1 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. 5 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. 8 00:00:16,600 --> 00:00:19,143 - Bryson, those peaches look good. - Thank you. 9 00:00:19,186 --> 00:00:21,729 Asher, you have absolutely knocked it out of the park. 10 00:00:21,731 --> 00:00:25,107 It is frickin' delicious. 11 00:00:25,109 --> 00:00:26,984 I don't think you need the ganache. 12 00:00:27,028 --> 00:00:28,736 The bananas don't do anything for me. 13 00:00:28,738 --> 00:00:30,029 It doesn't need the whipped cream. 14 00:00:30,031 --> 00:00:32,489 The young cook heading home 15 00:00:32,491 --> 00:00:35,159 Tonight is alfred. 16 00:00:35,244 --> 00:00:37,703 I'm really gonna miss you, bud, and I'm really proud of you. 17 00:00:37,747 --> 00:00:42,291 - All: Bye! - Tonight... 18 00:00:42,376 --> 00:00:44,501 - It's a time machine! - Bye, guys. 19 00:00:44,545 --> 00:00:48,130 - Bye! - ...We're taking a trip through time. 20 00:00:48,174 --> 00:00:49,965 - ( buzzing ) - ( yelps ) 21 00:00:50,009 --> 00:00:51,467 ( whirring ) 22 00:00:51,510 --> 00:00:53,385 ( squealing, laughing ) 23 00:00:53,429 --> 00:00:55,554 I told you this was a bad idea. 24 00:00:55,556 --> 00:00:59,141 You have to take these dishes from your past 25 00:00:59,185 --> 00:01:01,310 And turn them into dishes from your future. 26 00:01:01,395 --> 00:01:03,103 - Shoot, shoot, shoot. - Pressure's on. 27 00:01:03,147 --> 00:01:05,022 - A little bit. - But on the journey 28 00:01:05,024 --> 00:01:06,565 - To the semifinals... - Stop! 29 00:01:06,609 --> 00:01:08,400 ...One young home cook will be left behind. 30 00:01:08,444 --> 00:01:11,570 - I'm crunching a little bit of a dirt. - There's nothing worse. 31 00:01:11,614 --> 00:01:12,613 What a shame. 32 00:01:16,160 --> 00:01:20,621 ( music playing ) 33 00:01:20,706 --> 00:01:23,207 ( whirring, beeping ) 34 00:01:24,460 --> 00:01:26,502 ( ticking ) 35 00:01:26,504 --> 00:01:28,420 Daphne: Come on, guys. Check this out. 36 00:01:28,464 --> 00:01:30,130 ( growling ) 37 00:01:30,165 --> 00:01:33,008 Come on, gordon. Get in the time machine. 38 00:01:33,094 --> 00:01:34,426 I don't think it's a good idea. 39 00:01:34,428 --> 00:01:36,512 Dad, don't be a chicken. Come on. 40 00:01:36,555 --> 00:01:38,430 But why me? Why can't you go in, aarón? 41 00:01:38,516 --> 00:01:40,140 Come on. What could possibly go wrong? 42 00:01:40,142 --> 00:01:42,226 - Yeah, a lot. - ( laughs ) 43 00:01:48,150 --> 00:01:50,359 - Whoa! - Whoa! 44 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! 46 00:01:55,407 --> 00:01:58,909 - It's so fun! - It's a time machine! 47 00:01:58,994 --> 00:02:00,536 A time machine! 48 00:02:00,538 --> 00:02:04,206 Being the top five best home cook in america feels so good, 49 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 50 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. 51 00:02:12,007 --> 00:02:15,300 Why is there smoke? What's going on? 52 00:02:15,302 --> 00:02:17,427 - I'm scared. - Hi, guys! Feeling good? 53 00:02:17,513 --> 00:02:20,180 - All: Yes, chef! - Gordon: All right, listen. 