Gordon: Previously on "MasterChef Junior"...
- Cruz: An ostrich? - Each of you will have to cook
- with a different type of egg. - Whoo!
- Hammer time. - ( buzzer )
Gordon: To survive this challenge
you're gonna have to cook us a beef dish.
Every week you're getting better and stronger.
This is by far the most delicious dish we've tasted.
The person that will not be heading into the top six is...
Cruz. I'm so sorry, young man.
- Kids: Bye! - We're gonna miss you!
Tonight, I'm sure you can guess why you're all here.
Kids: Restaurant takeover!
This is one of the finest restaurants in L. A.
The competition heats up...
Two teams of three.
You will be serving to a packed dining room.
Someone from the losing team will be going home.
...as the top six take the reins...
Two covers table one, one scallop, one calamari.
...of an L. A. hotspot.
- We gotta get these out. - Got a hot calamari.
You're rushing this process.
Who cooked this? That is not cooked.
Daphne: Age cannot be an excuse.
Gordon: There can only be one winning team.
Congratulations goes to...
the...
( music playing )
( car horns honking )
- Whoa! Super cool. - Where are we?
This is amazing. I never expected
to even get past the top ten
and here I am in the top six right now.
We're in Downtown Los Angeles and it's definitely
a lot different than the MasterChef Junior kitchen.
- Look at this. - Whoa!
Oh, my God!
Liya: When I walk inside, it looks like literally Rome.
It seems very fancy.
This is definitely fine dining.
- Come on through, guys. - So fancy.
Look how spiffy. Everyone in their Sunday best.
You all look amazing.
Good afternoon, guys,
and welcome to the most amazing NoMad hotel.
- Beautiful. - Beautiful.
This is one of the finest restaurants anywhere in L. A.
Kids: This is so cool.
Now, I'm sure you can guess why you're all here.
Kids: Restaurant takeover!
- You guys feel ready for this? - Kids: Yes, Chef.
A'Dan: The one thing about restaurant takeover is Gordon's gonna be calling the tickets
and of course he's gonna yell.
And I know it's gonna be a small kitchen.
So you really need to work as a team on this challenge
or something's really gonna go bad.
You are the top young six home cooks
in this entire country.
And one of you is gonna be crowned
America's next MasterChef Junior.
But at the end of service,
I'm sorry to say someone from the losing team
will be going home.
Tonight you will be serving a packed house
at one of the top restaurants in the country.
And the clientele who dine here will be expecting the best.
They demand perfection as do we.
Now, there are six of you.
So, tonight you'll be split into two teams of three.
And because there's so much on the line,
we will choose your teams
and the two incredible captains.
Now, on the blue team we'll have Grayson,
Liya, and finally Molly.
( whispers ) Yes! Yes!
And on the red team we'll have Eva,
A'Dan, and Ivy.
So, Liya and Ivy, switch places, please.
Thank you.
Tonight, we need to see
the team captains become real leaders.
So, we've chosen the eldest to captain their teams.
That means, Grayson, you'll be the captain of the blue team.
And, Eva, you'll be the captain of the red team.
Both of you have been captains before.
Both been on losing teams before.
Grayson: I am so immensely excited
because this is my time to redeem myself from the baby shower challenge.
What's happened to the team here?
I'm telling them to do something and they say heard,
- but then they're never doing it. - Gordon: Oh, boy.
I wasn't really communicating with my team
and they kinda just tore each other apart.
So this time I have to make sure I'm keeping our team composed.
- No room for error tonight. - No room for error.
Right, all of you please come up and grab your aprons. Let's go.
Get changed and we'll meet you in the kitchen.
Last time when I was team captain
it was a big team and it was really hard to be in charge of everyone.
This time I have a smaller team
and everyone on my team is very strong,
but A'Dan can be hard to work with.
I'm just hoping that I can really work
on making sure everyone's happy and doing the right thing.
- Welcome, guys. - Oh!
Come on in. Let me introduce you to the man in charge.
Chef Rudy Lopez.
- Hi, guys. Thank you for being here. - Hi!
He is one of the best.
And I'm hoping after this demonstration,
you're gonna do him, and us and yourselves proud.
- Kids: Yes, Chef! - Now, tonight's menu
will be featuring two amazing appetizers
and two amazing entrées.
But first Chef Rudy's gonna show you
- how it's done. Okay? - Eva and Molly: Yes, Chef.
Right, let's go. Appetizers, Chef.
We're gonna start off with our charred calamari,
shaved artichokes, and a fennel puree.
For the calamari you're gonna be utilizing the plancha.
It's very, very hot.
Okay? Please, be very careful.
Your calamari's gonna be marinated
in a little bit of olive oil and paprika.
You're gonna start with your grape seed oil
and then the calamari's gonna go straight onto the plancha.
Once you start this, you can't stop.
If it stays on the plancha for more than a minute and a half,
you overcook the calamari.
And you guys wanna see that little bit of char on there.
See that little black around the corners?
That's what you want, okay?
You're gonna dress your calamari
with a little bit of the lemon vin,
and then chili oil.
You'll gonna let that rest for a second,
and we're gonna start building our salad.
Shaved fennel, baby artichokes, and then red Belgian endive.
From here you're gonna use our house-made lemon vinaigrette.
That's gonna go in here, and now we're gonna start building.
Fennel puree on the bottom of the plate.
