MasterChef Junior (2013) s05e07 Episode Script

- Announcer: Last week - Please welcome - ( gasps ) - ( gasps ) Julie Bowen! one of America's favorite moms Ew! joined the junior home cooks.
( gasps ) Mommy! but the mother of all challenges Celebrate your m by cooking a dish in her honor.
proved too much I know you can do better.
That was not your strongest dish.
for Mashu and Donovan.
Thank you, guys.
Announcer: Tonight Go to the next one, go to the next one! Announcer: the top 12 team up - Speed up, come on, let's go.
- Augh! to squeeze out a win, Smash those pies into the judges' faces! and victory ( kids laughing ) will be sweet.
Then, the judges fire up the competition All: Whoa! and while some bring the heat - Avani: Beat that, Gordon.
- Announcer: others - Lila: Oh, my God, it's a burn out! - Ahh! go down in flames.
- Uh oh.
- Oh, God.
Let's go! ( kids cheering ) It feels so awesome to be in the top 12 of the biggest cooking competition in the world! Jasmine: Whoa, oh, my gosh! Shayne: There's only 11 people standing between me and having my very own Tex-Mex food truck.
Welcome back, guys.
Jasmine: Being in this competition every single day and advancing, I'm getting so much closer to the trophy and I feel like the trophy is just kind of like whispering in my ear, "Come on, you can do this.
" We are so excited to introduce yet another amazing guest judge to this kitchen tonight.
( gasps ) This culinary all-star runs multiple restaurants across America, and tonight, he's here to help mentor you.
Please welcome Chef Richard Blais.
( cheers, applause ) Richard Blais! Oh, my God, how cool is this? Richard Blais.
He's the one that inspired me to do molecular gastronomy.
Oh, my gosh! And I can't believe he's in this kitchen to eat our food! Hey, everybody.
I am beyond excited to be here with you.
The caliber of talent on "MasterChef Junior" is incredible.
And I'm sure we're gonna have a lot of fun tonight.
Now, in this culinary skills challenge, you will all be competing, working in teams of three.
In order to determine your teams, everyone will come up and grab a straw.
Whoever has the same color straw as you, those home cooks will be your teammates.
Come on up.
- Thank you.
- One straw, one straw.
- Blue! - Red! - Yellow! - Brown.
The color straw I pick is brown, and Justise and Afnan had the same color, so we're on the same team together.
All boys? Are you kidding me? Me and Justise again! Last time we were in a team challenge in the kitchen, I was on a team with Justise, and we ended up winning the challenge.
Gordon: Now, aprons.
Evan: I'm feeling pretty good against these other teams.
We've got this one.
There you go.
This is huge.
I'm really good at multitasking.
Syd is really good at being quick, and Mark is really good at staying focused.
and I think if we put all of our strengths together, we can win the challenge.
Gordon: Yellow team, Peyton, Shayne, Cydney.
The red team, Jasmine, Avani and Adam.
The brown team, Afnan, Justise and Evan, and the blue team, Mark, Lila and Syd.
Four dynamic teams.
Christina: Now tonight, you guys are stepping into my world.
- Pie.
- Kids: Pies! This is a pistachio pudding pie.
It's one of my personal favorites.
Each team will be responsible for assembling as many cream pies as possible.
To make sure you know how to do it just right, - I'm gonna show you how.
- Yes! Now, the secret to a cream pie is just the right amount of pudding in the base.
You don't want too much, you don't want too little.
I like to use a little offset spatula.
Gotta make sure that pudding is even all the way around.
Then it's time to pipe that whipped cream.
So, give the tail a little twist.
I like a little dome on the top of my pie, so I start by putting a little bit more in the center.
And from there, round and round and round.
- Beautiful.
- I like to use one of my hands to guide the piping tip.
And then a little bit of pistachio garnish.
So there you have it, a perfect cream pie.
Each team will have just ten minutes to complete as many pies as possible.
And we're not accepting any pies that are less than picture perfect.
Now it's time to head to your stations.
Christina: At your stations you have everything you need to make us your MasterChef-worthy pies: pie crusts, pudding, freshly-whipped cream, piping bags, and your team's garnish.
Now when time is up, Gordon, Richard and I will tally up each team's best pies and from there determine the winners, who will then be safe from elimination.
There's one more reason to win this challenge.
The team with the most MasterChef-quality pies will get to throw a pie in the face of Gordon Ramsay.
( kids cheering ) I totally want to do that.
It won't just be me with a face full of whipped cream.
All of us, Richard, Christina and I, will get the big pie in our face tonight.
( cheers, applause ) Right.
Your ten minutes starts now! Okay, team, come over here.
Come over here.
You get that there, and Adam, you pipe.
- Argh! - This isn't heavy.
Guys, come on, I've spent a lifetime learning how to perfect pies.
