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Gordon: Previously on
"masterchef junior"...
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We're having the most amazing
baby shower!
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00:00:07,925 --> 00:00:11,093
Cooking for pregnant ladies
is no joke.
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00:00:11,095 --> 00:00:13,637
We gotta make sure that
we communicate with each other.
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Gordon:
That is disgusting.
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- I don't have an attitude.
- Yes, you do!
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Daphne:
Pink team, congratulations!
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The chicken that was given to me
was completely raw.
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00:00:23,149 --> 00:00:26,984
- Oh, my god.
- The person leaving
"masterchef junior"
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00:00:26,986 --> 00:00:29,403
- is freddy.
- Bye, guys!
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00:00:29,405 --> 00:00:31,989
- Tonight...
- What?
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...A mystery box
that's truly nuts,
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and an elimination challenge
with a special guest...
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- Winner of
"masterchef junior," che!
- ( cheers and applause )
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...That sets
the kitchen ablaze.
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I love playing with fire.
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- Fire!
- Whoo!
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This dish is stunning.
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That screams panic,
that doesn't scream top ten.
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Unfortunately, tonight,
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somebody's dream in this kitchen
will be going up in flames.
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Big day.
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Top ten looming.
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Amazing.
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( cheering )
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it feels really great
to be in the top 11 today.
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Last week was definitely
the worst week so far,
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and so I can't wait to see
what the judges have in store.
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- Oh.
- Now, you are almost
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into the top ten of the biggest
culinary competition
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anywhere on the planet.
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You're that close.
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But first,
you all will have to face
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your next mystery box
challenge.
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Right, are you guys ready
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to find out what's under
tonight's mystery box?
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All: Yes, chef!
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On the count of three.
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One, two...
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Three, lift.
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- What?
- Another box?
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- We have to cook with this?
- Come on.
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Lift up that second box.
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Thank you.
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- What?
- Gordon! Gordon!
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- What is this?
- Oh, my god.
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I've never cooked anything
with wood before.
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Are we serving it
to woodchucks?
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'cause I don't know what else
would eat wood like that.
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Guys, lift up that last box.
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- What is that?
- It's a walnut.
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That, my friends,
under all that wood
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is one beautiful
california walnut.
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Walnuts are one of the most
versatile ingredients out there.
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They're tasty
and they're good for you,
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and you can use them
in tons of dishes.
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Sweet, savory,
breakfast, lunch, or dinner.
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And if you're vegan,
you can even use them
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as a tasty meat alternative.
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If you've got gluten
or dairy allergies,
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they also make
for a great thickener
in soups and sauces.
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And here's one more fun fact.
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They taste best
when they're stored
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in the fridge or freezer.
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This is one amazing little nut.
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You will have one hour
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to cook us an incredible
walnut dish.
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And the young cook tonight
who impresses us the most
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will be safe from elimination
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and earn a coveted spot
in the top ten.
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I love walnuts.
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My mom packs me walnuts
for snack
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and I have cooked
with walnuts before.
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But I've never actually
made it the star,
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so this is gonna be
really hard.
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Aarón:
Give it your all tonight
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'cause if you're not up
on that balcony,
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you might be going home.
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All right, you guys ready?
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- All: Yes, chef!
- Remember,
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let your imagination go nuts.
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Your time starts now!
Let's go!
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Go, go, go. Whoa, yes.
Look at those sprinters.
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- Here they go.
- Whoo!
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- There's so many walnuts!
- Whoa!
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- Come on.
- Whoo!
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- Walnuts everywhere.
It's walnut fest!
- Come on.
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Everywhere you step
it's crunch, crunch, crunch.
Aah!
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The interesting thing
about walnuts
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is you can take it sweet
or you can take it savory.
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I'm definitely leaning towards
sweet because I'm a baker.
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So, I will be making
a walnut peach crostata
with candied walnuts
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to give it a little crunch
and a little sweetness.
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- Where's cinnamon?
- Where are the peaches?
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Ow!
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Flour.
Where's the flour?
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I've decided to make a walnut
wedding cookie trifle
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layered with banana custard.
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I'm using walnuts
in several different ways
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and I know the flavor of the
walnut will really pop through.
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Ooh!
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Ha ha! In your face,
walnut shell.
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Now to get yourselves in the top
ten, walnuts need to be the hero
this evening.
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Absolutely.
You can bread with them,
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you can coat with them,
you can use them to make
a romesco sauce.
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And there's so much
delicious fat in walnuts.
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- Sure. Right.
- You don't need to add a lot
of extra oil on top of that,
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- which is nice.
- Walnuts are not something
I would normally use,
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but I think I've got it
figured out here.
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I'm doing a walnut
herb crusted halibut
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and parsnip puree.
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I'm trying to prove that
I really have a good handle
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on not just barbecue things,
but other things as well.
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I'm gonna be making carrot
and walnut cupcakes
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with walnut cream cheese
frosting.
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I really wanna show something
that I have fun with
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and I really,
really know how to make.
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I'm making
a walnut graham s'mores
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with a chocolate ganache.
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I cook with walnuts at home.
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I toast them most of the time.
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And I do breadings
for lamb, steak, chicken.
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Gordon: Guys, 45 minutes
remaining. Let's go.
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Right, young lady,
tell me about the dish.
What are you doing?
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I'm doing a walnut
and carrot pancake
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with a cream cheese glaze
and candied walnuts.
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- Why pancake?
- Because I have to make
pancakes on the weekend
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'cause I have such a big family.
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- How big is the family?
- Four kids and then
my mom and dad.
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I'm sure you miss them, right?
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- Mm-hmm.
- Any pets at home?
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I have two dogs and a fish.
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- What's the fish's name?
- Fat boy.
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- Fat boy.
- His name used
to be spongebob,
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but then we fed him too much.
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So now he's a fat fish.
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- Mm-hmm.
- Good luck.
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- Grayson. Hey.
- Hello.
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- What's cooking?
- So, I'm going to make a walnut
herb crusted rack of lamb
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with a walnut romesco.
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Aarón: I think for sure
that you're on to something.
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I like how you're doubling up
on the crust and in the romesco.
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So let's just
remind yourself
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- you wanna have an immunity.
- Yeah, you do.
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'cause this is the window
into the top ten.
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- Yes.
- Guys, 38 minutes to go.
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Get my vanilla bean in there.
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Cruz, you're
a california kid, right?
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So you must love
these walnuts.
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- I love walnuts.
- You love walnuts.
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- Tell me what you're doing.
- A mixed walnut berry crumble
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with a walnut pastry cream.
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Love that.
Now you're one of the youngest
in the competition.
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What sport do you play?
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I play baseball
and I do taekwondo.
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Stop it.
Do you think you could
take down aarón sánchez?
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- Yes.
- Get that crumble in the oven
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and make sure walnuts
are the star, yes?
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- It smells delicious already.
- Okay.
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- Good luck. Let's go.
- Thank you.
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Get my halibut started.
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- Hi, liya.
- Hi.
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00:06:52,329 --> 00:06:54,496
So how are you
using beautiful
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california walnuts today?
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I'm basically going
to be doing fried rice
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with the walnuts mixed in,
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00:07:01,213 --> 00:07:03,296
and also a walnut shrimp.
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00:07:03,298 --> 00:07:04,714
And what's
with this pineapple?
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It's a pineapple shrimp bowl,
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so I wanna put
the fried rice down there
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- and then have
the shrimp piled up.
- Nice. Brilliant.
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What was the inspiration
for this dish?
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From my dad because, like,
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he kind of showed me pineapple
shrimp bowl, basically.
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- Yes. All right, cool.
- Yeah, I think you're there.
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- Yes, chef. Thank you.
- Thanks, liya.
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I wanna win this mystery box
for my dad,
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since I'm doing a dish
that we do together.
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Also, like,
getting onto the balcony.
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That would be amazing.
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Gordon:
23 minutes remaining, guys.
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Ciara, tell me about the dish.
What are you doing?
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I am making a walnut cake
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- with sauternes pears.
- Wow.
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00:07:42,629 --> 00:07:45,213
Top ten around the corner.
What's going through your mind?
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I'm a really great chef.
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- I'm gonna win this thing.
- Right.
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00:07:48,969 --> 00:07:50,760
Ciara: I really wanna win
"masterchef junior"
189
00:07:50,762 --> 00:07:53,513
so I can open up
my own bakery.
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00:07:53,515 --> 00:07:56,516
A few years ago, I hurt my back
and I couldn't play sports,
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00:07:56,518 --> 00:08:00,270
and I had to wear a back brace
for 23 hours a day.
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00:08:00,272 --> 00:08:01,229
But when I started
baking and cooking,
193
00:08:01,231 --> 00:08:02,939
it got my mind off that,
194
00:08:02,941 --> 00:08:05,692
and I've been baking
and cooking ever since.
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00:08:05,694 --> 00:08:08,487
And this is just gonna show 'em
I'm really good at baking.
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00:08:08,489 --> 00:08:11,364
Gordon:
Guys, we've 15 minutes left.
You gotta speed up.
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00:08:20,125 --> 00:08:21,208
A'dan: Oh, no.
198
00:08:21,210 --> 00:08:23,376
- No!
- You okay, a'dan?
199
00:08:23,378 --> 00:08:25,295
- A'dan, how you feeling?
- No!
200
00:08:25,297 --> 00:08:28,423
- Terrible.
- Well, let's stop.
201
00:08:28,425 --> 00:08:30,759
So, touch that.
What is wrong with that?
202
00:08:30,761 --> 00:08:33,637
- It's raw.
- So you don't sit there
and panic. What do you do?
203
00:08:33,639 --> 00:08:37,724
I'll be mortified
if you left this competition
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00:08:37,726 --> 00:08:39,726
because you're not thinking.
205
00:08:48,111 --> 00:08:50,403
A'dan, I'll be mortified
206
00:08:50,405 --> 00:08:53,114
if you left this competition
because you're not thinking.
