MasterChef Junior (2013) s06e08 Episode Script

1 Announcer: Previously This is a three-legged donut race.
a super sweet challenge left the judges - Oh! - glazed and confused.
- You look delicious.
- Then - What the heck? - Christina: Matilda Ramsay.
a signature Ramsay burger There we have it.
proved to much for Maria The burger is way overcooked.
and Camson.
Oh, dear.
That's raw, young man.
Tonight Two omelets, three pancake, one waffle.
All: Yes, Chef! the junior home cooks run room service at one of the country's busiest hotels.
- Where's the American breakfast? - Hurry! - This is the hardest shift - That is raw egg.
- you will ever work - We can't serve that.
Throw it away.
as a chef.
- And then - Watch and learn.
a pressure test that lives up to its name.
Shallots, manticare, winter truffles.
I'm only nine years old.
( cheering ) Gordon: Come on down, guys.
Welcome back.
Rise and shine.
We're the top 14 home cooks in America.
I mean, I feel good.
- Good morning.
- Good morning.
Olivia: There's some tough competition, I have to admit.
But I'm in it to win it, and I'm gonna make it to the end.
Good morning.
- Are you awake yet? - All: Yes, Chef! Now, you're probably wondering why in the world we got you up so early this morning.
- Yeah.
- We kinda are.
Well, we're not gonna tell you that just yet.
( groaning ) But what we will tell you is your next challenge is a team challenge.
- Yes! - Oh, my gosh.
Evan and Mikey, because you had the best dishes in our previous challenge, you two will be our team captains.
Both of you, come and stand up here.
Thank you.
Evan, stand there.
Mikey I've been a team captain a lot in my sports teams, playing soccer, or playing football, or playing basketball.
I play a lot of sports.
Mikey, you're gonna be captain of the Red Team, and, Evan, captain of the Blue Team.
- Yes.
- Please, gentlemen, put on your aprons.
Evan: I'm one of the oldest and biggest kids here.
I have more experience with cooking.
I have to lead my team to victory.
Evan, you are our official winner in the last challenge.
So we're gonna let you kick off our team pick.
- Okay.
- I am choosing this person because he is one of the best home cooks here.
He is a threat to watch out for.
Sammy.
- All right, Sammy.
- Thank you.
Mikey, your first pick for the Red Team.
This person works really, really well with me and is really good working under pressure.
Anthony.
- All right, Anthony.
- Go, Anthony.
I am choosing this home cook because she scares me a little.
- ( chuckles ) - Ariana.
Ariana! - Cade.
- Yay! - Henry.
- Gordon: Excellent.
- All right, Henry! - Go, Henry! - Quani.
- Good job.
Good job, Quani.
So, Quani for the Red Team.
Gordon: Interesting picks.
Okay, final picks.
Evan, you're picking effectively for both teams.
Two very talented young girls.
This home cook, she has really high potential, even though she is the youngest.
- Avery.
- Avery! Avery: I'm very confident.
This is my chance to show the other cooks that, watch out, because the younger kids are not the weakest kids.
There's no time to waste, guys.
Outside this kitchen, dawn is breaking.
- Follow us.
- Oh! - Let's go.
- Let's go, guys.
- Whoo! - All right.
I wonder what we're doing.
Yeah, I wonder what we're doing.
Whoo! - Oh, my gosh.
- Whoa.
- Now, that is nice.
- Ooh-la-la.
- Smells good in here.
- Welcome to the very busy Hilton hotel in Los Angeles.
This morning, you're all here for a team challenge revolving around the most important meal of the day breakfast.
- Ooh.
- Specifically, room service breakfast.
All: Oh! Shh, guys.
They're still sleeping.
The hotel guests are about to start waking up, so let's go.
- Ready? Come on.
- Follow us.
Let's go.
Henry: I like making breakfast because that's actually what got me into the entire cooking spirit.
First thing I ever made was bacon, and bacon's a breakfast thing.
- Guys, welcome.
Line up, please.
- Kids: Whoa! Christina: Grab a notebook.
Let's go, guys.
Joe: Let's go, let's go, let's go.
Quick, guys.
We have a busy morning ahead of us.
Let me show you the room service breakfast dishes.
First up, a delicious American breakfast.
Two eggs sunny side up, crispy bacon, and roasted mushrooms.
Those egg whites around the top need to be cooked.
I don't want to see eggs leaving the kitchen looking like they're covered in snot.
Next, buttermilk pancakes.
Crisp on the outside, light and fluffy in the center.
Delicious waffles served with an amazing fresh berry compote.
A three-cheese omelet.
Touch of color on the outside, served with roasted vine tomatoes.
Finally, a delicious breakfast sandwich with a pork patty and scrambled eggs.
Every single order has a specific time frame that is requested by the guest.
If you do not have an order ready by the exact specified time, you will lose that vote.
Right, Red Team, Blue Team, we are in a professional kitchen now, and eight minutes from now, we're going to open.
Is that clear? All: Yes, Chef! - Eight minutes, let's go! - Come on.
Okay, guys.
Let's get ready.
All right, so, here's what we're gonna do.
Cade, you're on breakfast sandwich.
We are working in a very, very real kitchen for the first time, so it's definitely intimidating, but I also know that Mikey, he's a great leader.
You're going down, Blue Team.
Ariana and Remy are going to be on breakfast sandwiches.
My team is stacked.
As long as we can work together as a team and get every dish right, then we're gonna win, without a doubt.
- Red Team, Blue Team? - Yes, Chef? Listen up.
Our first rooms are in.
On order, two omelets, two breakfast sandwiches, two American breakfast, three pancake, one waffle.
- All: Yes, Chef! - Let's go! - Okay, guys.
- All right, we got this, guys.
- Everybody get to their stations.
- Let's go.
( gasps ) Oh, my God.
What the heck just happened? The first order comes in, and it's like, bam! None of us are ready for this.
I can hardly get in anywhere.
There are too many cooks here.
It's crazy.
The kitchen is kinda small.
And we're just like stacked on top of each other.
I can hardly get through.
Sammy, stop walking around with an egg in your hand.
You're not a chicken.
Get it in the pan.
Yes, Chef.
Hallelujah! This is the hardest shift you will ever work as a cook aspiring to be a chef.
Even for professional chefs, breakfast makes or breaks the time that you cook.
Speed is of the essence, and the captains today are so important.
These can't be burned.
You gotta cook 'em low and slow.
Low and slow, come on.
Guys, spread out a little bit.
Spread out! Gordon: Put your weakest ones on the waffles and the pancakes.
Easiest dishes.
Get your most talented cooks on the omelet and scrambled eggs.
It's egg cookery.
They're not simple.
You know how hard it is to get a perfect scrambled egg.
It's the hardest cookery there is.
That's why egg cooks always make the most money.
Delivery, delivery.
- Bring it on up, Mama.
- Okay.
- Thank you.
- Welcome.
Okay, this waffle's ready.
Our team is doing pretty well on our first order.
We're staying calm.
We're not panicking.
Thank you, sir.
American breakfast.
There you go, Red Team.
That's what I'm talking about.
Not only is the MasterChef Junior name on the line, but so's the reputation of this hotel, and if we mess up, they're gonna hate us.
- Blue Team, look alive.
- Start setting up.
Red Team's dishes are starting to come up.
Okay, guys, we need to speed up.
Move your butts! Move your butts, everybody.
- Blue Team? - Yes, Chef? I'm waiting on American breakfast and a waffle.
Waffle is 10 seconds.
Put the compote on it.
Make it look really good.
No, no, no, we're not throw it we're not serving that.
- Why? - That look.
Is that complete at all? We can't serve that.
Throw it away.
Make another one.
Avery: No one is ever gonna get a waffle if Henry doesn't get it together.
Come on, Henry.
Uh, it's cooking.
He's tried six ti six times to do waffles and he still cannot get it right.
Sammy, where's the American breakfast? What the heck? These are burned! Hot behind.
- That's burned.
- I know.
What do you think I'm doing? Remy: Right now, if things keep going like this, we're not gonna get any food on the plate, and no food means no votes.
Zilch.
Where's the waffle? - ( gasps ) - Avery: Henry! Eww! I forgot to spray it.
Gordon: Come on, guys.
Avery: Guys, we need to get it together.
Blue Team, I'm waiting on American breakfast and a waffle.
- ( gasps ) - Avery: Henry! Eww! I forgot to spray it.
- Evan? - Yes, Chef? I'm not letting this food go cold.
Where is it? Just slide it on.
Okay, here you go.
Blue Team American breakfast walking.
Blue Team American breakfast walking! Thank you.
Service, please.
Blue Team, where is the waffle? - That one! - We got a waffle! Get it out, get it out.
Waffle coming out in 10 seconds.
I think our team has some serious work to do right now.
We're messing some things up that we shouldn't be messing up.
This is basic stuff.
( blows raspberry ) I am embarrassed to put that out.
- Red Team, Blue Team? - All: Yes, Chef? Listen up.
Our third floor in.
Two omelets, two breakfast sandwich, two American breakfast, two waffles, two pancakes.
- All: Yes, Chef! - Let's go.
Two of everything, guys.
Watch out, coming through.
Okay, get this going, get this moving.
Dude, we got this.
We got this in the bag.
We're gonna win now.
Hey, Red Team? What is it, a pancake for ventilation? Pierce, it's like my grandma's curtains.
There are holes everywhere.
Why? Have you got nothing better? Okay, guys, gettin' another pancake going.
I know, I got it.
Pierce, you need to clean it first, before you put more mixture on there.
Pierce: Okay.
Mikey: Pierce, you cannot let us down with this, come on.
So we clear all this crap off there, get that nice and clean.
And you hey, stop.
Inside there is what? Leftover egg.
And you're gonna make another scrambled egg.
And you're watching him.
How disgusting.
Mikey: First it's the pancakes.
Now we are working on these scrambled eggs in a dirty pan.
Emily and Pierce, you two are switching.
Pierce, I want you on eggs.
Emily, pancakes.
