MasterChef Junior (2013) s05e12 Episode Script
An Extra Serving
1 Gordon: Tonight on "MasterChef Junior: - An Extra Serving.
" - Ha! - We're taking a trip - Oh! - down memory lane.
- ( grunting ) We'll take a look back at some of our greatest hits - Eww! - minor blips Duh.
and messiest bits from the last five seasons.
Plus, we'll visit some of our past junior home cooks - Now I'm a teenager.
- Alexander.
who aren't so junior anymore.
Now I'm able to drive, which is crazy.
This is "MasterChef Junior: An Extra Serving.
" Hello.
I'm Gordon Ramsay.
"MasterChef" is officially the world's biggest cooking competition.
It began 27 years ago, and it's been seen in 58 different countries.
But there's one "MasterChef" that really has taken the world by storm.
In 2013, somebody thought it might be interesting to put me in the kitchen with kids.
I thought, "They're out of their minds," and then, this happened.
( kids screaming ) - Whoa.
- Wow.
My kitchen back home is nothing compared to the MasterChef Junior kitchen.
My kitchen is probably, like, five feet.
- Awesome.
- Welcome, everybody.
Come on down.
MasterChef kitchen is probably, like, the biggest kitchen in the whole world.
It's big.
Really, really big.
Can someone reach the pineapple? Avani: The MasterChef kitchen is awesome, but everything is huge, enormous.
Gordon: With most of our competitors under five feet, we ran into some problems we didn't anticipate.
Oh, my God.
How am I supposed to reach these? - Oh, why am I so short? - I'm gonna need a stool.
- Where's Riley? - ( chuckles ) Put one finger up if that's Riley behind the box.
- Okay.
- ( laughing ) - Let's go.
- Oh, this thing is so heavy.
( all grunting ) Some of the equipment is bigger than me.
Girl: I don't know how I'm gonna do it.
Jack, can you manage? Come on, buddy.
There you go.
I think this is gonna be a big issue for me.
( panting ) I'm gonna get really strong.
We may be tiny, but we're as strong as the Hulk.
( grunting ) Come on, Eddie.
Let's go.
Gigantic mixer coming through.
- This isn't heavy.
- I can carry a bowl if you like.
- Graham: What sports do you like to play? - I like to play basketball.
- Do you ever get to dunk the ball? - No.
- No? - It's too high.
- You know what you can do? - What? - You can make pasta really good.
- Yes.
- This looks great.
- It is great.
Gordon: But in the end, what our young chefs lack in size, they more than make up for with the talent they bring to the table.
- It's delicious.
- You are a small, young man that packs a very powerful punch.
Can I be honest? It's delicious.
- Thank you.
- Mind (imitates exploding) blown.
- Pow.
- You might be the youngest here, Abby, - but you've got big, big potential.
- Thank you.
- Great job.
Amazing.
- Thank you.
( all cheering ) - Oh! - Good job.
"MasterChef Junior" was born in 2013, so, as you can imagine, the kids from that first season aren't quite so little anymore.
If you're as intrigued as I am to see what they look like now, then this should do the trick.
I'm Nathan.
I was on season one of "MasterChef Junior.
" all: Yes, Chef! I was 8 then, now I'm 12.
When I was eight, I could barely lift that mixer.
- How's he gonna get it on the bench? - Now look at me.
- Pretty good job.
- On "MasterChef Junior," I was in the third grade.
Now I'm in middle school and have a girlfriend.
Hey, everyone, it's Dara from season one of "MasterChef Junior.
" I was 12 on the show, and I'm 16 now.
You may recognize me as Dara, the bow girl, because of the big bow I wore on my season.
- Dara? ( smacks lips ) - Now I'm able to drive, which is crazy.
Do I want to be a chef? Definitely.
I feel really good about this dish.
Hey, guys, it's Kaylen from season one of "MasterChef Junior.
" I've just been learning new techniques and cool little tips when I'm cooking.
I just don't want to stop being a chef.
I'm Jewels.
I was 12, and now I'm 16.
I'm in high school now and I'm studying for my SATs and working really hard on that.
One of the best parts about being on "MasterChef Junior" were the friends that I've made, and I wouldn't trade them for anything in the world.
- You are definitely a chef in the making, aren't you? - Yes.
Hi, I'm Alexander, the winner of "Masterchef Junior" season one, and right now I'm in my junior year of high school.
Since being on the show, I've had the opportunity to work in high-end restaurants in New York City and to travel all over the world.
You may want to stand back.
Of course I still want to be a chef later in life after I go through culinary school and hopefully have a restaurant one day.
- That's the big dream.
- To attempt something as difficult as this.
I love it.
Don't stop.
Great job.
both: Thank you.
Talented kids who aren't kids anymore.
From the very first season of this show, the small, talented home cooks have made me laugh every single day.
They say what they like when they like, and the best thing is, they always tell the truth.
Tonight, voices may be raised, egos may be bruised.
But, it's all in the pursuit of what? - Making you look good.
- ( laughter ) Perfection.
Let's go, guys.
Smash those beans like your life depends on it 'cause it does! - Yeah!.
- Flip it over quick.
Now quickly brush it.
Quick.
Quick.
Quick.
Quick.
Quick.
Quick.
Quick.
Are you serious with me? Beet and radishes, come to papa.
Michelle Obama wants me to cook vegetables.
Not happening.
I'm a city kid, so I don't want to lift up a chicken.
What is inside the sausage? It's cooked meat that is not raw.
Graham: Cooked meat that's not raw? - That's how you would sell it on the menu? - Yep.
Ian: So it's an apple crostata served with, well, with burnt marshmallows.
My whipped cream turned out bad.
It turned into, like, vomit, so Great way of selling the dish.
Who makes the best chefs? Girls or guys? - Girls.
- Okay, why? Even in the olden days, they were cooking and men were just sitting there watching TV, no offense to you.
No offense to me? Oh, am I from the olden days? - Yes.
- Wow.
I want show you guys that I'm not just a one-legged pony.
- I can do-- - A one-legged pony? Is that the same as a one-trick pony? - Yes.
- ( groans ) Where's my basket? Jack: I definitely want to have a restaurant when I grow up, or be a wrestler.
This challenge is gonna be chaos.
K-A-O-S.
Abby: My strategy is just to get-- I don't really have a strategy.
Chaos.
I'm freaking out! Oh, my God.
- Are you gonna nail this? - I think I will.
Good luck.
Um, can you move? I'm trying to concentrate.
Wow.
Well, at least Abby was honest.
Still to come on this extra serving of "MasterChef Junior," some blooper treats you've never seen before, and some of my favorite moments from the last five seasons.
But before that, something that never gets old.
Fourth graders pouring cream over my head.
This is way back from season one.
- Ready, Joe? - Three, two, one.
( laughter ) Oh! ( laughter ) Oh, well.
( laughter ) - You do yoga? - Oh, like the downward dog? - Yeah, downward dog.
Come on.
Let's do it together.
Ready? - Okay, okay.
Okay.
- So this is downward dog, like this.
- No, no, no, no.
- This is downward dog, see? - Oh, right.
This is downward dog, and then we'll go into? - Plank.
( laughter ) - A plank.
And moving one foot forward.
- Joe, don't throw out a hip.
- ( laughter ) ( grunting ) - ( laughter ) - ( metal crashing ) Oh, my God! - Are you okay? - Yeah.
Medic! Medic! There are plenty more moments like that to come.
Whatever season it is, one thing every kid has in common when they walk into the kitchen is that they love to cook.
And their knowledge, technique, and expertise is way beyond their years.
Ha! Aarón: I'm utterly blown away by the skill level being presented here.
I'm so impressed.
The best talented 8, 9, 10, 11, 12, 13-year-olds in the country.
Every year, they're just getting stronger and better and better and better.
They're just incredible.
These young home cooks make our mouths water with the promise of amazing dishes.
I am making chicken Milanese with fettuccini pasta and chimichurri.
I am making codfish tacos with a pomegranate salsa and crema.
Tom kha gai soup with jasmine rice and chicken meatballs.
Spicy seared pork loin with mixed pan-seared vegetables and a mustard cream sauce.
- You're very grown up for nine.
- Thank you.
They follow it up with techniques that challenge those of professional chefs.
Graham: Hand-made pasta from scratch under an hour.
It's crazy.
Joe: Andrew's cooking like a Tuscan grandmother tonight.
- Gordon: Yes.
- Logan: Today we are filleting a salmon.
Fun.
I've filleted fish before.
It's pretty easy.
Why are you poaching it inside a bag? Because I wanted to add in more flavors.
How do you come up with these ideas at eight? Because that is something very difficult to do, you know that? - When I was little-- - I like that, when you were little.
- When did you stop being little? - I don't know.
Gordon: They have skills that are way ahead of their time.
I'm using science in this dish.
I injected my meat with marinade to break down the fibers in the meat to make it more tender.
- What are you doing back here? - He's gone molecular.
- I don't understand.
- Let's watch.