207
00:08:53,116 --> 00:08:55,033
When you know
that's undercooked
what do you do?
208
00:08:55,035 --> 00:08:57,536
- Put it back in the oven.
- Put it back in the oven.
There you go.
209
00:08:57,538 --> 00:08:59,445
We don't panic,
and we find a solution.
210
00:08:59,447 --> 00:09:01,957
- Right? Good luck.
- Yes, chef.
211
00:09:01,959 --> 00:09:03,625
A'dan:
I need to get back on track
212
00:09:03,627 --> 00:09:06,336
'cause I have been in the bottom
way too many times.
213
00:09:06,338 --> 00:09:08,338
Gordon:
Eight minutes remaining.
214
00:09:08,340 --> 00:09:09,839
Remember what's at stake, guys.
215
00:09:09,841 --> 00:09:11,925
The top ten
just around the corner.
216
00:09:11,927 --> 00:09:14,261
- Let's go.
- Aarón: One stunning dish.
217
00:09:14,263 --> 00:09:17,597
Turn this pancake over.
218
00:09:17,599 --> 00:09:18,932
Yes.
219
00:09:18,934 --> 00:09:20,559
Ciara:
I wanna go up on that balcony
220
00:09:20,561 --> 00:09:23,728
to prove to the judges,
myself, and my family
221
00:09:23,730 --> 00:09:26,439
that I'm a really great baker.
222
00:09:33,907 --> 00:09:36,157
I am blown away by how
ambitious these kids have
been in this competition.
223
00:09:36,159 --> 00:09:39,995
But a lot of them are making
some really risky choices.
224
00:09:39,997 --> 00:09:41,288
This is a battle for immunity,
225
00:09:41,290 --> 00:09:43,206
but I think
everyone's turning out
226
00:09:43,208 --> 00:09:44,749
something really impressive.
227
00:09:44,751 --> 00:09:46,710
- How's it going?
- Pretty well.
228
00:09:46,712 --> 00:09:48,044
Good.
229
00:09:49,131 --> 00:09:52,090
Gordon:
Speed up, guys.
230
00:09:52,092 --> 00:09:54,217
- Yes.
- Daphne: One minute, you guys.
231
00:09:54,219 --> 00:09:56,136
One minute remaining.
232
00:09:56,138 --> 00:09:59,431
That immunity,
you can almost taste it.
233
00:09:59,433 --> 00:10:01,099
Get us the best dish
you could possibly imagine
234
00:10:01,101 --> 00:10:02,726
on the plate right now.
235
00:10:02,728 --> 00:10:04,019
Almost.
236
00:10:05,314 --> 00:10:10,317
Ten, nine, eight, seven, six,
237
00:10:10,319 --> 00:10:14,988
five, four, three, two, one.
238
00:10:14,990 --> 00:10:16,531
- Gordon: And stop.
- Aarón: Hands in the air.
239
00:10:16,533 --> 00:10:18,074
Gordon: Well done.
240
00:10:20,704 --> 00:10:22,495
I feel great about my dish.
241
00:10:22,497 --> 00:10:24,831
I feel like my pineapple bowl
came out perfect,
242
00:10:24,833 --> 00:10:27,125
and it just makes me
feel so happy.
243
00:10:27,127 --> 00:10:29,661
This just looks like a mess.
244
00:10:29,663 --> 00:10:33,131
I'm a little upset 'cause
I might not get on the balcony
245
00:10:33,133 --> 00:10:37,010
and get an immunity
next challenge.
246
00:10:37,012 --> 00:10:38,970
It's time for us to take
a much, much closer look
247
00:10:38,972 --> 00:10:42,724
at all your dishes,
and then select the very best.
248
00:10:44,478 --> 00:10:48,480
Aarón: Grayson, lamb.
Bold choice, young man.
249
00:10:48,482 --> 00:10:50,523
You feel comfortable
with the cook on it?
250
00:10:50,525 --> 00:10:53,526
I think it could've been
a little bit more cooked,
251
00:10:53,528 --> 00:10:57,947
but I have had lamb
close to this doneness
and I do like it.
252
00:10:57,949 --> 00:10:59,991
Thank you, grayson.
253
00:10:59,993 --> 00:11:02,285
Aarón:
Eva, how do you feel
the pesto tastes?
254
00:11:02,287 --> 00:11:07,332
Okay. I wish the consistency
was a little smoother.
255
00:11:07,334 --> 00:11:11,378
- Okay, thank you.
- Andrew: It's very scary
as the judges walk around
256
00:11:11,380 --> 00:11:13,129
because when
they come to you,
257
00:11:13,131 --> 00:11:15,090
they could think
your dish is amazing
258
00:11:15,092 --> 00:11:16,633
or they could think
it's absolute trash
259
00:11:16,635 --> 00:11:18,259
and needs to be set on fire.
260
00:11:18,261 --> 00:11:19,761
Damn, they're half full.
What happened?
261
00:11:19,763 --> 00:11:21,638
- I don't know.
- You don't know.
262
00:11:21,640 --> 00:11:25,392
They look sort of
underdone, right?
What a shame.
263
00:11:25,394 --> 00:11:26,393
Okay.
264
00:11:26,395 --> 00:11:28,687
Andrew, this looks
really beautiful
265
00:11:28,689 --> 00:11:30,438
- and this looks
a little bit haphazard.
- Yeah.
266
00:11:30,440 --> 00:11:33,191
With this,
I put the whipped cream on
267
00:11:33,193 --> 00:11:35,819
and then it started
to melt a little bit.
268
00:11:35,821 --> 00:11:37,070
Damn.
269
00:11:37,072 --> 00:11:38,530
- Man.
- Thanks, andrew.
270
00:11:41,159 --> 00:11:42,826
Wow.
271
00:11:42,828 --> 00:11:46,996
- A'dan, this is, uh...
- Messy.
272
00:11:46,998 --> 00:11:49,958
...Messy.
You feeling down right now?
273
00:11:49,960 --> 00:11:51,668
- Yes, chef.
- What do you think went wrong?
274
00:11:51,670 --> 00:11:57,132
I just didn't get the task
done in enough of time.
275
00:11:57,134 --> 00:12:00,885
- Let's go.
- Daphne: Cruz, you made
a berry crumble...
276
00:12:00,887 --> 00:12:02,804
- Yes.
- ...With walnut topping.
277
00:12:02,806 --> 00:12:05,265
- Really nice.
- Yeah, smart.
278
00:12:05,267 --> 00:12:08,393
- Abir, you look like
you were a little frazzled.
- Yes.
279
00:12:08,395 --> 00:12:10,770
- What happened
at the end right there?
- So I guess I tried
280
00:12:10,772 --> 00:12:14,357
to rewhip my cream
because the first batch
was overwhipped.
281
00:12:14,359 --> 00:12:15,400
But I didn't have enough time,
282
00:12:15,402 --> 00:12:18,194
so the plating,
as you can see,
283
00:12:18,196 --> 00:12:19,988
- got a little rushed.
- Gordon: Yeah.
284
00:12:19,990 --> 00:12:21,364
- Thank you.
- Oh, man.
285
00:12:21,366 --> 00:12:22,949
Abir: I am really
disappointed in myself.
286
00:12:22,951 --> 00:12:26,119
I know I could've done
much better.
287
00:12:26,121 --> 00:12:27,579
Gordon:
That looks beautiful.
288
00:12:27,581 --> 00:12:29,664
And you've got walnuts
in the crust as well, yes?
289
00:12:29,666 --> 00:12:32,125
- Yes.
- Wow. So, you used them,
what, three times?
290
00:12:32,127 --> 00:12:33,543
Then I put a little bit
of toasted walnuts
291
00:12:33,545 --> 00:12:36,212
- in my whipped cream.
- Not too sweet.
292
00:12:36,214 --> 00:12:37,964
Gordon:
Wow. Thank you.
293
00:12:37,966 --> 00:12:39,966
So, molly,
what's the puree there?
294
00:12:39,968 --> 00:12:41,968
- What is that?
- The puree is a parsnip puree.
295
00:12:41,970 --> 00:12:45,263
- Oof.
- You think that's the best
looking presentation
296
00:12:45,265 --> 00:12:47,390
- there with that?
- No.
297
00:12:48,518 --> 00:12:50,560
- Gordon: Thank you.
- Daphne: Thanks, molly.
298
00:12:52,230 --> 00:12:55,106
There were a lot
of great dishes out there,
299
00:12:55,108 --> 00:12:58,401
but we need to taste a few
to decide who will be safe.
300
00:12:58,403 --> 00:13:01,988
Tonight, we're gonna taste
the top three dishes.
301
00:13:01,990 --> 00:13:05,742
Please,
make your way down here...
302
00:13:05,744 --> 00:13:07,327
Mrs. Pineapple.
303
00:13:07,329 --> 00:13:09,037
Daphne: Liya!
304
00:13:09,039 --> 00:13:14,292
I want to win this so badly,
because if I don't,
305
00:13:14,294 --> 00:13:17,086
I'm gonna have to be
in the elimination challenge.
306
00:13:17,088 --> 00:13:20,256
Please describe your dish.
307
00:13:20,258 --> 00:13:24,928
So you have a walnut shrimp
and a pineapple fried rice.
308
00:13:24,930 --> 00:13:28,473
I love the creativity.
I think this belongs on,
like, a polynesian feast,
309
00:13:28,475 --> 00:13:31,059
- 'cause it really
just has that vibe to it.
- It looks beautiful.
310
00:13:31,061 --> 00:13:32,811
- Can't wait
to dive in. Amazing.
- Looks so good.
311
00:13:32,813 --> 00:13:36,105
- Are there any walnuts
inside the rice as well?
- Yes.
312
00:13:41,488 --> 00:13:43,321
So, the shrimp
are cooked beautifully.
