MasterChef Junior (2013) s03e02 Episode Script

Last week the most talented young home cooks in America began the culinary journey of a lifetime.
Whoa! Wow! - Are you excited? - Yes, chef! But only the very best - He's eight years of age.
- Wow.
made the grade.
That is absolutely delicious.
- Amazing.
This looks great.
- It is great.
Congratulations on one of the best pasta dishes I've ever tasted.
Thank you.
Tonight The winner gets to throw a pie in one of our three lovely faces.
The competition whips into a frenzy.
- Pick it up! - Hi! Sorry, Gordon! - Then - Sausages! The young home cooks link up Dude, you're a mess over here.
and grind out - This one's perfect.
- some stunning dishes.
Definitely the best sausage of the year.
Welcome.
I made it through to the top 14.
This is definitely the most exciting thing I've ever done.
Come on down, guys.
Welcome.
I'm a CEO and founder of Mr.
Cory's cookies.
When I was five years old, I started my business Because I love to bake.
Someday I want to have my own food empire.
Welcome back, everyone.
Even though you're some of the smallest competitors no matter what size you are.
You're the 14 best young home cooks in the country.
Now, one of you will be crowned America's next MasterChef Junior.
I'm really excited to have that trophy in my room.
My dad was a professional baseball player.
Being competitive really runs in the family.
Now, Jimmy, Ryan Kate, and Andrew.
You had the three best dishes in the last challenge.
So you three stay there.
Everybody else, please step to the side.
Let's go.
After the last challenge, I think the other kids are scared of me Because I proved that for my age, I'm a really strong cook.
So whatever the next challenge is, I am ready for it.
Now it's time for a special challenge Just for you three.
It's gonna be tough.
And it's gonna whip this kitchen into a frenzy.
It's all about This beauty.
Do anyone know what kind of pie this is? - Lemon meringue.
- That's right.
This is a lemon meringue pie.
And in tonight's challenge, you three will have to do one of the most technical tasks any chef has to do.
All three of you will have to make the meringue.
I make meringues for my family all the time at home, So this should be a piece of pie! At your station, you're gonna find 12 sad, Lonely, naked lemon pies, Just waiting for their good buddy, meringue, - To come save the day.
- I've never made meringue before, but I know that's really difficult to do.
So I'm a little worried now.
The first step to making that meringue is to separate the egg whites and the egg yolks.
Then you whip those whites with a little sugar and cream of tartar, into a frothy, foamy, beautiful meringue.
When your 12 pies are done, you will be the winner.
The winner gets a very big advantage and will get to take one of their glorious lemon meringue pies And throw it in one of our faces.
Yeah! I wanna throw it! Oh, my god.
Listen carefully.
Andrew, you, young man, are gonna be gunning for me.
Thank you, thank you.
Andrew, you don't want to win this, do you? No, I really want to win.
Ryan Kate, if you win this challenge, your pie goes in my face.
Oh, my god! Ryan Kate! Ryan Kate! Ryan Kate, why do you think they're all so excited About you winning this? Because there's a larger target! Oh! Burn! Jimmy, that means it's you and me, buddy.
And we both wear glasses, so you know it's not cool.
I'm winning this.
Riley, you ready to cheer? I'm gonna scream like a girl.
All right, you three, go to your stations.
I'm kind of annoyed that I don't get to participate.
Gordon Ramsay is Gordon Ramsay, And if you get to put pie in his face, Like, you have bragging rights forever.
Okay, on your marks Get set And go! Go, Jimmy! Go, Jimmy! Go, Jimmy! If you're looking for speed and quality, What would your strategy be in the challenge? Separate all your eggs and get every machine working.
Multitask.
How many eggs whites per mixer? So about eight egg whites should do two meringues.
Eight egg whites per mixer times six mixers - Is 48 eggs you have to separate.
- Yeah.
That's not easy.
No.
Do it, Jimmy! Come on, Jimmy! Crack it! Come on, come on! This has yolk! Well, it's imperative you don't get any yolk inside the egg white, Otherwise it takes a little bit longer to whip And you don't get that momentum.
Ryan Kate's about done with that tray of eggs already.
- She's ahead of everyone.
- Look at her.
Ryan Kate in the blender.
