MasterChef Junior (2013) s03e01 Episode Script

After a nation-wide search, three of the biggest names in the culinary world welcome a new generation into the MasterChef kitchen.
- Is everyone ready? - Yes, chef! The best junior home cooks in America step up to prove their/that age It's me, Gordon.
is just a number.
You're the youngest competitor we ever had in this kitchen.
- Where do you take these ideas from? - My brain.
They will face the wildest challenges of their young lives.
Are you sure this is MasterChef Junior? And for those, who make the grade That is perfection.
Wow.
This is about as good as it gets.
It's technique that we haven't seen even in our regular MasterChef the taste of victory will be sweet.
Hi! But in the end only one will win a hundred thousand dollars and claim the title of MasterChef Junior.
There were thousands and thousands of kids that try up for this show.
And the fact that I've made it, it's a humongous deal.
- Wow.
- Wow.
My kitchen like almost nothing compared to the MasterChef Junior kitchen.
My kitchen is hardly like 5 feet.
Awesome.
And MasterChef Junior like whole different story Welcome, everybody.
Come on down.
Oh my god.
Am i dreaming right now? I am 10 years old.
I've been cooking for 6 years now.
My mum said I was born with lasagna in my hand.
I'm 12 years old.
And my ultimate food dream is to inspire other children to start cooking.
- Wow.
- I wanna show kids that cooking is fun and it's not only for adults.
Kids can do it too.
Welcome to MasterChef Junior.
Thank you.
- Are you excited to be here? - Yes, chef! You are the best in this country.
One of you will win a cheque for a hundred thousand dollars.
Oh my god.
I want the money for college.
I really want to get into a good college, maybe like in Hawaii or in Disneyland.
More importantly, for one of you this is where you be crowned America's next MasterChef Junior.
And that will change one of your lives forever.
Especially, when you get your hands on the most coveted trophy in the culinary world.
The MasterChef Junior trophy.
If I won MasterChef Junior, I'd put the trophy in my room in a special case protected by laser beams.
But you have already one.
One of these.
Wow.
This is a coveted MasterChef white apron.
But we won't just hang them over to you.
You gonna have to go and find them.
- What? - What? Beacuse they're all hidden in the MasterChef Junior pantry.
Oh my god.
I wanna see it.
Is everybody ready to go in the most extraordinary pantry? - Yes, chef.
- Yes, chef.
And Go! That is awesome.
I can't find it.
Apron, where are you? Ayla, Ayla, I got yours.
They are really good hidden.
I found one! It's mine! Keep looking! ?? don't know where my apron is.
But I see this chocolate egg.
The chocolate egg look weird.
Let me crack it! And then Got one! I'm so excited to get the apron and now i have like the most prestigious apron in the world what every chef wants.
Let's go, guys.
?? stations.
Right.
It is time for your very first mystery box challenge.
You will have to use whatever you find under those boxes.
To make us one amazing restaurant-quality dish.
Win this mystery box and you will get a huge advantage in the next challenge.
Are you ready to find out what is under your mystery boxes? - Yes, chef.
- Yes, chef.
On the count of three.
Where's Riley? Riley, put both hands up, that's really behind the box.
On the count of three I want you to lift those boxes.
One, two, two and half, three! Alright, guys.
Under those mystery boxes you have the following: Salmon, mango, broccollini, corn.
Ginger.
Soy sauce, coconut milk, puff pastry and tomatillos.
In addition to the ingredients you see before you, you will also have use of the staple pantry box, which includes: Milk, eggs and flour.
Is everyone ready? Yes, chef! Your one hour starts Now! Where's he going? Riley, that way.
Holy Wow.
So an amazing group of 19 young home cooks we got to search all over America.
Brought the best 8 to 13 year old.
Texas, New Jersey, Michigan, Missouri, California.
Absolutely.
the energy in here tonight is extraordinary.
Oh my, this is absolutely nuts.
- You ??? hands? - No.
So now it's first mystery box.
What do we looking for with these guys? I wanna see a little bit of flair, I wanna see that level of confidence on the plate I hope ?? deserves.
I really wanna see cooks, who gonna tell us little bit about how they are why're there here to win.
I'm 11 years old and I'm in 5th grade I like baking and I thought it would be fun to make a mango turnover with a coconut crema glaze and mango coulis.