- You're gonna go salad, calamari. - Gordon: Beautiful.
You're gonna finish with fresh cilantro,
some fennel fronds, and then a pinch of espelette.
- Well done. - Okay, guys, for our next appetizer,
we have diver scallops,
carrot cardamom sauce, and English peas.
The first thing we're gonna do, guys, is season them
with kosher salt on both sides.
You guys know why we wanna season up high?
- So you spread it out. - You guys are pros.
Scallops cook quick in general and we've cut them in half,
so they're gonna be much faster, okay.
Add three knobs of butter.
You're gonna push your scallops up to the top,
and you're gonna quickly baste them.
It's that delicate balance between the crispness
of that sear on the scallop and the golden brown.
It's very quick between that and burned.
This is definitely so intense.
I mean, the Chef is making these dishes look beautiful,
and he's making it look easy.
We're gonna add roasted carrots and English peas.
We're gonna roast these in the oven for about two minutes.
But we all know from experience
of being in the MasterChef kitchen
that it's never gonna be easy.
Being a team captain,
I'm definitely feeling the pressure.
You're gonna add your carrots, your peas,
and we're gonna garnish with our pea tendrils.
Last thing is our carrot cardamom sauce.
That's what's gonna bring all the flavor to the dish.
- Well done. Chef, they look amazing. - Thank you, Chef.
Now it's time for the entrées.
So first I'm gonna show you
how to do pan-roasted sea bass.
This dish has ratatouille,
summer tomato shaved squash,
and a summer tomato nage
We're gonna season our striped bass just with salt.
You're gonna start with high heat
and then you're gonna lower down the heat
so you can get that crispy skin, okay?
- Okay. - It'll go in the oven.
How long will you leave it in the oven?
About three to four minutes.
So once your skin is nice and golden brown,
we're gonna baste it with three knobs of butter.
That adds that nice nut brown flavor to the fish.
Notice what Chef's done with the skin.
Crispy skin, okay. That looks beautiful.
Now from there, summer nage is gonna go
right into the center of the plate
and then your ratatouille
- to the right side of the plate. - Oh, beautiful.
And then we're just gonna build our simple salad.
Last thing we're gonna finish with is a little bit of salt
on top of the skin of the sea bass.
- Beautiful. That looks amazing. - Beautiful.
- Good job. - Our next entrée is gonna
be our pan-seared New York steak with a broccoli puree,
charred broccoli, and a broccoli relish.
First thing we're gonna do, guys, is we're gonna season
on both sides with kosher salt.
- No pepper? - No pepper on this one.
And this is gonna go into another hot pan.
Grape seed oil and again, you wanna see that pan smoking, okay.
You're gonna wanna get a nice sear on both sides of the steak
then you guys are gonna wanna render down
that fat a little bit, okay?
No white fat exposed, right?
- Yeah. - That'll go in.
And in the oven for how long?
- Four to five minutes tops. - Got it.
Grayson: This is a very technical menu
with so many different components,
and if you forget about one, it's gonna mess up the whole plate.
We're gonna grab three knobs of butter,
some crushed garlic, and fresh thyme.
So while that's going, heat up your charred broccoli.
Nice. That goes in the oven.
So it's all about the timing here.
If we lose track of communicating
we're gonna lose track of time,
and we're gonna make a huge mistake.
Charred broccoli on one side of the plate.
You're going to do a cornel of broccoli puree.
We'll finish with pickled broccoli.
- Wow! - We grab the stems
and then we grab some nice, beautiful broccoli flowers.
I've never heard of broccoli flowers.
Your steak to the left of the plate,
and then your mushroom jus right in the middle.
Then your finishing salt on top of the steak and you're done.
- Daphne: Wow. - Great job.
- Kids: Good job. - Chef, thank you so much.
- That was brilliant. - Thank you. Good luck, guys.
- Thank you. - Thank you so much. Right.
- You guys pay attention? - Kids: Yes, Chef.
- Yes? Good. - So you will be serving appetizers
and entrées to a packed dining room.
And I'll be out in the dining room making sure everyone is happy.
And here's the catch, they don't know you're kids.
- ( whispers ) Yes. - Here's the deal, guys.
Age cannot be an excuse.
Chef Gordon and I will be in the kitchen with you.
We're gonna watch everything you do in this kitchen.
Everything that you sear, season, slice, send.
We miss nothing.
And based on all that, we'll then decide
who wins and who loses because tonight
elimination is on the line.
Ivy: We have to do amazing on these dishes
because the guests don't even know that we're kids.
And they're gonna have really high standards
and send back food if something's a little, little bit under.
I'd like to wish you all the very best of luck.
I'm really nervous
because I'm not ready to go home yet.
( music playing )
Red team, blue team, get organized,
- come up with a strategy, and start prepping. Let's go. - Kids: Yes, Chef.
Listen up. To make sure we have that perfect quality
- in the first course... - Yes.
...I wanna do plating and sides,
so I can make sure that that quality is perfect.
- I'll do scallops. - You can do scallops. I love that.
- And, Molly, you feel good with the calamari? - Yeah, I can do calamari.
For entrées, Liya, you feel really good about plating those entrées?
- Yeah, I wanna plate those entrées. - Okay.
Molly, meat master. You got the steak...
- Okay. - ...and then I can do sea bass.
We gotta make sure the timing's perfect.
We can't have one just sitting out.