313
00:13:43,323 --> 00:13:45,782
But what you have done there
is highlighted the walnuts.
314
00:13:45,784 --> 00:13:47,367
The rice itself
is also delicious.
315
00:13:47,369 --> 00:13:49,410
I'm really glad you included
walnuts in there as well.
316
00:13:49,412 --> 00:13:51,830
I would've thrown
a few shrimp pieces
chopped up in there
317
00:13:51,832 --> 00:13:53,331
just to carry
the flavor throughout.
318
00:13:53,333 --> 00:13:55,542
But, liya,
this is a really
delicious dish.
319
00:13:55,544 --> 00:13:58,294
Everything that's there
is truly delicious.
320
00:13:58,296 --> 00:14:00,004
Thank you.
321
00:14:00,006 --> 00:14:02,006
Good job, liya!
322
00:14:02,008 --> 00:14:04,968
The next person that
we'd like to call up here...
323
00:14:06,847 --> 00:14:09,430
Cruz.
324
00:14:09,432 --> 00:14:11,099
Whoo!
325
00:14:11,101 --> 00:14:13,017
I want this immunity so badly
326
00:14:13,019 --> 00:14:16,062
because it's my first time
being called up.
327
00:14:17,357 --> 00:14:18,690
Cruz, please describe
your dish.
328
00:14:18,692 --> 00:14:23,236
So, today I made a mixed berry
and walnut crumble
329
00:14:23,238 --> 00:14:26,030
with a whipped cream
topped off with some walnuts.
330
00:14:26,032 --> 00:14:28,032
Are you nervous, cruz?
331
00:14:28,034 --> 00:14:29,826
- A little bit.
- You shouldn't be,
332
00:14:29,828 --> 00:14:32,787
'cause that looks
like heaven.
333
00:14:32,789 --> 00:14:34,497
- Thank you.
- Gordon: Shall we?
334
00:14:40,046 --> 00:14:41,379
Wow.
335
00:14:41,381 --> 00:14:43,756
Aarón:
The crumble with the walnuts
is the real star.
336
00:14:43,758 --> 00:14:45,091
- I love that.
- Thank you.
337
00:14:45,093 --> 00:14:47,427
I think you made a mistake
with the kind of fruit
338
00:14:47,429 --> 00:14:49,512
as far as the strawberry.
More blueberry,
339
00:14:49,514 --> 00:14:52,515
something a little bit
more fleshy, but delicious.
340
00:14:52,517 --> 00:14:55,018
The crumble is really
pungently walnut.
341
00:14:55,020 --> 00:14:56,519
It's a lot of walnuts.
342
00:14:56,521 --> 00:14:57,979
I might've chopped them
a little bit finer,
343
00:14:57,981 --> 00:14:59,314
but you did a great job.
344
00:14:59,316 --> 00:15:00,940
- Gordon:
Delicious, young man.
- Thank you.
345
00:15:00,942 --> 00:15:03,109
It looks like it's just
come out of a gastro pub.
346
00:15:03,111 --> 00:15:04,736
I wanna see more of that.
347
00:15:04,738 --> 00:15:06,529
- Well done.
- Thank you.
348
00:15:09,326 --> 00:15:14,162
Okay, the next person
really did their home state
of california proud.
349
00:15:14,164 --> 00:15:16,998
Please step forward, ciara.
350
00:15:18,376 --> 00:15:21,669
- Good job, ciara.
- Thank you.
351
00:15:24,257 --> 00:15:25,590
Ciara, tell us what you made.
352
00:15:25,592 --> 00:15:30,345
Today, I made a walnut cake
with sauternes pears,
353
00:15:30,347 --> 00:15:33,514
a walnut oat crumble,
and mascarpone whipped cream.
354
00:15:33,516 --> 00:15:36,059
Just visually speaking,
it is stunning.
355
00:15:36,061 --> 00:15:40,063
- Thank you.
- And there's walnut flour here?
Is that how you did it?
356
00:15:40,065 --> 00:15:42,857
Yeah, I grounded up some walnut
357
00:15:42,859 --> 00:15:44,525
and made walnut flour.
358
00:15:48,698 --> 00:15:51,699
Truly one of the most delicious
cakes I've ever eaten.
359
00:15:51,701 --> 00:15:53,159
The mascarpone is beautiful.
360
00:15:53,161 --> 00:15:54,953
The only thing
is that the pears,
361
00:15:54,955 --> 00:15:56,329
if you'd sliced them
a little bit thinner
362
00:15:56,331 --> 00:15:57,872
would've caramelized
a bit more.
363
00:15:57,874 --> 00:15:59,958
A little bit more of that
sweetness coming through.
364
00:15:59,960 --> 00:16:02,377
- But really well done, ciara.
- Thank you.
365
00:16:02,379 --> 00:16:04,295
Ciara, this is
just utterly delicious.
366
00:16:04,297 --> 00:16:05,964
I can't even say anything
negative about it,
367
00:16:05,966 --> 00:16:07,382
it's that good.
368
00:16:07,384 --> 00:16:09,717
- Thank you.
- Young lady, it's incredible.
369
00:16:09,719 --> 00:16:11,594
The cake is moist.
I close my eyes,
370
00:16:11,596 --> 00:16:13,471
I've got that nice
bitterness of the walnut
371
00:16:13,473 --> 00:16:16,057
with the sweet caramel flavor
of those pears. Delicious.
372
00:16:16,059 --> 00:16:20,103
I think this has been
your best dish so far
in this competition.
373
00:16:20,105 --> 00:16:21,980
- Thank you. Well done.
- Thank you.
374
00:16:21,982 --> 00:16:23,231
Good job, ciara!
375
00:16:23,233 --> 00:16:25,891
- Good job, ciara.
- Good job, ciara.
376
00:16:25,893 --> 00:16:28,069
Thank you.
377
00:16:28,071 --> 00:16:30,655
This is gonna be very,
very difficult.
378
00:16:30,657 --> 00:16:32,365
Give us a moment, please.
379
00:16:35,036 --> 00:16:36,369
Great dishes.
380
00:16:36,371 --> 00:16:38,246
But there's one individual
there tonight
381
00:16:38,248 --> 00:16:39,539
that deserves to go
straight to the top ten
382
00:16:39,541 --> 00:16:42,166
because they used
walnuts in abundance.
383
00:16:42,168 --> 00:16:43,751
- Both: I agree.
- Do you all think?
384
00:16:43,753 --> 00:16:45,003
Aarón:
Yes, we know who that is.
385
00:16:45,005 --> 00:16:47,338
- Yeah? Happy?
- Very happy.
386
00:16:49,801 --> 00:16:52,593
Now tonight, there were some
really great dishes out there,
387
00:16:52,595 --> 00:16:56,931
but only one spot
of immunity up for grabs.
388
00:16:56,933 --> 00:17:01,394
The first person
into the top ten...
389
00:17:01,396 --> 00:17:03,187
Congratulations...
390
00:17:11,031 --> 00:17:15,408
The first person
into the top ten...
391
00:17:15,410 --> 00:17:16,993
Congratulations...
392
00:17:19,581 --> 00:17:22,165
Ciara. Well done.
393
00:17:22,167 --> 00:17:24,500
- Good job, ciara.
- Thank you.
394
00:17:24,502 --> 00:17:29,047
I'm the first person
into the top ten. Whoo!
395
00:17:29,049 --> 00:17:32,050
Right, as for the rest of you,
396
00:17:32,052 --> 00:17:34,427
it's time for your
elimination challenge.
397
00:17:34,429 --> 00:17:38,931
Please, head into the library
and put on your black aprons.
398
00:17:38,933 --> 00:17:40,099
Let's go.
399
00:17:40,101 --> 00:17:41,893
I really didn't want
to want to be in this.
400
00:17:41,895 --> 00:17:45,605
- I am really scared
to find out what it is.
- Exactly.
401
00:17:45,607 --> 00:17:47,148
I'm definitely nervous
402
00:17:47,150 --> 00:17:49,692
because I'm one step away
from the top ten.
403
00:17:49,694 --> 00:17:50,943
It is an elimination challenge,
404
00:17:50,945 --> 00:17:54,197
and if my dish does
not make the cut...
405
00:17:54,199 --> 00:17:56,365
Gordon:
Line up. Thank you.
406
00:17:59,245 --> 00:18:03,414
All of you are worthy
of being in the top ten.
407
00:18:03,416 --> 00:18:06,292
But unfortunately,
for one of you,
408
00:18:06,294 --> 00:18:08,878
your journey in this kitchen
ends tonight.
409
00:18:08,880 --> 00:18:12,882
I had hoped that I never have to
put this black apron on again.
410
00:18:12,884 --> 00:18:15,259
It definitely does bring
your spirit down a little bit.
411
00:18:15,261 --> 00:18:18,096
I feel like I'm at a funeral.
412
00:18:18,098 --> 00:18:21,182
We have a very,
very special guest
413
00:18:21,184 --> 00:18:23,267
in the masterchef kitchen
tonight.
414
00:18:23,269 --> 00:18:24,477
Who is it?
415
00:18:24,479 --> 00:18:28,564
Someone who knows
how to handle the heat
416
00:18:28,566 --> 00:18:29,732
in this competition.
417
00:18:29,734 --> 00:18:31,859
- Che.
- ( gasps ) che?
It's che.
418
00:18:31,861 --> 00:18:34,612
He is one tough,
incredibly talented...
419
00:18:34,614 --> 00:18:36,864
- Oh, my god.
- ...Young man.
420
00:18:36,866 --> 00:18:38,950
- Oh, it's che.
- Oh, my god.
421
00:18:38,952 --> 00:18:40,493
- Oh, my god.
- Please, welcome the winner
422
00:18:40,495 --> 00:18:43,663
of "masterchef junior"
season seven...
423
00:18:43,665 --> 00:18:46,499
- Che!
- ( cheering )
424
00:18:46,501 --> 00:18:49,669
che's here, and I can't
believe he's here.