This is not an easy challenge.
You get that in the piping bag, and I'm gonna start passing 'em down in a minute, okay? Most great kitchens run like a factory.
I would have someone go lay out the pudding in all of the pies and then follow them with the piping.
And you put your anchor on that piping.
It's gotta be the person that has the most control, - the steadiest hand.
- Oh! Right behind you, right behind you.
Let's talk about what we don't want to see tonight.
We don't want to see the filling all over the crust.
- Christina: Absolutely not.
- Gordon: We don't want to see the garnish all over the place.
Christina: This challenge is about quality for sure, but it's also about quantity.
So it'll be interesting to see how they arrange and strategize.
Whoo! Don't forget the dome in the middle, Jasmine.
Jasmine: Our strategy to win this challenge is to make sure that all the pies that we get done are good and perfect.
Okay, I'm done with that one.
Jasmine: So we're going to prioritize quality over quantity.
Let's make it perfect, guys! It's beautiful.
Make sure those pies are perfect, Mark! Syd and I are filling up the pies as fast as we can, - while Lila is piping.
- I got the spoons.
Mark: Quantity over quality right now.
Okay, we don't need the spoons.
Blue team is just going straight from the mixing bowl - right into the pie.
- Christina: Oh! If you get pudding on the pie crust - Richard: That's it.
- It's gonna get soggy.
It looks unfinished.
It looks messy.
Lila: Mark, you're dripping it all over! Aah! Five minutes to go, guys.
Halfway! Shayne.
Shayne.
Shayne.
We want to make sure that we do the whole pie at once, so we'll fill one pie up, then whipped cream it, fill one pie up, then whipped cream it.
- Is this good or more? - Here, let me try.
Slow and steady wins the race.
Gordon: I'm seriously worried about the yellow team.
They're stopping, starting.
There's no system.
Guys, I need a space! Cydney, Cydney, go over there.
- Take your pie over there, Cydney.
- I'm sorry! I need some space, too, you know.
They're just three individuals not working as a team.
Just like a professional kitchen, there has to be communication.
Come on guys, we can do it! Looking good, Afnan.
Evan: In order to win this challenge we need to make communication the top priority.
The best thing to do is to stay calm and motivate each other.
Evan: Teamwork is key in this challenge.
Come on you guys, we gotta get these perfect.
We are going to smash those pies into the judges' faces! Guys, we're down to the last three minutes! - Oh.
- Christina: The red team is looking pretty good.
Adam's piping skills are strong.
Avani, I need you to hurry up and fill those pies, okay? Richard: They don't have as many, but they have some beautiful-looking pies.
- Yeah.
- Speed up.
Come on, let's go.
Guys, we need to communicate.
Okay, one person on filling, one person on whipped cream.
Shayne, Cydney and Peyton seem to have a system.
Richard: Yeah, they're figuring it out.
You can see they picked up the pace a little bit.
We're doing good, guys.
We are down to 60 seconds to go, guys! Christina: Come on, guys! You can do this! Gordon: Start decorating! Blue's got a lot.
Oh, no, they're doing really good.
Both of you are doing excellent.
Adam, take it! Take it! Oh, these are not clean! - Do not crack, Afnan.
- Mark: Hurry, Syd! Christina: Blue and red are looking strong.
Gordon: Neck and neck.
- Gordon: Ten - Aah! Judges: Nine, eight - Hurry! - Judges: Seven, six five, four Three, two, one! - Gordon: And stop! - Christina: Hands in the air! Adam: We did good, guys.
Well done.
Right, let's count.
We have a lot of pies, but they're not all the best.
We worked really fast, so some of them look sloppy, but I think we have enough to win the challenge.
It looks like it's gonna be pretty close.
All the other teams have around the same amount of pies that we have.
I'd buy that one.
Evan: But we had a great system going, so I think we have this challenge in the bag.
Adam: I look around and I see the other pies on the other stations look a bit messier.
This could be the best pie we've seen.
Gordon: Yeah, I think it is the pie of the night.
So I'm hoping the quality of our pies will really stand out to the judges.
What happened here? I think that we did okay.
It's a mess down there.
Cydney: It was a rough start, but in the end, we pulled it together, so I'm just really hoping that we could win this challenge.
Christina: All right.
The results are in.
First off, you all did brilliantly.
That was a true skills test and you all showed some real skill.
Now, the yellow team, you scored eight beautiful cream pies.
Well done, yellow team.
( applause ) Blue team, you scored 12 beautiful pies.
Nice job.
Red team.
Your score Ten.
That currently puts blue team in the lead.
So brown team, you're hoping to beat the blue team's 12 pies.
It was close, very close.
Your final number of pies is 14, making you the winners! We did it! We did it, guys! We did it! Your pies were beautiful, and how you got 14 done in ten minutes was astounding.
