MasterChef Junior (2013) s05e08 Episode Script

- Announcer: "Previously" - Go to the next one! Go to the next one! Ah! - The junior home cooks paired up - Hurry! - Come on, guys! - And victory - ( laughs ) - Aw, baby Gordon.
was sweet.
And then the judges Whoa.
fired up the competition.
Have you ever used one of these things? That's, like, one of the off-limits things.
- But it was Syd - The chicken's undercooked.
- and Jasmine - This may be your last dish.
Who went down in flames.
Tonight - Please welcome back - ( cheering ) - six talented cooks.
- Charlie! Mwah! Announcer: The returning contestants join Gordon Ramsay for a game of chicken.
He makes it look so easy.
And while some fall foul - Visually, it's scary.
- others rule the roost.
You're back with a vengeance, aren't you? But who will get their apron back? Christina: Congratulations - Yeah.
- Yeah.
Welcome back, guys.
Yeah! It is amazing to be in the top 10.
I'm inching closer and closer to my food dream Come on down! Whoo! to open up a restaurant where kids get to learn from the chefs and they get to make the dish.
- Good to see you.
Are we excited? - All: Yes, Chef! Welcome back, everyone, to the MasterChef kitchen.
And a warm welcome back to the amazing Chef Richard Blais.
- ( cheering ) - I'm honored, honored to be back.
Gordon: Not only do we have the top 10 best young home cooks in the country standing in front of us, but we also have a very special surprise for you all.
- Ooh.
- ( gasps ) I want you all to head up to the balcony because you 10 are not cooking tonight.
Head up, off you go.
This is messed up.
Who's cooking? What's happening? What are we doing? And the chefs have these evil laughs like ( imitates evil laugh ) I don't know what's happening.
We're giving you the whole night off tonight, guys.
All: Yay! But this is the greatest kitchen in America.
And it would be a crime not to use it.
Justise: Who is going to be using the MasterChef Junior kitchen tonight? Celebrities? Kids? The judges? Our parents? Hopefully it's nothing that will get us embarrassed, please.
Cooking tonight are six incredibly talented cooks.
- Please welcome - Oh, snap! - Jasmine! - ( cheering ) It's really, really, really amazing just being back in the MasterChef Junior kitchen.
Hey! This is definitely my chance to show the judges that I've learned from my mistakes.
I'm coming here to kick some butt today.
- Gonzalo.
- ( cheering ) - Garbanzo beans! - Mashu! - ( cheering ) - Mashu! - Gordon: Syd! - Yeah! - Oh, my God.
- Gordon: Donovan! - Whoo! - Yay! I've missed you! Donovan, I've missed you.
I'm so excited to see Donovan because he's kind of cute.
Mwah.
- And Charlie! - ( cheering ) Charlie: This is amazing! This is a "Welcome Back, Charlie" dance.
( high-pitched voice ) I'm back! Now, you're the last six contestants that we had to say good-bye to.
And I gotta tell you, that bummed us out.
So much so that tonight we're giving all six of you another shot.
( gasps ) Two challenges? By the end of tonight, two of you will be wearing those white aprons and will be back in the "MasterChef Junior" competition.
Yeah.
You six will face two very tough challenges.
Your two challenges both revolve around the same star ingredient.
- What? - It is the most consumed meat in all of America.
Tonight, you'll be working with chicken.
All: Yes! I got this.
Listen carefully.
Before you cook once again, you will need to break this down.
- Oh, boy.
- I'm gonna show you all how it's done.
Yeah, Gordon! All: Whoa! Whoa, he's bringing out the apron! Sharpen the knife.
Crucial.
- Oh, here we go.
- Here we go.
First off, most widely known.
Let's go for the wings, shall we? Feel the knuckle, slice down.
Two wings.
That is beautiful.
Now, drums, thighs.
Little insert, - pop out of joint.
- Oh, savage.
Use the tip of the knife, come into the joint, and slice through.
Wow.
From there, feel for where the knuckle is and slice through.
One drum, one thigh.
Same, again.
And off.
Aw.
From there, feel where the breastbone is, cut into the carcass, feel the wishbone, and go through.
Staying tight to the carcass.
We don't want to leave any meat on there.
- Breast one.
- Beautiful.
And again, clean off with the breast.
Two wings, two drums, two thighs, and two breasts.
But under here Oysters.
these are the chicken oysters, one of the most sought-after parts.
each thigh underneath, and slice through.