Looking bad for Joe.
Meringue is very technical.
The key is to whip it in the perfect consistency.
They don't get overwhipped, they don't get underwhipped, But you want to go quick.
Ryan Kate! She's got the second one.
So how long does it generally take to whip egg whites Till they're ready to go? - About four to six minutes.
- Jimmy's on two mixers.
Ryan Kate is going to three - Does Andrew even have one going? - And Andrew's on one.
Great news for me.
I notice that I'm behind.
Ryan Kate is still in the lead.
So my new approach is cracking two eggs at once.
I gotta catch up quick.
Damn, Andrew is getting his mojo back.
Go, Andrew! Come on, everybody! Andrew is like an absolute tornado back there.
Andrew is on his last mixer.
- Let's go! - Everyone's got all mixers going.
Let's go! Whip it! Come on! Pick it up! He's like, talking to the To the meringue now.
Pick it up! It looks like he's about to tackle them.
Go! Yelling at the mixer is totally gonna help No, it's not.
The mixer is a machine, a machine that only reads wires.
Andrew's starting to coat the pie.
Oh, no! Come on, Andrew! Go, Jimmy! Go! Go, Ryan Kate! Remember guys, you are making One dozen.
Go, Jimmy! Go, Jimmy! - Andrew's in the lead.
- Andrew, slow down! Please! Yes, chef! You're just making him angrier.
Not looking good, Gordon.
It looked great right up until the fifth pie And I'm just like, "You know what?" I'm gonna need more meringue.
" So I go over to the next thing, And the meringue is just not whipping.
You need to whip it a little more.
Come on, Andrew! Andrew's meringue is not quite as stiff.
The unfortunate thing is, needs more cream of tartar.
Go, Jimmy! Pick it up! Whip! - Come on, everybody! - You can do this! It's taking so long to whip.
Now Jimmy caught up.
And now Ryan Kate caught up.
Please.
Wake up, mixers! Ryan Kate's got two more pies to go.
Go, Ryan Kate! Jimmy's got three more pies to go! Go, Jimmy! I'm like, so close, and I'm thinking, If I win this, not only do I get to put a pie in Graham Elliot's face, But I also get a big advantage in the next round.
Let's go, Ryan Kate.
Joe wants some! It's really tense.
Me and Jimmy are so close.
Jimmy, she's winning! She's about to win! Oh, man! Go, Jimmy! Do it! Do it! Ryan Kate's got one pie left! Ryan Kate! Ryan Kate! Come on, Jimmy! Done! Done! Done! Done! Done! Done! Jimmy, nice job! Yeah, jimbo! Jimmy, congratulations, well done! You are the winner.
Yes! Nice try Andrew, nice try, Ryan Kate.
You guys did good.
Good job! I'm so proud of myself that I won, 'cause I beat two of the best chefs, probably, in the competition.
Well done.
Now, Jimmy, who's face are you throwing a pie in? Graham, I'm sorry.
Not cool.
But good job.
All right, Jimmy, get the biggest pie, The one with the most meringue, and come round, please.
The one on the left, on the end.
No, no, no, no, no, no, no! That one! Yeah! Yeah! Yes! Yes! Okay, are you ready to come and throw a pie? Yes, chef.
Let's go.
- Go, Jimmy! - Excuse me, guys.
Now Jimmy, take your time.
Look at those lovely little cheeks.
Graham looks so nervous about getting this pie in his face And he's just like, tortured.
It's so funny.
On the count of three, okay? Get him good.
One Two Three! Gross! Good job! Great job, Jimmy! Well done.
Everybody else, over here.
I think there's 11 of you.
Jimmy how many pies are left on your station? Um, 11.
- What? - What are the chances? You guys know what to do.
- I'm ready to throw something! - I'm coming for you Joe! Gordon Ramsay! Chef Ramsay, you better watch out.
I'm coming for you.
Everybody else, over here, I think there's 11 of you.
Jimmy, how many pies are left on your station? Um, 11.
- What? - What are the chances? You guys know what to do.
Gordon Ramsay! I'm coming for you, Joe! - Small ones first.
- First up is 6'6" Riley.
Get Joe, get Joe, get Joe, get Joe! Watch out! - $20.
