:02,051
You have a name picked out?
521
00:21:02,053 --> 00:21:03,552
- Molly moves.
- All right.
522
00:21:03,554 --> 00:21:05,263
- Molly's making moves.
I like it.
- Whoo!
523
00:21:05,265 --> 00:21:08,057
- Good luck, molly.
- Thank you.
524
00:21:09,936 --> 00:21:11,394
Open oven!
525
00:21:12,730 --> 00:21:13,854
- Hello.
- Daphne: Hey, blake.
526
00:21:13,856 --> 00:21:15,898
- Oh, the crawfish king.
- Yeah.
527
00:21:15,900 --> 00:21:17,525
So, how old are you,
where you from, buddy?
528
00:21:17,527 --> 00:21:20,319
I'm 11 and I'm from
darien, illinois.
529
00:21:20,321 --> 00:21:23,030
- So, not local
crawfish territory.
- Definitely not.
530
00:21:23,032 --> 00:21:24,740
Not what you're making
every night for dinner.
531
00:21:24,742 --> 00:21:26,909
I know it's from new orleans,
so I hope to impress you.
532
00:21:26,911 --> 00:21:29,745
You know what's right, buddy.
So, what else is
your dish gonna have?
533
00:21:29,747 --> 00:21:33,791
It is lemon pepper crawfish
with a bed of rice pilaf
534
00:21:33,793 --> 00:21:35,584
and a side of wilted spinach.
535
00:21:35,586 --> 00:21:36,961
Who taught you how to cook?
536
00:21:36,963 --> 00:21:38,170
My mom and a ton
of cooking classes.
537
00:21:38,172 --> 00:21:40,798
- Really? Online or in person?
- Yes.
538
00:21:40,800 --> 00:21:42,675
- In person.
- Really?
539
00:21:42,677 --> 00:21:45,261
Online doesn't do anything.
540
00:21:45,263 --> 00:21:47,513
- I love that.
- And what's the dream
long-term?
541
00:21:47,515 --> 00:21:49,265
To open my own restaurant.
542
00:21:49,267 --> 00:21:51,892
I could just sit back
and let my employees
do the work.
543
00:21:51,894 --> 00:21:53,477
Oh!
544
00:21:53,479 --> 00:21:56,397
Piece of advice.
You gotta get in there
and work with them.
545
00:21:56,399 --> 00:21:59,025
- They'll respect you more.
- Well, yeah, I'll do that,
546
00:21:59,027 --> 00:22:00,609
but I won't have to do
as much work.
547
00:22:00,611 --> 00:22:02,945
- All right, man,
you're on it.
- Good luck.
548
00:22:02,947 --> 00:22:05,072
Thank you!
Okay, garlic butter.
Garlic butter.
549
00:22:05,074 --> 00:22:08,034
Gordon: Just over seven
and a half minutes to go.
550
00:22:08,036 --> 00:22:11,203
- Come on, let's go!
- Blowtorch magic!
551
00:22:11,205 --> 00:22:13,331
- Got it.
- Guys, there's some tough
ingredients out there.
552
00:22:13,333 --> 00:22:15,791
Lobster, that is one of
the most unforgiving proteins
553
00:22:15,793 --> 00:22:17,251
- anywhere on the planet.
- Bam. Done.
554
00:22:17,253 --> 00:22:19,628
- Gordon:
Octopus, very tricky.
- Dang it.
555
00:22:19,630 --> 00:22:21,797
- Mm-hmm.
- I mean, really tricky.
Eel, super tricky.
556
00:22:21,799 --> 00:22:23,341
- Finally.
- Right out of the gate,
557
00:22:23,343 --> 00:22:24,550
we gave 'em a tough challenge,
558
00:22:24,552 --> 00:22:25,926
and these kids can rise
to the occasion.
559
00:22:25,928 --> 00:22:27,678
They are so, so accomplished.
560
00:22:27,680 --> 00:22:30,264
- It's crazy watching them cook.
- Okay, perfect.
561
00:22:30,266 --> 00:22:32,433
I'm really excited to see
what these kids turn out.
562
00:22:32,435 --> 00:22:34,643
- ( sighs ) okay.
- Aarón: Let's go.
563
00:22:34,645 --> 00:22:36,062
Just over two minutes.
564
00:22:36,064 --> 00:22:38,981
♪ this is so nerve-wracking,
oh, my god ♪
565
00:22:40,234 --> 00:22:42,526
- gordon: Start plating, please!
- This looks good.
566
00:22:42,528 --> 00:22:45,196
Taste, taste, taste.
Think about your garnishes.
567
00:22:45,198 --> 00:22:46,697
Daphne: These plates should
look restaurant quality.
568
00:22:46,699 --> 00:22:48,574
Gorgeous plates,
delicious food.
569
00:22:48,576 --> 00:22:49,825
- We can't wait to eat 'em.
- ( sighs ) okay.
570
00:22:49,827 --> 00:22:51,994
Gordon:
60 seconds to go, guys.
571
00:22:51,996 --> 00:22:54,497
- Come on, let's go.
- Aarón: Let's go, guys.
You can do it.
572
00:22:54,499 --> 00:22:56,248
Last minute!
Finishing touches, let's go.
573
00:22:56,250 --> 00:22:58,376
Aarón: Think about your
presentations, everyone.
574
00:22:58,378 --> 00:23:00,169
Make sure all
the elements are there.
575
00:23:00,171 --> 00:23:03,089
- Judges: Ten, nine, eight,
- oh, my god.
576
00:23:03,091 --> 00:23:06,759
- Seven, six, five, four,
- whoo!
577
00:23:06,761 --> 00:23:08,761
- Three, two, one.
- Oh, gosh.
578
00:23:08,763 --> 00:23:10,221
- Gordon: And stop.
- Aarón: That's it.
Hands in the air.
579
00:23:10,223 --> 00:23:13,057
- Aarón: Well done.
- Gordon: Well done.