I'm making mango napoleon with coconut whipped cream.
I chose it because it got a French origin and I really love cooking French food.
I learnt how to cook from my mum, my family and I'm pretty confident with what I'm making.
I'm making a salmon curry.
??, she decided to teach me how to make a salmon curry.
I'm like the best person in the family that makes it.
Looking good, baby.
All of you, speed up.
Right, Riley.
You've broken the record, you're officially the youngest, the tiniest competitor we've ever had in this kitchen Yeah? - So, you speak German.
- Yeah.
- You speak English.
- Yes.
- And you speak a little French as well.
- Oui.
Okay, good luck.
Watch your fingers.
Good.
Hi, Jenna, where are you from? I'm from New York.
What are you cooking? I'm cooking a coconut rice pudding with a mango compote and candied ginger Now, what do you wanna do with food in your future? Well, I wanna be a food critic You can be like a food critic for New York Times.
Yeah.
I feel bad for him, because I may take his job one day.
Good luck.
There we go.
- Jack, where are you from? - Chicago.
- What are you making? I'm making broiled salmon.
Okay, broiled salmon.
with a Thai fish broth coconut sauce.
And I also blanching shock some Swiss chard to wrap round my salmon.
Make sure you constantly taste, tweak, taste, tweak.
It's like a scientific experiment.
But this is ambitious.
if it tastes as good as it sounds, you are gonna be a winner.
Thanks.
It's Medic.
Kayla, how you feeling, darling? - What happened? - I cut myself.
- Is it deep, medic? - It's pretty deep.
Oh, god.
Kayla, she cut her finger really bad.
You'll be fine.
She's a really nice person and it would be so sad too see her go home.
Oh, my god.
Oh, my god.
It's Medic.
- What happened? - I cut myself.
- Is it deep, medic? - It's pretty deep.
Don't look at that, you'll be fine.
You'll be fine, okay my darling? - Okay.
- You have another cut on this side.
Another cut? Oh, man.
- How did you manage to cut 2 fingers at once? - I don't know.
?? a record here in MasterChef.
Congratulations.
High five.
Amazing.
- Do you wanna keep going? - Yeah.
I'm gonna keep going.
Now it patched up.
I'm ready to go.
You ?? to continue, - Yes.
- Yeah, you feel OK? - Yes.
- Good girl.
You gonna make this, okay.
I'm all bandaged, so I'm back in the game.
Obviously I have to hurry up, but I really wanna finish now.
Just because I don't give up and determined.
- What did you make? - Ice cream.
- Oh, no.
- Oh, my god.
This look so good.
Start thinking about plating up.
Jack has got some of the best flavors going on.
He's almost got like ton ??? and he's gonna roast the salmon and wrap it in some of the chard leaves.
- Very chef-y.
- Right.
- What's Riley cooking? Riley is cooking a salmon dish with some broccollini, ?? chard.
- This young man is - Wow.
- Wow.
- Extraordinary.
Salt and pepper.
Come on.
- Finishing touches.
- Oh, my god.
No! Make it count, guys.
Ten, nine, eight, seven, six, five, four, three, two, one and stop! Hands in the air! Well done.
They look amazing.
Good job.
Throughout the mystery box challenge the judges taste elements of all the junior home cooks dishes as they come together.
Wow.
It's nice.
They now take one last look to choose the top three standouts.
The winner of this challenge will receive a major advantage in the next round.
Now, the first dish we wanna bring forward.
That was a surprise ?? tonight.
Because they ignore the salmon and did an incredible dessert.
Please, step forward, Jenna.
Well done.
I'm the first person to have their dish tasted by the judges.
And it's amazing feeling to know that they are impressed with what I do.
Wow.
That looks amazing.
Describe it, please.
This is a coconut rice pudding with mango and mint compote.
How did you cook the mango? I put it in the pan with some simple syrup and then I added a little lime juice and some mint chiffonade.
Rice pudding is one of my favorite desserts.
I grew up on it.
- Now I'm nervous.
- So, no pressure.
Wow, wow, wow.
- Do you know what I wanna do? - No.
I wanna my mouth full.
Oh, man.
That is absolutely delicious.
It's rich, it's creamy.
How old are you? Twelve.
OMFG.
The F stands for food.
C'mon.
Well, you have a track record.