- There's one.
- One what? - One pearl.
- Oh, you're making little pearls of-- okay.
He's making, like, a caviar.
I'm using liquid nitrogen to super quick freeze my raspberries.
- Whoo.
- Dry ice.
It's incredible.
I mean, he looks like a sous chef from "Breaking Bad.
" It's smoking time.
Whether you like it or not, right now you're looking at the future of food.
When you put all that talent together, it produces spectacular dishes.
I have for you risotto with shrimp.
That looks like something you would get at one of my restaurants.
Dara: It's a chocolate cake with a spiced cayenne pepper ganache.
This is delicious.
This idea of doing this spiced chocolate, it's brilliant.
Gordon: It looks great.
It looks like it sailed out in one of the top Los Angeles sushi restaurants.
Wow.
This is a pan-seared filet mignon with a boiled then basted lobster tail.
Execution, cookery, pro.
- How old are you again? - I'm eight.
- I'm am 11 years old.
- I'm 12 years old.
- I'm 10 years old.
- I'm 12.
If this is what you're like at ten, God help our industry when you're 20.
And it won't be long before some of them are.
I own 31 restaurants around the world, so I know the rules of a professional kitchen.
But we all know some rules are there to be broken.
We've all heard the saying - Ahh! - "Don't work with children - ( all screaming ) - or animals.
" - ( chicken clucking ) - Jeez! - Oh, brother.
- ( chuckles ) - But if you must - What? ( exasperated sigh ) There are three rules you have to follow.
- Whatever.
- Oh, my God.
- Rule number one - Wow.
never run in the kitchen.
- Andele! Andele! - Out of my way! Jack, cooking with you is like running a marathon.
- Come on, come on, come on, - Man.
- Oh, oh! Shoot, shoot.
- Ay, yi, yi.
The MasterChef Junior kitchen, it's like a jungle gym.
- Here's a basket.
- Let's go! You just run.
- Ahh! - Excuse me.
Run from one corner - to the other corner - Coming through, coming through.
- to the other corner - Whoa, Oona, slow down.
- You make me feel dizzy.
- Sorry.
- to the other corner.
- Where's he going? - Riley, he went that way, bud.
- That way.
It's ridiculous.
I feel like a ninja right now.
Gordon: Rule number two, don't make a mess.
Darn it.
Gosh dang it.
- Oh, gosh.
Pick it up real fast.
- Got it.
Are you the next Graham Elliot? - ( clattering ) - I hope so.
When I cook, I make a big mess.
Oh! Ah.
- Whoa.
- It's so embarrassing.
Ugh.
- Oh, gosh.
- Don't drop it.
Ah.
Aww, man! - What-- - Ahh! Ahh! I just spilled hot venison and scorching hot butter on the greatest chef in the world's foot.
- Dang it.
- Oh! Oh, my gosh.
- ( crashing ) - Hello.
( gasps ) Oh, my God.
- Sounds like me in the kitchen.
Are we okay? - No! I'm fine.
but there's glass.
Sorry.
Gordon: And most importantly - rule number three.
- Fire! Fire! Fire! Don't let kids play with fire.
- That was awesome.
- Fire is really dangerous.
Oh! One of my favorite parts of cooking is fire.
Oh! Ladies and gentlemen, do not try this at home.
It's cool to get to burn things.
That's, like, fun.
- Whoa, Addison! - Kids: Whoa! - Fire! - Ahh! Holy cow! I think you singed my tips.
It's going to be an honor to cook at your house.
Thank you, JJ.
Please don't burn it down.
( laughing ) He's never coming to my house.
After the break, on this extra serving of "MasterChef Junior," a look at what happens when we take the kids out into the real world, more unseen bloopers, and more moments like this.
- Oh! - Oona, we will begin with you.
- Oh.
- Easy, easy.
- Not easy.
- ( all screaming, laughing ) - Oh, yeah.
- Oh! What did I ever do to you, Samuel? ( screaming, laughter ) Yes! ( laughter ) Oh, man.
( laughter ) Man: Quiet on the set, please.
( laughter ) Oh! - ( laughing ) - Medic! I'm totally fine.
( laughing ) I'm totally fine.
Welcome our new judge, sliding all the way down here from Brooklyn.
( laughter ) Good thing she bakes better than she skates.
Welcome back to this extra serving of "MasterChef Junior.
" To really test the skills of our talented young home cooks, we introduce them to the pressures of the real restaurant world.
And believe me, it's tough out there.
- Are we ready? - Kids: Yes, Chef! Gordon: Here are some things you need to know Get 'em on high, Get 'em on high.
to survive a "MasterChef Junior" field challenge.
Wow.
When going to the greatest locations across the country, be ready for anything.
- Oh, my God! - Welcome to my house.
( kids screaming ) This is so unbelievably cool.
Oh, my God! Oh, my God, this is so cool, but please don't flip over.
- Let's go! - Come on, guys.
Always be prepared to feed amazing VIPs.
51 first responders.
Christina: The Boy and Girl Scouts.
- My four children.
- Oh, my God! I can't wait to see what food comes out of the kitchen.
Gordon: And the finest palettes in all of America.
Patrick: I'm a staff writer at "People Magazine.
" I'm expecting there to be some fantastic food today.
Everything should be nine and three quarters or a perfect ten.
Just one more thing.
The VIP guests have no idea kids are cooking today.
Age means nothing.
You gotta be kidding me.
Do they not stress us enough? - Gordon: Things will get stressful - These ones are burnt.
- so always keep calm.
- Whoa! - Like I do.
- Troy, talk to me! - Hold on, Sarah, I'm trying to do something.
- ( groans ) I cannot believe how crazy it is.
Get this on the plate.
Let's go! - Focus.
- These two are raw.
We had a plate ready! I don't know where it went! - You don't have to get upset at everyone.
- Sorry, okay? - I'm just stressed.
- How are you not confidant on doing the vinaigrette? What? You can't make your vinaigrette? No--okay, I'll do it.
I got it.
- Pull it together! - This is getting to me.
- What's going on? - It burnt.
Amaya's crumbling like a piece of paper.
What's in a vinaigrette? - Lemon, lime, olive oil! - What does that make? - A vinaigrette! - Wake up, then! Yes, Chef! Never, ever, ever lose your temper.
I'm not interested in how old you are.
I'll be treating you like professional chefs, got it? Kids: Yes, Chef! Are we gonna see the mean side of Gordon Ramsay? We can't serve the Scouts raw pork.
A good vet could bring that back to life.
Do I need to call 911? I mean, seriously? It looks like a dog's dinner.
It looks like my grandma's knickers.
- Absolute baloney.
- ( groans ) - Thank you.
- Coughing.
Absolute nightmare.
Come on, stop it.
Ahh! Matt! Gordon: And finally, always end your service with a bang.
The stuffing in the interior was lovely.
- Prepared perfectly.
- I couldn't eat enough.
The taste was even better than the plating.
Would you like to meet the chefs that cooked your amazing lunch? - ( cheers, applause ) - Here they are.
Our amazing young talented chefs.
( cheers, applause ) ( laughter ) Christina: These home cooks are aged between 8 and 13.
Yes, ladies and gentlemen, this is "MasterChef Junior.
" If you could say in one word how it was working under Gordon Ramsay - what would it be? - Traumatizing.
( laughter ) Never mind those kids.
Trust me, those challenges are traumatizing for me.
Now it's time to take a look at what's become of some more "MasterChef Junior" alumni.
This time, it's the kids of season two.
Whoa.
I'm Abby from "MasterChef Junior" season two.
I was eight on the show and now I'm 11.
- Gordon: Four minutes to go.
- Four minutes! I think I went a little bit crazy at the pancake challenge.
Flip those pancakes faster! I still want to own a half-restaurant, half-veterinary clinic when I grow up.
So I can bring my horses in the back, and then while they're getting treated, - I can have lunch on the table with the goldfish.
- Yes.
I haven't opened my restaurant yet, but I do have this.
What I'm gonna do is use this as a varnish.
- As a garnish.
- And make it like a modern design.
Hi, my name is Josh.
On the show, I was 10.
Now I'm a teenager.
My voice changed a little bit, and I got much taller, but I still love to cook.
What's up, guys? It's me, Sean.
When I was on the show, I was 12 years old, but now I am 15.
What inspires you to have your own restaurant? I mean-- I just want to be like you.
There's professional chefs watching you with their jaw on the floor.
I'm Adaiah.
I was 12 on the show, and now I'm 15 years old.
I'm writing my own cookbook, and I can't wait to share it with people.
Ah, beautiful.
Hi, I'm Logan, winner of "MasterChef Junior" season two.
The main life lesson that I learned from "MasterChef Junior" was to keep your standards at the very highest.
And why did you come into this competition? I came to this competition to get better.
Good man.
Never forget that.
Logan: Thank you, Chef, for inspiring me and inspiring a whole generation of kid chefs.
The flavor.
You are a force to be reckoned with.
The class of 2014, a really talented bunch.
