MasterChef Junior (2013) s05e13 Episode Script

- Announcer: Previously - Switch! in a tag team classic What are you doing? Oh, my God! Peyton and Afnan's failure to communicate It tastes like two individuals.
ended their hopes of becoming the next MasterChef Junior.
Tonight, a giant mystery box full of surprises.
Please welcome, Miss Piggy - C'est moi.
- And the Swedish Chef.
( gibbers ) Give me that.
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.
Who will handle the heat of the kitchen? - ( gibbering ) - Put him on a leash! - No, no, no, no, Chef.
Chef, Chef, Chef.
- Justise: Oh, my God! - Hi.
- Hi.
Welcome, guys.
Come on down.
- Let's go.
- Oh, gosh.
- Oh, God.
- Whoa! Look at the crates.
Shayne: The only thing bigger and better than Texas is being in the top six of "MasterChef Junior.
" As you can see, we've made a few little kitchen adjustments All: Oh.
ahead your next challenge.
Guys, this is a "MasterChef Junior" team challenge.
Yeah! You're gonna be working in two teams of three.
Adam, Jasmine, because you had the best tag team platter in the last challenge, you're both gonna be tonight's team captains.
Come on up here and join us.
Adam: Even though I lost as a captain on the first team challenge for the first responders, I really want to prove to the judges that I'm a great leader and I can do this.
Christina: All right.
Adam.
You get the first pick.
Adam: So this person is a very strong cook in the kitchen.
I'm gonna pick Justise.
Oh.
All right.
So Adam's first pick is Justise for the red team.
Jasmine? I'm picking this person because I know they can do really, really well on the grill.
So I'm gonna pick Shayne.
Ah, all right.
Shayne, first pick for the blue team.
Shayne, apron on, please, buddy.
So, Adam, effectively, you're picking for both teams now.
I know that this person could probably crank out a great sauce and side, so I'm going to pick Cydney.
Gordon: Excellent, well done.
- Thank you.
- Christina: So Cydney for the red team - and Evan for the blue team.
- Gordon: Good.
Right, please, captains, into the middle, join you teams.
- Yes, Chef.
- Well done.
- Well done.
- Now that you know your teams, we should probably let you know exactly who we're welcoming to the MasterChef restaurant tonight.
So, across America, people young and old are chasing all sorts of different dream jobs and dream lives.
Gordon: Tonight, in the MasterChef restaurant, we're gonna be welcoming some very special guests who have all made their childhood dreams come true.
A very smart, talented bunch that we hope will inspire you all and remind you that you can be anything you want to be when you grow up.
- ( whispers ) Awesome.
- Shane what do you want to be when you grow up? I would like to have my very own food truck.
Do you have a name for the food truck? Shayne the Train's Food Truck.
And if you weren't working in food, what would you do? I would strive to be a police officer or a preacher.
Okay, great.
Now, Adam, outside of the kitchen do you have any other ambitions or aspirations? I really love the science aspect of food, so I want to be a test kitchen owner and operator, where we design recipes.
Love it.
- Gordon: Now, Jasmine? - Yes, Chef? One day, big ambitions or what? I'd definitely love to be a chef, but, you know, if the cooking career doesn't turn out, I'd love to be a plastic surgeon and help out children who have cleft palates and make sure that they're able to get educated.
- Nice, love that.
- Thank you.
Now, guys, do us proud with this challenge.
Head to your stations.
Justise: These guests made their dreams come true and we want to do the same.
When I grow up, I want to be a chef and a professional softball player, so I know we need to talk as a team and communicate so that, in the end, we all have one great dish.
- Is everybody ready? - All: Yes, Chef! All right, on the count of three, crack open those crates.
One, two, three, lift! - All: Oh! - Oh, this is heavy.
- Whoa.
- Sweet.
- Whoa, look at the rack.
- There's clams.
Christina: Inside your crates, you have three proteins to choose from tonight, rack of lamb, monkfish, and littleneck clams.
Yeah, look at that.
Christina: You also have a delicious array of vegetables.
Justise: Cucumbers Our 20 guests will taste both teams' dishes and then they will cast their vote for the dish they preferred the most.
Now, all of you listen carefully.
The winning team will receive a huge advantage in the next stage in this competition.
You're going to have just 75 minutes to conceive and create a fully-composed entrée for our VIP guests tonight.
- Gordon: Got it? - All: Yes, Chef! Your 75 minutes starts now! Okay, so we got rack of lamb, we got clams-- ew, it's moving.
We're not using the clams, are we? Look at that, though.
We could give that lots of flavor.
Yeah, let's do the rack.
Let's do the rack.
( gasps ) Oh, oh! I know that monkfish is kind of like, you know, a lobster texture and a lobster taste.
- And it's meaty.
- Yeah.
