MasterChef Junior (2013) s02e05 Episode Script

Last week fried eggs left some young home cooks scrambled.
For the next challenge, each egg equates to one ingredient.
Two ingredients.
Oh, no.
But despite the handicap, Samuel This is like a real restaurant dish.
- and Abby wowed the judges.
- Great job.
But it was the end of the road for Levi and Josh.
Tonight - Let's go, let's go! - Yes, chef! The top six tackle L.
A.
's latest dining experience.
The first ever MasterChef pop-up restaurant.
As the Junior contestants run the kitchen.
We need that loup de mer right now.
In an intense team challenge.
- Oona, how long? Give me a time! - Oh, my god! - This is just a nightmare.
- We're gonna do this.
If you could say in one word how it was working under Gordon Ramsay, what would it be? - Come on, guys! - Man! - Traumatizing.
Come on down please.
I feel really amazing to be in the top six of the entire country.
I'm so close to the end, I can almost taste it.
A lot of people underestimate me, because I'm very small and I'm very young.
But hey, I'm in the top six of Junior MasterChef.
Welcome, everybody.
There are just six of you left.
The six very best, young, talented home cooks in this country.
One of you standing in front of us is gonna be crowned America's next MasterChef Junior.
For the next challenge, you're not going to be cooking in this kitchen.
You're gonna be cooking somewhere else.
That's right.
A professional kitchen.
Guys, the professional kitchen that you are about to take over isn't just any restaurant.
It's so unique that it didn't even exist yesterday.
And it's not gonna exist tomorrow.
I'm just like, "What are they talking about?" We're about to ask you to do something that would scare professional chefs.
Let alone kids, who mostly cook at home.
A pop-up restaurant.
What is a pop-up restaurant? I've never heard of these things before.
I mean, back in Memphis, they don't have them.
A pop-up restaurant is a restaurant that only lasts for one evening.
And most of the guests are VIP Exclusive.
This is our pop-up, high up in the hills of Malibu.
Sitting at every table, will be the luminaries of the culinary world.
Foodies, fellow chefs, even a few restaurant critics.
You're gonna be competing in two teams of three.
The winning team is gonna move into the semi-finals.
The losing team will be facing elimination.
Where at least two young home cooks will be going home.
Samuel and Abby, since you had the winning dishes in the last challenge, you will be team captains.
Being a captain in MasterChef, I feel like I got this.
I might be the youngest ever in MasterChef Junior history, but I still have my skills.
What color you wanna be, Abb? - Red.
- Red.
I wanna be on Samuel's team.
He has more experience than Abby, like, he's just a really good chef.
Samuel, since you had the best dish in the last challenge, you get to pick first.
I think this person keeps things organized and can move like a ninja.
- Sean.
- Wow.
I'm glad that I am the first pick, because that shows that I am a great threat to the others.
Abby.
I'm picking this person, because she's a very strong cook and she's really good in the kitchen.
- Adaiah.
- Adaiah.
Wow.
I am the oldest kid here, and also the tallest.
But I will definitely take orders from Abby.
Logan and Oona, the last two standing.
Samuel, you're picking for both teams now.
This person really is a phenomenal cook and they're very efficient in the kitchen.
- Oona.
- Oona.
- Wow.
I'll wear this with pride.
Logan, come pick up your red apron, please.
I know that Logan is a really good chef.
And he's very smart, so I really feel good about my team.
So there we have it.
Our two teams for the first ever MasterChef pop-up restaurant.
- Are you guys ready? - Yes, Joe! Let's go.
- So, how cool is this? - Super cool.
We're going to a pop-up restaurant in Malibu.
It's just really amazing to be there driving with Gordon.
The Malibu vineyard area is similar to the northern wine country around where I live.
Vineyards, and mountains, and it's breathtaking.
Wow! Let's go.
I see tables set up, a red carpet, but where's the blue carpet for the blue team? Welcome, everyone.
Let's go, guys.
Our six young home cooks have arrived at the site for the first ever MasterChef pop-up restaurant.
- Thank you, chef.
- Hey.
For this special event, the judges have devised a highly technical menu.
Featuring the finest of California produce.
Guests will have a choice between two appetizers.
