MasterChef Junior (2013) s06e11 Episode Script
A Can Do Attitude
1 Previously Egg yolk ravioli.
Italian classic If you break that yolk, its game over.
brought the best in some That is the money.
This could be served at any of my restaurants, While others - Way too much ricotta.
- This is like boiled wool.
It's actually quite gnarly.
cracked under the pressure.
Henry, Ariana, and Sammy.
Your dishes just miss the mark tonight.
And end their time in the MasterChef kitchen.
Tonight - Chocolate! - Ahh! the top nine - Oh, yum! - There's so much.
face an epic chocolate challenge.
Oven open! And the surprise twist The biggest advantage in all of MasterChef history.
has the junior home cooks Gordon: That is perfection on a plate.
You're becoming unstoppable.
competing for a golden opportunity.
You're gonna either go for the gold, or you're gonna go for the door.
( cheering ) Welcome back, everybody.
We are in the top nine of MasterChef Junior.
We started with 24 people, and now I have a one-in-nine chance of winning that trophy.
Welcome, young home cooks.
Please find a station.
I've always wanted to represent Mississippi, and I hope I'm showing the rest of the United States that Mississippi can cook.
Welcome.
Gordon's leg.
So I bet you're all wondering.
Gordon, what happened to your foot? Okay, long story, but I'll give you the short version.
My daughter Tilly was making some banana bread, and I slipped on one of the skins.
( groans ) It's getting better, and it's on the mend.
Fingers crossed.
Christina: All right, you nine, it's time for your next Mystery Box challenge to begin.
Gordon: On the count of three, very carefully lift your boxes.
One two three lift.
- Girl: Cans? - Oh, my Gosh.
Christina: Under your Mystery Boxes is a huge array of shiny tin cans.
Now, they might look a little familiar.
I mean, after all, home cooks all across the country are cooking with canned ingredients every single day, but they're missing their labels.
Oh, my gosh.
Gordon: The only way you're going to know exactly what you have to work with is to open them up and have a little taste inside.
At your stations, you each have a staple pantry box.
In there you have essentials like milk, butter, eggs, and sugar.
Tonight, we want all of you to make one MasterChef Junior worthy dish using at least one of the cans that you have in front of you, in just one hour.
When your 60 minutes are up, we'll pick the best three dishes, and from those three, there'll be one winner.
And that winner will receive a massive advantage.
- Everybody ready? - Yes, Chef! Your 60 minutes starts now! Oh! - ( groans ) - Mmm.
Pork! ( groans ) ( gasps ) - Potato! - Ew.
- ( gasps ) - Ew.
- ( groans ) - Aww! - Ew.
- Oranges! - Spinach.
- Sardines.
- It's green.
- Gross! Yay! These are peaches? Now, come on, every household in America tonight has a selection of these cans.
Oh, jalapeños.
Now, Joe, which ones did you grow up with? Anchovies.
Sardines.
The king of canned foods canned San Marzano tomatoes.
I mean, for me, that canned pineapple.
I grew up with this one here canned sweet corn.
Give it a great seasoning, it is delicious.
Truffles! I found truffles! 54 different cans.
They have one hour to cook this Mystery Box.
How do you manage your time here? Spend the first five minutes opening as many as you can, and then you're sort of just putting this dish together.
Asparagus.
But let's be clear, this is the top nine.
Just because they're in unlabeled tins, we're not expecting anything less than MasterChef quality.
Gordon: Yeah, this may seem like an easy challenge tonight, but this is going to be tough to pull off.
This is is where it counts! Let's go.
Back in Jersey, I go crabbing a lot, so I'm making an Italian-style crab cake using shrimp, crab, and kale.
I don't really use a lot of canned goods, but I'm very confident I'm gonna rock this challenge.
I am Polish, so I thought I'd kind of bring my culture into the kitchen by making a borscht.
It's like a nice, warm stew.
And even though we don't use a lot of canned foods back in Chicago, I'm really confident that today I'm gonna wow the judges.
Today I wanna show the judges that I don't just cook Italian food, that I can also make Mexican food.
So I'm making shrimp tacos with a pear-pineapple salsa.
I am going to be making a pumpkin tart with a cranberry coulis.
Back in New York, my family actually can a lot of our own food from our garden, so I'm going to show the judges that even with canned food, I can make an amazing dish.
Guys, we're just over 34 minutes remaining.
Come on! Speed up, guys! Cade, what are you cooking? I am making a salmon cake with a chili corn salsa and a stuffed pâte àchoux.
Seafood is a really big thing in Mississippi, and crab cakes are by far my favorite, so as soon as I saw the salmon, I thought, salmon cakes.
Cade, how many cans would you say are at home in your pantry? We do not cook with cans.
You don't have cans? Not at all? Some of the most respected ingredients in the whole world comes in cans, like what's this? - ( groans ) - What is it? - It's a sardine.
- It's a sardine! Oh, no.
Oh - That was yummy.
- Whoo.
- Good luck, Cade.
- Thank you.
Joe: Good luck.
All right, Evan, tell me about the dish.
You're making fresh pasta.
Yes, I am making pumpkin sweet potato raviolis with a black truffle cream sauce.
I'm making this dish because I am part Italian, and I know that in the last challenge, I didn't have the perfect ravioli, so I wanna show that I want to improve and become a very good chef.
- Good luck.
- Thank you, Chef.
So, Avery, what's the dish? I'm making a pineapple-lychee upside-down cake with a fresh pineapple and lychee crumble.
- Ooh! - How smart is that? Christina: You guys cook with canned foods at home? Yes, and my mom is a baker, so I'm always helping her in the kitchen with, like, orders and stuff.
Are you using your skills as a baker with your mom behind you to really try to win this thing today? Yep, and I want to show the other contestants that even though I'm small, I'm not the weakest.
All right, Avery, good luck.
Thank you.
Oven open! Right.
Quani, tell me about these cupcakes.
I'm making a vanilla-bean cupcake with a pineapple filling inside.
- And how are you frosting these things? - I'm from Georgia, so the frosting is a peach-cherry frosting.
- Wow, good luck.
- Thank you.
Ten minutes remaining.
Come on.
Speed up.
- Come on.
- Christina: Come on, guys, you gotta move.
Gordon: Season everything.
Taste everything.
- Mmm.
- I mean, guys, come on.
The focus in the kitchen tonight is extreme.
- Yep.
- Now, Cade is using some canned salmon - to make a salmon cake.
- Yeah.
It's a at least a very interesting approach to this challenge.
So listen to this.
Evan, he's going to make raviolis out of pumpkin.
- Now, that's what I call smart.
- That I can get behind.
Joe: How about Avery, who's doing an upside-down pineapple-lychee cake? - That sounds interesting.
- I love the idea.
Christina: You would think that for an eight-year-old this would be out of her depth.
- Avery: Almost.
- But she seems cool, calm, collected, and if she can pull this pineapple upside-down cake off, that's impressive.
Gordon: Two minutes, guys.
Come on, guys! - Joe: Come on, guys.
- Christina: Come on, guys! You gotta push yourselves.
Gordon: Speed up, guys.
Come on! Christina: Come on, guys.
You gotta move.
Sixty seconds remaining.
Start plating, guys.
Come on.
Christina: Push, guys, push.
Gordon: Speed up.
Come on.
Judges: Ten, nine, eight, seven, six, five, four, three, two, - one.
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Woo! Give us a grilled adobo chicken.
Give us a hand-mashed guac.
Give us a fresh tomato salsa.
Give us a hand-mashed guac.
What's that spell? Nothing, because these ingredients make burritos not words.
It may be from a can, but it can be elevated.
Come on.
Christina: Come on, guys, you gotta move.
Five, four, three, two, one.
- And stop! Hands in the air! - Hands in the air! - Nice job.
- Yay! Now, we've watched you all cook, and we've tasted elements of every dish, but there are three dishes that really blew us away, and one of these three home cooks will receive a huge advantage in the next challenge.
Gordon: The first home cook that we'd like to take a much more in-depth study of their creation, please step forward Quani! - Let's go, Quani! - Quani! I'm so happy my name was called first because I am really proud of my cupcakes.
They look like they're from a fancy restaurant in France.
I definitely think I have this Mystery Box in the can.
Wow, Quani, they look stunning.
Please describe the cupcakes.
I made a vanilla-bean cupcake with a pineapple puree, and on top we have peach-cherry buttercream frosting.
You see, Quani, I look at that level of execution, and I don't see anything canned there.
And the flavor, the frosting, what's in there? It's a regular buttercream frosting, but I added cherries and peaches, and then I also used the juices from both of those fruits to give it even more flavor.
Wow.