- Okay, great. - All: One, two, three, blue team!
This is really different than being in the MasterChef kitchen
because we're cooking every dish to order.
Different proteins take longer to cook than others.
So the two people who are doing the proteins have to communicate constantly.
There's so much that could go wrong,
but if you do it right, then it's super impressive.
Molly: All right, we're doing good. We're doing good.
For the appetizers,
I think Ivy should be on plating
because she has a very big attention to detail,
- and, A'Dan, you should do the calamari... - Okay.
...and I think I'm gonna do the scallops.
- Yeah. - For the entrées,
I'm going to be on plating.
I think that, Ivy, you should be on sea bass.
- Okay. - A'Dan, will you be on steak?
Steak? No problem. I'll knock that out the park.
All: One, two, three, red team!
Today I need to prove to the judges
that I deserve to be in the top five
and that it was a good idea to put me as team captain.
Get the plating ready, okay?
- Tough one this one. - Yes.
This is not about four, six, eight covers.
- It's a fully booked restaurant. - And they're expecting adults
- to be cooking for them. - Yes.
Gordon: Grayson captain of the blue team.
He's a fine technician, but can he lead is the real question.
Daphne: And also can he rally a team?
- I mean, he demands such perfection from himself. - Sure.
Things go a little chaotic sometimes in the kitchen.
We need to find his voice tonight.
- But technically he plates food like an angel. - Yep.
Yeah, he's an amazing gifted, young chef,
and I'm hoping that he has that maturity and that confidence
to open up and speak out tonight.
Okay, we have hot carrots, hot carrots.
- Don't touch them, okay? - And then on the flip side, you look at Eva.
She's one of these people that loves to lead
by her personality and she's very joyous,
but she needs to be able to put down the hammer and lead.
Well, it's also gonna be interesting to see
how Eva takes control with A'Dan and Ivy
- as her teammates here. - Gordon: Absolutely.
- We know A'Dan can be very stubborn. - Yep.
We know he can shut down and not communicate with his fellow team members.
So I'm hoping that she can sort of break through that.
A'Dan, for the calamari, wait until my scallops are in.
We don't have to put 'em on at exact same time.
This is a big one tonight. The diners are about to sit down.
All right, let me get out there, take a look at them, make sure everyone feels good.
Keep working in here.
( music playing )
- Nice to see you. - Hello.
Welcome. Enjoy your meal.
Man: The standards of this restaurant I know are very high.
I know Gordon Ramsay keeps his chefs on point.
So I expect their performance to be as high caliber
- as the restaurant tonight. - I'm really expecting fine dining,
well-cooked food and excellent presentation.
Here at the NoMad we have very high standards.
We've accomplished a lot of accolades,
and I really wanna make sure that these guys
live up to the expectation of the restaurant.
Cheers.
You guys, it's busy down there. First tickets are up.
- Already in. How's everybody? - Good. Very happy, very hungry.
Excellent. Blue team, listen up.
Two covers table one-- one scallop, one calamari.
- Kids: Heard, Chef. - Red team,
two covers table seven, one scallop, one calamari.
- Kids: Yes, Chef. - Let's go, guys.
I need a nonstick pan for my scallops.
Nonstick pans are up there.
- Go, go, go-- get on-- - I need to start the scallops.
Blue team captain, give me a time, please.
- Five minutes we're up. - Five minutes, good. Let's go.
All right, Liya, tell me when you're ready
for me to start calamari.
I know, I'm just getting the pan hot.
- Red team, look at me. - Yes, Chef.
- The calamari's on. Where's the scallops? - Yes.
- I'm putting salt-- - Why'd you put calamari on so quickly?
I wanted to put the calamari on quickly so--
But what about your team? The pan's not even hot,
- the scallops not even in. - Yes, Chef.
How long does the calamari take to cook?
- The calamari takes 90 seconds. - Thank you.
Who's cooking the scallops?
- Me. - Eva.
So why aren't you two talking together?
I didn't think about my team.
- So, do you wanna go home now? - No, Chef.
When she's ready with the scallops, you're ready with the calamari.
- Yes, Chef. - We go together.
Let's start that again. Get rid of that calamari.
- It's already overcooked. - Right off the bat I kinda make a mistake.
I started cooking calamari so quickly
so I just can get it out the way.
And now I have to start cooking when they start cooking.
And it's gonna be hard to stay with them.
Right, scallops are in. A'Dan, good boy.
- Now we start, yes? - Yes, Chef.
We gotta get these out.
( music playing )
Right, an order. Blue team, don't stop working.
Second table in. Grayson, listen up.
One scallop, three calamari.
- Kids: Yes, Chef. - Let's go.
All right, got hot calamari. Got hot calamari.
- I need scallops. I need scallops. - I know, I'm getting them done.
So my team is doing really good in this appetizer round.
Here, let me help you. Let me help you.
Liya is doing really good on her scallops
and the calamari's looking really good.
Show off those tentacles. Show off those tentacles.
Timing is exactly how I want it to be,
and if we can keep this up, I feel really good.
- You happy with that? Good. - Yes, Chef.
That looks beautiful. Service, please.
- Table one. Let's go. - Molly: Good, good, good.
Red team, I'm still waiting on one scallop,
- one calamari. We're just too slow, guys. - Yes, Chef.
There's no teamwork going on here.
Blue team right out the gate. Come on, we gotta cook, guys.
