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00:00:01,252 --> 00:00:02,334
Gordon: Previously
on "masterchef junior"...
2
00:00:02,336 --> 00:00:05,379
- Whoa!
- Each team will have to make
3
00:00:05,423 --> 00:00:08,298
- As many pancakes as they can.
- Help. Help, michael.
4
00:00:08,342 --> 00:00:10,050
We have to move faster, alfred.
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00:00:10,052 --> 00:00:12,344
The winning team
is the red team!
6
00:00:12,430 --> 00:00:15,055
- Next up, ice cream desserts.
- Run!
7
00:00:15,057 --> 00:00:16,598
- Let's go!
- All I need is one banana.
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00:00:16,600 --> 00:00:19,143
- Bryson,
those peaches look good.
- Thank you.
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00:00:19,186 --> 00:00:21,729
Asher, you have absolutely
knocked it out of the park.
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00:00:21,731 --> 00:00:25,107
It is frickin' delicious.
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00:00:25,109 --> 00:00:26,984
I don't think you need
the ganache.
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00:00:27,028 --> 00:00:28,736
The bananas don't do
anything for me.
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It doesn't need
the whipped cream.
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The young cook heading home
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00:00:32,491 --> 00:00:35,159
Tonight is alfred.
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00:00:35,244 --> 00:00:37,703
I'm really gonna miss you, bud,
and I'm really proud of you.
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00:00:37,747 --> 00:00:42,291
- All: Bye!
- Tonight...
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00:00:42,376 --> 00:00:44,501
- It's a time machine!
- Bye, guys.
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00:00:44,545 --> 00:00:48,130
- Bye!
- ...We're taking a trip
through time.
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00:00:48,174 --> 00:00:49,965
- ( buzzing )
- ( yelps )
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00:00:50,009 --> 00:00:51,467
( whirring )
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00:00:51,510 --> 00:00:53,385
( squealing, laughing )
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I told you this was a bad idea.
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00:00:55,556 --> 00:00:59,141
You have to take these dishes
from your past
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00:00:59,185 --> 00:01:01,310
And turn them into dishes
from your future.
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00:01:01,395 --> 00:01:03,103
- Shoot, shoot, shoot.
- Pressure's on.
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- A little bit.
- But on the journey
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- To the semifinals...
- Stop!
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...One young home cook
will be left behind.
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- I'm crunching
a little bit of a dirt.
- There's nothing worse.
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What a shame.
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( music playing )
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( whirring, beeping )
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( ticking )
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Daphne: Come on, guys.
Check this out.
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( growling )
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Come on, gordon.
Get in the time machine.
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I don't think it's a good idea.
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Dad, don't be a chicken.
Come on.
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00:01:36,555 --> 00:01:38,430
But why me?
Why can't you go in, aarón?
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00:01:38,516 --> 00:01:40,140
Come on.
What could possibly go wrong?
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- Yeah, a lot.
- ( laughs )
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- Whoa!
- Whoa!
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00:01:50,402 --> 00:01:52,986
- This is awesome!
- What? What?
45
00:01:53,030 --> 00:01:55,364
- Whoa!
- Yo, it's a dinosaur!
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- It's so fun!
- It's a time machine!
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A time machine!
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Being the top five
best home cook in america
feels so good,
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00:02:04,208 --> 00:02:07,417
But this puts a little bit
of pressure on me 'cause
I'm a little bit nervous
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00:02:07,419 --> 00:02:12,005
That the judges are gonna be
a little bit more harder,
but I think I got this.
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Why is there smoke?
What's going on?
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- I'm scared.
- Hi, guys! Feeling good?
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- All: Yes, chef!
- Gordon: All right, listen.
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You guys,
you'll never believe this.
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Miss daphne
made this time machine.
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- What?
- But she wants me
to try it out.
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- Right?
- Yes!
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- Yeah!
- I've never been
in a time machine,
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But I have been in my mom's car,
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And she's singing songs
from the 1800s
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When she was born,
the olden days.
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So that's kind of like
a time machine.
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But, I mean, daphne's
time machine is so cool.
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It's, like, I don't know
how she built that.
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I need you to be brave
about this, gordon.
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Get in the machine.
Come on.
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- Yeah!
- Get in the machine!
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- Fine.
- Get in the machine.
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Step right up, gordon.
Right inside.
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- Bye, guys.
- Say goodbye.
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- Bye!
- Oh, man!
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- Bye!
- Bye, gordon!
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- Hasta la vista!
- Bye, chef gordon.
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( cheering )
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Hey!
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Okay, now wait.
Let me just remember.
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I think it's this.
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00:03:07,104 --> 00:03:09,646
Um, right.
Up and down twice,
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00:03:09,648 --> 00:03:12,232
- And then this side
and this side.
- ( alarm blaring )
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- Uh, wait, wait.
- I think that's right.
Maybe this one also.
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Daphne, hold on.
What does this button do
right here?
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- No, no, don't push that one.
Do not--
- ( yelps )
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Aah! Aah!
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- Oh, my gosh!
- Oh!
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I see smoke coming out,
sparks are flying everywhere.
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Is chef gordon
just gonna evaporate in it?
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00:03:29,376 --> 00:03:31,418
- Oh, my goodness.
- ( imitates explosion )
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00:03:31,420 --> 00:03:34,463
- ( powering down )
- gordon?
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- Chef gordon!
- Gordon!
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- Whoa!
- Oh, no!
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00:03:43,140 --> 00:03:45,307
- Come on, you donuts!
- ( squealing )
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- Aarón: What?
- Tilly: Dad!
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- Gordon!
- I told you this
was a bad idea.
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- Oh, my gosh.
- Was he this angry
when he was that young?
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I love this.
Dad, eat your vegetables
and clean your room.
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Don't talk to your father
that way.
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00:04:01,617 --> 00:04:04,159
- ( laughing )
- I love it.
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00:04:04,161 --> 00:04:07,412
- Wow.
- Wait. Guys, I think
I know what happened.
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00:04:07,456 --> 00:04:09,373
Gordon, I'm just gonna
have to ask you to go back
inside that machine
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00:04:09,416 --> 00:04:11,291
One little second,
okay, buddy?
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00:04:11,293 --> 00:04:14,711
- No, don't go back in there!
- Go eat your brussels sprouts!
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Hasta la vista, baby!
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( laughing )
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He's scary as
a four-year-old. Okay.
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- Turn him back
into chef gordon.
- Okay.
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Middle, right.
Yes. Okay, good.
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- Ooh!
- Aah!
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- Ooh, please.
- Is he back?
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- Daphne: Come on, gordon!
- Dad!
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- What did it-- what? What?
- Thank goodness.
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- Yeah!
- I told you. Seriously?
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- Daphne: You were scary.
- Man!
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You were scary
as a four-year-old.
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Your time machine
is too unpredictable.
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Dear, oh, dear, oh, dear.
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But honestly,
while I was in there,
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I did have a great idea
for tonight's challenge.
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Let's send all of you
on a time travel adventure.
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- Oh, no.
- Excuse me.
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- No!
- We're not going in there.
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- What?
- Wow.
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- There you go.
- What is that?
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Right, I've just returned
from the past,
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And I've brought with me
the very first dishes
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You ever cooked
when you stepped inside
the "masterchef junior" kitchen.
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- What?
- What?
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Gordon: Right, listen carefully,
because your challenge tonight
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Is to take these dishes
from your past
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And turn them into dishes
from your future.
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00:05:24,408 --> 00:05:26,408
- What?
- So, week one, bryson,
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The moment you stepped
into the masterchef kitchen
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You made a rib eye cap
with compound butter.
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- Remember that one?
- Mm-hmm. Yes, chef.
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Gordon: Well done.
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Michael, you made
flipping shrimp pasta pesto.
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00:05:39,131 --> 00:05:43,383
Remy, you made chicken
roasted over those carrots
and mashed potatoes.
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Jordyn, seven weeks ago,
you made a delicious
pan-seared pork chop
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With homemade barbeque sauce,
right? Beautiful.
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Asher, you made
the delicious surf and turf
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With that beautiful
butter-poached lobster.
Oh, man.
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Kids, I can see five amazing
young home cooks here
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Who might become five
michelin star winning chefs
when they grow up.
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So tonight think
about your future self
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00:06:08,535 --> 00:06:11,828
And how they would elevate
these dishes from your past.
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This should be
your signature dish at your
future restaurant.
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We want refined,
elegant dishes that reflect
all you've learnt here.
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And whoever cooks
the best dish tonight
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Will not only head
into the top four
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And head straight
into the semifinals,
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But they'll win
an extra special prize.
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The cook with the best dish
gets an all-inclusive
family trip to mexico
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At the paradisus
playa del carmen resort
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In the beautiful
riviera maya.
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- Whoa!
- Pretty cool.
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- So cool! Amazing!
- That just sounds fancy.
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I really wanna win
this trip to mexico
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Because mama cheesecake
and papa cheese,
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We need to get out of alabama
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And go over to mexico
and get on a vacation.
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00:06:59,169 --> 00:07:03,964
Okay, guys, you will
have one hour to cook us food
from a future you.
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We cannot wait to see what you
little time travelers cook up.
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00:07:07,761 --> 00:07:09,761
Right, you five,
are you ready?
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- All: Yes, chef.
- Good.
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- Your 60 minutes starts now!
- Come on, guys!
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Well done!
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Whoo!
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Get a basket!
Get a basket!
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- Basket.
- Okay, turnips.
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Turnips, okay.
Found 'em.
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Where are
the chanterelle mushrooms?
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I'm so excited
to show the judges
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That I've learned from then.
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Let's go!
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This dish is gonna be so good
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That gordon's gonna want to
serve it in his restaurant.
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But I won't let him,
because it's my dish, not his.
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Okay?
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Sauce.
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Gordon: Speed up!
Let's go!
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My grandma taught me
how to cook the first dish,
181
00:08:00,022 --> 00:08:02,481
But now I have to elevate it.