Uh, Quani, that sponge is delicious.
It is fragrant It is sweet.
It's absolutely spot on.
What would I change? Just on that cherry juice, reduce it down and sort of finish the top of your cupcake with a little cherry glaze.
But every great cook knows how to utilize tin-canned food, and you are definitely specializing in that level of finesse.
I just wish the eight standing behind you could taste these things, 'cause they're gonna take a lot to beat.
Quani, it's a great job.
- Thank you.
- Well done.
Great job.
How is the pineapple incorporated into this cupcake? I caramelized the pineapples with sugar, and then it was pureed, and then it's piped inside of the cupcake.
Look at that.
You can see that it's beautifully down the middle there.
Let's see how it tastes.
It's delicious.
I think the caramelized pineapple injection in the center was super smart.
I love the ratio of cupcake to frosting.
The only thing I would change about it? I would've loved for it to be just a little bit more airy.
It's a bit dense and buttery, but if we sold cupcakes at Milk Bar, I would absolutely put them on our display case.
- Nice job.
- Thank you, Chef.
- Great job, Quani! - Good job, dude.
The second dish we want to examine further this cook went certainly more in the savory direction.
This is a dish that is truly sophisticated.
Please step forward Evan.
- Evan! - Evan! Evan: Oh, my God.
This has to be the best dish I've ever made in my life.
This is my first time in the top three, and I feel like I'm on cloud nine.
Wow.
All right, Evan, what do we got here? These are pumpkin sweet potato raviolis with a black truffle cream sauce.
You have a perfectly rolled pasta.
It's silky, see-through, the right texture.
This kind of a pasta dish makes me a little bit homesick for Italy because it really does look authentic.
Now, what's the ratio? More sweet potato or more pumpkin? - What's in here? - A little more pumpkin than sweet potato because I wanted to show the pumpkin a bit more than the sweet potato.
It's a really good idea, because the pumpkin certainly has more flavor than sweet potato.
Sweet potato's more of a textural thing.
And the thing that's working in this dish there's like a great contrast between the sweetness of the sweet potatoes - Right.
- and the earthiness of black truffles.
- Yes.
- Now, you're building flavors here.
This is complexity, and it's kind of the epitome of what Italian cuisine is all about.
- Congratulations.
Good job.
- Thank you.
So you made the pasta.
What's the ratio of eggs in there? I did two cups of flour, two eggs, and four egg yolks.
Pasta's delicious.
It's got that beautiful mound, that height on the ravioli that very few chefs can manage.
What would I change? You know, less truffle on the outside, - Okay.
- 'cause it's so pungent.
But, listen, I'm getting very technical now because you guys are getting that good.
And I think, more importantly for me, what's happened across this challenge was that you've come back stronger.
- I'm blown away.
Good job.
- Thank you, Chef.
Christina: Good job, Evan.
Now, the third dish that we'd like to take a closer look at is from a young home cook who has also yet to appear in the top three of a Mystery Box.
Please step forward, the youngest of the competition, eight-year-old Avery.
- All right, Avery.
- Whoo! Avery! I'm feeling so good right now because my mom taught me everything I know about baking, and my dish looks like it came out of an art museum.
My mom's gonna be so proud of me.
Avery, what is it? Today I made for you a pineapple-lychee upside-down cake.
It's a pineapple upside-down cake, but from the looks of it, you're serving it right-side up.
Yes, I wanted to show the crispiness on my cake just to show you guys that I can bake a cake and I can bake it right.
All right, let's see.
Avery, it's gorgeous.
Look at that.
I can see some of the tunneling there, which is great.
It's airy, it's light, it's fluffy.
What's in the cake batter? Coconut milk instead of regular milk, because it's like a tropical cake, so it has kind of like a coconut infusion in it.
Avery, the coconut milk and that pineapple upside-down sponge is to die for.
What seals the deal on this is that pineapple caramel sauce.
It's actually that lychee juice in there that just pushes it over the edge for me.
What would I change about it? I would love an extra pineapple ring at the bottom, just so I get that acidity all the way through.
But I love that you sort of took a modern day spin on an American classic.
- Nice job.
- Thank you.
Avery.
Tell me about the flavor profile.
Where were you going? I didn't know what a lychee was until today.
I tasted it and I was like, "Okay, that is very sweet.
" And pineapple's more tart than sweet, so I thought that the lychee would pair really well with pineapple.
This is delicious.
The use of the coconut milk is brilliant because it makes it super moist, but rich and tropical.
Look, this dish is is quite fantastic.
- Good job.
- Great job, Avery.
So good.
Yeah, it's a tough one.
Christina: They knocked it out of the park.
- The winner is clear to me.
- Yeah.
Oh, my gosh.
Quani, Evan, Avery, three outstanding dishes.
Christina: This is a competition, so there can only be one winner of this Mystery Box challenge.
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There can only be one winner of this Mystery Box challenge.
The person receiving a huge advantage in the upcoming elimination challenge, that person is eight-year-old Avery! Great job, Avery! That cake was absolutely superb.
You are safe from elimination, Avery.
Head on up to the balcony.
Yeah, Avery! I'm the youngest in this competition.
I just beat out everyone.
I've proven that age does not matter in this kitchen.
So watch out, top nine, this Texas Tornado is not stopping.
Right, home cooks, your next challenge is about to begin.
You're going to be working with one of the richest, most decadent, most exquisite ingredients in the entire world.
It is ( cheering ) chocolate! Oh, my God! Chocolate! ( shouting, laughing ) Well, it just rained chocolate in the MasterChef kitchen.
( cheering ) Boy: Oh, my gosh! This is like candy land.
- Aah! - Mikey! Wait, how do we get out? There's no limit to the amount of delicious dishes you can create using chocolate.
Gordon: Now, you know this competition is getting down to the best of the very best, and the two home cooks with the worst dishes tonight, sadly, will be going home.
But the home cook with the best dish is going to receive the biggest advantage we've ever given out in all of MasterChef history.
- Oh, my God.
- ( whimpering ) The winner tonight will receive the MasterChef Golden Apron.
( gasping ) Christina: That phenomenal golden apron, the winner of this next challenge, no matter what happens, we will see you in the MasterChef Junior semi-finals.
- Oh, my gosh! - Oh, my gosh.
- Oh, my gosh.
- Awesome.
Girl: It looks so beautiful.
Gordon: Avery, if you want, you can stay up there and be comfortable that you're safe - Mm-hmm.
- or you can come back down here in an attempt to catapult yourself into the semi-final and get your hands on that golden apron.
Well, I don't work with chocolate a lot, and my motto is basically "Better safe than sorry.
" So I'm going to stay up here.
Avery, you are a very, very smart eight-year-old.
You will each have just one hour to make us your chocolate dish.
We want to see you think big.
Christina: You'll shop in the incredible MasterChef pantry for everything that you need.
- Are you all ready? - Yes, Chef! Your one hour starts now.
( shouting ) - Okay.
- Come on, guys! - ( Gordon chuckles ) - Go, go! - Oh, God! - I want one of my own.
Christina: It's pretty awesome.
- Chocolate! - Chocolate! - Oh, my gosh.
- Oh, yum! - Choco-latay! - There's so much.
Evan: The pantry is mind blowing.
I see chocolate bars, chocolate blocks, chocolate chips.
I just want to jump in that chocolate fountain and just swim in it.
- Cocoa powder! - Dark chocolate! - Yum.
- Oh, I need milk.
Someone throw me a heavy cream.
Whoo! Olivia: The Golden Apron is a golden ticket to the semi-finals, so I'm gonna have to start taking risks.
So I think I'm going to go down the savory route.
I'm going to be cooking a chocolate, brown sugar rubbed New York strip with a chipotle and chocolate sauce on the side.
Golden Apron, here I come.
Okay, this is going to be hard to run with! Let's go, guys.
- Christina: Come on.
All right.
- Come on, guys.
Avery: Let's go, guys.
You got it.
Beni: I am really excited.
I'm feeling like one of those little leprechauns chasing after that beautiful pot of gold.
I love chocolate, so I'm going to be making cocoa braised short ribs with a sweet potato mash and spinach puff pastry pinwheels.
I know a lot of people are going to be taking the dessert route on this, but I want to show the judges that even though this is chocolate, I can make an amazing savory dish out of it.
I feel good about this challenge because I'm baking again.
I'm making a chocolate flourless cake with a raspberry coulis, white chocolate ganache, and an almond brittle.
I have impressed the judges many times with my deserts, so I definitely think I can do it again.
I'm going to be making German chocolate cupcakes with a chocolate ganache filling and a pecan coconut frosting.