- Okay, got it.
- Let's go.
I am really mad at my team right now.
We need to step it up right now if we're gonna win this challenge.
Pancakes, let's go.
( knocks ) Morning, room service.
Wakey, wakey.
- Hello, you ordered room service.
- Yes, absolutely.
- Excellent.
How are you today? - Good.
( knocks ) Good morning, room service.
- You have a nice night's sleep? - Wonderful.
Excellent.
So, the MasterChef cooks prepared your breakfast for you today.
Each team made each dish for you, an omelet apiece, and also a breakfast sandwich each.
You need to decide which team did a better job of cooking your breakfast.
And then, when you decide which one's better, cast your vote by placing this on the door.
- Thank you, sir.
- Okay.
Can I fluff your pillows? Can I get you an appointment at the spa? No? you're all good? Okay.
Enjoy your breakfast.
I'll be back.
Mm, Red Team definitely on the pancakes.
Yeah, those were really good.
They were awesome.
They were really fluffy.
I like the Red Team pancakes better.
- You do? - Mm-hmm.
But I like the Blue Team omelet better.
As usual, we don't always agree on everything.
Oh, the blue waffle is delicious.
I love it.
It is so good.
I, like, do not want to try the red one.
I'm sorry, it's way better.
Oh, yeah, you got the red? All right, I'll try the blue first.
Looks kinda runny.
Oh, yeah, that's super runny.
I don't know that I would want to eat that.
Yeah.
Not very happy.
Oh, man.
Red Team, line up.
Now.
Line up! All of you, you need to focus.
I mean, seriously? Raw egg mixed with cheese.
And, hold on, look, hey.
All that pepper on there.
- Who cooked that omelet? - Mikey: Me.
- Who? - Me.
Come on, guys.
Wake up! Let's go, please.
Mikey, where's the standards gone? I don't know, Chef.
I'm really sorry.
I will get our team back in shape right now.
Beni: If I got room service and there was raw eggs on a plate, I would be like, "Who are the chefs in this kitchen?" And I would send it back without no further to-do.
I would send it back.
Christina: Blue Team, keep moving, keep moving.
Evan, two waffles, one omelet, Blue Team.
Let's go.
- Go, go, go, go.
- Walking, second omelet.
- Second omelet walking.
- Good girl.
Let's go.
Evan, you know when you take off, you go through that bumpiness? On an airplane? And you break out into the cloud, all of a sudden sunshine? - Yes, Chef.
- Now we're taking off.
- Let's go.
- Yes, Chef.
All of a sudden, Blue is starting to work as a team.
We're back on track.
Breakfast sandwich is walking! Good, in the window.
Let's go.
Evan: If the Blue can keep everything up, we're gonna win, no matter what.
Mikey, I'm getting food from the Blue Team.
I'm waiting for an omelet and I'm waiting for a pancake from the Red Team.
Mikey, Emily's burning pancakes right now.
Mikey: Oh, no, no, no, no.
Get these off the pan, throw 'em away, and get new pancakes going.
Mikey, the Blue Team's food has been sat here for four minutes.
Emily, get those going.
One.
Emily, come on.
- Come on, Emily.
- Two.
One more minute, otherwise I'm sending this ticket.
Oh, my God.
Come on! Let's go, guys.
If you do not serve this dish, you forfeit the vote from this hotel guest.
We're almost done.
Almost done, Christina.
Mikey: Every vote counts, and we don't want to lose any votes.
'Cause if we lose votes, we're gonna probably lose.
Mikey, how long for the pancake? Or we send it.
Four minutes.
Three to four minutes.
Stop it.
Service, please.
Go.
I'm sorry, the Red Team aren't ready.
Mikey, how long for the pancake? Or we send it.
Four minutes.
Three to four minutes.
Stop it.
Service, please.
Go.
I'm sorry, the Red Team aren't ready.
Mikey: Emily, come on.
To have a missing plate is awful, because that means one team is getting a vote, and our team doesn't even get a vote because we don't even have food on the plate.
I guess the Red Team didn't have anything ready for us today.
That is raw.
That is raw egg.
- I know, I know.
- Do you see that? - Yes.
- Come on.
I didn't get the Red Team's dish because they didn't get it on the plate, so, womp, womp, Red Team.
- Breakfast sandwich walking.
- I'll take it.
Blue Team's breakfast sandwich was really well-seasoned.
The eggs were cooked well.
I really liked how it all came together.
Woman: The Blue Team's waffles are light and fluffy.
Yeah, I'm definitely voting for the Blue Team.
Me, too.
Christina, could I have a Red Team waffle, please? - Red Team waffle.
- Service, please.
Red Team's waffle was crisp and delicious.
Red was definitely my favorite.
Wow, Red, for sure.
- Really? - Yeah.
I like Blue.
I like the Red Team's better.
You like the Red Team's.
I like the Blue Team's.
- You like the Blue Team's? - Mm-hmm.
Oh, shoot.
Joe: I'm glad you enjoyed everything.
You know, these cooks, they're working so hard.
Would you like to meet them? - Yes.
That would be nice.
- Wow, really? - You want to see? - That'd be awesome.
Come.
Come with me.
Let's go down to the kitchen.
Red Team, Blue Team, last floor.
Two omelets, two breakfast sandwich, one American breakfast, three waffle, three pancake.
- Let's go.
- Yes, Chef! So these guys were all amateur home cooks just a couple of weeks ago.
And Let's go, please.
Red Team, Blue Team, let's go.
- Look at that.
- Awesome.
Oh, my gosh.
These amateur home cooks are all of the ages between eight and 13.
30 seconds, Chef! That's so awesome.
Excuse me.
American breakfast walking.
- Do you have kids? - Both: Yes.
- Do they cook? - Not so much.
Blue Team, I'm waiting for an omelet.
Omelets are coming.
- Wow.
- American breakfast.
Well, thank you so much and thanks for letting us cook for you and enjoy the rest of your day.
I'm gonna jump into the kitchen.
- All right.
Thank you.
- See you soon.
There you are.
And then gotta do that last plate.
I need that last plate.
Here, bring it up, bring it up, bring it up.
- And there's that last one.
- Well done, Mikey.
Christina: Blue Team, I need that waffle to serve this table.
Come on, he's gonna send it out without that waffle, guys! - You gotta move! - Hurry! - Just cut it! - We're cutting the waffle, Chef! Service, please.
- That it not the right way.
- Yes, it is.
Remy! Stop! Stop! Servers are coming in.
- Put the compote on.
- No Put the compote on, look! Guys, guys, calm down! Waffles coming in 15 seconds, Chef! - 15 seconds.
- Compote! Compote, compote.
10, nine, eight, seven - Hurry! - six, five, four - Wipe the plate! Wipe the plate! - three, two - Waffles walking! - Service, please.
Good girl, thank you.
Go, please.
1503.
Last table.
I'm so proud of myself.
I'm so proud of my team.
As hard as it was getting every plate out, we did it.
Unlike another team I know, the Red Team.
All: One, two, three, Blue Team! Both teams did a wonderful job.
But there can only be one winning team.
Tonight's winning team, with 58% of the vote Oh, my God.
the team that will be safe is the Blue Team, congratulations.
Oh, yeah, we won, we won.
Oh, yeah, oh, yeah, we won.
Oh, yeah! Blue Team, congratulations.
- Thank you, Christina.
- It was a narrow victory, but you took it home.
- ( groans ) - We'll see you back in the MasterChef kitchen, - Blue Team.
- Bye! Bye, guys.
- You did great, guys.
- Bye, guys.
- You did great, guys.
- Great job, Red Team! Great job, Red Team! - Bye! - You did amazing.
Gordon: Mikey, please don't be upset.
Mikey, I thought you were a dynamite captain.
I have to be honest.
You were incredibly communicative.
I mean, you're 10 years old.
You did a really good job.
Trust me, you all did.
Red Team, unfortunately, you know what this means.
You have a dreaded pressure test to face back in the MasterChef kitchen.
All of you please head back into those kitchens and start cleaning them up.
- Let's go.
- Yes, Chef.
Mikey: I'm happy for the Blue Team.
I'm also happy for us.
But I wish we sorta won, still.
Guys, bring it in here.
Bring it in.
Great job today, all right? Communication-wise, we lacked on, just a little.
I think we could've cooked our meals first try, but we did really good for our team overall, and I'm really proud of us, all right? Good job, guys.
- One, two, three - All: Red Team.
Gordon: Welcome back, guys.
Line up.
Mikey: Yesterday, we cooked in a real-life hotel in a real, actual kitchen that real chefs work in.
I think we gave it our best, but two of the seven kids are gonna go home today and I'm the team captain and I have to take the blame for it.
Now, Red Team, yesterday, you all cooked together as one team.
But now it's back to every home cook for themselves.
You're about to face your first MasterChef Junior pressure test.
Please, all of you, put those black aprons on behind you.
Thank you.
These black aprons are really depressing.
I don't know what we're cooking and I'm not good under pressure.
I'm really nervous and ( shudders ) I'm glad we're not down there.
I'm scared being up here, I can't imagine what it would feel like being down there.
In this pressure test, you'll be cooking one of my all-time favorite dishes.
A dish that oozes complexity and sophistication.
To keep your place in this competition, you will be making risotto.
This classic Italian dish seems easy, but it's not.
It's all about technique.
So, today I'm gonna show you how it's done.
So, to begin, two pans.
Chicken stock and my risotto pan, both at the same temperature.
Extra virgin olive oil, probably two or three tablespoons' worth in the pan.
When the oil is hot, we take our shallots, which I've diced very, very finely, I put 'em into the olive oil, and I want to gently wilt them.
Do you understand what wilting is? It's like when you sear 'em in a pan - but very lightly so they're translucent.
- Exactly.
So, next, I'm gonna add a little bit of salt to the shallots.
From here, I'm gonna toast my rice.
Just like you toast a piece of bread, you want it to form a little bit of carmelization on the outside of each kernel of rice.
Next step, quarter cup of white wine.