- How long for calamari? - Calamari's coming up right now.
Wait, but mine's not ready yet. So you gotta wait one second, okay?
I can't leave the calamari on forever, Eva.
- Here. - Ivy, bring that here.
Why have you done that?
- What did Chef show you? - He showed me to add it in later.
No. Calamari separate and build.
Who threw in the salad like that?
- Me and Ivy. - I was just told again.
We're not using that. Get some more on there.
- A'Dan: Yes, Chef. - Come on, guys. Eva, get it together,
- young lady, let's go. - Yes, Chef.
It's annoying 'cause I'm the team captain,
I'm in charge, and A'Dan's making me look
like I don't know what I'm doing.
I am trying so hard to get my team together
and I need to turn this around.
- Calamari's done, guys. - Okay, good.
Red team, let's go, come on. Get some momentum. Chili oil on top.
Looking lovely. You gotta hurry up.
Service, please, pick up. Table seven, let's go.
Red team, second table, three calamari, one scallop. How long, please?
- Five minutes. - Five minutes, let's go.
A'Dan, how many orders do you have on right now?
I have one order of calamari on right now.
What? You should have three on.
I can't do three orders at the same time
'cause that's gonna overrun Ivy.
But we need four calamari on.
Molly: I'm feeling really confident
for the appetizer round right now.
The red team is being a little louder
and having more arguments from what I'm hearing.
A'Dan, A'Dan, you gotta get another one, okay.
And I think the blue team is staying calm and collected.
Blue team, third ticket on order,
- two scallops, two calamari. Yes? - Kids: Yes, Chef.
- Heard, let's go. - We're getting our appetizers out
- at a really good pace. - Liya, we need those scallops.
- I have them right here. - Watch out, coming with this carrot sauce.
It's hot, hot.
Molly: Grayson is a very vocal, strong leader.
And when it comes down to it, I think that he can lead us to victory.
- Okay, service. - Who dressed these salads?
- Me and Molly worked together on the salad. - Yeah, very nice.
Let's go, service, please.
Table three, please. Let's go.
Ivy, you gotta dress three.
So you go squid, squid, squid, salad, salad, salad.
- I know but A'Dan doesn't have a squid yet out. - Hold on a minute.
Stop. Stop. Stop.
A'Dan, why haven't you cooked three portions of calamari?
I told him to do all three, but he said we should do one by one.
It's on the same table.
- Oh. - Where's the other calamari?
- The calamari is on right now. - So this is all cooked
then we cook another one, then we wait and cook another one?
- Yes, Chef. - What about three at the same time?
- Yeah. - Gordon: Oh, boy.
Come on, guys.
A'Dan, Eva, come here, captain, come here.
Ivy, hurry up and dress that. Quickly.
This is ridiculous, you two.
Nobody's working as a team.
Why are you cooking one calamari?
I thought all three
of the different calamaris are at different tables.
- Who told you that? - Nobody.
Help me out, Eva.
I said we should do all three at the same time.
Absolutely.
I don't exactly know if A'Dan didn't hear me
or is not listening to me.
But whatever it is we have to stop and start working together.
Come on, let's go. Wake up, both of you.
Dear, oh dear. Eva, after that table we got
two scallops, two calamari. Yes?
- Kids: Yes, Chef. - Thank you.
Let's go.
( music playing )
All right, that's good for that plate.
Okay, we need more salad.
- I can make salad. - No, I got it.
- Grayson, should I start a new one? - Yep.
- Order up, Chef. - Who's putting the sauce on these plates?
- That's Liya, Chef. - Be careful, okay?
- Yes, Chef. Don't drown it. - Less sauce on there, okay.
And look at me. Stop sliding food on the plate.
When you slide food on the plate what's happening?
- It's gonna smear. - That's right. So place it on there, okay.
Don't slide it, yes?
- Yes, Chef. - Service, please.
Table six, please, thank you.
Red team, an order. Two covers, table nine.
Listen up, Ivy. One scallop, one calamari.
- Kids: Yes, Chef. - Let's go, guys.
Ivy, you have two calamaris just sitting there.
I'm doing five things at once.
There's no point in yelling at her.
The appetizer round, it's not going good at all.
I think that Eva's a little bit overwhelmed
because A'Dan, he's not a big, like, team player.
All righty. Now, guys, it's gonna be okay, all right.
- Everybody calm down, okay. - Yes, Chef.
We have this, okay. We have this, okay.
- Yes, I believe in us, we just have to work together. - Ivy.
Take them out, those are ready to go. Clean 'em up,
- flip those over and you're good to go, okay, honey. - Yes, Chef.
A'Dan" Right now the red team is like a mess
but Aarón comes in and he, like, saves the day.
- There you go, young lady. You're doing good. - Let's make it beautiful.
- You're doing good. - Good.
Service, please, pick up.
Table ten, please, thank you.
He makes sure we're doing everything right.
Let them get some color first, okay.
He gets our communication back on track.
Make sure they look identical.
And right now our team is coming back together.
- Service, please. - Good, well done.
Service, please. Table 12, pick up.
- Red team, keep it going, yes. - Yes, Chef.
( music playing )
I have the blue team's calamari and it is very good.
The calamari's nicely charred.
Okay, we need the calamari, Molly.
I got calamari done.
So I got the red team's scallops.
The food was kind of cold when it arrived.