Christina: Tonight you've got to go big, you have to go bold, you need to stand out to make us believe that you should be the one with that MasterChef Golden Apron.
Olivia: Cooking up a storm.
- New York girl doing a New York strip, huh? - Yep.
Guys, 45 minutes remaining.
Seems a little bit early.
- Joe: Hello, Cade.
- Hey.
Tell us about the dish.
I am making chocolate-filled beignets with a raspberry coulis.
- Wow.
- So I'm going sweet.
Beignets are mostly Cajun.
They originated in Louisiana, but they're starting to kind of gain more popularity in Mississippi.
- Wow.
Okay.
- Joe: That sounds very complicated.
Are you a good baker? I'm definitely more of a savory guy.
Gordon: Beignet mixture needs to rest, but it needs time.
- You haven't got room for that tonight.
- I could absolutely do it.
Young man, prove it.
- Got a lot to do.
Good luck.
- All right? Thank you, Chef.
Come on, guys.
You've got this.
You can do it.
- Mikey.
- Hi.
You're very quiet, like you're in the zone.
- I definitely am.
- What are you making? I'm making a chocolate hazelnut cheesecake.
Have you made this cheesecake before? - Uh, no, Chef.
- So why not go savory tonight? Um, I don't know.
I just wanted to show you guys that I can also bake.
Cheesecakes are a little tricky, right? - Yeah.
- So you're taking a big risk.
Yes, Chef.
Christina: If you can pull off this elegant desert, that golden apron could be yours, and a spot in the semi-finals.
- Make it happen.
- Right, Chef.
Avery: Hurry, guys! You've got this.
24 minutes remaining.
Come on.
Speed up, guys.
( panting ) What temperature is it? Is it good, Olivia? o in it to win it.
Sister finale.
So I'm really hoping she can get another steak done, rested, and sliced in time because I do not want her to be going home.
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24 minutes remaining.
Speed up, guys.
- What temperature is it? - I'm remaking it.
Hurry, Olivia! Hurry.
Olivia: I'm kinda starting to break down right now because there's a lot on the line tonight.
And I accidentally overcooked my New York strip steak, so I have to scramble to make a second one.
I'm just hoping my second attempt is much better than my first.
Olivia, what's going on? I have to restart my steak 'cause I overcooked it.
It's good that you noticed it's overcooked.
You definitely don't want to overcook another one, right? - No.
- Let's pull this New York strip off.
Let's get it on a resting rack.
And you know mid-rare is a pretty tender feel, right? You feel this New York strip, which we know is over, and then feel this.
That's better.
You're taking a lot of risks tonight.
Make sure it's a beautiful medium rare, and make sure chocolate is the star.
- Yes.
- Good luck.
- Stay focused.
- Thank you.
- Hello, Beni.
- Hello, Joe.
Sweet or savory, what did you do? So I am doing a cocoa rubbed filet mignon with a brown butter parsnip puree, crispy parsnips, and a chocolate port sauce.
- This is a very sophisticated dish.
- Yes, it is.
I wanted to do something that you grownups will like.
Young lady, you've got 21 minutes to get your hands on the apron.
- Yes, Chef.
- Good luck.
- Thank you, Chef.
And Joe.
- Joe: Thank you.
- Anthony.
- Hi.
- What are you making? - I'm making cream puffs with a chocolate ganache and chocolate-flavored pastry cream.
So you're really taking me home to, like, a Jersey bakery.
- Yes.
- Cream puffs, man.
It's a tall order.
But I have made this at home before, though.
The only concern that I have is if they don't cook enough.
So I'm just going to go really fast, because I need to get them in the oven for 12 minutes.
- All right, good luck.
- Thank you.
Gordon: Wow.
I mean, some incredible dishes out there.
Joe: I'm so surprised.
Christina: For me, I'm worried about Mikey.
He's making a chocolate hazelnut cheesecake, but it literally has to come out of the oven with two minutes to go.
- I mean, he is going for it.
- Joe: No, really? I'm worried about Cade.
He's doing a beignet.
- Yeah.
- Oh! Gordon: Stuffed with a chocolate ganache.
Does he have enough time to have the beignet dough rise - in an hour? - That's the worry.
Christina: If it's hefty and dense, it's not really a beignet, so that's a really big risk Cade's taking.
Huge.
Gordon: We're down to our last 90 seconds.
Here we go.
And sadly, for two of you, your last time inside this kitchen.
Speed up.
This is where it counts.
Hurry, guys! Hurry! ( whispering ) Oh, my God, yes! Christina: Presentation is key tonight.
Make us an elegant chocolate dish.
20 seconds remaining! I'm just not going to fill them.
So it looks like Cade is ditching filling the beignets.
Serving them on the side.
Oh, my God.
- Let's go, guys! - Gordon: Quick, please! - Gordon: Ten - Judges: Nine, eight, seven, six, five, four, three, two, one.
- Gordon: And stop! - Whoo! - Christina: Hands in the air! - Gordon: Well done.
Well, let's start tasting.
First up, Beni, please.
Let's go.
- Go, Beni! - Come on.
You got this, Beni.
- Beni! - Let's go, Beni! Beni: I'm looking at my dish, and the positive part is that it looks like it came out of a 10-star restaurant.
But I've never actually cooked with chocolate before, so I don't know if the cocoa powder and the steak will go well together.
Beni, Beni, Beni.
- ( chuckles ) - Describe the dish, please.
In front of you, you have a cocoa rubbed filet mignon with a parsnip puree, crispy parsnips, and a chocolate port sauce.
Visually, it looks beautiful.
- It's like a piece of art.
- Thank you.
Thank you.
You've done a chocolate rub.
- Yes, I have.
- What have you mixed it with? So I grinded black peppercorns, star anise, and a little nutmeg.
And the temp inside? - What have you gone for? - Medium rare.
So it should be pink in the middle.
Yes, it should.
Wow, look at that.
Wow, that's amazing.
Mmm, mmm, mmm.
Beni, holy mackerel.
That blend that chocolate, the spice, the savory it's exquisite.
It's got absolute great finesse.
Uh, young lady, great job.
- Thank you.
- Well done.
Thank you, Chef.
- This dish is stunning.
- Thank you.
It's beautifully put together.
I love your parsnip chips.
- Thank you.
- That attention to detail is certainly not lost on me.
And you've got that rich fillet.
It's lean, but it's rich.
That port, the parsnip puree is also delicious.
I would've loved to see maybe a nice little salad on top of the steak, something that's just a little bit acidic, - a little salty to balance it off.
- Of course.
But, overall, I think you cooked a dish that's arguably good enough to win that golden apron.
- Nice job.
- Thank you.
- Good job, Beni.
- Great job, Beni! - Good job, Beni.
- Whoo! Next up, we'd like to taste Anthony's dish.
- Anthony! - Go, Anthony.
I really pushed myself making a dessert, because I don't bake a lot.
Cream puffs is a very technical dish, but I'm going for the Golden Apron, and hopefully this big risk can pay off.
Joe: Anthony, what have you got for us today? I made cream puffs with a dark chocolate ganache and melted dark chocolate on top.
- Cream puffs, huh? - Yup.
That's a big risk to take.
A perfect cream puff has to be a consistent round a puff.
- Yeah.
- The dough has to be active and rise, so that when you fill it, the filling can stay inside.
You need a consistent filling, and they need to be consistent one to the other.
Did you achieve that? Um, I'm pr Yes, I think I achieved that.
- You think you did.
- Yes.
Today you could either go for the gold or you're going to go for the door.
Let's see what we got here.
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Good luck Leon.
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- Anthony, cream puffs, huh? - Yup.
That's a big risk to take.
Let's see what we got here.
The consistency of the filling is all wrong.
I don't understand.
What went wrong with this? Um, I don't think anything really went wrong with it.
Oh, something definitely went wrong.
It's got, like, a super gelatinous consistency.
It's not a pastry cream.
This is like a Jell-O.
A pastry cream should be like, you know, when you crack an éclair, it kind of runs out, almost kind of like semi melting butter - or mascarpone.
- Yeah.
And this is like a little pudding ball.
So your actual pastry in the cream puffs, pretty nice, 'cause you got the air, you got the lift.
You activated the dough, which is a very tricky part of it.
The problem is the filling.
So I have a hard time accepting this as a cream puff I'm sorry to say.
Good job, Anthony.
- Good job, Anthony.
- Good job, Anthony.
- Good job, Anthony.
- Next up, Mikey.
- Good job, Mikey! - Good luck! I took a risk making this cheesecake, but I think it looks amazing.
I'm so praying that my cheesecake set.
What did you make? I made a chocolate hazelnut cheesecake with chocolate Nutella sauce and some toasted hazelnuts.