Tempura zucchini blossoms with goat cheese and Santa Barbara spot prawn ceviche.
For the entrees, a loup de mer with a fennel trio and a filet mignon with fries and sauteed spring mushrooms.
We're gonna go through the stuffed squash blossom.
So, we have goat cheese.
Fill these up.
Hit 'em with a little bit of flour.
Get it in the batter.
So, we're gonna put this in.
- Do you salt the - Zucchini blossoms? Just a little bit when they're out of the fryer, so that that salt sticks to the actual oil.
I'm a little nervous, because there's a bunch of ingredients that you don't really see everyday.
So here's your pomegranates.
Just in little piles.
- And there we go.
- Next dish.
Santa Barbara spot prawn ceviche.
Lightly salt.
From there, citrus juice, olive oil, extra virgin.
Lightly sprinkle with shallots.
I wanna see you guys tasting all the time.
A touch more salt.
The one thing that cannot go wrong with these dishes? It has to be seasoned to perfection.
There's nothing worse when something raw goes to the table and it's bland.
- How's that? - It's delicious.
Okay, good.
To the entrees, loup de mer.
First thing we do, take our filet, put in the oil, so it gets a nice flat, crispy skin.
As that happens, caramelize fennel, raw fennel, some pea tendrils, the vinaigrette, mix those things up.
Get under there.
Gently flip over.
A little kiss just so that it's not completely raw.
I'm like focused.
Storage, filing cabinet.
And then I see like, Abby drawing smiley faces and hearts.
And I'm like, "Abby! Start taking notes! You're our team captain!" Finishing it off with some of the fennel fronds.
Right.
Filet mignon.
So salt, pepper, seasoned.
We set that on there.
Literally ninety seconds each side.
My garlic goes in.
My thyme goes in.
Here comes the magic.
Butter, in.
As the butter starts frothing, you scoop in there and you baste.
It then goes in the oven.
Are we gonna be serving this like, medium rare? All medium rare.
They made this look a lot easier than it is.
Especially with making the filet mignon.
Chanterelles, girolles, and morels.
Steak, mushrooms, fries, bearnaise.
That's a lot of components that we need to keep track of.
And that's the way it's going to be presented to the customer.
Everyone, listen up.
These guests know that you are kids between the ages of 8 and 12.
But, like us, they will make no concessions for age.
- Is that clear? - Yes, chef! There's one more part of this challenge I haven't told you.
One thing that may make you feel even more under pressure tonight.
I'll be expediting tonight in the kitchen.
I knew it! I'm not feeling that good that Gordon's gonna be the expeditor.
He wants everything to come out perfect.
We're kids How can we make everything perfect? Tonight, voices may be raised.
Egos may be bruised.
But, it's all in the pursuit of what? Making you look good? Perfection.
- What do we search for tonight? - Perfection! Right, you've got one hour.
Prep starts now.
Okay.
Let's go.
- Can you close that? Hold that for you? - No, I got it.
With only one hour of prep for two appetizers and two entrees, both teams must work quickly to set up for these complex dishes.
Two apps.
Two entrees.
How do these teams set themselves up for success? Your captain needs to step up and be that head chef.
Abby? Can Abby be that person? I mean, that is the one big worry is Yes, for an eight-year-old, she's assertive.
But, you know, she's got two very strong minds standing left and right-hand side of her.
I think Samuel will be a very strong leader for his team.
I'm gonna make sure everything will just go like a machine.
No matter what happens over there, I expect them to be calm, cool, and collected.
I agree.
No pepper on the arugula.
As blue team captain, Samuel, takes a strong leadership role.
Those are completely bland.
You have to put way more salt and pepper.
On the red team captain, eight-year-old Abby, is struggling to be heard.
Yours need way more seasoning and I have to taste it before you put it out there.
Logan made the ceviche and I told him, Put more seasonings on his stuff.
Put way more seasonings on everything.
Abby's the youngest.
The atmosphere is very tense.
It's kind of hard to like, listen to that, "Seasoning, Logan, seasoning.
You didn't have enough seasoning.
" And you need some more salt and pepper.
That's what you need.
Abby's telling Logan what to do.
And he's not even acknowledging it.
As team captain, I gotta make Logan listen.
He always gets it right in the MasterChef kitchen.