Brown team, each grab a pie and come stand up front.
and everyone else, come down here to watch this most epic moment.
I just got saved, again.
I'm gonna get to go up to the balcony again, and I get to pie the judges in the face.
This competition just keeps getting better and better, and a lot messier.
( kids laughing ) - Oh, my God! - ( kids laughing ) Aw, baby Gordon.
( whimpers ) - First up, Afnan.
- Yay! - Uh - ( cheers, applause ) ( kids laughing ) - ( kids laughing ) - Oh, my God! ( kids laughing ) Aw, baby Gordon.
( whimpers ) - First up, Afnan.
- Yay! - Uh - ( cheers, applause ) ( kids laughing, cheering ) Gordon: Next up, Evan.
Goo in the hair.
( kids laughing, cheering ) That's called a parfait.
( laughing ) Finally, Justise.
Sorry, Gordon, but this pie is your worst nightmare.
( kids laughing, cheering ) Get it in his hair! - ( kids laughing, cheering ) - Your bobby's on the ground.
Justise: He can't see.
Kids: Oh! Uh oh! He looks scary.
Brown team, well done.
You are safe from elimination.
Please head up to the balcony and enjoy that delicious pie that Christina has made specially for you guys.
Right.
Please, all of you, change your aprons while we get cleaned up.
Oh, man.
Cydney: I just saw the greatest chef in the whole world get pied right in the face.
I thought Gordon looked scary before, but now ( shudders ) - Lila: That was fun.
- That was satisfying.
( laughs ) That's better, right? Excellent.
Please, come and stand in here.
Thank you.
That's better.
Everyone knows that a great dish starts with the right tools.
And tonight's dish starts with a show-stopping tool.
Right under here is my favorite gadget to cook with.
It's also the foundation for your next challenge.
( whispers ) What is it? Richard: It is - a blowtorch.
- Oh, my God.
- Oh! - Oh, my gosh.
- Any young arsonist's dream, right? - Uh A blowtorch? I'm only eight years old.
Only the best chefs in the world use a blowtorch.
- Oh, no! - Oh, my gosh.
( gasps ) Ignite! - Whoo! - ( applause ) I'm not called Richard Blais for nothing.
- Blaze! - ( kids laughing ) Gordon: Now, for tonight's elimination challenge, you must all use this amazing tool to create a dish that will set our palates on fire.
- Whoa.
- What? To spark your creativity, I've brought a few examples of my favorite dishes to make using the blowtorch.
My appetizer is one of my favorite dishes.
It's a tuna tataki with charred onions.
so I'm just gonna barely sear all sides of it.
Oh, I see it.
And then I'm gonna turn my attention to the brûléed onions.
I'm just gonna slice our tuna, and then we're gonna plate our beautiful barely seared tuna, and just drop some of our beautiful charred onion petals - right on this dish.
- Mmm.
That is an amazing appetizer, right? - Yes, Chef.
- But, wait till you see my entrée.
- Oh.
- Pour the rum over the New York strip slowly, so it absorbs into the meat, and then - Whoa! - You're flambéing! Caramelizing that rum and really allowing all that alcohol to burn off.
That's awesome.
It's still glowing.
- Last but not least, dessert.
- Yes! I have a beautiful miso crème brûlée.
I take some simple granulated sugar, and dust that evenly over the surface of the crème brûlée.
Get enough sugar down to caramelize and create that beautiful, crackable surface.
And You want the blowtorch to get close enough to the sugar to melt, but you don't want it to burn.
( kids exclaiming ) Gordon: As you can see, there are no limits to what you can do.
And of course you'll have access to the best ingredients the world has to offer in our MasterChef pantry.
- Yes! Oh.
- Yay! You're each gonna have just 45 minutes to bring the heat.
Now there's a lot at stake tonight.
If you can't stand the heat, you will be leaving the kitchen.
'Cause sadly, at the end of tonight, we will have to say goodbye to two of you.
Jasmine: Oh, my gosh.
There are so many things I could blowtorch.
I could go sweet.
I could go savory.
I don't know what to do.
Oh, I am so stressed out.
Tonight you get to show us your style and flair with that blowtorch.
Your 45 minutes starts now.
Go! Gordon: Come on, Shayne.
Better get in there, bud! Excuse me! My name is Shayne "Gadget" Train.
Bleah! I have all different types of gadgets back at home.
Tortillas! Where are tortillas? And I am so excited I get to use the blowtorch.
Jalapeño.
Get ready to feel the heat.
I need marshmallows.
Back home in Chicago, I have some really awesome kitchen gadgets.
but I've never used a blowtorch.
( sighs ) I'm a little nervous, but hopefully I can make the best blowtorch dish ever.
Let's go, guys! ( cheers, applause ) It's heavy! - Gordon: Manage it? - Yep, I got it.