Two beautiful oysters and a carcass with very little chicken left on it.
( cheering ) So, you'll have 10 minutes to break down your chicken and whoever does the best job butchering this chicken still has to cook in the next challenge, but they will get a major advantage, after which two of you will be winning a white apron and your place back in the competition.
I can do this.
Home cooks, please head to your stations where your chicken is waiting.
( cheering ) Chicken! I eat it so much, but I've never broken down a chicken.
Gordon Ramsay made it look like he was peeling a banana.
So, I mean, how hard can it be? Are you all ready to show us that you deserve to come back to the greatest cooking competition in the entire world? All: Yes, Chef! Good, because your 10 minutes starts now.
( contestants cheering ) Come on, guys! Come on! Come on, wing.
Now, listen, we've all had bad days, and, you know, as a life lesson for all these youngsters, sometimes they need to know what it's like climbing that ladder to get back to the top.
What are we looking for precisely with the butchering? Gordon: For me, I'm gonna focus on the carcass, Just looking at the carcass will tell you, the wings came off smartly, the breast came off smartly, there's no thigh or drum left on there.
Yeah, I think the most challenging part here is how to use your knife.
Almost use it like a pen, to be very, very precise.
This is so hard.
Gordon: Use your fingers to feel the knuckle, the joint, so you can guide your knife in there.
And slicing through the knuckle is a lot easier than slicing and hacking through a bone.
Darn it.
I'm hitting bone, that's all I'm hitting.
Mashu, incredible.
Mashu: It feels so great to be back into the kitchen.
This time, I'm trying to be calm and do the best I can.
Evan: Come on, Donovan! If it doesn't cut through swiftly, you can always just snap the joint.
- Yeah, just go-- ah.
- Shayne: You guys, look at Jasmine.
Ooh, Jasmine.
This opportunity, for me, is really, really amazing.
I think that I'm a really, really strong chef and I'm ready to get back into this kitchen and prove that I deserve my spot here.
Don't cut yourself, Syd.
Careful.
So, when you're working on chicken, you really gotta be very precise, or else you can cut down through bone and you'll just be slicing for hours.
I think it's amazing that they're giving us a second chance to redeem ourselves.
- Six minutes remaining.
- Oh, God.
Oh, no.
Look at Charlie.
( whines ) Charlie's struggling big time.
Look at him, he doesn't have one piece done.
It's not coming out.
( sobs ) - You can do this, Charlie! - Let's go, Charlie.
You can do it! Christina: You can do it, bud! - Charlie's not gonna finish.
- ( crying ) - Charlie, you can do this.
- It's not popping out.
Oh, Gosh.
He's done for.
( cries ) Let's go.
Six minutes remaining.
- Oh, God.
- Remember, whichever one of these six home cooks butchers this chicken most perfectly gets a huge advantage and is a little bit closer to winning a white MasterChef apron and a space back in the competition.
It's not coming out.
Oh, no.
Look at Charlie.
- Charlie's struggling.
- ( whimpers ) Look at him.
He doesn't have one piece done.
( Charlie cries ) It's not popping out.
Okay, here we go.
Slice underneath there.
There you go.
Is it coming through? Mm, it's on a bone.
No, well, then tilt the knife under.
That's the spirit.
There you go.
Charlie, you got this, bud.
Well done, well done, well done.
- You good? - Yup! - You got it, Charlie! - Three minutes to go.
( grunts ) Afnan: Great job, Jasmine! - Jasmine: Thank you! - It's fascinating.
You know, Jasmine's doing a great job.
I mean, so organized, really good indeed.
Mashu's doing a good job as well.
Richard: Donovan just looks like he's gonna open up a butcher shop.
- I mean, it's organized.
- Gordon: Yeah.
Nice, Donovan.
I have my eyes on you.
Gordon: Charlie's struggling, and Syd's got a little bit confused.
- I can't find the oyster.
- Gordon: And so's Gonzalo.
I thought Gonzalo would've nailed this.
I don't know where the oysters are.
I don't know where the oysters are either.
One minute remaining! A minute! A minute left! Come on, Gonzalo! Get the oyster! It's right around there, Syd.
Look it! I did it! - There ya go.
- Yeah, yeah, yeah.
Gordon: Make sure all that flesh is off that carcass.
- 10 - All: Nine, eight, seven six, five, four three, two, one! - Gordon: And stop! Hands in the air.