580
00:23:15,937 --> 00:23:17,395
Ivy:
I'm really nervous
581
00:23:17,397 --> 00:23:20,815
because I'm pretty sure
that my cobbler is undercooked,
582
00:23:20,817 --> 00:23:23,234
so that could be bad.
583
00:23:23,236 --> 00:23:25,444
Blake:
I've cooked something
I've never cooked before,
584
00:23:25,446 --> 00:23:27,780
so overall,
I feel really good about it.
585
00:23:27,782 --> 00:23:29,198
I'm feeling great about this.
586
00:23:29,200 --> 00:23:31,784
I know that the lava
is gonna come out beautifully
587
00:23:31,786 --> 00:23:33,619
and the brûlée tastes amazing.
588
00:23:33,621 --> 00:23:36,455
And I just hope the judges
love it as much as I do.
589
00:23:57,562 --> 00:23:59,019
Well done, all of you.
590
00:23:59,021 --> 00:24:01,730
Now it is time for daphne,
aarón, and myself
591
00:24:01,732 --> 00:24:05,526
to take a much, much closer look
at all your dishes.
592
00:24:05,528 --> 00:24:07,445
Let's go.
593
00:24:10,658 --> 00:24:13,993
So, cruz, what did you
poach the octopus in?
594
00:24:13,995 --> 00:24:17,496
White wine, fennel, and water.
595
00:24:17,498 --> 00:24:19,039
Wow. Uh-huh.
So you're eight years of age.
596
00:24:19,041 --> 00:24:20,875
How many times
have you cooked octopus?
597
00:24:20,877 --> 00:24:23,711
I've cooked it about,
like, three, two times.
598
00:24:23,713 --> 00:24:25,087
Right. Wow.
599
00:24:26,799 --> 00:24:28,048
- Hi, molly.
- Hey.
600
00:24:28,050 --> 00:24:30,217
- How's the barbecue sauce?
- I tasted it.
601
00:24:30,219 --> 00:24:32,553
- I thought it was really good.
- Would your dad be proud?
602
00:24:32,555 --> 00:24:35,764
- I know he'll be proud of me.
- Thank you.
603
00:24:37,101 --> 00:24:40,561
- How do you feel, blake?
- I feel pretty good.
604
00:24:40,563 --> 00:24:42,062
- These crawfish got small.
- Yeah.
605
00:24:42,064 --> 00:24:43,305
How long did
you cook them for, bud?
606
00:24:43,307 --> 00:24:45,733
Um, three to five minutes.
607
00:24:45,735 --> 00:24:47,443
Okay, thank you.
608
00:24:49,113 --> 00:24:51,906
- Daphne: Abir.
- Gordon: What happened?
609
00:24:51,908 --> 00:24:54,366
- The kiwi just didn't--
- damn.
610
00:24:54,368 --> 00:24:55,701
The kiwi has to be
the hero, right?
611
00:24:55,703 --> 00:24:57,661
- Yes.
- Okay, thank you.
612
00:24:57,663 --> 00:24:59,872
So the judges are going around
613
00:24:59,874 --> 00:25:00,998
and tasting everybody's dish.
614
00:25:01,000 --> 00:25:03,751
Mr. Maclain.
Hopefully the flavor
615
00:25:03,753 --> 00:25:05,961
matches up
to your snazzy outfit.
616
00:25:05,963 --> 00:25:07,505
- Daphne: Uh-huh.
- I hope so.
617
00:25:07,507 --> 00:25:09,548
They're not giving
a lot away at all.
618
00:25:09,550 --> 00:25:12,343
They might taste one
or two components
619
00:25:12,345 --> 00:25:14,428
and then say,
"mmm, that's good,"
and then walk away.
620
00:25:14,430 --> 00:25:17,014
Eva, how do you feel
you did, young lady?
621
00:25:17,016 --> 00:25:19,892
- I think I did good.
- I think the idea
of you putting
622
00:25:19,894 --> 00:25:22,728
those little raspberry
speckles in there
is really inviting.
623
00:25:22,730 --> 00:25:24,855
It's actually very beautiful.
They look like little jewels.
624
00:25:24,857 --> 00:25:27,942
- Thank you.
- You happy with the way
they came out?
625
00:25:27,944 --> 00:25:30,528
- Yes. Thank you.
- They look great.
626
00:25:30,530 --> 00:25:32,238
Hi, starla. Are you happy?
627
00:25:32,240 --> 00:25:35,157
Yes, I'm very happy
about how this came out.
628
00:25:35,993 --> 00:25:38,035
Yeah, it's very crispy, right?
629
00:25:39,247 --> 00:25:41,247
- Oh, yeah. Crispy.
- Wow.
630
00:25:41,249 --> 00:25:42,831
You live in the south,
so they make
631
00:25:42,833 --> 00:25:44,833
fried chicken quite a bit.
632
00:25:44,835 --> 00:25:46,752
- I like the way
you're representing.
- Gordon: Wow.
633
00:25:48,339 --> 00:25:49,672
Aarón: How you feel
you did, young lady?
634
00:25:49,674 --> 00:25:51,090
I think I did pretty good.
635
00:25:51,092 --> 00:25:52,716
What happened to the cream?
That doesn't look good.
636
00:25:52,718 --> 00:25:55,928
- What happened to that?
- Over-whipped a little bit?
637
00:25:55,930 --> 00:25:57,763
- Ivy: Yeah.
- Damn. What a shame.
638
00:25:57,765 --> 00:25:59,265
That looks a little bit
like cottage cheese.
639
00:25:59,267 --> 00:26:02,518
- Is that soggy on top? Yeah.
- Aarón: Yeah.
640
00:26:04,730 --> 00:26:06,564
Andrew, lychee was
the hero, right?
641
00:26:06,566 --> 00:26:08,774
Maybe a little bit
more color in there, yeah?
642
00:26:08,776 --> 00:26:10,484
Lychees are white,
cream is white,
643
00:26:10,486 --> 00:26:11,735
so you want to mix
that up a little bit, yeah?
644
00:26:11,737 --> 00:26:14,446
- Okay.
- Aarón: A'dan, lobster.