Evan: Cydney, are you doing a crème brûlée? Cydney: Uh huh! Today I'm making a vanilla crème brûlée with brûléed fruit and a raspberry-strawberry sauce.
I'm nervous because I'm not that familiar with using blowtorches Good job, Cydney.
so I'm just going to see what happens.
Ooh, Peyton, what are you doing? I'm making jerk chicken, coconut rice, a Caribbean-style chimichurri and caramelized peaches and pineapple.
Evan: Ooh, nice.
Wow, this is a big one.
Christina: Richard, what we you looking for in tonight's blowtorch challenge? First thing we're looking for is a beautiful, delicious dish.
and how to they utilize that blowtorch? Christina: I want to see a lot of confidence tonight with that blowtorch I want to make sure it's a focus of their dish, that it's enhancing their dish, not just being used 'cause it's a requirement.
This thing can go in so many different exciting directions, so it doesn't have to be a dessert base.
You know, you can cook proteins with it.
You can caramelize vegetables with it.
I mean, bok choy, for instance, glazed peaches with a blowtorch, peppers, tomatoes, I mean, blistering them.
It's an amazing tool to have when you've got no gas stove.
It's really gonna bring out the sort of danger and inventive nature in these home cooks.
I am making my all-time favorite dish, enchiladas.
I'm gonna fill 'em with steak, peppers, onions and cheese.
and I'm going to make a chili gravy, and cheese chips.
I love that Tex-Mex taste, so I'm stickin' with what I know.
Christina: Guys, just under 28 minutes to go! - All right, Jasmine! - Hi! Christina: What are you making? Today I am making a s'mores cupcake.
because I know that my brother loves cupcakes and he loves s'mores, too.
So I thought I'd make this dish in honor of him.
I'm going to be blowtorching some of the marshmallows, because it gives it, like, a nice flavor and it's really, really pretty.
I love it.
Now, you have a blowtorch at home? No.
( laughs ) That's, like, one of the off-limits things.
I mean, I think if you told my dad that I was working with a blowtorch he would probably not even let me compete in the competition.
- All right, good luck.
- Thank you.
Right, Avani, tell me about this dish.
Back at home in Chicago, I love to bake, so I'm making a tart, with a graham cracker crust, a chocolate ganache filling.
Right.
Now, have you ever used one of these things? - No, Chef.
- Wow.
Do you know how to use them? Yes, Chef.
I'm blowtorching the bananas, the pecans and the marshmallows.
- Can't wait.
Good luck.
- Thank you, Chef.
All right, Mark, what are you making? I used to be in Cub Scouts, so we'd go camping about once a month, and I really enjoyed it, so today I'm making a deconstructed s'more, with a chocolate and coffee mousse, graham cracker crust and a marshmallow cream to top it with.
All right, I love it.
Good luck, Mark.
Eight minutes to go.
- All right, Miss Lila.
- Hi.
- What are you making? - I love to travel, and I really love Mexican food.
It's my favorite type of food in the whole entire world.
So I'm making a veggie, cheese and chicken enchilada, with a tomatillo enchilada sauce, - and black bean frijoles.
- Yes.
When does the blowtorch come into play? I cut tomatillos and halved them, I blowtorch, the other half I grill, to get different flavors in the sauce.
- That's pretty smart.
- All right, Lila, good luck.
Adam, tell me about the dish.
I'm making soy-ginger steak hors d'oeuvres, with a roasted bell pepper cream cheese.
- Steak hors d'ouvres? - Yeah.
I'm gonna, like, cut them super thinly then blowtorch it to cook it.
Wow, I love that idea, young man.
Good luck.
All right, Syd! Richard: How you doing? How's it going? - Good.
- How old are you, Syd? - I'm nine.
- What are you making? I eat chicken a lot at home in Wisconsin, so I am making an orange glazed chicken, with vegetables on the side.
How are you gonna use the blowtorch? I'm going to blowtorch my chicken, and my tomatoes.
Ah, you're gonna blister those tomatoes.
That's pretty smart.
Syd, so you're nine.
What do you want to be when you're as old as me? - How old are you? - Kind of old.
Like, 23? Exactly, 23.
So what do you want to do when you're 23? I want to open up a restaurant that's gonna be called Syd's Steak.
Richard: That sounds brilliant.
Good luck.
- Thank you.
- Bye, Syd.
Five minutes remaining.
Oh, my cupcakes aren't done! Argh Wow, exiting stuff.
Avani's doing these little tartlets with a ganache, caramelized bananas.
caramelized pecans - Stop.
- And caramelized marshmallows.
So she's going blowtorch three ways.
Oops, okay.
Jasmine, when do those cupcakes come out of the oven? You are making me nervous.
- They're out of the oven.
- All right.
They're in the chiller now.
Argh! Jasmine looks like she's really having some timing issues.