Boom.
Speed.
The alcohol's coming out of the rice.
And then I start the process.
I get my first ladle of chicken stock and I put it in.
And then we start to stir.
We gotta stir and stir and stir and stir and we gotta watch it like it's a baby.
Because you see this consistency here? You never want so much liquid that it's boiling, and you never want so little liquid that it's frying.
Beni: Um, do you, like, maybe sprinkle some salt on it? Do you want to put any, like, on the top? No, no.
Never, never.
Never put salt on risotto.
The salt will go in in the beginning with the shallots, but your salt is principally coming - from your ground up padano and your butter.
- Okay.
So now my rice is just about cooked.
I shut off the heat.
Next thing I'm gonna do is what we call manticare.
Manticare means to whip in the butter.
The butter adds a golden sheen, it makes it creamy, and then ultimately finishing with cheese.
So I would say a quarter cup of grated, ground up padano.
It becomes creamier and thicker and richer and just beautiful.
This risotto is perfect.
Now we'll put it in the plate.
Oh, my God, that smells so good.
And you whack it from the bottom like this so it gets nice and flat.
That stops it from cooking and steaming in the middle.
Last but not least, there's a simple garnish of, what's this? All: Truffles.
Black winter Périgord truffles, yes.
Generously grate it right on top.
And you have all the aroma from the truffle, and the rice is perfect, and it's literally magic.
Wow.
Fantástico.
That is how you make risotto like a MasterChef.
So, home cooks, you know what you gotta do.
All: Yes, Joe.
- Head to your stations.
- You guys got it.
- Stay focused! - Come on, everyone! Risotto's my middle name.
I mean, I've made it before with my grandmothers.
There's only one way to do it right and there's a million reasons it can mess up.
If I don't nail this dish, my Nona will be pretty mad at me.
Now, at your stations, you'll find everything you need to perfectly replicate Joe's flawless, finessed risotto dish.
You've all got 30 minutes, and if you can't reach the MasterChef standards, then this will be the last time you'll cook in this incredible kitchen.
- Everybody ready? - All: Yes, Chef! Your 30 minutes starts now.
Come on, guys! - Come on, guys.
- You got this.
Move the cheese.
Big pressure test, very difficult.
Joe, I'm worried.
Joe: A half hour's plenty of time to make this dish, but there's no second chances.
One shot.
Who do you think out there has what it takes to really nail this challenge? Gordon: Anthony and Mikey.
They're background is Italian, so these two youngsters should nail this one tonight.
I expect Quani to do great.
He's a great baker, he's all about timing, ratios, very scientific.
I've never eaten or made risotto in my life.
But I'm feeling pretty good 'cause Joe gave us a demo, and after I see something once, I can usually figure out how to make it.
It's really about being able to focus.
You know, Beni and Emily are eight and nine, respectively.
Do they have the mental capacity to stay focused for the one half-hour, nonstop? That's the big question.
That is it.
Beni, make sure you have enough shallots.
Just over 25 minutes left to cook this risotto.
Ooh.
Emily looks frazzled.
All right, Emily.
Where are you at? I'm about to add the white wine in.
Is this too technical for you? Is this too much of an ask? - You're nine years old.
- Um, I mean, my mom makes risotto for me sometimes, but I've never made it, and I get really distracted really easily.
Right.
So is that, like, a reasonable request? It's like asking you to drive a Ferrari but you've never taken out a Toyota for a spin.
I don't know.
What can you drive? A bicycle? Yeah, I can drive a bicycle and I can ice skate.
Would you teach me how to ice skate? - Yeah.
- Really? - Yeah, it's really easy.
- It's not easy for me.
Like, would I wear, like, a tutu, like you? No, you could just wear regular clothes.
It's fine.
- Could I go ice skating in my suit? - No, not your suit.
- I'm sorry.
- Why not? I always wear my suit.
- Wow.
- Good luck.
Oh, yeah, Quani.
Sizzle, sizzle.
All right, Pierce, how you feeling? I'm feeling really good about this.
Pressure test.
How can Pierce stay in this competition? I think I can really replicate this dish because I memorized lots of monologues and I also do copying, like drawing, so I feel like I can just take it out of my head and put it on a plate.
We know you can do it.
- Good luck.
- Thank you, Chef.
Thank you, Chef.
Less than 15 minutes to go, guys.
Keep your eye on that clock.
Mm-mm, no way.
Anthony's risotto looks perfection.
- All right, Anthony, how you doing? - I'm doing good.
Now, Anthony, you cook risotto in your house.
- Yeah.
- That's a huge advantage.
Yeah, I think I have an advantage over some others 'cause I grew up in New Jersey and I'm Italian.
Who's the risotto cook? Usually my grandmother does it.
Does she do it this way, stirring, stirring, stirring? - Yeah.
- Wow.
Is she like an old Italian lady - that would go to church every day? - Yes.
Does she make you make the sign of the cross before you leave the house? My grandmother won't let me leave the house unless I make the sign of the cross.
- Okay.
- Once she got on the hood of my car and wouldn't get off until I made the sign of the cross.
- You believe that? - Yeah, I'm Catholic, so Do you pray to win MasterChef? - Yes.
- How many times? Um, I don't know, about, maybe, like 50 times.
My God, I hope you have a miraculous intervention.
- Good luck.
- Thank you.
Oh, why can't I ever do that? There we go.
All right, Cade.
Now, 11-year-old from Mississippi.
- Yes.
- What are you focusing on right now? You gotta get that rice cooked perfectly 'cause it can't be too soft, it can't be too hard.
It's really gotta get that creaminess and that tenderness.
Nervous? It could be the last time you cook inside the kitchen.
Yes, Chef, I'm very nervous because this is a thing that's definitely not in my comfort zone.
But, I mean, I have cooked things like grits, rice, so I'm They're not grits, though.
Grits are forgiving.
- This is risotto.
This is way more difficult.
- Yes, Chef.
You've got to make sure that pan stays in the center of the ring.
If you pull it towards you, only the beginning of the rice will cook, so make sure that pan is central.
- Young man, good luck.
- Good luck.
All right.
Thank you.
It smells amazing in here, guys.
Oh, my God, it smells amazing.
Two minutes to go, guys.
Come on.
- How does it taste, Beni? - It's almost there.
Gordon: Taste everything you're doing, and remember the most important part that Joe that showed you with the butter and the cheese.
Christina: Move it, Mikey.
Let's go.
Cheese won't frickin' grate.
Christina: You can move, bud.
Keep goin', keep goin', keep goin'.
- You can do this.
- Mikey's crying.
It won't grate.
- Shave that cheese.
- It's not.
Oh, Mikey, Mikey, Mikey.
One minute left to go.
Grate it fast, grate it fast! Get some food on the plate, please.
Quickly, guys! Come on.
45 seconds to go.
Come on, Mikey.
It's gotta go on the plate, buddy, now.
I cannot watch.
Joe: One minute left to cook this risotto.
Cheese won't frickin' grate.
Come on, Mikey.
It's gotta go on the plate, buddy, now.
Oh, Mikey, Mikey, Mikey.
Hurry, guys! Move it, Mikey, let's go.
Keep going, you can do this.
30 seconds, guys.
Joe: Bat those plates down properly.
Make sure you add truffle.
Gordon: Truffle last, guys.
Come on, Quani.
Where's the truffle shaver? Shave that truffle as fast as you can, Anthony! Watch your fingers! There you go, Pierce.
Come on.
Come on, Beni.
- Gordon: 10.
- All: Nine, eight, seven, six, five, four, three, two, one.
And stop.
Hands in the air.
- Great job, everyone! - Well done, everybody.
- Well done.
- Awesome! All right, guys.
Very carefully, please bring your dishes to the front.
This may be my last time in the MasterChef kitchen.
Don't drop it.
Mikey: I had some serious trouble grating my cheese and it's gonna come down to those little details.
So I'm praying really hard right now, and hopefully I make it through this round.
Okay, Mikey.
You're 10 years old.
How difficult was this? Um this was pretty difficult, but I think I remembered from your cooking demo.
What do you think of all the other risottos? I think they all look pretty spot on.
Spot on, huh? I mean, but it just depends on the taste.
There you go.
The consistency on the plate is good.
It didn't break, you contained all the fat.
You integrated pretty well.
You put the butter and cheese both in? - Yeah.
- Yeah.
It's got a nice aroma.
You can definitely smell the chicken stock and the white wine and the truffle.
The rice is properly cooked.
It's a little bit al dente, which is how I like mine.
You nailed the seasoning.
It's very, very delicate.
This is something to be proud of, Mikey.
Thank you, Chef.
- Good job, Mikey.
- Good job, Mikey.
Right, Pierce.
So, visually, it looks good.
It looks very good.
How much butter did you put in at the end? Uh, I put in I put in about uh, two tablespoons.
About.
You've got the sheen right.
It looks nice and glossy.
But you tell me what you're experiencing now as you're eating that.
The seasoning.
It needs a tinch more seasoning.
Oh, it needs a touch more than a tinch.
Here's the thing.
I've got a bit of a crunch in my teeth here.
But the one thing you need to do properly is season it.
- Okay.
- And you had the cheese and the salt as your two main components to lift that risotto.
Okay.
So not your best performance, Pierce.
Thank you.
- Great job, Pierce.
- Good job, Pierce.
Next up, Quani.
All right.
Let's see.
How much cheese did you put in? I put about maybe two tablespoons, maybe three.
- Seasoning-wise, incredibly impressive.
- Okay.
It's creamy from that butter.
It's an al dente, and you have the right acidity from that white wine, and you have the right seasoning there from that cheese.
- It's a really nice job.
I'm impressed.
- Thank you.
All right, young lady.
- You're nine years of age, you're one of the youngest.
- Yes, Chef.
How well do you think you've done? I've never cooked risotto, but I think I did pretty good.
Well, one thing I like about you, Beni, is that you're turning out to be a great student.
You listen, you absorb like a sponge, but then you bring your "A" game every time you cook.