- Christina: Hands in the air.
Nice job, guys! Well done, guys.
The first of two very tough challenges to get your hands back on that white apron.
Now, we need to find out who's done the best.
Wow.
Chef Ramsay comes over to inspect my board and I'm a tad bit nervous because what he does is perfect, so to get an apron back, I need perfection.
Jasmine, have you done this before at home? - No, Chef, I haven't.
- No.
Um, touch of meat left on the carcass.
Touch of skin left on the oyster.
Big deal.
A young professional butcher would be proud of that work.
Yea, pretty incredible.
You're back with a vengeance, aren't you? - Yes, Chef.
Definitely.
- Welcome back.
- Thank you.
- Yeah! Great job, Jasmine! ( whispers ) Thank you.
Donovan, how many times have you butchered chicken before? About five.
You've got two breasts, two thighs, two drums, two wings.
Now, let's look at the carcass.
You've got a little bit of that breast meat, but all in all, I'd say you've done a very nice job.
Go, Donovan! Gonzalo, how'd it go breaking down this chicken? The oysters were definitely the hardest part of the chicken.
That looks like you shredded a little bit of the oyster, lost a little bit of skin on the thigh.
You got the breasts out nice and clean.
Drumstick looks perfect.
- Really nice job, Gonzalo.
Good job.
- Thanks, Chef.
- Good job, Gonzalo.
- Thank you.
Syd, what was the most difficult part, you found? Trying to find the oysters.
That's why they're a chef's dream.
Because they're tiny little oysters.
- But I did.
- You did.
You struggled with one of the thighs.
But the two breasts, the drums, and the wings are in good condition, and you found those oysters.
- Well done.
- Thank you, Chef.
Good job, Syd.
Mashu, how'd it go? Uh, I think I did pretty well.
The drums, really, really nice.
You cut through that at the perfect place.
Thighs, this one looks like maybe you lost - a little bit of meat right there.
- Yean.
- But overall well done.
Good job, Mashu.
- Thank you.
Yeah, Mashu! All right, Charlie.
How'd it go? I do not think I did really well.
- That drum has a ton of bone on it.
- Yeah.
You've got the thigh here, you just haven't separated it out there.
The breasts look pretty good.
Wings, pretty nice job there.
You ever butchered a chicken before? - Nope.
- First time? Great effort, you know, and this kitchen's all about push.
And you definitely did that.
( whispers ) Good job.
- It looks like there are three great ones.
- Yeah.
I think it'll be a close race.
I really want to be back in the competition.
So I really, really need that advantage.
- It's clear.
Clear-cut.
- Yeah.
Gordon: All six of you tonight did a really good job.
But the winning home cook who will receive a huge advantage in this big comeback challenge, congratulations Jasmine.
Whoo! Yeah! Good job, Jas! Wow, I am so excited that I actually got the advantage.
Everyone back home in Georgia is going to be super duper proud of me.
Good going, Jasmine! Yay! Jazz hands.
Jazz hands.
Young lady, you cut that chicken like you've cut thousands.
- Well done.
- Thank you.
All of you, please make your way down to the front, thank you.
Whoo-hoo! Good job, Donovan.
Good job, everyone.
Jasmine, before we tell you your advantage This is weird.
we're gonna tell you the next challenge.
- You ready? - Yes, Chef.
( whispers ) Why is the back turning gray? What is that? Richard, will you do the honors? Pleasure.
- Uh-oh.
- Oh! Oh, my God.
Thank you, Richard.
You're fresh off a challenge where you broke down a chicken, and now all you have to show us is what you can do with that chicken.
- Yes.
- Yes.
But all of your dishes will end up looking extremely different.
First up, you've got the chicken breast.
Oh, that's beautiful.
The drum.
The thigh.
The oyster.
And the wings.
Gordon: Now, when you properly break down a chicken, you're left with interesting parts.
- ( whimpers ) - Oh, no.
Here we have ( all scream ) Stop! Now, when you properly break down a chicken, you're left with interesting parts.
- ( whimpers ) - Oh, no.
Here we have ( all scream ) Stop! It's the Gordon: You've guessed it.
giblets.
Oh.
Liver and the neck, gizzards, and feet.
Delicious.
( gags ) Oh, God, can someone get me a bucket? Gordon: Sometimes when you're cooking, you need to give a little scratch.
Oh, God, oh! If there's a bat in the cave, - you can go in - ( all groan ) Or you could take this one out and clean your ears with them.