The seasoning was nice.
It was okay.
After these scallops, one scallop, one calamari.
- Yes, Chef. - Is the calamari on?
- No, Chef. I'm gonna get it right now, Chef. - Let's go.
Come on, please.
I have the blue team's scallops.
I love the vegetables
but the char on the scallops were not very consistent.
- Gordon: Blue team, last order, yes. - Yes, Chef.
Two cover, table five. One scallop, one calamari.
- Heard? - Yes, Chef.
You're eating from the red team's menu here.
- How's the food? - Usually I like my calamari fried,
so I was a little nervous about having it not fried.
- Yeah. - But it's really good. It's not chewy.
It's not tough. I like the way the artichokes are in there, too.
Gives it a little bit of a crunch.
- Okay, these look gorgeous. - Last table, table nine. Thank you.
Right, red team, look at me. Line up here.
That was a slow start and a strong finish.
- Yes, Chef. - But, Captain, you need to open up.
- Yes, Chef, I will. - You need to talk more.
And, A'Dan, you need to listen more.
- Yes, Chef. Yes, Chef. - Is that clear?
Clear down, drink some water. Let's go.
Right now my strategy for the entrées
is for me to be on plating so that I can talk with my team
and that everyone can be in sync and happy.
Good job. We'll do better in the entrées.
Liya, I actually think
that how we had it set up this time worked
and I think we should just continue it, okay?
- So I'm doing sea bass? - As team captain,
I should be right here quality checking everything as it comes.
I want Liya doing the sea bass
because we know that she can cook fish extremely well
then I can make the sides and these plates look really good.
I think it would be a good idea
if Grayson did stay here
'cause the quality that went out was really good.
- Red team, we ready? - Kids: Yes, Chef.
- Blue team, are we ready? - Kids: Yes, Chef.
Red team, fire now, two bass, two strip, please.
- Let's go. - Okay, got it. So remember, talk with Ivy.
Fire now, blue team, two bass,
two New York strip, please, let's go.
Liya, I'm gonna start my steak
- before you start anything. - Okay.
Give me a time, please, Eva.
- Six minutes, yes. - Let's go. Two and two, let's go.
Okay, talk to Ivy. Talk to Ivy.
Ivy, I'm getting my steak in right now, so--
Stop.
Look at that pan.
What's wrong with that, Eva?
- It's not hot enough. - Thank you.
Get it out, please. Oh, boy.
- So look at that. - Yeah, I need to throw that away.
You can't just throw that away.
I really feel the pressure right now
because I messed up a couple of times.
So I'm really not feeling confident.
What did the Chef say about a hot pan?
Always has to be steaming hot.
If your pan's not hot, what do you do?
Wait.
I don't want to screw up and have my team screw up.
I don't want to send them home for my mistake.
- So in and lay away, yes? - Yes, Chef.
- Now that's a hot pan, right? - Yes, Chef.
- Now we got color on there, yes? - Yes, Chef.
No color, no what?
- No color, no flavor. - That's right.
Good. Let's go, A'Dan, please.
( music playing )
Grayson, two New York strip, two bass,
how long for that first table, please?
- Okay, six minutes. - New York strip are in?
Look at me. The sea bass needs to go in now.
- Yes. Yes, Chef. - Liya, get the sea bass in.
Liya: I kinda wanna let someone else do the sea bass.
It's really hard to manage and cook,
especially in a real kitchen.
I'm afraid that I might fail on my team
and I don't want my team to fail.
Liya, come on, we gotta go. We gotta start dressing.
( music playing )
Keep it going, yes? Grayson, after two New York strip, two bass,
we come back to two more strip and two more bass.
- Got it. Yes, Chef. - Yes?
As team captain,
I have to be at the head of our station
making sure everything's going well.
Molly, we need the steaks.
Yes, they're almost ready.
I came in as the grill master
and I'm super excited
'cause I know that I can ace these steaks.
It's the one thing I'm good at doing.
Service, please.
It's table seven.
Thank you. Go.
Well done. Grayson, good job, yes?
( music playing )
- Grayson, two strip, two bass, going now. - Yes, Chef.
After that we got three New York strip, one bass. Heard?
- Yes, Chef, heard. - Let's go.
- How long, please, Eva? - Two minutes.
Two minutes, let's go.
- Eva, we're gonna need that broccoli on. - Okay.
- Eva, Eva, Eva, Eva, do these look good? - Yes?
Check with Gordon, okay?
Gordon, do these look good?
- No. - Talk to your captain.
- Where's your captain gone? - I'm right here.
Eva, she's asking me is the bass cooked
and you're standing next to her.
You two aren't even talking to each other. Come on.
Yes, Chef.
It is so tough because I'm trying to help Ivy
but I'm also trying to help A'Dan
and I'm trying to do my own job.
This is so much.
I gotta turn this around. I have to do this.
Table 12, please. Go.
Guys, we're the top six in America.
We don't need Gordon Ramsay.
( indistinct chatter )
- How are you guys doing tonight? - We're doing really great--
- Yeah. You having a nice dinner? - Yeah, all was amazing.
Wonderful. Everything is cooked properly?
- You tell me. - I mean, that is fully rare.
It's a little blue.
That's cold. I'll be back.
Thank you so much.
Grayson, three New York strip, one bass,
followed by three bass, one New York strip, yes?
- Kids: Yes, Chef. - Let's go.
