MasterChef Junior (2013) s04e04 Episode Script

Previously That's one small step for man, one giant leap for MasterChef.
That is awesome.
The top 20 faced an out-of-this-world challenge.
This dish is going to send the judges to the moon.
Kaitlyn and Nate rocketed to the top.
Great job.
This is the best dish I've had in the MasterChef kitchen.
While Kyndall and Vivian crashed out of the competition.
- Keep cooking! - Bye, guys.
Tonight The seven-layer dip building starts now! It's the first ever MasterChef relay race.
Smash those beans like your life depends on it! But it's the judges who taste victory.
I'm going to smash him on his head! And then a tricky elimination test - Ugh! - What? That stinks.
- Oh, my gosh.
Ugh! Does anyone smell that? I am super-duper excited that I got into the top 18.
Wow.
Oh, my gosh.
I have a 1-in-18 chance of bringing that MasterChef trophy back with me to New Jersey, and I am not going home empty-handed.
Yeah, that's good.
Welcome back, everyone.
Now there are just One of you talented home cooks will be crowned America's next MasterChef Junior.
It's time to find out what all of you are going to have to make for tonight's challenge.
It's an American classic eaten in millions of homes across this country Especially when there's a big game going on.
It's a dip.
A classic dip overflowing with awesomeness.
It doesn't have one layer.
It doesn't have two layers, or three, four, five, or six.
What? - It has seven.
- Whoa! That's right.
Seven-layer dip.
Beans, corn, salsa, lettuce, guacamole, sour cream and chives, and cheese.
Seven-layer dip, I think is delicious.
I wish I could just dive right into it and swim in it.
Oh, God.
Now, a seven-layer dip is a pretty big job to eat, and an even bigger job to make.
But luckily you will not be doing this alone.
This will be your first team challenge.
We're going to split you into three teams of six.
Are you ready to find out your teams tonight? Yes! Yeah! Ian, Avery, and Kya, you three will be team captains tonight.
Whoo hoo, yeah, Let's do this.
Ian, joining you will be Jesse, Amaya, JJ - Yes! - Yes! Zac, and Mia.
- Good luck, Mia.
- Yes! I am so happy with my team.
I got some big people and some small people.
Our team is going to win.
Avery, joining you in your team is Adam, Jaeclyn - Hi, friend! - Derek, Kaitlyn, and Tae-Ho.
Yes! Avery's our team captain, and she's from, like, bayou Louisiana, so I mean, she's not going to put up with anything.
She's going to lead us to victory.
Which means, Kya, you are joined by Addison, Sam, Kamilly, Corey, and Nate.
We got Addison and Kya.
They are, like, two of the best cooks in the kitchen.
My team is going to win.
All right, guys, so now that you know your teams it's time to go to your stations.
Hmph! Let's go, guys! We can do this.
Do this! Now, this is something we've never done before in this competition.
This will actually be our first ever MasterChef Junior relay race.
You guys are each responsible for a layer in that dip.
The beans which you have to mash yourself.
The corn that you have to cut off the cob.
Salsa which you're going to have to mix together.
Lettuce that you're going to have to shred.
A layer of Wholly Guacamole, which is all natural, hand-scooped, and made with fresh avocados.
Since there are only six of you per team, and seven layers, the last person is doing two layers: Combining the sour cream and chives and then piling all that yummy, amazing cheese on top.
Now, your giant container of dip cannot move forward until the entire layer is finished.
The winning team, the team whose dip lands here first, will get to push that judge's face right in the dip.
So, Kya, you'll be going after me.
- Is that okay? - Yes, Chef! Avery, this face is your team's target.
Ian, that means if your team wins, you get to push this sweet, kind, caring face right into a bowl of seven-layer dip.
I want to see this.
Yeah, let's do this.
So you're okay with that? Yeah, I'm fine.
- Is everybody ready? Yes, Chef! Let the seven layers of dip building start Now! Wow, what an exciting challenge this is.
- Speed is of the essence.
- Absolutely.
Smash those beans like your life depends on it! - 'Cause it does! - Yeah! Let's talk about the beans first.
You have to really mash those beans to get them to a dip-like, spreadable consistency.
- Go, Kya! - All your might! Ian, let's go! Avery, get the beans in the bowl! - Avery! - Go, Kya! Go, Kya! Avery, Kya's already done! Avery, put it in a bowl! Kya is motoring.
That's not a good sign for me.
- Here, go, go! - Come on! Go! We can't lose this! Each one of these stations is testing something different, right? Knife skills.
Knife work.
How you spread those items into a bowl.
- Argh! - Go, JJ! Come on, Addy.