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00:08:02,483 --> 00:08:04,274
This is gonna be hard,
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00:08:04,276 --> 00:08:07,027
But I think
the masterchef kitchen
184
00:08:07,029 --> 00:08:10,155
Taught me how to make things
I don't like, like kale.
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00:08:10,157 --> 00:08:12,324
So I'm putting a mashed pea
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And some more vegetables
like roasted turnips and greens.
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00:08:16,538 --> 00:08:18,413
- I think I got it.
- This is it.
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00:08:18,457 --> 00:08:21,291
Tonight's challenge,
it's about what they've learned
189
00:08:21,335 --> 00:08:23,001
In this competition so far
and how do they make
190
00:08:23,003 --> 00:08:24,711
These dishes stand out
like restaurant quality?
191
00:08:24,713 --> 00:08:27,547
Right. We're obviously gonna
hopefully see the same flavors,
192
00:08:27,549 --> 00:08:30,425
But now it has to be elevated,
it has to be elegant,
and something interesting.
193
00:08:30,427 --> 00:08:33,136
It's a good barometer to see
how much they've taken in
194
00:08:33,138 --> 00:08:34,888
And absorbed throughout
this whole process.
195
00:08:34,973 --> 00:08:37,307
But the pressure
to really demonstrate
196
00:08:37,392 --> 00:08:39,559
What they've learned
in one dish, it's a tall order.
197
00:08:39,561 --> 00:08:42,437
Tilly:
I know, I mean, jordyn made
that pan-seared pork chop.
198
00:08:42,523 --> 00:08:44,439
It'll be interesting to see what
other flavors she adds to it
199
00:08:44,441 --> 00:08:46,149
And how she adapts it
to show us
200
00:08:46,151 --> 00:08:48,109
What she's learned
in the seven weeks here.
201
00:08:48,153 --> 00:08:51,446
So, remy, she gave us that
beautiful cooked chicken thigh.
202
00:08:51,532 --> 00:08:54,950
But where does she go now?
Does she stuff a chicken breast?
203
00:08:54,993 --> 00:08:56,284
How do you elevate
your chicken thigh?
204
00:08:56,286 --> 00:08:58,119
- Yeah.
- Ooh, beautiful.
205
00:08:58,163 --> 00:09:01,540
Michael, he's made
a delicious shrimp pesto pasta.
206
00:09:01,583 --> 00:09:03,416
- Yes.
- But he used just the pasta
from the pantry.
207
00:09:03,418 --> 00:09:06,253
He could do something
like changing the way
he made his pasta.
208
00:09:06,338 --> 00:09:08,755
Absolutely. Look at asher.
He brought us
that surf and turf.
209
00:09:08,799 --> 00:09:11,216
So how do you elevate
that already when you've got
two amazing proteins?
210
00:09:11,218 --> 00:09:15,387
- So it's a tricky one.
- I think there's a lot of
pressure on bryson actually,
211
00:09:15,430 --> 00:09:18,098
- Because he won that
challenge off a rib cap.
- Yes.
212
00:09:18,100 --> 00:09:19,432
Yeah, that rib cap
is cooked beautifully.
213
00:09:19,434 --> 00:09:21,017
You're cooking with
confidence, aren't you?
214
00:09:21,019 --> 00:09:23,144
- Yes, sir.
- You really came to show us
215
00:09:23,146 --> 00:09:25,438
Some beautiful cooking,
and I am very excited
216
00:09:25,482 --> 00:09:27,399
To see you expand
that palate even more.
217
00:09:27,401 --> 00:09:31,403
- So he has to elevate it twice.
- ( muttering )
218
00:09:31,405 --> 00:09:34,072
- The pressure is on.
- Cheese graters.
219
00:09:34,157 --> 00:09:38,994
This is gonna be really hard
because the first challenge
I actually won,
220
00:09:39,037 --> 00:09:42,581
So the judges are gonna have
insanely high expectations.
221
00:09:42,624 --> 00:09:44,124
Oh, no, this is not good.
222
00:09:44,167 --> 00:09:46,418
This is the most stressed
I've ever felt.
223
00:09:46,420 --> 00:09:48,628
- Ooh!
- My nerves are getting
the best of me.
224
00:09:48,714 --> 00:09:50,213
There's so much pressure.
225
00:09:50,257 --> 00:09:52,007
It's gonna be really hard
to elevate my dish.
226
00:09:52,009 --> 00:09:54,467
Oh, my goodness.
227
00:10:02,644 --> 00:10:05,145
Gordon: 15 minutes gone.
We've got 45 minutes to go.
228
00:10:05,188 --> 00:10:09,482
- Okay.
- Let's get those dishes
looking delicious
229
00:10:09,484 --> 00:10:10,609
And into the future.
230
00:10:13,989 --> 00:10:16,156
- Let's get this going.
- Let's go.
231
00:10:16,241 --> 00:10:18,450
- Perfect, okay.
- Daphne: Hey, michael.
232
00:10:18,568 --> 00:10:20,285
You're always in the zone,
young man.
233
00:10:20,329 --> 00:10:23,288
Daphne: Michael, last time
made a shrimp pesto pasta.
234
00:10:23,290 --> 00:10:25,415
How do you take that
and take it to that next level?
235
00:10:25,459 --> 00:10:28,043
By making a shrimp tortellini
from scratch,
236
00:10:28,045 --> 00:10:32,172
Which I've never made before,
with a white cream sauce
and basil oil.
237
00:10:32,215 --> 00:10:34,758
- And the shrimp
is gonna go where now?
- In the tortellini.
238
00:10:34,801 --> 00:10:37,886
Oh, so you're making
a little-- or a little
stuffing with the shrimp
239
00:10:37,971 --> 00:10:39,137
- That's gonna go inside?
- Yes.
240
00:10:39,181 --> 00:10:40,138
- Daphne: Delicious.
- I love that.
241
00:10:40,140 --> 00:10:41,723
Now, michael, you are top five.
242
00:10:41,767 --> 00:10:43,433
How are you feeling?
243
00:10:43,477 --> 00:10:46,227
I'm feeling pretty excited
and a little nervous
244
00:10:46,271 --> 00:10:48,688
Because I've never
made tortellinis.
245
00:10:48,690 --> 00:10:51,566
But I've made fresh pasta,
so I know how to treat it
and do it.
246
00:10:51,610 --> 00:10:54,235
Aarón: Gotcha. The construction
of the pasta is key.
247
00:10:54,279 --> 00:10:57,197
- All right, well, good luck.
- Thank you.
248
00:10:59,284 --> 00:11:02,369
Jordyn:
And now I have to start
sautéing my greens.
249
00:11:02,454 --> 00:11:04,579
Dang it.
250
00:11:06,792 --> 00:11:09,167
Bryson, first time around,
you won with your rib cap.
251
00:11:09,252 --> 00:11:11,252
How are you going to change
and elevate it for us?
252
00:11:11,296 --> 00:11:16,216
I'm making a new york strip
with gruyère mashed potatoes,
253
00:11:16,301 --> 00:11:18,259
Sautéed mustard greens,
254
00:11:18,303 --> 00:11:22,055
With an urban pepper salt
spinach sauce.
255
00:11:22,057 --> 00:11:24,974
So you feeling the pressure
of being the winner
in the first challenge?
256
00:11:24,976 --> 00:11:26,976
I'm definitely
feeling the pressure because
I'm kind of wondering
257
00:11:27,020 --> 00:11:28,937
How I'm supposed
to elevate the dish.
258
00:11:28,980 --> 00:11:31,147
Just think of everything
you've learned, and also
just stay calm, bryson,
259
00:11:31,149 --> 00:11:33,149
- Because you know how to cook.
- Absolutely.
260
00:11:33,193 --> 00:11:34,275
If you think about it all,
taste it all,
261
00:11:34,277 --> 00:11:36,069
- It's gonna be delicious.
- Thank you.
262
00:11:36,071 --> 00:11:38,029
Gordon: Absolutely right.
Listen, make sure
that new york strip
263
00:11:38,115 --> 00:11:39,364
Goes on a really strong sear,
264
00:11:39,408 --> 00:11:41,658
And we got that
really nice medium rare.
265
00:11:41,660 --> 00:11:43,493
- Yes, chef.
- Hey, young man.
You got this.
266
00:11:43,495 --> 00:11:46,246
And if you win that trip
to mexico, can I come?
267
00:11:46,289 --> 00:11:48,164
- All right.
- Seriously. Come on, man.
268
00:11:48,166 --> 00:11:51,418
Get yourself in the semifinal.
Hey. Boom! Good luck.
269
00:11:51,461 --> 00:11:55,463
- Thank you, chef.
- Oven open!
270
00:11:58,343 --> 00:12:02,011
- What's up with that?
- Wow, a little turnip kingdom
over here.
271
00:12:02,055 --> 00:12:04,431
- How about
mrs. I don't like greens?
- I see not just one,
272
00:12:04,433 --> 00:12:07,225
- But two greens
going on your plate now.
- Yes.
273
00:12:07,269 --> 00:12:10,145
- Does that mean jordyn
likes greens?
- A little bit.
274
00:12:10,188 --> 00:12:12,814
- Very cool.
- Look how far you've come!
275
00:12:12,858 --> 00:12:15,233
The first time
you made this dish,
you used a pork chop
276
00:12:15,277 --> 00:12:16,985
And a homemade barbeque sauce.
277
00:12:17,028 --> 00:12:18,361
And how are you
updating it tonight,
278
00:12:18,405 --> 00:12:20,697
Giving us a taste
of jordyn of the future?
279
00:12:20,741 --> 00:12:23,491
Well, I'm making pork tenderloin
280
00:12:23,535 --> 00:12:26,578
With, like,
a apple cider barbeque sauce.
281
00:12:26,621 --> 00:12:32,125
- Ooh.
- And also peas,
baby turnips, and greens.
282
00:12:32,169 --> 00:12:33,835
Your peas, what are you
gonna do with those?
283
00:12:33,879 --> 00:12:36,921
I'm gonna blend these up
and I'm gonna make a pea purée.
284
00:12:36,923 --> 00:12:39,966
Wow. So you kind of wanna
cook them all the way through,
you know what I mean?