425
00:18:49,671 --> 00:18:52,130
And he's just, like, so cute.
426
00:18:52,132 --> 00:18:53,339
Hi. Oh, my god, hi.
427
00:18:53,341 --> 00:18:55,716
I'm-- like, I can't speak.
428
00:18:59,222 --> 00:19:01,514
- Oh, my god.
- Now, welcome back.
429
00:19:01,516 --> 00:19:05,476
- Thank you.
- Congratulations on those
fox breakfast live shows.
430
00:19:05,478 --> 00:19:07,436
How exciting is it
going live?
431
00:19:07,438 --> 00:19:09,981
It's pretty cool.
It's scary at first,
but it's lots of fun.
432
00:19:09,983 --> 00:19:13,058
Now, in tonight's
elimination challenge
433
00:19:13,060 --> 00:19:15,820
you're all gonna have to
follow in the footsteps
434
00:19:15,822 --> 00:19:16,988
of real champion.
435
00:19:16,990 --> 00:19:19,365
You're gonna flambé like che.
436
00:19:19,367 --> 00:19:24,328
- Whoa.
- Flambé is a technique that
sounds very, very simple.
437
00:19:24,330 --> 00:19:27,373
Add alcohol, set it on fire,
and let it burn.
438
00:19:27,375 --> 00:19:31,460
It really does impart
an amazing flavor to any dish.
439
00:19:31,462 --> 00:19:33,671
But trust me,
440
00:19:33,673 --> 00:19:35,131
it is not easy,
let me tell you.
441
00:19:35,133 --> 00:19:38,217
To help show you
how it's done
442
00:19:38,219 --> 00:19:39,927
and how to do it safely,
443
00:19:39,929 --> 00:19:43,097
che and I will demonstrate.
444
00:19:44,100 --> 00:19:45,516
Eva: This is so cool.
445
00:19:45,518 --> 00:19:48,227
Gordon ramsay and che
are gonna show us how to flambé.
446
00:19:48,229 --> 00:19:51,397
It's gonna be awesome to see
them both make some fire.
447
00:19:51,399 --> 00:19:55,026
Please be careful.
Hand is wrapped in a towel.
448
00:19:56,112 --> 00:19:58,696
Cognac in and tilt the pan.
449
00:19:58,698 --> 00:20:00,406
- Ooh!
- Oh, jeez.
450
00:20:00,408 --> 00:20:03,117
- Okay?
- Wow.
451
00:20:03,119 --> 00:20:04,744
Molly: Che's, like,
the master of flambé.
452
00:20:04,746 --> 00:20:07,246
- Turn our heat up a little bit.
- Last season, che got a flambé
453
00:20:07,248 --> 00:20:08,581
that was, like,
ten feet high,
454
00:20:08,583 --> 00:20:12,043
and I think that's some
sort of world record.
455
00:20:12,045 --> 00:20:14,420
Add it in your pan and tilt.
456
00:20:14,422 --> 00:20:16,505
- Yes.
- Wow.
457
00:20:16,507 --> 00:20:20,343
Now, that's how
two masterchefs flambé a dish.
458
00:20:20,345 --> 00:20:22,678
I'm really excited to flambé
459
00:20:22,680 --> 00:20:24,597
because it's a thing
I've never done before.
460
00:20:24,599 --> 00:20:28,059
I mean, it's really crazy,
but also very dangerous,
461
00:20:28,061 --> 00:20:31,020
'cause you get your face
in that fire...You're dead.
462
00:20:31,022 --> 00:20:34,398
Tonight, you'll have to make
a delicious flambé dish.
463
00:20:34,400 --> 00:20:36,651
- Yes.
- You can do any dish
that you want,
464
00:20:36,653 --> 00:20:40,821
sweet or savory,
but it has to be on fire.
465
00:20:40,823 --> 00:20:45,368
You guys will have
just 45 minutes
466
00:20:45,370 --> 00:20:49,205
to make an incredible
flambé dish.
467
00:20:49,207 --> 00:20:51,457
Che, will you
do the honors, please?
468
00:20:51,459 --> 00:20:53,626
Your time starts...
469
00:20:56,339 --> 00:20:58,798
- Now.
- Let's go, guys.
470
00:20:58,800 --> 00:21:01,801
- Let's go. Let's go.
- Daphne: Good luck.
Good luck, you guys.
471
00:21:01,803 --> 00:21:05,429
Ivy: Even though
it's safer on the balcony,
I love being down cooking.
472
00:21:05,431 --> 00:21:07,723
( grunts )
oh, my god, this is heavy!
473
00:21:07,725 --> 00:21:12,645
So, I'm gonna make a shrimp
scampi with pasta.
474
00:21:12,647 --> 00:21:14,021
I need chili paste.
Chili paste.
475
00:21:14,023 --> 00:21:15,481
Chili paste.
476
00:21:15,483 --> 00:21:19,777
And I'm going to flambé
the shrimp scampi with gin.
477
00:21:19,779 --> 00:21:22,196
( grunts )
478
00:21:22,198 --> 00:21:23,531
a'dan:
The last challenge,
479
00:21:23,533 --> 00:21:26,242
I didn't feel very great
about my dish,
480
00:21:26,244 --> 00:21:28,619
and I'm fighting
for a spot in top ten.
481
00:21:28,621 --> 00:21:31,622
I gotta put on my big boy pants
and get flambéing.
482
00:21:31,624 --> 00:21:35,209
Gordon: Now, 45 minutes,
you know how quick that goes.
483
00:21:35,211 --> 00:21:38,296
I mean,
elimination challenges are
all around so difficult,
484
00:21:38,298 --> 00:21:40,131
and top ten
is when you really
have to step up.
485
00:21:40,133 --> 00:21:41,841
The judging is so much harder
486
00:21:41,843 --> 00:21:43,384
and the challenges
are harder as well.
487
00:21:43,386 --> 00:21:45,136
You really have
to be on your a game.
488
00:21:45,138 --> 00:21:46,846
Miss daphne, would you go
savory or sweet tonight?
489
00:21:46,848 --> 00:21:48,597
Savory.
There's more dynamic there.
490
00:21:48,599 --> 00:21:50,224
You're gonna hit those
caramel notes either way,
491
00:21:50,226 --> 00:21:51,642
but I think in a savory dish
492
00:21:51,644 --> 00:21:53,644
you can have some acid,
you can have some heat going on.
493
00:21:53,646 --> 00:21:56,063
Do you think you could
help me open this?
494
00:21:56,065 --> 00:21:58,024
Liya: It's so cool to, like,
cook in front of che.
495
00:21:58,026 --> 00:22:02,069
Like, it's just really fun
and cool and exciting.
496
00:22:02,071 --> 00:22:03,487
Che's the reason I'm here,
497
00:22:03,489 --> 00:22:06,157
so today I'm going
to make duck à l'orange
498
00:22:06,159 --> 00:22:07,491
with sautéed wax beans,
499
00:22:07,493 --> 00:22:09,410
flambéed cherry tomatoes,
and flambéed endives.
500
00:22:09,412 --> 00:22:12,913
I've flambéed
once or twice in my entire
home cooking career.
501
00:22:12,915 --> 00:22:15,624
So, right now I'm just trying
to get all my components ready
502
00:22:15,626 --> 00:22:18,461
'cause I wanna be halfway done
by the 30 minute mark.
503
00:22:18,463 --> 00:22:21,464
Seven minutes gone,
38 minutes to go.
504
00:22:23,009 --> 00:22:25,468
Gordon: Now, andrew,
tell me about this dish.
What are you doing?
505
00:22:25,470 --> 00:22:27,345
I'm doing
a bananas foster rum cake
506
00:22:27,347 --> 00:22:30,765
- with a caramelized
pineapple glace.
- Nice.
507
00:22:30,767 --> 00:22:33,100
- What are you gonna
flambé them in?
- Rum.
508
00:22:33,102 --> 00:22:34,977
Just make sure
to get your cake
in the oven asap.
509
00:22:34,979 --> 00:22:36,729
Remember, the pineapples
will take longer to caramelize
510
00:22:36,731 --> 00:22:39,065
- than the bananas, so--
- bananas will be quick, yeah.
511
00:22:39,067 --> 00:22:40,566
- Yes, chef. Thank you.
- Good luck.
512
00:22:40,568 --> 00:22:42,443
Andrew: I've tried to make
bananas foster before.
513
00:22:42,445 --> 00:22:44,820
"tried" being the key word.
514
00:22:44,822 --> 00:22:46,447
I know it's go big or go home
515
00:22:46,449 --> 00:22:47,990
in the masterchef junior
kitchen,
516
00:22:47,992 --> 00:22:51,994
so I have to go big.
517
00:22:51,996 --> 00:22:53,496
What's going on, miss starla?
Talk to us.
518
00:22:53,498 --> 00:22:57,833
I am grilling
my tomatillos and corn
519
00:22:57,835 --> 00:23:00,795
for tequila flambéed
new york strip.
520
00:23:00,797 --> 00:23:02,880
Daphne: Nice.
I like all these combos.
521
00:23:02,882 --> 00:23:04,673
So, starla,
you heard the word flambé,
were you like,
522
00:23:04,675 --> 00:23:06,926
"yeah, I do it
every Saturday night,
no big deal" or--
523
00:23:06,928 --> 00:23:09,637
actually, I have never
flambéed before.
524
00:23:09,639 --> 00:23:12,098
- Really?
- So this is gonna be
really fun for me.
525
00:23:12,100 --> 00:23:15,351
And while these cook,
you can be doing some other
stuff too, honey, okay?
526
00:23:15,353 --> 00:23:16,644
So keep your eye
on the prize, okay?
527
00:23:16,646 --> 00:23:19,397
- All right.
Good luck, starla.
- Thank you.
528
00:23:19,399 --> 00:23:20,564
- Liya.
- Hi, chef.