- Go! - Go, Amaya, go! Come on! Let's do this! Amaya is now on the corn.
Yes.
Come on! Go, Adam! Adam is also on the corn.
Beautiful.
- Go, Sam! Go, Sam! Sam is now on the tomatoes.
- The third stage.
- Go faster! I'm going as fast as I can.
Hurry up! They're in the lead.
Come on! Don't rush perfection! Hurry! Go Kaitlyn! Go! Hurry! Go, go, go! Come on, Jesse! Good job, Sam! Good job, Sam! Mix it up, fold it! Mix it up, fold it! I'm trying! Come on! Dump it all in.
Yeah! I love it.
Come on, Kamilly, come on! Shred that lettuce! - Kamilly is now on the lettuce.
Yeah.
She has her eye on the prize.
It's all about the lettuce, 'cause that's the station that's going to make or break The knife skills and the speed of these home cooks.
I have not seen her slice that fast before in this entire competition.
Go! Take it, take it! Come on! Let's do this! Yeah, JJ! All right, JJ is starting to slice the lettuce, and he's not too far behind Kamilly.
Let's go! Walk as fast as you can! Uh-oh.
Derek's got the lettuce, so now all three of our teams are doing lettuce neck-and-neck.
Awesome job! Come on, Kamilly! Derek is catching up.
Oh, Graham, Derek just crushed the competition shredding that lettuce.
No, no! Yes! Yes! Run up.
We got to throw it.
Yes, yes! Your team is now ahead, buddy.
You are in trouble.
I got us the lead! Hurry up! JJ! Go, go, go! Come on, come on, come on! Wow, look, now it's all neck-and-neck again.
It's anyone's gameit's all on the guacamole right now.
Kaitlyn, Zac, Corey.
Hurry! - I'm trying to! And I think it's really cool to have a challenge where the kids are actually working with fresh ingredients, in this case, real avocados.
No preservatives, even gluten-free.
Come on, Kaitlyn, you got this.
You're in the lead.
Hurry! Kaitlyn is crushing the Wholly Guacamole.
- No! No! - Ready, go! Go! - Yes, we're going to win! - Go! - No! Tae-ho! It all comes down to this! Cheese, cheese.
It's between Mia and Tae-Ho.
Come on! Cheese! - Hands up! - Mia's got it.
Congratulations, Ian's team.
Now bring the seven-layer dip up here, and I'd like all three captains to stand to the right of us, please.
Wow.
Ian, you have the honor of dunking the world-renowned pastry chef Christina Tosi's head in your dip.
- Are you ready? - Yes, Chef.
On the count of three.
Nothing in life prepares you for this.
Onetwo Two-and-a-half three! Oh! Oh! Oh, yeah, baby! On the count of three.
One, two, three! Oh! Oh, yeah, baby! Good job, dude.
You look amazing.
Do you like my lettuce? I think that should be your new look.
- Wow.
I have to say, it's like a day at the spa.
The only issue I'm really having is it just feels a little unfair.
I feel like I really need to share - Yes.
- In this moment with Graham.
Who would like to see Graham's face dipped in it? No way! Graham, please give me these.
- Don't do it.
- One, two, three.
Go.
Oh! Delicious.
Very nice.
You know, I feel like we're missing something.
I do too.
I think that It just feels like we're leaving him out.
I know, and I don't want him to not feel included.
You don't want me in there.
You don't want me in there.
all kids: Yes! I'm gonna smash Gordon Ramsay's face, and I'm going to make sure it goes through every layer.
One, two, three, four, five, six, seven.
Eeee.
Kya, one, two, three.
Do it! Look at that.
Yay! Ew! Look at that.
Who done the salsa? There's no salt in that.
Who forgot to season the salsa? Okay.
Ian and your team, are you ready to come through the pantry to see what your big advantages are? Yes, Chef! - Let's go.
Good job, guys.
As winners of the first ever MasterChef Junior relay race, Ian, Amaya, JJ, Jesse, Mia, and Zac are now in control of the elimination test.
At the end of this challenge at least two young home cooks will leave the competition.
For the first time ever in the history of MasterChef we have an entire team here in the MasterChef pantry.
Now, guys, because you seven-layer dipped yourselves to victory in the last challenge, all six of you do not have to cook in the upcoming elimination.
Yes! Yeah! - And for your next advantage - Oh, yeah.
All of you are going to decide as a team what kind of dish everybody else in that kitchen has to make tonight.
Okay.
We're all having such an amazing time learning about you guys.
Tonight we feel that it's time for all of you to learn a little bit more about us.
My friends and family, if I asked them to describe me, would say at times I can be a little Ooh! - Spicy.