285
00:12:40,051 --> 00:12:43,094
All right, remember,
someone's going home, so make
sure it's not you, okay?
286
00:12:43,138 --> 00:12:44,596
Daphne: All right, keep going,
jordyn. Nice job.
287
00:12:44,639 --> 00:12:46,973
- Hey, remy.
- Hi.
288
00:12:47,017 --> 00:12:50,185
Okay, so you had that delicious
sunshine on a plate.
289
00:12:50,270 --> 00:12:52,312
How do you elevate that
and make it shine even more?
290
00:12:52,397 --> 00:12:54,397
So instead of sunshine
on a plate,
291
00:12:54,399 --> 00:12:58,276
Which was roasted chicken thigh
and joel robuchon potatoes,
292
00:12:58,278 --> 00:13:01,112
- Now I'm making
a multiverse on a plate.
- Wow.
293
00:13:01,114 --> 00:13:03,281
Because it brightens
everybody's day,
294
00:13:03,325 --> 00:13:06,284
- Not just the people
from florida.
- Love that.
295
00:13:06,369 --> 00:13:08,787
It's roulade chicken breast,
mushroom stuffing,
296
00:13:08,789 --> 00:13:12,499
Joel robuchon potatoes,
with crispy chicken skin
as a garnish.
297
00:13:12,542 --> 00:13:15,251
I love the idea
of this roulade, by the way.
It's a great idea.
298
00:13:15,253 --> 00:13:17,420
- Thank you.
- Very technical to roll
that, stuff it,
299
00:13:17,422 --> 00:13:20,131
Cook it beautifully.
Now, are you using
the chicken breast
300
00:13:20,175 --> 00:13:22,133
Or are you gonna go
for the thigh again?
301
00:13:22,135 --> 00:13:24,761
- Chicken breast because
it's easier to roll up.
- Smart.
302
00:13:24,805 --> 00:13:27,639
- Nice.
- In terms of the competition,
who do you fear the most here?
303
00:13:27,682 --> 00:13:29,432
- Bryson and michael.
- Mm-hmm, why?
304
00:13:29,434 --> 00:13:32,268
Remy: Well, michael's really
good with plating and seafood,
305
00:13:32,270 --> 00:13:34,813
- And then bryson's really
good with, like, protein.
- Meat, yeah.
306
00:13:34,898 --> 00:13:37,774
I feel like those two are
gonna stand in my way the most.
307
00:13:37,776 --> 00:13:39,609
Gordon: Wow. Right, listen,
dishes sounding amazing.
308
00:13:39,653 --> 00:13:42,111
- Make sure that
chicken's cooked, okay?
- Yes, chef.
309
00:13:42,155 --> 00:13:44,531
- Good girl.
- You've got this, remy.
310
00:13:44,574 --> 00:13:46,407
Everybody knows that I'm not
here to play, I'm here to slay,
311
00:13:46,451 --> 00:13:48,535
And I'm really sticking
to my motto.
312
00:13:48,578 --> 00:13:50,912
And all the other kids
are like, "oh, okay.
313
00:13:50,914 --> 00:13:54,249
I'm so sorry, remy.
Let me just move out
of your way."
314
00:13:54,292 --> 00:13:57,126
I'm like, "okay! Thanks!"
315
00:13:57,128 --> 00:13:59,745
I'm gonna make it all the way
up to the top.
316
00:13:59,747 --> 00:14:02,715
I'm feeling really good.
317
00:14:02,759 --> 00:14:04,509
Okay, top five,
we are halfway!
318
00:14:04,511 --> 00:14:07,387
30 minutes gone.
30 minutes remaining.
319
00:14:07,430 --> 00:14:11,099
Taste everything and really
elevate those dishes. Let's go!
320
00:14:11,142 --> 00:14:12,517
Bryson:
What you doing, jordyn?
321
00:14:12,561 --> 00:14:14,519
Making my pea purée.
What are you doing?
322
00:14:14,563 --> 00:14:16,646
I'm doing my mashed potatoes
right now.
323
00:14:22,112 --> 00:14:26,489
- Tilly: Hey, asher.
- Now you already came in with
that beautiful surf and turf,
324
00:14:26,533 --> 00:14:28,283
But are you going
down that route again?
325
00:14:28,285 --> 00:14:32,120
Yeah, I'm making
a filet mignon this time
326
00:14:32,122 --> 00:14:36,291
And a chanterelle cream sauce.
327
00:14:36,293 --> 00:14:40,128
- Wow, okay.
- With a celery root purée
328
00:14:40,130 --> 00:14:44,132
And butter poached
lobster tail.
329
00:14:44,134 --> 00:14:46,509
Wow, so last time you went
for the barbeque sauce.
330
00:14:46,511 --> 00:14:49,262
This time you're doing
a chanterelle cream sauce.
331
00:14:49,347 --> 00:14:50,430
- That's a tough one.
- Yeah.
332
00:14:50,432 --> 00:14:52,432
- The dish sounds very complex.
- Yeah.
333
00:14:52,434 --> 00:14:54,851
You got enough time
to get it done?
334
00:14:54,895 --> 00:14:56,519
- Deep breath.
- It's very stressful.
335
00:14:56,563 --> 00:14:59,063
Stay calm, and that's
the best thing that you can do.
336
00:14:59,065 --> 00:15:02,483
- Right, young man,
you've got this. Good luck.
- Yeah. Thank you!
337
00:15:05,739 --> 00:15:07,822
Bryson:
Let's get this going.
338
00:15:07,908 --> 00:15:11,910
All right, so, michael,
his original dish
was flipping shrimp.
339
00:15:11,912 --> 00:15:14,746
- Yes.
- He's taking that concept
and making shrimp tortellinis.
340
00:15:14,748 --> 00:15:18,666
Making homemade pasta.
He's gonna roll that out and use
the shrimp as a filling.
341
00:15:18,752 --> 00:15:20,919
But he did tell us
he's never made tortellini
from scratch before.
342
00:15:20,962 --> 00:15:25,256
There is a jeopardy moment in
there of getting the stuffing in
sealing it properly,
343
00:15:25,300 --> 00:15:27,258
Making sure it doesn't leak out
while it's cooking.
344
00:15:27,302 --> 00:15:31,179
Remy:
It looks so good!
345
00:15:31,181 --> 00:15:33,765
So remy did that delicious
sunshine on a plate for us
first time round.
346
00:15:33,767 --> 00:15:36,225
Gordon:
But this time she's doing--
it's a roulade, right?
347
00:15:36,269 --> 00:15:38,019
- Tilly: Yeah.
- Daphne: Oh, that's fun.
348
00:15:38,054 --> 00:15:39,896
So very technical.
She's gotta make sure
349
00:15:39,940 --> 00:15:42,607
She rolls it and that filling
and stuffing doesn't come out.
350
00:15:42,609 --> 00:15:45,109
Hopefully she cooks
that chicken well,
and it's not over,
351
00:15:45,153 --> 00:15:48,112
Because if it's dry,
there's nothing worse.
352
00:15:48,156 --> 00:15:50,531
So for jordyn,
she started off the competition
353
00:15:50,533 --> 00:15:53,952
Making a seared pork chop
and her homemade barbeque sauce.
354
00:15:53,995 --> 00:15:55,453
For tonight, she's elevating it.
355
00:15:55,455 --> 00:15:57,705
She's doing a beautifully seared
pork tenderloin.
356
00:15:57,791 --> 00:16:02,043
Also, guys, including not one,
but two greens on this dish,
357
00:16:02,087 --> 00:16:04,712
And that is
a tremendous growth trajectory,
which I love to see.
358
00:16:04,798 --> 00:16:07,548
Gordon: But pork tenderloin,
it's unforgiving, right?
359
00:16:07,592 --> 00:16:09,425
- There's no fat in there.
- At least with a pork chop
360
00:16:09,427 --> 00:16:11,970
You have a layer of fat
that can protect it.
361
00:16:12,013 --> 00:16:13,888
There's nowhere to hide
on a pork tenderloin.
362
00:16:13,932 --> 00:16:18,017
- Bryson: Sizzling.
- Tilly: So bryson did
that delicious rib cap,
363
00:16:18,061 --> 00:16:20,812
And this time he's changing it
up and he's doing a delicious
new york strip steak.
364
00:16:20,855 --> 00:16:22,939
- Yeah.
- I just don't want him
to get flustered with it.
365
00:16:22,941 --> 00:16:25,984
But, again,
this guy's in his element
when he's cooking meat, right?
366
00:16:26,027 --> 00:16:27,443
I mean, it really is
in his wheelhouse.
367
00:16:27,445 --> 00:16:29,696
So fingers crossed,
he'll nail that steak.
368
00:16:29,739 --> 00:16:32,407
I need a...
369
00:16:32,492 --> 00:16:34,993
So, asher last time round
came with that surf and turf.
370
00:16:35,036 --> 00:16:36,411
This time he's doing
a butter poached lobster
371
00:16:36,496 --> 00:16:39,122
- With filet mignon.
- Aarón: Oh, man.
372
00:16:39,124 --> 00:16:41,249
Gordon: So we're elevating
the sauce as well.
373
00:16:41,292 --> 00:16:44,794
- He's gonna do
a chanterelle cream sauce.
- Oh, wow.
374
00:16:44,838 --> 00:16:46,504
I'm just worried that
asher's taking on too much.
375
00:16:46,506 --> 00:16:49,215
Multitasking is where
you really run into issues
376
00:16:49,259 --> 00:16:51,509
Because you have to keep track
of everything going all
at the same time.
377
00:16:51,511 --> 00:16:53,636
And this time there's
not as much room for mistakes.
378
00:16:53,722 --> 00:16:55,096
It's not the first cook anymore.
379
00:16:55,098 --> 00:16:57,724
Gordon: Guys,
we're 45 minutes gone.
380
00:16:57,726 --> 00:17:00,351
We're down
to the last 15 minutes.
381
00:17:00,353 --> 00:17:04,055
- You good, asher?
- It's really stressful.