Why isn't he getting right now? Just under ten minutes, red team, blue team.
- Yes, chef.
- Yes, chef.
The guests are arriving to the first ever MasterChef pop-up restaurant.
Chefs, critics, and other VIPs of the Los Angeles culinary scene have all been invited to experience this unique event.
I live in Los Angeles, I'm a chef, and I've been to many pop-up restaurants.
This is not easy.
All we need to focus on right now is apps.
Okay.
Today our 40 VIPs will have a choice between two appetizers and two entrees.
Half of the dining room will be served by the blue team.
The other half by the red team.
The feedback from the guests will be crucial in helping the judges decide a winner in this team elimination challenge.
I think there's a lot of pressure for these MasterChef Juniors.
Especially looking around today, seeing so many people in the restaurant industry.
So we're really excited to see what they're gonna bring to the table.
- Really salty.
- Salty? Careful.
Cooking for the top culinary people puts even more responsibility on our shoulders, because they very high expectations, and they're not gonna judge us differently from any other adult cooking.
Blue team, quickly, come here.
Red team, come here, quickly.
And just have a peek around there.
Now, the dining room is full.
Look at the guests.
I can't believe this is happening.
We're cooking for 40 people that are famous in the culinary world.
Blue team, red team, are you ready? Yes, chef.
Let's go.
We're open.
Good luck, guys, yeah? You're about to make history.
Okay, first two tables, red team, blue team.
- Okay, orders, orders, orders.
- We have an order? Red team, on order.
Two covers, table 8.
On squash blossom, one ceviche.
Entree, one loup de mer, one filet.
Red team, may I have an answer please? - Yes, chef! - Okay, I can't hear you.
Yes, chef! Right, Abby, you give me a time please, for the appetizers.
Five minutes? Five minutes.
Take it away.
Five minutes.
Let's go.
Blue team, on order.
Two covers, table one.
One squash blossom, one prawn.
Entree, two filet.
- Yes, chef.
- Thank you.
Let's go! This is definitely the hardest challenge we've done.
We have to cook for a lot of people in a very small amount of time.
So it's pretty nerve-racking.
On order, second table.
Red team, concentration.
Two cover, table nine.
One squash blossom, one prawn.
Yes, chef! Four covers, table ten.
Two squash, two prawn.
Yes, chef! We're just yelling, "Yes, chef!" back.
I don't know who I'm yelling "Yes, chef" to.
I'm too concentrated.
Blue team, keep it going.
Four covers, table 3.
Don't stop working, Samuel.
Let's go.
Oh, my god.
Two squash blossoms, two prawn.
Entree: One loup de mer, three filet.
Yes, chef.
Come on, guys.
I have never worked in a professional kitchen before.
It's just so stressful.
Plate, you plate.
You plate.
I'm gonna make more.
I'm just focusing on getting my order.
Then come four more orders.
After that, it's three prawn, one squash.
Yes, chef.
After that, two prawn, two squash.
Let's go.
Plates are looking great.
Who seasoned that ceviche? Me and Sean.
- Where's the squash? - Damn! No! All the filling's running out.
Put another one in! Put another one in! Okay.
Just forget it, bounce back! Oona's doing the squash blossoms and she is I really hate to say it but, crashing and burning.
Oh no! One fell.
Oh, my god! I really need to crank these squash blossoms out.
I'm not doing well.
Where is the squash blossom? Right here, sir.
That looks terrible.
Just, just All of you - Oona? - I'm trying.
Come here.
Just touch that.
So it's not covered properly, it's greasy as anything, and it's just It is an absolutely mess.
Look at my fingers.
Look.
Would you eat that? No.
So why do you expect them to eat that? I'm sorry, chef.
They are VIPs, not p-I-g-s.
What does that mean? Pigs.
Pigs.
- Get it together.
- Yes, chef! Start again.
In fine dining, all guests at a table should be served at once.
So until Oona is able to perfect her dish, The team's other appetizers can't be served This is not the time to freak out.
You can do it! Meanwhile, on the red team, Logan is still struggling with the seasoning on his ceviche.
- Have you tasted this? - Yes, I have.
- You have, and what did it taste like? - Tasted good.
- Tasted good.
Too sour? Too salty? - Abby.