Now, whatever the year, whatever the season, we always expect the talented young home cooks to deliver delicious dishes using some very, very tricky ingredients.
One protein that every great chef has to master Please don't be hard.
Please don't be hard.
- is beef Wellington.
- Graham: Chicken.
- Steak.
- Gordon: Scallop.
- Christina: Rack of lamb.
- Gordon: Seafood.
- Graham: Pork.
- Gordon: My pan-roasted sea bass.
- Christina: Monkfish.
- Graham: Even kangaroo and ostrich.
Kids: Eww! Aw, this is gonna be difficult.
Gordon: Preparing proteins can be one of the most difficult things we do in the MasterChef kitchen Come on, steak.
because it's not just about how it looks on the outside.
Looking good.
It's about how it's cooked on the inside.
Justise: I'm really worried about my fish because I have no idea if it's cooked through or not.
I am just praying, "Please be perfect.
" - This is the moment of truth.
- Moment of truth.
Christina: The moment of truth.
Dun, dun, dah! Gordon: Don't be upset.
What's the matter? Cydney: Chef, I think it's under.
And I want to stay in this competition so badly.
Let's see.
- That is beautiful.
- ( laughs ) - Thank you.
- Okay.
- That is cooked beautifully.
- That's a relief.
- I mean, really beautiful.
- Stunning.
Gordon: But with proteins, everything doesn't always go according to plan.
What is going on here? Are you sure you cooked it for 35 minutes? Yes, Chef.
- Was the oven on? - Yes, Chef.
Oh.
Raw chicken.
- Damn.
- Oh, no.
Ooh, it's a little overcooked.
Gordon: You don't want me to eat raw chicken, do you? Slightly overcooked.
It's undercooked.
A tad over there.
You have a great sear on that salmon, but it's a little bit overcooked.
Alexander: This is, like, make-it-or-break-it time, and I think that I'm breaking it right now.
- Perfect.
- Gordon: But when the kids nail it That is perfect.
it's truly something to be proud of.
It's the kind of beef Wellington that I'd be serving at the Savoy Grill.
Christina: That's picture perfect.
Gordon: What temperature were you aiming for? A little red in the middle.
- Nailed it, big time.
- ( exhales ) That's what a perfectly-cooked salmon looks like.
That is cooked beautifully.
Graham: I mean, that right there is a pretty textbook cook on a steak.
What should I be expecting inside the salmon? - Perfect.
- Okay, perfect.
Uh, guys, the salmon is perfect.
This is better than eating all the ice cream in the world! You sound like a chef, you cook like a chef, and you are confident, but you've got the right to be confident, 'cause you can cook.
Great job.
Thank you, Chef.
Amazing.
Now, you want to see more kids laughing at me, and kids generally humiliating me, then make sure you come back after the break, but for now, here are some kids just putting pies in my face.
Get him good.
- One.
- Kids: Two! All: Three! - Ugh! - ( kids laughing ) - Yeah! - ( kids laughing ) Kid: Get it all over that bald head of his! Oh! Kid: You just got served! Under your box you guys have all sorts of amazing stinky cheese.
Have any of you guys ever cut the cheese? ( laughter ) That's funny, Gordon! Uh, what's so-- what's so funny about that? Sorry.
In my kitchen in London, I cut the cheese every night.
( laughter ) - Oh, no! - Sorry, I don't find what's so funny.
- I love cutting the cheese.
- ( laughter ) I do it every night before I go to bed.
What's so funny? ( laughter ) When you "cut the cheese," you fart.
- What? - ( laughter ) You guys have got such strange expressions, honestly.
I still don't know what's wrong with cutting the cheese.
Maybe it's because I live in England, or I'm just not down with the kids, but sometimes in the kitchen, it really feels like I'm speaking a completely different language.
You've got sesame seed vinaigrette going on there.
Okay, thank you.
Yes, sesame seed? Um, no, Chef.
Gordon: No? There's no sesame seed oil in there? Um, no, Chef.
There is definitely sesame seed in there.
- That-- what that is is-- - Smell that.
It-- no, it's not sesame seed.
What I put in it is just um, sesame oil.
- Ahh! - ( children laughing ) Blue Team, on order, two covers away.
Table 17.
One burrata, one tuna.
Entree, one ravioli, one branzino.
What? - Shall I tell you what makes me laugh? - What? I saw Graham in a pair of speedos yesterday.
( laughter ) Honestly, I peed my pants.
You're still not gonna be able to break him.
Gordon: I know, I know.
OMGD.
- Do you know what that means? - No.
Oh, my goodness, delicious.
- Oh, yay.
- ( laughter ) - OMFG.
- ( snorts ) - The "F" stands for "food.
" - Well, you have a track record.
( laughter ) They are VIPs, not P-I-G-S.
What does that mean? - Um, pigs.
- Pigs.
Gordon: It needs a little drizzle of olive oil, and if you're using shrimp, a little bit of acidity.
- Give me an L.
- Thank you, Chef.
- Give me an L.
- Huh? - Give me an L.
- L.
- E.
- E.
- M.
- M.
- O.
- O.
- N.
- N.
- What does it mean? - I don't know.
Oh ho ho! Lemon, man, lemon! - Oh.
- Hey, Shayne.
That was my next guess.
Gordon: But there is one common language in the MasterChef kitchen and that is fun.
You look like a little girl! I cannot wait to kick your butts.
I cannot wait to kick your butt.
Kick your butt.
- ( groans ) - ( laughter ) Does that suit me? Do I look like some Karate Kid now? ( laughs ) Kind of.
Kah-jah! - Ooh - Aha.
Andrew.
It lives in swamps.
It loves eating.
It has a lot of teeth.
And when this guy gets angry he can - snap! - Whaa! Jeez, come on! When the kids sit in this interview chairs, they always give us some real pearls of wisdom.
They also give us moments we can't always put in the show.
Well, we can now.
Woman: What other questions are pressing for you? I need food.
Woman: So tell me, we're so close.
Okay, so tell me so-- Why is there a mic right here, and then a mic right here? You have to say, "Rolling in three, two, one.
" - Man: Three, two-- - No, you have to say it into the little mic.
- Man: Three, two-- - You gotta press the button.
Man: Ha-ha! Good, Shayne.
Woman: Okay, so, you're back in the MasterChef kitchen.
Man: Eddie, why is that beeping right now? I don't know, it's not supposed to beep when it's counting down.
Man: Can we stop the beeping? ( squeaking ) Man: Eddie.
So, Eddie-- - Um, um - ( beeping ) Man: So, judge tasting, right? We gotta get real for a second.
Okay, thank you.
Yeah, but it was beeping, like - ( beep ) - Man: Eddie.
Man: You ever seen a rattlesnake before? Is that a question? Man: Shayne the cooking train! - No.
- Shayne the-- no? - That's too corny, huh? - Yeah, it's corny.
- Okay, I apologize.
- Yeah.
I smile so much my face hurts.
- It does? - Yeah.
- Is your face hurting right now? - Yeah.
Looking at Sam's dish, his looks pretty goodly.
"Goodly"? Is that a word? Woman: Who is doing what on entrees? In entrees, I am working on the gnocchi.
Man: Mark.
Lives next to the water in Mississippi, right? Woman: So what? Hurry up.
Time's ticking.
- Man: So - ( imitates ticking ) Man: Right.
So, uh ( burps ) Excuse me.
( burps ) Excuse me.
Man: How do you feel about that? ( farts ) - Did you just fart? - Yeah.
It's lunchtime? Are you serious? - Man: Think so.
- Bye.
Woman: Like a baker-- Where you going? Man: Is there anything else that you would like to say? - No.
- Because this is, ah The end.
Not quite.
Still to come, more amazing food, talented kids, and I've got a big surprise in store for you.
First, a look back when the judges got more frosting on our heads than in our mouths.
( all reacting ) All: Three, two, one.
( cheering, laughing ) Frosting fight! ( kids chanting ) Frosting fight! Frosting fight! ( Gordon chuckles ) Honestly.
Man: Rolling.
( crew laughing ) Happy holidays, home cooks.
Come on.
I love the holidays, and I love to dress like a ( bleep ) elf.
Honestly.
Are we being punked today, or is this ( bleep ) real? What has happened? 15 years ago, won my third Michelin star, I had no idea I'd be doing this ( bleep ).
( laughter ) - Oh, my God.
- Oh, my God.
I kept that costume.
All the kids that take a place in the competition go home in their famous "MasterChef Junior" white aprons.
Right now, it's time to find out if the kids from season three are still cooking up a storm at home in their aprons.
( kids cheering ) - Welcome.
- Thank you.
Hey guys.
It's me, Riley, from "MasterChef Junior," season three.
You are officially the youngest competitor - we've ever had in this kitchen.
- Yep.
I'm in fifth grade right now, and I'm 11 years old.
Double digits.
What in the world? Hi everyone, it's Kayla.
I was 11 when I was on the show, and now I'm officially a teenager.
I'm 13.