- It's a really good risotto.
- Thank you.
I'm very pleased.
What would I do? A touch more butter, and then just shake the plate out a little bit more - so it doesn't sit there and steam.
- Oh, okay.
- Got me? - Yes, Chef.
- Great job, Beni.
- Thank you.
- Go, Beni! - Yeah, Beni! Cade, is there a lot of risotto to be had in Mississippi? Definitely not.
I've never seen risotto on a menu.
You've never even seen it on a menu? And there's plenty of Italian restaurants in Mississippi.
This is a real authentic Italian specialty.
And it's very, very difficult to make.
And the reason why they don't have it on the menu there, 'cause there's no one qualified in the whole state - of Mississippi to make it properly.
- ( laughs ) But your risotto came out really good.
- Thanks.
- It has really good seasoning.
Its consistency is good, The plate looks right.
It probably is a little bit skinny.
I would've put a little bit more butter, a little bit more cheese in there to fatten it up a little bit, - Okay.
- Aside from that, spot on, Cade.
- Thank you, Chef.
- Good job, Cade! All right! All right, Miss Emily.
How do you think you did? I'm kind of concerned because it doesn't look as creamy as I wanted it.
I agree.
I was mainly focusing on how the risotto looked, and I tried my hardest, of course.
What do you think? I think it's a little bit too crunchy.
Yeah.
You need that rice to cook for another two and a half, three minutes.
It's beyond al dente.
It's still a little crunchy.
You got close.
But everyone down here tonight looks like they got close, and it's gonna come down to the details.
Yep.
Emily's risotto she needed more time cooking, she needed more chicken stock.
She needed more butter.
She needed more grounded padano.
She needed more of everything.
Exactly.
( exhales ) - Anthony.
- Yes, Chef? You probably had the greatest advantage in this challenge, knowing what risotto is, having cooked it with your grandmother.
It looks right.
The portion's right.
The rice has the right consistency to it.
The truffle shave is perfect.
What was the most difficult part of this dish for you? Well, um, I think my biggest issue, really, was just I haven't made it in a long time.
You tell me what you think.
You tell me what you think.
I think it's a little too crunchy, a little bit.
You were about three minutes away from a very good risotto.
It's undercooked, but you burnt all the alcohol out of the wine.
You have the right amount of acidity, you have the right amount of richness from the butter, cheese, your manticatura was very, very good.
Although it shows promise, it's not something I can serve.
Sorry.
All right, good job, guys.
Come around front.
As an Italian, I expected better of myself.
We're dissecting this.
60 seconds, 90 seconds away.
That's pretty close.
60 seconds can make the difference between a perfect risotto and a flop.
Yeah.
Anthony: I undercooked my rice, yes, but, like, I think I did better than a couple cooks, seasoning wise.
I hate this pressure test.
I hate it.
You seven, you know this is a competition, and we have to say good-bye, unfortunately, to at least two of you.
If I call your name, please step forward.
Mikey, Cade, Quani, and Beni.
You four home cooks watched Joe's lesson and tonight were grade A students.
Please head up to the balcony.
Job well done.
- ( cheering ) - Good job, guys! And, Mikey! Yes! I feel like I just got an A plus, plus, plus, plus, plus, plus, plus, plus, plus, 100% plus grade.
And, hopefully, I'm on the verge of potentially winning.
So, that means we're left with three young home cooks Pierce, 10, from Illinois, Emily, nine, from California, and we have Anthony, 10, from New Jersey.
All of you brilliantly talented, but one common defect was shared by all three of your risottos, in that they were undercooked.
So we were faced with a very, very difficult decision of how to separate you three.
After tasting and discussing and much deliberation, we decided that one of you is safe.
That young home cook heading up to the balcony is Anthony.
( exhales ) - Good job, Anthony.
- Good job, guys.
My heart is racing a million miles per hour right now.
My ancestors were watching over me.
And now the kid from Jersey could win this title.
( sniffling ) - Come on, guys.
- It's okay.
It's okay.
It's all right.
You're tough.
- You all right? - You did a good job, okay? - Here, use that.
- Oh, dear.
Pierce and Emily, this is really tough.
You two have been brilliant.
Pierce, you know, you've been a leader of the pack for the boys.
Fun, witty.
Promise me you're gonna continue cooking.
- Yes, Chef.
- Good man.
Emily, you know, you bounced into this kitchen with this energy.
I've loved watching you grow across this competition.
What's been the most exciting thing for you? Um, it was mainly seeing Joe being turned into a giant chocolate milkshake.
I'm still getting the malted out of my ears.
( kids groaning ) You two, come and say good-bye.
I came to MasterChef to share my passion with the world.
Good luck, to you.
Nice to meet you.
I mean, I won't brag, but, I mean, like, everyone loves Gordon Ramsay, and I cooked for him.
Stay cool, will you, please? Okay? So, it's, like, pretty amazing.
Not lots of 10-year-olds do that.
- Here's your thing.
- Thank you.
You can keep it, if you want.
- Oh, thank you.
- Keep it as a souvenir.
- Bye! - Good job, guys! Keep those heads up high! I'm not a giver-upper.
I don't give up.
Well, once I gave up because I fell on my face and I knocked out my two front teeth and they didn't grow back for a year.
But that doesn't matter.
Good night, guys.
Bye, Pierce.
Bye, Emily.
Emily: I'm still gonna continue following my dream of opening a restaurant and becoming a famous chef.
- Next time - Switch! - Go, go, go, go, go! - Move it! it's a "MasterChef Junior" classic This is where it counts! The losing team are going home! Put some elbow grease into it! as the top 12 - Whoo! - pair up - Fold it super tight! - for a culinary tour - Turn on the spring rolls! - Girl: Shred the duck! - Get the bao buns.
- of the Far East The bar is set really high.
It may be too much to ask.
in their most intense challenge yet.
We are running behind! Come on! This is next to impossible.
- Hurry! - Dear, oh dear.
( kids cheering ) - Oh, my gosh! - Head to your stations, please.
We are the top 12 best home cooks in America.
- Girl: Yay! - Beni: We're about halfway through, and I need to step up and show my competitors that I am a person you should be afraid of.
Gordon: Welcome back.
Now, it's time for your next mystery box challenge.
On the count of three, lift those boxes.
Ooh - One! - ( exclaims ) Christina: Two! Three! Lift! - What?! - ( all exclaiming ) - Beni: Blue Apron? - Oh, it says my name.
Joe: At your stations, each of you will find a special box from Blue Apron.
Blue Apron is a fresh ingredient and recipe delivery service that lets your parents skip the grocery store by delivering everything you need in exactly the right portions to make home-cooked meals in 45 minutes or less.
Now, on the count of three, open up your Blue Apron boxes.
One, two, three! - There's nothing in here! - What? - Nothing! - What the heck? Gordon: Now, as you can see, all of your boxes are empty.
- Aww - And that's because tonight, you're gonna build a Blue Apron recipe of your very own.
- ( gasps ) - ( cheering ) Tonight, you're gonna have access to the Blue Apron farm stand in the equipment room.
In there you'll find an assortment of high-quality, farm fresh ingredients that Blue Apron customers receive every week directly from 150 farms.
You'll find items like wild-caught Alaskan salmon, responsibly-sourced meats and poultry, and farm fresh seasonal produce like carrots, garlic, cauliflower, You'll also find grains like farro, couscous, and polenta.
- Oh, my gosh! - Gordon: Now, the winning dish tonight will get their recipe sent to families all across America.
- ( gasps ) - And Blue Apron will publish the winning recipe for parents and kids to cook together starting tomorrow.
You will have 45 minutes to create a dish inspired by your family.
And you need to show us how far you've come since your last meal back at home.
So, ready to make a dish delicious enough to share with families across the country? All: Yes, Chef! Your 45 minutes starts now.
( kids yelling ) Coming through! I need purple cabbage.
What else to I need? Garlic! ( panting ) So we're down to 12 young home cooks.
- The pressure's on today.
- Better hurry up! The most important thing about this dish tonight is that level of flair, finesse.
And can their dish be replicated across millions of households? Tonight's really where these 12 home cooks have the opportunity to really show us what they're about, to really have their "come out" moment.
Joe: But it's gotta blow America away.
I'm going to be making a pan-seared pork with braised cabbage and a potato gnocchi.
I making this particular dish because back home in San Diego, my family, we love eating a lot of pork.
We have it on holidays a lot, so I have a lot of experience with it.
It's really delicious.
I like it a lot.
Today I'm gonna make a Asian-style fried chicken, with pickled purple cabbage and sweet Thai chili sauce.
Being from Texas, you would think I don't eat a lot of Asian food, but my family, actually they like Asian food, so I want to incorporate my family into this dish.
There we go.
I'm making a salmon with a buttermilk squash purée, rainbow chard greens, and a citrus soy sauce glaze.
I feel good about this challenge because I've made salmon about a million times.
That's my family's favorite fish, so I know how to make it.
Joe: 31 minutes left, guys.
Gordon: Right, Remy.
Tell me about the dish.
What are you doing? I'm making miso-glazed salmon with a curry cauliflower and carrot-miso purée.
Hold on.
Olivia, what are you doing? I am making a salmon with a mustard glaze, with a fennel salad.
- Salmon as well? - Yep.
Ah, Remy's copying you, or are you copying Remy? Both: She's copying me! ( girls giggle ) You've got 25 minutes to nail it.
Good luck.
Thank you.
Ariana, what's the dish? Today I'm making a lemon herb quinoa, with sautéed Brussels sprouts, a warm lemon butter vinaigrette, and a pan-seared salmon.
So where's the origin of this dish? Back home in Minnesota, we love to go fishing off of my dock, 'cause we live on a lake.
So this dish is a big part of who I am.
I just gotta make sure I finish this dish.
- Okay, go for it.
- Okay.
- Sammy.
- Yes, Chef.
Tell me about the dish.
The dish is a seared steak, with a parmesan polenta, fried Brussels sprouts and a compound butter.