What? - Me? - Yeah, you.
That is delicious.
Good job.
- Thank you so much.
- Seriously, amazing.
- What grade you're in, 7th grade? - Yeah, I'm in 7th.
This dish is excellent.
Has a nice fluffiness to it.
Your mango is a little bit overcooked.
But tart and sweet at the same time.
Thank you, Jenna.
You're New York sophistication shows through.
- Thank you so much.
- I'll keep it.
- Thank you.
Well done.
- Good job, Jenna.
- Thank you so much.
The next dish that we would like to examine a little bit further.
This home cook used the salmon.
And used it in a really smart imaginative way, kinda artistic.
Please, step forward, Jack.
I'm super-excited If I could I'd probably start running around the room screaming: "Oh, my god, they picked my dish!" Don't drop it.
So, Jack, tell me exactly what you made.
So I made broiled salmon wrapped in blanched Swiss chard with coconut fish broth and there's avocado mascarpone at the boottom.
Just looking at it, it's showing me some technique that we haven't seen even in our regular MasterChef.
We've got roasting, pureeing, toasting of a pine nut, blanching on the leaves, julienning.
All this different techniques that you put together in one dish.
- And how old are you? - 12 years old.
The flavor's awesome.
The technique great.
Salmon, you can tell glistening.
Cooked perfectly.
- The one thing, just a little more salt.
- Okay.
But I think the biggest thing here is technique.
You put a lot of things together that would hard to do And you managed to pull'em of.
So, great job, Jack.
Thank you.
- Good job.
- You too.
The third and final dish we wanna take a closer look at.
This little home cook had big big flavors.
They impressed us very much with the culinary techniques.
And, well let's say, has some problems during the cooking.
Yes, a bounce back.
Step forward, Kayla.
Me! I get called up.
Wow.
I did to pull it of.
But I did.
What problems did you have during the cook? - I cut myself on both of my fingers.
- Ouch.
But you ???.
Are you always that brave? I would say so, but sometimes it's hard to be brave.
Well, you did it today.
What is it, Kayla? This is a mango turnover with a coconut creme anglaise and a mango coulis.
I don't even know what that is.
- Where do you live? - In New York.
- Me too.
Where in New York? - On Long Island.
Who do you cook for? My mum, my dad, my sister.
- Really good.
- Thank you.
Your turnover is crispy, light.
The mango inside is tart and delicious.
Your crema glaze is perfection.
It's and excellent dish.
Thank you.
- What did you do with mango? - I kinda caramelize it in butter and I added some cilantro, cayenne pepper, a little bit of honey and lime zest.
Delicious.
It's light, it's crisp.
Little bit too much pastry, but the mango inside wonderful.
- Cooked beautifully.
- Thank you.
- And well done for bouncing back.
- Good job.
- Thank you.
- Nice job.
- Thank you.
You too.
- You did so good, I'm so proud of you.
- You too.
?? it was amazing.
I mean it's so close, I'm not sure how to separate it.
I don't know.
Jenna, Jack, Kayla, three MasterChef worthy dishes and it's been a bit of dilemma, because it's so hard to pick just one of you.
The home cook tonight with the best dish and joining us in the pantry to receive that huge game-changing advantage The judges liked my dish.
But Jenna and Jack, their dishes sounded really great too.
I think it's gonna be a close one.
Congratulations Jenna.
Oh, my Good job.
And The home cook tonight with the best dish Congratulations Jenna.
Good job.
And Jack.
And Kayla.
- What? - That's right.
- Everyone - In MasterChef history that is so close that we couldn't separate the difference.
So, all three of you, will join us in the pantry.
And all three of you, will receive a huge advantage.
Well done.
Congratulations.
Right.
Jenna, Jack, Kayla, are you ready to come into MasterChef pantry? - Yes, chef! - Yes, chef! - Let's go.
- Let's do it.
- Good job.
- Oh, my god.
Amazing.
First time ever.
Too close to call.
All three mystery box winners, Jenna, Jack and Kayla, are now in control of the elimination test.
Welcome to the MasterChef pantry.
At the end of this challenge several junior home cooks will leave the competition.
Welcome to the MasterChef pantry.
The coolest pantry in the world.
For your first advantage tonight, all three of you will have to not worry about cooking in the upcoming challenge.