Whoo! Amazing.
Now I am really into makeup.
I still love to cook, and I love spending time with my family, and my friends.
- Steak up.
- Beautiful.
Thank you, Chef.
Hi, I'm Nathan from season three of "MasterChef Junior".
I was 12 on the show and now I'm 15.
I guess you could say my style's gotten a bit edgier, dyed hair and pierced earrings and all that.
Congratulations, Nathan.
( cheers, applause ) My message to Gordon would be thank you for teaching me so much about cooking, and inspiring kids all over the world.
You have more steak on your apron than you do on the plate.
Yeah, um, it got messy.
Hi, I'm Andrew from "MasterChef Junior" season three.
I'm 14 years old.
I was 11 when I was on the show.
I still enjoy cooking.
I have plans to open a restaurant.
My favorite moment on the show was when raspberries fell on us.
It stained my shirt and it stained my shoes.
I really liked them shoes.
They don't fit me anymore.
Hey guys! My name is still Cory, and I was on "MasterChef Junior" season three.
Things I want to do when I grow up: I want to be a CEO, and I want to be a chef.
Love you guys, and muah! Some real stars in there from season three.
Over the five seasons of "MasterChef Junior", we've learned a lot of things about the power and the potential of America's kids.
I've also learned that this country's children have hearts of gold.
Although this is a competition, that doesn't stop kids giving a helping hand to their fellow competitors.
- You need help? - Yeah.
- Thank you.
- I can get it.
- Thank you.
- ( grunts ) Oh, thank you! - Do you have corn starch? - Yep.
- How's that? - Thank you.
- Yes! - Thank you, thank you, thank you! Mashu's in the front, and even though this is a competition, that doesn't mean that I'm not gonna help.
Can you reach the thyme for me? - Sure, here.
- Thank you.
- You're welcome.
- What is happening? I don't know what to do.
What do I do, Andrew? - Did you break your sauce? - I don't know what happened to my sauce.
Put it over the heat.
You have to let it get thick.
- I'm trying to.
- 15 seconds on the heat, 15 seconds resting.
Add water and whisk.
Whisk, whisk, whisk.
This is good.
This is perfect.
Even though this is a competition, it's nice to know that somebody's there for you, and that all of your friends are gonna be able to help you.
Let me tell you something.
You have a big heart.
You did something tonight that we never see.
With three minutes to go, to go and to help Jenna tonight was extraordinary.
Uh, you've nailed it.
The dish looks fantastic.
Gordon: As we saw with Jenna Oh, dear.
things don't always go to plan Oh.
It's raw.
in the MasterChef kitchen.
The sad news is the chicken is undercooked.
( crying ) - It's okay.
- It's okay.
Abby: I kind of feel bad for Isabella.
You're okay.
I don't want to see her cry.
None of us, I don't think, are A-plus students all the time.
It's okay, Evan.
We all have our off days.
It's okay, Lila.
Relax, don't cry.
Don't cry.
- You did good, Lila.
- Don't cry, all right? Gordon: And they can definitely teach us adults a few lessons, too, because when the going gets tough Jacelyn, it's okay.
that's when they pull together.
Gordon: Please say goodbye to Riley and Ryan Kate.
Gonna miss you.
Come here.
I love you so much, okay? You did great today.
You all made me proud, you made your families proud.
It was beautiful.
Way to go, guys.
Guys, we worked our butts off.
- Hey, we did a good job.
- Yeah.
- Blue Team for life.
- Blue Team for life.
You guys did great.
- You did amazing.
- Thank you.
You'll be okay, right? - You did amazing.
- Thank you.
Don't cry.
There's no way that you're not gonna make it.
Thank you for trying to comfort me.
Nice job.
I think my favorite thing about this whole experience is just all the friends that I've made.
I'll miss you guys.
It was a pleasure meeting you.
It was a pleasure meeting you.
- Group hug.
- Group hug.
Come on, you guys did awesome.
You guys did great.
I think I'll have these friends for a very long time.
Until I'm about 50.
Can you imagine being as old as 50? Me neither.
After the break, we'll take a quick look back at some of the most epic "MasterChef Junior" finales and I've got a very special surprise in store for you.
But first, take a look at what happens when a talented Michelin-star chef becomes a human corn dog.
- ( whirring ) - ( gasps ) - Oh! - What is that? Sorry to say Chef, but it's you.
- Christina: Yes! - ( kids cheering ) Make room for me! ( kids cheering ) ( kids screaming ) Welcome back to an extra serving of "MasterChef Junior".
Ever since we began, every season has ended in magnificent, jaw-dropping grand finales.
Here's a quick look back at how those finales served up some five-star dishes and unmissable TV.
Gordon: It doesn't get any bigger than this.
I'm not going home without that trophy.
I'm here to take the title.
Alexander is running slightly behind.
The veal's not seared.
The prawn itself, is that gonna get cooked off at the last second? Um yeah, I'm gonna sauté it.
Smart, 'cause it'll turn to rubber real quick.
I love the fact that you steamed those.
That's the kind of mentality that a chef has.
Young man, that is one of the best cooked veal chops anywhere in the country tonight.
Thank you.
I think that it's gonna be a very close battle.
Logan: There's no turning back.
Gordon: Branzino, that's a tough one.
Graham: I think any less and he wouldn't be true to himself.
( cheers, applause ) You got seven minutes left, and your Arctic char is still not cooked.
What are you doing? Are you crazy? Gordon: You've really shown flair.
It really has that wow factor.
Joe: This dish hits on every level.
Good job.
Nathan: I definitely want this more than I've ever wanted anything in my life.
This is the biggest thing of my entire culinary career.
Graham: Why do so many difficult tasks that have so much jeopardy on them? If I can pull it off, I'll definitely impress you guys.
You're using one of the most expensive lamb cuts anywhere in the world, the rack of lamb.
How are you gonna pull this off? 'Cause that has to be pink.
I've cooked it a few times.
Graham: Visually beautiful, and it smells amazing.
Joe: This kind of a dish is the future of cooking.
Unbelievable.
This is the battle of the girls! I have fought for my place in the finale.
Why so complicated on a night like tonight? I think it's go big or go home right now.
This is a hard dish to create in just 90 minutes.
Gordon: It's very rare I get lost for words, but this dish could be worth $100,000.
Oh, my God.
The winner.
Congratulations Alexander.
Oh, my God! - Logan! - ( cheers, applause ) - Nathan! - ( cheers, applause ) - Addison! - ( cheers, applause ) Addison: I just won "MasterChef Junior," and now I'm part of a unique family.
I will never forget this life-changing experience.
Mind-blowing.
Four fantastic winners, and for our very last extra serving and extra special surprise, here they are.
Alexander.
Logan.
Nathan.
And of course, our reigning champ, Addison.
Come on down.
Good to see you guys.
Welcome back.
You good? - Very good.
- Addison: Yes.
Right, first off, Alexander.
How does it feel to be back in the MasterChef kitchen, because you were 13 when you won "MasterChef Junior" You're now 17.
Best ever memory, what was it? - Winning.
- Gordon: Winning.
What's happening now at 17? What are you doing? Right now I'm doing college applications, but during my summers I've been spending time in kitchens, really immersing myself with chefs, and really experiencing what it's like to work on a line.
Logan.
You look great.
You and I must have the same hairdresser, 'cause that looks exactly like mine.
- How old are you now? - I'm 14.
14 years of age.
Are you still as ambitious now as you were a couple of years back? Of course, Chef.
I've been keeping it busy.
I'm "Fortune" magazine's 18 Under 18 Most Influential Teens.
I'm "Time" magazine's Most Influential Teen.
I've traveled to India, and judged the Young Chef Olympiad.
Amazing.
Nathan, welcome back.
How old are you? - I'm 15 now.
- What have you been up to? During my junior year of high school, I'm actually going on foreign exchange to Japan, just to kind of reinforce my culinary passion.
Love that.
Addison.
What's it like being a reigning champion of "MasterChef Junior," and we're about to crown, weeks from now, our next champion.
How does that feel for you? It's amazing.
I love knowing that I won the show and it's so fun to watch all the other contestants compete on the new season.
What was it like going home? Do you look at food differently now at school? A little bit.
I don't eat the lunch at school.
Good girl.
- You bring your own.
- Yeah, and a bunch of my friends have, like, sandwiches, but every day for lunch I'll bring, like, lentil soup.
Brilliant.
Right.
Well, that's it from us.
"MasterChef Junior" continues next Thursday at 8:00 pm here on FOX.
Trust me, the next episode is one you should not miss.
It looks like this.
Good night! Announcer: Next week, a giant mystery box full of surprises.
Please welcome Miss Piggy C'est moi! and the Swedish Chef! Dum dum dum Gimme that! Gordon: And when a new contestant joins the competition I'd like to order steak frites.
Hopefully Miss Piggy won't be too much of a distraction.
Gordon: who will handle the heat - Ahh! - of the kitchen? - ( exclaims ) - Huh? ( speak gibberish ) Put him on a leash.