'Cause I need to start torching stuff, okay? We only have four minutes to go, and you know how cupcakes you can't serve warm and you can't frost it when it's warm and I'm worried-- Shoot, shoot.
I don't even have a plate.
Evan: ( gasps ) Her cupcakes.
Uh oh.
Christina: Start your plating! Jasmine's not gonna make it.
Oh! Oh, God.
( Jasmine whimpers ) Oh, no.
Shoot, shoot, shoot! Five minutes remaining.
I don't even have a plate.
Time is getting the better of Jasmine.
Start your plating! I don't even have a plate, move! Jasmine! Come on, you got this! Jasmine's not gonna make it.
Oh! Oh, God.
( Jasmine whimpers ) Oh, no.
- Gordon: You okay? - Jasmine: Yep! Christina: Oh, God.
- Okay, sorry, excuse me.
- Go, go, go, go.
Okay, frosting.
Jasmine, you got this.
- Christina: Come on, guys! - Richard: Let's go, Jas.
Gordon: Wow.
Only three minutes to go, guys.
Look at Adam searing that strip.
Almost like an old-fashioned 1970 throwback to a crostini with a New York strip.
Richard: Lila's on the blowtorch as well.
She's doing these enchiladas that look actually good.
So she's used the blowtorch at least three times.
Christina: Love to see that.
Great, Sydney.
I still have a lot to do, though.
I'm worried about Syd.
I haven't really seen her go near the blowtorch.
Gordon: Last minute, guys! Christina: You can do this! Okay, hold on.
Whoa.
Boy: Come on, Jasmine.
Gordon: Ten - Maybe on top.
- Nine, eight Judges: Seven, six, five four, three, two, one.
And stop.
Hands in the air.
- Oh, my God, it looks amazing.
- Thank you.
Okay.
First up, Jasmine.
- ( applause ) - Girl: Come on, Jasmine.
I fell on the floor.
My plate fell on the floor.
Every chef has a bad day and today was one of mine, but I pulled it together and I think that I did a pretty good job.
I think that I really pulled it off.
All right, Jasmine.
What do we have? Today you have a s'mores cupcake, with a seven-minute frosting, blowtorched marshmallows with a side of an actual s'more.
Let's see what we've got here.
You know, the chocolate cupcake is delicious, but I think the dish has definitely fallen short on presentation.
The frosting is separated, and I don't get the s'mores bite in that cupcake.
I know that the last few minutes were really emotional for you.
but I love that you were adamant about making sure that cupcake was baked properly.
So coming from a baker, I respect that in you.
I know you did your very best, but this dish just didn't quite meet the mark tonight.
Okay, thank you.
Okay, let's get one thing right.
I think you're a very talented young lady.
- Thank you.
- But I'm gonna get straight to the point.
You made a very bad call tonight.
Tonight's objective was to cook with the blowtorch.
You spent 44 minutes making the cupcake, and 30 seconds with the blowtorch.
It's-- it's-- it's okay.
but the blowtorch is not evident.
You've missed the point completely, and what pains me is that you're one of the strongest here, but I think possibly, this may be your last dish.
Thank you.
I am completely heartbroken that my dish didn't turn out the way that I wanted, but I'm just gonna hope and hope and hope and hope that the judges can just overlook this one mistake and know that today was one of my bad days, and that I still deserve to be in this competition.
Gordon.
Right, next up.
Adam, please, let's go.
( cheers, applause ) I used my blowtorch a lot back in Sacramento, but I didn't have time to taste everything, so I'm not sure if it's perfect.
Right.
Describe the dish, please.
So it is a soy ginger steak hors d'oeuvres on top of a garlic olive oil crostini with a roasted bell pepper cream cheese and an herb salad.
Did you taste this? No, I did not have time.
Not even a good enough excuse.
What do you think chefs need to do on a daily basis? - Taste.
- Right.
So let's do this together, seeing as you didn't do it earlier.
Young man, it's delicious.
You need to taste what you're cooking, to understand how good you are in this competition.
You've got the crostini crispy.
that nice rich, smooth paste, and then you got the thinness of the beef.
Beautiful.
What would I change? A bit more seasoning on top of that beef.
But really, good job indeed, but taste your food.
- ( chuckles ) - Well done.
Thank you.
How many times did you use the blowtorch? Three.
On the crostini, the steak, and the bell pepper in the cream cheese.
The ratio of bread to the schmear, to the meat is just absolutely perfect.
You made a restaurant-quality hors d'oeuvres.
Thank you.
- ( applause ) - Good job, Adam! Told you you'd do well.
Next up, please.
Avani.
- Avani! - You got it Avani! I've never baked in the MasterChef kitchen before, so I'm a little nervous right now.
- So pretty.
- My biggest concern with this tart is the graham cracker crust.
I just hope it stays all together.
