1 00:00:01,035 --> 00:00:03,073 Gordon: Previously on "MasterChef Junior"... 2 00:00:03,073 --> 00:00:04,108 - ( squealing ) - Welcome, guys. 3 00:00:04,175 --> 00:00:06,446 We've brought in another judge. 4 00:00:06,479 --> 00:00:09,352 - Hey, guys. - ...the season kicked off 5 00:00:09,352 --> 00:00:11,823 with the 12 best young cooks in America. 6 00:00:11,823 --> 00:00:13,527 I'm also making my special sauce. 7 00:00:13,594 --> 00:00:17,234 - Can you give us, like, one ingredient? - I can't. 8 00:00:17,234 --> 00:00:19,873 That rib cap is cooked beautifully. Thank you so much. 9 00:00:19,906 --> 00:00:22,077 Those potatoes, they're nice and fluffy on the inside. 10 00:00:22,111 --> 00:00:23,380 So, for me it was really delicious. 11 00:00:23,447 --> 00:00:27,822 The winning home cook is Bryson. 12 00:00:27,822 --> 00:00:29,626 - Well done. - Nice job, Bryson. 13 00:00:29,626 --> 00:00:34,102 I'm loving the creativity, but it does look better than it tastes. 14 00:00:34,102 --> 00:00:35,872 It is definitely not medium rare. 15 00:00:35,872 --> 00:00:38,343 Flavors are there, just the cook needs a bit of work on. 16 00:00:38,343 --> 00:00:42,084 The home cook going home tonight is Bre. 17 00:00:42,084 --> 00:00:45,256 - Keep your head up! - Bye, Bre! 18 00:00:45,323 --> 00:00:47,228 - Tonight on "MasterChef Junior"... - All: Whoa! 19 00:00:47,228 --> 00:00:49,365 We have treasure chests! 20 00:00:49,365 --> 00:00:52,205 The theme of tonight's challenge is Under The Sea. 21 00:00:52,238 --> 00:00:55,511 - Yeah! - it's sink or swim time... 22 00:00:55,544 --> 00:00:58,216 I love mussels. I'm kind of like the mussel man. 23 00:00:58,250 --> 00:00:59,519 I can't squeeze! 24 00:00:59,519 --> 00:01:01,623 ...as the top 11 young home cooks 25 00:01:01,690 --> 00:01:03,828 take on a very fishy... 26 00:01:03,861 --> 00:01:05,865 Aah! Oh, my gosh! Oh, my gosh! 27 00:01:05,865 --> 00:01:09,371 - very slimy... - Seaweed! 28 00:01:09,405 --> 00:01:11,442 - ...seafood challenge. - ( squealing ) 29 00:01:11,442 --> 00:01:12,444 Got you, Dad. 30 00:01:14,249 --> 00:01:16,385 I love the cook on the shrimp. Good job. 31 00:01:16,419 --> 00:01:19,526 - Impressive stuff. - The flavor's there, 32 00:01:19,559 --> 00:01:21,864 but that plate's got more seaweed in it then my head had earlier. 33 00:01:21,864 --> 00:01:24,201 Oh, my gosh. 34 00:01:27,275 --> 00:01:30,781 ( music playing ) 35 00:01:35,490 --> 00:01:36,761 Whoa! 36 00:01:36,761 --> 00:01:39,766 - Whoa! - Whoa! 37 00:01:39,766 --> 00:01:42,639 Wow! Seaweed! 38 00:01:44,141 --> 00:01:47,147 - Oh, my God! - We have treasure chests! 39 00:01:47,147 --> 00:01:50,120 This is awesome! 40 00:01:50,153 --> 00:01:52,291 Whoa, this is so cool! 41 00:01:52,291 --> 00:01:57,869 I get to see all these fish and crab and squids. 42 00:01:57,936 --> 00:02:01,910 - Whoa! - It's like a whole new world almost. 43 00:02:01,910 --> 00:02:03,581 I wanna live here. 44 00:02:03,581 --> 00:02:07,655 Asher, that fish looks like Gordon Ramsay. 45 00:02:07,688 --> 00:02:09,092 ( laughter ) 46 00:02:09,158 --> 00:02:11,096 - Gordon! - Chef Ramsay! 47 00:02:11,162 --> 00:02:12,633 - Judges! - Tilly! 48 00:02:12,699 --> 00:02:15,404 - Where are they? - Where'd you guys go? 49 00:02:15,471 --> 00:02:17,441 All: Oh! 50 00:02:17,441 --> 00:02:20,314 Look at you, little crab. And my sweet pirate. 51 00:02:20,347 --> 00:02:22,786 - Judges! - Hey. 52 00:02:22,786 --> 00:02:25,758 - ( growls ) - Wow! 53 00:02:25,791 --> 00:02:27,763 - Thank you. - ( squealing ) 54 00:02:27,796 --> 00:02:30,467 - Oh, my God. - Whoa! 55 00:02:30,467 --> 00:02:34,843 - You guys look so amazing. - Arr! 56 00:02:34,910 --> 00:02:36,345 Hi, guys. 57 00:02:36,345 --> 00:02:39,586 Tills, you look crabbier than your dad. 58 00:02:39,620 --> 00:02:44,662 - Oh! - The claws are out for sure. 59 00:02:45,497 --> 00:02:47,936 Speaking of Dad, where is he? 60 00:02:47,936 --> 00:02:49,673 Gordon, where are you? 61 00:02:49,673 --> 00:02:51,208 Where is he? 62 00:02:51,242 --> 00:02:54,549 - Oh! - Oh, my God. 63 00:02:54,549 --> 00:02:56,219 ( laughter ) 64 00:02:56,219 --> 00:02:59,626 - Oh, my-- - What the-- 65 00:02:59,626 --> 00:03:02,397 - That's so amazing. - Scuba diver! 66 00:03:02,464 --> 00:03:04,636 - Oh, my God! - Oh, my God. 67 00:03:04,636 --> 00:03:06,540 - That is so-- - ( laughter ) 68 00:03:06,607 --> 00:03:09,144 That has to be hard to walk in. 69 00:03:09,211 --> 00:03:10,447 Yes! 70 00:03:11,750 --> 00:03:15,257 - What are you guys wearing? - Chef, I think what you mean 71 00:03:15,257 --> 00:03:19,165 is what "arr" we wearing there, mateys? 72 00:03:19,198 --> 00:03:22,805 Now, I am sure you're all wondering why we're dressed like this. 73 00:03:22,839 --> 00:03:24,509 - Yeah. - Yes. 74 00:03:24,509 --> 00:03:28,350 Well, the theme of tonight's challenge is Under The Sea. 75 00:03:28,383 --> 00:03:31,524 - Oh! - It's "MasterChef Junior's" 76 00:03:31,524 --> 00:03:35,263 very first mystery treasure chest challenge. 77 00:03:35,296 --> 00:03:40,307 - Yeah! - Avast, mateys. Listen up closely. 78 00:03:40,373 --> 00:03:42,545 What? What? 79 00:03:42,545 --> 00:03:44,983 This evening, you'll be cooking with seafood, ah? 80 00:03:45,016 --> 00:03:48,725 - But here's the catch. - A catch. 81 00:03:48,791 --> 00:03:52,598 Each treasure chest has a different kind of seafood inside, 82 00:03:52,665 --> 00:03:55,370 so you won't know what you're getting until you open 83 00:03:55,403 --> 00:03:57,408 - that treasure chest. - No! 84 00:03:57,408 --> 00:03:59,011 - No! - Oh, no! 85 00:03:59,011 --> 00:04:01,683 And this is the toughest season ever, 86 00:04:01,717 --> 00:04:05,457 so I think we should add an ingredient that's not in their treasure chest. 87 00:04:05,525 --> 00:04:06,661 - ( gasps ) - What? 88 00:04:06,727 --> 00:04:07,562 Oh, no! 89 00:04:07,562 --> 00:04:09,298 Tilly: Now, kids, you will also 90 00:04:09,298 --> 00:04:11,302 have to use something that's slimy... 91 00:04:11,336 --> 00:04:12,906 - ( groans ) - Oh, no, no! 92 00:04:12,939 --> 00:04:15,611 - salty... - Oh, no. 93 00:04:15,678 --> 00:04:17,047 ...and everywhere in the ocean. 94 00:04:17,047 --> 00:04:19,319 - Oh! - Oh, a fish. 95 00:04:19,319 --> 00:04:21,923 - What's that, Tills? - It's seaweed! 96 00:04:21,957 --> 00:04:23,961 Seaweed? What? 97 00:04:29,305 --> 00:04:32,411 Oh, my-- oh, my God. 98 00:04:32,444 --> 00:04:35,050 - Tilly, really? - Got you, Dad. 99 00:04:35,050 --> 00:04:38,056 Man. Man. 100 00:04:38,056 --> 00:04:39,893 - ( screaming ) - Ahh! 101 00:04:42,331 --> 00:04:44,301 - You're in the line of fire. - Ugh! 102 00:04:44,334 --> 00:04:48,409 That got in my mouth! 103 00:04:48,409 --> 00:04:51,750 Now, guys, I did not just dump seaweed on my Dad's head for a laugh. 104 00:04:51,750 --> 00:04:55,423 - Although that's mostly why I did it. - Yeah! 105 00:04:55,423 --> 00:04:59,766 But seriously, guys, there's a treasure trove of seaweed in the pantry 106 00:04:59,766 --> 00:05:01,904 that you must also use in your dishes tonight. 107 00:05:01,904 --> 00:05:04,742 Your seafood should be the hero of the dish tonight, 108 00:05:04,742 --> 00:05:08,884 but your seaweed should be a very strong supporting character. 109 00:05:08,884 --> 00:05:11,690 - Oh. - Right, you guys ready to get things started? 110 00:05:11,690 --> 00:05:12,793 - Yes! - Okay. 111 00:05:12,859 --> 00:05:15,932 All of you, go on. Pick any treasure chest. 112 00:05:15,965 --> 00:05:17,635 Go and fish. 113 00:05:17,669 --> 00:05:19,906 Gently swimming, little minnows in the ocean. 114 00:05:19,906 --> 00:05:21,777 - Here we go. - I want, I want, I want-- 115 00:05:21,777 --> 00:05:23,781 - Gordon: Don't open them. - Pick a good one. 116 00:05:23,781 --> 00:05:25,552 - I call this one. - Grab whichever one's open. 117 00:05:25,618 --> 00:05:27,656 Okay, I want this one. 118 00:05:27,689 --> 00:05:29,659 Gordon: Now, Asher, let's go. 119 00:05:29,659 --> 00:05:31,530 Go ahead and open your treasure chest 120 00:05:31,530 --> 00:05:33,132 and tell me what you got. 121 00:05:33,132 --> 00:05:34,503 Halibut! 122 00:05:34,536 --> 00:05:35,771 - Oh, yes. - Ah. 123 00:05:35,805 --> 00:05:39,746 - My favorite. Right, next up, Lydia. - Sea bass. 124 00:05:39,779 --> 00:05:41,850 - Aww, yes. - Sea bass, nice. That's a good one. 125 00:05:41,884 --> 00:05:44,021 - Remy. - Squid. 