A'Dan, get ready for your next one, okay.
Oh, no. What's wrong?
- What table? - This is table seven.
Seven, oh, no.
Blue team?
Molly? You of all people.
- You're the girl that grew up on the grill. Come on. - Yes, I was rushing.
- Fire one more New York strip urgently, please, let's go. - Yes, Chef.
Seven minutes, please, Miss Daphne.
- Dear, oh, dear, hurry up! - Yes, Chef.
I didn't think this is how it would go.
You know, Gordon is yelling at me.
I'm just wondering how I could get that far off.
I know that I can do better and you know I'm kinda disappointed.
I'm kinda mad at myself right now.
Come on, Molly, do not put your head down.
Lift the head up, please.
- You got it? - I got it.
( overlapping chatter )
( music playing )
Service, please. Table nine, thank you. Go.
- Right, Ivy. - Yes, Chef.
Two bass, two New York strip, after that is three New York strip,
- one bass. - Yes, Chef.
- Three New York strip on, one bass in, Ivy. - Yes, Chef.
- A'Dan, stop.
- You're on fire, young man. - Be careful.
It's too hot.
Out of the way.
Hot.
- I got it, I got it, I got it. - Service, please.
- You happy with that? - Yes, Chef.
- Good. - I have two more bass.
Who cooked this?
- Who gave you this fish? - I did, Chef.
Stop. Look at me. Why are we rushing?
- I thought we wanted to win this. - Yes, Chef.
Can you get that back in the pan, please?
Dear, oh, dear. That is not cooked.
Liya: I knew this would happen. I'm over here cooking
raw sea bass and I have no confidence in myself right now.
Can you switch with me? Okay, I can't do this.
- Everybody makes mistakes. - Your bass is inside, okay. You're doing good.
Okay, come on. Stick with it.
Hey, come here.
Liya: I don't wanna let my team down
and right now I feel very, very bad.
- You can't give up. Can you bounce back? - Yes, Chef. Yes, Chef.
Dry your eyes. Okay, good girl.
- Yes, Chef. - Bounce back, please. Let's go.
Liya's struggling a little bit and so is Molly.
We need to get back on track.
- New York strip, let's go. Go. - Thank you.
Ask Miss Daphne, thank you.
Hopefully, hopefully, we can push through.
This, sir,
should be perfectly cooked to your liking we hope.
- Man: Let's see what we got. - Woman: Oh, wow!
- He's happy? - Already know.
- Thank you so much for coming. Enjoy. - Thank you.
Really hot behind, hot behind.
- How long for the bass? - Three minutes.
- I got this plate in. - Let's go.
Hot, hot, hot, hot.
Eva: A'Dan, can you help me plate?
- Yes, I can. - Thank you.
- A'Dan, Eva, come on, let's go. - Eva: Yes, Chef.
- Steaks on. - Okay.
- Ready? - Ivy shouldn't be cooking and plating.
She should be cooking, but right now, nobody else is plating.
- Come on, A'Dan. Hey, you two, - Excuse me. Excuse me.
who's doing what here?
- Hey, A'Dan-- - Who is doing what?
Me and Eva are plating.
- Ivy, please continue cooking. - Yeah, you can cook.
It's unfair that she's cooking beautifully,
you two aren't even talking to each other. Come on.
- Okay. - Gordon: Service.
Two bass, two New York strip, table two, let's go.
Table two, please, thank you.
Three New York strip, one bass, let's go.
- Table two, please. Thank you. - Thank you.
Liya, I'm really happy with that fish.
You bounced back, okay. That's what we needed.
( music playing )
It looks like you guys are having a lovely dinner
here this evening. How's everything been?
I think the sea bass so far has been my favorite.
- Really? That's good. - Yeah.
And the plating, was it beautiful?
- The plating was absolutely superb. - Good.
Ivy, how's that last fish looking?
Still a little bit raw. They're almost done.
Service, please.
- Who cooked this fish? Beautiful. - Ivy.
- They are beautiful. - Yes, Chef.
I'm doing really, really well on my sea bass.
Really beautiful, let's go.
But Eva and A'Dan are struggling.
- Okay. I finished the steak plating. - Good job.
- Red team, stop. - Yes, Chef.
Who cooked that?
- Red team, stop. - Yes, Chef.
Who cooked that?
I did. I gotta redo that, Chef.
It's not okay, young man.
Red team, all of you come here.
Right now my team is not working together at all.
This should be not as hard as it is.
What has happened to our teamwork?
- I don't know. - It's disappeared.
- Yeah. Um... - She's cooking beautifully.
The sea bass is absolutely perfect
and you're throwing that at me.
I guess I checked three others
and thought-- assumed that one would've been good.
I should've checked that one, too.
I don't know if I-- if I did the right choice
as putting A'Dan on the steak
'cause he's having a really tough time
working with me in general and working with everyone.
- Are we done? - No.
- Can we be better? - Kids: Yes, Chef.
Get it back in the pan.
A'Dan, check all the other ones, okay.
I just need him to really step it up right now.
Okay, team, how's it going?
- A'Dan, are those cooked? - Eva, I can't make the steak cook quickly.
- I'll be better basting the steak right now, okay? - Good.
- 'Cause I need that steak. - Do you have the broccoli on?
- Put the broccoli on. - I'm going to.
Stop, that's enough.
Go, table 11, please.