645
00:26:14,448 --> 00:26:16,240
Are you doing a little play
on shrimp and grits,
646
00:26:16,242 --> 00:26:17,658
but instead of shrimp,
you're using lobster?
647
00:26:17,660 --> 00:26:19,702
- Is that it?
- Yes, in a way.
648
00:26:19,704 --> 00:26:21,120
Is there bacon on there, too?
649
00:26:21,122 --> 00:26:23,998
- It's pancetta.
- Oh! Hey, throw it out.
650
00:26:24,000 --> 00:26:26,000
- I like that.
- Gordon: I'll take it.
Good man.
651
00:26:31,048 --> 00:26:33,915
- Amazing dishes, right?
And what an amazing array.
- Yeah.
652
00:26:33,917 --> 00:26:36,427
- Sweet, savory,
great technique.
- Yeah.
653
00:26:36,429 --> 00:26:39,096
And the variety
of cultures and cuisines
we're seeing represented.
654
00:26:39,098 --> 00:26:40,556
But think about
how instinctual they are.
655
00:26:40,558 --> 00:26:42,099
They knew the importance
of celebrating
656
00:26:42,101 --> 00:26:43,726
the ingredients that they pulled
out of that wall.
657
00:26:43,728 --> 00:26:46,395
Picking the three worst
is gonna be really,
really difficult.
658
00:26:46,397 --> 00:26:48,897
Yeah.
It'll come down to those
that haven't utilized
659
00:26:48,899 --> 00:26:51,692
that ingredient
as a hero across that dish.
660
00:26:51,694 --> 00:26:53,652
- Ready to do this?
- Yeah.
661
00:26:53,654 --> 00:26:55,321
- Ready.
- Ready?
662
00:26:57,533 --> 00:27:00,492
Now, tonight, you each had
to make us a stunning dish
663
00:27:00,494 --> 00:27:02,911
highlighting
that incredible ingredient
664
00:27:02,913 --> 00:27:05,122
that punched that wall for.
665
00:27:05,124 --> 00:27:06,832
Some exceptional
dishes out there.
666
00:27:06,834 --> 00:27:08,334
Really well done.
667
00:27:08,336 --> 00:27:11,253
But what you picked
from that wall
668
00:27:11,255 --> 00:27:12,963
has to be the hero.
669
00:27:12,965 --> 00:27:15,049
Daphne:
Now there were a few dishes
670
00:27:15,051 --> 00:27:17,343
that we thought were
the best of the evening
671
00:27:17,345 --> 00:27:21,013
and we would love
to taste them a bit further.
672
00:27:21,015 --> 00:27:23,682
Gordon: The first dish
we'd love to taste again--
673
00:27:23,684 --> 00:27:25,809
this individual came out
of their comfort zone
674
00:27:25,811 --> 00:27:27,811
and really created
something stunning
675
00:27:27,813 --> 00:27:29,563
from their ingredient.
676
00:27:29,565 --> 00:27:32,650
Please, step forward liya.
677
00:27:32,652 --> 00:27:34,026
Well done.
678
00:27:35,446 --> 00:27:38,530
I am so happy
that I got this chance
679
00:27:38,532 --> 00:27:40,991
and that I got to be
in the top three.
680
00:27:40,993 --> 00:27:43,527
Now, young lady,
please describe the dish.
681
00:27:43,529 --> 00:27:48,290
So, you have a soy sauce
honey barbecue eel,
682
00:27:48,292 --> 00:27:51,585
with a rice vermicelli
and a ginger vinaigrette.
683
00:27:51,587 --> 00:27:53,379
And tell us what you punched
that wall for.
684
00:27:53,381 --> 00:27:57,800
I punched the wall for eel,
which I didn't really expect,
685
00:27:57,802 --> 00:27:59,927
and it was slimy
and icky and, ugh.
686
00:27:59,929 --> 00:28:01,178
Well, the eel looks authentic,
687
00:28:01,180 --> 00:28:03,097
and I love what
you've done with the color.
688
00:28:03,099 --> 00:28:05,182
Because you sort of
cooked the eel,
689
00:28:05,184 --> 00:28:07,768
glazed it, cooked and glazed,
cooked and glazed.
690
00:28:07,770 --> 00:28:10,104
- Amazing. Shall we?
- Daphne: Let's.
691
00:28:14,902 --> 00:28:16,694
Hold on, hold on.
692
00:28:20,783 --> 00:28:22,408
- Oh, my god.
- I'm sorry.
693
00:28:22,410 --> 00:28:23,826
It's that good.
694
00:28:23,828 --> 00:28:25,744
Gordon:
The noodles are delicious.
695
00:28:25,746 --> 00:28:27,246
- Thank you.
- What you've done with
that eel is exceptional.
696
00:28:27,248 --> 00:28:30,374
You can definitely cook
taiwanese, and it's delicious.
697
00:28:30,376 --> 00:28:32,918
And the simplistic approach
of letting the eel shine...
698
00:28:32,920 --> 00:28:34,837
- Thank you.
- ...I think it shows
a lot about your culture
699
00:28:34,839 --> 00:28:36,755
and where you're from
and your travels.
700
00:28:36,757 --> 00:28:38,090
And you made the eel the star.
701
00:28:38,092 --> 00:28:39,383
I felt like
we really got a chance
702
00:28:39,385 --> 00:28:41,135
to see your cooking background
703
00:28:41,137 --> 00:28:43,220
and what you love about food
and how to plate.
704
00:28:43,222 --> 00:28:45,597
But you made that
secret ingredient stand out.
705
00:28:45,599 --> 00:28:48,142
But I have to tell you,
the balance of flavor
here is delicious.
706
00:28:48,144 --> 00:28:50,227
- Thank you.
- What an amazing start.
707
00:28:50,229 --> 00:28:52,312
If that's a sign of what's
to come, young lady--
708
00:28:52,314 --> 00:28:54,106
- good job.
- Thank you, chef.
709
00:28:55,776 --> 00:28:58,068
Okay, the next dish
we want to taste,
710
00:28:58,070 --> 00:29:00,863
this person cooks
way beyond their age.