126 00:05:44,087 --> 00:05:45,525 - Oh, yes. - Aarón: Nice! 127 00:05:45,525 --> 00:05:49,666 Ugh, I hate squid. Hate calamari. Ugh! 128 00:05:49,666 --> 00:05:52,137 - Jason. - I got mahi mahi. 129 00:05:52,137 --> 00:05:54,543 - Oh, yes! - Nice! 130 00:05:54,543 --> 00:05:56,379 Lilo, show me what you got. 131 00:05:56,412 --> 00:05:58,383 Lilo: Baby octopus. 132 00:05:58,416 --> 00:05:59,418 - Yummy! - Oh, yes. 133 00:05:59,418 --> 00:06:01,422 Love that. Miles. 134 00:06:01,422 --> 00:06:03,159 ( gasps ) Clams and mussels. 135 00:06:03,159 --> 00:06:05,565 - Kristell. - Aah! Lobster! 136 00:06:05,598 --> 00:06:06,834 Oh, my gosh. Oh, my gosh! 137 00:06:06,867 --> 00:06:08,571 - Right, next up. - I got salmon. 138 00:06:08,638 --> 00:06:10,574 - Tuna. - Amberjack. 139 00:06:10,641 --> 00:06:12,377 Gordon: Oh, man. Love that. 140 00:06:12,410 --> 00:06:14,549 - Let's go, Alfred. - Prawns. 141 00:06:14,549 --> 00:06:16,386 - What'd you think? - It's scary. 142 00:06:16,419 --> 00:06:17,555 Prawn? They are delicious. 143 00:06:17,589 --> 00:06:20,027 They're delicious, but they're scary. 144 00:06:20,027 --> 00:06:21,563 - Ha-hah. - Pow! 145 00:06:21,563 --> 00:06:23,668 All right, listen closely there, you scallywags. 146 00:06:23,701 --> 00:06:27,942 You have just one hour to cook us your seafood dishes, 147 00:06:27,975 --> 00:06:29,779 complete with that seaweed, let's not forget. 148 00:06:29,813 --> 00:06:30,981 All: Yes, Chef! 149 00:06:30,981 --> 00:06:33,553 And whichever one of you serves the victory tonight 150 00:06:33,620 --> 00:06:38,630 and cooks the best dish will win an incredible all-expenses paid trip-- 151 00:06:38,697 --> 00:06:42,437 a California seaside vacation for you and your family. 152 00:06:42,437 --> 00:06:46,478 - ( gasping ) - That's so cool. 153 00:06:46,546 --> 00:06:48,449 So cook the winning dish tonight, 154 00:06:48,449 --> 00:06:50,721 not only do you have that amazing holiday, 155 00:06:50,721 --> 00:06:54,729 but you're up on the safety of the balcony. 156 00:06:54,763 --> 00:06:56,600 Now, sadly if you're the bottom three, 157 00:06:56,600 --> 00:07:00,608 you may find yourself in deep water. 158 00:07:00,608 --> 00:07:02,211 - Oh, my gosh. - Understood? 159 00:07:02,211 --> 00:07:03,614 - Yes! - Yes, Chef. 160 00:07:03,614 --> 00:07:07,689 Good. Now your 60 minutes start now. 161 00:07:07,689 --> 00:07:09,091 Whoo! 162 00:07:10,861 --> 00:07:12,765 - Go, go, go, go! - ( yelling ) 163 00:07:12,765 --> 00:07:15,203 - Oh, my God. - Seaweed! 164 00:07:15,203 --> 00:07:16,607 - Oh, my gosh. - Ugh! 165 00:07:16,607 --> 00:07:18,610 - Eww! - This is disgusting. 166 00:07:18,610 --> 00:07:20,748 - ( groans ) - Oh, it smells so bad. 167 00:07:20,748 --> 00:07:23,085 - Eww! - Seaweed? Eww. Nasty. 168 00:07:23,085 --> 00:07:24,523 It's like boogers under the sea. 169 00:07:24,589 --> 00:07:27,227 I hate it, but I cook seafood so much 170 00:07:27,227 --> 00:07:28,764 and I'm really good at it. 171 00:07:28,764 --> 00:07:31,637 So I'm gonna make a pan-seared salmon 172 00:07:31,637 --> 00:07:33,106 with curry couscous 173 00:07:33,106 --> 00:07:34,208 and I'm gonna incorporate 174 00:07:34,241 --> 00:07:36,012 that ogo seaweed into it. 175 00:07:36,045 --> 00:07:38,651 I think I'm gonna ace this thing out of the park. 176 00:07:38,684 --> 00:07:40,654 ( crowd cheering ) 177 00:07:40,654 --> 00:07:42,659 - Uh, guys, I think we should change clothes. - Yeah. 178 00:07:42,659 --> 00:07:44,061 - Come on, let's go. - Come on, let's go. 179 00:07:44,061 --> 00:07:46,131 Aarón: Let's do this. Be careful. Arr! 180 00:07:46,131 --> 00:07:47,134 ( Aarón laughs ) 181 00:07:47,167 --> 00:07:48,537 Here we go. 182 00:07:48,604 --> 00:07:49,873 We're almost there. 183 00:07:49,906 --> 00:07:51,643 Gordon: Don't ever do that again, please. 184 00:07:51,643 --> 00:07:52,978 Oh, dear. Oh, dear. Oh, dear. 185 00:07:52,978 --> 00:07:54,916 Daphne: Oh, wow. 186 00:07:54,916 --> 00:07:57,253 Oof. Oh, my goodness. That's better. 187 00:07:57,253 --> 00:07:59,057 - We got to hurry. - Okay. Okay. 188 00:07:59,057 --> 00:08:01,563 I'm not running. I'm not risking anything. 189 00:08:01,629 --> 00:08:04,702 - Nice and careful. - Come on. 190 00:08:04,769 --> 00:08:06,272 - Aarón: Rock and roll. - Oh, jeez. 191 00:08:06,272 --> 00:08:08,544 - Come on. - We got it. 192 00:08:08,544 --> 00:08:11,683 Panko. Nice. 193 00:08:11,683 --> 00:08:13,721 Miles: I am super excited. 194 00:08:13,787 --> 00:08:16,694 I love mussels. I'm kind of like the mussel man. 195 00:08:16,727 --> 00:08:20,568 I'm making mussels and clams fettuccine 196 00:08:20,568 --> 00:08:22,639 with a seaweed tomato sauce. 197 00:08:22,672 --> 00:08:27,682 I feel like I'm just really prepared for this competition because I love seafood. 198 00:08:27,682 --> 00:08:31,824 - Okay. - ...the head. Okay. Yeah, buddy. 199 00:08:31,824 --> 00:08:34,094 This may sound like an easy challenge, 200 00:08:34,094 --> 00:08:36,365 but honestly, cooking seafood is way more difficult 201 00:08:36,399 --> 00:08:38,971 than actually cooking meat because there's no mid-rare. 202 00:08:38,971 --> 00:08:40,975 There's only one temperature and that's perfection. 203 00:08:40,975 --> 00:08:42,545 - Yes, it's unforgiving. - Absolutely. 204 00:08:42,579 --> 00:08:44,114 - Okay. - And there is nothing worse 205 00:08:44,114 --> 00:08:47,020 - than overcooked seafood. - Seaweed. 206 00:08:47,087 --> 00:08:48,724 Let's talk about the extra challenge Tilly threw on the pile here 207 00:08:48,724 --> 00:08:50,861 - with the seaweed. - Gordon: Yeah, seaweed, 208 00:08:50,861 --> 00:08:52,698 it's a really nice way of using less salt 209 00:08:52,732 --> 00:08:54,569 and a more natural way of seasoning, 210 00:08:54,602 --> 00:08:55,838 - especially seafood. - Eww. 211 00:08:55,838 --> 00:08:57,575 Daphne: Absolutely. Good point. 212 00:08:57,575 --> 00:08:58,844 You think any of these kids have cooked 213 00:08:58,844 --> 00:09:00,548 - with seaweed before? - I don't think so. 214 00:09:00,581 --> 00:09:01,850 - Highly doubt it. - No. 215 00:09:01,850 --> 00:09:03,152 But we did put a lot of seaweed back there 216 00:09:03,185 --> 00:09:04,589 for them to choose from. 217 00:09:04,589 --> 00:09:06,593 There's sea lettuce, velvet horn. 218 00:09:06,593 --> 00:09:07,862 - Got it. - There's just so many different types. 219 00:09:07,895 --> 00:09:09,231 - You went to town. - I know. 220 00:09:09,298 --> 00:09:10,868 ( groans, mutters ) 221 00:09:10,868 --> 00:09:15,310 We're 15 minutes down, 45 minutes to go! 222 00:09:15,343 --> 00:09:17,347 Let's go. 223 00:09:17,347 --> 00:09:19,151 And then add my wine. 224 00:09:19,151 --> 00:09:23,326 - Squid does not sound fun. - It's nasty. 225 00:09:23,360 --> 00:09:25,030 - Hello, Asher. - Hello. 226 00:09:25,030 --> 00:09:26,767 Tell us, what seafood did you get 227 00:09:26,767 --> 00:09:27,769 and what are you gonna do with it? 228 00:09:27,769 --> 00:09:29,872 So I got the halibut. 229 00:09:29,872 --> 00:09:33,245 And I'm making a halibut and a coconut curry. 230 00:09:33,312 --> 00:09:34,347 - Nice! - Wow, I love that. 231 00:09:34,347 --> 00:09:37,154 How we gonna get this in there? 232 00:09:37,154 --> 00:09:39,626 So that's gonna be, one, as a garnish. 233 00:09:39,626 --> 00:09:41,729 - Gotcha. - And two in the curry. 234 00:09:41,763 --> 00:09:45,036 Right. Now, who got you into cooking? Was it mom, dad? 235 00:09:45,036 --> 00:09:47,775 Me and my dad have been cooking for a long time. 236 00:09:47,775 --> 00:09:50,781 My dad was on season 8 of "MasterChef." 237 00:09:50,781 --> 00:09:53,085 What? Hold on. What's dad's name? 238 00:09:53,152 --> 00:09:55,792 - Sean Niles. - Gordon: Sean, wow. 239 00:09:55,792 --> 00:09:57,928 You definitely nailed the fried chicken. 240 00:09:57,928 --> 00:10:00,634 I think you were born to cook. Don't stop. 241 00:10:00,668 --> 00:10:02,638 - Thank you. - Asher: He did really good, 242 00:10:02,638 --> 00:10:04,776 but he didn't get a white apron. 243 00:10:04,776 --> 00:10:07,147 - And now, look. You're here! - Uh-huh. 244 00:10:07,181 --> 00:10:08,917 Now, halibut is a very tough fish to cook, right? 245 00:10:08,917 --> 00:10:10,787 - Yeah. - It's unforgiving, gets very dry. 246 00:10:10,787 --> 00:10:13,058 So it's a really smart move, putting it inside a curry. 247 00:10:13,058 --> 00:10:15,063 But the halibut's over there. Where's the curry? 