- Now why this dish? - Because my brother and my dad really love meat, and my sister and my mom really love vegetables.
- Right, young man, good luck.
- Yes, Chef.
Gordon: Wow, I mean, some incredible dishes out there.
All right, so of all the proteins, which would you love to have to cook with tonight? You know what? I'd take some of that amazing pork, get some of those noodles, go down to that Asian style, with a beautiful miso broth, lots of vegetables charred in there.
That's a lot of preparation, though.
Could you get it done in 45 minutes? Joe, I could do that in 20 minutes.
- Joe: 20 minutes? - Gordon: Yes, easy.
- Please.
- Hey, kids! Gordon thinks that he can make an amazing dish in less than 20 minutes.
Whoa! I'm saying that's not possible, but should we let him cook? - All: Yes, Chef! - Yes! - Gonna make you eat your words.
- Good luck.
Aah box.
Are you kidding me right now, Gordon Ramsay? I can make an appetizer in 20 minutes, but a full-blown entree that blows the judges away? Let's go, let's go, let's go.
He's insane! Cast iron pan, on.
I have never seen someone make a good dish in 20 minutes.
But he's Gordon Ramsay! He's, like, a cooking superhero.
Yes! Yes, yes, yes.
The pan waits for nobody.
Ooh, la, la.
Joe: Less than 10 minutes left.
Better hurry up! ( laughs ) All right, Beni, what's the dish? So I am making a pork chop with crispy Brussels sprouts, cheesy polenta, and a lemon herb sauce.
Talk to me about the inspiration.
Bring me home to the family.
Is this something you guys cook? We eat a lot of Brussels sprouts, so that's why I'm making Brussels sprouts.
And my grandpa always cooks pork for big family events.
The two best things about today, Beni, would be you winning this mystery box, and we all get a big chuckle - when Gordon doesn't finish his dish.
- Yes.
Yeah! - All right, good luck.
- Thank you.
Christina: Gordon, one and a half minutes left! - Gordon: Man! - Christina: You've got to start plating.
- Joe: This is a big one.
- Holy guacamole.
- Joe: Last touches! - Christina: 35 seconds to go! Is that right, that time? ( laughs ) You gotta start moving, Gordon.
Ten Judges: Nine, eight, seven, six, five, four, three, two, one, - Christina: Hands in the air! - ( kids cheering ) Over, over "R".
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Joe: Okay, guys, in tonight's challenge we asked you to make a dish inspired by your family for Blue Apron.
Christina: Gordon, we know you couldn't resist getting in on the fun, and that you made a dish in just 20 minutes.
- Well, actually 19 1/2.
- Ohh! - We want to taste what you've cooked.
- All right, Gordon! ( cheers, applause ) I have my beautifully pan-seared pork chop sat on noodles, with wonderful vegetables, served in a miso broth.
Certainly the plating is very professional.
( chuckles ) Right.
Come on, I'm paying you a compliment.
It's very beautiful.
Cade: Gordon is such an inspiration.
I mean, it's amazing how fast, how well he can do everything.
It's like magic.
Christina: Great balance of flavor.
I love the rub and the heavy sear on that pork.
His plating looks great, his noodles look great.
Joe: Very, very intense flavor.
This dish is quite fantastic.
Everything about Gordon's dish looks ( in English accent ) spot on.
Like he would say.
Considering you cooked it in 20 minutes, I am impressed.
Thank you, Gordon.
( cheers, applause ) Gordon: Right.
As you know, across the 45 minutes we watch every move you make.
We taste as we go along, and there are three dishes tonight that really blew us away.
The first dish that Joe, Christina and I would like to have a much closer look at, this was elevated beyond belief.
Please step up - Sammy.
- ( cheers, applause ) Oh, my God, I'm in the top three! My dish looks spectacular, and not only am I proud of it, but my family would be very proud of my dish.
Gordon: Visually, Sammy, it looks beautiful.
Describe the dish, please.
The dish is a seared steak, with parmesan polenta, fried Brussels sprouts that have been tossed in apple cider vinegar and mustard and a compound butter with parsley and garlic.
- Gordon: Now, why steak? - My dad and my brother love steak, and my mom and my sister are very vegeholics.
Gordon: Presentation is beautiful.
I mean, you've got a perfect sear.
Now, what have you done with the sprouts? I put them in the deep fryer for about two minutes, and then I tossed them in apple cider vinegar and some Dijon mustard and some crushed red pepper.
I think the dish is delicious.
You know, you've got that nice, creamy polenta.
That can be boring and dull, but you've done it beautifully.
I thought the polenta was really gonna bind it all together.
I love the apple cider.
Delicious.
What would I change? I wouldn't have fried the sprouts.
When you cut sprouts in half and fry them, they absorb too much fat.
But, young man, you're plating like a chef.
Continue to cook like this, and you're gonna be one to watch.
- Great job.
- Thank you.
Great job, Sammy! - Great job! - Whoo! - Great job.
All right, the second dish we want to examine a little bit further this home cook did a beautiful take on a salmon dish.
And we think families across the country would love to make this dish for dinner.
Please step forward - Ariana.
- ( cheers, applause ) Ariana: Oh, my gosh! My heart is thumping around in my chest.
because I put so much passion into this dish.
It's fresh, it's light, and it's flavorful, and I'm so excited to share it with the judges.
Ariana, tell me about the dish.
I made for you a lemon herb quinoa, with a pan-seared salmon, sautéed Brussels sprouts, and a lemon herb butter vinaigrette.
I decided to go along the lighter, more fresh route.
Visually, this dish is a 10.
Look at that, you can still see the juices there.
How did you season the salmon? I seasoned the salmon with salt and pepper, and then I seared it on all the sides, and then I dressed it with that butter lemon vinaigrette.
Listen, the salmon is delicious.
I think the real showstopper tonight for me is this quinoa.
It's fluffy, it's light, it's vibrant.
It has that herb profile, and it really complements the salmon.
Brussels sprouts could have been another minute or two in the oven, just so they give a freshness, but aren't still too crunchy or too bitter.
But the thought that a 12-year-old just came up with this dish in a matter of minutes is incredibly impressive.
I think you knocked it out of the park tonight, young lady.
- Nice job.
- Thank you so much.
- ( cheers, applause ) - Great job, Ariana.
Joe: The third dish we want to look at has gorgeous plating, impeccable cook on the protein.
Please step forward - Beni! - ( cheers, applause ) My family eats a lot of healthy food back in Chicago, so tonight I made a dish that represented that.
So I'm really proud of my dish.
This is my mystery box to win.
Okay, Beni.
What's the idea here? What's going on? Beni: What you have in front of you is a pan-seared pork chop - with crispy Brussels sprouts - Joe: Uh-huh.
polenta and a lemon herb sauce.
So we're at the top 12.
The competition gets tougher every minute.
What are we looking for here in the middle of this pork loin? A little pink.
Kinda like that? It's nice and juicy, still.
I love the Brussels sprouts when they get super crispy and caramelized.
- Thank you.
- Tell me about this sauce.
Well, I added some of the juice from the pan into the sauce, so it got kind of that nice porky flavor in the sauce.
I love that kind of flavor.
The polenta is creamy and seasoned quite well.
This is a very impressive dish.
It's conceptually very, very well thought out.
You're a fierce contender.
- Great job, Beni.
- Thank you.
( cheers, applause ) Right, Sammy, Ariana, Beni.
Three outstanding dishes.
But, as you know, there can only be one winner.
The young home cook who will get their recipe published by Blue Apron and sent to families across America congratulations goes to These birds once affected by oil are heading back home.
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(SOUND OF FOOTSTEPS) (SOUND OF CAR DOOR OPENING) (CAR DOOR CLOSES) (SOUND OF ENGINE STARTING) (SOUND OF FOOTSTEPS) (SOUND OF CAR DOOR OPENING) (CAR DOOR CLOSES) (SOUND OF ENGINE STARTING) The young home cook who will get their recipe published by Blue Apron and sent to families across America congratulations goes to - Sammy! - ( cheers, applause ) Oh, my gosh, first I'm in the top three, and then I win it.
You are safe from elimination.
Come and join us up here, come on.
Sammy: I'm only 12, and my recipe is going all over the country.
Will everyone please come down to the front? Sammy: I hope this shows that I'm one of the best cooks here and you should watch for me.
Gordon: Young man, congratulations.
You've got the comfort of that incredible balcony, watching these talented individuals cook to save themselves in tonight's extraordinary challenge.
But, they will not, Sammy, be cooking alone.
( all murmuring ) That's right.
This next challenge will be a team challenge.
However, this is no ordinary team challenge tonight.
- What? - This is the tag team challenge.
All: Ohh! And who do you think is going to be picking all five teams? All: Sammy! That's right.
Now, you'll be in five teams of two.
But there's 11 home cooks out there, right? That's because you, Sammy, will get to pick one home cook out there who will be with you safe up in the balcony.
Gordon: Now, tell us, which one are you going to save? Sammy: This person has impressed me very much with their cooking and their plating, and their style of cooking is a lot different, so I'm gonna save Henry.
Yes! Wow, Henry, congratulations, top 10.
All right, it's time to pick your teams.
Who would you say is the strongest cook in this competition? Sammy: Ugh, if I had to pick someone, I would have to choose Remy.
Remy, come stand over here, please.
So, Sammy, out of the remaining young home cooks who do you want to pair Remy with? I know that Remy is a very vocal person, and I want to put her with someone who may obey her and may disobey her, so I'm gonna pair Remy with Anthony.
Christina: Oh, wow, Anthony.
I've never worked with Anthony in the kitchen, but I am a great team leader, so I'm hoping that Anthony's willing to be bossed around - and take instruction.
- We got this.
Joe: Team number two.
Who is the next strongest cook? I'm gonna have to say Ariana.
"MasterChef Junior" is like a huge chess game.
I'm gonna put Ariana with Evan.
Oh, yes! Ariana and Evan are the oldest here, so I think they're gonna clash, because they're a little overconfident.