54 00:02:20,224 --> 00:02:21,265 You guys, you'll never believe this. 55 00:02:21,308 --> 00:02:23,142 Miss daphne made this time machine. 56 00:02:23,144 --> 00:02:26,019 - What? - But she wants me to try it out. 57 00:02:26,021 --> 00:02:27,479 - Right? - Yes! 58 00:02:27,523 --> 00:02:30,023 - Yeah! - I've never been in a time machine, 59 00:02:30,025 --> 00:02:32,442 But I have been in my mom's car, 60 00:02:32,444 --> 00:02:35,028 And she's singing songs from the 1800s 61 00:02:35,030 --> 00:02:36,905 When she was born, the olden days. 62 00:02:36,991 --> 00:02:38,532 So that's kind of like a time machine. 63 00:02:38,534 --> 00:02:41,994 But, I mean, daphne's time machine is so cool. 64 00:02:41,996 --> 00:02:43,287 It's, like, I don't know how she built that. 65 00:02:43,372 --> 00:02:45,622 I need you to be brave about this, gordon. 66 00:02:45,666 --> 00:02:46,999 Get in the machine. Come on. 67 00:02:47,001 --> 00:02:49,001 - Yeah! - Get in the machine! 68 00:02:49,003 --> 00:02:50,544 - Fine. - Get in the machine. 69 00:02:50,546 --> 00:02:53,714 Step right up, gordon. Right inside. 70 00:02:53,757 --> 00:02:54,882 - Bye, guys. - Say goodbye. 71 00:02:54,967 --> 00:02:56,967 - Bye! - Oh, man! 72 00:02:57,011 --> 00:02:58,177 - Bye! - Bye, gordon! 73 00:02:58,262 --> 00:03:01,597 - Hasta la vista! - Bye, chef gordon. 74 00:03:01,599 --> 00:03:02,598 ( cheering ) 75 00:03:02,600 --> 00:03:04,016 Hey! 76 00:03:04,101 --> 00:03:05,475 Okay, now wait. Let me just remember. 77 00:03:05,477 --> 00:03:07,019 I think it's this. 78 00:03:07,104 --> 00:03:09,646 Um, right. Up and down twice, 79 00:03:09,648 --> 00:03:12,232 - And then this side and this side. - ( alarm blaring ) 80 00:03:12,276 --> 00:03:13,817 - Uh, wait, wait. - I think that's right. Maybe this one also. 81 00:03:13,819 --> 00:03:16,153 Daphne, hold on. What does this button do right here? 82 00:03:16,197 --> 00:03:18,030 - No, no, don't push that one. Do not-- - ( yelps ) 83 00:03:18,032 --> 00:03:19,364 Aah! Aah! 84 00:03:21,243 --> 00:03:23,535 - Oh, my gosh! - Oh! 85 00:03:23,537 --> 00:03:26,371 I see smoke coming out, sparks are flying everywhere. 86 00:03:26,415 --> 00:03:29,374 Is chef gordon just gonna evaporate in it? 87 00:03:29,376 --> 00:03:31,418 - Oh, my goodness. - ( imitates explosion ) 88 00:03:31,420 --> 00:03:34,463 - ( powering down ) - gordon? 89 00:03:39,762 --> 00:03:41,803 - Chef gordon! - Gordon! 90 00:03:41,847 --> 00:03:43,138 - Whoa! - Oh, no! 91 00:03:43,140 --> 00:03:45,307 - Come on, you donuts! - ( squealing ) 92 00:03:45,309 --> 00:03:47,267 - Aarón: What? - Tilly: Dad! 93 00:03:47,311 --> 00:03:50,812 - Gordon! - I told you this was a bad idea. 94 00:03:50,814 --> 00:03:55,525 - Oh, my gosh. - Was he this angry when he was that young? 95 00:03:55,527 --> 00:04:00,113 I love this. Dad, eat your vegetables and clean your room. 96 00:04:00,157 --> 00:04:01,615 Don't talk to your father that way. 97 00:04:01,617 --> 00:04:04,159 - ( laughing ) - I love it. 98 00:04:04,161 --> 00:04:07,412 - Wow. - Wait. Guys, I think I know what happened. 99 00:04:07,456 --> 00:04:09,373 Gordon, I'm just gonna have to ask you to go back inside that machine 100 00:04:09,416 --> 00:04:11,291 One little second, okay, buddy? 