248 00:10:15,063 --> 00:10:17,602 - I'm chopping my vegetables. - Okay, good. 249 00:10:17,602 --> 00:10:19,939 So, let's get some of those veg sweated off at the same time. 250 00:10:19,939 --> 00:10:21,810 Otherwise, you're gonna be running behind. 251 00:10:21,810 --> 00:10:24,683 Just under 42 minutes to go, okay? 252 00:10:24,683 --> 00:10:26,953 Nail this dish, but get that curry sauce on, 253 00:10:26,986 --> 00:10:28,422 - because it takes time to cook. - Yep. Okay. 254 00:10:28,422 --> 00:10:29,726 Please! Let's go. 255 00:10:29,793 --> 00:10:33,132 - Good luck. - Oh, no. 256 00:10:42,050 --> 00:10:45,257 - Oof. - Gordon: Just over 40 minutes to go 257 00:10:45,290 --> 00:10:46,593 in this seafood challenge. 258 00:10:46,660 --> 00:10:48,129 - Oh, my God. - Let's go. 259 00:10:48,129 --> 00:10:51,168 - ( muttering ) - Third cup. Good. 260 00:10:51,168 --> 00:10:53,205 Shoot. 261 00:10:53,205 --> 00:10:55,978 Stir that up. 262 00:10:56,011 --> 00:10:57,748 - Alfred! - Señor Alfred. 263 00:10:57,748 --> 00:10:59,719 What do you got rocking and rolling here, buddy? 264 00:10:59,753 --> 00:11:02,023 - Talk to us about your dish. - So I got prawns. 265 00:11:02,090 --> 00:11:08,035 And this is the shells and heads which I am making into a nice broth. 266 00:11:08,035 --> 00:11:09,972 I love that. 267 00:11:09,972 --> 00:11:12,611 And I'm gonna make a prawn chowder. 268 00:11:12,611 --> 00:11:13,847 Where did that idea come from? 269 00:11:13,881 --> 00:11:16,987 During the winter at home in North Dakota, 270 00:11:17,020 --> 00:11:19,391 we have to make warm soups. 271 00:11:19,424 --> 00:11:23,901 I live on the farm in the middle of nowhere. 272 00:11:23,901 --> 00:11:27,174 - This is my neighborhood. - ( cows lowing ) 273 00:11:27,240 --> 00:11:30,379 We have cows. We have chickens. We have cats. 274 00:11:30,379 --> 00:11:31,749 - Hi, guys. - ( meowing ) 275 00:11:31,783 --> 00:11:34,789 My daily chores are feed cats, 276 00:11:34,856 --> 00:11:38,195 pick the chicken eggs, and watch after the cattle. 277 00:11:38,195 --> 00:11:42,638 When I'm wrangling a calf, you use a call. 278 00:11:42,705 --> 00:11:44,642 I will demonstrate. 279 00:11:44,709 --> 00:11:46,880 You might want to plug your ears. 280 00:11:46,913 --> 00:11:49,318 Hup, hup! Oh! Ai, ai, ai! 281 00:11:49,351 --> 00:11:50,754 ( lowing ) 282 00:11:50,754 --> 00:11:52,725 What I love about being a farmer 283 00:11:52,758 --> 00:11:55,931 is using fresh vegetables from the garden. 284 00:11:55,998 --> 00:11:58,938 When I grow up, I want to be a chef 285 00:11:59,004 --> 00:12:00,908 and a hay bale farmer. 286 00:12:00,941 --> 00:12:02,410 Are you allowed to drive the tractor? 287 00:12:02,410 --> 00:12:04,081 - Yeah. - Whoa! Man. 288 00:12:04,148 --> 00:12:06,218 - How old are you again? - 11. 289 00:12:06,218 --> 00:12:08,089 - 11. - How fast does that tractor go? 290 00:12:08,155 --> 00:12:11,061 - 18 miles an hour. - 18 miles an hour. 291 00:12:11,095 --> 00:12:12,699 You're the terror on the tractor. 292 00:12:12,699 --> 00:12:14,168 I love it. That's amazing. 293 00:12:14,201 --> 00:12:16,539 Just one thing to keep in mind, prawns cook up super fast 294 00:12:16,573 --> 00:12:19,077 and if you overcook them, they shrivel, and they get really rubbery, 295 00:12:19,077 --> 00:12:20,814 - which is not delicious. - Yep, I know. 296 00:12:20,881 --> 00:12:22,952 So don't overcook them, but everything looks so yummy! 297 00:12:23,019 --> 00:12:25,958 - All right, good stuff. - All right. 298 00:12:25,958 --> 00:12:29,064 - Nice. - I can't squeeze! Oh, my God. 299 00:12:29,064 --> 00:12:32,638 Bryson, how's that steak going? 300 00:12:32,705 --> 00:12:34,709 Uh, it's marinating right now. It looks really good though. 301 00:12:34,743 --> 00:12:38,249 - Oh, nice. - I got tuna, and I'm a barbeque and grill guy. 302 00:12:38,315 --> 00:12:42,858 I say why not just do a tuna steak, and on the side, 303 00:12:42,925 --> 00:12:44,829 a good old seaweed salad. 304 00:12:44,829 --> 00:12:46,733 I'm so excited that I won the last challenge, 305 00:12:46,733 --> 00:12:48,704 but now I got a target on my back. 306 00:12:48,704 --> 00:12:50,674 Everyone's coming for me, 307 00:12:50,707 --> 00:12:53,012 so I just got to roll with the punches. 308 00:12:54,682 --> 00:12:56,953 - Okay. - Jason: Get in there! 309 00:12:56,986 --> 00:12:58,991 I got mahi mahi, and I felt very happy 310 00:12:59,057 --> 00:13:01,195 because my family is from China. 311 00:13:01,228 --> 00:13:03,466 My great-grandpa will always fish, 312 00:13:03,466 --> 00:13:05,136 and the fish that he grilled 313 00:13:05,203 --> 00:13:08,242 were very delicious and they're very similar to mahi mahi. 314 00:13:08,242 --> 00:13:10,113 - Hey, Jason. What are you making? - Hello. 315 00:13:10,146 --> 00:13:15,256 My ogo seaweed with gochujang remoulade. 316 00:13:15,256 --> 00:13:17,895 I love that, but just stop for two seconds. Look at me. 317 00:13:17,895 --> 00:13:21,302 Psst. Put that down. There is nothing going on here. 318 00:13:21,368 --> 00:13:24,742 - Um, my french fries are inside. - Okay, good. 319 00:13:24,742 --> 00:13:27,013 - And what's in this? - What? 320 00:13:27,080 --> 00:13:29,217 - What's in there? - Uh, seaweed. 321 00:13:29,250 --> 00:13:32,891 - Wow. Oh, that's good. - And I'm making a mahi mahi sandwich. 322 00:13:32,891 --> 00:13:34,127 How you gonna cook the mahi mahi? 323 00:13:34,161 --> 00:13:37,768 I'm gonna cook it by first seasoning-- 324 00:13:37,835 --> 00:13:39,705 Yes, good idea. 325 00:13:39,772 --> 00:13:42,010 People call me the Spice King because I bring the heat. 326 00:13:42,043 --> 00:13:44,314 That looks so spicy. 327 00:13:44,314 --> 00:13:50,259 My most talented, most talented skill is making the flavor. 328 00:13:50,292 --> 00:13:53,600 Gordon, if you want to taste it, just ask me. 329 00:13:53,600 --> 00:13:56,573 When I grow up, I wanna be a professional chef, 330 00:13:56,573 --> 00:13:59,277 and my dream is to open up so many different restaurants 331 00:13:59,310 --> 00:14:03,119 and the name of it is gonna be "Cooking With Jason." 332 00:14:03,152 --> 00:14:05,891 This mahi mahi's a very expensive piece of fish, 333 00:14:05,925 --> 00:14:08,897 - so make it flavorsome inside. - Yeah. 334 00:14:08,930 --> 00:14:11,101 Okay, good. Good luck, good luck. 335 00:14:11,937 --> 00:14:15,076 - Remy, how's it going? - Messy. 336 00:14:15,076 --> 00:14:18,049 Gordon: 30 minutes gone. 30 minutes remaining. 337 00:14:18,082 --> 00:14:20,788 - Halfway. Keep it going. - ( groans ) 338 00:14:20,821 --> 00:14:23,527 - I'm gonna start on these. - I like it. 339 00:14:23,527 --> 00:14:25,230 - Kristell! - Hi! 340 00:14:25,296 --> 00:14:31,075 - What are you making? - So I'm making today a lobster fra diavolo. 341 00:14:31,141 --> 00:14:33,780 That's wonderful. So you have a little bit of peppers, onions. 342 00:14:33,780 --> 00:14:35,316 - You have garlic in there? - Yes. 343 00:14:35,316 --> 00:14:37,821 - Outstanding. - Without garlic? Oh, no, no, no. 344 00:14:37,888 --> 00:14:39,157 - No, no. Without garlic? - I love it. 345 00:14:39,191 --> 00:14:41,897 And I'm so happy I got lobster, 346 00:14:41,930 --> 00:14:43,934 because where I grew up in Mexico, 347 00:14:43,967 --> 00:14:46,940 it's very famous for their lobster burritos. 348 00:14:46,973 --> 00:14:48,977 And their flour tortillas, it's bigger than my head. 349 00:14:49,044 --> 00:14:53,118 My love of food started in Mexico with my grandma. 350 00:14:54,387 --> 00:14:57,528 She has a food truck where I get to help her out 351 00:14:57,561 --> 00:14:59,632 to sell her tacos. 352 00:14:59,632 --> 00:15:03,573 And my food dream is having my own food truck of brownies 353 00:15:03,573 --> 00:15:04,942 and being next to my grandma. 354 00:15:04,942 --> 00:15:07,047 Be like, "Hey, neighbor! What you doing?" 355 00:15:07,080 --> 00:15:08,850 Daphne: I like to see you tasting as you go. 356 00:15:08,917 --> 00:15:10,186 Good girl, that's awesome. 357 00:15:10,219 --> 00:15:11,856 One thing I would just note for sure, 358 00:15:11,923 --> 00:15:13,092 you want the water to come to a bubble, 359 00:15:13,092 --> 00:15:14,963 because pasta cooks up pretty fast, 360 00:15:14,996 --> 00:15:16,966 and you want to nail that texture. 361 00:15:16,966 --> 00:15:18,002 If you're already cooking the pasta 362 00:15:18,068 --> 00:15:19,404 with 27 minutes to go, 363 00:15:19,471 --> 00:15:21,241 I would maybe start again with the pasta 364 00:15:21,241 --> 00:15:23,212 when the water's boiling, so that it doesn't stick. 