- You know who needs it.
- Go for Gordon! - No! Get Joe! Direct hit! - Nice! - Thank you! Next.
- All right, Alexis.
- Where are you going? Oh, yeah! Get it all over that bald head of his! Delicious.
Next up, Kayla.
If I did this at home, I'd probably get in trouble for it.
But here in the MasterChef kitchen, it's allowed.
Hi! So I savored the moment.
Next up, Mia.
You have hair now! They look like clowns that got threw-up on.
I just want it to happen over and over again.
Kyler, wrong stairs, wrong stairs.
Wrong stairs! What kid can say they've thrown a pie at Gordon Ramsay's face? Good job! I can.
A direct hit.
The judges are usually so intimidating All right.
But Gordon Ramsay's way less scary when he has pie all over his face.
Sorry, Gordon.
You just got served.
That was awesome! We need to clean up.
We'll be right back for the next challenge.
Give us one second.
I think it's gonna take longer than one second to fix all that.
All right, everyone, come and line up In front of us, here.
Now it's time for the next challenge.
Perfect.
In this upcoming challenge, you're going to have to make us a delicious dish using what's under here.
Open it! Does anybody have any idea what this machine makes? What is it? So Joe opens up the box and I see this machine.
And I'm thinking, "What is that thing, a medieval torture device?" You use it to make this Sausages! Oh, my gosh.
When is it gonna end? Wow.
Who likes a good sausage? I hate sausage.
It's disgusting.
I don't want to eat it.
I don't want to be near it.
I'm like, ready to pack my bags.
Now making sausage is not easy.
You have to get your spice and meat blend perfectly balanced.
You have to grind the meat to the right consistency.
If they're overstuffed, they'll burst.
Understuffed, we're gonna end up hungry.
But what's even more difficult is to take that sausage and use it to make a stunning, composed sausage dish.
Now that's nearly an impossible task in the hour we're giving you.
An hour? That's why this is going to be your very first team challenge.
Yeah! You'll be making sausage dishes in teams of two.
And the person picking those teams, the person who's gonna be holding all of your fates in his hands I love you, Jimmy.
The sultan of sausages That person is Jimmy.
So I'm excited about this challenge, but I'm worried that Jimmy's advantage, he might use it against me and try to take me out of the competition.
Okay, Jimmy.
Stand up here with us.
It's really a lot of pressure to pick all the teams.
Because I want to get people out, but I want to be nice about it.
So Jimmy, the most important choice Pick your teammate.
I want to be with someone who I know I can work with and has the same kind of strategy that I do.
My teammate is Kyler.
- How's that Kyler? - Feels good.
- Come up and stand next to Jimmy.
- Come up.
The fact that Jimmy picked me says a lot about me as a chef.
It means I'm one of the best.
Now, Jimmy, you need to pick the next team of two.
I'm putting together Ayla and Riley.
- Wow.
- Ayla and Riley.
Shake hands, hug it out.
Right, next two.
I'm going to put together Andrew and - Cory.
- Wow.
I'm trying to be strategic at this point, because Andrew is a really strong competitor of mine.
They're both two very good chefs, but they're complete opposites when it comes to cooking.
Andrew, how do you feel? I feel great because I can work together with anybody and I can take anybody out of the competition any day of the week.
- Great attitude.
Okay, interesting pairing.
Next two, bud.
Jack and Nathan.
- Wow.
- WWhat? - Strong team.
- That's a strong team.
- Right, next two.
- Jenna and Mia.
Wow.
Jenna and Mia.
I'm definitely here to win, but I'm also here to make friends, so I want to put people together that work well together in the kitchen.
- Right, next two.
- Ryan Kate and Kayla.
Wow.
Which leaves us with our last team, Alexis and Micah.
Well done, Jimmy.
Please, join the rest of them as a team.
Good job.
Working in teams of two, you're each gonna have one hour to make us delicious, homemade sausages.
Then, use that sausage to make an incredible sausage dish.
In the equipment room, you're gonna find an array of incredible meats to make your sausages Including, pork, beef, chicken, duck, turkey, wild boar, venison, chorizo, and even kangaroo and ostrich.
Remember, elimination is on the line.
You must work together as a team.
Because if you don't, you could be going home.