Why don't you handle the monkfish? - You comfortable with that? - Yeah.
We could do a little mini, like, salad.
- Yeah, with, like, green beans.
- Perfect, I will do the salads.
I make salads all the time.
I think I can do the lentils and the veggies.
I think I can make, like either, maybe a clam sauce or maybe a beurre blanc.
- A beurre blanc sounds really good.
- Yeah.
All right, I think we got it, right? All: One, two, three - Red team! - Blue team! Come on, guys, let's get to work! Got my radishes.
- Come on, blue team! - Let's go, guys! We got this, all right, guys? Now, this is their very first fine dining challenge.
I want to see their expertise, but I also want to see the imagination of them come out because these guests that we're inviting in, that's what they were like as kids, right? - Yep, exactly that.
- They dreamed, they decided what they wanted to be, and then they went for it, and I want to see that on these plates tonight.
Jasmine: Shane, I need you to start on the fish, okay? I'm getting my fish on now.
- Do you have it seasoned? - Yes.
- You guys doing good? - Justise: They're looking hot.
Your pan's looking hot.
Okay! Wow, two very exciting teams.
Let's talk about the captains first.
Jasmine, 11 years of age.
I mean, she sounds 15 or 16.
- Come on.
- Evan, we starting on the sauce? - Yeah, making two batches.
- Great.
She's confident, she's poised, she's not afraid to speak up, which I think makes a great team leader.
Jasmine: Shayne, put half in each pan.
Just do it all in one.
No, because they expand.
Just trust me, Shayne, okay? Now, the red team is taking this challenge into a Mediterranean direction.
Adam, of course, is captaining the team.
- All right, Adam, I have enough green beans.
- Good.
He's given himself the task of cooking the protein.
Whoa.
Be careful, Adam.
Christina: My big concern is that Adam sometimes, as a leader, becomes a very one-man team.
- Sure.
- These are done, right? Flash cooking? Yeah, just-- no, hit 'em with the ice, quick.
Christina: He clearly wants to stand out, and that's gonna be his tragic failure if he doesn't get it together.
- Don't squeeze out all the juices.
- I know.
Guys, 25 minutes gone.
50 minutes to go.
Home cooks listen up.
Your VIP guests are about to arrive.
These are a group of people that have dedicated their lives to making their childhood dreams come true.
And tonight, they will be judging your food.
Please welcome our guests of honor.
- What? - Whoa! Oh, my gosh! Gordon: From Los Angeles Ballet Company, - the ballet dancers.
- Whoo-ooh! Cydney: Wow, these ballerinas are making quite the entrance here.
Gordon: Welcome, guys.
Please make your way into the MasterChef restaurant.
I'm a little bit nervous now.
They're ballerinas.
They're pretty fancy.
- Next up, NASA scientists.
- Whoo! Yeah! - Next, please welcome cowboys! - Cydney: Cool! - Pilots! - Adam: Whoo! Hi, guys! - Doctors.
- Evan: Ooh, doctors, yeah! - Hi, guys! - Hi! Please welcome two incredible Olympic athletes.
Olympic? Gordon: Medal winners.
Out comes Olympic gold medalist Jennie Finch.
- Wow.
- Please take a seat and let us spoil you.
- This is fancy.
- She is in the Olympics for softball.
I want to be just like her.
Gordon: Next up are firefighters.
- Firefighters, whoo! - Yeah! - Construction workers.
- Hi, guys! Members of the United States Army! Whoo! Thank you for your service! And, of course, chefs.
- Yeah! - Hi! Shayne: It's crazy.
The pressure in the room is higher than ever.
Shayne, I need you to get that basted like now.
- I know.
- Let's go.
Shayne: We need to work together and step up our game, because if we don't win, I'm gonna be upset.
This dish can mean the difference of staying or not, guys.
We want the advantage.
We need to make these people proud.
Come on, guys! Good to see you.
Enjoy your dinner.
- We're so excited you're all here.
- Whoo! Gordon: Right, red team, blue team.
Our special guests have just sat down.
In just under 40 minutes from now, they'll be judging all of your food.
Let's go.
Speed up.
- Who wants to win that advantage, guys? - We do! - Then let's make it happen.
- Let's go, guys, don't stop! These plates have to be perfect, guys.
All righty, guys.
We're looking good, right? So, I started dancing when I was four years old.
So I've always known that I wanted to do ballet.
So to see these kids do this, I can really relate.
We need to make these people proud.
Taste that.
Make sure it's cooked enough.
- Oh, I can feel 'em.
They're crisp.
- Nice.
I was pretty fortunate that I found my passion when I was really young.
Having a drive for something at a young age, I think, gives you an advantage.
If you can follow that, it'll take you all the way to the top.
Adam, check on your lamb.
Yes, thank you for reminding me.
Gordon: 30 minutes remaining, guys.