How long did this cheesecake bake in the oven? About 20, 30 minutes.
Do you think it set all the way through? Uh, I don't know.
It looks like a perfectly cooked cheesecake.
Yes.
I see that chocolate hazelnut filling.
I can see the cocoa nibs for texture, and I love that hazelnut meal running up the side of it.
- A beautiful slice.
- Thank you so much.
It's divine.
It is arguably the best dessert that I have had in this competition to date.
- Wow.
- Wow.
Really? Thank you so much, Chef.
It's the perfect balance of chocolate and hazelnut.
There's texture.
There's depth.
There's complexity.
There's a visual wow.
I wanted to show you guys that I could bake, so I feel like you could probably just be done with school, and you could come - Come hang out with you guys.
- and hang out with me at Milk Bar.
We could put this little ditty on the menu.
- Are you in? - Oh, yeah.
- Nice job.
- Thank you so much, Chef.
- Gordon: Good job.
- That's a good cheesecake.
Next up, Olivia please.
Let's go.
Thank you.
Come on, Olivia! Olivia: This challenge was very stressful, but I think I used the chocolate wisely in this.
But is this the perfectly cooked steak? We're gonna have to see when we cut it open.
Today I made for you a cocoa New York strip with yogurt coleslaw, red quinoa, and a chipotle chocolate sauce.
So if that's medium rare, yeah, it should be pink in the middle.
And it looks beautiful.
The New York strip is delicious.
Quinoa is fragrant.
But I wouldn't serve a coleslaw with a New York strip.
But all in all, a great job.
- Thank you.
- Thank you.
Evan.
I have German chocolate cupcakes with chocolate ganache filling and a pecan-coconut frosting.
- That's a frosting? - A topping.
It looks like you robbed a squirrel's nest.
I didn't.
A little bit dry.
The filling is actually quite tasty.
Yes.
But the pecans taste waxy and the coconut tastes raw.
Sorry, dude.
Better luck next time, Evski.
Okay.
- Next up please, Remy.
- Good luck, Remy! I made cocoa braised short ribs with a cocoa gremolata and reduction sauce, spinach and parmesan pinwheels with a sweet potato nutmeg puree, toasted pumpkin seeds, and an orange-infused olive oil.
It's quite tough.
( grunts ) Please, please.
For me, the short rib, it's not tender, and what chocolate should bring to the dish in terms of depth of flavor is missing entirely.
The other two elements on the dish are really, really nice, but the star is those cocoa-braised short ribs, and you really missed the mark.
- Good job, Remy! - Good job, Remy! Oh, great.
- Quani, let's go.
- Yeah, Quani! Quani: The judges are really liking my desserts in this competition, and I want that golden apron so bad, so I had to make something that I'm good at.
Wow.
Describe the dish please.
I made for you a chocolate flourless cake with a white chocolate ganache, raspberry coulis, and a almond brittle.
Why flourless? 'Cause there's plenty of flour in there.
Um, I've showed you guys I can make cake with flour.
Why not show you guys I can cook it without? Wow.
Temperature-wise, you've absolutely nailed it.
It's really gooey and unctuous and rich in the middle.
Delicious.
Garnish, you've nailed.
White chocolate, I love with the dark chocolate.
That is perfection on the plate.
Here's what's happening, Quani.
You can bake with your eyes closed, so I was hoping tonight you were going to do something savory.
- Okay.
- I wanna see a lot more meat and fish cooking from you.
- Okay.
- 'Cause that's gonna convince me - that you can get to the very, very top.
- Okay.
But great job, well done.
- Amazing.
Thank you.
- Thank you, Chef.
Great job, Quani! Watch out.
Cade, come on up here.
- Cade, you got this.
- Come on, Cade.
Cade: I struggled a bunch in this challenge.
I mean, I never got to fill my beignets, and I was so behind that I didn't even get to taste anything.
So I could be in big trouble.
All right, what have we got here? I've made for you today deconstructed beignets with a chocolate cream filling and a raspberry coulis on the side.
Deconstructed? I was running very short on time.
I couldn't get the chocolate inside of the beignets.
I decided to just at least the chocolate on the plate because this is a chocolate challenge.
What is the essence of a beignet? They have to be very light and fluffy inside.
These are about as light and fluffy as Turtles.
Looks more like a doughnut - than a beignet, right? - Yeah.
- Did you taste this? - No, Joe.
I didn't have time.
There is no excuse for not tasting a dish.
Maybe you should taste it now.
How would you describe what you just put in your mouth? It's not light and fluffy, and the cocoa is very overpowering.
It's too bad because, the ganache is really nice, really interesting.
But tasting something that's so obviously put together as a last ditch attempt to save your butt is a big, big disappointment.
Kyle: Mom! Mom! Kyle, we talked about this.
There's no monsters.
But you said they'd be watching us all the time.
No, no.
No, honey, we meant that Progressive would be protecting us 24/7.
We just bundled home and auto and saved money.
That's nothing to be afraid of.
-But -Good night, Kyle.
[ Switch clicks, door closes .]
I told you I was just checking the wiring in here, Kyle.
He's never like this.
I think something's going on at school.
-[ Sighs .]
-He's not engaging.
I think something's going on at school.
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All of you have the potential to make it through to the semi-finals.
But only one of you, based on the dish that you made tonight, is gonna earn a semi-final spot right now.
So beautiful.
Let's get one thing straight.
You all did an amazing job tonight.
But there's only one Golden Apron.
So there can only be one winner.
Oh, my gosh.
Gordon: Tonight, the recipient of the first ever MasterChef Junior Golden Apron Oh, my gosh.
Gordon: Congratulations goes to Oh, my God.
- Mikey.
- Oh, my gosh.
Good job, Mikey! Whoo! Yes! I am in the semi-final of MasterChef Junior! Gordon: How cool is that? I'm gonna treat this golden apron like a hundred thousand dollars.
Thank you so much.
( kisses ) Do me a big favor and get yourself up to that balcony.
- Well done.
- Thank you so much, Chef.
- Congratulations.
- Good job, Mikey! Joe: Okay, home cooks, if I call your name, you will take one step forward.
Please, please, please.
Olivia.
Quani.
And finally Beni.
You're all through to the next round.
- Yes! - Good job, guys.
Christina: Four young home cooks stand in front of us.
Two of you will sadly be saying good-bye tonight.
Let's just make one thing very clear.
Remy, Remy.
These decisions get harder and harder.
Please, please.
The two individuals that are leaving the competition and have cooked their final dish are Please, please.
It's all right.
Don't worry.
Anthony and Cade.
Both: Oh, my gosh.
- What? - Oh, my God.
Remy and Evan, please head up to the balcony.
I'm gonna miss you guys.
You guys are amazing.
I love you guys.
( sniffling ) Gordon: Anthony, Cade, you are talented.
You've been a joy to work with.
Tonight you tried to pull off something super technical that most pastry chefs spend 90 minutes to two hours to get it right.
And unfortunately tonight it didn't work.
Promise me you're going to continue cooking.
- Yes, Chef.
- Absolutely.
It's okay, Mikey.
Come on, say good-bye, guys.
- Ah, dude! Good luck.
- Thanks.
I'm gonna miss you.
All right, guys, safe trip home.
Keep those aprons and wear them with pride, right? - Yes, Chef.
- Take care, buddy.
Thank you.
- Bye! - Bye, guys! Bye, guys! Anthony: I had a lot of fun in the MasterChef kitchen.
It's a good, dude.
It's good.
And now I'm going back to Jersey, feeling very accomplished, and I'm gonna keep my head up, and I'm gonna keep on cooking.
Good job, guys! Keep your head up high.
I loved this journey so much.
It has been the greatest experience of my whole entire life.
I mean, I have cooked for Gordon Ramsay, Christina Tosi, and Joe Bastianich.
- Good job, guys! - Never stop cooking! The biggest thing I'm gonna take away from this is to always try your best, even if you think you can't do it, because you can do anything.
Announcer: Next week - Whoo! - This is awesome! the junior home cooks tackle their most intimidating challenge yet.
Our VIP guests are arriving.
"MasterChef Junior" alumni.
30 of them.
They are the whole reason why I'm here right now.
And with a place in the semi-final in sight - Come on! - the pressure to impress - Olivia.
- Whoa.
- will push some - Oh, man.
- Olivia! - to their breaking point.
- Olivia, look at me.
- I can't do this.
1030 HONORING FALLEN HEROES.
A COMMUNITY COMES TOGETHER TO PAY TRIBUTE.
FIREFIGHTERS CALLED INTO AC
Italian classic If you break that yolk, its game over.
brought the best in some That is the money.