382
00:17:04,057 --> 00:17:06,024
I feel so much stress,
383
00:17:06,067 --> 00:17:07,692
And I'm so behind.
384
00:17:07,694 --> 00:17:08,693
( groans )
385
00:17:08,695 --> 00:17:10,111
This is so hard,
386
00:17:10,155 --> 00:17:12,113
Juggling four pans,
387
00:17:12,115 --> 00:17:14,240
And I haven't started
my lobster.
388
00:17:14,242 --> 00:17:19,078
Ugh. And I'm worried
that my dish isn't
gonna be done in time.
389
00:17:31,134 --> 00:17:35,178
I feel so much stress.
390
00:17:35,180 --> 00:17:37,305
I'm worried I took on too much,
391
00:17:37,390 --> 00:17:43,269
But my dish needs
to be 100% perfect.
392
00:17:43,313 --> 00:17:45,980
Gordon:
45 minutes gone.
393
00:17:46,024 --> 00:17:48,316
We're down to
the last 15 minutes.
394
00:17:48,401 --> 00:17:51,027
I need to hurry up
and prove to the judges
395
00:17:51,112 --> 00:17:54,906
That even though I'm eight,
I can do it.
396
00:17:54,991 --> 00:17:56,657
I got this.
397
00:17:58,036 --> 00:17:59,160
Michael: Perfect.
398
00:17:59,245 --> 00:18:01,245
Wow, look at that with michael.
399
00:18:01,331 --> 00:18:02,288
He's putting those beautiful
tortellinis together.
400
00:18:02,373 --> 00:18:04,040
Tilly: He knows
how to roll pasta.
401
00:18:04,125 --> 00:18:05,958
- That's looking good.
- Absolutely amazing.
402
00:18:06,002 --> 00:18:07,919
Nelly!
403
00:18:07,921 --> 00:18:09,962
Okay.
404
00:18:10,006 --> 00:18:12,256
- Ooh!
- Let's go. Right.
405
00:18:12,300 --> 00:18:15,009
- Hey, michael.
- Have you blanched
those tortellinis already?
406
00:18:15,011 --> 00:18:18,346
- I'm letting them rest,
and then I'm gonna boil them.
- Show me. Show me.
407
00:18:18,431 --> 00:18:21,724
- Aww, yes, yes!
- Oh, wow. Michael, I love that.
408
00:18:21,768 --> 00:18:23,267
- I love the fact
you've made your own pasta...
- Yes!
409
00:18:23,269 --> 00:18:25,436
...After using the one
from the pantry last time.
410
00:18:25,438 --> 00:18:27,688
How are we gonna serve
these tortellini?
What are we doing?
411
00:18:27,774 --> 00:18:30,066
I'm gonna do five of them
in the middle of the plate,
412
00:18:30,151 --> 00:18:34,070
And then I'm gonna do
my white cream sauce that
I'm working on right now.
413
00:18:34,114 --> 00:18:36,030
Always plate
with an odd number. And...
414
00:18:36,116 --> 00:18:38,074
Yes! Excuse me.
415
00:18:38,159 --> 00:18:40,660
- What chef taught that that?
- Nick digiovanni.
416
00:18:40,662 --> 00:18:42,912
- ( laughing )
- man!
417
00:18:42,997 --> 00:18:44,455
He's gonna cry, michael. Look.
418
00:18:44,457 --> 00:18:46,833
Gordon:
Nick? From season ten?
419
00:18:46,876 --> 00:18:48,876
- He thought that
you were about to say him.
- I taught him that.
420
00:18:48,962 --> 00:18:51,170
We always go three, five,
seven, nine, right?
421
00:18:51,256 --> 00:18:52,880
- Yes.
- Did he teach you that?
422
00:18:52,924 --> 00:18:55,967
- I have his cookbook.
- Aww, man!
423
00:18:56,010 --> 00:18:57,260
He's big on social media
as well, right?
424
00:18:57,262 --> 00:18:59,011
Very big.
I watch his videos.
425
00:18:59,097 --> 00:19:01,013
He's got five million
followers on tiktok.
426
00:19:01,099 --> 00:19:03,558
- He's coming for you.
- Hold on a minute.
427
00:19:03,560 --> 00:19:05,226
He's got a long way to go.
I've got 40 million.
428
00:19:05,270 --> 00:19:08,396
Michael,
it's all he talks about.
"my followers, my followers."
429
00:19:08,439 --> 00:19:11,649
- Right, young man,
please focus, yeah?
- Yes, chef. Yes.
430
00:19:11,651 --> 00:19:12,900
- Let's go.
- All right.
431
00:19:12,986 --> 00:19:15,486
Oven open!
432
00:19:15,572 --> 00:19:17,405
It smells like cheetos.
433
00:19:17,407 --> 00:19:20,867
Bryson, why does the oven
smell like cheetos?
434
00:19:20,910 --> 00:19:24,036
- Cheetos? What?
- It smells like cheetos.
435
00:19:26,457 --> 00:19:29,917
- Jordyn: Looks good. Good.
- So, jordyn, how's it going?
436
00:19:29,961 --> 00:19:33,171
- I love the idea
of the pork loin by the way.
- Thank you.
437
00:19:33,256 --> 00:19:35,464
You cooked that pork chop
last time round beautifully.
438
00:19:35,466 --> 00:19:37,258
How are you gonna
elevate it this time round?
Where are we going?
439
00:19:37,260 --> 00:19:41,387
I made an apple cider
barbeque sauce with greens,
440
00:19:41,431 --> 00:19:43,139
And I call this the "binner"
because I when I grow up
441
00:19:43,183 --> 00:19:45,892
I wanna open up my own gourmet
breakfast restaurant.
442
00:19:45,977 --> 00:19:48,811
So it's dinner, but breakfast.
So "binner."
443
00:19:48,855 --> 00:19:51,397
- Binner.
- Gotcha. Well, shall
I tell you something?
444
00:19:51,441 --> 00:19:53,691
Miss tilly comes home late
at night sometimes,
445
00:19:53,735 --> 00:19:56,444
And she has breakfast
with her friends,
and she wakes me up.
446
00:19:56,529 --> 00:19:59,197
No, I do not, gordon.
Sometimes I have some toast
when I get home.
447
00:19:59,199 --> 00:20:01,282
There's nothing wrong with that.
448
00:20:01,367 --> 00:20:03,159
Sometimes she's coming home
at 1 am in the morning.
449
00:20:03,161 --> 00:20:06,913
He's snoring by that point.
The house is shaking.
450
00:20:06,998 --> 00:20:09,415
Right. Now focus on that
pork tenderloin, okay?
451
00:20:09,500 --> 00:20:12,835
Because this tenderloin
is full of jeopardy.
452
00:20:12,837 --> 00:20:14,295
Because this pork's
got no fat in there, okay?
453
00:20:14,380 --> 00:20:17,256
So make sure it's pink,
not dry.
454
00:20:17,258 --> 00:20:18,883
- Jordyn: Okay.
- Okay, girl,
you got this, yes?
455
00:20:18,968 --> 00:20:20,718
- Thank you.
- Good girl. Let's go.
456
00:20:20,762 --> 00:20:22,887
I'm juggling a lot in this cook.
457
00:20:22,889 --> 00:20:25,097
Pan, pan. Dang!
458
00:20:25,141 --> 00:20:27,683
Like, my turnips, my pea purée.
459
00:20:27,769 --> 00:20:31,145
I'm just all
over the place and I have
a lot of things to do.
460
00:20:31,189 --> 00:20:32,980
Ugh!
Oh, these are not done yet.
461
00:20:32,982 --> 00:20:35,441
- That looks done.
- Strainer.
462
00:20:35,526 --> 00:20:39,362
We're down to
the last ten minutes.
Come on, guys.
463
00:20:39,405 --> 00:20:41,989
Tilly: So, asher,
he looks a little bit
stressed over there.
464
00:20:42,033 --> 00:20:43,324
Daphne: Oh, no.
465
00:20:45,370 --> 00:20:47,286
I need a towel.
466
00:20:47,288 --> 00:20:50,164
Come on, bryson. Let's go!
Please, let's go!
467
00:20:50,250 --> 00:20:53,542
- Hot, hot, hot!
- Oven open!
468
00:20:53,544 --> 00:20:55,294
Are jordyn's turnips
out of the oven yet?
469
00:20:55,296 --> 00:20:57,255
No. They're not
out of there yet, no.
470
00:20:57,298 --> 00:20:59,465
Guys, we're down
to the last five minutes!
471
00:20:59,467 --> 00:21:02,468
I want to see you start plating.
Let's go, asher!
472
00:21:04,847 --> 00:21:08,182
Wow, look at the finesse
michael's showing there
with those tortellinis.
473
00:21:08,184 --> 00:21:10,017
The tweezers as well.
474
00:21:10,103 --> 00:21:11,477
Tilly: Just watch michael
plate right now.
475
00:21:11,479 --> 00:21:13,980
You can tell it's gonna be
an elevated, elegant dish.
476
00:21:14,023 --> 00:21:15,606
Amazing.
477
00:21:15,608 --> 00:21:16,857
Jordyn: Oh, my--
oh, my gosh.
478
00:21:16,901 --> 00:21:18,609
Gordon: Come on, bryson.
Let's go.
479
00:21:18,653 --> 00:21:20,278
Last two minutes. Come on.
480
00:21:20,363 --> 00:21:23,281
Tighten up those plates.
Elevated dishes.
481
00:21:23,283 --> 00:21:25,658
Dishes for the future.
Come on, guys.
482
00:21:25,702 --> 00:21:27,410
Tilly:
Look at the concentration
on these kids' faces.
483
00:21:27,495 --> 00:21:30,496
Daphne:
Seeing kids this young
and plating like this
484
00:21:30,540 --> 00:21:33,165
- Is really extraordinary.
- It's so impressive.
485
00:21:33,167 --> 00:21:35,960
Gordon: We're coming down
to 60 seconds to go, guys.
486
00:21:36,004 --> 00:21:38,379
Last minute! Come on!
Finishing touches, guys.