Chef, Chef, Chef, Chef, Chef.
" - Ha! - We're taking a trip - Oh! - down memory lane.
- ( grunting ) We'll take a look back at some of our greatest hits - Eww! - minor blips Duh.
and messiest bits from the last five seasons.
Plus, we'll visit some of our past junior home cooks - Now I'm a teenager.
- Alexander.
who aren't so junior anymore.
Now I'm able to drive, which is crazy.
This is "MasterChef Junior: An Extra Serving.
" Hello.
I'm Gordon Ramsay.
"MasterChef" is officially the world's biggest cooking competition.
It began 27 years ago, and it's been seen in 58 different countries.
But there's one "MasterChef" that really has taken the world by storm.
In 2013, somebody thought it might be interesting to put me in the kitchen with kids.
I thought, "They're out of their minds," and then, this happened.
( kids screaming ) - Whoa.
- Wow.
My kitchen back home is nothing compared to the MasterChef Junior kitchen.
My kitchen is probably, like, five feet.
- Awesome.
- Welcome, everybody.
Come on down.
MasterChef kitchen is probably, like, the biggest kitchen in the whole world.
It's big.
Really, really big.
Can someone reach the pineapple? Avani: The MasterChef kitchen is awesome, but everything is huge, enormous.
Gordon: With most of our competitors under five feet, we ran into some problems we didn't anticipate.
Oh, my God.
How am I supposed to reach these? - Oh, why am I so short? - I'm gonna need a stool.
- Where's Riley? - ( chuckles ) Put one finger up if that's Riley behind the box.
- Okay.
- ( laughing ) - Let's go.
- Oh, this thing is so heavy.
( all grunting ) Some of the equipment is bigger than me.
Girl: I don't know how I'm gonna do it.
Jack, can you manage? Come on, buddy.
There you go.
I think this is gonna be a big issue for me.
( panting ) I'm gonna get really strong.
We may be tiny, but we're as strong as the Hulk.
( grunting ) Come on, Eddie.
Let's go.
Gigantic mixer coming through.
- This isn't heavy.
- I can carry a bowl if you like.
- Graham: What sports do you like to play? - I like to play basketball.
- Do you ever get to dunk the ball? - No.
- No? - It's too high.
- You know what you can do? - What? - You can make pasta really good.
- Yes.
- This looks great.
- It is great.
Gordon: But in the end, what our young chefs lack in size, they more than make up for with the talent they bring to the table.
- It's delicious.
- You are a small, young man that packs a very powerful punch.
Can I be honest? It's delicious.
- Thank you.
- Mind (imitates exploding) blown.
- Pow.
- You might be the youngest here, Abby, - but you've got big, big potential.
- Thank you.
- Great job.
Amazing.
- Thank you.
( all cheering ) - Oh! - Good job.
"MasterChef Junior" was born in 2013, so, as you can imagine, the kids from that first season aren't quite so little anymore.
If you're as intrigued as I am to see what they look like now, then this should do the trick.
I'm Nathan.
I was on season one of "MasterChef Junior.
" all: Yes, Chef! I was 8 then, now I'm 12.
When I was eight, I could barely lift that mixer.
- How's he gonna get it on the bench? - Now look at me.
- Pretty good job.
- On "MasterChef Junior," I was in the third grade.
Now I'm in middle school and have a girlfriend.
Hey, everyone, it's Dara from season one of "MasterChef Junior.
" I was 12 on the show, and I'm 16 now.
You may recognize me as Dara, the bow girl, because of the big bow I wore on my season.
- Dara? ( smacks lips ) - Now I'm able to drive, which is crazy.
Do I want to be a chef? Definitely.
I feel really good about this dish.
Hey, guys, it's Kaylen from season one of "MasterChef Junior.
" I've just been learning new techniques and cool little tips when I'm cooking.
I just don't want to stop being a chef.
I'm Jewels.
I was 12, and now I'm 16.
I'm in high school now and I'm studying for my SATs and working really hard on that.
One of the best parts about being on "MasterChef Junior" were the friends that I've made, and I wouldn't trade them for anything in the world.
- You are definitely a chef in the making, aren't you? - Yes.
Hi, I'm Alexander, the winner of "Masterchef Junior" season one, and right now I'm in my junior year of high school.
Since being on the show, I've had the opportunity to work in high-end restaurants in New York City and to travel all over the world.
You may want to stand back.
Of course I still want to be a chef later in life after I go through culinary school and hopefully have a restaurant one day.
- That's the big dream.
- To attempt something as difficult as this.
I love it.
Don't stop.
Great job.
both: Thank you.
Talented kids who aren't kids anymore.
From the very first season of this show, the small, talented home cooks have made me laugh every single day.
They say what they like when they like, and the best thing is, they always tell the truth.
Tonight, voices may be raised, egos may be bruised.
But, it's all in the pursuit of what? - Making you look good.
- ( laughter ) Perfection.
Let's go, guys.
Smash those beans like your life depends on it 'cause it does! - Yeah!.
- Flip it over quick.
Now quickly brush it.
Quick.
Quick.
Quick.
Quick.
Quick.
Quick.
Quick.
Are you serious with me? Beet and radishes, come to papa.
Michelle Obama wants me to cook vegetables.
Not happening.
I'm a city kid, so I don't want to lift up a chicken.
What is inside the sausage? It's cooked meat that is not raw.
Graham: Cooked meat that's not raw? - That's how you would sell it on the menu? - Yep.
Ian: So it's an apple crostata served with, well, with burnt marshmallows.
My whipped cream turned out bad.
It turned into, like, vomit, so Great way of selling the dish.
Who makes the best chefs? Girls or guys? - Girls.
- Okay, why? Even in the olden days, they were cooking and men were just sitting there watching TV, no offense to you.
No offense to me? Oh, am I from the olden days? - Yes.
- Wow.
I want show you guys that I'm not just a one-legged pony.
- I can do-- - A one-legged pony? Is that the same as a one-trick pony? - Yes.
- ( groans ) Where's my basket? Jack: I definitely want to have a restaurant when I grow up, or be a wrestler.
This challenge is gonna be chaos.
K-A-O-S.
Abby: My strategy is just to get-- I don't really have a strategy.
Chaos.
I'm freaking out! Oh, my God.
- Are you gonna nail this? - I think I will.
Good luck.
Um, can you move? I'm trying to concentrate.
Wow.
Well, at least Abby was honest.
Still to come on this extra serving of "MasterChef Junior," some blooper treats you've never seen before, and some of my favorite moments from the last five seasons.
But before that, something that never gets old.
Fourth graders pouring cream over my head.
This is way back from season one.
- Ready, Joe? - Three, two, one.
( laughter ) Oh! ( laughter ) Oh, well.
( laughter ) - You do yoga? - Oh, like the downward dog? - Yeah, downward dog.
Come on.
Let's do it together.
Ready? - Okay, okay.
Okay.
- So this is downward dog, like this.
- No, no, no, no.
- This is downward dog, see? - Oh, right.
This is downward dog, and then we'll go into? - Plank.
( laughter ) - A plank.
And moving one foot forward.
- Joe, don't throw out a hip.
- ( laughter ) ( grunting ) - ( laughter ) - ( metal crashing ) Oh, my God! - Are you okay? - Yeah.
Medic! Medic! There are plenty more moments like that to come.
Whatever season it is, one thing every kid has in common when they walk into the kitchen is that they love to cook.
And their knowledge, technique, and expertise is way beyond their years.
Ha! Aarón: I'm utterly blown away by the skill level being presented here.
I'm so impressed.
The best talented 8, 9, 10, 11, 12, 13-year-olds in the country.
Every year, they're just getting stronger and better and better and better.
They're just incredible.
These young home cooks make our mouths water with the promise of amazing dishes.
I am making chicken Milanese with fettuccini pasta and chimichurri.
I am making codfish tacos with a pomegranate salsa and crema.
Tom kha gai soup with jasmine rice and chicken meatballs.
Spicy seared pork loin with mixed pan-seared vegetables and a mustard cream sauce.
- You're very grown up for nine.
- Thank you.
They follow it up with techniques that challenge those of professional chefs.
Graham: Hand-made pasta from scratch under an hour.
It's crazy.
Joe: Andrew's cooking like a Tuscan grandmother tonight.
- Gordon: Yes.
- Logan: Today we are filleting a salmon.
Fun.
I've filleted fish before.
It's pretty easy.
Why are you poaching it inside a bag? Because I wanted to add in more flavors.
How do you come up with these ideas at eight? Because that is something very difficult to do, you know that? - When I was little-- - I like that, when you were little.
- When did you stop being little? - I don't know.
Gordon: They have skills that are way ahead of their time.
I'm using science in this dish.
I injected my meat with marinade to break down the fibers in the meat to make it more tender.
- What are you doing back here? - He's gone molecular.
- I don't understand.
- Let's watch.
- There's one.
- One what? - One pearl.
- Oh, you're making little pearls of-- okay.