Definitely worth celebrating, right? You three will now get to decide what every other young home cook out there will have to prepare today.
You'll be choosing from - Pasta? - You are, in fact, correct.
First up, is a filled pasta.
Stuffed.
Ravioli.
Not only that you have to make the perfect pasta dough, but you also have to make an amazing filling that fits perfectly inside that pasta.
This next dish is based on wide-sheet noodles.
- Lasagna.
- Lasagna.
Alright.
Let's see.
Good job.
Lasagna.
The pasta has to be the right thickness to hold whatever delicious filling you layered between those sheets.
Right.
Next up, we have my favorite kind of pasta.
Pappardelle That looks good.
I mean, really delicious.
But not easy to get right.
The key is the sauce.
It has to be balanced in flavor.
And be the right consistency to work with those delicious noodles.
It's time to decide which one of these three types of pasta everyone else is going to have to make.
Take a few minutes to discuss it.
When you're ready, let us know.
I think that's too easy.
There's so many things that can go wrong that even the most amazing chefs could mess up.
So you're saying that if something's that easy, it's so easy that it's gonna be really hard.
- Do you guys agree? - I'm all for it.
- I think so.
- You came to a consensus, right? - Yes.
Good.
Which one of these three delicious pastas will all of your fellow competitors have to cook tonight? Is it the ravioli? The lasagna? Or the pappardelle? We choose In addition to mowing down those ice cream sundaes, Jenna, Jack, and Kayla are all moving on to the next stage of the competition In the pantry, we gave Jenna, Jack, and Kayla, the choice of three different types of pasta.
It's time to find out what they chose.
A stunning pappardelle.
You can make any version of this pasta that you want with any kind of sauce.
You need to start with fresh pasta that you're gonna make from scratch.
Then, you'll use that pasta to make one delicious MasterChef-worthy dish.
Holy crap.
I've never made fresh pasta.
I'm gonna be 1,000% honest.
I'm scared.
Unfortunately, we will have to say good-bye to some of you talented, young home cooks after this challenge.
Make sure it's not you.
Your one hour Starts Now! Coming through, coming through! - How are we gonna carry all of that? - Baskets.
Baskets.
They're stuck.
- Does anyone see the ground beef? - Right there.
It says ground beef.
I make fresh pasta often at home.
It's something my family likes But I've never made pappardelle before.
So I'm just nervous.
- I need mozzarella.
- It's gonna be in the cheese section.
Oh, my god, why did they give us pappardelle.
Where are the tomatoes? I've never made pasta in my life.
So I'm, like, thinking of things that I could make, like a pesto sauce, a brown butter sauce, a marinara sauce.
- Boy, is this heavy! - I know, it's heavier than me! - Go, go, go.
- Well, that was fun.
All right, Parker.
It's heavy! Parker, can you get me a Reach the pan for me.
- Oh, you think you can carry this? - Thank you.
It's spectacular scene to see this kitchen full of 8- to 13-year-olds making homemade pasta.
It's truly amazing.
This is the kind of challenge we'd have in the adult version of MasterChef.
I mean, it's just incredible.
I am making pesto pappardelle with sauteed peas.
I've never made pappardelle before, so I am really nervous.
What is the ABCs of making fresh pasta? I mean the secret is four ounces of flour to every one egg, and drizzle with olive oil.
Make the well with your flour, whisk up the eggs.
Start mixing it together and you get it in a ball and you work with your hands.
You want to use your body to work the pasta.
So the pasta in your mouth, after you cook it, has a very silk-like texture.
It's like washing your hands with eaten up oatmeal.
I know, right? - Hi, AJ, how are you? - Good.
- How old are you? - Ten.
- Was this something you've made before? - I'm Italian, I make pasta, and I have made pappardelle before, yeah.
So do you think that you've got an advantage here over everybody? - Yeah.
I do.
- You do? My dish will be the best.
It smells like it's gonna be great.
I'm excited.
Thank you.
I am feeling great.
I'm making a spicy sausage with a creamy tomato sauce.
I got it all planned out but I'm a little worried about time.
But I think I'm gonna do good.
I am making pasta with a tomato basil sauce.
I want to nail this dish so I can make it to the next round.
I'm feeling pretty good.
Right behind you.
I'm from Chicago and I am nine years old.
My sauce is a tomato basil onion garlic one.