This could be served at any of my restaurants, While others - Way too much ricotta.
- This is like boiled wool.
It's actually quite gnarly.
cracked under the pressure.
Henry, Ariana, and Sammy.
Your dishes just miss the mark tonight.
And end their time in the MasterChef kitchen.
Tonight - Chocolate! - Ahh! the top nine - Oh, yum! - There's so much.
face an epic chocolate challenge.
Oven open! And the surprise twist The biggest advantage in all of MasterChef history.
has the junior home cooks Gordon: That is perfection on a plate.
You're becoming unstoppable.
competing for a golden opportunity.
You're gonna either go for the gold, or you're gonna go for the door.
( cheering ) Welcome back, everybody.
We are in the top nine of MasterChef Junior.
We started with 24 people, and now I have a one-in-nine chance of winning that trophy.
Welcome, young home cooks.
Please find a station.
I've always wanted to represent Mississippi, and I hope I'm showing the rest of the United States that Mississippi can cook.
Welcome.
Gordon's leg.
So I bet you're all wondering.
Gordon, what happened to your foot? Okay, long story, but I'll give you the short version.
My daughter Tilly was making some banana bread, and I slipped on one of the skins.
( groans ) It's getting better, and it's on the mend.
Fingers crossed.
Christina: All right, you nine, it's time for your next Mystery Box challenge to begin.
Gordon: On the count of three, very carefully lift your boxes.
One two three lift.
- Girl: Cans? - Oh, my Gosh.
Christina: Under your Mystery Boxes is a huge array of shiny tin cans.
Now, they might look a little familiar.
I mean, after all, home cooks all across the country are cooking with canned ingredients every single day, but they're missing their labels.
Oh, my gosh.
Gordon: The only way you're going to know exactly what you have to work with is to open them up and have a little taste inside.
At your stations, you each have a staple pantry box.
In there you have essentials like milk, butter, eggs, and sugar.
Tonight, we want all of you to make one MasterChef Junior worthy dish using at least one of the cans that you have in front of you, in just one hour.
When your 60 minutes are up, we'll pick the best three dishes, and from those three, there'll be one winner.
And that winner will receive a massive advantage.
- Everybody ready? - Yes, Chef! Your 60 minutes starts now! Oh! - ( groans ) - Mmm.
Pork! ( groans ) ( gasps ) - Potato! - Ew.
- ( gasps ) - Ew.
- ( groans ) - Aww! - Ew.
- Oranges! - Spinach.
- Sardines.
- It's green.
- Gross! Yay! These are peaches? Now, come on, every household in America tonight has a selection of these cans.
Oh, jalapeños.
Now, Joe, which ones did you grow up with? Anchovies.
Sardines.
The king of canned foods canned San Marzano tomatoes.
I mean, for me, that canned pineapple.
I grew up with this one here canned sweet corn.
Give it a great seasoning, it is delicious.
Truffles! I found truffles! 54 different cans.
They have one hour to cook this Mystery Box.
How do you manage your time here? Spend the first five minutes opening as many as you can, and then you're sort of just putting this dish together.
Asparagus.
But let's be clear, this is the top nine.
Just because they're in unlabeled tins, we're not expecting anything less than MasterChef quality.
Gordon: Yeah, this may seem like an easy challenge tonight, but this is going to be tough to pull off.
This is is where it counts! Let's go.
Back in Jersey, I go crabbing a lot, so I'm making an Italian-style crab cake using shrimp, crab, and kale.
I don't really use a lot of canned goods, but I'm very confident I'm gonna rock this challenge.
I am Polish, so I thought I'd kind of bring my culture into the kitchen by making a borscht.
It's like a nice, warm stew.
And even though we don't use a lot of canned foods back in Chicago, I'm really confident that today I'm gonna wow the judges.
Today I wanna show the judges that I don't just cook Italian food, that I can also make Mexican food.
So I'm making shrimp tacos with a pear-pineapple salsa.
I am going to be making a pumpkin tart with a cranberry coulis.
Back in New York, my family actually can a lot of our own food from our garden, so I'm going to show the judges that even with canned food, I can make an amazing dish.
Guys, we're just over 34 minutes remaining.
Come on! Speed up, guys! Cade, what are you cooking? I am making a salmon cake with a chili corn salsa and a stuffed pâte àchoux.
Seafood is a really big thing in Mississippi, and crab cakes are by far my favorite, so as soon as I saw the salmon, I thought, salmon cakes.
Cade, how many cans would you say are at home in your pantry? We do not cook with cans.
You don't have cans? Not at all? Some of the most respected ingredients in the whole world comes in cans, like what's this? - ( groans ) - What is it? - It's a sardine.
- It's a sardine! Oh, no.
Oh - That was yummy.
- Whoo.
- Good luck, Cade.
- Thank you.
Joe: Good luck.
All right, Evan, tell me about the dish.
You're making fresh pasta.
Yes, I am making pumpkin sweet potato raviolis with a black truffle cream sauce.
I'm making this dish because I am part Italian, and I know that in the last challenge, I didn't have the perfect ravioli, so I wanna show that I want to improve and become a very good chef.
- Good luck.
- Thank you, Chef.
So, Avery, what's the dish? I'm making a pineapple-lychee upside-down cake with a fresh pineapple and lychee crumble.
- Ooh! - How smart is that? Christina: You guys cook with canned foods at home? Yes, and my mom is a baker, so I'm always helping her in the kitchen with, like, orders and stuff.
Are you using your skills as a baker with your mom behind you to really try to win this thing today? Yep, and I want to show the other contestants that even though I'm small, I'm not the weakest.
All right, Avery, good luck.
Thank you.
Oven open! Right.
Quani, tell me about these cupcakes.
I'm making a vanilla-bean cupcake with a pineapple filling inside.
- And how are you frosting these things? - I'm from Georgia, so the frosting is a peach-cherry frosting.
- Wow, good luck.
- Thank you.
Ten minutes remaining.
Come on.
Speed up.
- Come on.
- Christina: Come on, guys, you gotta move.
Gordon: Season everything.
Taste everything.
- Mmm.
- I mean, guys, come on.
The focus in the kitchen tonight is extreme.
- Yep.
- Now, Cade is using some canned salmon - to make a salmon cake.
- Yeah.
It's a at least a very interesting approach to this challenge.
So listen to this.
Evan, he's going to make raviolis out of pumpkin.
- Now, that's what I call smart.
- That I can get behind.
Joe: How about Avery, who's doing an upside-down pineapple-lychee cake? - That sounds interesting.
- I love the idea.
Christina: You would think that for an eight-year-old this would be out of her depth.
- Avery: Almost.
- But she seems cool, calm, collected, and if she can pull this pineapple upside-down cake off, that's impressive.
Gordon: Two minutes, guys.
Come on, guys! - Joe: Come on, guys.
- Christina: Come on, guys! You gotta push yourselves.
Gordon: Speed up, guys.
Come on! Christina: Come on, guys.
You gotta move.
Sixty seconds remaining.
Start plating, guys.
Come on.
Christina: Push, guys, push.
Gordon: Speed up.
Come on.
Judges: Ten, nine, eight, seven, six, five, four, three, two, - one.
- Gordon: And stop! - Hands in the air! - Hands in the air! Nice job! Before I had the shooting, burning, pins-and-needles of diabetic nerve pain, these feet Grew into a free-wheeling a kid Loved every step of fatherhood And made old cars good as new.
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Woo! Give us a grilled adobo chicken.
Give us a hand-mashed guac.
Give us a fresh tomato salsa.
Give us a hand-mashed guac.
What's that spell? Nothing, because these ingredients make burritos not words.
It may be from a can, but it can be elevated.
Come on.
Christina: Come on, guys, you gotta move.
Five, four, three, two, one.
- And stop! Hands in the air! - Hands in the air! - Nice job.
- Yay! Now, we've watched you all cook, and we've tasted elements of every dish, but there are three dishes that really blew us away, and one of these three home cooks will receive a huge advantage in the next challenge.
Gordon: The first home cook that we'd like to take a much more in-depth study of their creation, please step forward Quani! - Let's go, Quani! - Quani! I'm so happy my name was called first because I am really proud of my cupcakes.
They look like they're from a fancy restaurant in France.
I definitely think I have this Mystery Box in the can.
Wow, Quani, they look stunning.
Please describe the cupcakes.
I made a vanilla-bean cupcake with a pineapple puree, and on top we have peach-cherry buttercream frosting.
You see, Quani, I look at that level of execution, and I don't see anything canned there.
And the flavor, the frosting, what's in there? It's a regular buttercream frosting, but I added cherries and peaches, and then I also used the juices from both of those fruits to give it even more flavor.