365 00:15:23,245 --> 00:15:24,983 What you don't want is pieces clumping together, right? 366 00:15:24,983 --> 00:15:26,385 - Exactly. - Yes. 367 00:15:26,385 --> 00:15:28,990 Maybe get another pot and have it boiling just in case. 368 00:15:29,024 --> 00:15:30,427 - Okay? All right. - Okay. 369 00:15:30,493 --> 00:15:32,598 - Thank you! - Good stuff. Keep it going. 370 00:15:34,636 --> 00:15:37,273 - Ooh. - Oh, yes. 371 00:15:37,340 --> 00:15:40,814 - Yes, yes, yes, yes. - We just add a little bit. 372 00:15:40,881 --> 00:15:44,287 Lydia: I got sea bass and I'm feeling really confident, 373 00:15:44,354 --> 00:15:47,026 because I've been fishing ever since I was in a stroller, 374 00:15:47,093 --> 00:15:48,830 so I know all the techniques. 375 00:15:48,897 --> 00:15:52,437 I come from the country, so I love going fishing all the time. 376 00:15:52,437 --> 00:15:57,347 I love going hunting. I love my dirt bike and my go-kart. 377 00:15:57,380 --> 00:15:58,382 Hey, guys. 378 00:16:00,320 --> 00:16:02,323 And it's cool 'cause you get an adrenaline rush 379 00:16:02,390 --> 00:16:04,929 when you're cooking, and it's really fun. 380 00:16:04,929 --> 00:16:07,601 I'm making fish and chips... 381 00:16:09,437 --> 00:16:13,312 And I think my dish is gonna come out amazing. 382 00:16:15,116 --> 00:16:16,920 Ooh, I hate when it pops. 383 00:16:16,987 --> 00:16:18,389 - Ugh. - How you doing, Asher? 384 00:16:18,422 --> 00:16:22,029 - It's very stressful. How are you? - Good. 385 00:16:22,063 --> 00:16:24,067 - It's amazing. - Hey, Jordyn. 386 00:16:24,133 --> 00:16:25,470 - Hi. - How's it going? 387 00:16:25,470 --> 00:16:27,274 - Good. - Okay, what's in there? What have you got? 388 00:16:27,307 --> 00:16:31,014 There's shallots, sea lettuce, dulse, ogo. 389 00:16:31,014 --> 00:16:33,052 You've gone big with how many seaweeds you've got, haven't you? 390 00:16:33,052 --> 00:16:35,356 - Yes. - So, Jordyn, what kind of fish you got 391 00:16:35,423 --> 00:16:37,493 - and are you happy with it? - I'm really happy with it. 392 00:16:37,493 --> 00:16:41,335 I got amberjack, and I'm making an amberjack tostada. 393 00:16:41,368 --> 00:16:43,439 - I have a friend named Amber. - Okay. 394 00:16:43,439 --> 00:16:46,746 So, like, this is my best friend, so I know it really well. 395 00:16:46,813 --> 00:16:49,217 I've got a brother named Jack, so your friend Amber, my brother Jack. 396 00:16:49,251 --> 00:16:53,459 He is very, very naughty. Right, start thinking about the presentation. 397 00:16:53,492 --> 00:16:55,062 - Don't leave yourself short. - Okay. 398 00:16:55,095 --> 00:16:56,364 - Remember, big holiday at stake. - Yes. 399 00:16:56,431 --> 00:16:58,469 And flip side of that, somebody's going home. 400 00:16:58,503 --> 00:17:01,709 - Make sure it's not you. You got this, yes? - Okay, thank you. 401 00:17:03,045 --> 00:17:04,247 Guys, we're 40 minutes down. 402 00:17:04,314 --> 00:17:07,186 20 minutes remaining. Let's go! 403 00:17:07,220 --> 00:17:09,692 - Where's salt? - Oh, my gosh. 404 00:17:09,692 --> 00:17:11,195 Let's get this going. 405 00:17:11,228 --> 00:17:13,533 ( grunts ) Oh, my gosh. 406 00:17:13,533 --> 00:17:17,340 Kristell, here she is making a fra diavolo. She got lobster tails. 407 00:17:17,340 --> 00:17:20,346 But one big moment here that's a little bit tricky 408 00:17:20,380 --> 00:17:22,183 is we have 20 minutes left here 409 00:17:22,216 --> 00:17:24,388 and I'm worried she is cooking her pasta way too early. 410 00:17:24,455 --> 00:17:27,393 - It's gonna be mush by the time it gets to us. - Yeah. 411 00:17:27,393 --> 00:17:30,099 - Needs something. - So Alfred, he got the prawns. 412 00:17:30,099 --> 00:17:32,537 And he's gonna go with sort of a chowder. 413 00:17:32,537 --> 00:17:36,277 A very rich broth that's made with the heads and shells of the prawns. 414 00:17:36,344 --> 00:17:38,549 So it's gonna be key that he doesn't overcook the prawns. 415 00:17:38,616 --> 00:17:41,121 Now Jason's got mahi mahi with ogo, 416 00:17:41,121 --> 00:17:43,159 and he's gonna sauté the mahi mahi. 417 00:17:43,159 --> 00:17:45,096 The dish looks a little bit plain. 418 00:17:45,096 --> 00:17:47,969 I don't think he quite understands that mahi mahi is a very tough fish. 419 00:17:47,969 --> 00:17:50,406 - Yeah. - I would've marinated it in a seaweed marinade. 420 00:17:50,406 --> 00:17:52,511 He's just fried it in a nonstick pan, 421 00:17:52,544 --> 00:17:55,282 - so it could go very, very tough. - Yeah. 422 00:17:55,349 --> 00:17:58,489 But he told us he knows how to properly spice, so we'll see. 423 00:17:58,523 --> 00:18:02,230 We're down to the last 15 minutes. 424 00:18:02,263 --> 00:18:04,267 Taste everything, guys. 425 00:18:04,267 --> 00:18:06,773 - Let's go! - Taste, taste, taste. 426 00:18:06,773 --> 00:18:09,177 - Oh. - Oh, no! 427 00:18:09,177 --> 00:18:10,446 Okay, we got to get that off. 428 00:18:10,514 --> 00:18:12,585 Dang it. This is not happening to me. 429 00:18:12,585 --> 00:18:15,456 I burnt my rice vinegar, and I'm like, oh, no. 430 00:18:15,456 --> 00:18:17,326 I cannot serve this to the judges. 431 00:18:17,393 --> 00:18:19,430 So I have to whip up a whole 'nother one. 432 00:18:19,430 --> 00:18:22,203 - Hurry up. - There's a whole bunch of pressure on me right now 433 00:18:22,270 --> 00:18:24,274 because, I mean, I won the last challenge 434 00:18:24,307 --> 00:18:26,779 and my nerves are getting the best of me. 435 00:18:26,779 --> 00:18:28,583 Dude, come on. Dang it. 436 00:18:28,583 --> 00:18:31,522 This is not good. This is not good. 437 00:18:42,310 --> 00:18:44,548 Gordon: 13 minutes to go. Come on. Speed up. 438 00:18:44,582 --> 00:18:47,555 - Let's go, guys. - Alfred: Come on, come on, come on. 439 00:18:47,588 --> 00:18:49,090 Come on, Bryson. What do we need? 440 00:18:49,157 --> 00:18:51,261 What do we need? What do we need? 441 00:18:53,533 --> 00:18:56,471 Just a little. 442 00:18:56,539 --> 00:18:58,041 Lilo, what are you making today? 443 00:18:58,041 --> 00:19:01,482 I am going to make octopus tacos. 444 00:19:01,549 --> 00:19:04,154 - Yum! - Wow, okay. So that's a tough one, this one. 445 00:19:04,187 --> 00:19:05,757 Tilly: Yeah, 'cause that octopus 446 00:19:05,824 --> 00:19:07,160 - needs time to tenderize, doesn't it? - Yeah. 447 00:19:07,193 --> 00:19:08,495 So have you cooked octopus before? 448 00:19:08,563 --> 00:19:10,466 I do a lot in the restaurant. 449 00:19:10,466 --> 00:19:13,873 My family owns an Asian fusion restaurant. 450 00:19:13,873 --> 00:19:18,148 - Tilly: Okay. - I make octopus sushi and octopus salad. 451 00:19:18,148 --> 00:19:20,987 Okay, so you must've been pretty happy to get this octopus in your mystery box. 452 00:19:21,054 --> 00:19:22,625 - Yes. - Nice. 453 00:19:22,625 --> 00:19:24,461 Now, listen, last week you were in the bottom three, okay? 454 00:19:24,494 --> 00:19:26,800 We need some redemption. Get the octopus cooking. 455 00:19:26,833 --> 00:19:27,802 - Mm-hmm. - Good luck. 456 00:19:27,835 --> 00:19:29,204 Okay, see you later, Lilo. 457 00:19:29,204 --> 00:19:31,074 - Gordon: Amazing. - I'm very confident 458 00:19:31,074 --> 00:19:32,477 I know what to do in my dish, 459 00:19:32,477 --> 00:19:34,882 because I've been training for this. 460 00:19:34,882 --> 00:19:37,486 I don't want to be in the bottom three again. 461 00:19:37,486 --> 00:19:39,357 - How's it going? - Really good. 462 00:19:39,357 --> 00:19:41,028 Really good? Me, too. 463 00:19:41,028 --> 00:19:43,232 I think I'm gonna make it in time, but I'm not quite sure. 464 00:19:43,232 --> 00:19:46,070 I'm a bit scared. 465 00:19:46,104 --> 00:19:48,142 I just need to get it done with. 466 00:19:48,208 --> 00:19:50,112 ♪ Yes, yes, yes, yes, yes 467 00:19:50,145 --> 00:19:52,918 - Looks good. - Remy, Remy, Remy! 468 00:19:52,918 --> 00:19:55,924 - Hi! - Right, this is busy here. Wow, tell me about it. 469 00:19:55,924 --> 00:20:00,066 What did you get? So I got squid and I'm making fried calamari po'boy. 470 00:20:00,066 --> 00:20:03,105 - Wow, love that idea. - That sauce is good. What's in it? 471 00:20:03,105 --> 00:20:05,075 "Roy-sister-shiree" sauce. 472 00:20:05,109 --> 00:20:06,512 It's what? Sorry? 473 00:20:06,512 --> 00:20:10,219 - No, I call this "Roy-sister-shiree." - Roy? 474 00:20:10,253 --> 00:20:12,524 - Roy-sister-shiree? - Yes. 475 00:20:12,524 --> 00:20:14,661 - Okay, original. - You mean "Worcestershire." 