529
00:23:20,566 --> 00:23:21,941
Tell us about the dish.
What are you doing?
530
00:23:21,943 --> 00:23:24,318
I am making
an almond financier
531
00:23:24,320 --> 00:23:30,199
with an almond
micro salt brittle
532
00:23:30,201 --> 00:23:31,700
and a cherry flambé.
533
00:23:31,702 --> 00:23:33,911
Your dish sounds amazing.
534
00:23:33,913 --> 00:23:36,122
So really
just follow through with it
and you'll be fine.
535
00:23:36,124 --> 00:23:37,790
Gordon:
How excited were you
this morning when you saw che
536
00:23:37,792 --> 00:23:41,127
- walk out through that door?
- I was so excited.
537
00:23:41,129 --> 00:23:44,880
We had a few red cheeks.
Come on!
538
00:23:44,882 --> 00:23:47,299
- No, I don't.
- Well, I do have
some good news for you.
539
00:23:47,301 --> 00:23:49,385
- What?
- He is single.
540
00:23:50,430 --> 00:23:52,054
Good luck.
541
00:23:52,056 --> 00:23:54,098
( giggles )
542
00:23:54,100 --> 00:23:57,601
- starla, could you get a spoon?
- Yeah?
543
00:23:57,603 --> 00:24:00,020
- Thank you, starla.
- What are you making, eva?
544
00:24:00,022 --> 00:24:03,023
I'm making an apricot
and pistachio cannoli.
545
00:24:03,025 --> 00:24:06,235
I'm going to stuff
the cannoli with mascarpone,
546
00:24:06,237 --> 00:24:08,988
my ricotta,
and my flambéed apricots.
547
00:24:08,990 --> 00:24:11,365
- Okay, hurry.
- Don't worry, ciara,
I got this.
548
00:24:11,367 --> 00:24:13,701
I think I'm doing
a very risky dish tonight--
549
00:24:13,703 --> 00:24:16,162
scallops
with mussels and clams.
550
00:24:16,164 --> 00:24:19,123
But I'm taking it
as just another chance
to prove myself
551
00:24:19,125 --> 00:24:21,542
to the judges
and show them my skills.
552
00:24:24,088 --> 00:24:25,963
A'dan, tell us about the dish.
What are you doing?
553
00:24:25,965 --> 00:24:28,757
Lamb loin with sautéed zucchini.
554
00:24:28,759 --> 00:24:30,092
What are you flambéing?
555
00:24:30,094 --> 00:24:32,595
My cheese and my lamb
556
00:24:32,597 --> 00:24:33,888
- in sambuca.
- Sambuca.
557
00:24:33,890 --> 00:24:35,848
- Anything you're worried about?
- No, chef.
558
00:24:35,850 --> 00:24:37,057
The flambé, you're okay?
559
00:24:37,059 --> 00:24:38,684
No, chef.
560
00:24:38,686 --> 00:24:40,394
Che: Okay, a'dan,
the trick with the flambé,
561
00:24:40,396 --> 00:24:41,896
you just have to--
you can't be afraid.
562
00:24:41,898 --> 00:24:43,814
If you're afraid,
you're gonna mess it up.
563
00:24:43,816 --> 00:24:45,232
You really just
have to go with it.
564
00:24:45,234 --> 00:24:46,609
And also,
elimination challenge.
565
00:24:46,611 --> 00:24:48,360
Okay, you do not want
to lose this one, right?
566
00:24:48,362 --> 00:24:49,862
- I'm not losing this, chef.
- Right.
567
00:24:49,864 --> 00:24:52,323
Just over 30 minutes
to nail it, okay?
568
00:24:52,325 --> 00:24:53,491
- Good luck.
- Yes, chef.
569
00:24:53,493 --> 00:24:55,242
Gin, gin, gin.
570
00:24:55,244 --> 00:24:56,494
Ivy's about to flambé, look.
571
00:24:56,496 --> 00:24:58,412
- Behind, behind.
- Daphne: Okay.
572
00:24:58,414 --> 00:25:01,916
I'm excited to flambé
because I have never done it.
573
00:25:01,918 --> 00:25:03,459
But I'm a little bit scared
574
00:25:03,461 --> 00:25:05,961
because I don't want
anything bad to happen
575
00:25:05,963 --> 00:25:07,338
because that just means
576
00:25:07,340 --> 00:25:09,882
that this show
could be cancelled.
577
00:25:09,884 --> 00:25:11,717
Flambé!
578
00:25:13,429 --> 00:25:15,095
- Gordon: Oh, my lord.
- Oh, no!
579
00:25:24,482 --> 00:25:27,566
- Ivy's about to flambé, look.
- Flambé!
580
00:25:28,861 --> 00:25:31,612
This is stressful.
581
00:25:31,614 --> 00:25:32,613
Oh, no!
582
00:25:34,075 --> 00:25:36,659
Whoo! Fire in ivy's kitchen.
583
00:25:36,661 --> 00:25:38,327
- Good girl.
- That fire's bigger than her.
584
00:25:38,329 --> 00:25:42,122
Flambé. Ooh!
585
00:25:42,124 --> 00:25:44,166
- Amazing.
- Abir: Flambé!
586
00:25:44,168 --> 00:25:47,127
Ooh! Nice one, abir.
587
00:25:48,965 --> 00:25:50,506
Gordon:
Flambés going everywhere
at the moment.
588
00:25:50,508 --> 00:25:53,759
Andrew:
It's like fire, fire, fire...
589
00:25:53,761 --> 00:25:55,177
- Gordon: Wow.
- Getting hot in here.
590
00:25:55,179 --> 00:25:56,637
...Everywhere
in this kitchen today.
591
00:25:56,639 --> 00:25:58,264
Everyone is flambéing.
592
00:25:58,266 --> 00:26:01,934
- Flambé!
- Daphne: Watch it.
593
00:26:01,936 --> 00:26:04,562
There you go.
Hold on, it'll come.
Just tilt a little bit more.
594
00:26:04,564 --> 00:26:06,605
A little bit more.
There you go.
595
00:26:06,607 --> 00:26:08,732
- Daphne:
That flame all the way up?
- Aarón: It's on.
596
00:26:08,734 --> 00:26:11,360
Whoo!
597
00:26:11,362 --> 00:26:13,988
Light. Ooh.
598
00:26:13,990 --> 00:26:15,990
Liya, turn the--
that's it. Good girl.
599
00:26:15,992 --> 00:26:17,199
Tip, there you go.
600
00:26:17,201 --> 00:26:19,493
- There we go.
- Well done.
601
00:26:19,495 --> 00:26:22,413
It was really fun.
I love playing with fire.
602
00:26:22,415 --> 00:26:23,998
Fire!
603
00:26:24,000 --> 00:26:25,332
15 minutes remaining, guys.
604
00:26:25,334 --> 00:26:27,543
Let's go.
605
00:26:27,545 --> 00:26:30,129
- A lot of these
dishes are risky.
- Absolutely.
606
00:26:30,131 --> 00:26:33,299
But look at ivy rolling
that machine.
607
00:26:33,301 --> 00:26:35,509
- I mean, incredible.
How cool is that, che?
- It's amazing.
608
00:26:35,511 --> 00:26:37,928
I make fresh pasta myself,
and it's a difficult task.
609
00:26:37,930 --> 00:26:40,681
And to see that she's doing it
in such a comfortable way,
610
00:26:40,683 --> 00:26:44,101
- is really good.
- So, starla is making
a strip steak
611
00:26:44,103 --> 00:26:46,145
with tequila flambé
612
00:26:46,147 --> 00:26:49,064
to go with a char-grilled
tomatillo salsa.
613
00:26:49,066 --> 00:26:51,609
- Gordon: Sounds really good.
- Aarón: Yeah, but is
that too simple?
614
00:26:51,611 --> 00:26:54,194
I'm a little bit nervous
about where that's gonna stand
615
00:26:54,196 --> 00:26:55,696
in this extremely
competitive round.
616
00:26:55,698 --> 00:26:58,782
- I agree.
- Okay. Here we go.
617
00:26:58,784 --> 00:27:00,826
Che: Andrew's cake is
in the oven, which is good.
618
00:27:00,828 --> 00:27:02,161
Got a little worried
there for a second.
619
00:27:02,163 --> 00:27:03,537
- Mm-hmm.
- Behind.
620
00:27:03,539 --> 00:27:05,656
That's a very ambitious
thing to do in 45 minutes.
621
00:27:05,658 --> 00:27:07,666
- We have to see
if he can pull it off.
- That's right.
622
00:27:07,668 --> 00:27:10,586
Andrew:
I'm worrying about my cake
being underbaked.
623
00:27:10,588 --> 00:27:12,755
A lot of cakes need
20 to 30 minutes to bake,
624
00:27:12,757 --> 00:27:16,050
so I don't know if I will
have time to pull it off.
625
00:27:17,261 --> 00:27:20,596
Molly:
I'm making a pan-seared veal
626
00:27:20,598 --> 00:27:22,640
with creamy polenta,
627
00:27:22,642 --> 00:27:24,933
but I really need more time
to do this dish
628
00:27:24,935 --> 00:27:27,561
'cause I don't cook
with alcohol.
629
00:27:27,563 --> 00:27:28,812
So, if I nail this dish
630
00:27:28,814 --> 00:27:31,607
it will definitely get me
to the top ten.
631
00:27:34,779 --> 00:27:35,986
Gordon: Careful.
632
00:27:35,988 --> 00:27:38,438
- Liya, what's in there?
- Liya: It was butter.
633
00:27:38,440 --> 00:27:40,908
- The pan was hot.
- No, no, I'm worried about you.
634
00:27:40,910 --> 00:27:43,285
- It was the pan,
'cause the pan was hot.
- No, that's all burned.
635
00:27:43,287 --> 00:27:45,371
You can't use that.
Don't worry.
636
00:27:45,373 --> 00:27:47,289
- What's it for?