- I want to go home as a winner! - There you go.
- Me too.
- Me too! Your one hour starts Now! Let's go! Let's go, Cory.
Go to the equipment room and get the sausage maker.
- Dude, I got the machine.
I work out.
- I work out too.
Sausage machine first.
First thing, that sausage machine.
Probably weighs more than most of those contestants out there.
This is heavy equipment, heavy challenge, heavy-duty cooking.
Thank goodness they're working in pairs.
Yeah.
Let's go get the meat! So we're looking for sausage.
But most importantly, a composed sausage dish.
What do you want to see on yours? I think you have to start from the beginning, right? First, you gotta think of the dish.
Sausage in sauteed vegetables.
- Cory, we're gonna make spaetzle.
- No! And then you work back and start at the meat blend.
- I need kangaroo.
- Where's the pork? The first thing I'm thinking about is "What are the meats? What's my percentage of fat to protein?" Then you have to grind the meat, make the sausage, fill it, tie it, And then, oh, it's not over You have to make a dish.
A very difficult In an hour, that's a lot.
We're gonna make a pork and pork chorizo sausage with sauerkraut and roasted potatoes.
I'm really happy that I'm on a team with Mia.
We've become such close friends, so I think we can work well together inside the kitchen.
Me and Nathan are making a sausage with wild boar, and veal, and polenta.
We're just keeping it cool, and we think that's the trick to success for this challenge.
You know, I think the key to tonight is gonna be the teams that have a clear leader.
And there's no dissension in the ranks.
- That? - Like that.
- Or thinner? - Exactly like that.
- How about something smoky? - No Like, we could do some apple and bacon No! I think Jimmy took a direct strike at Andrew by giving him Cory.
I think that he thinks that Cory and his hyperness will throw Andrew off his guard.
What do you want to do for the sausage? Come on, tell me! I need your ideas.
We're having a hard time coming to a consensus on what we're gonna make.
This is exactly why Jimmy picked our group.
I don't understand one thing that Andrew is saying, 'cause he's really bossy.
We gotta use that sausage maker.
No, we're gonna do a top with apple sausage.
At the end of the day, if we keep fighting, I don't even think we're gonna have a dish.
Do you understand? There's like a barrier between us.
I need to keep this in control, or else we are going home.
- I need a thingy! - Dude! - I need a squishy bomba! - What is this kid doing? In their first elimination team challenge, each pair of junior home cooks has just 60 minutes to make their own sausages from scratch.
This is gross! And turn them into a restaurant-quality dish.
At the end of the challenge, one team will be going home.
- How about smoky? - No.
- Like we could do some apple and bacon.
- No.
This is exactly why Jimmy picked our group.
Even though Cory's like, all over the place, I know I have to keep my composure.
No matter what happens, we are a team.
We're already doing spaetzle.
Now what do you want to do Oh, man.
A quail cake topped with an apple cinnamon.
All right, whatever you want to do, but we're making spaetzle! Yes, make the stinking thing! Cory's gonna do this quail cake.
I'm gonna do herb and cheese spaetzle with a mustard cream sauce.
So we're gonna see which one we think is better.
We cannot go home.
Oh, no.
All right, guys, Ryan Kate, paired with Kayla, what are we doing? We are making pork venison sausage with sauteed vegetables and polenta.
Wow, so the dish itself sounds awesome.
I'm worried about the venison though 'cause it's so lean, so it can dry out.
So what are you gonna do to make sure that that doesn't happen? - Not overcook it.
- That's the big one.
Yeah.
- So we've got New York - And Texas! - And Texas.
That's a huge, huge difference as far as culture goes.
- How are you guys coming together? - We both compromised with the meat.
We both compromised with the vegetables - And the whole recipe.
- Yeah.
- All right, good luck, guys.
- Thank you! Kyler, you were first picked, dude.
Jimmy, you picked Kyler number one.
This is like, the leading team now.
This is the dynamic duo.
You guys got a lot of pressure.
- Yeah.
- Is this your blend here? - Yeah, this is our blend.
- So what's in the blend? It is a blend of pork butt and kangaroo.
- Kangaroo? - Yup, kangaroo.
- No! - Yeah.
We think it's gonna wow you because no one else is using it.