He's making, like, a caviar.
I'm using liquid nitrogen to super quick freeze my raspberries.
- Whoo.
- Dry ice.
It's incredible.
I mean, he looks like a sous chef from "Breaking Bad.
" It's smoking time.
Whether you like it or not, right now you're looking at the future of food.
When you put all that talent together, it produces spectacular dishes.
I have for you risotto with shrimp.
That looks like something you would get at one of my restaurants.
Dara: It's a chocolate cake with a spiced cayenne pepper ganache.
This is delicious.
This idea of doing this spiced chocolate, it's brilliant.
Gordon: It looks great.
It looks like it sailed out in one of the top Los Angeles sushi restaurants.
Wow.
This is a pan-seared filet mignon with a boiled then basted lobster tail.
Execution, cookery, pro.
- How old are you again? - I'm eight.
- I'm am 11 years old.
- I'm 12 years old.
- I'm 10 years old.
- I'm 12.
If this is what you're like at ten, God help our industry when you're 20.
And it won't be long before some of them are.
I own 31 restaurants around the world, so I know the rules of a professional kitchen.
But we all know some rules are there to be broken.
We've all heard the saying - Ahh! - "Don't work with children - ( all screaming ) - or animals.
" - ( chicken clucking ) - Jeez! - Oh, brother.
- ( chuckles ) - But if you must - What? ( exasperated sigh ) There are three rules you have to follow.
- Whatever.
- Oh, my God.
- Rule number one - Wow.
never run in the kitchen.
- Andele! Andele! - Out of my way! Jack, cooking with you is like running a marathon.
- Come on, come on, come on, - Man.
- Oh, oh! Shoot, shoot.
- Ay, yi, yi.
The MasterChef Junior kitchen, it's like a jungle gym.
- Here's a basket.
- Let's go! You just run.
- Ahh! - Excuse me.
Run from one corner - to the other corner - Coming through, coming through.
- to the other corner - Whoa, Oona, slow down.
- You make me feel dizzy.
- Sorry.
- to the other corner.
- Where's he going? - Riley, he went that way, bud.
- That way.
It's ridiculous.
I feel like a ninja right now.
Gordon: Rule number two, don't make a mess.
Darn it.
Gosh dang it.
- Oh, gosh.
Pick it up real fast.
- Got it.
Are you the next Graham Elliot? - ( clattering ) - I hope so.
When I cook, I make a big mess.
Oh! Ah.
- Whoa.
- It's so embarrassing.
Ugh.
- Oh, gosh.
- Don't drop it.
Ah.
Aww, man! - What-- - Ahh! Ahh! I just spilled hot venison and scorching hot butter on the greatest chef in the world's foot.
- Dang it.
- Oh! Oh, my gosh.
- ( crashing ) - Hello.
( gasps ) Oh, my God.
- Sounds like me in the kitchen.
Are we okay? - No! I'm fine.
but there's glass.
Sorry.
Gordon: And most importantly - rule number three.
- Fire! Fire! Fire! Don't let kids play with fire.
- That was awesome.
- Fire is really dangerous.
Oh! One of my favorite parts of cooking is fire.
Oh! Ladies and gentlemen, do not try this at home.
It's cool to get to burn things.
That's, like, fun.
- Whoa, Addison! - Kids: Whoa! - Fire! - Ahh! Holy cow! I think you singed my tips.
It's going to be an honor to cook at your house.
Thank you, JJ.
Please don't burn it down.
( laughing ) He's never coming to my house.
After the break, on this extra serving of "MasterChef Junior," a look at what happens when we take the kids out into the real world, more unseen bloopers, and more moments like this.
- Oh! - Oona, we will begin with you.
- Oh.
- Easy, easy.
- Not easy.
- ( all screaming, laughing ) - Oh, yeah.
- Oh! What did I ever do to you, Samuel? ( screaming, laughter ) Yes! ( laughter ) Oh, man.
( laughter ) Man: Quiet on the set, please.
( laughter ) Oh! - ( laughing ) - Medic! I'm totally fine.
( laughing ) I'm totally fine.
Welcome our new judge, sliding all the way down here from Brooklyn.
( laughter ) Good thing she bakes better than she skates.
Welcome back to this extra serving of "MasterChef Junior.
" To really test the skills of our talented young home cooks, we introduce them to the pressures of the real restaurant world.
And believe me, it's tough out there.
- Are we ready? - Kids: Yes, Chef! Gordon: Here are some things you need to know Get 'em on high, Get 'em on high.
to survive a "MasterChef Junior" field challenge.
Wow.
When going to the greatest locations across the country, be ready for anything.
- Oh, my God! - Welcome to my house.
( kids screaming ) This is so unbelievably cool.
Oh, my God! Oh, my God, this is so cool, but please don't flip over.
- Let's go! - Come on, guys.
Always be prepared to feed amazing VIPs.
51 first responders.
Christina: The Boy and Girl Scouts.
- My four children.
- Oh, my God! I can't wait to see what food comes out of the kitchen.
Gordon: And the finest palettes in all of America.
Patrick: I'm a staff writer at "People Magazine.
" I'm expecting there to be some fantastic food today.
Everything should be nine and three quarters or a perfect ten.
Just one more thing.
The VIP guests have no idea kids are cooking today.
Age means nothing.
You gotta be kidding me.
Do they not stress us enough? - Gordon: Things will get stressful - These ones are burnt.
- so always keep calm.
- Whoa! - Like I do.
- Troy, talk to me! - Hold on, Sarah, I'm trying to do something.
- ( groans ) I cannot believe how crazy it is.
Get this on the plate.
Let's go! - Focus.
- These two are raw.
We had a plate ready! I don't know where it went! - You don't have to get upset at everyone.
- Sorry, okay? - I'm just stressed.
- How are you not confidant on doing the vinaigrette? What? You can't make your vinaigrette? No--okay, I'll do it.
I got it.
- Pull it together! - This is getting to me.
- What's going on? - It burnt.
Amaya's crumbling like a piece of paper.
What's in a vinaigrette? - Lemon, lime, olive oil! - What does that make? - A vinaigrette! - Wake up, then! Yes, Chef! Never, ever, ever lose your temper.
I'm not interested in how old you are.
I'll be treating you like professional chefs, got it? Kids: Yes, Chef! Are we gonna see the mean side of Gordon Ramsay? We can't serve the Scouts raw pork.
A good vet could bring that back to life.
Do I need to call 911? I mean, seriously? It looks like a dog's dinner.
It looks like my grandma's knickers.
- Absolute baloney.
- ( groans ) - Thank you.
- Coughing.
Absolute nightmare.
Come on, stop it.
Ahh! Matt! Gordon: And finally, always end your service with a bang.
The stuffing in the interior was lovely.
- Prepared perfectly.
- I couldn't eat enough.
The taste was even better than the plating.
Would you like to meet the chefs that cooked your amazing lunch? - ( cheers, applause ) - Here they are.
Our amazing young talented chefs.
( cheers, applause ) ( laughter ) Christina: These home cooks are aged between 8 and 13.
Yes, ladies and gentlemen, this is "MasterChef Junior.
" If you could say in one word how it was working under Gordon Ramsay - what would it be? - Traumatizing.
( laughter ) Never mind those kids.
Trust me, those challenges are traumatizing for me.
Now it's time to take a look at what's become of some more "MasterChef Junior" alumni.
This time, it's the kids of season two.
Whoa.
I'm Abby from "MasterChef Junior" season two.
I was eight on the show and now I'm 11.
- Gordon: Four minutes to go.
- Four minutes! I think I went a little bit crazy at the pancake challenge.
Flip those pancakes faster! I still want to own a half-restaurant, half-veterinary clinic when I grow up.
So I can bring my horses in the back, and then while they're getting treated, - I can have lunch on the table with the goldfish.
- Yes.
I haven't opened my restaurant yet, but I do have this.
What I'm gonna do is use this as a varnish.
- As a garnish.
- And make it like a modern design.
Hi, my name is Josh.
On the show, I was 10.
Now I'm a teenager.
My voice changed a little bit, and I got much taller, but I still love to cook.
What's up, guys? It's me, Sean.
When I was on the show, I was 12 years old, but now I am 15.
What inspires you to have your own restaurant? I mean-- I just want to be like you.
There's professional chefs watching you with their jaw on the floor.
I'm Adaiah.
I was 12 on the show, and now I'm 15 years old.
I'm writing my own cookbook, and I can't wait to share it with people.
Ah, beautiful.
Hi, I'm Logan, winner of "MasterChef Junior" season two.
The main life lesson that I learned from "MasterChef Junior" was to keep your standards at the very highest.
And why did you come into this competition? I came to this competition to get better.
Good man.
Never forget that.
Logan: Thank you, Chef, for inspiring me and inspiring a whole generation of kid chefs.
The flavor.
You are a force to be reckoned with.
The class of 2014, a really talented bunch.
Now, whatever the year, whatever the season, we always expect the talented young home cooks to deliver delicious dishes using some very, very tricky ingredients.