- The caramel.
637
00:27:47,291 --> 00:27:50,209
Liya: I can't believe
I messed up in front of che.
638
00:27:50,211 --> 00:27:54,129
( groans )
it's like the worst nightmare
I could ever have.
639
00:27:54,131 --> 00:27:56,215
- Sorry.
- No, don't be silly.
640
00:27:56,217 --> 00:27:58,967
You'll be fine.
Everyone makes mistakes.
641
00:28:00,429 --> 00:28:03,013
Set the lid on the burner
if you need more space.
642
00:28:03,015 --> 00:28:05,182
Aarón:
You feeling good
about life right now?
643
00:28:05,184 --> 00:28:07,101
- Don't touch.
Everything is hot.
- You fried capers?
644
00:28:07,103 --> 00:28:10,062
- Yes.
- I'm so proud of you.
I love fried capers.
645
00:28:10,064 --> 00:28:12,398
All right, so you got your
lamb resting. Beautiful.
646
00:28:12,400 --> 00:28:14,566
- Are you a fan of lamb?
- Yes, chef.
647
00:28:14,568 --> 00:28:17,069
That's the one thing I cook
in georgia all the time.
648
00:28:17,071 --> 00:28:18,696
You're at 8:30
right now, okay?
649
00:28:18,698 --> 00:28:21,699
- You feel you can make it?
- Oh, yes. I know I can make it.
650
00:28:21,701 --> 00:28:23,659
All right.
Love these capers.
651
00:28:23,661 --> 00:28:26,829
Soon there's gonna be a spot up
on the balcony for me.
652
00:28:26,831 --> 00:28:29,248
I'm so confident
about this dish
653
00:28:29,250 --> 00:28:32,751
because miss daphne
said she loves fried capers.
654
00:28:32,753 --> 00:28:35,129
Starla, make sure
your meat is cooked through.
655
00:28:35,131 --> 00:28:38,132
...15, 16, 17, 18, 19.
656
00:28:38,134 --> 00:28:40,259
Oh, I messed it up again.
657
00:28:40,261 --> 00:28:42,177
Liya:
The brittle got crystallized,
658
00:28:42,179 --> 00:28:44,930
and having to redo it
and redo it and redo it
659
00:28:44,932 --> 00:28:47,224
just makes me feel
a little worse.
660
00:28:47,226 --> 00:28:50,018
For the caramel,
it's not getting brown.
661
00:28:50,020 --> 00:28:51,937
It's just a lot of work,
662
00:28:51,939 --> 00:28:54,314
and time is running out.
I don't know what to do.
663
00:28:54,316 --> 00:28:57,359
As soon as you get that cold,
then you whisk it in and
you take it off right away.
664
00:28:57,361 --> 00:28:58,986
You don't cook it
after you add the butter.
665
00:28:58,988 --> 00:29:00,487
- Understand what I'm saying?
- Yeah. Yes, chef.
666
00:29:00,489 --> 00:29:02,030
Now you gotta
make a decision, liya.
667
00:29:02,032 --> 00:29:03,615
'cause you're down on time,
you know, honey?
668
00:29:03,617 --> 00:29:06,452
Two minutes, guys.
Elimination is on the line.
669
00:29:06,454 --> 00:29:08,162
Oh, frick. Oh, dear.
670
00:29:11,250 --> 00:29:13,751
This isn't gonna have
time to reduce.
671
00:29:13,753 --> 00:29:17,713
I'm so close to my goal
of being in the top ten.
672
00:29:17,715 --> 00:29:22,551
So, I want to make sure
that my steak is not raw
673
00:29:22,553 --> 00:29:24,052
or even overcooked.
674
00:29:24,054 --> 00:29:26,013
I don't know have time
for the circle mold.
675
00:29:28,142 --> 00:29:30,726
- Ciara:
Make 'em look beautiful.
- Piping bags.
676
00:29:30,728 --> 00:29:32,311
Hurry, andrew.
677
00:29:32,313 --> 00:29:34,313
Piping bags.
Star type piping bags.
678
00:29:34,315 --> 00:29:37,399
- Other-- other side.
- Hyperventilation.
679
00:29:37,401 --> 00:29:42,488
45 seconds, guys. Here we go.
You got this. Let's go.
680
00:29:42,490 --> 00:29:44,198
- Aarón: Come on, starla.
- Quick, quick, quick.
681
00:29:44,200 --> 00:29:46,283
Gordon:
Butter, molly.
682
00:29:46,285 --> 00:29:50,037
20 seconds to go, guys.
Quick, eva.
683
00:29:51,415 --> 00:29:53,207
Oh, my gosh,
down to the wire.
684
00:29:53,209 --> 00:29:56,585
- Che: Ten seconds!
- Ten, nine, eight,
685
00:29:56,587 --> 00:30:01,048
seven, six, five, four,
686
00:30:01,050 --> 00:30:03,258
three, two, one.
687
00:30:03,260 --> 00:30:05,260
- Aarón: That's it.
Hands in the air.
- Che: Time's up.
688
00:30:05,262 --> 00:30:06,720
- Gordon: Well done.
- Che: Good job, guys.
689
00:30:06,722 --> 00:30:08,680
- Barely.
- Great job.
690
00:30:10,184 --> 00:30:12,059
Andrew: I'm worried
'cause I'm looking around
691
00:30:12,061 --> 00:30:14,311
and seeing that other
people are very happy
692
00:30:14,313 --> 00:30:15,562
with how their
dishes turned out,
693
00:30:15,564 --> 00:30:19,399
and what I was going to do
did not turn out.
694
00:30:22,154 --> 00:30:23,779
I'm feeling really
confident right now
695
00:30:23,781 --> 00:30:26,782
because I'm pretty sure my cook
on the steak is perfect.
696
00:30:26,784 --> 00:30:29,576
( crying )
I ran out of time.
697
00:30:29,578 --> 00:30:33,080
My caramel crystallized,
so I'm really nervous
698
00:30:33,082 --> 00:30:34,665
because my plating is not well
699
00:30:34,667 --> 00:30:38,460
and I'm nervous about
what's gonna happen.
700
00:30:46,929 --> 00:30:49,513
What a challenge.
Unfortunately, tonight,
701
00:30:49,515 --> 00:30:53,934
somebody's dream in this kitchen
will be going up in flames.
702
00:30:53,936 --> 00:30:56,728
First, we wanna take
a much closer look.
703
00:30:56,730 --> 00:30:58,105
Let's go.
704
00:31:00,025 --> 00:31:04,069
Molly, man, you had one,
two, three, four,
five pans working.
705
00:31:04,071 --> 00:31:05,779
How's that taste?
706
00:31:05,781 --> 00:31:08,323
- Che: Oh, that's great.
Got a great flavor.
- Thank you.
707
00:31:08,325 --> 00:31:09,741
- Gordon: Good job.
- Thank you.
708
00:31:09,743 --> 00:31:12,619
Daphne: All right, eva,
shells look nice and golden.
709
00:31:12,621 --> 00:31:14,621
- Yeah. Thank you.
- Really beautiful. Thank you.
710
00:31:14,623 --> 00:31:17,958
Abir, seems like you have
a lot of endive
711
00:31:17,960 --> 00:31:21,253
versus actual duck.
712
00:31:21,255 --> 00:31:23,046
Gordon: Cruz, your dish
looks very minimalistic.
713
00:31:23,048 --> 00:31:25,674
- You definitely
flambéed it, right?
- Yes.
714
00:31:29,096 --> 00:31:32,306
Starla, are you happy
with what you have
on the plate there?
715
00:31:32,308 --> 00:31:34,766
I am happy.
I was gonna add
something else,
716
00:31:34,768 --> 00:31:37,978
- but I decided not to make it.
- All right. Thank you, starla.
717
00:31:37,980 --> 00:31:40,105
Very simple, isn't it?
718
00:31:41,191 --> 00:31:43,317
I like the cook
on the shrimp.
719
00:31:43,319 --> 00:31:45,193
Gordon:
Cook on the shrimp
is delicious.
720
00:31:45,195 --> 00:31:46,695
- Beautiful.
- Impressive.
721
00:31:49,033 --> 00:31:51,199
You got a lot of fried capers
there, mijo.
722
00:31:51,201 --> 00:31:52,868
- A lot.
- Gordon: Yeah.
723
00:31:52,870 --> 00:31:54,244
Grayson, the color
on those scallops.
724
00:31:54,246 --> 00:31:56,288
How do you get them
so dark like that?
725
00:31:56,290 --> 00:31:59,499
The key is to
not be afraid of that heat.
726
00:31:59,501 --> 00:32:00,751
Really good.
727
00:32:04,673 --> 00:32:06,632
- ( sighs )
- gordon: Is that how
you wanted it to look?
728
00:32:06,634 --> 00:32:09,468
No. I started to rush a lot
towards the end
729
00:32:09,470 --> 00:32:14,348
and the bananas foster
did not turn out very well.
730
00:32:18,187 --> 00:32:19,269
Liya, what do we have here?
731
00:32:19,271 --> 00:32:20,687
Are you happy
with your financier?
732
00:32:20,689 --> 00:32:24,066
Um, yes, but I'm not happy
with how my plate went.
733
00:32:24,068 --> 00:32:25,734
Is there anything
missing here?
734
00:32:25,736 --> 00:32:28,987
- Um, the caramel.
- Thank you.
735
00:32:33,911 --> 00:32:37,829
All right, everyone,
as all of you know,
736
00:32:37,831 --> 00:32:39,623
one of you
is going home tonight.
737
00:32:39,625 --> 00:32:42,376
There are some dishes
that we need to taste further
738
00:32:42,378 --> 00:32:44,753
to decide just
who that person will be.
739
00:32:47,132 --> 00:32:49,299
Now, the first person
we'd like to call up...
740
00:32:49,301 --> 00:32:53,345
The dish centered
around a large cut of meat.