487
00:21:38,464 --> 00:21:40,172
- Aarón: You guys can do it.
- Taste everything!
488
00:21:40,258 --> 00:21:43,259
- You worked hard for this.
- Aarón: There you go, asher.
489
00:21:43,344 --> 00:21:44,802
- Daphne: Make it look great.
- Oh, my gosh.
490
00:21:44,846 --> 00:21:46,262
- Aarón: There you go, jordyn.
- Gordon: Come on, remy.
491
00:21:46,297 --> 00:21:48,889
We are down to
the last ten seconds.
492
00:21:48,975 --> 00:21:51,350
Judges: Nine, eight, seven,
493
00:21:51,436 --> 00:21:54,353
Six, five, four,
494
00:21:54,472 --> 00:21:57,106
Three, two, one.
495
00:21:57,150 --> 00:22:00,192
- And stop!
Hands in the air!
- Daphne: Very nice.
496
00:22:03,448 --> 00:22:05,698
I was running out of time,
and I didn't know
497
00:22:05,783 --> 00:22:09,452
If I was gonna be able
to make my dish how I wanted it.
498
00:22:09,454 --> 00:22:13,789
Now I hope my dish is
elevated enough for the judges.
499
00:22:13,833 --> 00:22:18,461
I'm hoping that the judges
won't see how everything's
kind of sloppy.
500
00:22:18,463 --> 00:22:22,381
I was kind of rushing
with the plating,
so it was all over the place.
501
00:22:22,425 --> 00:22:25,676
I wish I could
go back in the past
so I could fix my plating.
502
00:22:25,720 --> 00:22:28,179
( sighs ) I don't know
what they're gonna think.
503
00:22:38,066 --> 00:22:41,317
Tonight all of you had to do
some time traveling.
504
00:22:41,361 --> 00:22:43,361
Now it's time to taste
all of your dishes.
505
00:22:43,404 --> 00:22:45,780
Now remember, whoever makes
the best dish tonight
506
00:22:45,823 --> 00:22:50,368
Wins that incredible
all-inclusive mexico vacation
507
00:22:50,411 --> 00:22:52,828
And goes straight in
to the semifinals.
508
00:22:52,872 --> 00:22:58,125
But whoever cooks the worst dish
will be eliminated.
509
00:22:58,169 --> 00:23:00,086
Now let's start with...
510
00:23:01,381 --> 00:23:04,256
Michael, please step forward,
thank you.
511
00:23:04,300 --> 00:23:08,135
This is a better version
of my signature dish
512
00:23:08,179 --> 00:23:13,057
Because I made my own pasta,
and it looks really good.
513
00:23:13,059 --> 00:23:15,684
It's just so much better
than the original.
514
00:23:15,728 --> 00:23:19,271
Okay, remind us what you made
before seven weeks ago
515
00:23:19,273 --> 00:23:23,692
And what is the future-facing
dish that you have cooked?
516
00:23:23,778 --> 00:23:26,946
Michael:
Before I made blackened shrimp
and pesto linguini.
517
00:23:27,031 --> 00:23:31,283
And now I made
shrimp tortellinis with
a white wine cream sauce,
518
00:23:31,327 --> 00:23:34,120
Blanched tomatoes,
and a basil oil.
519
00:23:34,163 --> 00:23:36,622
Visually, it's stunning.
520
00:23:36,666 --> 00:23:38,874
When you came to plating,
you grabbed the tweezers.
521
00:23:38,918 --> 00:23:41,710
It was like you were
performing surgery on a plate.
522
00:23:41,712 --> 00:23:44,171
Tilly:
Michael, I have to say,
this looks better
523
00:23:44,257 --> 00:23:46,966
Than half the dishes that
come out of my dad's restaurant.
524
00:23:47,009 --> 00:23:48,300
- Ooh!
- Well--
525
00:23:48,386 --> 00:23:49,927
Personally. Sorry,
I just had to say it.
526
00:23:49,962 --> 00:23:52,263
- Burn!
- Ouch. Okay.
527
00:23:52,306 --> 00:23:55,433
Shall we dig in?
So what's in the filling?
528
00:23:55,435 --> 00:23:59,979
- Shrimp, garlic,
and I put ricotta in them.
- Mm-hmm.
529
00:24:06,320 --> 00:24:09,155
Right, young man,
the tortellinis are beautiful.
530
00:24:09,240 --> 00:24:11,198
They just burst full of flavor.
531
00:24:11,284 --> 00:24:13,159
I love the sauce.
I love the basil oil.
532
00:24:13,161 --> 00:24:15,494
Just be careful
with that garlic
533
00:24:15,580 --> 00:24:17,288
'cause it's just
a little bit overpowering.
534
00:24:17,290 --> 00:24:20,833
- But it's so good. Well done.
- Thank you.
535
00:24:20,835 --> 00:24:23,002
Michael, what I love
is that in this dish
I can taste everything
536
00:24:23,045 --> 00:24:27,882
That I tasted seven weeks ago
in a very creative
and more inventive way.
537
00:24:27,884 --> 00:24:30,426
Seven weeks ago, you were
using store-bought pasta,
538
00:24:30,428 --> 00:24:32,303
And here you are
making it yourself.
539
00:24:32,305 --> 00:24:34,305
So I was pretty amazed when
I saw your dish come up here.
540
00:24:34,390 --> 00:24:35,890
- Thank you.
- Daphne: I agree.
541
00:24:35,933 --> 00:24:37,266
I think that
the tortellini gave us
542
00:24:37,310 --> 00:24:39,852
All the wonderful flavors
of your first dish
543
00:24:39,896 --> 00:24:42,271
In a much more elevated format.
544
00:24:42,315 --> 00:24:45,691
And the cream sauce
is out of control
545
00:24:45,693 --> 00:24:48,277
With the beautiful
green droplets
of your basil oil.
546
00:24:48,321 --> 00:24:51,238
I'm really excited for you
that you were able to create
something like this today.
547
00:24:51,282 --> 00:24:53,282
- Thank you.
- Aarón: Here's the deal,
michael.
548
00:24:53,326 --> 00:24:54,909
What you did was transformative.
549
00:24:54,994 --> 00:24:56,494
You have all the attributes
of a great chef.
550
00:24:56,496 --> 00:24:58,287
You should feel very good
about yourself.
551
00:24:58,331 --> 00:25:01,415
- Thank you.
- Thanks, michael.
552
00:25:01,417 --> 00:25:04,210
Technically beautiful,
but the garlic was so pungent.
553
00:25:04,253 --> 00:25:06,253
It is very strong.
You're right.
554
00:25:06,297 --> 00:25:08,881
- I mean, but to look at
the transition. Seven weeks.
- That's what I'm saying.
555
00:25:08,925 --> 00:25:10,716
- It's just unreal.
- Yeah.
556
00:25:10,801 --> 00:25:14,595
Okay, the next
home cook whose dish
we'd like to taste is...
557
00:25:16,140 --> 00:25:18,766
Remy, please bring us
your dish.
558
00:25:18,809 --> 00:25:21,644
I'm feeling really good about
my new version of the first dish
559
00:25:21,687 --> 00:25:24,939
Because the roulade
looks so juicy and so good.
560
00:25:24,982 --> 00:25:28,275
I wish I could literally
just jump in that time machine,
go into the future,
561
00:25:28,319 --> 00:25:30,027
And see if I win
this challenge or not
562
00:25:30,029 --> 00:25:32,154
Because I wanna win
that trip to mexico.
563
00:25:32,240 --> 00:25:34,031
Please remind us
what you made before
564
00:25:34,033 --> 00:25:35,407
And then what
we'll be eating today.
565
00:25:35,409 --> 00:25:38,035
Remy: The first dish
was a roasted chicken thigh,
566
00:25:38,037 --> 00:25:41,956
Creamy mashed potatoes
with roasted carrots
and roasted mushrooms.
567
00:25:41,999 --> 00:25:46,669
This time I made
a chicken breast roulade
with mashed potatoes,
568
00:25:46,671 --> 00:25:50,130
Crispy chicken skin,
roasted carrots,
and a pan sauce.
569
00:25:50,132 --> 00:25:53,509
So, visually, this chicken
roulade looks beautiful.
570
00:25:53,553 --> 00:25:56,262
I love the colors,
and it does look elevated.
571
00:25:56,264 --> 00:26:01,016
- Thank you.
- Let's dig in.
And what's the sauce?
572
00:26:01,060 --> 00:26:03,477
The sauce is
a white wine truffle sauce.
573
00:26:13,030 --> 00:26:15,656
Right, remy, the roulade
is delicious, okay?
574
00:26:15,700 --> 00:26:19,118
The technical ability
to roll that, stuff it,
cook it beautifully,
575
00:26:19,161 --> 00:26:21,954
That's a tall order,
let me tell you.
576
00:26:21,998 --> 00:26:23,664
Always remember
to wash those mushrooms.
577
00:26:23,666 --> 00:26:25,583
I'm crunching
a little bit of dirt,
and it's not salt.
578
00:26:25,626 --> 00:26:28,002
It's a little bit of soil.
579
00:26:28,004 --> 00:26:31,130
But it's a really good
elevated effort.
580
00:26:31,132 --> 00:26:34,592
Remy, one of the things
I really love about this dish
is that you did a pan sauce.
581
00:26:34,635 --> 00:26:37,011
So you got all those
delicious chicken flavors
582
00:26:37,013 --> 00:26:38,554
And then used that
onto your dish.
583
00:26:38,598 --> 00:26:40,014
For me,
that was just delicious
584
00:26:40,016 --> 00:26:41,682
And really brought it
all together.
585
00:26:41,726 --> 00:26:43,392
Daphne: I can't get over
that this is the same cook
586
00:26:43,394 --> 00:26:46,053
Preparing these two dishes
seven weeks apart.
587
00:26:46,105 --> 00:26:47,771
The elevation on this plate,
588
00:26:47,815 --> 00:26:50,024
Even the artful way that
you turned the chicken skin
589
00:26:50,151 --> 00:26:52,860
Up on its side so it had
height to the plate,
590
00:26:52,862 --> 00:26:54,737
That makes the plate
so much more enjoyable.