( music playing )
Mmm.
- ( indistinct chatter ) - Gordon: They look beautiful.
- Plate the steak. - Well done.
Nice.
Let's go.
We are so close to the end of this entrée round
and we just need to crank it out.
Service, please.
( music playing )
Eva, how long, please? Three New York strip, one bass.
- How-- Five minutes. - Let's go.
Come on, A'Dan, you've opened the oven door.
- Get 'em in. - Who turned off my pan?
No one turned off your pan.
Chef, please, red team are way behind here.
Right now I need three New York strip, one bass, please.
You gotta take your time, okay.
You're rushing this process.
There's only one way to sear meat.
- What's the right way? - Slow.
Aarón steps in to help and I'm-- I'm kind of relieved right now
because A'Dan's listening to him.
You gotta render that fat.
You gotta do it the right way, okay?
- All right, so you need to kind of step it up, okay, Eva? - Yeah.
- You're the captain, you gotta hold onto this, okay? - Yes, Chef.
Eva, I got the New York strip in.
Good job, 'cause I need it now, okay.
( music playing )
I enjoyed the experience.
Red team's steak are a little bit salty
and coloring not as great as I expected it.
Table 12, please. Go.
- What's next? - Okay, so now we just need A'Dan to do the steaks.
When those fish come out,
you gotta get them out and you gotta baste them, okay.
( music playing )
Blue team, there are three bass, one New York strip, yes?
Red team, you got three bass, one New York strip.
- Last two tables, yes? - Kids: Yes, Chef.
- Let's go. - Just got sea bass ready.
Behind, hot behind.
Okay, clear down, clear down.
- Gordon: Let's go, guys. - Open oven.
Come on, let's go. Let's go. Let's go.
( music playing )
Daphne: This is good.
Looks like you guys are enjoying.
Really good?
This is perfectly well done.
I don't normally eat broccoli
but the broccoli relish was awesome.
Please continue enjoying. Thank you so much for being with us here tonight at NoMad.
I had the sea bass. It was cooked perfectly.
I mean, I couldn't ask for any other perfect dish. It was great.
Man: It was a little overpowering with the salt.
So I was missing some of that New York strip flavor.
Watch out, hot behind, hot behind.
Blue team, last table.
I want it perfect. Let's go.
- Soon as you can, please, Molly. - Yes, Chef.
- This isn't hot. - It's not hot?
Okay, please, put it on there for a few seconds.
- How long, please, A'Dan? - Three minutes, Chef.
Let's go.
The skin's crispy, okay. Good job.
Service, please.
Table four, please. Two bass.
- Okay, thank you. - Go.
Thank you.
Hey, it's a restaurant standard.
Okay? We're not grilling. We're not barbecuing.
- It is a fine dining restaurant. - Kids: Yes, Chef.
Well done. Drink some water, please, all of you now.
( music playing )
Ivy, how much longer until we have that last bass?
- 30 seconds. - Good job.
Now, I mean, our plates are looking pretty good.
- It's good. Just leave it. - Let's go, guys.
Last table, table eight.
We finished pretty strong
and I feel like we might just have a little sliver of hope.
Well done on the cooking. Okay?
- Yes, Chef. - We still need to work stronger as a team.
- Yes, Chef. - Yes?
- Yes, Chef. - Clear down quickly, yes?
( music playing )
- Salty. - This is too salty.
I can't even-- I can't even eat that.
I think my team has done enough to get into the top five.
So I think it's very tight
because it could be either one of us.
( music playing )
Blue team did great on my bass.
I had a really nice crispy skin.
All the shaved squash was seasoned perfectly
and it looks like the red team also did a really good job
on the sear on the New York steaks.
The char looks really nice.
Our food tastes really good and maybe we've won
because the taste of how good it is.
( music playing )
- That was tough. - Wow.
Really tough. Let me tell you.
How was it down in the dining room?
You know, a lot of happy customers,
but there were a number of things that were cooked
completely irregularly, over salted.
Red team, Eva could've been a little bit stronger with her voice,
but I think she was a little bit put off because of the stigma around A'Dan.
- Now, blue team dropped the ball a few times. - Yep.
You know we had a New York strip from the blue team sent back, it was raw.
That's hard to overlook. You know, we can get a couple mistakes
on the garnishes, but the main proteins.
But the blue team for me
did communicate
and bounced back at the end, which is good.
And the only thing that matters here is synchronicity,
communication, working as a team.
- Unfortunately, only one team can win tonight. - Yep, you're right.
- Really tough. - Absolutely.
- Yeah? - I think so.
( music playing )
Ladies and gentlemen, how are we?
- All: Good. - Well, thank you for giving us
the opportunity to cook in this incredible restaurant.
Would you guys like to meet your incredible, talented chefs
that cooked tonight's dinner?
- All: Yes. - Yes?
Ladies and gentlemen, the blue team and the red team.
( cheers and applause )
They're kids.
( cheers and applause )
That is right, ladies and gentlemen.
They are kids.
Tonight's dinner was cooked by these incredible six,
amazing, young children from "MasterChef Junior."
- Where's Chef Rudy? So, first of all... - Here.
- ...thank you for handing over that amazing kitchen. - Absolutely.
- Thank you. It was amazing. - I trust you enjoyed dinner. Thank you so much.
- Do you have a question for these talented chefs? - Yeah.
Did you guys break anything in my kitchen?