711
00:29:00,865 --> 00:29:03,574
They have incredible plating
712
00:29:03,576 --> 00:29:04,867
that looked like it belonged
713
00:29:04,869 --> 00:29:07,411
in any michelin
starred restaurant.
714
00:29:08,330 --> 00:29:11,331
Please, come forward, grayson.
715
00:29:12,960 --> 00:29:16,044
It's, like, really amazing,
this moment.
716
00:29:16,046 --> 00:29:18,964
I'm so proud of myself
for making this dish
717
00:29:18,966 --> 00:29:21,833
and I think it really
represents me on plate.
718
00:29:21,835 --> 00:29:24,762
Daphne:
All right, so, grayson,
what did you punch for?
719
00:29:24,764 --> 00:29:26,930
So, I punched for okra.
720
00:29:26,932 --> 00:29:28,265
What did you end up making?
721
00:29:28,267 --> 00:29:29,892
Today I've prepared for you
722
00:29:29,894 --> 00:29:32,978
lemon verbena snapper
with crispy fried okra,
723
00:29:32,980 --> 00:29:35,814
pickled okra,
and marinated okra seeds,
724
00:29:35,816 --> 00:29:39,234
with peach chutney
and a yuzu butter sauce.
725
00:29:39,236 --> 00:29:40,402
Grayson, tonight, young man,
726
00:29:40,404 --> 00:29:41,987
I mean, it looks
restaurant quality.
727
00:29:41,989 --> 00:29:43,864
- Thank you so much.
- Let's hope it tastes
728
00:29:43,866 --> 00:29:45,240
as good as it looks.
729
00:29:54,084 --> 00:29:57,795
Grayson,
okra's a very difficult
ingredient to master
730
00:29:57,797 --> 00:29:59,463
and to kind of
integrate into dishes.
731
00:29:59,465 --> 00:30:01,381
And I think right here what
I love is there's a statement
732
00:30:01,383 --> 00:30:02,800
that you're making
with the okra
733
00:30:02,802 --> 00:30:05,594
that you weren't afraid of it.
It's front and center.
734
00:30:05,596 --> 00:30:07,137
I love the idea of sweetness
735
00:30:07,139 --> 00:30:09,973
working with some of that
crunch from the okra.
736
00:30:09,975 --> 00:30:12,893
- Thank you.
- Your dish feels
professional.
737
00:30:12,895 --> 00:30:16,063
Overall, I think
that the dish is balanced.
738
00:30:16,065 --> 00:30:18,023
The butteriness
of that yuzu butter
739
00:30:18,025 --> 00:30:21,151
which goes so beautifully
with a really light mild fish
like the snapper.
740
00:30:21,153 --> 00:30:23,445
- You should be
proud of yourself.
- Thank you so much.
741
00:30:23,447 --> 00:30:25,697
You know,
okra is difficult to elevate.
742
00:30:25,699 --> 00:30:27,407
You've done that, so congrats.
743
00:30:27,409 --> 00:30:29,201
You have
an articulated palate.
744
00:30:29,203 --> 00:30:31,078
How long have you
been cooking like this?
745
00:30:31,080 --> 00:30:33,455
- About three years seriously.
- Three years.
746
00:30:33,457 --> 00:30:35,916
It's a great job.
What a start.
747
00:30:35,918 --> 00:30:37,709
- Thank you. Well done.
- Wow.
748
00:30:37,711 --> 00:30:39,378
Good job.
749
00:30:39,380 --> 00:30:40,671
The next young
home cook's dish
750
00:30:40,673 --> 00:30:42,214
that we would like
to taste even further
751
00:30:42,216 --> 00:30:45,175
got one of the most challenging
ingredients by far.
752
00:30:45,177 --> 00:30:46,927
And this is definitely
one young home cook
753
00:30:46,929 --> 00:30:50,389
that's coming out
of their shell.
754
00:30:52,309 --> 00:30:54,726
Please, come forward...
755
00:31:02,069 --> 00:31:03,735
The next young home cook's dish
756
00:31:03,737 --> 00:31:06,238
got one of the most challenging
ingredients by far.
757
00:31:06,240 --> 00:31:08,156
And this is definitely
one young home cook
758
00:31:08,158 --> 00:31:11,076
that's coming out
of their shell.
759
00:31:11,078 --> 00:31:14,162
Please, a'dan,
bring up your dish.
760
00:31:16,625 --> 00:31:19,751
First time cooking lobster
and in top three?
761
00:31:19,753 --> 00:31:22,421
This is amazing right now.
762
00:31:23,883 --> 00:31:25,215
All right, so, a'dan,
please remind us
763
00:31:25,217 --> 00:31:27,426
what you were punching
for through that wall.
764
00:31:27,428 --> 00:31:30,345
When I punched the wall,
I grabbed lobster.
765
00:31:30,347 --> 00:31:32,055
Were you at all intimidated
766
00:31:32,057 --> 00:31:34,474
that you can feel the claw
snapping at you, all that?
767
00:31:34,476 --> 00:31:38,520
The claws weren't snapping
'cause they had rubber bands
around them.
768
00:31:38,522 --> 00:31:41,023
But when I felt the shell,
I was awfully scared.
769
00:31:41,025 --> 00:31:44,151
Then I felt a leg,
so I was so terrified.
770
00:31:44,153 --> 00:31:45,777
A'dan, please,
describe your dish.
771
00:31:45,779 --> 00:31:48,989
Today, I made creamy grits
with lobster
772
00:31:48,991 --> 00:31:51,825
and pancetta crumbled on top
773
00:31:51,827 --> 00:31:54,912
with chives chopped up
and some parsley.
774
00:31:54,914 --> 00:31:57,873
A'dan, it looks beautiful,
and at this age,
775
00:31:57,875 --> 00:31:59,124
and this early
in the competition,
776
00:31:59,126 --> 00:32:00,709
you're cooking
with such confidence.
777
00:32:00,711 --> 00:32:03,128
Lobster cooked like that
on day one looks inviting.