One protein that every great chef has to master Please don't be hard.
Please don't be hard.
- is beef Wellington.
- Graham: Chicken.
- Steak.
- Gordon: Scallop.
- Christina: Rack of lamb.
- Gordon: Seafood.
- Graham: Pork.
- Gordon: My pan-roasted sea bass.
- Christina: Monkfish.
- Graham: Even kangaroo and ostrich.
Kids: Eww! Aw, this is gonna be difficult.
Gordon: Preparing proteins can be one of the most difficult things we do in the MasterChef kitchen Come on, steak.
because it's not just about how it looks on the outside.
Looking good.
It's about how it's cooked on the inside.
Justise: I'm really worried about my fish because I have no idea if it's cooked through or not.
I am just praying, "Please be perfect.
" - This is the moment of truth.
- Moment of truth.
Christina: The moment of truth.
Dun, dun, dah! Gordon: Don't be upset.
What's the matter? Cydney: Chef, I think it's under.
And I want to stay in this competition so badly.
Let's see.
- That is beautiful.
- ( laughs ) - Thank you.
- Okay.
- That is cooked beautifully.
- That's a relief.
- I mean, really beautiful.
- Stunning.
Gordon: But with proteins, everything doesn't always go according to plan.
What is going on here? Are you sure you cooked it for 35 minutes? Yes, Chef.
- Was the oven on? - Yes, Chef.
Oh.
Raw chicken.
- Damn.
- Oh, no.
Ooh, it's a little overcooked.
Gordon: You don't want me to eat raw chicken, do you? Slightly overcooked.
It's undercooked.
A tad over there.
You have a great sear on that salmon, but it's a little bit overcooked.
Alexander: This is, like, make-it-or-break-it time, and I think that I'm breaking it right now.
- Perfect.
- Gordon: But when the kids nail it That is perfect.
it's truly something to be proud of.
It's the kind of beef Wellington that I'd be serving at the Savoy Grill.
Christina: That's picture perfect.
Gordon: What temperature were you aiming for? A little red in the middle.
- Nailed it, big time.
- ( exhales ) That's what a perfectly-cooked salmon looks like.
That is cooked beautifully.
Graham: I mean, that right there is a pretty textbook cook on a steak.
What should I be expecting inside the salmon? - Perfect.
- Okay, perfect.
Uh, guys, the salmon is perfect.
This is better than eating all the ice cream in the world! You sound like a chef, you cook like a chef, and you are confident, but you've got the right to be confident, 'cause you can cook.
Great job.
Thank you, Chef.
Amazing.
Now, you want to see more kids laughing at me, and kids generally humiliating me, then make sure you come back after the break, but for now, here are some kids just putting pies in my face.
Get him good.
- One.
- Kids: Two! All: Three! - Ugh! - ( kids laughing ) - Yeah! - ( kids laughing ) Kid: Get it all over that bald head of his! Oh! Kid: You just got served! Under your box you guys have all sorts of amazing stinky cheese.
Have any of you guys ever cut the cheese? ( laughter ) That's funny, Gordon! Uh, what's so-- what's so funny about that? Sorry.
In my kitchen in London, I cut the cheese every night.
( laughter ) - Oh, no! - Sorry, I don't find what's so funny.
- I love cutting the cheese.
- ( laughter ) I do it every night before I go to bed.
What's so funny? ( laughter ) When you "cut the cheese," you fart.
- What? - ( laughter ) You guys have got such strange expressions, honestly.
I still don't know what's wrong with cutting the cheese.
Maybe it's because I live in England, or I'm just not down with the kids, but sometimes in the kitchen, it really feels like I'm speaking a completely different language.
You've got sesame seed vinaigrette going on there.
Okay, thank you.
Yes, sesame seed? Um, no, Chef.
Gordon: No? There's no sesame seed oil in there? Um, no, Chef.
There is definitely sesame seed in there.
- That-- what that is is-- - Smell that.
It-- no, it's not sesame seed.
What I put in it is just um, sesame oil.
- Ahh! - ( children laughing ) Blue Team, on order, two covers away.
Table 17.
One burrata, one tuna.
Entree, one ravioli, one branzino.
What? - Shall I tell you what makes me laugh? - What? I saw Graham in a pair of speedos yesterday.
( laughter ) Honestly, I peed my pants.
You're still not gonna be able to break him.
Gordon: I know, I know.
OMGD.
- Do you know what that means? - No.
Oh, my goodness, delicious.
- Oh, yay.
- ( laughter ) - OMFG.
- ( snorts ) - The "F" stands for "food.
" - Well, you have a track record.
( laughter ) They are VIPs, not P-I-G-S.
What does that mean? - Um, pigs.
- Pigs.
Gordon: It needs a little drizzle of olive oil, and if you're using shrimp, a little bit of acidity.
- Give me an L.
- Thank you, Chef.
- Give me an L.
- Huh? - Give me an L.
- L.
- E.
- E.
- M.
- M.
- O.
- O.
- N.
- N.
- What does it mean? - I don't know.
Oh ho ho! Lemon, man, lemon! - Oh.
- Hey, Shayne.
That was my next guess.
Gordon: But there is one common language in the MasterChef kitchen and that is fun.
You look like a little girl! I cannot wait to kick your butts.
I cannot wait to kick your butt.
Kick your butt.
- ( groans ) - ( laughter ) Does that suit me? Do I look like some Karate Kid now? ( laughs ) Kind of.
Kah-jah! - Ooh - Aha.
Andrew.
It lives in swamps.
It loves eating.
It has a lot of teeth.
And when this guy gets angry he can - snap! - Whaa! Jeez, come on! When the kids sit in this interview chairs, they always give us some real pearls of wisdom.
They also give us moments we can't always put in the show.
Well, we can now.
Woman: What other questions are pressing for you? I need food.
Woman: So tell me, we're so close.
Okay, so tell me so-- Why is there a mic right here, and then a mic right here? You have to say, "Rolling in three, two, one.
" - Man: Three, two-- - No, you have to say it into the little mic.
- Man: Three, two-- - You gotta press the button.
Man: Ha-ha! Good, Shayne.
Woman: Okay, so, you're back in the MasterChef kitchen.
Man: Eddie, why is that beeping right now? I don't know, it's not supposed to beep when it's counting down.
Man: Can we stop the beeping? ( squeaking ) Man: Eddie.
So, Eddie-- - Um, um - ( beeping ) Man: So, judge tasting, right? We gotta get real for a second.
Okay, thank you.
Yeah, but it was beeping, like - ( beep ) - Man: Eddie.
Man: You ever seen a rattlesnake before? Is that a question? Man: Shayne the cooking train! - No.
- Shayne the-- no? - That's too corny, huh? - Yeah, it's corny.
- Okay, I apologize.
- Yeah.
I smile so much my face hurts.
- It does? - Yeah.
- Is your face hurting right now? - Yeah.
Looking at Sam's dish, his looks pretty goodly.
"Goodly"? Is that a word? Woman: Who is doing what on entrees? In entrees, I am working on the gnocchi.
Man: Mark.
Lives next to the water in Mississippi, right? Woman: So what? Hurry up.
Time's ticking.
- Man: So - ( imitates ticking ) Man: Right.
So, uh ( burps ) Excuse me.
( burps ) Excuse me.
Man: How do you feel about that? ( farts ) - Did you just fart? - Yeah.
It's lunchtime? Are you serious? - Man: Think so.
- Bye.
Woman: Like a baker-- Where you going? Man: Is there anything else that you would like to say? - No.
- Because this is, ah The end.
Not quite.
Still to come, more amazing food, talented kids, and I've got a big surprise in store for you.
First, a look back when the judges got more frosting on our heads than in our mouths.
( all reacting ) All: Three, two, one.
( cheering, laughing ) Frosting fight! ( kids chanting ) Frosting fight! Frosting fight! ( Gordon chuckles ) Honestly.
Man: Rolling.
( crew laughing ) Happy holidays, home cooks.
Come on.
I love the holidays, and I love to dress like a ( bleep ) elf.
Honestly.
Are we being punked today, or is this ( bleep ) real? What has happened? 15 years ago, won my third Michelin star, I had no idea I'd be doing this ( bleep ).
( laughter ) - Oh, my God.
- Oh, my God.
I kept that costume.
All the kids that take a place in the competition go home in their famous "MasterChef Junior" white aprons.
Right now, it's time to find out if the kids from season three are still cooking up a storm at home in their aprons.
( kids cheering ) - Welcome.
- Thank you.
Hey guys.
It's me, Riley, from "MasterChef Junior," season three.
You are officially the youngest competitor - we've ever had in this kitchen.
- Yep.
I'm in fifth grade right now, and I'm 11 years old.
Double digits.
What in the world? Hi everyone, it's Kayla.
I was 11 when I was on the show, and now I'm officially a teenager.
I'm 13.
Whoo! Amazing.
Now I am really into makeup.
I still love to cook, and I love spending time with my family, and my friends.