And I think it's gonna be really good.
And I think I'm gonna impress the judges.
- Hello, Ryan Kate, how's it coming? - Great.
- Where are you from? - The Dallas, Fort Worth area.
You eat a lot of pasta in Texas? Here, I'll hold it for you, go ahead.
Yes, I like pasta.
What's This is a little bit, what do you think? Too thin? Yeah, that's how it's I was gonna fold it over 'cause it helps break up the gluten.
It helps break out the gluten? Are you, like, a food scientist? How do you know that? Go ahead.
Jeez! You just need to put this through a couple of more times, and you will have coagulated all the glutens.
Smarty-pants.
All right, keep it going.
You're in good shape.
Oh, that's hot.
Oh, god.
I burnt the sausage.
Parker.
Look at Parker.
So I notice, while I'm cooking, Parker's having a little bit of trouble.
Dang it! He seems a bit flustered.
I messed up.
I don't think Parker's gonna make it.
- I really hope he does.
- I really hope everybody makes it.
Oh, shoot, I can't watch.
Oh, no! Oh, god.
I burnt the sausage.
I don't think Parker's gonna make it.
I really hope he does.
Oh, shoot, I can't watch.
- Parker, how're you doing, bud? - I'm not doing so well.
I messed up.
- What have you messed up? - I burnt the sausage.
Okay, well, let's have a taste.
- That's not bad.
Okay? - Okay.
Get the last pan out and let me show you something.
Put that down.
Now look.
So the idea now, is getting that sauce in there and twisting around.
Why don't we take those sausages out, slice them up, and put them back in there.
- Nice and carefully.
- Okay.
A little bit of seasoning on there, yeah? - Now, are you in control? - Yeah.
- Come on, you can do this.
Okay? Good luck.
- Okay, thank you.
Taste everything, yes? - You can do it, Parker.
- Thank you.
Just under.
Listen, you can give me anything.
I'll cook it and I'll win this competition.
My favorite cuisine's Italian-American comfort food.
So I'm gonna make the pappardelle with a bacon cream sauce.
My sauce is gonna be smooth, it'll go well with the pasta, and I'm cool as a cucumber right now.
It's gonna be a great dish.
- Jimmy, how we doing? - We're doing great.
- Awesome.
Where are you from? - I'm from Santa Clarita.
- Are you gonna get this on the heat? Or? - Yeah, I am.
- Okay.
So tell me exactly what your dish is.
My dish is a vodka, no vodka sauce.
It tastes like a vodka sauce, but instead of using vodka, I used heavy cream and cheese.
So just a tip for next time, get your pan hot, and then put the oil in, and then go ahead and put your sausage in.
- Thank you.
- All right, well, I can't wait to try it.
It smells great.
Thanks.
Oh, my gosh, I totally forgot about this.
Wow, some great flavor.
Some great smells.
I think Andrew's really strong.
He's making a beautiful alfredo.
And he's got great technique.
Ryan Kate also, I mean, incredibly accomplished.
She looks like a cook who's been cooking pasta for years.
Parker, a little bit all over the shop, unfortunately.
But the good thing is, he bounced back, which is a great sign.
Yep.
Where's my mint? I used it over here.
Jimmy, he's a little flustered.
And there wasn't any heat in the pan.
Just starting it from cold.
I'm really nervous that that's not gonna work out right.
- Jimmy! You okay? - I'm great.
- Good man.
We have one minute to go.
Do you have any basil? AJ, AJ, come here.
Come here, I got it.
Thanks! Start plating, guys Make sure you take a second to garnish.
A little grating of Parmesan, cracked pepper, basil, wipe your plates.
Make 'em look beautiful, guys.
Look at Andrew's.
His looks good.
Come on, finishing touches.
Ten, nine, eight, seven, six, five, four, three, two, one Hands in the air! Well done.
Great job, everybody.
Let's start off with Andrew.
I'm from Jersey, I'm Italian, and the food that I put on the plate is delicious, amazing, Italian.
So I feel really confident about my dish.
Andrew, describe the dish.
So here we have a pappardelle with a bacon cream sauce topped with Parmesan cheese.
So seven nights a week at home.
How many nights do you cook? I cook breakfast, lunch, and dinner, mostly everyday.
- Wow, for your family? - Yes.
- How big's the family? - Family of four.