476 00:20:14,661 --> 00:20:17,399 - No. Roy-sister-shiree. - Remy, it's okay, because Dad 477 00:20:17,399 --> 00:20:19,672 can't even say it any better. Dad, what's this called? 478 00:20:19,672 --> 00:20:22,377 - "Wooshter-sure" sauce. - "Wooshter-sure." 479 00:20:22,410 --> 00:20:24,147 - How do you say it? - "Wooster-sure" sauce. 480 00:20:24,147 --> 00:20:25,551 No, why'd you put "ch-ch" in the middle? 481 00:20:25,551 --> 00:20:27,387 There's no-- "Wooster-sure" sauce. 482 00:20:27,420 --> 00:20:28,590 - It's exactly how you say it. - "Woosh-ish-ish--" 483 00:20:28,657 --> 00:20:30,426 - You say it. - It doesn't need the "cha-cha." 484 00:20:30,426 --> 00:20:32,297 - That's a dance. "Cha-cha." - You said "cha-cha." 485 00:20:32,330 --> 00:20:33,967 - Girl, are you arguing with me? - No. 486 00:20:33,967 --> 00:20:35,970 You remind me of my daughter when she argues with me. 487 00:20:35,970 --> 00:20:37,407 - All right, this sounds delicious. - You need it. 488 00:20:37,440 --> 00:20:38,943 Whenever I see calamari on the menu, 489 00:20:38,977 --> 00:20:41,516 it's the first thing I order, so I cannot wait. 490 00:20:41,549 --> 00:20:43,418 Okay, little miss "Wooshter-sure-sure" sauce, 491 00:20:43,418 --> 00:20:45,757 - keep it going, yes? - Roy-sister-shiree. 492 00:20:45,757 --> 00:20:48,161 No, it's not Roy! 493 00:20:48,161 --> 00:20:53,171 - I'm almost ready. - Oh, shoot. 494 00:20:53,205 --> 00:20:56,144 That's not supposed to happen. 495 00:20:56,178 --> 00:20:58,448 - Okay. - How's it going? 496 00:20:58,448 --> 00:21:00,319 - So good! - Ooh, that looks good. 497 00:21:00,319 --> 00:21:02,625 I'm ready to go on my plate. I'm really excited. 498 00:21:02,691 --> 00:21:04,729 Dang, you already got your plate already? 499 00:21:04,729 --> 00:21:07,433 Gordon: Seven minutes to go, guys. 500 00:21:07,467 --> 00:21:09,304 - Come on, let's go. - Ah, okay. 501 00:21:09,304 --> 00:21:11,207 Tilly: So Lilo, she's got baby octopus 502 00:21:11,274 --> 00:21:13,546 and she's planning on an octopus taco. 503 00:21:13,580 --> 00:21:15,984 You know, octopus are a little bit tricky. 504 00:21:15,984 --> 00:21:17,954 - Yeah. - You got to braise it or boil it, 505 00:21:17,988 --> 00:21:21,462 give it a chance to tenderize, and it can go very wrong. 506 00:21:21,495 --> 00:21:23,132 But she cooks octopus in her dad's restaurant. 507 00:21:23,165 --> 00:21:26,004 She's very confident with it. I think it's gonna be delicious. 508 00:21:26,004 --> 00:21:28,743 - Ooh, okay. - You know, something that's tricky with Kristell 509 00:21:28,743 --> 00:21:31,281 is she's got her pasta dish completely assembled right now, 510 00:21:31,281 --> 00:21:33,753 - ruining some of that al dente texture. - Gordon: Yeah. Yeah. 511 00:21:33,753 --> 00:21:36,759 We wanna make sure it's warm, wanna make sure it has good texture on it. 512 00:21:36,759 --> 00:21:38,629 - Yeah. - And the lobster's not rubbery. 513 00:21:38,629 --> 00:21:40,199 - No, 100%. - Nah-- yeah. 514 00:21:40,232 --> 00:21:41,870 - Eh. - Alfred's gotta blowtorch. 515 00:21:41,936 --> 00:21:44,542 Aarón: Be careful there! 516 00:21:44,542 --> 00:21:47,413 He's like the most beautiful little mad scientist in the kitchen over here. 517 00:21:47,413 --> 00:21:50,554 - He has 12 pots going, a blowtorch, 17 bottles. - He's like this. 518 00:21:50,554 --> 00:21:53,626 He had the white wine out early, and the whole thing is just unbelievable. 519 00:21:53,626 --> 00:21:55,630 Gordon: We are down to the last five minutes. 520 00:21:55,630 --> 00:21:58,503 - Daphne: Wow, guys. - Start to plate your dishes. Come on! 521 00:21:58,503 --> 00:22:01,509 - Let's go, guys. - ( groans ) 522 00:22:01,509 --> 00:22:04,047 - Come on, speed up! - You got to hurry up. 523 00:22:04,047 --> 00:22:07,554 - Got it. - Gordon: We are down to our last two minutes to go. 524 00:22:07,621 --> 00:22:10,425 Come on. Finishing touches. We got to go! 525 00:22:10,492 --> 00:22:12,263 Aarón: There you go, Jordyn. Good job, young lady. 526 00:22:12,263 --> 00:22:14,033 - Oh, my gosh. - Daphne: The perfect bite. 527 00:22:14,067 --> 00:22:16,071 - Nice. - Gordon: Guys, we are down to the last minute! 528 00:22:16,071 --> 00:22:19,010 - Aarón: Let's go. - Make sure the seaweed is highlighted. 529 00:22:19,043 --> 00:22:22,250 - Where's my-- - Judges: Ten, nine, eight... 530 00:22:22,250 --> 00:22:25,389 All: Seven, six, five, 531 00:22:25,389 --> 00:22:28,563 four, three, two, one. 532 00:22:28,630 --> 00:22:30,868 Gordon: Stop! Hands in the air! 533 00:22:30,868 --> 00:22:31,902 Well done. 534 00:22:34,374 --> 00:22:36,679 Finished. 535 00:22:36,679 --> 00:22:38,717 That looks amazing by the way. Good job. 536 00:22:38,783 --> 00:22:40,787 - Alfred: I got it done. - Ooh, let me see that. 537 00:22:40,820 --> 00:22:43,893 - How you feeling? - Lilo: I feel a bit scared. 538 00:22:43,893 --> 00:22:45,563 My dish looks good, 539 00:22:45,596 --> 00:22:50,807 but I'm not quite sure that I cooked the octopus right. 540 00:22:50,807 --> 00:22:54,548 and if I didn't, I might be one of the bottom three. 541 00:22:54,548 --> 00:22:56,484 Or worse, going home. 542 00:23:08,809 --> 00:23:10,479 Right, all of you, well done. 543 00:23:10,547 --> 00:23:14,320 Now, tonight you each had to cook an amazing dish 544 00:23:14,354 --> 00:23:18,094 featuring seafood inside your treasure chest. 545 00:23:18,128 --> 00:23:21,569 Now, we're gonna take a much closer look at all your dishes. 546 00:23:21,636 --> 00:23:27,146 We're gonna see who's on top and who is in danger of walking the plank. 547 00:23:31,622 --> 00:23:34,293 Daphne: Alfred, how'd those prawns turn out for you? 548 00:23:34,360 --> 00:23:36,732 - Good. - How could you tell that they were cooked right? 549 00:23:36,732 --> 00:23:40,039 They weren't all shriveled up like this. 550 00:23:40,106 --> 00:23:43,445 - Very nice. Okay, cool. Thank you, Alfred. - Thank you. 551 00:23:45,516 --> 00:23:47,019 Señorita Jordyn. 552 00:23:47,019 --> 00:23:49,057 Look, so you went the route of tostada. 553 00:23:49,124 --> 00:23:51,529 - Yes. - Do you feel like you cooked that amberjack 554 00:23:51,596 --> 00:23:53,532 - and it's well-seasoned? - Yes. 555 00:23:53,599 --> 00:23:55,703 I like the confidence. Good job, young lady. 556 00:23:56,639 --> 00:23:58,709 - Jason. - Hello. 557 00:23:58,743 --> 00:24:01,381 - Do you think you packed a lot of flavor in this dish? - Yeah. 558 00:24:01,381 --> 00:24:02,651 And you think your fish is cooked beautifully? 559 00:24:02,651 --> 00:24:05,222 - Yeah. - Okay. Thank you very much. 560 00:24:07,159 --> 00:24:09,532 Bryson, are you happy with the cook on your tuna steak? 561 00:24:09,599 --> 00:24:11,669 I am very happy with my tuna steak. 562 00:24:11,669 --> 00:24:12,804 Happy with how you used the seaweed? 563 00:24:12,804 --> 00:24:14,407 Very happy with the seaweed. 564 00:24:14,474 --> 00:24:15,710 Good man. 565 00:24:17,079 --> 00:24:19,417 Lilo, the taco. 566 00:24:19,484 --> 00:24:21,288 And how about the tenderness of the octopus? 567 00:24:21,354 --> 00:24:23,225 You're happy with that? 568 00:24:23,225 --> 00:24:25,664 I think the tenderness of the octopus will be just right. 569 00:24:25,697 --> 00:24:30,406 - Okay. - The talent here at MasterChef is insane. 570 00:24:30,472 --> 00:24:31,509 Look at all the kids. 571 00:24:31,542 --> 00:24:34,380 We got to the top 11, 572 00:24:34,414 --> 00:24:37,052 and that has a lot of pressure. 573 00:24:37,086 --> 00:24:38,623 Gordon: Miles, seaweed, where is it? 574 00:24:38,656 --> 00:24:42,429 I incorporated my seaweed into my fettuccine. 575 00:24:42,496 --> 00:24:44,400 Thank you. 576 00:24:44,400 --> 00:24:46,170 Asher: I'm looking at the other dishes, 577 00:24:46,204 --> 00:24:51,080 and I'm scared that I'm gonna be one of the losing dishes. 578 00:24:51,080 --> 00:24:52,450 Where'd you put the seaweed in here? 579 00:24:52,518 --> 00:24:54,788 It's fried in the dredge of the calamari. 580 00:24:54,822 --> 00:24:58,696 Well, that's a clever move. Awesome. Thank you very much. 581 00:24:58,730 --> 00:25:00,833 Asher: Curry takes forever to cook, 582 00:25:00,833 --> 00:25:04,642 so I'm worried the judges might not like it. 583 00:25:04,675 --> 00:25:08,014 Oh, no. What's gonna happen? 584 00:25:09,651 --> 00:25:11,187 Did you incorporate your seaweed in there? 