- What'd you make? - Tonight I've made a tart, with a graham cracker crust, a chocolate ganache filling, with roasted marshmallows, caramelized pecans and bananas, garnished with grated chocolate and a mint leaf.
Wow.
Now, are you happy with how your dish came out? - Not really.
- Not really? What aren't you happy with? - There's crumbs everywhere.
- Okay, fair enough.
But I personally can't wait to take a bite.
How many times did you use the blowtorch? Avani: Three times.
I used it on roasting the marshmallows, the banana and the pecans.
Hmm.
Can I be honest? Hmm.
Can I be honest? - It's delicious.
- Thank you.
The stars are those torched marshmallows, the brûléed bananas, those toasted pecans.
That graham cracker crust is perfectly buttery.
I think this is an elegant dish, and the best one we've seen from you yet.
- Nice job.
- Thank you.
Uh, here's the thing: delicious.
You're the youngest right now, one of the strongest.
- Great job.
- Thank you! - Amazing! - ( cheers, applause ) - Good job! - ( applause ) Great job.
Avani, you're not going anywhere, but to the top ten.
Yes! Next up is Lila.
( cheers, applause ) I think Mexican food is the best food to blowtorch with because there's so many vegetables you can blowtorch and they can make a really great melody of flavors together, so I'm helping to bring the judges on a trip to Mexico tonight with these enchiladas.
Okay, so what did you make today? I really like Mexican food.
It's one of my favorite types of food in the whole entire world.
So I made chicken and cheese enchiladas with a tomatillo sauce with tomatoes, and black bean frijoles.
What should I see when I cut in there? It should be ooey and gooey.
What's more important, ooey or gooey? Both.
I have to be honest, I just think that this dish is so - incredibly smart, Lila.
- Thank you.
All those deep, roasted flavors, the way that you cooked those tomatillos, I mean, that's professional right there.
I love your choice of tortilla.
I would have liked to have seen a little bit more ooey and gooey, like you said, but at the end of the day, Lila, - this is a really good dish.
- Thank you.
It's delicious.
I love knowing that you know how to nail an enchilada, but I want to see you push yourself more in terms of presentation and how you're gonna put the Lila twist on something like this.
That's the one thing that I think it's missing tonight.
- Okay.
- Thank you.
- ( applause ) - Good job, Lila.
Nice job.
Great.
- Good job, Lila.
- Next up, Mark.
- Oh.
- ( applause ) So what do you have here? So today I have a deconstructed s'more with a brûléed strawberry sauce, a meringue topping a dark chocolate and coffee mousse on top of a graham cracker crust.
Besides, I have brûléed strawberries.
I love your choice of ingredients.
I mean, the chocolate tastes great, but, I'm having trouble knowing where one part of this dish starts and where one ends.
You could have focused on maybe presenting this dish in a little bit of a better way.
- Yes, Chef.
- Thank you.
Christina: Next up, please, Peyton.
I cook Caribbean food a lot, so, I made jerk chicken with coconut rice, sautéed bok choy and I used the blowtorch on peaches, pineapple, and to finish off my chicken.
The heat in your jerk chicken is great.
I like that you brought some tropical fruits in, but for me that rice still needs, like, another five minutes.
But overall, very nice job.
Thank you.
Next up, Syd please, thank you.
I make a lot of chicken back home with my mom, so I made orange glazed chicken, over butter lettuce and torched tomatoes.
It's a little pink there.
So that's undercooked, so I'm gonna go down to this end here.
So the chicken is a little bit bland, and partly undercooked, but the vegetables are seasoned beautifully.
The problem is, this challenge was all about the blowtorch tonight.
and there's not enough use of the blowtorch.
- Thank you, Syd.
- Thank you, Chef.
I tried something new tonight, and it just didn't go as planned.
Shayne: Good job, Syd.
But I really hope that my dish was enough to get me into the top ten.
Next up, please, Cydney.
( cheers, applause ) Cydney: I love baking, but I have never made a crème brûlée before, and it was kind of risky to set it perfectly in the amount of time that we had, so I'm just hoping that it turned out perfectly.
All right, Miss Cydney, what did you make tonight? Today I made a vanilla crème brûlée with brûléed fruit and strawberry raspberry sauce.
How in the world did you make a crème brûlée in 45 minutes? - Are you crazy? - Maybe a little.
Gotta say, Cydney it's nearly perfect.
( cheers, applause ) It's smooth, it's rich, it's delicious, it set perfectly.
You have just the right amount of caramel on top so it's kind of burnt but sweet there.
I like the raspberry coulis but it kind of just looks a little bit messy on the side.
- But overall, nice job.
- Thank you.
( giggles ) ( laughter ) Young lady, it's smooth as a baby's bum.
( laughter ) That's one of the best crème brûlées of the year.
When you perfect like that, smarten up on the garnish.
The side of the plate looks like you shot your pet rabbit.