- Wow, and how old are you? - I'm 11.
That's pretty impressive.
Simply delicious.
Really good.
Seasoned beautifully.
Love that bacon in there.
Pasta cooked beautifully.
You got the creaminess right.
But I just love the way that you plate food.
You run around crazy across the but you come to the plate with great finesse.
- Great job.
Well done.
- Thank you, Chef.
- Andrew, where are you from? - South Jersey.
West Deptford.
- Are you Italian? - I am Italian.
Wow, I would say that this is about as good as a pasta served at many restaurants.
Somehow, it tastes very authentic to me.
Like someone who really knows what pasta's supposed to taste like, and really can render the ingredients and use them in a powerful way.
Thank you, Chef.
Congratulations on one of the best pasta dishes I've ever tasted on MasterChef Junior.
- Good job.
- Thank you.
Next up please, Riley.
Riley's so young and I think people underestimate him a lot.
But his dish looks really good.
And I think he's gonna do amazing.
Riley, tell me what we have.
I made pappardelle with tomato sauce.
I put salt and pepper, garlic, and shallot.
- This looks great.
- It is great.
The pasta's cooked perfectly.
Nice and thin.
The sauce is really rich.
It's seasoned perfectly.
- Where are you from? - I'm from Texas.
- What sports do you like to play? - I like to play basketball.
- Do you ever get to dunk the ball? - No.
- No? - It's too high.
It's too high.
Yeah.
- You know what you can do? - What? - You can make pasta really good.
- Yes.
It's really tasty.
High-five.
- Good job, buddy.
- Thank you.
- Great job.
- Yeah, Riley! - Good job, Riley! AJ.
I was around six years old when I became a better chef than my mom and my dad.
So I've got this.
- Hello, Joe.
- Hello, AJ.
Where are you from? - I'm from Long Island.
- And tell me about your dish.
This is a tomato sauce pappardelle, with garlic oregano, Mexican oregano, and Italian seasoning.
And a little bit of basil.
Love it.
- The pasta's a little uneven.
- Yeah.
You know, some parts are thicker, some parts are thinner.
The sauce is interesting.
You got a lot of different flavors going on.
What I'm so used to fusing Italian and Spanish, I'm - Oh, you do fusion with Italian? - Yeah, Sometimes too much fusion causes, you know what? Confusion.
- But good effort.
- Thank you.
- Next up, Jimmy.
Let's go, bud.
- Oh, okay.
I've never actually made pappardelle, so I'm not too confident about my dish.
Hopefully, they think it's amazing.
Because if not, I'm going home.
Describe the dish, please.
It is a vodka no vodka sausage sauce.
Instead of vodka, I used heavy cream and cheese.
- How old are you now? - I'm 12.
How'd you cook the sausage? I put it in the pan with oil and just got a nice brown on it.
The dish is absolutely A vodka no vodka sauce.
And how did you cook the sausage? I put it in the pan with oil and just got a nice brown on it.
The dish is absolutely - Delicious.
- Thank you.
Jimmy, it's seasoned beautifully.
Sausage is gorgeous.
The sauce, rich.
And the texture of the pasta is one of the best.
Young man, you've shown great finesse, great flair.
- Good job.
Well done.
- Thank you.
- Thank you.
Next up please, Jianna.
I am currently The National American Miss Miss Texas.
I've cooked for the talent portion at my pageants, and I won.
So I'm feeling so confident with my dish.
What is the dish? I made a pesto pappardelle with a handmade pesto.
Have you made pappardelle before? Really ambitious.
The pappardelle cut in multiple different sizes so they cook at different times.
Some are a little under, some are a little over.
The sauce itself, I like.
I just wish there was more 'cause it's really tasty.
- Good job.
- Thank you.
Next up, Quincy.
Describe the dish please.
It's a pappardelle pasta with tomato sauce.
- How old are you? - I'm 12.
Unfortunately, your pasta's gone to mush.
A shame, the sauce is delicious, slightly too spicy.
Great dish, it had potential.
But unfortunately, the hero, being the pasta, is way overcooked.
What a shame.
Thanks, Quincy.
Parker.
- Parker, where are you from? - I'm from Michigan.
And tell me about your dish.
Spicy Italian sausage with tomato.
- Is this your first time making pasta? - No.
The pasta itself, you did a really good job.