591
00:26:54,780 --> 00:26:56,864
And the only thing
I'm missing on this plate,
592
00:26:56,907 --> 00:26:58,198
Gimme some of that lime juice
593
00:26:58,242 --> 00:27:00,159
Or some of
the pickled chili heat,
594
00:27:00,244 --> 00:27:02,995
But such a beautiful dish.
Amazing. Amazing.
595
00:27:03,039 --> 00:27:04,830
- Thank you.
- Yeah, remy, for me,
596
00:27:04,915 --> 00:27:07,041
I think the carrots and root
vegetables were a tad underdone.
597
00:27:07,084 --> 00:27:09,168
It's kind of misleading
because they're caramelized
on the outside
598
00:27:09,211 --> 00:27:11,879
And you think they're all good,
but you should taste them
a little bit more, okay?
599
00:27:11,922 --> 00:27:13,255
'cause that's a big part
of your dish.
600
00:27:13,299 --> 00:27:15,924
- But the dish is great.
- Thank you.
601
00:27:15,968 --> 00:27:19,053
Thank you, remy.
Listen, technically, I mean,
a big elevation there.
602
00:27:19,096 --> 00:27:20,346
- I love that.
- Beyond.
603
00:27:20,348 --> 00:27:22,014
Yeah.
604
00:27:22,058 --> 00:27:24,183
All right, next up,
605
00:27:24,268 --> 00:27:27,311
We'd like to taste
jordyn's dish.
606
00:27:27,313 --> 00:27:30,314
Jordyn:
I'm really worried
about my dish
607
00:27:30,399 --> 00:27:33,275
Because it doesn't look
like a restaurant quality,
608
00:27:33,361 --> 00:27:36,570
And I do not wanna be
in the bottom.
609
00:27:36,572 --> 00:27:42,284
Before I made a pork chop
with a homemade barbeque sauce,
610
00:27:42,286 --> 00:27:44,203
Asparagus and cherry tomatoes.
611
00:27:44,288 --> 00:27:48,123
And this time I made
a roasted pork tenderloin
612
00:27:48,167 --> 00:27:52,711
With apple-cider barbeque sauce,
peas in a pea purée,
613
00:27:52,755 --> 00:27:56,590
Roasted baby turnips,
and a side of greens.
614
00:27:56,592 --> 00:27:59,259
I'm just gonna say one thing
with the presentation, jordyn.
615
00:27:59,261 --> 00:28:04,014
You really embraced
the whole idea of peas,
but it's everywhere.
616
00:28:04,016 --> 00:28:05,391
It's kind of off-putting,
to be honest.
617
00:28:05,434 --> 00:28:08,143
But let's see how it tastes,
and we'll go from there.
618
00:28:08,187 --> 00:28:12,356
Right, jordyn, the cook on
the pork chop first time round
619
00:28:12,400 --> 00:28:14,858
Was beautiful done.
What's the cook on here now?
620
00:28:14,860 --> 00:28:18,278
Probably, like,
a medium rare, I think.
621
00:28:18,280 --> 00:28:21,365
Because it's a tenderloin,
we can get away with pink pork.
622
00:28:21,367 --> 00:28:24,326
So mid-rare
is a good thing, okay?
Let's have a look.
623
00:28:42,680 --> 00:28:45,431
Because it's a tenderloin,
we can get away with pink pork.
624
00:28:45,433 --> 00:28:48,726
So mid-rare
is a good thing, okay?
Let's have a look.
625
00:28:54,859 --> 00:28:56,608
Oh, dear.
626
00:28:56,610 --> 00:28:59,027
The pork is overcooked.
627
00:28:59,071 --> 00:29:02,531
- Did you put this in the oven?
- Yes, for about five minutes.
628
00:29:10,332 --> 00:29:12,291
Right, let's start
with the positives.
629
00:29:12,293 --> 00:29:15,252
You've got the makings
of a really good dish,
630
00:29:15,254 --> 00:29:18,797
But the hero with the pork,
sadly, is overcooked.
631
00:29:18,799 --> 00:29:23,218
It's dry. But your seasoning,
young lady, is on point.
632
00:29:23,262 --> 00:29:28,015
And so that's the redeeming
factor for me, that you know
when food tastes good
633
00:29:28,017 --> 00:29:30,934
- And when it tastes
under-seasoned.
- Thank you.
634
00:29:30,936 --> 00:29:33,812
Tilly: Jordyn,
the thing I really like is
the apple cider barbeque sauce.
635
00:29:33,898 --> 00:29:37,399
I feel like that's a big step up
from your first barbeque sauce,
636
00:29:37,401 --> 00:29:40,110
And it's quite hard
to balance it
so it's not too acidic.
637
00:29:40,154 --> 00:29:42,154
But it went really well
with the pork.
638
00:29:42,156 --> 00:29:44,364
Definitely a shame
that the pork is over,
639
00:29:44,408 --> 00:29:47,284
But I don't think
the other elements that
you've done are really good.
640
00:29:47,328 --> 00:29:48,952
Thank you.
641
00:29:48,996 --> 00:29:51,747
I think you have
all the components
to make a great dish.
642
00:29:51,832 --> 00:29:54,792
But that purée?
It doesn't do anything
for the dish.
643
00:29:54,877 --> 00:29:57,002
You didn't kind of
think about how you were
gonna portion it out.
644
00:29:57,046 --> 00:29:59,046
You just kind of
put it everywhere.
645
00:29:59,131 --> 00:30:00,798
The presentation
was a real letdown,
and, of course,
646
00:30:00,800 --> 00:30:03,801
This was a challenge to see
a restaurant quality dish.
647
00:30:03,803 --> 00:30:06,553
However,
I think the taste of it
really came close.
648
00:30:06,639 --> 00:30:09,139
It is so delicious,
especially that sauce.
649
00:30:09,141 --> 00:30:10,891
- Thanks, jordyn.
- Thank you.
650
00:30:10,976 --> 00:30:12,893
Thank you, darling.
Yeah, such a shame.
651
00:30:12,895 --> 00:30:14,645
I mean, listen,
seasoning on point, right?
652
00:30:14,688 --> 00:30:16,814
Yeah, I just would've roasted
that whole thing,
653
00:30:16,816 --> 00:30:18,398
- Let it rest and slice it.
- Right. No, of course.
654
00:30:18,400 --> 00:30:21,944
- It would've been
the safer play.
- Yeah.
655
00:30:21,987 --> 00:30:27,157
The next home cook
we would like to taste,
please step forward, bryson.
656
00:30:27,159 --> 00:30:29,159
It's really hard to upgrade
a rib eye cap
657
00:30:29,161 --> 00:30:31,411
Since I won with it
in the first challenge,
658
00:30:31,413 --> 00:30:34,289
So I'm worried that
the judges are gonna say,
659
00:30:34,291 --> 00:30:37,376
"you did not upgrade your dish,
and it looks the exact same."
660
00:30:37,419 --> 00:30:40,337
So, bryson, please remind us
what you made before
661
00:30:40,381 --> 00:30:41,964
And you've made
this second time round.
662
00:30:42,007 --> 00:30:44,466
Bryson: My first dish
was a rib eye cap,
663
00:30:44,510 --> 00:30:47,886
White truffled potatoes
and broccolinis.
664
00:30:47,888 --> 00:30:50,097
And today I made
a new york strip
665
00:30:50,140 --> 00:30:52,307
With gruyère mashed potatoes,
666
00:30:52,309 --> 00:30:57,354
Sautéed mustard greens,
with a bourbon peppercorn sauce.
667
00:30:57,439 --> 00:30:59,273
Visually, I think
your new plate is lovely.
668
00:30:59,275 --> 00:31:02,109
I think the meat looks delicious
and is front and center.
669
00:31:02,111 --> 00:31:06,238
It's the gold of the plate.
I also love that you chose to
put the potatoes under the steak
670
00:31:06,282 --> 00:31:07,990
So it's really drinking up
that delicious
671
00:31:08,033 --> 00:31:09,992
- Bourbon peppercorn sauce.
- Thank you.
672
00:31:09,994 --> 00:31:11,827
What's the cook supposed to be
on your steak?
673
00:31:11,871 --> 00:31:14,496
- Medium rare to medium.
- Let's see.
674
00:31:20,129 --> 00:31:22,754
That is a lovely medium rare.
675
00:31:22,840 --> 00:31:25,090
Beautiful.
What's in the greens?
676
00:31:25,134 --> 00:31:27,885
Vinegar, a little bit of salt,
and anchovies.
677
00:31:27,970 --> 00:31:29,761
- Ooh!
- Gordon: Right.
678
00:31:38,022 --> 00:31:40,230
Okay, bryson, I mean,
if you don't open
679
00:31:40,232 --> 00:31:43,817
A steak restaurant
at some point in your life,
it's game over for everybody.
680
00:31:43,819 --> 00:31:49,031
But blowing my own mind,
the potatoes and steak are not
the best part of this dish.
681
00:31:49,033 --> 00:31:51,116
Those greens are out of control.
682
00:31:51,160 --> 00:31:53,744
They have shallots,
they have the anchovies,
683
00:31:53,787 --> 00:31:55,829
They have a beautiful hint
of vinegar that's balanced.
684
00:31:55,873 --> 00:31:58,540
It is a really satisfying bite
685
00:31:58,542 --> 00:32:00,000
When you get a taste
of all three.
686
00:32:00,002 --> 00:32:03,003
- I liked it a lot.
- Thank you.
687
00:32:03,047 --> 00:32:06,089
Man, this is delicioso.
For me, the peppercorn coating
688
00:32:06,091 --> 00:32:08,675
Could've been
easily overwhelming
and you could've put too much.
689
00:32:08,677 --> 00:32:12,095
You crusted it so perfectly
that it's seasoning
the rest of the dish.
690
00:32:12,139 --> 00:32:13,931
And that right there
shows a lot of technique
691
00:32:13,933 --> 00:32:18,060
- And a lot of growth from
what that is to this.
- Thank you.