585 00:25:11,221 --> 00:25:15,029 Yes, I used it as a garnish and also in the curry. 586 00:25:15,062 --> 00:25:16,765 Thank you very much. 587 00:25:20,807 --> 00:25:22,544 - Kristell. - Hi! 588 00:25:22,578 --> 00:25:24,614 Young lady, you had everything in the pan with, 589 00:25:24,681 --> 00:25:26,885 like, 20 minutes to go, which doesn't bode well 590 00:25:26,885 --> 00:25:28,756 for the pasta or the lobster. 591 00:25:28,823 --> 00:25:30,627 I just wanted to get it ready 592 00:25:30,693 --> 00:25:32,965 'cause I didn't want to lose out of time. 593 00:25:32,965 --> 00:25:34,033 Thank you. 594 00:25:41,749 --> 00:25:45,489 Right, it's time to taste our top three dishes. 595 00:25:45,524 --> 00:25:49,463 Now, whoever made the best dish will win that seaside vacation 596 00:25:49,463 --> 00:25:51,501 for you and your entire family. 597 00:25:51,501 --> 00:25:54,374 The first dish we'd like to dive into. 598 00:25:54,407 --> 00:25:57,615 This dish we felt had great flavors, showed great flair. 599 00:25:57,615 --> 00:26:00,520 Please step forward, 600 00:26:00,586 --> 00:26:01,855 Alfred. 601 00:26:05,496 --> 00:26:06,932 Yes, I'm top three! 602 00:26:06,932 --> 00:26:10,139 No matter what, I'm going up to that balcony of safety. 603 00:26:10,172 --> 00:26:13,913 This chowder keeps me warm in North Dakota, 604 00:26:13,913 --> 00:26:17,921 so I hope it warms up the judges' heart and I win. 605 00:26:17,988 --> 00:26:22,129 Alfred, tell us what seafood you found inside your treasure chest, 606 00:26:22,129 --> 00:26:24,400 what seaweed you used, 607 00:26:24,467 --> 00:26:25,770 and tell us what the dish is called. 608 00:26:25,803 --> 00:26:30,547 Alfred: I got prawn, so I made a prawn chowder 609 00:26:30,614 --> 00:26:32,951 and a seaweed butter crostini 610 00:26:32,951 --> 00:26:36,926 with sea lettuce and torched cheese on the top. 611 00:26:36,959 --> 00:26:38,796 So, visually, listen, this dish looks hearty. 612 00:26:38,829 --> 00:26:40,432 - It's you on a plate. - Yep. 613 00:26:40,499 --> 00:26:42,538 I love the colors. I love the vibrancy. 614 00:26:42,538 --> 00:26:45,175 - Shall we dig in? - As we say, chow down. 615 00:26:45,209 --> 00:26:46,813 - Gordon: "As we say, chow down." - Chow down. 616 00:26:46,813 --> 00:26:49,350 Gordon: Thank you. Okay. 617 00:26:49,417 --> 00:26:51,955 What did you do with the shrimp heads and the tails? Where did they go? 618 00:26:51,955 --> 00:26:56,632 I turned them into the broth for the veggies. 619 00:27:02,578 --> 00:27:04,815 Alfred, this is a really good chowder. 620 00:27:04,815 --> 00:27:08,255 I love the cook on the shrimp, but the real essence 621 00:27:08,255 --> 00:27:09,992 of this dish is the flavor of that broth. 622 00:27:10,059 --> 00:27:13,431 It's got this really nice shrimp bisque flavor. 623 00:27:13,464 --> 00:27:14,834 - Good job. - Thank you. 624 00:27:14,834 --> 00:27:17,206 Alfred, for me this screams like a comfort dish. 625 00:27:17,206 --> 00:27:19,845 and I love the way you made a seaweed butter 626 00:27:19,912 --> 00:27:22,416 and doing it on that crostini that you can dip in. 627 00:27:22,450 --> 00:27:24,722 It's really, really delicious. 628 00:27:24,788 --> 00:27:27,259 You made smart decisions when it comes to the vegetables. 629 00:27:27,259 --> 00:27:30,734 They were hearty enough to stand up to that really powerful broth that you created. 630 00:27:30,734 --> 00:27:31,969 Fantastic job, young man. 631 00:27:32,002 --> 00:27:34,474 Gordon: Thank you. Good job. 632 00:27:34,474 --> 00:27:36,177 - Alfred. - Man. 633 00:27:38,682 --> 00:27:40,485 The next dish that we are dying to taste further 634 00:27:40,520 --> 00:27:43,726 is made by one of the youngest cooks in this competition, 635 00:27:43,726 --> 00:27:45,897 who made great use of the seaweed. 636 00:27:45,963 --> 00:27:48,769 Please step forward, Jordyn. 637 00:27:49,571 --> 00:27:51,875 Good job, Jordyn. 638 00:27:56,484 --> 00:27:58,889 Jordyn: I made amberjack tostada 639 00:27:58,956 --> 00:28:02,429 with avocado crema and a seaweed salad. 640 00:28:02,496 --> 00:28:07,373 The seaweed that I used was ogo, sea lettuce, and dulse. 641 00:28:07,406 --> 00:28:09,678 I mean, visually to me, that looks delicious. 642 00:28:09,711 --> 00:28:13,484 - Looks like you've cooked it perfectly, that amberjack. - Thank you. 643 00:28:13,519 --> 00:28:15,723 So, tostada's nice and crispy. 644 00:28:25,643 --> 00:28:27,581 Aarón: Miss Jordyn, I'm super impressed. 645 00:28:27,581 --> 00:28:29,785 The fact that you took that amberjack and seasoned it so well, 646 00:28:29,851 --> 00:28:31,788 - really well done, young lady. - Thank you. 647 00:28:31,855 --> 00:28:33,425 Daphne: What a fabulous bite. 648 00:28:33,425 --> 00:28:35,462 And the seaweed that you very boldly used three ways 649 00:28:35,530 --> 00:28:38,335 comes through in such a beautiful crunchy manner. 650 00:28:38,335 --> 00:28:41,307 The only thing I would change is the avocado crema's quite thick, 651 00:28:41,341 --> 00:28:43,411 and because it's very rich and fatty, kind of mutes the other flavors. 652 00:28:43,445 --> 00:28:46,551 But other than that, absolutely phenomenal. 653 00:28:46,618 --> 00:28:48,723 Jordyn, I'm loving the confidence. 654 00:28:48,756 --> 00:28:51,494 That plate's got more seaweed in it than my head had earlier, 655 00:28:51,562 --> 00:28:54,500 so I want to commend you on that, and you've cooked the fish beautifully. 656 00:28:54,500 --> 00:28:56,872 - Really good job. Well done. - Daphne: Thank you. 657 00:29:04,654 --> 00:29:07,961 Okay, the last dish of the top three tonight 658 00:29:07,961 --> 00:29:13,539 was cooked by a young man who went in a more exotic direction. 659 00:29:13,539 --> 00:29:16,878 Please step forward, Asher. 660 00:29:19,718 --> 00:29:21,788 I'm in the top three. Let's go! 661 00:29:21,822 --> 00:29:24,728 This dish represents all the hard work 662 00:29:24,794 --> 00:29:27,968 my dad did before me at "MasterChef," 663 00:29:27,968 --> 00:29:32,343 and I wanna make my dad super duper ultra proud. 664 00:29:32,376 --> 00:29:35,616 I made a halibut with Thai yellow curry, 665 00:29:35,649 --> 00:29:38,989 white rice, and velvet horn seaweed as a garnish, 666 00:29:39,056 --> 00:29:41,528 but also inside this curry sauce. 667 00:29:41,528 --> 00:29:45,537 Visually, I have to tell you, this looks really gorgeous. 668 00:29:45,603 --> 00:29:49,377 I really can anticipate how delicious this flavor's gonna be. 669 00:29:49,410 --> 00:29:52,115 All right, let's look at this fish, shall we? 670 00:29:52,115 --> 00:29:56,725 - Let's see if it's lovely, juicy. - ( Aarón whistles ) 671 00:29:56,725 --> 00:29:57,961 - How does that look to you? - Good. 672 00:29:57,994 --> 00:29:59,697 Really nice, right? 673 00:29:59,697 --> 00:30:03,438 - What are the herbs in here? - So, there's cilantro, 674 00:30:03,438 --> 00:30:08,549 Thai basil leaves, kaffir lime leaves, and green onions. 675 00:30:08,616 --> 00:30:12,122 - Wow. - Asher, managing a curry's not easy. 676 00:30:12,156 --> 00:30:14,160 It can easily overwhelm a dish. 677 00:30:14,160 --> 00:30:17,634 And I have to say, to be able to pull off that kind of Thai curry? 678 00:30:17,700 --> 00:30:19,972 Impressive stuff. Well done. 679 00:30:20,005 --> 00:30:21,775 Tilly: I think you did a great job, 680 00:30:21,842 --> 00:30:23,011 and that velvet horn seaweed is just-- 681 00:30:23,044 --> 00:30:24,146 it's fun, it's different. 682 00:30:24,146 --> 00:30:26,785 - I really enjoyed that. - Thank you. 683 00:30:26,852 --> 00:30:28,689 The halibut's cooked beautifully. 684 00:30:28,723 --> 00:30:31,461 And it's one of the most difficult proteins tonight to cook, 685 00:30:31,461 --> 00:30:35,202 so to slip that into the curry the way you did is genius. 686 00:30:35,202 --> 00:30:38,909 And your dad, he is gonna be so proud, 687 00:30:38,909 --> 00:30:41,582 because I can taste the connection. 688 00:30:41,649 --> 00:30:46,057 So hats off to dad, but congratulations to you. 689 00:30:46,057 --> 00:30:47,760 - Thank you. - Well done. 690 00:30:47,760 --> 00:30:48,929 Thank you, Asher. 691 00:30:48,996 --> 00:30:51,367 - Join your friends. - Well done. 692 00:30:53,004 --> 00:30:57,079 Okay, you have given us all a lot to discuss. 693 00:30:57,146 --> 00:30:59,952 Please, give us a moment. 