MasterChef Junior (2013) s06e09 Episode Script

Previously - Two omelets, three pancake, one waffle.
- All: Yes, Chef! When the top 14 run busy hotel kitchen Seriously? Raw egg mixed with cheese.
Red team - Risotto.
- landed in the dreaded preasurre test, where Emily Egg needs more of more everything including time.
and Pierce Not your best performance, Pierce.
so their journey - come to end.
- Bye.
- Tonight - Switch! Go, go, go, go! It's a Masterchef junior classic This is where it counts! 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 ) 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 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.
Dear, oh, dear.
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.
Hands in the air! - ( cheering ) ( cheering ) 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.
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!