692
00:32:18,062 --> 00:32:20,687
Bryson, the first thing
that I think of with this
is I love the fact
693
00:32:20,773 --> 00:32:23,982
You've done a mashed potato
and you've incorporated
the cheese inside it.
694
00:32:23,984 --> 00:32:28,654
- They are delicious.
- Young man, seven weeks ago,
you raised the bar, right?
695
00:32:28,697 --> 00:32:31,949
You came in super strong.
And so I'm gonna be honest.
696
00:32:31,951 --> 00:32:35,243
Visually, I don't think
the dish looks better,
but it does taste better.
697
00:32:35,245 --> 00:32:39,164
The steak is cooked perfectly,
and the greens, exceptional.
698
00:32:39,208 --> 00:32:40,999
Mashed, delicious.
699
00:32:41,001 --> 00:32:43,377
Breakfast, lunch, or dinner,
seven days a week,
700
00:32:43,379 --> 00:32:45,128
Is there dish
that doesn't have cheese in?
701
00:32:45,172 --> 00:32:48,131
Do you even put cheese
on your cheerios?
702
00:32:48,133 --> 00:32:50,676
- Uh, that I do not do.
- Good.
703
00:32:50,678 --> 00:32:53,011
- Maybe on a bagel or something.
- Okay-- on a bagel.
704
00:32:53,013 --> 00:32:54,763
Oh, okay.
Listen, good job.
705
00:32:54,807 --> 00:32:57,891
Yeah, it's so good.
Those greens,
and they have anchovy.
706
00:32:57,893 --> 00:32:59,977
These greens are out of control.
I know.
707
00:33:00,062 --> 00:33:02,270
- Who knew? Who knew?
- He's nailed the cook.
The cook's beautiful.
708
00:33:02,272 --> 00:33:04,356
- Really nice.
- Really beautiful.
709
00:33:04,358 --> 00:33:08,151
Right, the final dish
we would like to taste tonight,
710
00:33:08,153 --> 00:33:10,237
Asher, please step forward.
Thank you.
711
00:33:10,280 --> 00:33:14,157
Asher: I was worried my dish
wasn't gonna be done in time,
712
00:33:14,243 --> 00:33:16,576
But now I feel great
about my dish.
713
00:33:16,578 --> 00:33:19,287
It actually turned out
really good.
714
00:33:19,289 --> 00:33:21,248
Gordon: So please remind us
what you made before
715
00:33:21,291 --> 00:33:25,252
And what is the future-facing
dish that you have cooked?
716
00:33:25,337 --> 00:33:30,048
Asher: On the first day,
I made a rib eye and lobster
surf and turf
717
00:33:30,134 --> 00:33:33,010
With a brown butter
barbeque vinaigrette.
718
00:33:33,053 --> 00:33:36,930
But today
I made a pan-seared filet
719
00:33:37,016 --> 00:33:39,141
With a butter-poached
lobster tail,
720
00:33:39,143 --> 00:33:43,603
A chanterelle cream sauce,
and asparagus tips
721
00:33:43,605 --> 00:33:45,564
With a celery root purée.
722
00:33:45,649 --> 00:33:48,984
Visually, this seems like
a much more cohesive dish,
723
00:33:48,986 --> 00:33:50,861
And it all goes together
really well.
724
00:33:50,863 --> 00:33:52,404
I'm also really excited
about your sauce.
725
00:33:52,406 --> 00:33:54,823
So, asher, how did you
cook your steak?
726
00:33:54,867 --> 00:33:57,242
- I cooked it medium rare.
- Medium rare?
727
00:33:57,244 --> 00:33:59,286
- And your confident
it's medium rare?
- Mm-hmm.
728
00:33:59,329 --> 00:34:01,204
Listen, young man,
when you say surf and turf,
729
00:34:01,206 --> 00:34:02,664
You're making a big promise
730
00:34:02,708 --> 00:34:06,001
Because you have two proteins
to perfect on one dish.
731
00:34:06,045 --> 00:34:09,963
So, okay. Cut through.
732
00:34:15,888 --> 00:34:18,263
It is mid-rare. Beautiful.
733
00:34:18,265 --> 00:34:20,974
- You see that?
- Mm-hmm.
734
00:34:22,019 --> 00:34:23,393
Thank you.
735
00:34:33,614 --> 00:34:36,364
The lobster is so undercooked.
736
00:34:38,452 --> 00:34:39,451
Damn.
737
00:34:58,388 --> 00:35:02,224
The lobster is so undercooked.
Damn.
738
00:35:02,226 --> 00:35:05,143
Asher, step forward, please.
Can you see that?
739
00:35:05,229 --> 00:35:08,021
Yeah. It's translucent
and way undercooked.
740
00:35:08,107 --> 00:35:10,190
Such a shame.
Step back, please.
741
00:35:11,860 --> 00:35:14,194
Asher, you said surf and turf,
742
00:35:14,196 --> 00:35:17,114
But unfortunately
we can only eat the turf.
743
00:35:17,116 --> 00:35:20,242
What a shame. But the steak
is cooked beautifully.
744
00:35:20,244 --> 00:35:23,620
I love the chanterelle sauce.
It's really delicious,
745
00:35:23,664 --> 00:35:25,831
Earthy, everything you want
with a filet mignon.
746
00:35:25,874 --> 00:35:28,291
Asparagus,
beautifully grilled. Nice.
747
00:35:28,335 --> 00:35:31,128
You did the hard part by
cooking the steak beautifully.
748
00:35:31,130 --> 00:35:32,879
The easy part with the lobster,
749
00:35:32,881 --> 00:35:35,799
Sadly we can't eat,
'cause it's raw.
750
00:35:35,801 --> 00:35:38,418
Asher, my favorite thing about
this is your chanterelle sauce.
751
00:35:38,428 --> 00:35:41,680
I think it's really delicious.
That part is seasoned perfectly.
752
00:35:41,723 --> 00:35:45,267
My only miss is the lack
of seasoning in your purée,
753
00:35:45,310 --> 00:35:47,144
And obviously just
the undercooked lobster.
754
00:35:47,229 --> 00:35:49,104
But I think
the other elements you did,
755
00:35:49,148 --> 00:35:51,231
- You did very, very well.
- Thank you.
756
00:35:51,275 --> 00:35:53,275
Asher, let's get one thing
very clear.
757
00:35:53,360 --> 00:35:57,279
This was a gorgeous dish.
Absolutely restaurant quality.
758
00:35:57,364 --> 00:35:59,489
When I come to chez asher
in 20 years,
759
00:35:59,533 --> 00:36:01,783
I plan on having this dish,
and I plan on
760
00:36:01,827 --> 00:36:03,994
Eating the lobster then
because you will have nailed it.
761
00:36:04,037 --> 00:36:05,871
The filet is cooked beautifully.
762
00:36:05,914 --> 00:36:08,373
A lot to be very proud of
on this plate.
763
00:36:08,375 --> 00:36:09,833
Yeah, asher, I think when
I look at it aesthetically,
764
00:36:09,877 --> 00:36:12,794
It really does have an ode
to a michelin star restaurant.
765
00:36:12,838 --> 00:36:15,288
But when it came to execution,
I agree with my colleagues.
766
00:36:15,290 --> 00:36:16,840
The lobster, it kind of detracts
767
00:36:16,925 --> 00:36:18,884
From all that beautiful work
that you did with the steak.
768
00:36:18,927 --> 00:36:20,385
The celery root
was under-seasoned.
769
00:36:20,387 --> 00:36:22,012
But the steak
is beyond reproach.
770
00:36:22,097 --> 00:36:24,014
- It was that good.
- Thank you.
771
00:36:24,099 --> 00:36:26,266
Thank you, asher.
Ah, what a shame.
772
00:36:26,310 --> 00:36:28,852
- Listen, he did the hardest
part beautifully done.
- Yeah.
773
00:36:28,896 --> 00:36:30,103
- But you can see that, right?
- I was excited
about that lobster.
774
00:36:30,147 --> 00:36:32,355
Yeah, same here.
But it's translucent, right?
775
00:36:35,152 --> 00:36:38,570
Okay, honestly,
what an amazing challenge.
776
00:36:38,614 --> 00:36:40,822
You guys did great tonight.
777
00:36:40,824 --> 00:36:43,116
All of you, please make
your way down to the front
778
00:36:43,160 --> 00:36:45,160
And excuse us for a moment.
779
00:36:45,162 --> 00:36:47,329
Thank you. Shall we?
780
00:36:54,671 --> 00:36:57,088
So tonight they had to evolve
their first ever dish
781
00:36:57,132 --> 00:36:58,256
They cooked for us
seven weeks ago.
782
00:36:58,300 --> 00:37:00,383
- Right.
- I mean, honestly, michael's,
783
00:37:00,385 --> 00:37:02,302
The transformation
was incredible.
784
00:37:02,387 --> 00:37:04,262
Rolling his own pasta dough,
making his tortellini,
785
00:37:04,264 --> 00:37:07,265
- Beautiful cream sauce.
- Was the filling as good
786
00:37:07,267 --> 00:37:09,267
As the last time round
with the shrimp and the pasta?
787
00:37:09,269 --> 00:37:11,102
I think it was more exciting.
788
00:37:11,104 --> 00:37:13,438
He really, really succeeded
in the challenge tonight.
789
00:37:13,440 --> 00:37:16,149
- Remy?
- Aarón: Yeah, I mean, remy,
I think what she did
790
00:37:16,193 --> 00:37:18,193
As far as her presentation
was beautiful.
791
00:37:18,278 --> 00:37:20,362
Perfect little cylinders,
and then having
that little filling,
792
00:37:20,364 --> 00:37:23,073
- Little duxelle of mushroom
really front and center.
- Yeah, delicious.
793
00:37:23,116 --> 00:37:26,159
- Talk about that pan sauce.
It was delicious. Yeah, yeah.
- It was delicious.
794
00:37:26,203 --> 00:37:29,028
She really gave us something
beautiful visually this time.
795
00:37:29,030 --> 00:37:32,165
Bryson, tough because
he won seven weeks ago.