These ones are ready.
Right, Cydney, how are we doing? - Good, Chef.
- Good girl.
Right, Adam, captain, tell me about your entrée.
- What's the main course? - Well, you know I have a lot of Mediterranean roots, so we're gonna make mint and pistachio crusted rack of lamb with a green bean fennel cucumber salad, plus we're making roasted potatoes, and then we're also making a tzatziki.
Good.
Now you're sweating, young man, like a proper chef.
- Are you in control? - Yes-- oh, God.
Tell me about the garnish-- Oh, dear, what happened? - Oh, no, it's just a little burnt crust.
- Is it? - You sure? - Yeah, I got it.
Yeah, I'll just-- I don't want you to burn it.
There you go, it's fine.
It's fine.
- Right, are we together? - Yes.
- You are only as good as your team, right? - Yes, Chef.
Don't slice that lamb too early.
Yeah, I'm just letting it rest.
Good, I want to see some finesse on these plates.
- Yes, Chef.
- Let's go.
Okay, thank you! You guys are doing good! Keep it up! All right, Jasmine.
Ooh, it smells good over here.
- Yes.
- Mm.
Talk to me.
So, today, we have a vadouvan monkfish with some sautéed baby zucchini, torched cherry tomatoes.
- We're doing a beurre blanc sauce - Okay.
and also pancetta and spinach lentils.
And they're nice and soft.
It's at 156, Shayne.
You have to turn off the pan when you're basting it.
Yeah, it's good, though.
It's good.
It's overcooked, Shayne.
No, it's not.
Jasmine, it's at 160.
It's overcooked.
Team captain, let's get in there, right? - This one's overcooked.
- Let's have a taste.
All right, Evan, let's cut into this one.
Thank you.
Do you think the monkfish is overcooked? I think it tastes good.
No, but I think if you leave it any further, - it'll go in that direction, yeah? - Okay, yes, Chef.
Make sure you're seasoning it and tasting it.
- Good job, guys.
- Yes, Chef.
I told you.
All right, guys, let's make sure that we're getting this done.
Let's focus, guys, all right? - Wow.
- All right.
20 minutes to go, guys.
Remember, it's like you're working in a professional kitchen right now.
Multitask, taste everything.
Remember, those knife skills are critical.
Adam, Adam, stop.
- Red team captain, come here.
- Yes, Chef.
I have a big issue.
We've got 20 minutes to go.
You've sliced all the lamb.
What is gonna happen to that lamb-- It will dry out.
- Have you sliced it all? - No.
Stop, stop.
The bits you sliced, you put back together and they've got to go back to the oven to reheat for at least two minutes.
I'm not letting our VIP guests eat dry lamb.
- Yes, Chef.
- Let's go.
Come on, guys.
Gordon: I can't believe Adam has done that with his lamb.
I think he thought he was just gonna cheat his way ahead, but, again, he's given himself the job of cooking the meat and being the leader, and I'm gonna challenge that that's even a possibility in a team challenge like this.
You want the fennel like this? Yes, that's much better.
Pay attention to every detail.
Christina: Now, my big concern is that the blue team's dish, though beautifully conceived, if it's not executed properly, could just be a flop.
Yeah, absolutely.
Shayne, we were on the verge of having them overdone, so let's just make sure that we focus.
Look at the color on these.
- Look at it.
- Those look perfect, Shayne.
Gordon: Red team, blue team, we are down to seven minutes to go.
That's basically 35 seconds per plate.
- Come on, let's go! - Come on, guys! You can do this! - Let's go! - Start plating! So I'm gonna put this down like here, and I'm just gonna swipe it.
I have five more fish coming up.
Gordon: Make sure everybody is involved in that dish.
- Talk, guys, talk! - Let's go, guys.
Do you see-- Cydney, come here.
Gordon: Red team, you've got to dress as a team.
All three of you on the plates now.
- Guys, start plating.
- Four minutes, guys.
Come on, let's go.
- Oh, that looks horrible.
- Are y'all putting the tomatoes on? - Blue team.
- Both: Yes, Chef? All three of you on the plates now.
They won't get done in time.
- Christina: Come on, guys.
- Justise: Guys, do an assembly line, come on.
We're gonna be cutting it close.
- This is tight.
- Where's the zucchini? - Let's go, blue team.
- It's right there.
60 seconds to go.
Come on.
- Here, make some space.
- Cydney.
- You gotta get sauce on all the plates, okay? - Okay.
We're not gonna get it done.
- Get the sorrel.
- Where the sorrel? Come on, Cydney.
We need to plate.
I don't know where it is.
Where are they? - Come on, guys.
- Let's go, come on.
Red team, blue team.
Let's go.
Adam, get some more lamb cut, quick.
- Get the sorrel.
- I don 't know where it is.
Come on, Cydney.