Oh! Here you have things like hot peppers, chili oil, wasabi root, horseradish, ginger, cinnamon candies, and cinnamon oil.
All right, next up you have a group of ingredients that sometimes describe me, but only sometimes Especially after a long training run or hours pumping iron in the gym.
Yeah, right.
I'm talking about Whoo! Stinky.
Smelly.
Ugh! Things like stinky cheeses, pickled eggs, truffle oil, liver, and huitlacoche which is also known as corn fungus.
Bleah! Mmm.
Now, under here are a group of ingredients that let me put it this way I've grown into Especially as I've got a little older.
I'm talking about ingredients that are a little bit, like me - Vegetable-y? - Wrinkly! I knew it.
Oh, yeah, that works.
Here you have the most amazing wrinkled raisins Cauliflower, prunes Dried morels, tripe, and of course, calf brains.
Which do you think is the most difficult category to cook with tonight? Is it Christina's fiery, spicy ingredients, or Graham's pungent, smelly ingredients, or my crinkly, wrinkly, dehydrated ingredients? - Huddle.
- Graham's? - No, Christina's.
- Not Christina's.
Now I'm in control of this competition, and it feels amazing, but I don't want to see any of my friends go home.
Some people like those ingredients, and some people don't.
So really we won't be hurting everybody.
This is going to be a really hard decision.
Ian, what have you and your team chosen for everybody else out there tonight to cook with? We choose Oh, boy.
- We're sunk.
- Oh, my gosh.
Oh, no! There's no escape.
In the pantry, Ian's team got some huge advantages.
We gave 'em the choice of ingredients that help describe us.
- Are you ready? Yes, Chef! Let's find out what they've picked.
Ohh.
Aah! Oh, boy.
We got some food for you.
Yummy delights.
- Oh, no.
- Oh, God.
Are you ready? Yes, Chef! Let's find out what they've picked.
- Ugh! - Uh-oh.
Oh, boy.
We got some food for you.
Yummy delights.
- Oh, God.
- Oh, no, oh, God.
Oh, my gosh.
Does anyone at We got some stinky food for you.
We chose some very stinky, but very complicated and sophisticated food for you guys to cook with.
How do you make a good-tasting dish that's also smelly? Just how? How do you do it? Right, you six can watch this challenge from up on the balcony.
Head upstairs.
Oh, wow.
This is tricky.
I am so scaredI have no idea what I'm going to do.
Me neither.
I'm freaking out.
All of you will have just one hour and access to a limited pantry to make us a MasterChef-quality dish featuring these smelly ingredients like blue cheese, truffle oil, garlic, and fish sauce.
- Oh, my gosh.
- Everyone ready? Yes, Chef! Your one hour starts Yeah, let's do this.
Now.
Good luck! I run up to the table, and I'm thinking about adding ingredients that I haven't really used a lot.
Addison, don't take too much rosewater.
That stuff is strong.
This risk could either send me home or help me win this challenge.
- Does anybody see limes? - The asparagus.
Ha! I'm making lamb with a potato cake and red wine garlic sauce.
This stinky little challenge is not going to send me back to the bayou.
What are you making, Derek? I'm making grilled steak with roasted acorn squash and couscous.
It looks really good.
I am using science in this dish.
I injected my meat with the marinade to break down the fibers within the meat to make it more tender.
Ugh! Wow, what a challenge.
If there's one thing we turned our nose against when we were growing up was smelly food.
Yeah, absolutely.
I think it's a natural turnoff.
What do you love or hate in there? I love fish sauce, so I would go down that sort of Asian route.
Take some of those shrimp.
Make the most amazing broth with the fish sauce.
The fresh anchovies.
The pickled eggs.
Sort of create a really nice, aromatic dish.
So you would make those smelly ingredients the star? some really bold, amazing dishes where they have to come out of their comfort zone and get used to those pungent flavors.
I am not a big stinky food kind of person, but it tastes good.
Come on! Speed up, guys! Right, Kya, describe the dish.
What are you making? Today I'm making a poached chicken with a white truffle oil cream sauce and boiled vegetables.
Why are you poaching inside a bag? Because I want to add in more flavors.
Right.
Where did you see this first? I mean, how do you come up with these ideas at eight? Because that is something very difficult to do, you know that? When I was little I used to watch my mom cooking all the time.
I like that.
"When you were little.
" When did you stop being little? I don't know.
How far can you go in this competition? Top 15? Top 10? - Probably all the way.
- All the way? - Yeah.
- Good luck.
- All right, Corey.
- Hello.
Tell me, are you a smelly, funky food kind of guy? No, I'm not a smelly, funky food kind of guy.