All: Ew! You are gonna scar me for life, Gordon! I'm joking.
Come on, guys.
These don't look very appetizing, but use any of these parts wisely, trust me, you can produce a show-stopper.
Yes.
Six cuts, six incredible talented cooks, probably wondering who's gonna be cooking with which cut.
It's up to Jasmine.
- Oh.
- All: Yeah! Jasmine, please come around and join us.
Yeah, Jasmine! Whoo! Now, Jasmine, there are six plates, six cuts.
Who do you want to take the chicken breast? I'm going to give the chicken breast to someone who is not necessarily the strongest chef in the competition.
I think if they come back into the competition, I'll be able to take them down.
- Donovan.
- Whoa.
Christina: Donovan.
My strategy is to use my advantage to my advantage.
- Great choice.
- Who are you giving the drums to? Jasmine: A good friend of mine in the kitchen-- Charlie.
but I'm a nice person and I don't want to shake them up too bad where they will be completely lost.
I'm going to give the thigh to Gonzalo.
I'm just really, really hoping that I'll make smart decisions and hopefully get an apron.
I know that oysters are known as the best part of the chicken for chefs.
I think that this person will be able to pull it off and get one of those two aprons, and that person is me.
- Definitely.
- Whoo! "And that person is me.
" Gordon: We now have two cuts left and two phenomenal chefs.
Jasmine: The giblets, I know, are very, very difficult to work with.
And I know that the person that I want to give them to can definitely do something well with them.
Please, Jasmine, don't pick those for me.
I'm going to give the giblets to Syd.
All: Oh! Thank you.
Ah! Uh-oh.
I just want to get creative with this challenge and prove that I can cook chicken feet! That means, Jasmine, that the wings are left for Mashu.
- Good man.
- Christina: Nice job, Mashu.
All right, home cooks, return to your stations.
( cheering ) Gonzalo: I've never cooked chicken thigh in my entire life.
The thigh's so hard to cook because it's got bone in it, and when you're cooking part of a chicken with bone, it takes longer.
I gotta do a good job and I gotta make sure that it's cooked perfect.
You'll each have 45 minutes to make us any chicken dish of your choosing.
The beautiful MasterChef pantry is fully stocked and ready for business.
Now, you're gonna have five minutes to shop for everything that you need.
Two of you will earn back your MasterChef white aprons.
- Is everyone ready? - All: Yes, Chef! Your 45 minutes starts now! - Go, go, go, go.
- Run, Syd! - Go, guys! - You got it! Go! Come on, Charlie.
You can do this.
Here we go, guys! I want to trade in my black apron for a white apron so bad.
Go! So I'm gonna beat some flavor into these drumsticks 'cause I need to make the best dish of my life.
Mirin.
Where are the blood oranges? You know, this pantry's more confusing than it looks.
All right, guys, let's go, let's go! - Round up, round up.
- I'm missing everything.
I'm so happy that Jasmine gave me the wings.
This is what I really wanted.
- Let's go! - Let's go! It could be my final dish, so I'm really gonna try to impress the judges with my innovative cooking.
I mean, not everyone gets second chances.
- Mashu, I have confidence in you.
- Thank you.
So, I'm making barbecued chicken feet with corn off the cob and mini garlic bread.
Back in Wisconsin, I make barbecue ribs and stuff, so why not barbecue chicken feet? I think I have the hardest cut out of everybody, but I think I can pull it off.
Donovan: Everyone has a bad day.
I got out on one of my bad days.
But this opportunity is really big.
I have one last chance, and now that I'm back, I can show the judges who I really am.
Donovan, what you making? I'm making chicken teriyaki with Chinese smashed cucumber salad and furikake rice.
Cool.
I got the breast, which I'm really happy about because the breast is the easiest and tastiest.
You can't really get it wrong.
Let's watch Donovan's flambé! - Go, Donovan! - Whoo! - No flambéing tonight.
- What? - He's not flambéing.
- Maybe a little! - Ooh! - Whoo! Now, six home cooks that we have brought back.
These six home cooks are all cooking a different cut of chicken.
The two best chicken dishes tonight will win an apron and a space back in the competition.
Let's get these bad boys in here.
I think Jasmine was on point, targeting the strongest cooks with the weakest cut.
And then, on top of that, she chooses one of the most difficult, but one of the most tastiest, the oysters.