101 00:04:11,293 --> 00:04:14,711 - No, don't go back in there! - Go eat your brussels sprouts! 102 00:04:14,755 --> 00:04:16,713 Hasta la vista, baby! 103 00:04:16,757 --> 00:04:18,507 ( laughing ) 104 00:04:18,592 --> 00:04:21,134 He's scary as a four-year-old. Okay. 105 00:04:21,136 --> 00:04:22,970 - Turn him back into chef gordon. - Okay. 106 00:04:23,013 --> 00:04:26,765 Middle, right. Yes. Okay, good. 107 00:04:26,767 --> 00:04:28,183 - Ooh! - Aah! 108 00:04:28,269 --> 00:04:30,227 - Ooh, please. - Is he back? 109 00:04:30,271 --> 00:04:33,230 - Daphne: Come on, gordon! - Dad! 110 00:04:35,317 --> 00:04:37,985 - What did it-- what? What? - Thank goodness. 111 00:04:38,028 --> 00:04:41,029 - Yeah! - I told you. Seriously? 112 00:04:41,031 --> 00:04:42,406 - Daphne: You were scary. - Man! 113 00:04:42,408 --> 00:04:43,991 You were scary as a four-year-old. 114 00:04:44,034 --> 00:04:46,618 Your time machine is too unpredictable. 115 00:04:46,745 --> 00:04:47,995 Dear, oh, dear, oh, dear. 116 00:04:48,038 --> 00:04:50,163 But honestly, while I was in there, 117 00:04:50,165 --> 00:04:52,124 I did have a great idea for tonight's challenge. 118 00:04:52,167 --> 00:04:55,877 Let's send all of you on a time travel adventure. 119 00:04:55,963 --> 00:04:59,214 - Oh, no. - Excuse me. 120 00:04:59,300 --> 00:05:01,466 - No! - We're not going in there. 121 00:05:01,468 --> 00:05:04,011 - What? - Wow. 122 00:05:04,013 --> 00:05:05,887 - There you go. - What is that? 123 00:05:05,973 --> 00:05:07,264 Right, I've just returned from the past, 124 00:05:07,308 --> 00:05:10,392 And I've brought with me the very first dishes 125 00:05:10,394 --> 00:05:14,021 You ever cooked when you stepped inside the "masterchef junior" kitchen. 126 00:05:14,023 --> 00:05:15,897 - What? - What? 127 00:05:15,899 --> 00:05:18,150 Gordon: Right, listen carefully, because your challenge tonight 128 00:05:18,193 --> 00:05:20,986 Is to take these dishes from your past 129 00:05:21,030 --> 00:05:24,406 And turn them into dishes from your future. 130 00:05:24,408 --> 00:05:26,408 - What? - So, week one, bryson, 131 00:05:26,410 --> 00:05:28,744 The moment you stepped into the masterchef kitchen 132 00:05:28,746 --> 00:05:32,539 You made a rib eye cap with compound butter. 133 00:05:32,541 --> 00:05:34,458 - Remember that one? - Mm-hmm. Yes, chef. 134 00:05:34,501 --> 00:05:36,001 Gordon: Well done. 135 00:05:36,045 --> 00:05:39,087 Michael, you made flipping shrimp pasta pesto. 136 00:05:39,131 --> 00:05:43,383 Remy, you made chicken roasted over those carrots and mashed potatoes. 137 00:05:43,427 --> 00:05:48,013 Jordyn, seven weeks ago, you made a delicious pan-seared pork chop 138 00:05:48,015 --> 00:05:52,142 With homemade barbeque sauce, right? Beautiful. 139 00:05:52,269 --> 00:05:55,145 Asher, you made the delicious surf and turf 140 00:05:55,189 --> 00:05:58,273 With that beautiful butter-poached lobster. Oh, man. 141 00:05:58,317 --> 00:06:01,777 Kids, I can see five amazing young home cooks here 142 00:06:01,820 --> 00:06:06,406 Who might become five michelin star winning chefs when they grow up. 143 00:06:06,408 --> 00:06:08,533 So tonight think about your future self 144 00:06:08,535 --> 00:06:11,828 And how they would elevate these dishes from your past. 145 00:06:11,914 --> 00:06:17,000 This should be your signature dish at your future restaurant. 