741
00:32:53,347 --> 00:32:57,057
Please, step forward, starla.
742
00:32:58,936 --> 00:33:00,519
- Good luck, starla.
- Okay, starla.
743
00:33:00,521 --> 00:33:03,605
- Okay, you got it.
- This is really scary
744
00:33:03,607 --> 00:33:07,734
because this is my first time
being in the bottom.
745
00:33:07,736 --> 00:33:11,113
So, I'm really scared
about the cook on the steak
746
00:33:11,115 --> 00:33:13,156
and also how my plate looks.
747
00:33:13,158 --> 00:33:14,658
Right, young lady,
describe the dish, please.
748
00:33:14,660 --> 00:33:16,326
So, today I made for you
749
00:33:16,328 --> 00:33:18,370
a tequila flambéed
new york strip
750
00:33:18,372 --> 00:33:22,958
with a tomatillo salsa
and charred chipotle corn.
751
00:33:22,960 --> 00:33:25,961
It just looks like
there's something missing.
No starch anywhere?
752
00:33:25,963 --> 00:33:29,172
Starla:
I didn't want to try
to do something
753
00:33:29,174 --> 00:33:32,175
I knew I wasn't
gonna have time to do.
754
00:33:32,177 --> 00:33:34,970
Sure, but, young lady,
let me stop you there, okay?
755
00:33:34,972 --> 00:33:37,097
Ivy, one of the youngest
in this competition,
756
00:33:37,099 --> 00:33:38,974
she made handmade pasta,
757
00:33:38,976 --> 00:33:40,976
rolled it and cut it by hand,
and then started
758
00:33:40,978 --> 00:33:42,978
with the garnish
and the cooking
of the shrimp.
759
00:33:42,980 --> 00:33:46,898
Here I see one slab
of new york strip and salsa.
760
00:33:46,900 --> 00:33:48,650
But more importantly,
761
00:33:48,652 --> 00:33:51,653
who sliced a bit off
the steak on the end?
762
00:33:51,655 --> 00:33:54,322
I tried to make sure
that it was cooked fully.
763
00:33:54,324 --> 00:33:56,867
Now, when you tasted it,
how was it?
764
00:33:56,869 --> 00:33:58,326
Good enough for me.
765
00:34:00,122 --> 00:34:01,329
It's a little heavy seared,
766
00:34:01,331 --> 00:34:03,623
but you have got some
pink left in the middle.
767
00:34:03,625 --> 00:34:07,294
Next time, touch it properly
without slicing it, okay?
768
00:34:07,296 --> 00:34:09,337
Okay, chef.
769
00:34:16,138 --> 00:34:19,097
Che: I like the acidity
that the sauce brings.
770
00:34:19,099 --> 00:34:21,725
The steak, you could've rendered
the fat a little bit more.
771
00:34:21,727 --> 00:34:23,894
It's a little
chewy on the end.
772
00:34:23,896 --> 00:34:25,353
The cook is okay,
773
00:34:25,355 --> 00:34:27,230
but it does look like
it's missing something.
774
00:34:27,232 --> 00:34:28,774
Daphne:
It needs a lot more salt,
775
00:34:28,776 --> 00:34:31,359
and I don't really taste
where you put that flambé in.
776
00:34:31,361 --> 00:34:33,361
Aarón: Yeah, starla,
I'm a little disappointed
777
00:34:33,363 --> 00:34:35,113
in the sense that we have
the world's best pantry
778
00:34:35,115 --> 00:34:37,949
and it's a shame
that you didn't exploit that.
779
00:34:37,951 --> 00:34:41,870
Starla, the gloves are off
and we are changing things up.
780
00:34:41,872 --> 00:34:44,623
I expect you cooking
a dish like that weeks ago,
781
00:34:44,625 --> 00:34:46,750
not trying to get one foot
into the top ten.
782
00:34:46,752 --> 00:34:48,960
- Yes, chef.
- Now we're gonna be
super firm here because,
783
00:34:48,962 --> 00:34:50,754
unfortunately, somebody's
going home this evening.
784
00:34:50,756 --> 00:34:52,255
- Yes, chef.
- So, I want more,
785
00:34:52,257 --> 00:34:53,757
and I know you can do better.
786
00:34:53,759 --> 00:34:56,384
Aarón:
Thank you, young lady.
787
00:34:59,389 --> 00:35:01,139
Okay, the next person
we want to call up...
788
00:35:01,141 --> 00:35:07,062
This individual is a very
talented ten-year-old.
789
00:35:07,064 --> 00:35:11,858
They did not shine through
their plating tonight.
790
00:35:11,860 --> 00:35:16,530
- It's me.
- Please, step forward, a'dan.
791
00:35:19,535 --> 00:35:21,993
- Good job, a'dan.
- Good job, a'dan.
792
00:35:24,748 --> 00:35:26,414
A'dan:
I'm really feeling nervous
793
00:35:26,416 --> 00:35:28,333
because I put
way too much capers.
794
00:35:28,335 --> 00:35:30,794
I took it the wrong way
when miss daphne said
795
00:35:30,796 --> 00:35:32,254
she loved fried capers.
796
00:35:32,256 --> 00:35:33,463
Describe the dish, please.
797
00:35:33,465 --> 00:35:35,340
I made pan-seared lamb
798
00:35:35,342 --> 00:35:40,095
with sautéed zucchini,
and fried capers
799
00:35:40,097 --> 00:35:42,130
and fried fingerling potatoes.
800
00:35:42,132 --> 00:35:44,099
And what was the flambé?
801
00:35:44,101 --> 00:35:46,309
My halloumi cheese
and my lamb
802
00:35:46,311 --> 00:35:49,020
- in sambuca.
- Shall we?
803
00:35:49,022 --> 00:35:50,814
The flambé on the cheese
is beautiful, by the way.
804
00:35:50,816 --> 00:35:53,233
I'm glad we got some acidity
there with the tomatoes.
805
00:35:53,235 --> 00:35:55,527
- That's the idea, right?
Everything all in one.
- Yes, chef.
806
00:35:55,529 --> 00:35:58,947
- Yes, chef.
- The capers on top
for the saltiness, right?
807
00:35:58,949 --> 00:36:00,574
Is that what you wanted?
808
00:36:07,958 --> 00:36:10,375
Put it all together
on the fork with the lamb
809
00:36:10,377 --> 00:36:12,377
- and it actually tastes
quite nice.
- Thank you, chef.
810
00:36:12,379 --> 00:36:15,922
But you know
the lamb's overcooked, right?
811
00:36:15,924 --> 00:36:19,009
Yes, chef,
it's a little bit overcooked.
812
00:36:19,011 --> 00:36:20,635
You want one bite
to really signify your dish.
813
00:36:20,637 --> 00:36:23,305
The capers are delicious,
but there are too many of them.
814
00:36:23,307 --> 00:36:24,973
The tapenade, I think,
was also delicious,
815
00:36:24,975 --> 00:36:26,766
but it's not clear
how you're meant to eat it.
816
00:36:26,768 --> 00:36:30,562
I think what we're seeing
on this plate is a good idea,
817
00:36:30,564 --> 00:36:34,566
but the editing process,
it is the hardest part here
818
00:36:34,568 --> 00:36:36,568
because you want to show us
everything a'dan can do.
819
00:36:36,570 --> 00:36:38,862
Unfortunately, showing us
everything a'dan can do
820
00:36:38,864 --> 00:36:42,699
means we don't actually
get to see one thing
that you do great.
821
00:36:42,701 --> 00:36:45,410
You're just throwing things on
the plate, which pains me
822
00:36:45,412 --> 00:36:47,037
because I know
how good you are.
823
00:36:47,039 --> 00:36:49,581
Thank you, young man.
824
00:36:49,583 --> 00:36:52,751
That screams panic.
That doesn't scream top ten
for me.
825
00:37:16,068 --> 00:37:17,859
All right, the next person
that we'd like to call up,
826
00:37:17,861 --> 00:37:20,487
please step forward...
827
00:37:21,698 --> 00:37:24,366
Andrew.
828
00:37:24,368 --> 00:37:26,660
Andrew:
I feel very nervous right now.
829
00:37:26,662 --> 00:37:29,287
I know I didn't get
my bananas foster on the plate,
830
00:37:29,289 --> 00:37:31,331
but I know my pineapples
are good.
831
00:37:31,333 --> 00:37:33,667
So, it's make it
or break it right now,
832
00:37:33,669 --> 00:37:35,418
and I really want to be
in the top ten.
833
00:37:35,420 --> 00:37:37,128
Gordon:
Describe the dish, please.
834
00:37:37,130 --> 00:37:39,631
Today,
I made a rum pecan cake
835
00:37:39,633 --> 00:37:43,134
with caramelized pineapple
and a caramel sauce.
836
00:37:43,136 --> 00:37:46,388
So when we came around
to see you, you were talking
about the bananas foster.
837
00:37:46,390 --> 00:37:49,724
- Where are they?
- They were really mushy,
838
00:37:49,726 --> 00:37:51,726
so I decided
not to serve them.
839
00:37:51,728 --> 00:37:53,895
- So you overcooked them?
- Yes.
840
00:37:53,897 --> 00:37:55,230
Did you taste those bananas?
841
00:37:55,232 --> 00:37:57,524
- No, chef.
- Well, we did.
842
00:37:57,526 --> 00:37:59,734
The actual bananas
taste delicious.
843
00:37:59,736 --> 00:38:05,407
You've left the most
exciting part of the dish
off the plate.
844
00:38:05,409 --> 00:38:06,574
What a shame.
845
00:38:08,912 --> 00:38:12,706
Now my big worry here,
young man, is it cooked?
846
00:38:12,708 --> 00:38:13,999
Uh, hopefully.
847
00:38:14,001 --> 00:38:17,210
Just by the knife cut,
trust me, it felt under.