- Not at all? - I'm a good-smelling guy.
All right.
What are you making? A farfalle pasta with a spicy marinara sauce and a savory sausage topping.
I'm adding a lot of garlic into there, and I'm also seasoning up the sausage with garlic.
Good luck.
Anchovy.
- All right, Miss Addison! - Hi.
So what kind of smelly ingredients are you cooking with tonight? I'm cooking with fish sauce, corn nuts, and rosewater in garlic.
Those are four very different smelly ingredients.
Yes.
What are you making with those? It's a tom kha gai soup with jasmine rice and chicken meatballs.
So you're taking us to Thailand, but with a twist? Yes.
"Spicy" is a word that describes me.
"Wrinkly" is a word that describes Gordon.
"Smelly" describes Graham.
What's a word that describes you? - Awesome.
- Good luck.
Right.
Adam, tell me about the dish.
What's the dish called? It's anchovies and pasta sauce that has a base of truffle oil.
- Wow.
- Served over some linguini.
You sound like a man of expensive taste.
Have you worked with lots of truffle oil before? No.
Truffles aren't really my cup of tea.
How old were you when you first started making pasta? - 11.
- Oh, so you just recently started this year? Is this something you do at home in Brooklyn a lot? Uh, yeah, so this isn't really a huge step out of my comfort zone.
Good luck.
Oh, my God.
Whatcha making, Addison? A tom kha gai.
Is it going good? Terrible, I just burnt my whole entire soup.
- All right, Nate! - Hi there.
You chose one of the stinkiest ingredients, blue cheese.
What are you making? A rosemary garlic butter steak with boiled, mashed, fried, fingerling potatoes and asparagus.
Where is that stinky, funky blue cheese? Garnish.
I think the simplicity and the beauty of raw blue cheese just takes the whole dish to the next level.
All right.
Good luck, Nate.
All right, Jaeclyn, what's your dish? I'm making a shrimp and pineapple kebab with grilled corn and lemon rice.
Now tell me, smelly ingredients: do you love 'em? - No.
- Why not? My mom likes some, 'cause she likes garlic, and that's the ingredient I used today.
Good luck.
Just over 20 minutes to go.
Wow.
Well, there's a lot of smelly things going on out there.
Yes.
I'll tell you what, pee-ew, but a lot of the dishes sound amazing.
Addison is doing a play on a tom kha gai.
She's making a rosewater-scented rice which might be a little strange, but if there's anyone that we know that knows how to really wrangle flavor and wow us, it's Addison.
Right, brace yourselves.
Kya is doing a steamed chicken breast with broth, red wine, and truffle oil, and mushrooms, and garlic.
And she's steaming it in a bag.
Eight years old.
Where you do come up with this? Really worried about Jaeclyn, 'cause she kind of stays in her comfort zone.
She's doing a skewer, but to be turned off by some of these things and not embrace it it's going to be, you know, working at a disadvantage for sure.
Smelly is something that they picked, but I don't think it's the star.
I'm also worried about Jaeclyn, but I have to tell you I'm worried that Adam might be just a little out of his element in this challenge.
He likes to cook with those classic Italian flavors.
He's frying in truffle oil.
Oh.
I mean, you would never do that.
Never.
I mean, that'll just numb your tongue.
Adam could really be in trouble tonight.
Adam, I think you need to roll it out.
I'm making the pasta, and I'm running it through the linguini machine, and it just falls apart.
Adam's fresh pasta needs to rest at least 15 minutes before he starts putting it through that machine.
I've made pasta, like, so many times.
And, I mean, I can't mess this up right now.
Adam, you better separate that.
I know what I'm doing.
I've done this before.
Blah, blah, blah.
I'm trying to give Adam advice about his pasta, but of course, being a boy, he didn't listen to me.
Roll it up and then cut it.
Like, by hand.
I did.
That's what I did.
Oh, my God.
Like, roll it up now.
Like you roll it up, and then You know what? I'm done.
Oh, my God.
Adam could really be in trouble tonight.
Adam's fresh pasta needs to rest at least 15 minutes before he starts putting it through that machine.
Well, my pasta kind of got a little messed up.
I don't really know how, so I just restarted and made some home-cut fettuccine.
I'm Italian, and when I grow up I want to have my own Italian restaurant, so I would much rather stay in the MasterChef kitchen than go back to Brooklyn.
I need more butter! Whoo! Okay, wow.
Let's go, guys.
Taste everything, guys.
- 60 seconds to go! - Come on, guys.
We're down to our last minute.
- Oh, my God! - Come on, guys! Ten, nine, eight You can do it! Seven, six, five, four, three, two, one.