What, chef? Come over.
Just taste that.
What's wrong with that, Logan? It's way too salty.
Just look.
Just look at that.
Just like, look at all that pepper.
Look at all that salt.
I'm already nervous about Logan's seasoning that he doesn't have enough, and then he puts way too much salt.
It's disgusting.
Spit it out, darling.
Don't swallow it.
It's just horrible.
I gotta get this seasoning perfect, or I'm going home.
Just look.
Just look at that.
Look at all that pepper, look at all that salt.
- Should we go home? - No, chef.
- No, sir.
I can't help you if you're not prepared to help yourself.
Control the seasoning.
Start again.
Two squash blossoms.
Let's go.
That's going nowhere.
I'm always confident with salt and pepper, so I'm starting to get worried.
I gotta get this seasoning perfect or I will hold this red team back.
- Logan, come here.
-Yes, chef.
Sit down.
Why are we doing this? To get better.
But why are you putting so much salt? 'cause I under-salted the first one.
Why didn't you come to me? "Chef, taste that for me, chef, taste that, what do you think?" If we connect, we will be twice as strong.
Okay.
If you disconnect, you'll be twice as weak.
Okay.
And why did you come in this competition? I came to this competition to get better.
Good man.
- Never forget that.
- Yes, chef.
- Start again.
- Yes, chef.
- Let's go.
I mean, this is probably the most difficult challenge I've ever had.
I'm gonna do whatever I can do to make it better.
I can't let my team down.
As soon as I give up, I'm going home.
Chef taste this.
Thank you.
Let's go.
Where's the citrus? Yeah.
Touch more salt, good.
- Now I want you to taste it.
- Okay.
Go on, get in there and taste, you tell me what you think now.
We'll taste together.
What do you think? - Better.
- Much better.
Go please.
Pick up.
Let's go, table 4.
Let's go.
- Squash is done.
- Okay, thank you, Abby.
Pick up please.
Table 30, let's go.
I think my team's doing a much better job.
We're communicating really well, and I think as long as we can get our flavors right, we can pull this off.
High five.
You're doing great.
No, no, no, Abby, let's finish the food first, okay? We'll high five at the end of the evening.
Yes, chef.
While the red team is quickly moving their appetizers out to the VIPs, the blue team service is still halted, as Oona continues to struggle with the frying of the squash blossoms.
Where's the squash blossom, please.
Squash is not on the plate.
These squash blossoms are killing me.
- Let's go, Oona, please.
-I'm trying, chef.
- Let's go! - No, I got it! Who's doing what? Samuel, do you have any control of the blue team? Yes.
Oona's falling apart on the squash blossoms.
And I can't do my work because I have to help her.
How long please, Samuel? How long for the squash blossoms? How long for the first table, yes.
- Five minutes.
- Five minutes.
- One minute.
- A minute.
Five minutes, one minute, Why don't you give me a different time.
A minute and 30 seconds.
Dear, oh, dear.
At this point, I think red all the way.
Red team's the strong one.
No, there's no two ways about that.
Yeah, they're working great together right now.
Hey, guys, how's it going over there? 'cause I can use some more blossoms.
Blossoms, on the plate.
However, the blue team Hasn't put out any food yet.
Samuel's doing everything, Oona's not listening, and Sean is shut down.
Blue team's gonna have to put out some food or we're gonna have a problem.
- I know.
With the blue team running so far behind, Graham steps in to help them get back on track.
- How we doing guys? - Horribly.
Here, right? Nice, gently rolled, right here.
Dust, dust.
Dip, like that, get all that excess off, Drop it in.
Let those go, give 'em a little shake.
- Get the next ones going, okay? - Thank you, chef.
I'm super-worried that we don't have our first table out yet and the red plates are flying out the window.
These are good, these are good, these are good, these are good.
I've got a whole batch of good ones.
Good! Give them to me! I know that we have to really work hard to get through this.
Squash blossoms up.
Service please.
Table 1, go.
Let's go.
Come on, come on.
Come on, come on, come on, come on.
- Second prawn up.
- Go, please.
- Yes, chef.
- Go, table two.
In today's pop-up restaurant challenge, the winning team will be decided by the judges based upon team performance and feedback from the guests.