694 00:30:59,952 --> 00:31:01,755 So fun. So, Alfred's chowder, 695 00:31:01,822 --> 00:31:05,195 - smart move with the flavor of that broth. - Yeah. 696 00:31:05,228 --> 00:31:08,503 - And a good place for seaweed. - The tostada, you loved those. 697 00:31:08,569 --> 00:31:10,005 Aarón: Yeah, I mean, and Jordyn did a great job 698 00:31:10,039 --> 00:31:12,075 of just using the right amount of elements 699 00:31:12,075 --> 00:31:13,444 - and the proportions. - Sure. 700 00:31:13,478 --> 00:31:15,081 - That was good, wasn't it? - Great. 701 00:31:15,081 --> 00:31:17,486 Tilly: It was really good. She did have good flavors. 702 00:31:17,486 --> 00:31:22,028 - Yeah. Asher's curry. - Tilly: I mean, 60 minutes, that's not a lot of time 703 00:31:22,062 --> 00:31:23,699 to build that level of flavor 704 00:31:23,699 --> 00:31:25,035 and really nail the cook on everything. 705 00:31:25,068 --> 00:31:26,905 - Unreal. - Right. 706 00:31:32,383 --> 00:31:34,521 - Oof. - Right. 707 00:31:34,587 --> 00:31:36,926 Alfred, Jordyn, Asher, three outstanding dishes, 708 00:31:36,959 --> 00:31:38,127 and the good news is all three of you 709 00:31:38,194 --> 00:31:40,633 are safe from elimination tonight. 710 00:31:40,666 --> 00:31:45,810 but after a lot of discussion, we do have a winner. 711 00:31:45,843 --> 00:31:49,250 We feel that the best dish of the night 712 00:31:49,250 --> 00:31:53,525 showed great flair, restraint, but really did highlight 713 00:31:53,592 --> 00:31:58,001 the seafood and the seaweed to its absolute best. 714 00:31:58,067 --> 00:31:59,938 That dish belongs to... 715 00:32:15,536 --> 00:32:19,845 Alfred, Jordyn, Asher, we do have a winner. 716 00:32:19,845 --> 00:32:21,447 That dish belongs to... 717 00:32:26,224 --> 00:32:28,328 Asher. 718 00:32:28,328 --> 00:32:30,265 Well done. 719 00:32:30,265 --> 00:32:33,004 - Congratulations. - Thank you. 720 00:32:33,004 --> 00:32:34,708 You've won an all-expenses 721 00:32:34,741 --> 00:32:35,910 paid trip to SLO Cal, 722 00:32:35,976 --> 00:32:38,247 San Louis Obispo county, 723 00:32:38,281 --> 00:32:41,287 in the center of California central coast. 724 00:32:41,287 --> 00:32:45,295 And the activities, like fishing and surfing, 725 00:32:45,295 --> 00:32:48,034 - how cool is that? - Awesome! 726 00:32:48,034 --> 00:32:50,873 Amazing. Right, you three, all of you head up 727 00:32:50,873 --> 00:32:52,009 to the safety of the balcony. Well done. 728 00:32:52,042 --> 00:32:53,845 Well done. 729 00:32:53,879 --> 00:32:57,553 I'm the winning dish. Let's go! 730 00:32:57,553 --> 00:33:00,292 I'm so proud. My dad's probably so happy. 731 00:33:00,292 --> 00:33:04,299 - Yeah! - This place is awesome. 732 00:33:04,299 --> 00:33:06,871 Excellent. Now listen carefully, 733 00:33:06,905 --> 00:33:09,176 we feel there were three dishes 734 00:33:09,176 --> 00:33:10,579 that were not up to our standard. 735 00:33:10,579 --> 00:33:12,950 The first dish we need to bring forward 736 00:33:13,017 --> 00:33:14,955 and take a much deeper look at, 737 00:33:15,022 --> 00:33:16,892 this individual hails from the South. 738 00:33:16,925 --> 00:33:20,966 Please step forward... 739 00:33:21,033 --> 00:33:22,803 Kristell. 740 00:33:25,041 --> 00:33:29,050 I feel butterflies so much in my stomach. 741 00:33:29,050 --> 00:33:31,020 And I'm like, oh, my gosh. 742 00:33:31,053 --> 00:33:33,191 I did so many wrong things. 743 00:33:33,191 --> 00:33:36,330 Now, what's the name of the dish please? 744 00:33:36,330 --> 00:33:39,938 I made lobster fra diavolo. 745 00:33:39,938 --> 00:33:42,076 My seaweed is dulse, 746 00:33:42,076 --> 00:33:45,215 and I put some seaweed when I was making the sauce, 747 00:33:45,215 --> 00:33:47,352 and I put some seaweed on top. 748 00:33:47,352 --> 00:33:50,091 So visually, it's hard to tell it's lobster 749 00:33:50,091 --> 00:33:51,929 because you cut it to such small pieces. 750 00:33:51,995 --> 00:33:55,201 When you've got such a prime beautiful lobster, show it off. 751 00:33:55,235 --> 00:33:57,873 - Shall we dig in? - Let's. 752 00:33:57,873 --> 00:34:01,815 - And then what was the sauce? - The sauce had chilies 753 00:34:01,848 --> 00:34:05,723 with garlic and shallots and seaweed. 754 00:34:07,861 --> 00:34:11,768 You know, I just think 'cause you started so early, the lobster overcooked slightly. 755 00:34:11,768 --> 00:34:14,040 You just needed to kind of manage your time a little better. 756 00:34:14,040 --> 00:34:16,678 The biggest problem here, and it was something that we talked to you about, 757 00:34:16,745 --> 00:34:21,387 was you rushed and cooked the pasta too early, and now it's mushy. 758 00:34:21,387 --> 00:34:24,661 But I do think the flavor is here. We need more of it. 759 00:34:24,661 --> 00:34:28,669 I think the pasta was almost too much volume of pasta for how much sauce you had. 760 00:34:28,669 --> 00:34:30,906 I really want to taste more of that sauce. 761 00:34:30,906 --> 00:34:33,779 Yeah, when lobster sits in the pasta for that length of time, 762 00:34:33,779 --> 00:34:36,250 sadly, it just goes rubbery, and that's what we got here. 763 00:34:36,283 --> 00:34:38,789 What I do love is the heat in this sauce. 764 00:34:38,789 --> 00:34:42,964 The flavor's there, right? It's just the execution that you rushed. 765 00:34:42,997 --> 00:34:44,333 Thank you. 766 00:34:46,771 --> 00:34:49,143 Such a shame. I know she can cook better than that. 767 00:34:49,143 --> 00:34:50,345 Absolutely. 768 00:34:52,717 --> 00:34:55,422 All right, in this next dish we'd like to take a closer look at, 769 00:34:55,422 --> 00:34:59,296 we were all concerned there wasn't enough seasoning. 770 00:34:59,296 --> 00:35:00,599 Please step forward... 771 00:35:03,037 --> 00:35:04,339 Jason. 772 00:35:06,010 --> 00:35:08,180 Oh, no. 773 00:35:13,158 --> 00:35:15,062 Okay, Jason, tell us what you made. 774 00:35:15,128 --> 00:35:17,433 Jason: I made a mahi mahi sandwich with-- 775 00:35:17,433 --> 00:35:20,038 the side is French fries, and an ogo seaweed 776 00:35:20,038 --> 00:35:21,808 and gochujang remoulade. 777 00:35:21,875 --> 00:35:23,278 It's a very simple presentation. 778 00:35:23,311 --> 00:35:26,718 It's basic lettuce. It's basic tomato. 779 00:35:26,718 --> 00:35:30,024 So, we're really hoping that the flavor comes through in a big way. 780 00:35:30,058 --> 00:35:32,195 - Shall we? - Gordon: Shall we? 781 00:35:32,228 --> 00:35:34,065 Daphne: Gonna give this a cut. 782 00:35:34,065 --> 00:35:35,636 Mahi mahi you said was the protein? 783 00:35:35,703 --> 00:35:39,209 And what were you hoping the cook is on that? 784 00:35:39,276 --> 00:35:42,182 - Juicy. - Juicy, okay. 785 00:35:42,216 --> 00:35:43,518 Let's take a look. 786 00:35:57,346 --> 00:35:59,350 Listen, I love fish burgers, right? 787 00:35:59,350 --> 00:36:01,320 I absolutely adore them. 788 00:36:01,354 --> 00:36:04,126 I think this one is just a little bit sad. 789 00:36:04,193 --> 00:36:06,030 It's under-seasoned. 790 00:36:06,030 --> 00:36:10,906 Sadly, my side of the fish was dry and little bit overcooked. 791 00:36:10,973 --> 00:36:15,148 But it reminds me of my school report-- "Could've tried a bit harder." 792 00:36:15,182 --> 00:36:19,289 Tilly: Jason, I think the sauce you made was really delicious. 793 00:36:19,289 --> 00:36:23,899 It's just a shame that that fish didn't have the exact same flavoring. 794 00:36:23,899 --> 00:36:27,373 Unfortunately the fish was supposed to be the star of the dish and the seaweed, 795 00:36:27,406 --> 00:36:30,178 and I kind of feel like the seaweed got hidden. 796 00:36:30,178 --> 00:36:35,121 I don't think this was your best effort at making it a truly star-worthy, 797 00:36:35,155 --> 00:36:38,160 "MasterChef Junior" worthy flavorful dish. 798 00:36:38,227 --> 00:36:40,799 It's just hard to see 60 minutes here. 799 00:36:40,799 --> 00:36:42,036 - You know what I'm saying? - Right. 800 00:36:42,102 --> 00:36:43,539 - Yes, Chef. - Thank you. 801 00:36:43,539 --> 00:36:45,241 - Thank you, Jason. - Aarón: Thank you. 802 00:36:45,241 --> 00:36:46,878 Jason: I feel very nervous 803 00:36:46,912 --> 00:36:48,582 because I'm walking down the plank right now. 804 00:36:50,987 --> 00:36:52,924 The challenge was really hard. 805 00:36:52,924 --> 00:36:56,163 So right now is so scary because who knows what is going to happen to me. 806 00:36:56,230 --> 00:36:58,602 I do not wanna go home right now. 807 00:37:11,293 --> 00:37:12,997 Tilly: Okay, the last dish belongs 808 00:37:13,064 --> 00:37:17,373 to someone who had to deal with a very challenging protein. 