You guys are crazy.
What are you gonna serve it with? A fennel salad with corn and poblano pepper and biscuits.
So Jimmy, tell me honestly, who is destined to leave the kitchen tonight? Andrew and Cory are like, complete opposites sides of the kitchens.
- Oil and vinegar.
- Yeah.
Dude, we don't have time.
We don't have time.
And you think that oil and vinegar is gonna make 'em sink.
- Yeah.
- Good luck, guys.
- Thank you.
- Thank you.
This is ready.
The quail cake is ready.
- I'm gonna get the plating ready, okay? - Plate? Dude.
Oh, my gosh! Start thinking about cooking your sausages.
- Dude, we gotta hurry up.
- I know.
We need to start cooking our sausage.
- Ladies, how are we doing? - Good.
- We're doing great chef.
Describe the dish, please.
We're making a white bean swiss chard stew.
That looks like a little sort of French cassoulet there.
I mean, delicious.
What's in the sausage? Smoked paprika, salt, pepper, and thyme.
Now you're eight and nine years of age.
Who's taking charge? - We both are.
- Yeah.
Because she's more familiar with the sausage.
And I'm more familiar the stew.
- Is it good? - Needs a touch of seasoning.
Okay.
We need some more salt.
- Ladies, good luck.
- Thank you.
Yeah, drop 'em in.
I'm getting it in.
- How'd it taste? - It's bland.
- Okay.
I'm sorry, but we have to take that off.
I got an idea.
I got a good idea.
I need a lot of spinach.
Spinach, spinach, spinach! Right.
Riley, Ayla, describe the dish please.
What we're making is english banger sausages.
- Seriously? - Yes.
- English banger sau - Yeah.
- Well That Have you read my mind? What are you serving it with? What we have with it is a red onion gravy with Oh, my goodness.
- With a mustard mash.
- Hold on, mustard mash? Red onion gravy? It's taking me back home to London.
Who's cooking the sausage? That's still, like, in the water still.
That's still in the water.
How long are you poaching it for? Well, hold on a minute.
Put your finger in there.
A-the gas is off.
B-the water's cold.
The gas is not on.
Oh.
Guys, this thing need poaching, right? Yeah.
Holy mackerel.
I'm a nervous wreck.
My sausage is just not cooked at all.
Come on, get the gas on, 'cause we gotta cook that thing.
We are running out of time.
Man, Ayla.
Oh, my gosh, this is not gonna turn out well.
- Right, who's cooking the sausage? - That's still, like, in the water still.
Well, hold on a minute.
Put your finger in there.
A-the gas is off.
B-the water's cold.
Guys, this thing needs poaching, right? Yeah.
Holy mackerel.
Come on, get the gas on 'cause we gotta cook that thing.
It sounds delicious.
I'd like it cooked though.
Not a sausage tartare.
There's only ten minutes left on the clock.
I don't know if we have time to get our sausage cooked, But I just gotta hurry up and do this.
I don't think we're gonna finish in time.
Gotta start grilling those sausages.
- Incredible.
- Yeah.
- Fascinating out there.
So what's going on up front? Andrew and Cory Not even working together.
Dude, you're a mess over here.
Clean up.
You know we need a bigger plate than that.
No, this is it.
This is what we're gonna do.
You can just see that a mile away.
Jimmy and Kyler have decided to mix a traditional pork sausage with kangaroo.
- Wow, it's so lean.
- Incredibly lean.
You think it's okay for sausage, or does that worry you? If you've got the back-up of the fat it could work.
But it's a weird combination.
- We cannot let those pop, okay? - I know.
Jenna and Mia, I mean, they look very strong indeed.
Mia's got these beautiful roasted potatoes.
And they're doing a pork sausage.
It looks brilliant.
This one's perfect.
Alexis and Micah, they're doing a traditional cassoulet.
Love the idea of the sausage and beans together.
- What do you think of the stew? - I think that's gonna keep us in.
- I'm expecting great things.
- Yeah.
- Jenna, we have to start plating.
- Let's go guys, come on! I think it's cooked.
A little bit longer.
Just a little bit, okay? Rush, rush! Taste everything.
Make sure the seasoning is perfect.
Guys, remember, for one team, sadly, it's come to the end of the journey.