Gordon: Third choice, who is it? Beni with Avery.
Beni and Avery because they're the youngest girls here.
Interesting.
They have the least experience, so they're going down.
- Gordon: Your next pick? - Sammy: Olivia.
- Gordon: Good.
- And the person that I'm gonna pair her with - is Quani.
- Ooh.
- Wow.
- Sammy: Olivia is just like Remy.
She's very vocal and she does it her way.
If one of you were to lead tonight, which one would it be? - Me.
- Sammy: Quani is a little quieter, so I thought that they would clash.
Gordon: So the final team is Mikey and Cade.
So, Sammy, Henry, both of you head up to the balcony.
- You are safe.
- Everybody else, come and line up in front in your teams, let's go.
- Good job.
- We got this.
Gordon: Now between the three of us, we've traveled all over the world.
And one continent is dominating the food world right now.
For tonight's challenge, you'll be making ( both gasp ) an incredible, Asian-inspired platter.
Now look at it.
Here you have those amazing bao buns, Inside, it's wrapped with this beautiful braised duck, hoisin sauce, pickled cucumber, and fresh ginger.
Over here, you have the most amazing shrimp potstickers.
served with an incredible ponzu and scallion dipping sauce.
And then of course, pork shu mai.
Delicious, spicy ground pork with fresh ginger and carrots.
And then these vegetable spring rolls, served with a sweet chili garlic dipping sauce.
And finally, beef satay, grilled to perfection and finished with sesame seeds.
This is the greatest hits of any Asian street food appetizers.
Mikey: This is crazy.
Five Asian appetizers, with sauces and rubs and all this other stuff.
And, like, we're cooking duck.
I've never used duck in my life, It's gonna be really hard to complete this.
Christina: Now, in a tag team, only one of you can cook at a time.
When we call "Switch," you'll tag out your partner and swap places.
But this challenge has so much strategy involved, because the teammate who starts making the platter won't be the same person finishing it.
So you need to decide who will start strong for your team, and who will bring it home.
At the end of this challenge, we will unfortunately have to say good-bye to not one, but both members of the losing team.
Now, it's time to head to your stations.
Cade: Luckily, me and Mikey are very vocal people, and we can work well with each other, so I think we can do this.
I mean, this is the edge of top ten, so we need to work as one tonight.
At your stations behind you, you have everything that you will need to replicate that incredible platter of Asian food.
Gordon: Now, if you're finishing, - please step to the side.
- Evan.
Christina: You will all have 60 minutes to replicate that incredible Asian street food platter.
- Is everybody ready? - All: Yes, Joe! Your time starts now.
- Gordon: Let's go.
- Boy: Come on, you guys! - Okay.
- Where's my ponzu? Get marinating the beef.
Start off with hoisin.
Is it saucy? That should be good.
Now, tag team challenge, this is a MasterChef classic, - but it is so difficult to get right.
- Anthony! Joe: It's a big ask.
I mean, these flavors may not be so familiar to all these young home cooks.
- Beni: Is the heat on? - Avery: It is.
Now, of those five different street food appetizers on the platter, in the first 10 minutes, you've gotta get that skirt steak marinated for your beef satay.
- Anthony! Start mixing! - Uh-huh.
We are running behind here! - So mix! - Anthony: Okay.
And then from there, you've gotta start on your dumplings, It's all about the right ratio of filling to those wontons.
- Mikey: Fold it, don't just pinch it.
- Cade: Okay, gotcha.
That's good, that's perfect.
Christina: Next, the bao buns.
You have this beautiful bread dough that has to be steamed.
Steam them all, and we'll pick the best ones.
The star of that bao, the duck legs! It needs to be braised beautiful.
It takes a lot of finesse.
And then after that, you're gonna need to cook your vegetables.
The shu mai, I think, is one of the most difficult.
- The presentation's key.
- You got your veggies in that pan? - Yep.
- Joe: For me, the toughest one is the fried spring rolls.
You gotta cook the vegetables.
Then you gotta wrap it, and you gotta fry it as well.
It's gotta be crispy, not greasy.
- Very, very difficult.
- Um, your vegetables are burning.
You have to depend on communication, 'cause that's the secret.
Remy: Anthony, put the dumplings in! - Try to be neat about it.
- Beni: Add your hot sauce, now, Avery.
- Avery: Okay.
- Not too much.
- It's fine.
- 90 seconds to go before we switch.
- Stand by.
- Ariana: Watch your vegetables.
Give 'em a toss.
- Yep.
- We're doing really well, Evan.
Whoo! Make sure it's really tight, and then you roll the sides, 'cause we do not want these things falling apart.
- Get your filling near you.
- Hold on, I Hurry up, okay? Anthony: I'm trying to make the egg rolls, but Remy is being very bossy.
- No, check your dumplings! Check your dumplings! - Okay, whatever.
Anthony and Remy are not on the same page.
Anthony: I'm like, "Remy, we can communicate if you stop, like, yelling at me.
" - No, you didn't put egg wash there, Anthony.
- Yes, I did! I've made egg roll before, so I'm, like, begging Anthony to put a lot of egg wash on and press on the egg rolls.
- Come on, Anthony.
- Put some elbow grease into it! 30 seconds before we switch! No, Anthony, don't do it over the floor.
I'm serious.
No, I'm not.
I'm not gonna drop it.
Remy: Every detail counts, and if we mess up on our egg roll we could be going home.
- You put way too much filling in that one.
- No, they're good.
- They're good.
- They are struggling.
- Get it off! - Anthony: I got it, I got it, Remy.
No, Anthony, you don't got it.
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30 seconds to go before we switch! Remy: Anthony, you put way too much filling in that one.
No, they're good, they're good.
- Get it off! - I got it.
I got it, Remy.
No, Anthony, you don't got it.
Anthony and Remy are not on the same page.
Put some elbow grease into it! - I know, I know.
- Here we go! - Judges: Five, four - Come on, Avery! - Judges: Three, two - Quani: Speed up, Olivia! one, switch! - Let's go! - High five.
- Go, go, go, go, go! - Okay, you got this.
All right, go! - Let's go.
- Anthony: And you want to get the color even on both sides, okay? - Remy: I know.
- Gordon: Right, Anthony.
It looks like you guys are running behind a little bit.
- Have you made the shu mai? - Uh, yes, Chef.
And what about the spring rolls, the egg rolls? - The spring rolls, yeah, they're in the fryer.
- Remy: Those are in the fryer.
- We need to speed up a little bit, okay? - Remy: Yes, Chef.
- Who wrapped them? - Anthony did.
They don't look very nice, do they? Why are they flat? - She told me to squeeze them.
- No, I said to, like, make sure they were tight.
- I'd wrap them again if I was you.
- Both: Yes, Chef.
There's a lot to do, I know, - but do you want to go home? - Anthony: No, Chef.
Okay, so you two, hey, get on the same page.
- Both: Yes, Chef.
- Hey, listen to him.
You haven't been listening to him yet, but you need to find your voice a little bit, okay? Speak up.
- And push.
- Yes, Chef.
Okay, now you want - to get your spring rolls.
- Okay.
All right, guys, we're coming up to three minutes till your next switch! Go, Beni! Now, Sammy made some interesting choices.
It seemed like he was doing Evan and Ariana a favor giving them almost a pass 'cause they're two of the oldest.
- Good.
- Gordon: That could backfire, 'cause they're two strong individuals.
- Ariana! How's everything going? - Ariana: Perfect! - How am I doing on these, Cade? - You're doing great.
- Perfect, Mikey.
- Gordon: So, Mike and Cade, quite a pairing there.
You know, you've got the old and the young, and they have come together brilliantly now.
- Mikey's a fast one.
- Olivia: Quani, we have to speed up, 'cause you've only made one in about five minutes, so speed up, speed up, speed up! Gordon: My big worry right now is that Olivia is dominating.
Tick tock, tick tock! Time's ticking! Get those out! Get those out! We can't overcook them, okay? And Quani is so quiet, and I worry that he's gonna take a little bit too much of a backseat.
Get it ready for me.
I got it.
30 seconds till the next switch.
Come on! - Skewer those like accordion! - Okay.
- I'm done with the shu mai! - That's perfect.
- Okay, really good, Ariana.
- Christina: Get ready! - Judges: Five, four - Avery: Hurry, Beni! All: Three, two, one, switch! - Switch, go! - Okay, let's go! Switch, go, go, go, go, go! Avery, check on your egg rolls! I'm gonna get there, okay? Gordon: Beni and Avery, are the two youngest, which could be a big disadvantage, but can one person take the lead and can one person take direction? - Cade: I need to get our egg rolls in.
- Mikey: No, sauté your - Cade: Potstickers? - Mikey: Yeah, the potstickers.
- Come on.
- Not too much in there, - and make it in the middle.
- Evan: All right, got it.
Ariana: Looks great.
- Christina: Ariana.
- Ariana: Yes.
- So you're 11, Evan's 12.
- Yes.
Oldest team in the kitchen.
Does that give you an advantage? I think that since we've had more years on this planet, we have a little bit more experience cooking because we've just cooked longer.
Christina: Now are you worried about anything up here? The biggest challenge is the dumplings.
You can oversteam them.
You can understeam them.
You can fold them wrong.
- Well, make sure you guys are acting as one.
- Yes.
Get in there, come on.
- Don't break the buns.
- What's up, Mikey? - Hi.
- You feeling strong? - Oh yeah.
- Who's the real stronger guy on this team? I don't know, I think we're a pretty equal team.
We work really well together and we're both really good cooks.
So you guys have a relationship based on culinary reciprocity.
Some strong vocabulary.
I don't understand.
Like, you listen when he says what to do.
You listen, and when you say what to do, he listens.
- That's called reciprocity.
- Reciprocity? - Perfect.
- Okay.
Guys, good luck.
- You got this, Olivia! - All right, Quani, now who's taking the lead more? - Olivia's taking the lead more.
- Okay.
She looks like she's starting to remake the shu mai.