That's a smart strategy-- pick the hardest things for the cook she's most threatened by.
Sure.
Oh, shoot.
- What? - Forgot my corn starch.
Just over 30 minutes remaining.
Mashu: I have this recipe for Japanese style wings and I forgot to get the corn starch from the pantry.
Does anyone have corn starch? No, I'm sorry.
Mashu: And that's something you really need to give it a better crisp on the chicken.
Flour? Flour? Donovan? I can't believe it.
I might be out of the ballgame.
( groans ) Gosh.
Gordon: Come on, guys.
For two of you, 31 minutes remaining to get your hands on another white apron.
Oh, shoot.
- What? - Forgot my corn starch.
Does anyone have corn starch? No, I'm sorry.
Flour? Flour? Charlie, do you have flour? - ( groans ) - Come on, you can do this! - Gonzalo, Gonzalo, Gonzalo.
Do you have corn starch? - No.
- Do you have any, like, flour type of thing? - Yep.
- What is that? Thank you.
- Yes! Thank you, thank you, thank you.
Mashu's my friend, and even though this is a competition, the six of us got eliminated and we're fighting for a spot, that doesn't mean that I'm not gonna help.
You get the corn starch? I got flour.
That'll work, though.
- Who gave you the flour? - Yeah.
Uh, Gonzalo.
Christina: 20 minutes left.
- All right, Gonzalo.
- What's going on, buddy? How you doing? I'm doing great, actually.
What're you up to? What are you making? So, I'm gonna make my very first Asian cuisine dish ever.
I'm gonna show you guys that, if this is my last time cooking in the kitchen, then I got many tricks up my sleeve.
So, tonight, I'm gonna make an Asian style fried chicken thigh alongside some carrots and caramelized peppers and onions.
That's a big risk.
So you're not afraid to take a chance here.
I've always been labeled as the nerdy kid.
I've always been bullied.
So I definitely need the second chance.
First of all, nerds win at the end of the day.
- All right, Gonzalo.
- Hey, Gonzalo, good luck.
- Gonzalo, nerd power.
- Punch it, punch it.
( laughs ) Stop, you two.
- Good job, Gonzalo! - Ah, that smells delicious.
- All right, Miss Jasmine.
- Hey! Now, why did you choose the oysters? I'm dying to know.
Because I know that they're definitely one of the chef's favorite parts of the meat to cook with, and, you know, I definitely think that this dish is gonna show off my skills.
So, you're going in an Asian direction, it smells like.
- Right? - Yes.
So, what dish are you making? So, today I have a honey and blood orange glazed chicken oyster with a garlic and ginger basmati rice and a spicy peanut asparagus.
I mean, this is a really bold choice, Jasmine.
I know you're incredibly talented, but chicken oysters, they can also be really difficult to cook.
- Any concerns? - I need to win this challenge so bad.
I couldn't ask for a better competition to be in and I loved all the friends that I've made.
I loved meeting you guys, and I'm really just gonna push myself and do my best in this challenge.
- Get it, Jasmine.
- All right, good luck.
- Charlie.
- Gordon! First of all, welcome back.
- Thank you.
- I've missed you.
I'm happy to be back.
I probably consider this my second home.
Tell me about the dish.
I am doing Japanese style drums with bamboo rice, mixed veggies, in a citrus glaze.
A Japanese style drum? I really love Japanese food, so I marinated it with oyster sauce, soy sauce, Aji-Mirin, sesame oil, yuzu, layu - Ooh, wow, there's a lot going on there, Charlie.
- I know, right? - Good luck.
- Thank you.
Mashu, is that risotto? Yep.
Right, Mashu.
Eight minutes to go.
What are you doing? Um, I'm doing Japanese karaage style chicken wings with mushroom and miso risotto.
So, fried wings with the risotto? Or two different dishes.
Uh, no, both same dish.
That's my thing-- Italian and Japanese fusion, and so I think that'll go well together.
Okay, have you ever seen a risotto and a wing together? Uh, never, Chef.
But even though I got eliminated before, I'm not going down without a fight.
- Come on, focus.
Good luck.
- Thank you, Chef.
Chicken wings and risotto go together? Yeah, it's weird.
Just don't-- Peyton: Yeah, it's Mashu.
But Mashu can do it.
Chicken wings and risotto.
Christina: As it stands, six home cooks, six cuts of chicken, two white aprons.
Which two are coming back into the competition? Wow, so many Asian flavors going on.