Wow.
Uh, Quani, that sponge is delicious.
It is fragrant It is sweet.
It's absolutely spot on.
What would I change? Just on that cherry juice, reduce it down and sort of finish the top of your cupcake with a little cherry glaze.
But every great cook knows how to utilize tin-canned food, and you are definitely specializing in that level of finesse.
I just wish the eight standing behind you could taste these things, 'cause they're gonna take a lot to beat.
Quani, it's a great job.
- Thank you.
- Well done.
Great job.
How is the pineapple incorporated into this cupcake? I caramelized the pineapples with sugar, and then it was pureed, and then it's piped inside of the cupcake.
Look at that.
You can see that it's beautifully down the middle there.
Let's see how it tastes.
It's delicious.
I think the caramelized pineapple injection in the center was super smart.
I love the ratio of cupcake to frosting.
The only thing I would change about it? I would've loved for it to be just a little bit more airy.
It's a bit dense and buttery, but if we sold cupcakes at Milk Bar, I would absolutely put them on our display case.
- Nice job.
- Thank you, Chef.
- Great job, Quani! - Good job, dude.
The second dish we want to examine further this cook went certainly more in the savory direction.
This is a dish that is truly sophisticated.
Please step forward Evan.
- Evan! - Evan! Evan: Oh, my God.
This has to be the best dish I've ever made in my life.
This is my first time in the top three, and I feel like I'm on cloud nine.
Wow.
All right, Evan, what do we got here? These are pumpkin sweet potato raviolis with a black truffle cream sauce.
You have a perfectly rolled pasta.
It's silky, see-through, the right texture.
This kind of a pasta dish makes me a little bit homesick for Italy because it really does look authentic.
Now, what's the ratio? More sweet potato or more pumpkin? - What's in here? - A little more pumpkin than sweet potato because I wanted to show the pumpkin a bit more than the sweet potato.
It's a really good idea, because the pumpkin certainly has more flavor than sweet potato.
Sweet potato's more of a textural thing.
And the thing that's working in this dish there's like a great contrast between the sweetness of the sweet potatoes - Right.
- and the earthiness of black truffles.
- Yes.
- Now, you're building flavors here.
This is complexity, and it's kind of the epitome of what Italian cuisine is all about.
- Congratulations.
Good job.
- Thank you.
So you made the pasta.
What's the ratio of eggs in there? I did two cups of flour, two eggs, and four egg yolks.
Pasta's delicious.
It's got that beautiful mound, that height on the ravioli that very few chefs can manage.
What would I change? You know, less truffle on the outside, - Okay.
- 'cause it's so pungent.
But, listen, I'm getting very technical now because you guys are getting that good.
And I think, more importantly for me, what's happened across this challenge was that you've come back stronger.
- I'm blown away.
Good job.
- Thank you, Chef.
Christina: Good job, Evan.
Now, the third dish that we'd like to take a closer look at is from a young home cook who has also yet to appear in the top three of a Mystery Box.
Please step forward, the youngest of the competition, eight-year-old Avery.
- All right, Avery.
- Whoo! Avery! I'm feeling so good right now because my mom taught me everything I know about baking, and my dish looks like it came out of an art museum.
My mom's gonna be so proud of me.
Avery, what is it? Today I made for you a pineapple-lychee upside-down cake.
It's a pineapple upside-down cake, but from the looks of it, you're serving it right-side up.
Yes, I wanted to show the crispiness on my cake just to show you guys that I can bake a cake and I can bake it right.
All right, let's see.
Avery, it's gorgeous.
Look at that.
I can see some of the tunneling there, which is great.
It's airy, it's light, it's fluffy.
What's in the cake batter? Coconut milk instead of regular milk, because it's like a tropical cake, so it has kind of like a coconut infusion in it.
Avery, the coconut milk and that pineapple upside-down sponge is to die for.
What seals the deal on this is that pineapple caramel sauce.
It's actually that lychee juice in there that just pushes it over the edge for me.
What would I change about it? I would love an extra pineapple ring at the bottom, just so I get that acidity all the way through.
But I love that you sort of took a modern day spin on an American classic.
- Nice job.
- Thank you.
Avery.
Tell me about the flavor profile.
Where were you going? I didn't know what a lychee was until today.
I tasted it and I was like, "Okay, that is very sweet.
" And pineapple's more tart than sweet, so I thought that the lychee would pair really well with pineapple.
This is delicious.
The use of the coconut milk is brilliant because it makes it super moist, but rich and tropical.
Look, this dish is is quite fantastic.
- Good job.
- Great job, Avery.
So good.
Yeah, it's a tough one.
Christina: They knocked it out of the park.
- The winner is clear to me.
- Yeah.
Oh, my gosh.
Quani, Evan, Avery, three outstanding dishes.
Christina: This is a competition, so there can only be one winner of this Mystery Box challenge.
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There can only be one winner of this Mystery Box challenge.
The person receiving a huge advantage in the upcoming elimination challenge, that person is eight-year-old Avery! Great job, Avery! That cake was absolutely superb.
You are safe from elimination, Avery.
Head on up to the balcony.
Yeah, Avery! I'm the youngest in this competition.
I just beat out everyone.
I've proven that age does not matter in this kitchen.
So watch out, top nine, this Texas Tornado is not stopping.
Right, home cooks, your next challenge is about to begin.
You're going to be working with one of the richest, most decadent, most exquisite ingredients in the entire world.
It is ( cheering ) chocolate! Oh, my God! Chocolate! ( shouting, laughing ) Well, it just rained chocolate in the MasterChef kitchen.
( cheering ) Boy: Oh, my gosh! This is like candy land.
- Aah! - Mikey! Wait, how do we get out? There's no limit to the amount of delicious dishes you can create using chocolate.
Gordon: Now, you know this competition is getting down to the best of the very best, and the two home cooks with the worst dishes tonight, sadly, will be going home.
But the home cook with the best dish is going to receive the biggest advantage we've ever given out in all of MasterChef history.
- Oh, my God.
- ( whimpering ) The winner tonight will receive the MasterChef Golden Apron.
( gasping ) Christina: That phenomenal golden apron, the winner of this next challenge, no matter what happens, we will see you in the MasterChef Junior semi-finals.
- Oh, my gosh! - Oh, my gosh.
- Oh, my gosh.
- Awesome.
Girl: It looks so beautiful.
Gordon: Avery, if you want, you can stay up there and be comfortable that you're safe - Mm-hmm.
- or you can come back down here in an attempt to catapult yourself into the semi-final and get your hands on that golden apron.
Well, I don't work with chocolate a lot, and my motto is basically "Better safe than sorry.
" So I'm going to stay up here.
Avery, you are a very, very smart eight-year-old.
You will each have just one hour to make us your chocolate dish.
We want to see you think big.
Christina: You'll shop in the incredible MasterChef pantry for everything that you need.
- Are you all ready? - Yes, Chef! Your one hour starts now.
( shouting ) - Okay.
- Come on, guys! - ( Gordon chuckles ) - Go, go! - Oh, God! - I want one of my own.
Christina: It's pretty awesome.
- Chocolate! - Chocolate! - Oh, my gosh.
- Oh, yum! - Choco-latay! - There's so much.
Evan: The pantry is mind blowing.
I see chocolate bars, chocolate blocks, chocolate chips.
I just want to jump in that chocolate fountain and just swim in it.
- Cocoa powder! - Dark chocolate! - Yum.
- Oh, I need milk.
Someone throw me a heavy cream.
Whoo! Olivia: The Golden Apron is a golden ticket to the semi-finals, so I'm gonna have to start taking risks.
So I think I'm going to go down the savory route.
I'm going to be cooking a chocolate, brown sugar rubbed New York strip with a chipotle and chocolate sauce on the side.
Golden Apron, here I come.
Okay, this is going to be hard to run with! Let's go, guys.
- Christina: Come on.
All right.
- Come on, guys.
Avery: Let's go, guys.
You got it.
Beni: I am really excited.
I'm feeling like one of those little leprechauns chasing after that beautiful pot of gold.
I love chocolate, so I'm going to be making cocoa braised short ribs with a sweet potato mash and spinach puff pastry pinwheels.
I know a lot of people are going to be taking the dessert route on this, but I want to show the judges that even though this is chocolate, I can make an amazing savory dish out of it.
I feel good about this challenge because I'm baking again.
I'm making a chocolate flourless cake with a raspberry coulis, white chocolate ganache, and an almond brittle.
I have impressed the judges many times with my deserts, so I definitely think I can do it again.
I'm going to be making German chocolate cupcakes with a chocolate ganache filling and a pecan coconut frosting.