Make sure it's not you.
- Perfect.
- That looks so pretty.
Think about your plating.
- Dude! - I know, I know.
I got it! Ten, nine, eight, seven, six, Five, four, three, two, one.
And stop! Hands in the air.
Great work, everybody.
Seriously, well done.
First up, Mia and Jenna.
Explain your dish to me.
This is a pork and pork chorizo sausage With a quick sauerkraut and roasted potatoes.
You guys went the more rustic route.
Well, we're both like, half-German.
So we decided kind of to go with like, a German dish.
Wow! That is amazing.
Oh, my goodness.
This is really, really good.
- Thank you.
- What's the blend for the sausage? Pork and pork chorizo.
Wow! - That is an amazing, amazing dish.
- Thank you.
It's beautiful in its simplicity.
This definitely has a German summer festival feel to it.
This is what I would expect if I went in my lederhosen.
What's that? Lederhosen are those funny shorts that german people wear to go dancing.
- I have lederhosen.
- They're a little bit out of date.
- I do, and I yodel.
- Can you yodel for us? Very, very impressive.
Thank you very much.
It's put on the plate with a rustic charm.
Whose idea was it to plateit like this? Um, it was sort of both of ours.
Whose idea was the blend inside the sausage? That was both of us.
- Who seasoned it? - Both of us.
- Both of us.
Let me tell you.
That is perfection.
I want to pick this up now and take it to my Gastropub in Vegas, 'cause it'd be a big hit there.
Honestly, I mean, Jimmy had the whole challenge in his hands tonight, and what he's done is put two very talented young girls together, 12 and 10 years old, and it's caused a massive explosion.
'cause your sausage is absolutely delicious.
Definitely the best sausage of the year that I've tasted.
- Well done.
Both of you.
- Thank you.
- Thank you so much.
Thank you.
Gordon Ramsay is like, the best chef in the world, and for him to say the best sausage of the year? I mean, that is like, amazing! I thought we were gonna go home.
All right, next up, Micah and Alexis.
I was nervous about working with somebody younger than me, but our dish looks very good.
So I feel me and Alexis will be able to stay in the next challenge.
Please, one of you, give me the description.
We made pork sausage with a white bean Swiss chard stew.
Wow.
Sounds sophisticated.
- What is inside the sausage? - It's cooked meat that is not raw.
Cooked meat that's not raw.
That's how you would sell it on the menu? Yup.
- Interesting.
What kind of meat? - Pork butt.
You know what the real word is for it? - What? - It's pork booty.
No, it's not, I'm kidding.
It's the shoulder.
It's right here.
So it needs some fat in it.
Bacon or fatback to go through, because what you end up with when you cook it is You see how crumbly it is? It starts kind of falling apart and flaking.
The beans could've used a little more cook.
Great effort on the sausage but unfortunately, atill needs a little more seasoning, and something to make it a little more moist and held together.
Thank you.
Right, ladies, the stew underneath, tell me what's in there.
In the stew we have sliced carrots, onions, and celery.
White beans and rainbow chard.
Right.
And cherry tomatoes.
So when we have a challenge like this, someone needs to take control of the sausage.
In a way, they have to own it.
Who took charge of this sausage tonight? I did.
Did you taste it before you put it inside the casing? Yes, we both tasted it.
'cause all the ingredients sounds like it could have that amazing flavor.
But it's really bland inside.
And when you serve a bland sausage in a stew, It just dilutes it even more because it's a big watery sauce that doesn't taste of anything.
Such a shame 'cause I like the coarseness of what you've got going on inside the casing.
But what you haven't got, is the most important thing, is seasoning.
There's a lot of good sausages behind you tonight.
Unfortunately, this isn't one of them.
Such a shame 'cause I like the coarseness of what you got going on inside the casing.
But what you haven't got, is the most important thing, is seasoning.
There's a lot of good sausages behind you tonight.
Unfortunately, this isn't one of them.
Thank you, ladies.
The judges didn't really like Micah and Alexis's dish.
I really like both of them and they're my greatest friends in the competition so I really don't wanna see them go home.
Okay, next, Jimmy and Kyler.
Walking up to the judges, I'm kind of confident about our dish, but I am a little bit nervous because the judges expect a lot from me.