I think the oysters that Jasmine has, she's got this charred asparagus and the oysters.
I think those are gonna be some strong flavors.
Mm, it's really good.
Christina: I've got really high hopes for Gonzalo's chicken thigh.
He's going to wow us tonight.
Please don't drop.
Please don't drop.
I'm begging you.
Then the feet that Syd is cooking, those could be the two surprise stellar dishes tonight.
Justise: Beautiful, Syd! - Oh! - Avani: That is amazing! One minute remaining! Come on, guys! Gordon: Focus, finesse, finish strong.
We're looking for someone good enough to pick up their hands on that apron.
- Come on! - ( cheering ) - Gordon: 10 - All: Nine, eight, seven six, five, four, three, two, one! And stop, hands in the air! Whoo! - Christina: Nice job, guys.
- Adam: Good job, you guys! For tonight's challenge, we brought back the last six young home cooks that sadly were sent home, to give you all a chance to win back a white apron and a place in the competition.
It's time to taste your dishes.
Gordon: Right, first up is the young lady that was in the driving seat, Jasmine.
Thank you.
Jasmine: The stakes are huge for me.
I won this advantage and I took a humongous risk using those chicken oysters because I have to get that white apron.
Gordon: Jasmine, describe the dish, please.
So, today you have a honey and blood orange glazed chicken oyster with a garlic and ginger basmati rice and a spicy peanut asparagus.
Gordon: How did you cook the oysters? Because that is a very difficult thing to get right because they dry out easily, they're unforgiving, very little fat there.
- Did you marinate them first? - Yes.
And then I sautéed them in a pan to get a nice char on them.
Hand on heart, do you think that dish is good enough to get your hands on one of those white aprons? Yes, Chef, definitely.
I didn't do my best last challenge, and so it's really, really, really important to me to get back into this competition 'cause I think I can win it.
Jasmine tonight you didn't play it safe.
You chose the most difficult cut ( exhales ) Hand on heart, do you think that dish is good enough to get your hands on one of those white aprons? Yes, Chef, definitely.
I didn't do my best last challenge, and so it's really, really, really important to me to get back into this competition 'cause I think I can win it.
Jasmine tonight you didn't play it safe.
You chose the most difficult cut ( exhales ) - But you've done a really good job.
- Thank you.
The oysters are flavorsome.
The rice is fragrant, light, fluffy.
You've got the caramelization of the vegetables.
What would I change? Rolling the oysters in a little bit more sauce so it doesn't sort of dry out.
But, you know, that has to be one of the strongest dishes ever.
It's great that you left this competition because you've come back with a vengeance.
Whatever happens and you don't get through, I think this is your best shot.
Great job.
- Thank you.
- ( cheering ) - Wow.
- Great job! I feel like I'm on cloud nine.
- Good job, Jasmine.
Air high five.
- Thank you.
Even if the result's not what I want, I think that I should leave this kitchen with my head held high.
- Good job.
- Thanks.
Either way, I know that it's the journey that matters, and I'm so happy that I was able to have another chance to cook with my friends again.
All right, so the next home cook whose dish we would like to taste had the chicken breast.
Please come forward, Donovan.
- Shayne: Donovan! Whoo! - Mark: Let's go, Donnie boy! Richard: So what dish did you make? Donovan: I made chicken teriyaki with Chinese smashed cucumber salad and furikake rice.
You want to taste a piece with me? What do you think? I love it! Well played.
You're going for all of it.
Go ahead, jump in.
Go, Donovan! Richard: One of the most important things, Donovan, is that you cook the food that you want to eat, so obviously you keep going back for this, so that's a good thing.
Now, what about this rice.
Is it supposed to be sticky like this? It should be sticky and fluffy and Okay, sticky and fluffy are two opposite things, - so is this sticky or fluffy? - Yeah, I know.
- Both.
- Okay.
Donovan, what I love about this dish is even though the chicken is overcooked, the cucumbers have a nice water content to it, so it adds a little juice back to it.
I loved that you worked some seaweed in there, and sesame seeds into the rice, give it a lot of umami, a big depth of flavor.
Overall, I think this is a solid dish.
It tastes good, too.
- Yes.
- ( cheering ) Next up, the young man that had chicken thighs, Gonzalo.
Gonzalo: I got picked on in elementary school and I definitely feel like "MasterChef" taught me to be more confident in myself.
I definitely feel like I'm a new person from this experience and I need one of those white aprons back.