778
00:32:03,130 --> 00:32:05,339
And how did you cook
the lobster, a'dan?
779
00:32:05,341 --> 00:32:06,882
I butter poached the lobster.
780
00:32:06,884 --> 00:32:08,258
- Nice.
- Daphne: Yes, you did.
781
00:32:08,260 --> 00:32:10,260
That's the right way to do it.
782
00:32:11,680 --> 00:32:14,556
I'm going right
for a nice big piece
of lobster here.
783
00:32:14,558 --> 00:32:17,392
- Well, you're eating for two.
- That's true.
784
00:32:19,480 --> 00:32:23,065
The fact that you cooked
the lobster so gently
and delicately
785
00:32:23,067 --> 00:32:25,275
shows a lot of consideration
and care on your part.
786
00:32:25,277 --> 00:32:27,653
I love the idea
of the little pancetta
and the herbs
787
00:32:27,655 --> 00:32:29,905
kind of being speckled
on top of the grits.
788
00:32:29,907 --> 00:32:31,365
- Great job.
- Thank you.
789
00:32:31,367 --> 00:32:33,825
I think the medallions
of lobster are so generous.
790
00:32:33,827 --> 00:32:35,827
They pair beautifully with
the really crispy tiny crumble
791
00:32:35,829 --> 00:32:37,704
of pancetta that you did.
792
00:32:37,706 --> 00:32:38,956
And those cheesy
grits underneath
793
00:32:38,958 --> 00:32:41,249
are a star on any dish,
794
00:32:41,251 --> 00:32:42,876
but I just need
a little bit less of them.
795
00:32:42,878 --> 00:32:44,461
But, overall,
a really stunning dish.
796
00:32:44,463 --> 00:32:46,171
- Thank you.
- Young man, it's delicious.
797
00:32:46,173 --> 00:32:47,798
You cooked one of
the most difficult proteins
798
00:32:47,800 --> 00:32:49,841
anywhere on
the planet perfectly,
let me tell you that.
799
00:32:49,843 --> 00:32:51,301
I don't think you're a fluke.
800
00:32:51,303 --> 00:32:52,344
- Thank you, chef.
- Great job.
801
00:32:52,346 --> 00:32:54,680
- Great job.
- Thank you.
802
00:32:54,682 --> 00:32:56,974
- Good job.
- Good job.
803
00:32:56,976 --> 00:32:58,433
Congratulations, you three.
804
00:32:58,435 --> 00:33:00,143
Tonight,
you had the best dishes
805
00:33:00,145 --> 00:33:02,813
- of the night. Well done.
- All: Thank you, chef.
806
00:33:02,815 --> 00:33:04,731
And if this is where
you're starting from,
807
00:33:04,733 --> 00:33:05,983
we can't wait to see
808
00:33:05,985 --> 00:33:07,442
what's gonna happen
in a few weeks time.
809
00:33:07,444 --> 00:33:10,070
You are all safe
from elimination.
810
00:33:10,072 --> 00:33:11,947
- Yes!
- That's right.
811
00:33:11,949 --> 00:33:14,032
All three of you, head on
upstairs to the balcony.
812
00:33:14,034 --> 00:33:15,617
Thank you.
813
00:33:15,619 --> 00:33:17,411
Liya: I'm safe from
elimination tonight
814
00:33:17,413 --> 00:33:18,620
and it feels so good.
815
00:33:18,622 --> 00:33:21,289
And, like, my whole body
is just, like, "eee!"
816
00:33:21,291 --> 00:33:23,125
first ones
on the balcony.
817
00:33:23,127 --> 00:33:24,543
A'dan:
I am on the balcony now.
818
00:33:24,545 --> 00:33:26,578
I am feeling excited!
819
00:33:26,580 --> 00:33:27,963
I'm want to keep
this streak going
820
00:33:27,965 --> 00:33:29,631
so I can stay here
all the way.
821
00:33:29,633 --> 00:33:31,550
Sadly,
as for the rest of you,
822
00:33:31,552 --> 00:33:35,637
the fact of the matter
is that one of you will be
going home tonight.
823
00:33:35,639 --> 00:33:37,097
Daphne:
Now we're gonna call up
the three dishes
824
00:33:37,099 --> 00:33:39,933
that we thought needed
a little bit more work.
825
00:33:39,935 --> 00:33:42,969
The first dish
we'd like to taste
even further--
826
00:33:42,971 --> 00:33:45,897
this individual tonight
punched for a fruit.
827
00:33:45,899 --> 00:33:47,858
Unfortunately,
it was a little bit lacklust
828
00:33:47,860 --> 00:33:50,277
and it wasn't apparent that
that was the hero on the plate.
829
00:33:52,197 --> 00:33:54,740
Please, step forward....
830
00:33:55,701 --> 00:33:56,950
Abir.
831
00:33:56,952 --> 00:33:58,785
Abir:
So, I'm definitely upset,
832
00:33:58,787 --> 00:34:01,621
but all I have to blame
is myself.
833
00:34:01,623 --> 00:34:03,290
I know that
my chocolate cake is good.
834
00:34:03,292 --> 00:34:06,460
I just hope that my cake
pulls me through in the end.
835
00:34:08,297 --> 00:34:10,672
Let's talk about what
you punched through the wall.
836
00:34:10,674 --> 00:34:13,300
So, I punched kiwi.
837
00:34:13,302 --> 00:34:15,260
Kiwi.
Were you happy with that?
838
00:34:15,262 --> 00:34:18,096
I've never cooked with it,
but I love to eat it.
839
00:34:18,098 --> 00:34:20,682
Let's be honest
right now, abir.
840
00:34:20,684 --> 00:34:22,225
Kiwi is one of the toughest
fruits in the world
841
00:34:22,227 --> 00:34:24,061
because it's so fibrous
842
00:34:24,063 --> 00:34:25,645
and it's difficult
to get right.
843
00:34:25,647 --> 00:34:28,648
- Describe the dish, please.
- I made for you today
844
00:34:28,650 --> 00:34:31,068
a molten chocolate lava cake
with brûléed kiwi.