848
00:38:17,212 --> 00:38:20,338
And it is.
That's raw there, bud.
849
00:38:27,973 --> 00:38:29,931
Here's the positive news.
850
00:38:29,933 --> 00:38:31,808
The actual pineapple
is delicious.
851
00:38:31,810 --> 00:38:34,227
It's caramelized beautifully.
It's not watery.
852
00:38:34,229 --> 00:38:37,063
And that flambé in there
is magical.
853
00:38:37,065 --> 00:38:39,566
Now onto the not so good news.
854
00:38:39,568 --> 00:38:43,153
Unfortunately, the actual cake
in the center is undercooked.
855
00:38:43,155 --> 00:38:45,488
That's the sorry part for me,
856
00:38:45,490 --> 00:38:49,117
'cause I know baking
is really important for you.
857
00:38:49,119 --> 00:38:50,493
I mean, there's only
two components on the plate.
858
00:38:50,495 --> 00:38:52,454
There's not really
any vibrant colors.
859
00:38:52,456 --> 00:38:55,665
It's kind of just--
all looks kind of bland.
860
00:38:55,667 --> 00:38:57,083
Yes.
861
00:38:57,085 --> 00:38:59,961
I mean, we have
a masterchef junior
champion here.
862
00:38:59,963 --> 00:39:01,796
We brought him here
to inspire all of you,
863
00:39:01,798 --> 00:39:03,340
and this just
doesn't show that.
864
00:39:03,342 --> 00:39:06,509
- Yes, chef.
- Even though you might've known
865
00:39:06,511 --> 00:39:08,303
that you were pulling out
an underdone cake,
866
00:39:08,305 --> 00:39:09,471
there was nothing
you could do about it
867
00:39:09,473 --> 00:39:11,639
- because you ran out of time.
- Yes.
868
00:39:11,641 --> 00:39:14,392
That planning
component is critical,
especially for baking.
869
00:39:14,394 --> 00:39:16,478
There's a lot of promise here
on this plate,
870
00:39:16,480 --> 00:39:18,855
but the clock is always
gonna be your enemy
871
00:39:18,857 --> 00:39:19,856
when it comes to baking.
872
00:39:19,858 --> 00:39:21,524
Thank you, andrew.
873
00:39:23,487 --> 00:39:25,695
Andrew:
This is not the best thing
I've ever baked.
874
00:39:25,697 --> 00:39:27,489
I can bake better than this
875
00:39:27,491 --> 00:39:29,324
and that's why this
is frustrating.
876
00:39:29,326 --> 00:39:33,161
Now, as the reigning
masterchef junior champ,
877
00:39:33,163 --> 00:39:35,830
che is a very, very busy man,
878
00:39:35,832 --> 00:39:38,917
and he has to
literally get going.
879
00:39:38,919 --> 00:39:41,503
What a joy to have you
back here, young man.
880
00:39:41,505 --> 00:39:43,630
We are so proud of you here,
and good luck.
881
00:39:43,632 --> 00:39:46,758
Thank you.
This has been lots of fun
judging and being here.
882
00:39:46,760 --> 00:39:48,802
- Take care, bud.
- Thank you.
883
00:39:48,804 --> 00:39:50,637
- Thanks, che.
- All: Bye.
884
00:39:50,639 --> 00:39:52,430
Take care, che.
Thank you, che.
885
00:39:53,642 --> 00:39:55,975
A'dan, starla, and andrew,
886
00:39:55,977 --> 00:39:57,811
give us a moment, please.
887
00:39:57,813 --> 00:39:59,729
- Gordon:
Tough challenge, that.
- Aarón: Yeah.
888
00:39:59,731 --> 00:40:01,481
Three underwhelming
dishes, right?
889
00:40:01,483 --> 00:40:03,358
Aarón: Top ten, guys.
This is the window in.
890
00:40:03,360 --> 00:40:06,653
Correct. If this was week one,
we could've gotten around it.
891
00:40:06,655 --> 00:40:09,114
Gordon: Andrew,
that guy is an expert
at cooking desserts.
892
00:40:09,116 --> 00:40:10,990
- He knows how to do it better.
- What happened there?
893
00:40:10,992 --> 00:40:12,742
And there parts of it
that were so promising.
894
00:40:12,744 --> 00:40:15,245
And the worst of it
was the best part,
he left in his pan.
895
00:40:15,247 --> 00:40:17,497
Gordon:
A'dan's, way overcooked,
and just almost thrown
896
00:40:17,499 --> 00:40:19,332
- together at the end, right?
- Yeah, too many components.
897
00:40:19,334 --> 00:40:20,959
Gordon: And starla's
was a little bit lacklust
898
00:40:20,961 --> 00:40:22,544
'cause there was stuff
missing there, right?
899
00:40:22,546 --> 00:40:24,045
It was such
a dull dish to eat, yeah.
900
00:40:24,047 --> 00:40:26,089
I didn't get excited about
anything on that plate.
901
00:40:26,091 --> 00:40:29,467
- Are we confident?
- Okay, yeah. Let's do it.
902
00:40:34,808 --> 00:40:38,518
Tonight was a very,
very difficult challenge.
903
00:40:38,520 --> 00:40:40,603
And, let's get it right,
904
00:40:40,605 --> 00:40:43,481
we have three very talented
ten-year-olds.
905
00:40:43,483 --> 00:40:46,734
But we have to say good-bye
tonight to one of you.
906
00:40:46,736 --> 00:40:50,697
A'dan, starla, and andrew...
907
00:40:52,117 --> 00:40:56,744
We're sorry
to say good-bye to...
908
00:41:01,960 --> 00:41:03,084
Andrew.
909
00:41:05,297 --> 00:41:07,547
A'dan, starla, please say
good-bye to andrew
910
00:41:07,549 --> 00:41:09,799
and make your way back
to your bench. Thank you.
911
00:41:09,801 --> 00:41:11,134
I'm sorry.
912
00:41:14,139 --> 00:41:17,765
Andrew, we did not expect you
of all people tonight
913
00:41:17,767 --> 00:41:19,684
to fall short on the dessert.
914
00:41:19,686 --> 00:41:23,313
You know the cake was,
unfortunately,
raw in the middle.
915
00:41:23,315 --> 00:41:25,231
And then the bananas foster,
916
00:41:25,233 --> 00:41:26,608
the bit that we got
excited about,
917
00:41:26,610 --> 00:41:29,027
didn't even make the plate.
918
00:41:29,029 --> 00:41:31,654
But think how far you've come.
919
00:41:31,656 --> 00:41:34,532
Think about
all those individuals
you beat to get here.
920
00:41:36,286 --> 00:41:38,661
- You gonna continue baking?
- Yes, chef.
921
00:41:38,663 --> 00:41:41,789
Just remind me again
of that amazing food dream.
922
00:41:41,791 --> 00:41:45,251
- What is it?
- I want to open up
a bakery in paris.
923
00:41:45,253 --> 00:41:47,795
And when that day comes,
will you promise me
you'll let me know?
924
00:41:47,797 --> 00:41:49,964
- Yes, chef.
- 'cause I'm gonna be
first in line.
925
00:41:49,966 --> 00:41:51,299
In fact, I may even camp out
926
00:41:51,301 --> 00:41:53,384
the night before
to make sure I get in.
927
00:41:53,386 --> 00:41:55,512
Buddy, we're gonna miss you,
you know that.
928
00:41:55,514 --> 00:41:59,265
- Come up say good-bye, please.
- Andrew: I feel really lucky
929
00:41:59,267 --> 00:42:00,934
to have been part
of this competition.
930
00:42:00,936 --> 00:42:03,228
Okay. And stay strong.
Well done, bud, yes?
931
00:42:03,230 --> 00:42:05,188
- Yes, chef.
- I definitely feel like
932
00:42:05,190 --> 00:42:06,898
I also grew up a little bit
in this competition.
933
00:42:06,900 --> 00:42:10,693
I learned that you can, in fact,
take a shower in sprinkles
934
00:42:10,695 --> 00:42:12,570
and that unicorns are real.
935
00:42:12,572 --> 00:42:14,364
- ( overlapping chatter )
- ( crying )
936
00:42:14,366 --> 00:42:17,075
this competition means
a lot to me
937
00:42:17,077 --> 00:42:18,451
because I met
so many good friends.
938
00:42:18,453 --> 00:42:21,246
- You did a great job.
- We're gonna miss you, andrew.
939
00:42:21,248 --> 00:42:23,581
And even though I'm leaving
the competition,
940
00:42:23,583 --> 00:42:26,209
my food dreams are still
the exact same.
941
00:42:26,211 --> 00:42:28,044
I will always keep cooking,
942
00:42:28,046 --> 00:42:30,088
but I'm never gonna make a cake
943
00:42:30,090 --> 00:42:31,714
with pecans or rum
in them again.
944
00:42:34,219 --> 00:42:36,844
Gordon: Next time on
"masterchef junior"...
945
00:42:36,846 --> 00:42:39,097
( kids screaming )
946
00:42:39,099 --> 00:42:40,807
- oh, no!
- Hello!
947
00:42:40,809 --> 00:42:43,518
A fast and furious
monster team challenge...
948
00:42:43,520 --> 00:42:47,397
Today you will have to cook
for a crowd of off-road racers.
949
00:42:47,399 --> 00:42:49,482
- Now! Let's go.
- We got this, guys.
950
00:42:49,484 --> 00:42:51,859
20 minutes.
Is this the best we can do?
951
00:42:51,861 --> 00:42:53,570
...That has
the teams fighting...
952
00:42:53,572 --> 00:42:55,613
- Abir, you're team captain!
- Yes, I know that!
953
00:42:55,615 --> 00:42:58,032
- ...To crush the competition.
- Don't get overwhelmed.
954
00:42:58,034 --> 00:43:00,827
Here they come.
955
00:43:00,829 --> 00:43:02,662
Kid:
This ain't gonna end well.