796
00:37:32,167 --> 00:37:34,000
The dish was incredible,
that rib cap.
797
00:37:34,044 --> 00:37:36,253
But this time round,
new york strip,
the crust was delicious.
798
00:37:36,255 --> 00:37:38,338
- Yeah.
- And cooked beautifully.
799
00:37:38,382 --> 00:37:40,632
We were all
amazed by the greens.
I was just beyond.
800
00:37:40,676 --> 00:37:44,386
Really beautiful.
Um, jordyn, what a shame.
801
00:37:44,429 --> 00:37:46,888
Tried to slice
that pork tenderloin
802
00:37:46,974 --> 00:37:49,349
And no juice, nothing.
Just hammered.
803
00:37:49,393 --> 00:37:51,142
That purée was very off-putting.
804
00:37:51,186 --> 00:37:55,397
Um, asher, filet,
just nailed, right?
805
00:37:55,399 --> 00:37:57,682
I thought asher
was the most ambitious
of all the young home cooks.
806
00:37:57,684 --> 00:37:59,985
I mean, he did give us
two proteins with his dish,
807
00:38:00,028 --> 00:38:01,361
But one of them was inedible.
808
00:38:01,405 --> 00:38:02,988
Gordon:
Yeah, it's a tough one.
809
00:38:03,031 --> 00:38:04,281
We have a combination here.
810
00:38:04,283 --> 00:38:06,491
We have jordyn
with her perfect seasoning,
811
00:38:06,493 --> 00:38:08,159
Problem on the cook,
problem on the plate.
812
00:38:08,245 --> 00:38:09,786
Then we have asher.
813
00:38:09,830 --> 00:38:11,705
Nice things on the plate,
but problem with the cook
814
00:38:11,790 --> 00:38:13,331
- And real problem
with the seasoning.
- True.
815
00:38:16,962 --> 00:38:18,461
- Are we all in agreeance?
- Yeah.
816
00:38:18,505 --> 00:38:20,046
Let's go.
817
00:38:33,395 --> 00:38:35,687
Right, let's start
with the good news first.
818
00:38:35,731 --> 00:38:40,233
After a long discussion,
we are all in agreeance
819
00:38:40,277 --> 00:38:44,362
That the best dish tonight
was cooked by...
820
00:38:48,201 --> 00:38:50,285
- Michael.
- Yes.
821
00:38:50,329 --> 00:38:54,122
Well done.
Congratulations.
822
00:38:54,166 --> 00:38:55,874
Not only are you safe
from elimination,
823
00:38:55,876 --> 00:38:57,375
But you and your entire family
824
00:38:57,419 --> 00:38:59,753
Are headed for
an unbelievable vacation
825
00:38:59,796 --> 00:39:04,174
At paradisus playa del carmen
resort in mexico.
826
00:39:04,217 --> 00:39:05,884
You'll get plenty of time
on the beach
827
00:39:05,969 --> 00:39:07,302
- And at the waterpark.
- Aarón: Yeah!
828
00:39:07,337 --> 00:39:09,220
- Yes!
- Right, make your way up
829
00:39:09,264 --> 00:39:12,349
To the balcony, please.
Well done.
830
00:39:12,351 --> 00:39:13,391
I'm moving on
to the semifinals.
831
00:39:13,393 --> 00:39:15,852
I'm feeling really good
about that.
832
00:39:15,937 --> 00:39:17,645
I definitely feel
like I got this
833
00:39:17,647 --> 00:39:20,982
And I can definitely win
"masterchef junior."
834
00:39:20,984 --> 00:39:23,276
- Semifinal, my man.
Well done.
- Thank you.
835
00:39:23,362 --> 00:39:26,988
Right, there were two more
young home cooks
836
00:39:27,032 --> 00:39:30,492
Who we felt have definitely
earned their spot
837
00:39:30,577 --> 00:39:33,328
Into the semifinal.
838
00:39:33,330 --> 00:39:35,872
And they are
839
00:39:35,874 --> 00:39:41,002
Bryson and remy.
840
00:39:41,004 --> 00:39:42,629
Head up to the safety
of the balcony.
841
00:39:42,631 --> 00:39:46,591
Congratulations.
You've earned your spot
into the semifinal.
842
00:39:51,640 --> 00:39:55,183
Now, jordyn and asher,
all the judges have spoken,
843
00:39:55,268 --> 00:39:57,477
And there's been
a lot of back and forth.
844
00:39:57,521 --> 00:40:01,606
But we did come to an agreement,
and it wasn't easy.
845
00:40:01,650 --> 00:40:07,195
The young home cook
going home tonight is...
846
00:40:09,199 --> 00:40:10,990
Jordyn.
847
00:40:11,034 --> 00:40:13,201
Asher, please say
goodbye to jordyn...
848
00:40:13,245 --> 00:40:16,746
- Bye.
- ...And head up
to the balcony.
849
00:40:21,878 --> 00:40:24,295
Oh, jordyn, first of all,
850
00:40:24,297 --> 00:40:28,716
Tonight's dish wasn't
your best plating, right?
851
00:40:28,760 --> 00:40:31,136
And the pork
sadly was overcooked.
852
00:40:31,179 --> 00:40:34,973
And so your time has run out
in the masterchef kitchen.
853
00:40:35,016 --> 00:40:37,767
But the confidence you have,
854
00:40:37,853 --> 00:40:41,354
And only being eight years
of age, is incredible.
855
00:40:41,398 --> 00:40:43,898
Jordyn, I can't tell you
how many times the judges and I
856
00:40:43,984 --> 00:40:45,650
Have stood up here
and reminded ourselves,
857
00:40:45,652 --> 00:40:49,279
"she's eight, but she's acts
like she's 10 and 12."
858
00:40:49,364 --> 00:40:51,865
I have such confidence for all
that is to come in your life.
859
00:40:51,908 --> 00:40:54,075
- I'm really proud of you.
- Thank you.
860
00:40:54,119 --> 00:40:56,369
Come and say goodbye, darling.
Come on.
861
00:40:56,371 --> 00:40:59,747
I'm really disappointed
that I'm eliminated...
862
00:40:59,791 --> 00:41:04,919
- Oh, man! Gonna miss you.
- ...But I'm really proud
that I got to top five.
863
00:41:04,963 --> 00:41:08,298
- Gordon: Amazing.
- It's been a really
good journey
864
00:41:08,300 --> 00:41:11,426
- In the masterchef kitchen.
- ( laughing )
865
00:41:11,428 --> 00:41:15,763
- Oh, my gosh! No way!
- Oh, my gosh! Oh, my gosh!
866
00:41:15,807 --> 00:41:21,019
This has been
the most best experience
I've been in in my life.
867
00:41:21,062 --> 00:41:24,230
When I'm in the kitchen,
I'm kind of messy
and having fun and stuff.
868
00:41:24,232 --> 00:41:27,358
( laughter, chatter )
869
00:41:27,360 --> 00:41:29,235
( laughing )
870
00:41:29,279 --> 00:41:33,656
- I've grown so much as a cook.
- Okay.
871
00:41:33,700 --> 00:41:36,826
And I got to make
so many amazing things.
872
00:41:36,828 --> 00:41:41,247
The seaweed that I used was ogo,
sea lettuce, and dulse.
873
00:41:41,291 --> 00:41:43,333
- Wow, that is very impressive.
- Impressive.
874
00:41:43,335 --> 00:41:45,376
- Thank you.
- Aarón: I think
it's just gorgeous.
875
00:41:45,420 --> 00:41:48,254
- Really well done, young lady.
- Jordyn, first of all,
876
00:41:48,298 --> 00:41:51,424
I love the fact that
you did kale two ways.
877
00:41:51,426 --> 00:41:54,469
Really embracing
an ingredient that you don't
like. Delicious.
878
00:41:54,471 --> 00:41:57,680
All: Bye, jordyn!
879
00:41:57,766 --> 00:42:02,977
I know my mom and my grandma
are gonna be so proud of me,
880
00:42:02,979 --> 00:42:05,021
And I'm really proud
of myself.
881
00:42:05,023 --> 00:42:06,856
- Nice job, jordyn!
- Good-bye, jordyn!
882
00:42:06,900 --> 00:42:09,442
- Bye, jordyn!
- Bye, darling.
883
00:42:12,072 --> 00:42:14,280
One, two, three, four.
884
00:42:14,282 --> 00:42:16,449
Congratulations.
Our semifinalists.
885
00:42:16,535 --> 00:42:19,285
We are almost
at the finish line,
886
00:42:19,287 --> 00:42:22,288
But do not let up,
all of you.
887
00:42:22,374 --> 00:42:25,750
You've got to keep up.
Good night.
888
00:42:25,794 --> 00:42:26,751
Wait, what?
889
00:42:26,795 --> 00:42:28,002
What?
890
00:42:29,881 --> 00:42:31,548
- Gordon: Next time...
- Welcome, everyone,
891
00:42:31,633 --> 00:42:34,384
- To the semifinal
of "masterchef junior."
- yes!
892
00:42:34,386 --> 00:42:36,761
You're all fighting for a spot
in the finale,
893
00:42:36,805 --> 00:42:39,722
But there's still one thing
standing in your way.
894
00:42:39,766 --> 00:42:42,642
- It's me!
- Oh!
895
00:42:42,644 --> 00:42:44,936
But if they can't keep up
with the master...
896
00:42:44,938 --> 00:42:47,146
- And turn! Let's go!
- Oh, no!
897
00:42:47,190 --> 00:42:50,108
- Put it down
and work two hands!
- I can't watch.
898
00:42:50,110 --> 00:42:51,359
- ...They could be headed...
- Remy: Oh, gosh!
899
00:42:51,403 --> 00:42:53,236
- Whoa.
- ...For disaster.
900
00:42:53,238 --> 00:42:55,154
Quit messing around
and focus on your job.
901
00:42:55,198 --> 00:42:57,740
- It just looks terrible.
- Oh, no.
902
00:42:57,784 --> 00:43:01,160
- You're good.
You're good, dude.
- ( crying )