845
00:34:31,070 --> 00:34:33,320
Abir, I think your lack
of experience
846
00:34:33,322 --> 00:34:34,738
with the kiwi
really showed here
847
00:34:34,740 --> 00:34:37,282
because I just think it looks
a little bit of a mess.
848
00:34:37,284 --> 00:34:39,493
I think you could've been
a little bit more concise
with your presentation,
849
00:34:39,495 --> 00:34:41,828
did a little chutney
of the kiwi on top
850
00:34:41,830 --> 00:34:43,830
to make it a little bit
more presentable.
851
00:34:43,832 --> 00:34:46,124
- Okay.
- Gordon: Shall we?
852
00:34:46,126 --> 00:34:47,793
Gordon: So, how long did
you cook them for inside?
853
00:34:47,795 --> 00:34:50,962
So, they were in there
for 16 minutes.
854
00:34:52,800 --> 00:34:57,135
So, the molten
is actually tasty.
855
00:34:57,137 --> 00:34:59,346
- It's nice and liquid
in the center.
- Thank you.
856
00:34:59,348 --> 00:35:02,057
Unfortunately,
that's not the hero tonight.
The hero was the kiwi.
857
00:35:02,059 --> 00:35:04,059
I don't understand the idea
behind the brûlée,
858
00:35:04,061 --> 00:35:07,312
because it sort of--
it makes the actual kiwi worse.
859
00:35:07,314 --> 00:35:09,898
- It's a tough fruit
to get right, okay?
- Yes.
860
00:35:09,900 --> 00:35:11,233
But the chocolate
you've nailed.
861
00:35:11,235 --> 00:35:13,068
Unfortunately, the fruit
is a little bit lacklust.
862
00:35:13,070 --> 00:35:15,529
- Okay.
- Abir, you're clearly
very talented.
863
00:35:15,531 --> 00:35:17,280
This chocolate cake
is delicious.
864
00:35:17,282 --> 00:35:19,366
I love the spice in there.
That cinnamon comes through,
865
00:35:19,368 --> 00:35:20,659
the little bit
of espresso powder.
866
00:35:20,661 --> 00:35:24,246
The only issue becomes
the kiwi has to be the star.
867
00:35:24,248 --> 00:35:27,374
And kiwi and chocolate
don't totally meld
in this way for me.
868
00:35:27,376 --> 00:35:29,334
I think the chocolate
really overwhelms the kiwi.
869
00:35:29,336 --> 00:35:31,795
And I think that's what
hopefully this competition
is all about,
870
00:35:31,797 --> 00:35:34,506
is learning how to think
in your head before you execute,
871
00:35:34,508 --> 00:35:36,049
"are these flavors
gonna go together?"
872
00:35:36,051 --> 00:35:37,717
- okay.
- Thank you, abir.
873
00:35:37,719 --> 00:35:39,094
Thank you.
874
00:35:42,057 --> 00:35:44,099
The next dish
we want to taste,
875
00:35:44,101 --> 00:35:46,893
it's from someone
from the east coast.
876
00:35:46,895 --> 00:35:53,024
Please, gracefully
walk your way up here,
miss ivy.
877
00:35:55,362 --> 00:35:57,612
Ivy:
I'm really scared right now
878
00:35:57,614 --> 00:35:58,864
to be one of the bottom three
879
00:35:58,866 --> 00:35:59,948
because I'm a really good cook
880
00:35:59,950 --> 00:36:01,741
and I really
don't wanna go home,
881
00:36:01,743 --> 00:36:05,328
'cause I really wanna show
the judges that I can cook.
882
00:36:05,330 --> 00:36:06,830
So, what did you end up making?
883
00:36:06,832 --> 00:36:10,917
It's an apricot cobbler,
884
00:36:10,919 --> 00:36:12,794
cinnamon oat crumble,
885
00:36:12,796 --> 00:36:16,423
( sniffling )
and a bavarian cream
with toasted almonds.
886
00:36:16,425 --> 00:36:18,091
It was a hard challenge.
It was a tough--
887
00:36:18,093 --> 00:36:20,677
you don't even like apricots,
and you had to figure out
888
00:36:20,679 --> 00:36:22,012
a whole dessert
to do with them.
889
00:36:22,014 --> 00:36:23,972
Now, you had an hour to do it,
890
00:36:23,974 --> 00:36:25,140
that's not a really long time.
891
00:36:25,142 --> 00:36:26,308
Would you do
anything differently,
892
00:36:26,310 --> 00:36:27,726
if you were doing it again?
893
00:36:27,728 --> 00:36:31,021
I'd whip the cream
for a little bit less.
894
00:36:31,023 --> 00:36:33,857
- Little bit less.
- Aarón: Mm-hmm.
It's not fluffy and airy.
895
00:36:33,859 --> 00:36:35,942
I think we've all
made that mistake.
896
00:36:35,944 --> 00:36:37,360
Gordon:
Listen, it smells good.
897
00:36:37,362 --> 00:36:38,820
Let's get that
absolutely clear, okay?
898
00:36:38,822 --> 00:36:40,614
We could smell it
from up here.
899
00:36:40,616 --> 00:36:43,074
Cobbler needs time in the oven
to caramelize on top
900
00:36:43,076 --> 00:36:45,744
and get that nice color
on that pastry, okay?
901
00:36:45,746 --> 00:36:48,622
And if your cream isn't good,
do you know what you should do?
902
00:36:48,624 --> 00:36:51,249
- What?
- Don't serve it.
903
00:36:51,251 --> 00:36:53,585
- Just keep it off the plates.
- Yeah.
904
00:36:53,587 --> 00:36:56,463
- Gordon: Shall we dig in?
- Daphne: Let's.
905
00:36:59,927 --> 00:37:02,886
I think something
you did amazingly well
was the apricots,
906
00:37:02,888 --> 00:37:05,222
which had the little tartness
to them. You played that up.
907
00:37:05,224 --> 00:37:07,515
I don't know
if you put lemon juice
in there or lemon zest.