I had the red team's tempura squash blossoms.
The blossom was perfectly cooked, crispy, very light.
The stuffing in the interior was lovely.
Hello, folks.
Just wanted to check in.
You had the, red team's dishes.
How was the ceviche? There were some really right and beautiful flavors on the plate.
The plantains added a nice, different texture, and I really am enjoying it.
Super.
From the blue team, I had the tempura blossom with goat cheese.
I can't believe that 8 to 13-year-olds made something like this.
It's pretty impressive.
We're gonna do two twos together 'cause we're running behind.
Two squash and two prawn, yes? Two squash, two prawn! Yes, chef! Despite one good review so far, the blue team is still behind, and their VIP guests are growing increasingly impatient.
I'm running out of excuses for the blue team appetizers in the dining room.
I'm sorry.
Can you hear this? The nice day and the view bought us the first half-hour wait.
Now we are out of excuses.
Yes, chef.
I am frustrated.
My team is not performing to the highest standard and that's really bugging me.
If I do two Look, I'm just, I'm so desperate.
Look at me.
Look at me.
Two.
So you do two plates.
So if you do this at the same time, That plate, that plate, you're back and forth, You're twice as quick.
We're just doing one thing at a time.
Yes, chef.
We're really falling behind the red team, who's almost done.
And we're just almost dead.
It's two prawn and two squash.
And you're still doing one of each! Come on, guys.
Please? Where have the pomegranates gone? Where have the pomegranates gone? OhMan! Stop, let's stop.
Stop, stop.
Put that down here.
Young man, come here.
Come here, come here, come here.
- What am I asking for? - Two squash and two prawn.
- And what are you doing? - Making one of each.
So why? Because Two squash and two prawn, and you're telling me you can't do that.
I'm I'm sorry.
I'd like you, you, and you to take your aprons off.
I think you should go home.
- Now? - Yes.
Two squash and two prawn, and you're telling me you can't do that? I'm I'm sorry.
I'd like you, you, and you to take your aprons off.
I think you should go home.
I am terrified.
He definitely has the power to send all three of us home, and I don't wanna do that.
Now, if we start listening, we're gonna nail this.
- We'll try our best, chef.
- We can do it.
- We will do it.
- So what am I waiting for? - Two squash, and two prawn.
- Is that clear? - Yes, chef! - Let's go! We need to work better as a team and do more plates at once, or we are doomed.
While the blue team scrambles to regroup, the red team sends out their final table of appetizers.
Let's go, come on.
Last table, finish strong.
Last table! Service please.
Table 30, please.
I feel really good.
If we can knock our entrees out like we did for the appetizers, then we are definitely going to win.
One, two, three, red team! - Come on, guys, I'm gonna need - Yeah, coming now, coming now.
- These people are getting angry.
- Oona! Let's go.
How long? - Give me a time.
- Like, 30 seconds, maybe.
I don't think I wanna own a restaurant anymore.
I'm just drying these last ones off.
It's too much stress.
That's better, Oona.
Yeah, they're coming out a lot better.
Last table.
One last plantain chip, just give me one more.
Come on, come on.
Come on, come on, come on.
Prawn up.
Go please, pick up.
Table 20, let's go.
All right, blue team, red team, get those steaks on.
Get them seared.
- Samuel, come over.
- Yes, chef.
That was a dreadful start.
But as a captain, you need to drive your team.
- Yes, chef.
- Okay? You need to work together, driving as a team.
- Yes, chef.
- Got it? Let's go.
This is super important for me, as team captain, to pull this together.
I definitely want to prove to myself and the judges that I belong in a professional kitchen.
Samuel, first up, three filet, one loup de mer, followed by three filet, one loup de mer.
- Yes, chef.
- Let's go! Let's go, let's go! We're gonna do this.
The entree service has begun.
On the blue team, is cooking the loup de mer and has assigned Sean the filet, and Oona the fries.
- Oona, three portions of fries.
- They are in.
Red team, away now, two filet, two loup de mer.
- Yes, chef.
- Yes, chef.
On the red team, eight-year-old captain Abby will be handling the fries and has assigned Adaiah the filet and Logan the loup de mer.
For today's entrees, teams will be also be judged on the proper cook of the proteins.