- ( laughter ) - Okay? So make sure everything you put on the plate is gorgeous.
- Great job again.
- Thank you, Chef.
( cheers, applause ) Next up, Shayne, please.
Let's go.
- ( cheers, applause ) - Evan: Shayne the Train! I'm feeling pretty confident about my enchiladas, and I think the judges are gonna love 'em, 'cause who doesn't like Tex-Mex? Uh no one! Right, Shayne, describe the dish please.
Today, I made for you steak enchiladas topped with peppers with a guacamole and a cheese crisp tortilla.
How many times you use the blowtorch? Three times, Chef.
I used it in the vegetables, in the cheese, and on cheese crisp.
Shayne, this here is just a soggy, gloopy, disgusting mess.
That's gross.
This is not good.
Shayne, this here is just a soggy, gloopy disgusting mess.
Just touch that there.
- Now that is what? - ( whispers ) Soggy.
Soggy.
And the tortilla is thick, put together with sauce that's really runny.
This is not good.
It actually tastes better than it looks.
The sauce is seasoned correctly.
The steak is cooked beautifully.
But is that restaurant quality? Nowhere near it.
Is that one of the worst dishes of the evening? Yes, it definitely is.
I know you can perform much better, it's just that this is elimination tonight.
- and I don't think this is your best.
- Yes, Chef.
Thank you.
There's a lot of flavor here.
I like the guacamole next to it, but I have to be honest with you, right? I mean, I'm here to judge you as cooks, not just as kid cooks.
It's greasy.
It's kind of just one big sloppy messy dish, unfortunately.
- Yes, Chef.
- You're trying to get into the top ten, of "MasterChef Junior.
" Do you think you got this in the bag? No, Chef.
Yeah, I think by the looks of it, you don't.
- Thank you.
- Thank you.
Feel like I just got burned up.
You did great.
I could have done much better than this and I just-- I didn't today.
I feel like I could go really far in this competition, and I think the judges know that, and I hope they'll give me a second chance.
Now some of you cooked amazing dishes that blew us away.
You should be incredibly proud of yourselves.
However, some of you didn't quite turn up the heat.
Richard, Gordon and I are gonna need a moment to discuss who's moving on, and which two young home cooks have gone as far as they can.
Please give us just a moment.
- Let's talk about the highs.
- I mean, Avani's.
- Christina: Avani's tart! - Gordon: How good was that? - That crust.
- Yeah, the crust was, like, to die for.
You did amazing! Cydney's crème brûlée.
How smooth was that texture? And used the blowtorch more than anyone out there tonight.
She used it four times, smartly.
You're gonna do fine, Mark.
Just don't talk to me.
You're gonna make me cry, guys.
I gotta say, someone that always retains and maintains focus in this kitchen and did not do great tonight was Jasmine.
But from the outlook, Christina, wrong choice.
I mean, honestly, how many times have we seen adults in 60 minutes fail with a cupcake? And it will break my heart.
We see so many people go home on a cupcake.
Shayne: Don't wanna go home.
Why would they take you out if they believe in you? Shayne, big shock for me tonight.
One of the sloppiest performances I've ever seen so far.
- Richard: Bland.
- Gordon: Bland.
It was just sat in a pool of grease.
It's time for a reality check.
- Okay, yeah.
- Yeah? All right.
You got it, Shayne.
You gotta believe in yourself.
Some of you tonight were on fire.
You cooked amazing dishes that blew us away.
Cydney! The winning dish belongs to eight-year-old Avani.
( cheers, applause ) - Avani! - Nice job, young lady.
- Thank you, Chef.
- As you know, "MasterChef Junior" is a competition.
Two of you have cooked their last meal ever inside the MasterChef kitchen.
If I say your name, please come down to the front.
Jasmine.
Mark.
Syd.
Finally, Shayne.
We've seen incredible highs from all four of you.
and you are clearly very talented young home cooks.
So no matter what happens next, you should all be very proud of yourselves for making it this far, but tonight's effort was one of your weakest, and this is elimination, and we have to judge you on what you put forward.
Jasmine and Syd I'm sorry, but your journey in the MasterChef kitchen is over.
( quiet crying ) Mark and Shayne, head back to your stations, please.
Good job, guys.
Hey, give me a hug.
Shayne: Don't stop, Jasmine.
Don't stop.
Syd, hold your head high.
I really did not want to see Syd and Jasmine go home but I'm just so happy that I get another opportunity to prove myself in this challenge, and I'm happy that Gordon Ramsay thought that, too.
I thought that I didn't make it.
Oh, Shayne.
Jasmine and Syd, you both are incredibly talented, very smart young ladies.
Promise me you're gonna continue cooking.
- Both: Yes, Chef.
- Gordon: Please? Yes, Chef.
Like I say to my daughters, the journey is more important that the winning.