We need to plate.
Oh, just got it.
I got it, I got it.
30 seconds remaining.
This is tight.
Just a tiny bit.
Just the reds.
Christina: Push it all the way to the end.
Jasmine: Let's win that advantage.
Blue team, we got this.
It's looking real good.
Gordon: Come on, Shayne.
Ten, nine, eight, seven, six, five, four, three, two, one.
- And stop.
- Judges: Hands in the air.
( cheering ) - Good job, man.
Killed it.
- Yes, yes.
Jasmine: I'm just so proud of my team, every component had a whole lot of love and a whole lot of passion.
- Gordon: Thank you, servers.
- Thank you.
I'm just praying and hoping that the monkfish is not overcooked because if it is, we could be losing a vote.
Thank you.
Adam: I'm really relieved to have everything done.
Even though we still did have a few bumps.
The lamb's perfectly cooked.
So even though I'm nervous, I'm also excited to see what the outcome is.
Well, home cooks, why don't you guys go outside.
Take a deep breath, get some fresh air out on the patio.
Off you go.
- I'm so proud of you guys.
- Good job, guys.
- Cydney: You guys did great.
- Adam: Yours was beautiful.
So good to see you.
Thank you.
Ladies and gentlemen, thank you so much for gracing this incredible MasterChef restaurant.
All of you are walking, talking proof that childhood dreams really do come true.
And tonight, we want to celebrate you all with a meal prepared by the next generation of great chefs.
Now tonight, the red team has served a rack of lamb that's crusted with pistachio, young baby vegetable salad, some roasted peewee potatoes, and a tzatziki sauce.
And the blue team has served up a vadouvan spice monkfish with some beautiful lentils, some pattypan squash and a beurre blanc sauce.
I am blown away by the presentation right now, it is beautiful.
The bacon on top of the monkfish, that looks absolutely delicious.
- Amazing ten and 13 year olds.
- I know.
Incredible.
Outstanding.
Those lentils The blue team with the layers are just very, very nice.
Mm.
Wow, the monkfish melts in your mouth.
Just flakes apart.
It's beautiful.
For the blue team, if I did have a critique, the sauce was a little loose and the squash was wilted.
But everything was seasoned great.
I'm so proud of you guys.
We had a lot going on, no doubt about it.
And I told you that fish was not overcooked.
I mean, guys, right now that doesn't even matter, because we did a good job.
I think that we did really well.
I just wonder how our meats were cooked.
It was the best cut of lamb.
So you don't really have to do very much to it.
And we cooked it for a little longer so I think it'll be safe.
That lamb is just-- oh, my goodness.
- That is incredible.
- So tender.
The red team did a perfect job of not overdoing it, not underdoing it.
Oh, my God.
The crust on the outside of the lamb, amazing.
If I wasn't in uniform, I'd pick it and bite it.
It's so good.
The tzatziki was a little garlicy, still really good.
But each component, they didn't really marry together.
I would pick the blue plate.
The red team's rack of lamb.
It worked a lot more balance for me.
The potatoes were nice.
I'm gonna give my vote to the red team.
I would pick the blue team's dish.
I was really impressed with the flavors that just popped out of it.
And I fly all over the world and have tried a lot of different dishes in lot of restaurants.
I'm going with the monkfish.
It was seasoned to perfection.
The red team, I didn't like the texture of the lamb.
And look at his bone, by the way.
He didn't like it Hands down, the red team for me.
Win or lose, we all did a great job and we should just be proud of ourselves.
Yeah, guys, I'm so proud of you.
Good job, guys.
( applauding ) Thank you very much.
It's been a pleasure having you here.
We are so honored.
Are you all ready to meet six very feisty, very talented, incredible chefs.
All: Yes.
Please, let's welcome them in, shall we? Here they are.
First up, the red team.
Well done, red team.
Come on in, guys.
And the blue team.
( cheering ) Well done.
So both of our young teams did a remarkable job tonight.
We have a dining room that can agree with that.
Gordon: Our guests have all voted and the results are in.
Trust me, it was pretty close tonight.
With 55 percent of the vote.
The team that will be receiving a huge advantage in the upcoming elimination challenge.
Congratulations goes to - Blue team.
Well done.
Amazing.
Great job.
- Yes! - Great job, you guys.
- Good job, guys.
Gordon: Well done.
Blue team wins! Yes! Yes! Yes! Right, home cooks, please follow us - into the MasterChef kitchen.
Let's go.
- Follow us, guys.
I'm so happy.
I really think that our team deserved it.
- Thank you.
- Cydney: Thanks, guys.
Adam: Thank you, so much.
And I just cannot wait to see what our advantage is.
Gordon: Line up please, guys.
Thank you.
Christina: You guys are no longer in teams.
please put on your white aprons behind you.
Yes, Chef.