Is she getting the right plates in there? Olivia, can I see the ones you just did? Yeah, I'm gonna put a little bit more.
You gotta get in there.
You gotta start communicating.
- Good luck, keep talking.
- Thank you.
Okay, give it a little bit more crimp, 'cause the crimps are a little too big.
Uh, I will in a moment.
Hoo, baby.
If I drop one of these, would you kill me, Mikey? Yes, I would.
Just be careful.
30 seconds to go.
- Speed up, come on! - Remy: Rip those ducks! And then put them on the pan! It's for your place in the MasterChef Junior kitchen! Check on your spring roll, Avery! Is it ready? Is all sides colored? - Yeah.
- Flip the meat, too! All right, here we go, guys, in - Judges: Five, four - You're gonna have to get them back on, okay? - Is the duck ready to take out? - three, two - It's really soft.
- one, switch! Boy: Go! All right, Mikey, we're rolling, we're rolling.
Just under half an hour to go.
Anthony: When you're done with that, you want to throw - the steak in, okay? - Remy: Yeah, I agree.
This one's done.
Gordon: Avery, where are we? - We're taking the spring rolls out.
- You've got to shred that duck.
- Got it.
- You're running out of time.
- Shred the duck! - Okay.
Hurry, Beni! Now start visualizing how you're gonna put this together.
- Got it.
- Are you ready to go home? - No, Chef.
- No, good, but seriously, get it together, you two.
- Got it.
- Okay? Let's go.
Put both of them in the bowl and shred it! Shred it! - Ariana: All right, I'll get a little hoisin in there? - Evan: No.
Evan: No, no, no, no, no! You add the hoisin when you're assembling the bao bun.
No, you add a little bit to bind the duck.
- Oh, my gosh.
- Come on, Remy.
You need to get it nice and crispy.
- That's good.
- The person who has found their voice - is Anthony.
- Joe: I'm surprised at how well they're working together.
- Oh, my gosh, it's great.
- Okay, put the duck in.
- We got this.
- Anthony: You're doing good.
- 15 seconds to go! - Christina: Come on, guys! - Strong, strong, whoo.
- Olivia: Get them in the fryer! Okay, and I'll keep an eye on them.
- Quani: The timer said a minute.
- The timer is wrong.
I am right, got it? - Gordon: Here we go! - Judges: Five - Hurry, Beni! - four - Go, go, go, go! - three - There you go.
- two, one, switch! - Come on, come on! - You got it.
- Go.
- Come on, come on! You have to check on the meat! Flip the meat, too! - Are those perfect color? - Yes, perfection color, Beni, great job.
Beni and Avery, I mean, they have got it on.
-They look like line cooks.
- Yes! That is good.
Come on, Cade! Get your hoisin sauce inside the buns.
No, that's soy sauce! That's soy sauce! - Oh, gosh, thanks.
- Whoa! You got this, Evan! Make sure everything is cooked to perfection! I'm just a little unorganized.
I just gotta take a big, deep breath - and keep going.
- Come on, you got this! Stay focused! Quani: That looks good! Really good, Olivia! You've got this! One minute to go until your last switch! - Come on, Avery! - Gordon: And this is where it counts! Remy: Put only a teeny bit on the bottom.
Don't put any, like, big, gross chunks or anything, okay? Presentation is everything right now.
- Come on, you guys, go! - It's looking good, it's looking good.
- Check if that is hoisin.
- That is hoisin.
- Get ready! - Okay, get the duck in! - Come on, Cade! - Beni: Avery, use your hands.
Don't do this to me now.
Judges: Five, four, - three, two, one - Mikey: Now get your duck in! - switch! - Switch with me! - Start plating! - I need you to take that off! - Good job.
- Okay, move it! The closers are in.
It's the last switch.
Cut your egg rolls with a serrated knife.
So Mike and Cade, they are looking like they're on track, and I'm so impressed.
Cade: Nice and easy! Don't rush it! Great job.
Great job, Mikey.
Evan: We're behind, Ariana.
We gotta move really fast.
- I'm moving, I'm moving.
- Ariana's still filling up those bao buns.
- Okay, come on! - Gordon: They are way behind.
Joe: That's not something I expected.
They may not make it to putting all five items on the platter.
- I'm really concerned.
- You need to get the sweet chili and garlic sauce! We gotta move faster.
Come on, come on, come on! - Hurry, Beni! - Okay! We're down to the last minute! - Come on, you guys! - Go, go, go, go, go, go, go! Anthony: Come on, Remi! Don't wanna go home! - Okay.
- Get the sesame seeds! - Let's go, Beni! - Gordon: Finishing touches, let's go, come on! Cade: Clean that middle bun! It looks disgusting, like it just threw up.
- Oh, yeah.
- Come on, guys! Check on the spring rolls! Check on the spring rolls! - Ariana: I know! We got it! - Plate them, plate them! Go! You got this! Don't fail me now! - Come on, Quani! - Olivia: Make it count.
- Got it! - Here we go! Judges: Ten, nine, eight - seven, six - Hurry! - Clean it, clean it! - five, four three, two, one! - Stop.
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Christina: Incredible job, guys.
Now, it's time to taste your Asian street food platter.
Let's start off with Remy and Anthony, please, let's go.
Remy! Remy: So I'm sure that Sammy paired me with Anthony because he knew that our personalities would be like ( imitates explosion ) - -would not work well together, and we had a rocky start, so I'm feeling really nervous right now.
Right, you two.
A tough combination, 'cause it looked like a divorce within the first ten minutes.
- What happened? - In the beginning, I think that Anthony was kind of moving as slow as molasses ( chuckles ) but towards the end, Anthony did a really good job.
Gordon: Anthony, you looked a little bit like a deer in the headlights.
- You can be a little bit bossy as well, you know that? - Mm-hmm.
- 'cause Remy is excellent at being bossy.
- ( laughs ) - Gordon: Yeah? - Yes, Chef.
So visually, the platter looks good.
Love the colors.
Now, who glazed the duck and the buns? - I did, Chef.
- How long did you steam them for? For about 45 minutes.
- Mm.
Delicious.
- Thank you, Chef.
- Gordon: Potstickers, who cooked them? - Anthony: I did.
I thought they were gonna be a little burnt.
Burnt? That's beautiful.
They're not burned, they're caramelized.
- Good job.
- Huh? Thank you.
- The flavor is delicious.
- Thank you, Chef.
- Who rolled the spring rolls? - I did, Chef.
Look how flat they are.
You can see that, can't you? - Yeah.
- Yes.
But, by and large, it was a very good job.
- Thank you, Chef.
- Thank you, Chef.
All right, you two.
Who marinated the skirt steak? I marinated them, and then she cooked them.
I pan-seared them about a minute and a half on each side.
Mmm.
That is how it's done.
Talk to me about the shu mai.
Remy: Um, I crimped them? They kind of have a flat bottom to them.
They should really be almost like the shape of a meatball, but overall, the flavor's there.
Satay's the star for me.
Nice job.
- Both: Thank you, Chef.
- ( applause ) - Anthony: Good job.
- Boy: Good job, guys! - ( applause ) - Gordon: Great start.
Great job.
Next, Avery and Beni.
Come on up.
Okay, take this, okay? Since me and Avery were the youngest in the challenge, we had a big mountain to climb.
But we communicated nicely, and hopefully the judges will see that in this platter - and we'll be safe.
- Avery and Beni, - who folded the shu mai and stuffed it? - Beni: I did.
And then who steamed them? - I started them - Well, you did.
and she finished them.
- The filling dominates.
- Thank you.
They're, like, plump to the point where the filling is almost bursting out.
That's the sensation you want.
Now, the bao buns.
Who was responsible for that? I cooked the duck, and she assembled the buns.
- Yeah, I assembled the buns.
- They're seasoned perfectly.
- Soft, full-flavored.
- Thank you.
Now, these spring rolls.
You guys totally nailed it.
- Perfectly filled, truly amazing.
- Beni: Thank you.
The potstickers look really, really nice.
And the beef satay The meat is tender.
It's perfectly cooked.
You know, you guys are eight and nine.
To have the mental capacity to recreate the complexity of this presentation, it's kind of mind-blowing.
( imitates explosion ) I can't stop smiling right now.
- Good job, guys! - Great job, guys! - Good job, guys! - Amazing.
Oh, my God! Next up, please, Mikey and Cade.
Mikey: Me and Cade are like the same type of boy.
We both play soccer, we both cook, we both like to look good, but when it's game time, we put our game face on and get in the game.
And that's exactly what we did tonight.
Christina: All right, gentlemen, what was your team dynamic like? Me and Mikey really did half and half on everything, and we worked really well together.
Visually, I'm impressed.
It looks like a tour of the Far East.
The bao buns look quite beautiful.
Those spring rolls, pretty even size and shape.
Talk to me about the shu mai.
Who stuffed them? Me, Chef.
Great flavor.
Shu mai could've been filled just a little bit more.
Now who wrapped these potstickers? - I did.
- The crimping is gorgeous.
It's very, very, very well done.
- Thank you so much, Chef.
- Thank you, Chef.
Yeah.
- 100% on point.
The flavor of that shrimp is delicious.
Beautifully done.
Then let's talk about this beef satay.
- Who marinated it? - Ah, Cade did.
The satay for me is delicious.
It's well-marinated.
It's tender.
Listen, overall, there are little adjustments that you could make, but if the two of you go home tonight, it would be a huge surprise to me.
- Thank you, Chef.
- Thank you so much, Chef.
- ( cheers, applause ) - Good job, guys.
Good job, guys.
Next up, Ariana and Evan! Ariana: Me and Evan, we had a little bit of trouble.
I'm hoping and praying that we did enough, because I cannot go home with the top ten so close.
So you know, guys, in a tag team challenge, if you're really working right, the best of both of you winds up in the platter.
Is that what happened to you two? I think we did that.
I think we got most of it.
Yeah? You don't see any defects in here? Perhaps that these spring rolls are underfilled, Who's gonna take the hit for that? I'll take it.