Wow.
That's some fancy-looking stuff.
Now Jimmy, you were in charge - And you got to choose all the teams.
- Yes.
Do you think that you were evil, menacing, or were you kind and benevolent? I think I was mostly kind.
- You were a little bit menacing.
- A little bit.
I know what you were up to.
Tell me about the dish.
It is a pork and kangaroo sausage with a sunny side up egg on top, and a biscuit sandwich.
And on the side, you have a fennel salad.
Who thought of using the kangaroo? Very courageous, unusual pick.
I thought of using the kangaroo 'cause I thought it would be very different, and it would have a good flavor.
- You think it was a big risk? - I think it was a pretty big risk, but I think we pulled it off pretty good.
Were you in agreement with him? Are you as much of a daredevil as Jimmy? - Yes.
- Are you a culinary Evel Knievel? Yes.
You know who Evel Knievel is? - No, I don't know who it is but - Such a shame.
- What year were you born in? - 2001.
- What year were you born in? - 2003.
You missed it by a couple of decades.
Great dish.
I love the biscuits.
Corn salad, very fresh and light.
Fried egg shows terrific technique.
- Congratulations, guys.
Good dish.
- Thank you.
- Thank you.
Guys, visually it looks beautiful.
It looks like you've got some great finesse going on.
Whose idea was that to put that on the plate that way? Mine, chef.
Now talk to me about what's inside the sausage.
It's a pork butt and kangaroo.
With shallots and garlic.
There's good news and bad news.
The good news is it looks good.
The bad news is it doesn't taste as good as it looks.
Sausage is dry.
I disagree with Joe.
It doesn't have that excitement That you normally get inside a sausage.
When you cut them like that, at length-ways, - You just dry the sausage out.
- Okay.
Biscuits could be a little more fluffy, but I like the idea.
Salad, I don't really think of a sausage and a salad going together.
And unfortunately, kangaroo doesn't do it for me.
- Leave that to the Australians.
- Okay.
- Okay.
- Thank you.
- Thank you.
- Thank you.
I'm just kind of worried at this point.
It's a split decision between the judges.
So now I'm just hoping that there's gonna be a few dishes that are below ours.
Next up, Ayla and Riley, let's go.
Riley's the youngest in the competition and I think he's amazing.
Nobody wants to see Riley go home.
Excellent, Ayla, describe the dish please.
We made English banger sage sausage with mustard mash and red onion gravy.
- Do you have any other sausages? - No.
Is that it? That little weiner? Well, it's tiny, and he's tiny, so - It's a Riley-sized portion, right? - Yeah.
- And what's in the blend? - We just used pork butt.
- Just pork.
The good news is the sausage is absolutely delicious.
Seasoning, spot on.
Mash, delicious.
- I just want a bit more of it.
- Okay.
In Britain, we don't serve portions that small.
However, it's a great effort.
Well done.
- Thank you.
- Thank you.
Good job, Riley, high-five it.
All right, next up please.
Jack and Nathan.
All right, guys, tell me exactly what we have.
We have sausage made out of veal shoulder and wild boar.
and we have polenta with veal stock and spinach cooked in yuzu and beef demi-glace.
So that's a lot of interesting things going on together.
Polenta is awesome.
Really good.
The spinach with the yuzu, I've never seen that done.
Yeah, we were trying to incorporate Asian with rustic American.
Most of the time, I would say stay away from that.
This time, I think it's nice.
It's floral, it comes out together.
It's a good job.
The sausage itself, a little more fat, less cook.
Everything else is spot on.
- Good job.
- Thank you.
Next up, Ryan Kate and Kayla.
Describe your dish.
It's pork venison sausage with sauteed vegetables and polenta.
Polenta's like, one of my favorite things.
Where I come from, in Italy, that's all we eat.
Wow! This is amazing.
It is like a classic Italian Trattoria dish.
If you went to Italy, you could get a dish like this in any restaurant.
Wow.
I think it looks really good on the plate.
And I like the plating a lot too.
Thank you.
Reminds me of home.
One of the most tender sausages of the night, certainly.
- Really great job.
Thank you.
- Thank you.
- Good job, guys! - Thank you.