809 00:37:17,406 --> 00:37:20,913 Please come forward, Lilo. 810 00:37:22,015 --> 00:37:23,786 Not Lilo. 811 00:37:23,819 --> 00:37:27,292 I am really sad that I am in the bottom three again, 812 00:37:27,325 --> 00:37:28,829 and I don't want to be here. 813 00:37:28,829 --> 00:37:31,735 I'm just a bit worried about my octopus, 814 00:37:31,735 --> 00:37:34,941 'cause I don't know if it's cooked good enough for Gordon Ramsay. 815 00:37:34,975 --> 00:37:38,749 But I think it is and I'm gonna trust my instincts. 816 00:37:38,816 --> 00:37:44,493 I made octopus tacos with pickled vegetables and lime crema, 817 00:37:44,493 --> 00:37:48,334 and I put my ogo seaweed on top. 818 00:37:48,334 --> 00:37:50,840 I think I'd love to see a little bit more color 819 00:37:50,873 --> 00:37:53,478 when you char the octopus just to help it get that extra flavor 820 00:37:53,478 --> 00:37:55,916 - and help the texture of it. - Okay. 821 00:37:55,949 --> 00:37:57,520 - Shall we? - Thank you. 822 00:38:11,313 --> 00:38:15,188 Lilo, I don't think you nailed the octopus tonight. It's a little bit rubbery. 823 00:38:15,255 --> 00:38:18,194 It doesn't have the great texture it could have had if you'd boiled it, 824 00:38:18,261 --> 00:38:21,133 dried it out a little bit, and then hit it really hard on that grill pan 825 00:38:21,166 --> 00:38:24,874 so it got nice char marks. But I love this pickle. 826 00:38:24,874 --> 00:38:27,881 I think it's so beautifully balanced with acid and sweet, 827 00:38:27,914 --> 00:38:30,853 and that you added the seaweed in there was a really clever, smart touch. 828 00:38:30,886 --> 00:38:35,262 The octopus was a miss, but it's also a very challenging protein to nail. 829 00:38:35,295 --> 00:38:40,906 Lilo, you kind of put a lot of sauce on the actual taco itself, okay? 830 00:38:40,939 --> 00:38:43,946 It's delicious, but cut back on it, okay? 831 00:38:44,013 --> 00:38:46,283 Lilo, I'm surprised to see you here again. 832 00:38:46,350 --> 00:38:48,922 You have access to a restaurant. 833 00:38:48,955 --> 00:38:52,796 You get to go and spend time with dad behind the line, 834 00:38:52,830 --> 00:38:55,503 and I want to see that experience on the plate. 835 00:38:55,536 --> 00:38:58,709 Because right now, I'm not tasting it. 836 00:38:58,709 --> 00:38:59,710 Thank you. 837 00:39:02,482 --> 00:39:06,624 - Oh, no. - You did amazing, okay? 838 00:39:09,063 --> 00:39:13,972 Kristell, Jason, and Lilo, tonight you three went somewhat adrift out there. 839 00:39:13,972 --> 00:39:17,045 And now one of you, sadly, will be going home. 840 00:39:17,079 --> 00:39:21,420 But right now we need a moment because this is gonna be a very tough decision. 841 00:39:21,420 --> 00:39:23,123 Please excuse us. 842 00:39:25,563 --> 00:39:28,969 It's probably gonna be me. I've been here two times. 843 00:39:29,002 --> 00:39:31,941 So, when it comes to the proteins, I mean, 844 00:39:31,941 --> 00:39:33,812 let's go down the list here, right? 845 00:39:33,812 --> 00:39:35,247 - I mean, talk about Kristell. - Gordon: Well, the lobster, 846 00:39:35,314 --> 00:39:37,319 I mean, that had the makings of a highly successful dish. 847 00:39:37,386 --> 00:39:38,855 Unfortunately, the pasta was overcooked 848 00:39:38,922 --> 00:39:42,329 and the lobster was sadly overcooked as well. 849 00:39:42,329 --> 00:39:43,832 You know, I think the flavors were there. 850 00:39:43,832 --> 00:39:45,602 She just could've developed it even further. 851 00:39:45,602 --> 00:39:47,606 Aarón: Jason was really-- 'cause-- 852 00:39:47,673 --> 00:39:50,211 again, it's a frustrating dish 'cause it has all the makings, 853 00:39:50,211 --> 00:39:51,848 but it just had no seasoning. 854 00:39:51,848 --> 00:39:54,219 It seemed very basic to me in that preparation. 855 00:39:54,252 --> 00:39:57,325 You're absolutely right. But also, mahi mahi needs lifting, right? 856 00:39:57,359 --> 00:39:59,162 - It needs big flavor. - Big flavor. 857 00:39:59,229 --> 00:40:02,168 - And there was no seasoning on that. - ( sighs ) 858 00:40:11,287 --> 00:40:12,623 And the tacos from Lilo? 859 00:40:12,690 --> 00:40:14,560 Tilly: I think Lilo had it tough. 860 00:40:14,594 --> 00:40:16,597 I mean, baby octopus at that age. 861 00:40:16,597 --> 00:40:18,301 She did have good flavors, it's more just, like-- 862 00:40:18,334 --> 00:40:20,472 again, it's how she builds the taco 863 00:40:20,472 --> 00:40:22,175 - and what she adds in. - Aarón: Yeah, sure. Yeah. 864 00:40:22,175 --> 00:40:25,649 It was just missing the vibrancy across those tacos. 865 00:40:28,922 --> 00:40:30,391 - Gordon: Are you happy? - All right, guys. I think we're good. 866 00:40:30,458 --> 00:40:32,061 - We're good? Thank you. - Thank you. 867 00:40:40,177 --> 00:40:44,185 Kristell, Jason, and Lilo, tonight was a tough, tough challenge. 868 00:40:44,252 --> 00:40:48,929 We've come to an agreement, and the young home cook 869 00:40:48,929 --> 00:40:51,834 who will be going home tonight is... 870 00:40:56,711 --> 00:40:59,684 Jason. 871 00:40:59,684 --> 00:41:02,088 Kristell and Lilo, please say goodbye to Jason 872 00:41:02,155 --> 00:41:03,692 - and head back to your stations. - ( whimpering ) 873 00:41:03,759 --> 00:41:05,428 You know how good you did? 874 00:41:05,495 --> 00:41:08,500 Here, don't cry. It's okay. Don't cry. 875 00:41:11,340 --> 00:41:13,077 Keep your head up. 876 00:41:13,077 --> 00:41:17,418 Oh, mate. Young man, listen first of all, 877 00:41:17,485 --> 00:41:19,691 I love your energy. 878 00:41:19,691 --> 00:41:23,297 And when I first met you, honestly, you'd lit this room up. 879 00:41:23,330 --> 00:41:29,309 Sadly tonight, that mahi mahi just needed more seasoning 880 00:41:29,309 --> 00:41:31,413 and a touch more love from you. 881 00:41:31,446 --> 00:41:33,552 Jason, you've done something 882 00:41:33,585 --> 00:41:35,989 most people will never do in their whole life 883 00:41:36,056 --> 00:41:37,526 and you've done it by the time you were nine. 884 00:41:37,559 --> 00:41:39,096 And I can't wait to see 885 00:41:39,096 --> 00:41:40,732 what you continue to do in the kitchen, 886 00:41:40,732 --> 00:41:42,268 because I know it'll be great. 887 00:41:42,335 --> 00:41:44,440 Gordon: Promise me you're gonna continue cooking. 888 00:41:44,507 --> 00:41:46,243 - Yes. - Good boy. 889 00:41:46,310 --> 00:41:48,214 Jason, come and say goodbye, bud. Give us a hug. 890 00:41:48,214 --> 00:41:50,953 Jason: It's hard to hear that I'm going home, 891 00:41:50,953 --> 00:41:53,324 but I'm really hoping that my mom will be proud of me 892 00:41:53,391 --> 00:41:55,596 for making it into the top 11. 893 00:41:55,663 --> 00:41:58,134 There you go, my man. Take care. Safe trip back. 894 00:41:58,201 --> 00:42:02,475 I have learned that cooking seafood, it's not that easy. 895 00:42:02,543 --> 00:42:04,747 It just takes practice to cook seafood. 896 00:42:07,753 --> 00:42:11,360 - Good job, Jason! - All: Bye! 897 00:42:11,360 --> 00:42:13,699 - Bye, Jase. - Bye! 898 00:42:13,732 --> 00:42:15,703 - Take care, bud. - Bye! 899 00:42:15,736 --> 00:42:17,639 - Bye! - Bye, bud. 900 00:42:19,710 --> 00:42:21,714 Gordon: Next time, the MasterChef kitchen 901 00:42:21,747 --> 00:42:24,352 - welcomes some sporting superstars. - Oh. 902 00:42:24,419 --> 00:42:28,494 - The Harlem Globetrotters. - Oh! 903 00:42:28,562 --> 00:42:30,565 - Take it all in. - ( squealing ) 904 00:42:30,599 --> 00:42:34,139 - Oh! - ( cheering ) 905 00:42:34,139 --> 00:42:38,047 And the junior home cooks face their first team challenge. 906 00:42:38,114 --> 00:42:43,024 You are gonna have to make these Globetrotters hearty, filling meals. 907 00:42:43,057 --> 00:42:45,729 Do any of our guests have any dietary requirements? 908 00:42:45,763 --> 00:42:49,235 - Chef Gordon, I'm vegan. - Oh, no. 909 00:42:49,269 --> 00:42:52,241 - Pick up the heat. - Aah! 910 00:42:52,241 --> 00:42:53,645 Need to get that chicken out. 911 00:42:53,712 --> 00:42:54,747 This is definitely not done right here, 912 00:42:54,747 --> 00:42:55,750 I can tell you that right now. 913 00:42:55,783 --> 00:42:57,619 - Back up. Hot! - Got it? 914 00:42:57,653 --> 00:42:59,355 - ( gasping ) - Gordon: Bryson, you okay? 915 00:42:59,389 --> 00:43:00,491 I burned myself! 916 00:43:00,525 --> 00:43:02,395 - ( crying ) - Medic, please. 917 00:43:02,462 --> 00:43:05,000 - Oh, my God. - ( whimpering )