I mean, it tastes good, it has a good feel in my mouth.
But you have to get the sauce in the dish.
And this is like boiled pasta with just meat in it.
- Thank you, Parker.
- All right.
Philly.
Good man.
Describe the dish.
It's a pappardelle with a red sauce.
- Give me an "S".
- "S".
- Give me an "A" - "A" - Give me an "L" - "L" - Give me an "T" - "T" - What've we got? - "Salt".
- That's what we haven't got.
So this dish could have been really good.
But you can't just rely on the cheese all the time to season it.
- It looks nice, but it just tastes bland.
- Okay.
Next up, Ryan Kate.
I make fresh pasta at home because it's something my family likes.
But my family is not famous world-wide chefs.
What do we have? It's a pappardelle with a tomato basil mushroom sauce, garnished with basil.
All right.
Pasta's cooked beautifully.
I love it.
It's nice and thin.
- The basil, that's a chiffonade that you did.
- Yes.
Which is, you know, something that we learnin culinary school.
- So to be able to do that - It's like thin ribbons.
- Yeah, exactly.
So to do that at 11, great job.
The tomato sauce, I think if you had cooked it right away, and, like, reduced it, and really let it start getting those flavors concentrated, it would have made the dish pop a little more.
But overall, especially with the technique on that pasta, great job.
Thank you.
You three on the balcony, please come down and go to your stations.
Thank you.
Seriously, well done.
Some great dishes.
Unfortunately, at the end of tonight, we'll have to say good night to some of you.
Right now, we have some very, very difficult decisions to make.
Have a chat amongst yourselves, please.
- That looks so good.
- Thank you.
- I'm screwed.
- Why.
- Me too.
I'm surprised.
There's so many that are good out there.
- Did I do good? - You did good.
- You did amazing.
- Thank you.
- Andrew's dish was amazing.
- Yeah.
Incredible.
- Good job, dude.
- Thanks.
- Jimmy's was incredible.
- That was Jimmy's was good.
That was really amazing.
We tasted some restaurant-level pasta dishes.
Sadly, we do have to say good-bye to some people.
If I call your name, please step forward.
We tasted some really, really restaurant-level pasta dishes.
Congratulations to everyone.
Sadly, we do have to say good-bye to some people.
If I call your name, please step forward.
Philly.
Jimmy.
Jianna.
Quincy.
Ryan Kate.
AJ.
Andrew.
And finally Parker.
All of you, there were three phenomenal dishes that really stood out tonight.
Clearly, these three are strong front-runners.
If I call your name, please step forward.
Jimmy.
Ryan Kate.
Andrew.
Yeah, Andrew! Great dish.
Restaurant-quality.
Absolutely stunning.
Well done.
Please head back to your station, good job.
What? I won the first elimination challenge.
How crazy is that? That was a big relief for me.
And I live to see another day.
It's so cool that I had one of the top dishes.
There was some pretty fierce competition.
But it just shows the world how talented I am.
Philly, Jianna, Quincy, AJ, and Parker, you've done fantastically well to get this far.
But I'm sorry to tell you all, tonight is the end of your journey inside the MasterChef kitchen.
I'm sorry.
But the most important thing is that you have earned the right to keep hold of those aprons.
And remember, you are some of the best young chefs this country has to offer.
Please, say good night and good-bye to your friends standing behind you.
MasterChef is something you do once in a lifetime.
You should be so proud of yourself for making it this far.
You did a really good job.
I learned that I can not only cook at home, that I can cook for Gordon Ramsay and Joe and Graham.
I'm sad because I have to say good-bye to all the friends I have made.
- You did such a good job.
- Thanks.
But when I get home, I'm gonna be able to see my puppy, my fish, and my kittens.
They're the cutest ones.
Great job.
See you around, maybe.
I think I'm a winner because Graham said that we're all winners because we all have the white apron.
So when I get home, I'm going to buy a red velvet case, and put a glass frame on it, put the apron in there, and then hang it up in my kitchen.
Next week Pick it up! competition whipps into a frenzies.
Slow down! Please! And the taste of victory will be sweet.
Sorry, Gordon.
Followed by Sausages.
The young home cooks wink up - Where's the pork? - Get your mass over here.
and grind it out stunning dishes.
Wow.
That was amazing.
Definitely the best sausage of the year.