Christina: Tonight you've got to go big, you have to go bold, you need to stand out to make us believe that you should be the one with that MasterChef Golden Apron.
Olivia: Cooking up a storm.
- New York girl doing a New York strip, huh? - Yep.
Guys, 45 minutes remaining.
Seems a little bit early.
- Joe: Hello, Cade.
- Hey.
Tell us about the dish.
I am making chocolate-filled beignets with a raspberry coulis.
- Wow.
- So I'm going sweet.
Beignets are mostly Cajun.
They originated in Louisiana, but they're starting to kind of gain more popularity in Mississippi.
- Wow.
Okay.
- Joe: That sounds very complicated.
Are you a good baker? I'm definitely more of a savory guy.
Gordon: Beignet mixture needs to rest, but it needs time.
- You haven't got room for that tonight.
- I could absolutely do it.
Young man, prove it.
- Got a lot to do.
Good luck.
- All right? Thank you, Chef.
Come on, guys.
You've got this.
You can do it.
- Mikey.
- Hi.
You're very quiet, like you're in the zone.
- I definitely am.
- What are you making? I'm making a chocolate hazelnut cheesecake.
Have you made this cheesecake before? - Uh, no, Chef.
- So why not go savory tonight? Um, I don't know.
I just wanted to show you guys that I can also bake.
Cheesecakes are a little tricky, right? - Yeah.
- So you're taking a big risk.
Yes, Chef.
Christina: If you can pull off this elegant desert, that golden apron could be yours, and a spot in the semi-finals.
- Make it happen.
- Right, Chef.
Avery: Hurry, guys! You've got this.
24 minutes remaining.
Come on.
Speed up, guys.
( panting ) What temperature is it? Is it good, Olivia? o in it to win it.
Sister finale.
So I'm really hoping she can get another steak done, rested, and sliced in time because I do not want her to be going home.
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24 minutes remaining.
Speed up, guys.
- What temperature is it? - I'm remaking it.
Hurry, Olivia! Hurry.
Olivia: I'm kinda starting to break down right now because there's a lot on the line tonight.
And I accidentally overcooked my New York strip steak, so I have to scramble to make a second one.
I'm just hoping my second attempt is much better than my first.
Olivia, what's going on? I have to restart my steak 'cause I overcooked it.
It's good that you noticed it's overcooked.
You definitely don't want to overcook another one, right? - No.
- Let's pull this New York strip off.
Let's get it on a resting rack.
And you know mid-rare is a pretty tender feel, right? You feel this New York strip, which we know is over, and then feel this.
That's better.
You're taking a lot of risks tonight.
Make sure it's a beautiful medium rare, and make sure chocolate is the star.
- Yes.
- Good luck.
- Stay focused.
- Thank you.
- Hello, Beni.
- Hello, Joe.
Sweet or savory, what did you do? So I am doing a cocoa rubbed filet mignon with a brown butter parsnip puree, crispy parsnips, and a chocolate port sauce.
- This is a very sophisticated dish.
- Yes, it is.
I wanted to do something that you grownups will like.
Young lady, you've got 21 minutes to get your hands on the apron.
- Yes, Chef.
- Good luck.
- Thank you, Chef.
And Joe.
- Joe: Thank you.
- Anthony.
- Hi.
- What are you making? - I'm making cream puffs with a chocolate ganache and chocolate-flavored pastry cream.
So you're really taking me home to, like, a Jersey bakery.
- Yes.
- Cream puffs, man.
It's a tall order.
But I have made this at home before, though.
The only concern that I have is if they don't cook enough.
So I'm just going to go really fast, because I need to get them in the oven for 12 minutes.
- All right, good luck.
- Thank you.
Gordon: Wow.
I mean, some incredible dishes out there.
Joe: I'm so surprised.
Christina: For me, I'm worried about Mikey.
He's making a chocolate hazelnut cheesecake, but it literally has to come out of the oven with two minutes to go.
- I mean, he is going for it.
- Joe: No, really? I'm worried about Cade.
He's doing a beignet.
- Yeah.
- Oh! Gordon: Stuffed with a chocolate ganache.
Does he have enough time to have the beignet dough rise - in an hour? - That's the worry.
Christina: If it's hefty and dense, it's not really a beignet, so that's a really big risk Cade's taking.
Huge.
Gordon: We're down to our last 90 seconds.
Here we go.
And sadly, for two of you, your last time inside this kitchen.
Speed up.
This is where it counts.
Hurry, guys! Hurry! ( whispering ) Oh, my God, yes! Christina: Presentation is key tonight.
Make us an elegant chocolate dish.
20 seconds remaining! I'm just not going to fill them.
So it looks like Cade is ditching filling the beignets.
Serving them on the side.
Oh, my God.
- Let's go, guys! - Gordon: Quick, please! - Gordon: Ten - Judges: Nine, eight, seven, six, five, four, three, two, one.
- Gordon: And stop! - Whoo! - Christina: Hands in the air! - Gordon: Well done.
Well, let's start tasting.
First up, Beni, please.
Let's go.
- Go, Beni! - Come on.
You got this, Beni.
- Beni! - Let's go, Beni! Beni: I'm looking at my dish, and the positive part is that it looks like it came out of a 10-star restaurant.
But I've never actually cooked with chocolate before, so I don't know if the cocoa powder and the steak will go well together.
Beni, Beni, Beni.
- ( chuckles ) - Describe the dish, please.
In front of you, you have a cocoa rubbed filet mignon with a parsnip puree, crispy parsnips, and a chocolate port sauce.
Visually, it looks beautiful.
- It's like a piece of art.
- Thank you.
Thank you.
You've done a chocolate rub.
- Yes, I have.
- What have you mixed it with? So I grinded black peppercorns, star anise, and a little nutmeg.
And the temp inside? - What have you gone for? - Medium rare.
So it should be pink in the middle.
Yes, it should.
Wow, look at that.
Wow, that's amazing.
Mmm, mmm, mmm.
Beni, holy mackerel.
That blend that chocolate, the spice, the savory it's exquisite.
It's got absolute great finesse.
Uh, young lady, great job.
- Thank you.
- Well done.
Thank you, Chef.
- This dish is stunning.
- Thank you.
It's beautifully put together.
I love your parsnip chips.
- Thank you.
- That attention to detail is certainly not lost on me.
And you've got that rich fillet.
It's lean, but it's rich.
That port, the parsnip puree is also delicious.
I would've loved to see maybe a nice little salad on top of the steak, something that's just a little bit acidic, - a little salty to balance it off.
- Of course.
But, overall, I think you cooked a dish that's arguably good enough to win that golden apron.
- Nice job.
- Thank you.
- Good job, Beni.
- Great job, Beni! - Good job, Beni.
- Whoo! Next up, we'd like to taste Anthony's dish.
- Anthony! - Go, Anthony.
I really pushed myself making a dessert, because I don't bake a lot.
Cream puffs is a very technical dish, but I'm going for the Golden Apron, and hopefully this big risk can pay off.
Joe: Anthony, what have you got for us today? I made cream puffs with a dark chocolate ganache and melted dark chocolate on top.
- Cream puffs, huh? - Yup.
That's a big risk to take.
A perfect cream puff has to be a consistent round a puff.
- Yeah.
- The dough has to be active and rise, so that when you fill it, the filling can stay inside.
You need a consistent filling, and they need to be consistent one to the other.
Did you achieve that? Um, I'm pr Yes, I think I achieved that.
- You think you did.
- Yes.
Today you could either go for the gold or you're going to go for the door.
Let's see what we got here.
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- Anthony, cream puffs, huh? - Yup.
That's a big risk to take.
Let's see what we got here.
The consistency of the filling is all wrong.
I don't understand.
What went wrong with this? Um, I don't think anything really went wrong with it.
Oh, something definitely went wrong.
It's got, like, a super gelatinous consistency.
It's not a pastry cream.
This is like a Jell-O.
A pastry cream should be like, you know, when you crack an éclair, it kind of runs out, almost kind of like semi melting butter - or mascarpone.
- Yeah.
And this is like a little pudding ball.
So your actual pastry in the cream puffs, pretty nice, 'cause you got the air, you got the lift.
You activated the dough, which is a very tricky part of it.
The problem is the filling.
So I have a hard time accepting this as a cream puff I'm sorry to say.
Good job, Anthony.
- Good job, Anthony.
- Good job, Anthony.
- Good job, Anthony.
- Next up, Mikey.
- Good job, Mikey! - Good luck! I took a risk making this cheesecake, but I think it looks amazing.
I'm so praying that my cheesecake set.