I need it.
So, what we have here for you today is an Asian styled fried chicken thigh bathed in a gochujang and hoisin-sweetened spicy sauce alongside some caramelized bell peppers and onions and bamboo rice with carrots.
Since this is my second chance at one of those white aprons, I definitely feel like I put a lot of pressure on myself to do my very first Asian dish.
You gotta go big or you gotta go home.
- Wow, the chicken thigh is cooked beautifully.
- Thank you.
I think it's a really smart dish.
I love the textural nuance that you get when you cut through it.
It's crispy, it's soft, it's spicy, it's sweet.
The bamboo rice adds a nice fragrance.
Maybe a hair overcooked, but I'll tell you what.
Those sautéed red onions and red bell peppers are really smart because they bring a nice sweetness and acidity to the dish and it makes it very well balanced.
- I'm glad that you took the risk.
- Thank you.
I know that you're hard on yourself, but hopefully tonight it'll pay off.
I'm pretty impressed with it, I have to say.
- Nice job.
- Whoo! Yeah! Next up, the man with wings, Mashu.
- ( children cheering ) - Let's go.
Jasmine: Go, Mashu! Mashu: It's a Japanese karaage style chicken and a three mushroom risotto with bok choy and a sriracha, soy, yuzu, and honey sauce.
Okay, why risotto and wings together? Um, I thought that the wings would be kind of crispy and the risotto needed a little bit of kind of texture to it.
- You love making risottos, right? - Mm-hmm.
It shows.
You've got a great depth of flavor in there.
Risotto is delicious.
Wing's a little bit too heavily drenched in the flour, so you've got that sort of soggy damp patch.
And then you go and stick them on top of a risotto, which makes them even more soggier underneath, and it shows that the depth of flavor you've done with the risotto, you spent more time on that - than you have with the wings.
- Right.
And tonight's challenge was what? - The wings.
- The wings.
You see, what frustrates me, young man, is you can cook.
- But you always miss the point.
- Right.
I just wish you'd forgotten the risotto - and focused on the wings.
- Yeah.
That way you would fly up onto the balcony tonight without a shadow of a doubt.
- Thank you.
- Thank you, Chef.
- Good job, Mashu! - Good job, Mashu! - Great job.
- Thanks.
- Charlie, step on up.
- Charlie! Good job, Charlie! I made for you Japanese style drumsticks with mixed sautéed veggies bamboo rice, and a tangerine yuzu glaze.
Okay, so tell me about these vegetables.
- They look overcooked.
- Yeah, they-- they do.
- Are they? - Yes.
Okay.
I like that you were honest.
The vegetable's definitely overcooked.
That sweet saltiness of soy becomes a little bitter.
This sauce over here, same sort of thing with the vegetables.
Cooked so much that all the sugar in the citrus and the honey made a little candy on your plate over here.
Let's taste this chicken, though, 'cause, again, - this was a chicken challenge.
- The star Wow, you're a fourth grader from Chicago? - Yes.
- Lucky for you, the best thing on this plate, without question, is this chicken.
It is so well cooked, you can tell you cook a lot of chicken at home.
Good job.
Boy: Good job, bud.
Uh, right.
Last up, Syd.
Let's go, please.
Thank you.
( cheering ) Syd: I definitely have the hardest cut of the chicken.
They're the giblets.
They're just gross.
I don't know who eats this stuff, but I'm just hoping that these judges are big fans of, um, feet.
Right, Syd, describe the dish for me, please.
I have made for you today barbecued chicken feet with mini garlic bread and corn off the cob.
Gordon: Visually, it looks scary, okay? But they're not supposed to look pretty, are they? I mean, come on, seriously? How many times have you gone out to restaurants with your parents and seen chicken feet on the menu? Um, I've never seen chicken feet on the menu, although I never really go to fancy restaurants either.
- Let's go together.
- Ehhh.
Come on, let's go.
- Ready? - Huh-unh.
Big bite.
- Let's go together.
- Ehhh.
Come on, let's go.
- Ready? - Huh-unh.
Big bite.
Mm.
( laughs ) Blah! Why should she-- Thank you.
Truthfully, was it disgusting? Um, it was a little spicy.
Other than that, I really liked it, actually.
First of all, sauce delicious, corn delicious, garlic bread, good.
What the feet need is a little bit more cooking.
It needs about another five or six minutes in the pressure cooker, but they are delicious.