908
00:37:07,517 --> 00:37:08,975
There's something
really tart and acidic
909
00:37:08,977 --> 00:37:10,769
coming through
that I think is really nice
910
00:37:10,771 --> 00:37:12,187
with the sweetness
of the cream
911
00:37:12,189 --> 00:37:13,647
and the sweetness
of the crumble on top.
912
00:37:13,649 --> 00:37:15,565
I think, first of all,
you did a great job.
913
00:37:15,567 --> 00:37:17,984
I think you excelled
at something that you're
not really familiar with.
914
00:37:17,986 --> 00:37:19,527
The fact
that you cooked it down
915
00:37:19,529 --> 00:37:22,489
and got that beautiful
kind of jammy consistency
916
00:37:22,491 --> 00:37:24,241
shows a lot of skill.
917
00:37:24,243 --> 00:37:28,245
Ivy, the apricots
are definitely the hero.
Now, they taste good.
918
00:37:28,247 --> 00:37:30,914
The bit that
you need to focus on
is that cobbler.
919
00:37:30,916 --> 00:37:33,458
It can't be soggy.
Little bit crisp on top.
920
00:37:33,460 --> 00:37:34,960
And less of it.
921
00:37:34,962 --> 00:37:37,295
Therefore,
what you do put in the oven
922
00:37:37,297 --> 00:37:39,464
gets crispier quicker, okay?
923
00:37:39,466 --> 00:37:42,592
And when cream is not right,
don't serve it.
924
00:37:42,594 --> 00:37:43,718
- Okay?
- Okay.
925
00:37:43,720 --> 00:37:45,178
- Thank you.
- Thank you.
926
00:37:45,180 --> 00:37:47,305
- Keep your head up, ivy.
- Good job, ivy.
927
00:37:51,812 --> 00:37:53,895
All right, the final dish
that we would like to taste
928
00:37:53,897 --> 00:37:56,064
was a savory dish.
929
00:38:00,779 --> 00:38:03,154
Please, come forward...
930
00:38:09,413 --> 00:38:11,830
All right, the final dish
that we would like to taste
931
00:38:11,832 --> 00:38:13,999
was a savory dish.
932
00:38:15,919 --> 00:38:17,460
Please, come forward...
933
00:38:20,299 --> 00:38:21,798
Blake.
934
00:38:21,800 --> 00:38:24,217
Blake:
My finished product
looks pretty good,
935
00:38:24,219 --> 00:38:26,261
but I've never cooked
with crawfish before.
936
00:38:26,263 --> 00:38:27,804
So it's pretty nerve-wracking
937
00:38:27,806 --> 00:38:31,099
because I really don't wanna be
going home the first day.
938
00:38:31,101 --> 00:38:32,767
All right, blake,
please describe your dish
939
00:38:32,769 --> 00:38:34,811
and what did you punch for?
940
00:38:34,813 --> 00:38:36,479
I punched for crawfish.
941
00:38:36,481 --> 00:38:38,523
And today I've made for you
lemon pepper crawfish
942
00:38:38,525 --> 00:38:42,694
with a bed of rice pilaf
and wilted spinach.
943
00:38:42,696 --> 00:38:43,695
I live in louisiana,
new orleans,
944
00:38:43,697 --> 00:38:45,155
where we harvest crawfish.
945
00:38:45,157 --> 00:38:47,699
And I think just by
looking at your crawfish,
946
00:38:47,701 --> 00:38:50,493
they look very overcooked.
947
00:38:50,495 --> 00:38:53,246
I'm not totally familiar
with how it's cooked.
948
00:38:53,248 --> 00:38:56,666
So, I kind of thought
that was the right way.
949
00:38:56,668 --> 00:38:58,877
Have you eaten good,
well-prepared crawfish before?
950
00:38:58,879 --> 00:39:00,128
No, I haven't had it
at a restaurant.
951
00:39:00,130 --> 00:39:01,796
So, you did a little
lemon pepper, right?
952
00:39:01,798 --> 00:39:03,757
- Yes.
- That's a good route to take.
953
00:39:03,759 --> 00:39:07,010
Shellfish or seafood
loves lemon and loves
tons of pepper.
954
00:39:07,012 --> 00:39:10,263
What you have done is
seasoned the spinach properly.
What else is in there?
955
00:39:10,265 --> 00:39:13,558
- Just olive oil and salt.
- So, the rice is fragrant.
956
00:39:13,560 --> 00:39:14,976
The spinach is cooked
beautifully.
957
00:39:14,978 --> 00:39:18,355
Unfortunately,
this dish is way off balance
958
00:39:18,357 --> 00:39:19,856
because the hero
is the crawfish,
959
00:39:19,858 --> 00:39:21,066
and yet they're
not in abundance.
960
00:39:21,068 --> 00:39:22,942
Too much rice,
too much spinach.
961
00:39:22,944 --> 00:39:25,862
Crawfish should be cooked
for 90 seconds
962
00:39:25,864 --> 00:39:28,198
so they stay nice and pink,
they're sweet and juicy.
963
00:39:28,200 --> 00:39:30,158
When they're shriveled up
like that and crispy,
964
00:39:30,160 --> 00:39:32,202
it's not the texture
we're looking for.
965
00:39:32,204 --> 00:39:33,536
The sort of rule of thumb
966
00:39:33,538 --> 00:39:36,039
with seafood in general
is cook it less.
967
00:39:36,041 --> 00:39:38,833
What I really appreciate
is the flavor combination
of the actual crawfish.
968
00:39:38,835 --> 00:39:41,753
I think the lemon,
the butter, the pepper,
make sense.
969
00:39:41,755 --> 00:39:46,007
The cooking of the crawfish
is just not done well,
young man, sadly.
970
00:39:47,135 --> 00:39:49,177
- Thank you, blake.
- Thank you, blake.
971
00:39:49,179 --> 00:39:53,014
- Keep your head up, blake.
- Thank you.
972
00:39:55,352 --> 00:39:56,601
You three, listen carefully.