The loup de mer must have a crispy skin and all the filets must be cooked to a perfect medium-rare.
- Sean, medium-rare, yes? - Yes.
Let's go.
Speed up.
Well done.
Let's get these up a little hotter, okay? Gentle, gentle.
Don't hurt it.
Remember, the fish didn't do anything except die for you to cook it.
So you wanna like, start getting spiritual and zen with that whole thing, okay? Become one with the fish.
Graham comes over and he's all like, "Don't push the fish down so hard.
connect your inner zen.
I mean, what the fish do to you?" And I'm all like, "Yeah, this is nice.
" - There you go.
- Yeah.
Be like, "Sorry, fish, that you had to die, but I'm gonna make everyone so happy by cooking you the right way," know what I mean? - Yeah, so your death was meaningful.
- Exactly.
- Samuel, loup de mer, how long? - One minute, chef.
- Well done.
We start the entrees service.
Steak is perfect, the fish is perfect, and the fries are perfect.
Table 1, let's go.
We're getting things out the door.
It feels great.
Service, please.
The flow is much better on the entrees in the blue team.
Exactly.
They were able to get in a rhythm right away.
Very nice.
Beautiful.
Let's go.
Samuel is really in charge.
He's coming back strong with the entrees.
He's lifting all the heavy weights.
These are boiling.
Too many mushrooms in the pan.
Abby, who I think we were all afraid was gonna kind of melt away like a pat of butter, has really stepped up.
I mean, I think her physical stature might be challenging at some times, but she's certainly not backed down.
No.
Put the fish on.
Not with your hands.
Not with your hands.
While both team are getting their entrees out to the VIPs, on the red team, Adaiah is quickly becoming overwhelmed on the filet station.
I need the filet please.
- Adaiah, give me a time please.
- Like 6 4 minutes.
You said 6 minutes, Yeah, I want it in Yes, chef.
- Can I take them out now? - Pretty close.
- Are you sure? The filet mignon, I have never cooked that at all before so that makes me really nervous.
Are they medium-rare? They seem like it's a little Oh, jeez.
It is hard to get like, perfect medium-rare.
So I hope that I can pull this off right now.
Hello, folks.
What's the matter, You're not eating your meat.
What happened? Yeah, I always order my meat medium-rare, but this is looking a little more on the tartare side of things.
It's completely raw.
Jeez, I'm sorry about that.
I'll put these in the oven.
Ladies, so you have the red team's loup de mer.
Is it crispy, the crust on the filet? It's perfectly crispy, but very, very tender and flaky underneath.
- Enjoy your dinner.
- Thank you so much.
- How was the filet? - The plating was amazing, like, very professional and then the taste was even better than the plating.
Sean, these filet mignons are cooked perfectly.
So did you enjoy the fish, the loup de mer? Yeah, I loved it.
I thought the mousse was really nice.
And the salad was nice contrast.
- It was cooked well? - Yes, it was.
- Super.
I'll let them know.
- Happy with that, captain? - Yes, very happy.
That's how it should be.
Table 20, let's go.
Two filet, two loup de mer.
Last table, Samuel.
When we send out our last dish, I feel really good.
We've managed to bounce back.
For once all day, I feel that we could actually win this.
Well done.
Now that is what I call a service.
Thank you, chef.
While captain Samuel's strong leadership has led the blue team to a flawless finish, on the red team, despite captain Abby's best efforts, service is backed up.
These tables have been waiting a long time, chef.
I know.
I know, I know.
We've gotta get it out.
Blue team is done.
I know, I know, I know.
Adaiah, talk to me please.
I have two coming in eight minutes.
No, no, it can't be eight minutes.
I need the loup de mer and I need the filet, please.
- Working on it.
- Let's go, let's go, let's go! There's a bunch of people out there and they're waiting for their food.
Logan, we need that loup de mer right now! Timing is everything.
If we don't win this, we'll be going home.
- Sorry.
- Come on, please.
Please, Abby.
Okay, go.
Graham, customers are complaining, about to walk out.
Let's go.
Filet, filet, filet.
Logan, we need that loup de mer right now.
The first ever MasterChef pop-up challenge is coming to an end.
As the blue team basks in the glory of a successful entree service the red team frantically pushes to get their final plates out to the guests.