What I love about you, okay, is that every chef in America tonight watching you would've run a mile from those feet.
But you dived in there.
Good job.
- Very well done.
- Thank you, Chef.
Mark: Syd! I'm really proud of myself or making this dish.
I think these chicken feet can walk me right back into the competition.
( sighs ) Well done, all of you.
There are only two aprons up for grabs.
We need a couple of minutes to battle this one out.
Excuse us, please.
So, Jasmine, she took those oysters to heaven.
Richard: I mean, not only the oysters.
The vegetables were so well cooked, the plate was so well presented.
Good job.
Gonzalo's chicken thigh.
I mean, crispy on the outside.
Richard: Well, he grabs that Korean chili paste, and that's a clutch call 'cause it's just a flavor bomb.
( whispering ) Listen, the biggest obstacle tonight was Syd with those chicken feet.
I think she crushed that.
I mean, to pressure cook them and then fry it.
- That was very smart.
- I love that she did that.
Syd, you should start cooking more chicken feet.
- That was really good.
- Thank you.
I was so impressed with the dishes that they all cooked.
- Gordon: Yeah.
- Gonzalo: Let's do a group hug, guys.
Gordon: It's great to see them back in the zone and cooking that confident.
- ( all grunting ) - Syd: What are we doing? I have no idea.
- Happy? - Both: Yeah.
I love you guys so much.
Mark: I say Syd and Gonzalo make it, everybody else goes home.
All right, so, home cooks, we're proud of all of you.
But only two of you can win back your place in the competition.
I want to get back into the competition so bad.
Like, more than I want people in Chicago to not put ketchup on their hot dogs.
Can all six of you come down to the front, please? I mastered chicken feet, so I hope I proved to the judges that I am worthy of getting my white apron back.
Six really great home cooks, aged between nine and 13.
Only two white aprons, and with each white apron is a place back in the competition.
( cheering ) Seeing all my friends is such a great feeling.
Gonzalo: I just got back into the MasterChef kitchen and I'm not ready to leave yet.
I really, really want one of those white aprons.
We've all agreed there was one dish that, without any shadow of a doubt was the best dish of the night.
This first white apron belongs to - Jasmine.
- ( cheering ) This is yours.
Thank you! Christina: You are back in the competition.
Go take your place! Shayne: Come on up! Good job, Jasmine.
Thanks, Shayne.
Right, there's one white apron left.
I think it's safe to say that you all did your very best tonight, and we're so proud of you all coming back and giving it one more gallant effort.
But, guys, you now this is a competition.
And there's only one apron.
And there was one home cook who just had the edge.
( sighs ) Yeah.
Congratulations ( squeals ) Gonzalo.
( cheering ) Come here, guys.
I got an apron! I'm going to eat with this white apron, I'm gonna take a shower with this white apron, I'm gonna do everything with this white apron.
Young man, head upstairs to the balcony.
Gonzalo's back and he's not leaving.
Unfortunately, you four, we have to say good-bye.
We are so proud of you, you know that.
All of you, you've got to continue cooking.
Rein it in, focus, keep your head up high.
But no matter what, all four of you are part of the "MasterChef Junior" family forever.
( cheering ) Thank you once again.
Good night.
- Bye! - Bye, guys! - I'm gonna miss you.
- We love you guys.
Such a great opportunity, thank you.
Thank you, Mashu.
- Bye! - Bye! Getting a second chance, that's the best thing I could ever wish for.
Charlie, Charlie! Charlie: I am really proud of myself.
You know what? I'm gonna pat myself on the trapezius.
- Bye! - Don't stop cooking.
Donovan: Even though I didn't get my apron, I am gonna keep cooking.
One day, I want to be like Justin Bieber crossed with Gordon Ramsay.
Syd, you did an amazing job! Nobody ever gets second chances in the MasterChef kitchen.
I'm just super happy that I got to cook with my friends one last time.
Bye! Announcer: Next week - Snakes! - ( all scream ) Announcer: the top 12 head to the great outdoors Gordon: Our scouts are arriving.
Announcer: for the toughest team challenge yet Scouts are here! As they serve up the ultimate campfire cookout.
Come and get it! This is a lot of scouts.
It's just like a swarm of bees.
Who will lead their troop to victory? Make these perfect! Taste everything! And who will get lost in the wilderness? Gordon: It's cold and it's raw.
We are doomed.
Come on, aprons off.
You've lost.