Now, you're all going to have to cook in this next elimination challenge.
However, Jasmine, Shayne and Evan, because you won tonight's team challenge, you're each gonna get five extra minutes to complete it.
Oh, my God.
Oh, wow.
Now, I'm sure all six of you are wondering right now what's under this huge box.
Yes.
It's hiding a very, very big surprise.
In fact, two big surprises.
- Oh, no.
- Justise: Oh, no.
This better be good.
Miss Piggy: Ugh, how long does this take? I thought we came here to eat? ( Swedish Chef gibbering ) Shh.
I told you to be patient.
We're getting to it.
- Miss Piggy: Ugh, hurry up, Godfrey.
- ( Swedish Chef chuckles ) It's Gordon.
Whatever.
Get me out of here.
- Oh, my God! - Miss Piggy: C'est moi! I'm sure all six of you are wondering what's under this huge box.
Yes.
- Miss Piggy: Ugh, hurry up, Godfrey.
- ( Swedish Chef chuckles ) It's Gordon.
Whatever.
Get me out of here.
- Oh, my God! - Please welcome, Miss Piggy, and the Swedish Chef.
Miss Piggy: Ta-da! C'est moi! ( gibbering ) My sister and I, we watch the Muppets all the time.
Miss Piggy is sassy.
She's pretty girly.
But Swedish Chef is like our Muppet inspirer.
He cooks and he's a Muppet.
Come on, that's amazing.
Swedish Chef, I'm a big fan of yours.
( gasps ) Thank you so much for being with us in the MasterChef kitchen.
Oh, you're very welcome.
All right, now tonight's elimination challenge was designed by the one and only, Miss Piggy.
- That's right, thank you, Christina.
- Of course.
All right.
Mmm.
Tonight, you will all have to make my all time favorite steak frites.
That's right.
Steak and fries with delicious peppercorn sauce.
Now, you guys are in for a extra special treat.
Entering the competition tonight Miss Piggy! ( cheering ) ( stammers ) Excuse, moi, Gerald? Moi cook? I thought they were cooking for me.
- Well, you are the French food expert.
- Yeah, sure, of course.
I'm an expert on French food but I wouldn't want to show up these kids.
- I've brought you something.
- Make them feel bad I've got you something very special.
You're very own, bedazzled MasterChef white apron, Miss Piggy.
( gasps ) Yes, I'll do it.
Yeah-- Oh-- ( stammers ) Give me that.
Give it-- Oh! Look what I got, kids.
Let's do this thing.
Okeydokey, okeydokey, cookies.
( gibbering ) Oh, yes.
Yes, of course.
This is supposed to be the top six, not top seven.
You can't let a pig in the competition.
What's gonna happen when you have to cook with bacon? She's slow.
Now at your station you'll have everything you need to make us a delicious steak frites with an amazing peppercorn sauce.
Christina: The losing team, you're gonna have 25 minutes to make us a MasterChef-worthy steak frites dish.
However, our winning team, you get five extra minutes.
Your 30 minutes starts now! Gordon: Let's go.
Make sure those pans are really piping hot, gas absolutely up to max.
Five minutes could make or break this classic French dish, Steak frites.
25 minutes, please start right now.
- Somebody's going home.
- ( grunts ) And tonight, you want that extra five minutes up your sleeve, because that could keep you in the competition in terms of texture, temperature, and crispiness on those fries.
( gibbering ) Exactly.
I need to use this extra time wisely, because if I don't, then there's a chance I could be going home.
I'm from Texas, I know meat.
And I really think that my steak frites is gonna be really good and I really think it's gonna stand out.
Ooh, I'm so nervous.
Cydney, Justise, Adam.
Oh, my God.
Start cooking.
Let's go.
Okay.
Let's go, guys.
Get moving, Miss Piggy.
Come on! Yeah, I'd like to order steak frites.
How fast can you deliver? - Miss Piggy's making a phone call.
- ( gibbering ) What is she doing? That's not allowed.
- What? No, it's gotta be 25 minutes.
- Mademoiselle.
- What are you doing? - I need it now.
No phone allowed.
- Who are you calling? - No one.
- Come on, concentrate.
- All right, all right.
- How are you doing, Jasmine? - Good, you? Shayne: You're basting it already? Dang it! - Jasmine.
- Hi.
Now, you're part of the winning team, so you get this massive five minute advantage, how comfortable are you with steak and fries? I love making New York strip and I also love making homemade french fries.
My mom and my grandma and I do that all the time - and it's really, really awesome.
- I love it.
Make sure that steak is cooked to a beautiful mid-rare and that fat renders out.
- Good luck.
- Yes, Chef.
Right, Cydney.
We can't waste time.
- Stop peeling your potatoes.
- Okay.
Let's go.
- Now, you've made french fries before, right? - Yes, Chef.