I need the loup de mer and I need the filet, please.
Working on it.
We had a great start with appetizers.
But now this is just a nightmare.
Malibu to Logan, yes? Bring 'em up.
Bring 'em up.
Sorry, sorry, sorry.
Good, take that.
Work two hands.
Where's the salad for the steak? Come on.
Salad for the steak.
Come on, guys.
The last table.
Salad for the steak.
It ran out.
Where is it? Where's the Come on, guys.
The fridge! Fridge! Thank you.
Let's go.
- Quick, quick, quick.
- Go, go, go! Put 'em on.
Put 'em on.
Well done, Adaiah, thank you.
- It's good to go.
- Good job, Adaiah.
Last table.
Serious, guys, yes? Go, go, go.
Take it, take it! Service, please.
Table 30.
- Well done.
- Yes! Hey, good job, captain.
Well done.
- Thank you, chef.
- Good job, bud.
Way to rock it out.
Knowing that the blue team had their entrees out before we did, I'm not worried because, I mean, we did beat them in appetizers so right now, it's pretty even.
I think that was really hard.
I just wanna hear what they what they have to say About our food.
I think that the way we bounced back really made a big statement.
Yeah, I kind of got used to Gordon yelling.
Yeah.
Gordon would make like, a good alarm like, "Wake up!" Yeah.
With service completed for both teams, the judges evaluate their entrees.
Let's start with the red team.
Great cook on the loup de mer.
- Very nice.
- Skin nice crispy.
- Who was cooking the fish? - Logan.
I'm really impressed because the fish is moist, it's crispy, it's seasoned well.
It's everything you want it to be.
So the blue team.
Cook on the fish, obviously not as even as red team's.
Samuel was in charge of cooking the loup de mer.
I mean, I'm amazed that he screwed that up, yeah.
Let's see.
It comes apart a little bit soggy in the middle.
I think the seasoning's okay, but I mean, literally, - Red team, light-years ahead.
- Yeah.
- The red team, the filet.
- Yeah, I mean, red team struggled.
They were nowhere near as efficient as the blue team.
- Who was cooking the filets for the red team? - Adaiah.
The temperature inside - Yeah, I mean, it's a nice pink.
- It's a medium-rare.
Yeah, medium-rare.
- No seasoning on this steak.
- No.
- The filet mignon's bland.
- Very bland.
Such a shame.
Blue team? Visually? Blue team's looks clean.
Very restaurant-y Yeah, nice sear on the filet mignon.
It's the cook that I'm interested in.
Look at that.
That's beautiful.
The seasoning is excellent.
The filet mignon is nailed.
- Let's hope we beat them.
- Okay.
Out in the dining area, the VIPs are filling out their comment cards.
The winner of today's challenge will be decided by the judges based on this feedback and overall team performance.
The winning team will move on to the semi-finals, while the losing team will see at least two Junior home cooks go home.
Ladies and gentlemen, I would like to thank you all for being a part of this very first MasterChef pop-up restaurant.
Allow me to introduce the amazing, talented youngsters who were responsible for cooking your incredible dinner.
- Are you ready to meet them? - Yeah! Please welcome the final six in MasterChef Junior.
Oh, my god, they're adorable.
I feel really good because I never cooked for anyone except for those three judges and my family.
Now I can really say that I'm a professional chef.
If there are any questions, we'd love to hear them now.
Which one of the dishes was the most challenging? - Logan? - For me it was the ceviche.
I seasoned it one time, had no seasoning.
Seasoned it another time, had too much salt.
Seasoned it another time, and it had too much pepper.
So I went everywhere with the ceviche.
If you could say in one word how it was working in a professional kitchen under Gordon Ramsay, what would it be? Interesting.
Sean? Traumatizing.
Red team, blue team, as you know, this is a competition.
Now, we have a very difficult decision ahead.
The sad news is, we'll find out who the winning team is back in the MasterChef kitchen, when Joe, Graham, and I have had a night to really think about it.
It's that close.
Our steak was perfect.
And our fish was perfect.
Think that we nailed the blue team to the post.
The red team started strong and ended horribly.
And we started horribly and ended strong.
So I think it's really close.
Like, it could really go either way.