Thank you, and good night.
- Thank you.
- Thank you, Chef.
I'm gonna miss you so much.
- You okay? - Yeah.
- Mark: You did a great job, Syd.
- Justise: This isn't the end.
I'm so grateful that I got to express myself through my cooking.
Promise me you'll keep cooking.
I'm not mad at anybody, maybe a little bit mad at Gordon.
- You did awesome.
- You did great.
I fell, broke a plate, in 90 seconds and still got up and finished a dish.
So I'm proud of myself for just being able to hang in there and never give up.
Jasmine, great job.
I will most certainly keep on cooking, and I think that this is just the beginning of my future.
- Bye bye! - All: Bye! Announcer: Next week Please welcome back - ( cheers, applause ) - Gordon: six talented cooks.
- Yeah! - Charlie! Mwah! I'm back! Announcer: The returning contestants join Gordon Ramsay for a game of chicken.
Syd: He makes it look so easy.
- ( crack ) - Kids: Ugh! It's just crazy.
Announcer: And while some fall foul Visually, it looks scary.
Announcer: others rule the roost.
You're back with a vengeance, aren't you? Announcer: But who will get their apron back? Christina: Congratulations Go! Previously on "Kicking and Screaming.
" Ew! Nine teams of survivalists and total divas try to survive the elements and each other.
( shrieks ) - John: You gotta eat.
- I don't want that.
She's a spoiled brat, man.
Pizza, brownies.
I want it, and I want it now.
Some didn't make it to the prize challenge.
Kirsten has decided to quit the game.
So, Ras, you are also out of the game.
While others were targeted immediately.
All: Whoa! Novice Nakeisha proved to be a sure shot.
John and Nakeisha win the prize.
At the elimination challenge, Brady and Claire swooped in to claim victory Congratulations, you are safe in the game.
and earn power.
Seven teams compete for half a million dollars, but who will the jungle claim tonight? On "Kicking and Screaming.
" - Yes! Ha ha! - What is it? ( cheering ) So coming back to camp after the elimination challenge was exciting, but we also had to make the decision about who we want to put into the next elimination.
Congratulations, you guys.
Well deserved.
- Well done.
- Well deserved.
- You gotta be stoked.
- It's not all glory.
We have power now.
Who do we choose? Hakim: When I saw Claire and Brady come back, emotionally I could feel like he had like a vendetta because I hit his plate in the challenge.
( groans ) Which is working against us.
Angelica, you want to take a moment? Angelica: Yeah, let me come right now.
Hakim: I have not told anybody in the camp that I'm skilled in psychological warfare and that I'm a ninja.
I'm confident that my ninjanuity and my ninjaneering can be used to assess other people of their weaknesses and their strengths really well.
( gong rings ) The Ninja kinda have all types of tricks to deal with this.
I have these mantras that you can say to bring about certain strengths and certain powers.
We're gonna work on fire.
- Calling forth connected - Oh.
very preemptive energy.
I'm always willing to try anything once.
I feel like I have the best survivalist of the whole group.
Hakim and I's unspoken power, it starts taking over your mind.
Breathe it out.
Think power.
Angelica: We're drawing from the earth's energy, and then we're then releasing it.
That passion, that desire, that preemptiveness.
Take a deep breath in.
That ability to make things happen.
Push it out into the world.
What is that? That is our fire energy.
Yeah, I would call that the special "ninja," um, uh, telepathy.
High five.
Ha ha ha.
( bugle playing "Reveille" ) Terry's a Boy Scout master, and he takes that ( bleep ) serious.
I mean, I know he's representing everything, but, um, you know I mean, he ( laughing ) - I-- I was - What? I was kinda done with that when I was a little kid.
You know what I mean? I don't only wear my Boy Scout uniform proudly out here, I wear my Boy Scout uniform proudly in my heart.
I'm proud of it, man.
I'm proud of it.
I mean, he ( laughing ) I I gotta eat something or I'm gonna Resources have become very scarce where we are.
We've gone through all of our taro plant.
We've gone through pretty much everything in the entire area.
So wait.
Larva's worm? - Yeah, I think they're fly larvae.
- Are they like butter-- ugh.
I think I'm definitely on my way to being an Olsen twin at this point.
I'm still not there yet, but, I feel like I'm definitely, you know, starving myself to perfection.
- That's it? - That's it.
Just eat it.
I'm not gonna eat off your knife.
- You're gonna stab me in the mouth.
- It's a knife.
You're being crazy.
The jungle diet is one part starvation, one part water weight loss.
They're dead, right? And then just a dash of eating bugs.
I don't know if I like this.
- The bug? - Tastes like a bug.
It's like the ones we eat by accident anyway.
- Might as well.
- Jason: I can give you a spear to chop it.
Ew.
Juliana: Getting food is probably my priority.