- Fryer on.
- Yo, Gary! - Gordon, not Gary.
- Get over here.
- What is she doing? - I have no idea.
I mean, seriously.
- Get over here.
- I know your name, at least get mine right.
- What have you done? - What were you talking to her about? Just literally guiding her.
Show me what you were showing her.
- That's only fair.
- I was helping-- First of all, you need to get the sauce on, okay? - Shallots, in.
- Shallots, okay.
Then what? - Peppercorns in.
- Whoa.
That much? A touch-- It's a peppercorn sauce.
- I don't know if I'd do it like that, but - Oh, dear.
Don't let me stop you.
Go ahead, go ahead.
- Now from there, - Yeah.
we're gonna flambé this, okay? Flambé? What does that mean? Ahh! Holy cow! - I think you singed my tips.
- Was that your hairspray? ( groans ) - Demi-glace in.
- Yeah, demi-glace.
Sauce, reduce it down.
Come on, Miss Piggy, please.
Shake the sauce.
Evan: The extra five minutes were a great advantage Because I was able to get my steak going a lot earlier than everyone else.
And I started my fries before they'd even started cooking.
They have to move a lot faster.
And I can be a bit more relaxed.
Guys, 15 minutes to go.
- Garland.
- Gordon.
- Fifth time, come on.
- Get over here, will ya.
How does this look? You haven't actually done much since I left.
Now the important thing for the steak - gotta get that pan nice and hot.
- All right.
Then, we're gonna season the steak.
Lay away from you.
There.
Three minutes on each side, okay? From there, roll it over, - and render that fat.
- Who are you calling fat? Right.
Steak in the pan.
Sauce, reduce it down.
I'll be back in minute.
- Okay.
- Come on, Miss Piggy, please.
Now dear or dear.
- Great color.
- Evan: Thank you.
All right, Justise.
How many steaks would you say you cook? I can't count them, I've made so many steaks.
New York strip.
Well, what's the secret here? You've really gotta get that seasoned because it has no seasoning, and it needs some love.
Do you think the Swedish Chef is more talented than Gordon Ramsay? ( gibbering ) No.
- I think he's brilliant.
- I definitely don't think that.
No.
Make sure that fat cap is nice and rendered, medium rare.
- Okay? Good luck.
- Yes, Chef.
Thank you.
There we go.
Okeydokey, cookies.
Five minutes.
Oh, my God.
We only have five minutes.
- Hey, Gerard.
- Gordon.
For the tenth time this evening, Miss Piggy.
Does this look good? Great color of the steak.
Sauce is reduced down enough.
Where are you fries? I don't-- I haven't made them yet.
You've hardly got any time left.
- Seriously.
- Hurry, hurry.
Fries in.
Gently shake the basket.
And stop them from sticking together.
Is that steam good for your pores? Steam for the pores? It's a kitchen, not a beauty salon.
Two birds with one stone.
- Now keep an eye on them for two minutes, please.
- All right, okay.
I'm okay.
- Adam.
- Hello.
Now, five minute delay for you cooking in this challenge.
How much of a setback has that been? Uh, it's a bit of setback.
I don't have as much time to perfect my dish.
But I believe I can do it.
Are you worried about anything? I'm just worried - a little bit about my fries.
- Okay.
Your steak looks like it's cooked well.
There you go.
Adam, stay focused.
Someone is going home tonight.
- It's not gonna be me.
- Good luck.
One minute to go.
Get that sauce in the ramekin.
You guys can do this.
- Get out, get out, get out.
- Where are my tongs? That's good.
Christina: Last 15 seconds, let's go, guys.
( gibbering ) - Christina: Come on, guys.
- Okay.
( mumbling ) Ten, nine, eight, seven, six Five, four, three, two, one.
- ( gibbering ) - Gordon: That's it.
Hands in the air.
That's nice.
I did a good job.
- Christina: Hands in the air.
- Hands in the air.
( gibbering ) Hands in the air.
- Gordon: Great job, well done.
- Cydney: Aww.
Mm.
Pretty good.
All right, guys, First up, please.
Justise.
( mumbles ) Justise.
Justise: I'm looking at my dish and I'm kinda worried.
I had five minutes less than Jasmine, Evan and Shayne.
My steak needed to sit for a little longer.
I see a little bit of the juices coming out.
I don't even know if my dish is MasterChef-worthy.
I'm just hoping that the judges like it.
Miss Justise, what did you do with this New York strip? I cooked it in a caste iron with salt, pepper, very well seasoned.
You gave it such a beautiful color.
It's clear that you spent time getting that caramelization on every angle of this New York strip.
Now, sauce.
Beautiful, beautiful color.
Thank you.
Let's have a taste.
What are you looking for in this strip steak? Medium rare, definitely.
Let's take a look.
- Nailed it.
- Thank you.