973
00:39:56,603 --> 00:39:59,020
Now, tonight, unfortunately,
at least one of you
974
00:39:59,022 --> 00:40:02,357
is leaving the competition.
975
00:40:02,359 --> 00:40:03,483
And we three judges right now
976
00:40:03,485 --> 00:40:07,153
need a very serious
moment to discuss.
977
00:40:07,155 --> 00:40:08,696
Please, excuse us.
978
00:40:12,869 --> 00:40:14,786
- Wow, tough.
- Mmm.
979
00:40:14,788 --> 00:40:16,162
- Yeah.
- Very tough.
980
00:40:18,583 --> 00:40:21,668
It's incredibly tough
being up for elimination
981
00:40:21,670 --> 00:40:23,253
because no one
wants to go home
982
00:40:23,255 --> 00:40:25,255
on the first day
of this competition.
983
00:40:25,257 --> 00:40:28,007
The kiwis were lacklust
and just thrown on there.
984
00:40:29,094 --> 00:40:32,262
Those apricots,
they did taste decent.
985
00:40:32,264 --> 00:40:35,390
- But the most
rubbery crawfish.
- Aarón: Big miscue.
986
00:40:35,392 --> 00:40:37,016
Daphne: There are parts of it
that were so promising.
987
00:40:37,018 --> 00:40:38,601
There is one
that I would've sent back
988
00:40:38,603 --> 00:40:41,438
if I'd received that plate
in a restaurant.
989
00:40:43,066 --> 00:40:45,108
Everybody cooked great today.
990
00:40:52,367 --> 00:40:53,992
You three,
listen very carefully.
991
00:40:53,994 --> 00:40:55,577
No matter
what happens tonight,
992
00:40:55,579 --> 00:40:57,495
remember this,
you reached the top 16
993
00:40:57,497 --> 00:41:00,665
of the best young chefs
anywhere in america.
994
00:41:00,667 --> 00:41:02,625
Okay? This is tough.
995
00:41:02,627 --> 00:41:04,335
You know it's a competition,
996
00:41:04,337 --> 00:41:06,838
and unfortunately, one of you
997
00:41:06,840 --> 00:41:10,216
is gonna be leaving.
998
00:41:13,096 --> 00:41:15,096
The person leaving
"masterchef junior"...
999
00:41:16,933 --> 00:41:18,558
And not continuing
the competition...
1000
00:41:21,480 --> 00:41:22,729
Is...
1001
00:41:25,901 --> 00:41:26,733
Blake.
1002
00:41:29,237 --> 00:41:30,445
I'm so sorry, young man.
1003
00:41:30,447 --> 00:41:33,156
Unfortunately,
there's no going back
1004
00:41:33,158 --> 00:41:36,034
when such a tiny little
crawfish is overcooked.
1005
00:41:37,162 --> 00:41:39,787
Abir and ivy,
please say good-bye to blake
1006
00:41:39,789 --> 00:41:41,998
and head back
to your stations.
1007
00:41:42,000 --> 00:41:43,166
- Keep your head up, blake.
- Good job, blake.
1008
00:41:43,168 --> 00:41:44,876
- You made it this far.
- You did your best.
1009
00:41:44,878 --> 00:41:47,462
Made it to the top 16.
1010
00:41:49,132 --> 00:41:52,300
Blake, remember what
you've done and achieved.
1011
00:41:52,302 --> 00:41:53,593
Top 16.
1012
00:41:53,595 --> 00:41:54,844
How cool is it cooking
1013
00:41:54,846 --> 00:41:56,054
in the greatest kitchen
anywhere in america?
1014
00:41:56,056 --> 00:41:58,389
- It's amazing.
- You got crawfish.
1015
00:41:58,391 --> 00:42:00,266
You'd never eaten
crawfish before.
1016
00:42:00,268 --> 00:42:04,062
But you learned a lot,
and I can't wait to see
what you do next.
1017
00:42:04,064 --> 00:42:07,106
I love how you're
being strong right now
and keeping your head up.
1018
00:42:07,108 --> 00:42:09,609
That shows a lot
about your character.
1019
00:42:09,611 --> 00:42:11,319
Blake, promise me
you'll keep cooking.
1020
00:42:11,321 --> 00:42:13,821
- It's been a pleasure
having you here.
- Thank you.
1021
00:42:13,823 --> 00:42:15,365
- Take care, young man.
Good night.
- Thank you, blake.
1022
00:42:15,367 --> 00:42:17,992
- Thank you, blake.
- Blake: I'm pretty bummed
1023
00:42:17,994 --> 00:42:19,577
to be going home
on the first day.
1024
00:42:19,579 --> 00:42:22,580
But I beat out a ton of kids
to get here,
1025
00:42:22,582 --> 00:42:24,999
and I'm just proud
I made it to the top 16.
1026
00:42:25,001 --> 00:42:27,126
It was a pretty awesome
experience,
1027
00:42:27,128 --> 00:42:28,962
and I'll do my best
1028
00:42:28,964 --> 00:42:31,214
to keep cooking
as much as I can.
1029
00:42:33,927 --> 00:42:35,927
- Gordon: Next time...
- I smell pizza!
1030
00:42:35,929 --> 00:42:37,887
On "masterchef junior"...
1031
00:42:37,889 --> 00:42:39,097
We're having ourselves
a pizza race.
1032
00:42:39,099 --> 00:42:42,100
- And you guys make all
the pizzas.
- Now!
1033
00:42:42,102 --> 00:42:44,102
It's the first team challenge
of the season...
1034
00:42:44,104 --> 00:42:46,229
If you're not careful,
your pizza will burn.
1035
00:42:46,231 --> 00:42:49,274
- I need some room, guys!
- Put one in! One fell!
1036
00:42:49,276 --> 00:42:51,401
...And an elimination
they won't see coming.
1037
00:42:51,403 --> 00:42:55,697
Your first mystery box
challenge.
1038
00:42:55,699 --> 00:42:58,241
Cooking blindfolded?
1039
00:42:58,243 --> 00:43:00,493
- All: What?
- No way.