Next up, Andrew and Cory, please.
I'm shaking in my boots right now.
The finished plate looks terrible.
'cause we were not even a team.
And I just hope we can get through this round because I don't want to go home.
Wow.
Right.
Andrew, describe the dish, please.
So here we have a seared chorizo pork sausage with sauteed spinach with garlic, and a spaetzle with a mustard cream sauce.
Andrew what did you do on this plate? I did the sausage, I did the spaetzle, and the sauce.
And Cory, what did you do on the plate? I made the spinach and I helped him make the sp - Spaetzle.
- Yeah, spaetzle.
So you were obsessed with a quail egg cake.
Where are they? I tried it, and then we just threw it out.
See I'm very keen to make sure that I support you 100%.
But when you start wasting time, there's no point in you being here.
- Are you taking this seriously, guys? - Yeah.
- Yes, chef.
Who put the blend in the sausage together? - I did, chef.
- What's in there? The pork butt, chorizo, some paprika, and there's some cumin.
The sausage is dry, the spinach is bland, And the sauce is good, and the spaetzle is good.
But the hero tonight should be what? - The sausage.
- Sausage.
And when I expect you guys to work together, I think dishes should be twice as good.
And I know if you concentrate, You could do a damn sight better.
And if you don't give me your 100% concentration, Then I'd like you both to go home.
Wow! If you concentrate, you could do a damn sight better.
And if you don't give me your 100% concentration, Then I'd like you both to go home.
Wow.
Thank you.
That tasting, overall, was horrible.
Our team is probably like the worst one here.
I need to stay here.
It's way too soon for me to go home.
Right, everybody, well done, Considering how tough that challenge was.
But as you know, one team is leaving the competition tonight.
Right now, we need a moment to discuss what we just tasted.
Excuse us.
I wasn't over-impressed with Jimmy's and Kyler's.
I mean, it was just the wrong blend and the kangaroo.
Micah and Alexis, the beans undercooked.
the vegetables not really tied together.
You did really good.
And that's something you should be proud of.
And Andrew and Cory's, I mean, you could taste the disappointment on the plate.
There's just no synergy there.
Yeah, I think it's pretty clear.
Tonight's challenge was incredibly tough.
There was one standout dish that Joe, Graham, and myself felt that we could happily put on our menus.
It was that good.
The dish of the night Belongs to Jenna and Mia.
Well done.
Good job.
But sadly, you know this is a elimination challenge.
Will the following two teams please come down to the front? Cory and Andrew.
The next team is Micah and Alexis.
Please come down.
All four of you, you all did a very good job.
The competition in this kitchen is tough.
And we have to make some very difficult choices.
and this doesn't get any easier for any of us.
Both of those teams are really talented and it's hard seeing my friends leave.
The team that will be going home, but should walk out of here with great pride for what they've accomplished Will be Micah and alexis.
Cory and Andrew please go back to your station.
Girls, I am so sorry to see both of you leave.
You came into this competition with bags of energy.
You are so talented for your ages.
It's extraordinary.
And underneath all that, you're great fun to have around.
Be proud of what you've accomplished.
Okay? Thank you, chef.
Come and say good-bye.
Well done.
Well done, well done, well done.
Come here.
Come on.
Hey.
Well done.
Guess what, you guys did great.
I'm so proud of both of you.
You're so amazing at cooking.
Thank you.
You really are.
It's gonna be all right.
You guys will go on and cook.
And you'll go home and see your mom and dad, okay? - Okay.
- All right, thanks.
Smile.
Smile at everyone, show them how proud you are.
Give us a little smile.
Good-bye, ladies.
I'm gonna miss you guys.
We love you so much, okay? I really wanted to stay longer but I'm gonna go with my life-long dream of being a teacher that teaches kids how to cook.
You did a great job.
You should be so proud of yourself.
I am very proud of myself for being in the competition.
I'm excited to go home to see all my brothers and sisters and my dad.
Next week, a giant mystery box challenge lifts the lid on the future.
It's me, Gordon Ramsay.
Age But the extraordinary skills of these young home cooks never get old.
Put up a plate like this, you're sending tremors through the rest of the room.
Then a terrifying elimination test.
- Be careful.
- That bites back.
Oh, my god.