Nice cook.
How heavy handed were you with the seasoning? Very, I really just gotta give it love, gotta give that seasoning.
I have very little to say.
That's how good it is.
French fries, beautiful color.
Nice and crispy.
Strong showing tonight.
- Nice job.
- Thank you.
( sniffs ) ( gibbering ) - Okeydokey.
- ( giggles ) Thank you.
Christina: Nice, job.
Next up, Shayne.
Let's go, please.
He's from Texas, Swedish Chef.
- He's a good cook.
- Yay-hoo.
Uh, visually, it looks beautiful.
We were saying earlier, if there's one individual out there tonight, that can absolutely nail a New York strip, it has to be you.
Sear on the New York strip, beautifully done.
What I like about it more than anything, is it's evenly coated.
So you turn the steak upside down and it's just colored beautifully underneath as it is on top.
- Temperature inside, what are we going for? - Medium rare, Chef.
Medium rare? That is exactly how we would say medium rare.
Now, what did you season it with? I just did salt, pepper and then I basted it with butter and parsley.
That is cooked beautifully.
Let me guarantee you one thing, as a Texan boy, you've nailed that steak.
Seasoned beautifully.
Fries, nice and crispy.
Sauce, a little bit too thick.
But keep on cooking like this and you're gonna be around for a long time.
- Thank you, Chef.
Thank you.
- Great job.
Thank you.
( mumbles ) Howdy, Shayne.
Hello.
( gibbering ) ( mumbles ) Here, try the moo-moo.
- Christina: He wants you to try it.
- Try the moo-moo.
- Moo.
- Mmm.
- ( grunts ) - Mmm.
Okeydokey.
- Christina: Nice job, Shayne.
Thank you.
- Gordon: Good job.
Thank you.
Christina: He loved it.
My steak was perfect.
My fries were crunchy.
I feel like I made my mom proud, my dad, my granny, my grandpa, my brother, Miss Piggy, Swedish Chef, and especially, I made Texas proud.
All right, next up, please.
Jasmine.
All right, Jasmine.
How'd it go? I was doing really, really good at the beginning, but at the end, I started my sauce a tad bit too late.
But overall, I think everything has some pretty good flavors, and I think I did a pretty good job.
It's a little closer to medium.
But a well seasoned steak can often times forgive a temperature that's just a little warm.
- Girl, that is delicious.
- Thank you.
I can taste a little bit of those garlic and thyme notes that you had there in the pan.
Your fries are thin, nice and crispy.
Separate them out next time a little bit more.
- But that steak, you nailed.
Nice job.
- Thank you.
Right.
Next up, Adam please.
Let's go.
Visually, great color on the the New York strip.
What did you season it with? Salt, pepper, and then I basted it in the pan with garlic, thyme, and butter.
- Now, what temperature are we going for? - Medium rare.
So it's a tad over there.
- That's closer to the medium than it is medium rare.
- Yes.
Taste-wise, it's very good.
Fries? Mm, really crispy.
That sauce is delicious.
I just hope that you don't leave this competition for steak that is two minutes overcooked.
- Everything else, young man, you nailed.
- Thank you.
- Good job.
- Next up please, Evan.
Evan.
All right, Evan.
So how confident are you feeling in this challenge? I was feeling pretty confident, because I've cooked steak before.
I seared it on all sides for about three minutes.
- Do you eat a lot of steak at home? - Uh, no, Chef.
- Why not? - It's just not my favorite food.
Well, it's a shame that it's not your favorite food.
Because you nailed it tonight.
- Thank you, Chef.
- Nice job.
Fries, they look nice and crispy.
My only big point would be you gotta make sure you break up those little shoe strings before they go into the fryer.
- Yeah.
- But, I mean, I gotta say, you're starting to become a real contender.
Thank you, Chef.
( gibbering ) Did you cook the steak? Yes.
- Okeydokey.
- Thank you.
Thanks, Evan.
Nice job.
Next up, Cydney please.
Let's go.
I am falling apart right now walking up to the judges.
- Justise: Looks good, Cydney.
- Thank you.
This has been a very rocky 25 minutes.
I got less time than half of the cooks here, I got distracted by Miss Piggy, and I don't even know how my steak is cooked right now.
If it's undercooked, then they can't even taste it.
( sighs ) Don't be upset.
What's the matter? I don't know if I did great, Chef.
I think it's under.
And I want to stay in this competition so badly.
Okay.
Let's taste it first.
Dry those tears.
- Hey, come on.
- Thank you.
Right.
Describe the dish.
So today, I made a pan seared New York strip steak, fries, and a peppercorn sauce.
Right.
Now, - it looks a little bit bloody, okay? - Yeah.
What's the temperature in the middle? It should be a little bit pink in the middle.
- But not too much.
- That's great.
Let's see.