We didn't break anything,
- but we definitely burned some stuff. - Yeah, we burned.
( all laugh )
- Yes. - ( cheers and applause )
Oh, boy.
Well, listen, in all seriousness,
this has been the toughest challenge
you've experienced all season.
Now, unfortunately, there can only be one winning team.
And that winning team, after much feedback
from our esteemed guests, Aarón's presence, my presence, and Miss Daphne's presence,
that team will be safe heading into the top five
of this incredible competition.
Congratulations goes to...
the...
Congratulations goes to...
the...
- blue team. Congratulations, well done. - Oh, my God!
( cheers and applause )
- We did it! - We did it.
( cheers and applause )
You're automatically in the top five, you guys.
Amazing. Grayson, you worked together as a team
and you stood by each other through thick and thin,
which is the essence of a great service.
Head up to the roof...
- Ooh. - ...where you're gonna celebrate
with the most amazing sparkling apple cider.
Yes? Red team,
sadly, one of you is leaving this competition tonight.
We need a moment to discuss this decision in depth.
Head back to the kitchen
and start cleaning down and leave it as you found it.
Off you go. Good luck. Let's go.
- Enjoy, you guys. Congratulations. - Let's go, well done.
I can't believe we won.
I'm so excited to be the winning team captain
of this restaurant takeover.
You guys did really good today.
It was such a fun experience for me and I hope it was for you, too.
Cheers to being in the top five.
- Good job. - Blue team!
Gordon: So the performance of the red team captained by Eva.
- I mean, she could've been stronger with her voice. - Yes.
I think that really what happened
was that we didn't communicate enough.
We were looking for her to really take the reins.
We were looking for her to be that guide and, honestly,
to get A'Dan in line if she had to.
What's meant to be is meant to be.
Whoever goes home did a really good job.
And then alongside Eva was A'Dan's performance,
because like in past challenges,
he just wasn't a team member.
A big part of this competition
is being a great student.
And I don't know if A'Dan's taking this seriously enough.
And this is the perfect example.
You guys were kind of pressuring me too much with the steak
and that's why one raw one almost went out.
Definitely Eva and A'Dan were the bottom of the red team
and the youngest rose to the top.
Shocking, yeah. We have an eight year old
at the top of the heap on her team.
We did our best and that's really all that counts,
and whoever goes home, they still made it to the top six.
Unfortunately, you know, someone has to go home...
- Yeah. - ...from the red team.
- I think we know who it is. Yeah? - Yes.
Red team, please, come back in. Thank you.
Let's go see who's in the top five
and who unfortunately is gonna have to go home.
Please, all three of you, line up.
That was a tough service.
From the get-go, you guys couldn't maintain a decent speed.
You have poor communication,
a lack of teamwork.
Just not good enough.
But there was one outstanding performance.
That...is you, Ivy.
Young lady, your cooking was exemplary.
Thank you, Chef.
You deserve a spot in the top five.
Please, say good-bye to A'Dan and Eva.
- Bye. - Congratulations. Well done.
Head upstairs and join the blue team.
- Thank you, Chef. Bye. - Good job.
Oh, dear. Eva, as the captain of the red team tonight,
we felt that you lost your voice.
We felt that you were abandoning
the responsibilities of a captain.
Yes, Chef.
A'Dan, tough night for you, young man.
You struggled to listen, but more importantly,
you cooked as an individual as opposed to a team.
It's been a tough decision.
And sadly, one of you will be leaving.
The person that'll be safe...
that person is...
Eva.
( whispers ) My God.
Eva, it wasn't your best performance as a captain,
but you managed to turn it around in the end.
You need to find your voice.
Yes, Chef.
Please, say good-bye to A'Dan.
You did a really good job.
( music playing )
A'Dan, unfortunately tonight,
it's your last performance in this competition,
but let's think back to the beginning.
Remember what you've achieved in this competition.
Think how much you've changed.
- ( kids scream ) - Gordon: It's a lobster!
A'Dan: When I first came into the MasterChef kitchen,
I didn't know much.
Aarón: Think about your dish, all the elements, please.
Visually, it looks a little bit messy.
I did struggle in the beginning,
but I'm learning from my mistakes.
This just looks like a mess.
Now, I know how to take a chicken leg
and make it an excellent dish.
A'Dan, this plate looks great.
And I also know how to step up and be a team captain.
Make sure you're doing everything perfectly!
A'Dan, great job being vocal.
- Keep it going now. - Yes, Chef.
It was amazing, once in a lifetime moments.
- We're gonna miss you around here. Okay? - We are.
Come and say good-bye.
A'Dan: When I get back home my family's just gonna want me
to show them what I learned.
My food dream is to own my own restaurant
and I'm not gonna stop trying to accomplish this dream,
until it's all done.
- Bye, bud. - Bye, A'Dan.
Thank you.
Ooh, tough. That does not get easier.
Gordon: Next time on "MasterChef Junior"...
That is a giant mystery box.
...a familiar face makes a welcome return...
- Alexander! - ( kids scream )
...for a fishy immunity challenge...
Filet an incredible Scottish salmon.
- Now! - ...that has some cooks swimming...
Gordon: That is extraordinary.
...and other cooks out of their depth.
I don't think this dish is good.
This lacked a lot of creativity.
Five of you left and after tonight we will be down to four.
( crying ) I'm going home.