What did you make? I made a chocolate hazelnut cheesecake with chocolate Nutella sauce and some toasted hazelnuts.
How long did this cheesecake bake in the oven? About 20, 30 minutes.
Do you think it set all the way through? Uh, I don't know.
It looks like a perfectly cooked cheesecake.
Yes.
I see that chocolate hazelnut filling.
I can see the cocoa nibs for texture, and I love that hazelnut meal running up the side of it.
- A beautiful slice.
- Thank you so much.
It's divine.
It is arguably the best dessert that I have had in this competition to date.
- Wow.
- Wow.
Really? Thank you so much, Chef.
It's the perfect balance of chocolate and hazelnut.
There's texture.
There's depth.
There's complexity.
There's a visual wow.
I wanted to show you guys that I could bake, so I feel like you could probably just be done with school, and you could come - Come hang out with you guys.
- and hang out with me at Milk Bar.
We could put this little ditty on the menu.
- Are you in? - Oh, yeah.
- Nice job.
- Thank you so much, Chef.
- Gordon: Good job.
- That's a good cheesecake.
Next up, Olivia please.
Let's go.
Thank you.
Come on, Olivia! Olivia: This challenge was very stressful, but I think I used the chocolate wisely in this.
But is this the perfectly cooked steak? We're gonna have to see when we cut it open.
Today I made for you a cocoa New York strip with yogurt coleslaw, red quinoa, and a chipotle chocolate sauce.
So if that's medium rare, yeah, it should be pink in the middle.
And it looks beautiful.
The New York strip is delicious.
Quinoa is fragrant.
But I wouldn't serve a coleslaw with a New York strip.
But all in all, a great job.
- Thank you.
- Thank you.
Evan.
I have German chocolate cupcakes with chocolate ganache filling and a pecan-coconut frosting.
- That's a frosting? - A topping.
It looks like you robbed a squirrel's nest.
I didn't.
A little bit dry.
The filling is actually quite tasty.
Yes.
But the pecans taste waxy and the coconut tastes raw.
Sorry, dude.
Better luck next time, Evski.
Okay.
- Next up please, Remy.
- Good luck, Remy! I made cocoa braised short ribs with a cocoa gremolata and reduction sauce, spinach and parmesan pinwheels with a sweet potato nutmeg puree, toasted pumpkin seeds, and an orange-infused olive oil.
It's quite tough.
( grunts ) Please, please.
For me, the short rib, it's not tender, and what chocolate should bring to the dish in terms of depth of flavor is missing entirely.
The other two elements on the dish are really, really nice, but the star is those cocoa-braised short ribs, and you really missed the mark.
- Good job, Remy! - Good job, Remy! Oh, great.
- Quani, let's go.
- Yeah, Quani! Quani: The judges are really liking my desserts in this competition, and I want that golden apron so bad, so I had to make something that I'm good at.
Wow.
Describe the dish please.
I made for you a chocolate flourless cake with a white chocolate ganache, raspberry coulis, and a almond brittle.
Why flourless? 'Cause there's plenty of flour in there.
Um, I've showed you guys I can make cake with flour.
Why not show you guys I can cook it without? Wow.
Temperature-wise, you've absolutely nailed it.
It's really gooey and unctuous and rich in the middle.
Delicious.
Garnish, you've nailed.
White chocolate, I love with the dark chocolate.
That is perfection on the plate.
Here's what's happening, Quani.
You can bake with your eyes closed, so I was hoping tonight you were going to do something savory.
- Okay.
- I wanna see a lot more meat and fish cooking from you.
- Okay.
- 'Cause that's gonna convince me - that you can get to the very, very top.
- Okay.
But great job, well done.
- Amazing.
Thank you.
- Thank you, Chef.
Great job, Quani! Watch out.
Cade, come on up here.
- Cade, you got this.
- Come on, Cade.
Cade: I struggled a bunch in this challenge.
I mean, I never got to fill my beignets, and I was so behind that I didn't even get to taste anything.
So I could be in big trouble.
All right, what have we got here? I've made for you today deconstructed beignets with a chocolate cream filling and a raspberry coulis on the side.
Deconstructed? I was running very short on time.
I couldn't get the chocolate inside of the beignets.
I decided to just at least the chocolate on the plate because this is a chocolate challenge.
What is the essence of a beignet? They have to be very light and fluffy inside.
These are about as light and fluffy as Turtles.
Looks more like a doughnut - than a beignet, right? - Yeah.
- Did you taste this? - No, Joe.
I didn't have time.
There is no excuse for not tasting a dish.
Maybe you should taste it now.
How would you describe what you just put in your mouth? It's not light and fluffy, and the cocoa is very overpowering.
It's too bad because, the ganache is really nice, really interesting.
But tasting something that's so obviously put together as a last ditch attempt to save your butt is a big, big disappointment.
Kyle: Mom! Mom! Kyle, we talked about this.
There's no monsters.
But you said they'd be watching us all the time.
No, no.
No, honey, we meant that Progressive would be protecting us 24/7.
We just bundled home and auto and saved money.
That's nothing to be afraid of.
-But -Good night, Kyle.
[ Switch clicks, door closes .]
I told you I was just checking the wiring in here, Kyle.
He's never like this.
I think something's going on at school.
-[ Sighs .]
-He's not engaging.
I think something's going on at school.
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All of you have the potential to make it through to the semi-finals.
But only one of you, based on the dish that you made tonight, is gonna earn a semi-final spot right now.
So beautiful.
Let's get one thing straight.
You all did an amazing job tonight.
But there's only one Golden Apron.
So there can only be one winner.
Oh, my gosh.
Gordon: Tonight, the recipient of the first ever MasterChef Junior Golden Apron Oh, my gosh.
Gordon: Congratulations goes to Oh, my God.
- Mikey.
- Oh, my gosh.
Good job, Mikey! Whoo! Yes! I am in the semi-final of MasterChef Junior! Gordon: How cool is that? I'm gonna treat this golden apron like a hundred thousand dollars.
Thank you so much.
( kisses ) Do me a big favor and get yourself up to that balcony.
- Well done.
- Thank you so much, Chef.
- Congratulations.
- Good job, Mikey! Joe: Okay, home cooks, if I call your name, you will take one step forward.
Please, please, please.
Olivia.
Quani.
And finally Beni.
You're all through to the next round.
- Yes! - Good job, guys.
Christina: Four young home cooks stand in front of us.
Two of you will sadly be saying good-bye tonight.
Let's just make one thing very clear.
Remy, Remy.
These decisions get harder and harder.
Please, please.
The two individuals that are leaving the competition and have cooked their final dish are Please, please.
It's all right.
Don't worry.
Anthony and Cade.
Both: Oh, my gosh.
- What? - Oh, my God.
Remy and Evan, please head up to the balcony.
I'm gonna miss you guys.
You guys are amazing.
I love you guys.
( sniffling ) Gordon: Anthony, Cade, you are talented.
You've been a joy to work with.
Tonight you tried to pull off something super technical that most pastry chefs spend 90 minutes to two hours to get it right.
And unfortunately tonight it didn't work.
Promise me you're going to continue cooking.
- Yes, Chef.
- Absolutely.
It's okay, Mikey.
Come on, say good-bye, guys.
- Ah, dude! Good luck.
- Thanks.
I'm gonna miss you.
All right, guys, safe trip home.
Keep those aprons and wear them with pride, right? - Yes, Chef.
- Take care, buddy.
Thank you.
- Bye! - Bye, guys! Bye, guys! Anthony: I had a lot of fun in the MasterChef kitchen.
It's a good, dude.
It's good.
And now I'm going back to Jersey, feeling very accomplished, and I'm gonna keep my head up, and I'm gonna keep on cooking.
Good job, guys! Keep your head up high.
I loved this journey so much.
It has been the greatest experience of my whole entire life.
I mean, I have cooked for Gordon Ramsay, Christina Tosi, and Joe Bastianich.
- Good job, guys! - Never stop cooking! The biggest thing I'm gonna take away from this is to always try your best, even if you think you can't do it, because you can do anything.
Announcer: Next week - Whoo! - This is awesome! the junior home cooks tackle their most intimidating challenge yet.
Our VIP guests are arriving.
"MasterChef Junior" alumni.
30 of them.
They are the whole reason why I'm here right now.
And with a place in the semi-final in sight - Come on! - the pressure to impress - Olivia.
- Whoa.
- will push some - Oh, man.
- Olivia! - to their breaking point.
- Olivia, look at me.
- I can't do this.
1030 HONORING FALLEN HEROES.
A COMMUNITY COMES TOGETHER TO PAY TRIBUTE.
FIREFIGHTERS CALLED INTO AC