- Visually, it looks a little bit bloody, okay? - Yeah.
What's the temperature in the middle? It should be a little bit pink in the middle.
- But not too much.
- That's great.
Medium rare.
How well do you think you've done? I think it's under.
Let's see.
- That is beautiful.
- Thank you.
- Okay? That is cooked beautifully.
- That's a relief.
- I mean, really beautiful.
- Stunning.
( mumbles ) Perfect.
Let's taste the fries.
Crispy.
Seasoned beautifully.
- Thank you.
- Here's the thing.
You got a little bit of white fat exposing there, that's not appetizing.
- Yeah.
- Plate's a little bit messy.
Apart from that, it's not that bad.
- Thank you.
- Okay? Thank you.
( gibbering ) Hello.
Come-- come here.
Come around the table.
Come here.
- It's okeydokey.
- Thank you.
- ( giggles ) - Okay.
Okay.
Okeydokey.
- Well done, Cydney.
- Thank you.
Last but not least, Miss Piggy.
Oh! Oh! That's me! ( giggles ) She's hoofin'.
Let's go, Miss Piggy, please.
Move your hoof.
- Okay, Missy Piggy.
- Mm-hmm.
Visually, I gotta say, I'm impressed.
Miss Piggy: Steak frites.
That's the steak, and those are the frites.
You've got a beautiful sear, all the way around on this New York strip.
Oh, yeah, I see it.
She didn't make that dish.
I did it.
It's so complex.
Now what am I looking for colorwise inside this steak? Open it up and find out.
Let's find out, shall we? Mm, would you look at that? Hmm? It's as good as a Gordon Ramsay steak.
It's almost too perfect.
Oh, yes, yes.
Well I mean Miss Piggy: It's probably even better than a Gordon Ramsay steak 'cause you know, I made it.
Not him.
What do you think? - I'm just floored - Mm-hmm.
- You've nailed the cook on the steak.
- Nailed it.
- You've nailed that peppercorn sauce.
- Nailed the peppercorn sauce.
The fries are perfection.
I mean, this is for me, a master class in steak frites.
Wow.
Yes.
Thank you.
( mumbles ) You make the moo-moo? Hmm? You make the moo-moo? - Yes.
Yes, I made the moo-moo.
- ( grunts ) ( gibbering ) Huh? ( gibbering ) What's-- what's wrong with him? ( screams ) What are you doing? Back to the front station, please.
Relax.
Yes, yes.
No, no, no, no.
It's fine.
Put him on a leash.
Everybody else, come and join Miss Piggy behind the front station.
Thank you.
Thank you.
Guys, we need a moment to discuss who's moving forward to the next stage of the competition, and who will sadly be leaving us tonight.
Give us just a moment, please.
Listen I think Justise nailed that steak.
Great sauce, great fries.
Jasmine and Shayne, really strong showing.
- And Adam's was overcooked.
- Miss Piggy Ah, I'm done for.
I thought Miss Piggy's steak was beautiful.
There's something you should know.
- She nailed the execution.
- You know-- She nailed nothing.
- I made the dish.
- What? You're upset, I understand why.
Yeah, 'cause you're a chef.
She's not.
( gasping, croaking ) Tonight, there were a few dishes that really stood out.
( gibbering ) Three super-duper dishes.
That's right.
And they belong to Justise, Evan, and Jasmine.
Very, very, very, strong cook tonight.
Thank you.
Gordon: Really good.
Now, unfortunately we have to say good-bye to somebody tonight.
( sighs ) Shayne Tough break, kid.
But, you know, you did your best.
It's not you.
You're safe.
Yep.
Adam It's not you.
You're safe.
It's me.
- Cydney - It's me.
Young lady, it's not you either.
What? You are safe.
( giggling ) What? This must be some kind of a mistake here.
( children giggling ) Miss Piggy, you lied.
Admit it, I basically cooked that dish for you, come on, please.
Apparently, that was the problem.
Yeah? Maybe if you'd just gotten out of my way, I'd be lifting that MasterChef Junior trophy by now.
I don't think so, somehow.
Trust me.
( breathes heavily ) Sorry to say, your time in the MasterChef kitchen, Miss Piggy, is up.
Uh? Bye-bye.
Okay - Adam: Bye, Mrs.
Pork Chop.
- I'll just go this way.
I'm very sad to be leaving.
Just give me a moment, will you? ( sobbing ) Nah, I'm just kidding ya.
I mean, really.
This is an amazing kitchen.
And I had so much fun.
But I'm ready to get back to my Twitter followers.
- Bye, Miss Piggy.
- Ta-ta.
How is it working with the judges? Well, Christina was lovely.
Oh! The other guy.
Yeah, yeah, he was there too.
You know ( stammers ) Gunther.
Gabel.
Goober.
Gomer? Whatever.
Au revoir.