146 00:06:17,086 --> 00:06:21,380 We want refined, elegant dishes that reflect all you've learnt here. 147 00:06:21,382 --> 00:06:23,256 And whoever cooks the best dish tonight 148 00:06:23,300 --> 00:06:25,509 Will not only head into the top four 149 00:06:25,552 --> 00:06:28,387 And head straight into the semifinals, 150 00:06:28,430 --> 00:06:33,100 But they'll win an extra special prize. 151 00:06:33,102 --> 00:06:38,563 The cook with the best dish gets an all-inclusive family trip to mexico 152 00:06:38,565 --> 00:06:42,317 At the paradisus playa del carmen resort 153 00:06:42,403 --> 00:06:43,693 In the beautiful riviera maya. 154 00:06:43,737 --> 00:06:45,237 - Whoa! - Pretty cool. 155 00:06:45,280 --> 00:06:48,490 - So cool! Amazing! - That just sounds fancy. 156 00:06:48,534 --> 00:06:50,992 I really wanna win this trip to mexico 157 00:06:51,036 --> 00:06:53,036 Because mama cheesecake and papa cheese, 158 00:06:53,122 --> 00:06:55,122 We need to get out of alabama 159 00:06:55,165 --> 00:06:59,084 And go over to mexico and get on a vacation. 160 00:06:59,169 --> 00:07:03,964 Okay, guys, you will have one hour to cook us food from a future you. 161 00:07:03,966 --> 00:07:07,759 We cannot wait to see what you little time travelers cook up. 162 00:07:07,761 --> 00:07:09,761 Right, you five, are you ready? 163 00:07:09,763 --> 00:07:11,388 - All: Yes, chef. - Good. 164 00:07:11,432 --> 00:07:16,017 - Your 60 minutes starts now! - Come on, guys! 165 00:07:16,019 --> 00:07:18,520 Well done! 166 00:07:18,564 --> 00:07:20,147 Whoo! 167 00:07:20,149 --> 00:07:22,607 Get a basket! Get a basket! 168 00:07:22,651 --> 00:07:24,609 - Basket. - Okay, turnips. 169 00:07:24,611 --> 00:07:26,486 Turnips, okay. Found 'em. 170 00:07:26,530 --> 00:07:29,990 Where are the chanterelle mushrooms? 171 00:07:30,033 --> 00:07:32,284 I'm so excited to show the judges 172 00:07:32,369 --> 00:07:35,328 That I've learned from then. 173 00:07:35,330 --> 00:07:36,329 Let's go! 174 00:07:38,792 --> 00:07:40,417 This dish is gonna be so good 175 00:07:40,419 --> 00:07:42,544 That gordon's gonna want to serve it in his restaurant. 176 00:07:42,546 --> 00:07:47,466 But I won't let him, because it's my dish, not his. 177 00:07:47,468 --> 00:07:49,092 Okay? 178 00:07:50,762 --> 00:07:52,137 Sauce. 179 00:07:52,139 --> 00:07:53,763 Gordon: Speed up! Let's go! 180 00:07:56,560 --> 00:08:00,020 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. 182 00:08:02,483 --> 00:08:04,274 This is gonna be hard, 183 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. 185 00:08:10,157 --> 00:08:12,324 So I'm putting a mashed pea 186 00:08:12,409 --> 00:08:16,536 And some more vegetables like roasted turnips and greens. 187 00:08:16,538 --> 00:08:18,413 - I think I got it. - This is it. 188 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 )