Ladies and gentlemen, once again, a big thank you.
Good night.
Thank you.
Welcome back.
Come on down.
Welcome, guys.
Yesterday, you all did an incredible job at our first ever MasterChef pop-up restaurant.
You performed way beyond your years, but in this challenge, there can only be one winning team.
The losing team will be facing elimination, where at least two young home cooks will be going home.
Red team.
Logan, it took you two or three times to get the seasoning on the ceviche perfect, but we finished those appetizers on a high.
You slowed down again for entrees.
But overall, good job.
Blue team.
Samuel's leadership skills were really strong.
Appetizers were slow, but a strong finish.
So well done.
Joe, Graham, and myself feel that one team did do slightly better.
The team that are going straight through to the semi-finals.
Congratulations The team that are going straight through to the semi-final Congratulations Red team.
- Great job, team.
- We nailed it.
- Really well done.
- Good job, guys.
- Yes! I knew it, I knew it, I knew it.
I'm so glad that we made it to the semi-finals.
All right, red team, congratulations.
For me, the most important thing is that you stuck together as a team.
The diners loved your dishes.
The feedback was extraordinary.
Well done, all of you.
Please, head up to the gallery.
Well done.
Yay! Come on, Abby! Even though we did great, I think that the red team did better than us.
Well done, red team.
Good job.
Blue team.
There is some good news.
Not all of you will be leaving tonight.
One of you will be safe.
And sadly, two of you will be leaving.
As a team captain, it feels like I could be going down with the ship.
This is probably the most tense moment of the entire competition, if not my whole life.
We discussed everything and we've made a decision.
Probably the hardest one that we we've had to make so far in this competition.
The young home cook who will join Abby, Adaiah, and Logan, moving to the top four is Samuel.
Samuel, you displayed leadership skills that we would be proud of in any kitchen.
And crucially, you were the one that looked the most confident in that environment.
How do you feel? I'm thankful, but I'm really sad that my fellow teammates are going home because they are some of my best friends in this competition.
Head upstairs, bud.
Oona and Sean, you both did an incredible job.
You opened a successful pop-up restaurant, which not too many professional chefs can actually claim that on their resumes.
We still talk about your cupcakes, Sean.
So, when you come back and visit, bring some cupcakes, please? Oh, yeah.
And Oona, the chicken liver crostini, you remember those? Put 'em on the menu already in New York.
We'll have 'em on the menu in New Haven, And we're gonna call 'em "Oona's chicken liver crostini.
" Okay, thank you, Joe.
Come over, guys.
Come say good-bye.
Take care, bud.
Stay cool, will you, yeah? Take care, my darling.
Oh dear, oh dear.
You okay? - Yeah.
- Yeah? Sean, in your mind, who's gonna become America's next MasterChef Junior? Samuel.
Samuel.
Interesting.
Oona, who's your money on? Either Adaiah or Samuel.
Wow, listen guys, thank you.
Well done.
Take care, bud.
Bye, guys.
Good job.
I am only 12 years old, and this is just the beginning for me.
I'm gonna take all the advice the judges have given me and apply that to my everyday cooking.
Oh, my god, it has a filling.
This is the only cupcake we saw today with a filling.
Dude, that's sophisticated.
This is the coolest thing that's ever happened to me.
I got to dump maple syrup on chef Gordon Ramsay's head.
I'm very proud of what I've achieved in this competition.
You've got the guts to make a chicken liver pate.
For me, the dish of the night.
Really good job.
Thank you.
To be in the MasterChef kitchen and cook for all the three judges, It's a story you can never forget.
Me and Sean are gonna make money.
'cause this kid knows how to take a dollar-worth of chicken wings and turn it into a $20 dish.
Wow.
MasterChef isn't just a cooking show.
They look real good on you.
We gotta get you a pair.
Thanks.
It's the place where my dreams happened and that's awesome.
Next week Are you intimidated? Not at all.
I'm higher up on the food chain.
the final four compete for a place in the finale Watch this very closely.
but only the two sharpest kids will make the cut Come on, fish.
This is the hardest thing they've ever had to do.
and earn the chance of winning $100,000 I feel like I'm going to have heart attack.
and the title of America's MasterChef Junior.
- Who's going into the finale? - Me!