I was rolling the spring rolls.
And even on these potstickers, the pleating and the pinching, they're a little bit inconsistent.
- Who pinched these? - I did.
- Take the hit for that? - Yeah.
What does it feel like when you make mistakes that bring your teammate down? - It makes me feel bad.
- Feel bad.
How bad would you feel if your mistake caused Ariana to go home? I would feel really sorry.
Redeeming fact is that these actually taste good, and the buns, they look pretty good.
Could've used a little bit more sauce.
Shu mai, very nice, aesthetically.
But, I don't know.
I hope it's not too many mistakes for your sake and especially for Ariana's sake.
( applause ) Girl: Good job, guys.
Quani, Olivia.
Step down, thank you.
- ( cheers ) - Okay, you carry.
I think that our platter looks really good.
We got everything on the plate, and I'm really proud of my vegetable rolls.
If I came to an Asian restaurant and saw those, I mean, I would order them right off the bat.
Gordon: Okay, right, you two.
I'm gonna be honest.
You both had your ups and downs.
Through that challenge earlier, it looked like it was heading south.
So give me Quani's weak points.
What were they? Well, Quani is a little quieter, and I, um - project more.
- Right.
- Quani.
- I feel like she was a little loud, but she pushed me to try harder.
Right.
Who seasoned the spring rolls? I did.
Hmm.
Touch that end there with your fingers.
Look.
Why is it so greasy? Olivia: Um What's the one thing you do, pan piping hot, when you throw the vegetables in there? You take them out and you pat them dry before you start rolling them.
Otherwise they come out like what? - Greasy.
- Greasy.
On the satay, who cooked them? She did one side, and then we switched, and I did the other.
Beautiful job.
Who crimped these potstickers? I did.
So you have that burst of that beautiful shrimp, then this duck.
Mmm.
Delicious.
Moist.
So you nailed four out of the five.
And visually, it looks beautiful.
Unfortunately, the letdown were the spring rolls.
So it's attention to details.
And that's what's gonna get somebody sent home tonight.
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Joe: That was a very difficult challenge.
Tonight was not easy.
But we're gonna start with the good news.
There was one team that we thought excelled tonight.
Congratulations Beni and Avery.
( cheers, applause ) - Good job, guys! - You're safe.
Please head up to the balcony.
- Great job, guys.
- Congratulations.
I am so proud of me and Beni.
We are the youngest in this entire challenge.
And we're showing these other home cooks watch out because the younger ones are kicking some butt.
Now, in our opinion there were two other teams that really came quite close to Beni and Avery's platter.
Please step forward Cade and Mikey.
Anthony and Remy.
All four of you are safe.
- Please, head up to the balcony.
- Yes! ( applause ) Great job.
Ariana, Evan, Olivia, Quani.
The top 10 is looming just around the corner, and the decisions are gonna come down to the tiniest of margins.
But whatever the result is, you should be so proud of yourselves, getting to the top 12 of this extraordinary competition.
This is a decision that we This is so hard.
This is so hard.
Think positive.
Think positive.
Don't worry.
Joe: I don't know.
It's tough.
- We've made a decision.
- Please, please, please.
Ariana and Evan.
Olivia and Quani.
Oh, no.
Please, please, please.
We're sending all four of you upstairs to the balcony.
- ( gasps ) - Oh, my gosh! Oh, my gosh! You four, tonight, we couldn't separate the weakest platters.
All four of you, well done.
Head on up to the balcony.
- Oh, my God! - Oh, my God! Thank you! Ariana and I feel like the luckiest team in the world.
We have a second chance to show the judges what we've got.
- Oh, my God.
- Oh, my God! I have to, like, bring my A game to every single challenge, and I'm not going to let the judges down.
We started tonight with our top 12, and we still have 12 brilliant home cooks.
Congratulations.
My prayers have been answered.
No one is going home tonight.
Quani and I did not put our best effort out here tonight, so I'm gonna have to work so much harder next time I cook to prove that I deserve to be here.
Get some rest, guys.
- Good night.
- Gordon: Well done.
- Thank you.
- Gordon: Good night.
- Announcer: Next week - This next challenge - is no yolk.
- Oh, no! - the top 12 - Gordon: Oh! enter an eggs-treme culinary battle.
Delicious eggs Benedict.
Which team will hatch the right plan Make it look like a whirlpool.
I find poaching eggs to be very, very difficult.
Oh, come on! - and who will be left - Ew! What is that? with egg on their face? Somebody is getting covered in egg.
- No! - What? - Oh, my gosh! - Ew! THE 10:00 NEWS ON KTVU FOX 2.
BREAKING NEWS AS THE UNITED STATES LAUNCH COORDINATED MILITARY STRIKES AGAINST SYRIA.
THE PURPOSE OF OUR ACTIONS TONIGHT IS TO ESTABLISH A STRONG DETERRENT AGAINST THE SPREAD AND USE OF CHEMICAL WEAPONS.
THE PRESIDENT CALLED THE SYRIA LEADER A MONSTER FOLLOWING THE SUSPECTED CHEMICAL ATTACK LAST WEEKEND THAT KILLED DOZENS OF CIVILIANS.
THE EVIL AND DESPICABLE ATTACKS LEFT MOTHERS AND FATHERS AND INFANT CHILDREN THRASHING IN PAIN AND GASPING FOR AIR.
THE PENTAGON SAYS I DISTRACTS AND MISSILES HIT 3 TARGETS.
A RESEARCH FACILITY, A CHEMICAL WEAPONS STORAGE PLANT, AND A MILITARY COMMAND POST.
RIGHT NOW THIS IS A ONE-TIME SHOT AND I BELIEVE IT SET A VERY STRONG MESSAGE TO DISSUADE HIM AND TO DETER HIM FROM DOING THIS AGAIN.
THAT WAS JIM MATTIS.
HE SAYS THERE ARE NO REPORTS OF CASUALTIES IN THE STRIKES WERE DESIGNED AS A ONE-TIME OPERATION.
GOOD EVENING, I AM FRANK ZIMMERMAN.
THE PRESIDENT MADE THE ANNOUNCEMENT 4 HOURS AGO AS THE STRIKES WERE UNDERWAY.
HE SAID THE U.
S.
WAS JOINED IN THE OPERATION BY FRANCE IN THE UNITED KINGDOM.
WE HAVE SEEN COVERAGE TONIGHT.
IS JACKET GATHERING INSIGH FROM EXPERTS IN THE BAY AREA, BUT WE START OUR COVERAGE IN THE NATION'S CAPITAL.
PENTAGON OFFICIAL DESCRIBED TONIGHT ATTACK ON SYRIA AS A ONE-TIME SHOT UNLESS SYRIAN DICTATORS DOES NOT GET THE MESSAGE.
A SHORT TIME AGO I ORDERED THE U.
S.
ARMED FORCES IT TO LAUNCH PRECISION STRIKES ON TARGETS ASSOCIATED WITH THE CHEMICAL WEAPONS CAPABILITIES OF SYRIAN DICTATOR.
THE WHITE HOUSE ANNOUNCEMEN FOLLOWS A GAS ATTACK BY THE SYRIAN DICTATOR ON HIS OWN PEOPLE ON APRIL 7.
I KILLED MORE THAN 40 PEOPLE.
SINCE THEN THE U.
S.
HAS BEEN WORKING WITH FRANCE TO PUT A POTENTIAL INTERNATIONAL COALITION TOGETHER.
THE STRIKE WAS NOT ONLY A STRONG MESSAGE THAT THERE ACTIONS ARE INEXCUSABLE, BU IT ALSO INFLICTED MAXIMUM DAMAGE WITHOUT UNNECESSARY RISK TO INNOCENT CIVILIANS.
THE SYRIAN ATTACK WAS IN DUMAS, WHICH HAS BEEN HELD BY REBELS FOR YEARS.
IT JUS HOURS AFTER THE ATTACK THE REBELS AGREED TO SURRENDER IN OF:WE.
HE HAS GASSED PEOPLE AT LEAS 20 TIMES IN THE LAST YEAR.
WE HAVE HAD SIX RESOLUTIONS THA WOULD REALLY BRING A CITED TO JUSTICE AND CALL SYRIA OUT FOR CHEMICAL WEAPONS.
SIX RESOLUTIONS VETOED BY RUSSIA.
THE PRESIDENT ALSO HAD A STERN WARNING FOR RUSSIA AND IRAN SAYING THEY WERE MOS RESPONSIBLE FOR FINANCING THE CRIMINAL REGIME.
RUSSIA HAS RESPONDED TO TONIGHT AIRSTRIKES WITH A STERN STATEMENT.
IN A STATEMENT FROM USHER'S INVESTOR TO THE U.
S.
HE SAID OUR WARNINGS HAVE BEEN LEF UNHEARD.
WE ARE BEING THREATENED.
WE WARNED THAT SUCH ACTIONS WILL NOT BE LEFT WITHOU CONSEQUENCES.
ALL RESPONSIBILITY RESTS WITH WASHINGTON, LONDON, AND PARIS.
MORE ON THE IMPLICATIONS OVERSEAS AND AT HOME, JENI.
THE PENTAGON SAYS IT DOES NOT KNOW THE EXTENT OF DAMAGE YET, BUT CIVILIAN CASUALTIES IN HEIGHTENED TENSIONS WITH ALLIES RUSSIA AND IRAN ARE LIKELY CONSEQUENCES OF TONIGH BOMBING.
TRUMP'S DECISION TO ORDER AIRSTRIKES IN SYRIA FOLLOWS A PATTERN OF RESIDENTS RESPONDING TO COMPLEX OVERSEAS.
WHEN THE CONFLICTS FLARE UP AND THERE IS PRESSURE FOR A U.
S.
RESPONSE OF THOSE A DEMOCRATIC AND REPUBLICAN PRESIDENTS WE HAVE SEEN WITH SOME FREQUENCY ORDER INTERVENTIONS LIKE THIS.
ESPECIALLY AIRSTRIKES.
HE SAYS E