- Steak up.
- Beautiful.
Thank you, Chef.
Hi, I'm Nathan from season three of "MasterChef Junior".
I was 12 on the show and now I'm 15.
I guess you could say my style's gotten a bit edgier, dyed hair and pierced earrings and all that.
Congratulations, Nathan.
( cheers, applause ) My message to Gordon would be thank you for teaching me so much about cooking, and inspiring kids all over the world.
You have more steak on your apron than you do on the plate.
Yeah, um, it got messy.
Hi, I'm Andrew from "MasterChef Junior" season three.
I'm 14 years old.
I was 11 when I was on the show.
I still enjoy cooking.
I have plans to open a restaurant.
My favorite moment on the show was when raspberries fell on us.
It stained my shirt and it stained my shoes.
I really liked them shoes.
They don't fit me anymore.
Hey guys! My name is still Cory, and I was on "MasterChef Junior" season three.
Things I want to do when I grow up: I want to be a CEO, and I want to be a chef.
Love you guys, and muah! Some real stars in there from season three.
Over the five seasons of "MasterChef Junior", we've learned a lot of things about the power and the potential of America's kids.
I've also learned that this country's children have hearts of gold.
Although this is a competition, that doesn't stop kids giving a helping hand to their fellow competitors.
- You need help? - Yeah.
- Thank you.
- I can get it.
- Thank you.
- ( grunts ) Oh, thank you! - Do you have corn starch? - Yep.
- How's that? - Thank you.
- Yes! - Thank you, thank you, thank you! Mashu's in the front, and even though this is a competition, that doesn't mean that I'm not gonna help.
Can you reach the thyme for me? - Sure, here.
- Thank you.
- You're welcome.
- What is happening? I don't know what to do.
What do I do, Andrew? - Did you break your sauce? - I don't know what happened to my sauce.
Put it over the heat.
You have to let it get thick.
- I'm trying to.
- 15 seconds on the heat, 15 seconds resting.
Add water and whisk.
Whisk, whisk, whisk.
This is good.
This is perfect.
Even though this is a competition, it's nice to know that somebody's there for you, and that all of your friends are gonna be able to help you.
Let me tell you something.
You have a big heart.
You did something tonight that we never see.
With three minutes to go, to go and to help Jenna tonight was extraordinary.
Uh, you've nailed it.
The dish looks fantastic.
Gordon: As we saw with Jenna Oh, dear.
things don't always go to plan Oh.
It's raw.
in the MasterChef kitchen.
The sad news is the chicken is undercooked.
( crying ) - It's okay.
- It's okay.
Abby: I kind of feel bad for Isabella.
You're okay.
I don't want to see her cry.
None of us, I don't think, are A-plus students all the time.
It's okay, Evan.
We all have our off days.
It's okay, Lila.
Relax, don't cry.
Don't cry.
- You did good, Lila.
- Don't cry, all right? Gordon: And they can definitely teach us adults a few lessons, too, because when the going gets tough Jacelyn, it's okay.
that's when they pull together.
Gordon: Please say goodbye to Riley and Ryan Kate.
Gonna miss you.
Come here.
I love you so much, okay? You did great today.
You all made me proud, you made your families proud.
It was beautiful.
Way to go, guys.
Guys, we worked our butts off.
- Hey, we did a good job.
- Yeah.
- Blue Team for life.
- Blue Team for life.
You guys did great.
- You did amazing.
- Thank you.
You'll be okay, right? - You did amazing.
- Thank you.
Don't cry.
There's no way that you're not gonna make it.
Thank you for trying to comfort me.
Nice job.
I think my favorite thing about this whole experience is just all the friends that I've made.
I'll miss you guys.
It was a pleasure meeting you.
It was a pleasure meeting you.
- Group hug.
- Group hug.
Come on, you guys did awesome.
You guys did great.
I think I'll have these friends for a very long time.
Until I'm about 50.
Can you imagine being as old as 50? Me neither.
After the break, we'll take a quick look back at some of the most epic "MasterChef Junior" finales and I've got a very special surprise in store for you.
But first, take a look at what happens when a talented Michelin-star chef becomes a human corn dog.
- ( whirring ) - ( gasps ) - Oh! - What is that? Sorry to say Chef, but it's you.
- Christina: Yes! - ( kids cheering ) Make room for me! ( kids cheering ) ( kids screaming ) Welcome back to an extra serving of "MasterChef Junior".
Ever since we began, every season has ended in magnificent, jaw-dropping grand finales.
Here's a quick look back at how those finales served up some five-star dishes and unmissable TV.
Gordon: It doesn't get any bigger than this.
I'm not going home without that trophy.
I'm here to take the title.
Alexander is running slightly behind.
The veal's not seared.
The prawn itself, is that gonna get cooked off at the last second? Um yeah, I'm gonna sauté it.
Smart, 'cause it'll turn to rubber real quick.
I love the fact that you steamed those.
That's the kind of mentality that a chef has.
Young man, that is one of the best cooked veal chops anywhere in the country tonight.
Thank you.
I think that it's gonna be a very close battle.
Logan: There's no turning back.
Gordon: Branzino, that's a tough one.
Graham: I think any less and he wouldn't be true to himself.
( cheers, applause ) You got seven minutes left, and your Arctic char is still not cooked.
What are you doing? Are you crazy? Gordon: You've really shown flair.
It really has that wow factor.
Joe: This dish hits on every level.
Good job.
Nathan: I definitely want this more than I've ever wanted anything in my life.
This is the biggest thing of my entire culinary career.
Graham: Why do so many difficult tasks that have so much jeopardy on them? If I can pull it off, I'll definitely impress you guys.
You're using one of the most expensive lamb cuts anywhere in the world, the rack of lamb.
How are you gonna pull this off? 'Cause that has to be pink.
I've cooked it a few times.
Graham: Visually beautiful, and it smells amazing.
Joe: This kind of a dish is the future of cooking.
Unbelievable.
This is the battle of the girls! I have fought for my place in the finale.
Why so complicated on a night like tonight? I think it's go big or go home right now.
This is a hard dish to create in just 90 minutes.
Gordon: It's very rare I get lost for words, but this dish could be worth $100,000.
Oh, my God.
The winner.
Congratulations Alexander.
Oh, my God! - Logan! - ( cheers, applause ) - Nathan! - ( cheers, applause ) - Addison! - ( cheers, applause ) Addison: I just won "MasterChef Junior," and now I'm part of a unique family.
I will never forget this life-changing experience.
Mind-blowing.
Four fantastic winners, and for our very last extra serving and extra special surprise, here they are.
Alexander.
Logan.
Nathan.
And of course, our reigning champ, Addison.
Come on down.
Good to see you guys.
Welcome back.
You good? - Very good.
- Addison: Yes.
Right, first off, Alexander.
How does it feel to be back in the MasterChef kitchen, because you were 13 when you won "MasterChef Junior" You're now 17.
Best ever memory, what was it? - Winning.
- Gordon: Winning.
What's happening now at 17? What are you doing? Right now I'm doing college applications, but during my summers I've been spending time in kitchens, really immersing myself with chefs, and really experiencing what it's like to work on a line.
Logan.
You look great.
You and I must have the same hairdresser, 'cause that looks exactly like mine.
- How old are you now? - I'm 14.
14 years of age.
Are you still as ambitious now as you were a couple of years back? Of course, Chef.
I've been keeping it busy.
I'm "Fortune" magazine's 18 Under 18 Most Influential Teens.
I'm "Time" magazine's Most Influential Teen.
I've traveled to India, and judged the Young Chef Olympiad.
Amazing.
Nathan, welcome back.
How old are you? - I'm 15 now.
- What have you been up to? During my junior year of high school, I'm actually going on foreign exchange to Japan, just to kind of reinforce my culinary passion.
Love that.
Addison.
What's it like being a reigning champion of "MasterChef Junior," and we're about to crown, weeks from now, our next champion.
How does that feel for you? It's amazing.
I love knowing that I won the show and it's so fun to watch all the other contestants compete on the new season.
What was it like going home? Do you look at food differently now at school? A little bit.
I don't eat the lunch at school.
Good girl.
- You bring your own.
- Yeah, and a bunch of my friends have, like, sandwiches, but every day for lunch I'll bring, like, lentil soup.
Brilliant.
Right.
Well, that's it from us.
"MasterChef Junior" continues next Thursday at 8:00 pm here on FOX.
Trust me, the next episode is one you should not miss.
It looks like this.
Good night! Announcer: Next week, a giant mystery box full of surprises.
Please welcome Miss Piggy C'est moi! and the Swedish Chef! Dum dum dum Gimme that! Gordon: And when a new contestant joins the competition I'd like to order steak frites.
Hopefully Miss Piggy won't be too much of a distraction.
Gordon: who will handle the heat - Ahh! - of the kitchen? - ( exclaims ) - Huh? ( speak gibberish ) Put him on a leash.
Chef, Chef, Chef, Chef, Chef.