And stop! Hands in the air.
- Well done.
- Whoo! - It stinks in here.
- Oh, my God.
Let's begin with the smelly dish from Addison.
I am definitely feeling the pressure, because I took a big risk on this one.
I just really hope that my four stinky ingredients help my Thai soup, not hurt it.
All right, Miss Addison, what's the dish? I made for you a tom kha gai soup with fish sauce and garlic, chicken meatballs which have corn nuts in it.
And then you have rosewater rice.
Just hearing the dish hearing the smelly ingredients you took a lot of risks.
Garlic and fish sauce go together, but rosewater does not really go with fish sauce or corn nuts.
So you needed to be a flavor technician - to make this dish work.
- Yes.
Have you ever had curry and rosewater before? I have not.
Are you kidding me? That's delicious.
It's fragrant.
I'm getting a little bit of that curry paste, too, which actually lends itself really nicely to that rosewater.
Thank you.
Wow.
It's bold, and it's flavorful, but that common theme of that tom kha gai coconut curry soup with a little bit of chicken, and mushrooms, and green in there Addison, this is a really impressive dish.
- Good job.
- Thank you.
- You tasted this all together? - Yes.
And what did you think? I thought it tasted really good.
Have you ever spent time in Asia? - No, Chef.
- No.
Well, it tastes like you have, 'cause the depth of flavor is incredible.
I'mI'm shocked.
It is absolutely delicious.
Top 16 around the corner.
How far do you think you can go? I can go to the finale, and then from there I'm going to win.
Keep cooking like this, and you will be a force to be reckoned with.
You sure you haven't got a recipe in your pocket? Turn round.
Anything up your sleeve or anything like that? No.
- This all just came from there.
- Yes.
Seriously? Show me the inside of the hat.
There's no recipe inside that.
Got to check.
- Nothing.
- There's noah, there's a Well done.
Good job.
Thank you.
I'm walking back to my station feeling like a million bucks.
Ba-bam! Next up, please.
Derek.
Come on, Derek.
Wow.
Beautiful presentation.
Tell me what we have.
A rib eye steak with roasted acorn squash, Israeli couscous, and a crème fraiche lime and cilantro sauce.
What are the smelly items that I'm looking for? Garlic and vinegar.
Now, why didn't you go for any of the fish sauce or shrimp paste? I wanted something which would go with the flavors of this dish and not overpower them.
Beautiful cook on the steaknailed that.
Seasoned perfectly.
Crème fraiche sauce.
Got that beautiful acidity and some of that lime coming through it.
It tastes like a great Derek restaurant dish.
Thank you.
Next up, Kya.
Let's go, young lady.
Right.
Describe the dish.
Poached chicken with a white truffle oil cream sauce and boiled veggies.
How old were you when you first got your introduction to truffle oil? Maybe about when I was four.
Four.
So a long time ago.
We usually use it for our Thanksgiving turkey.
My dadhe would make truffle cream sauce.
Wow.
How long did you cook the chicken for? I cooked the chicken for 45 minutes.
Yeah.
I mean, it's delicious.
Seasoned beautifully.
Truffle oil is at the back, so it's not too strong, but next time you're going to poach chicken, take off the skin.
- Okay.
- 'Cause poached skin is, like, slightly awkward to eat.
- Okay.
- However, overall, it's really good indeed.
Thank you.
Next up, Avery.
What did you do tonight with smelly ingredients? What I have made is lamb with a garlic and potato cake with a red wine and garlic sauce.
What was inspiring about that table of stinky, smelly ingredients? - Nothing.
- Nothing? Where'd you learn how to cook lamb chops? My mom.
Your mom definitely knows what she's doing if she taught you.
Great cook.
The flavor is definitely there.
You did a nice job of plating the lamb chops, but from a color standpoint it's all sort of, like, tan and brown, and it really needs something to brighten it up visually.
The only other thing I'd say is the potatoes are a perfect vehicle for something like a stinky cheese, something like that.
I think you could have gone a little bit further and just embraced the smelly funk of Graham's ingredients.
Good job, Avery.
Thank you, Chef.
Next up, Jaeclyn, please.
Let's go.
I don't usually cook with smelly things because it's so gross, but it is really important for me to make the best smelly dish possible tonight, because I don't want to go home.
I'm not ready yet.
Describe the dish, please, my darling.
This is a shrimp and pineapple kabob with a lime rice and corn salad.
What was the smelly ingredient that you used in tonight's dish? I used garlic.
How did you marinate the shrimp? I used smoked paprika and cayenne - Nice.
- And olive oil.
And the smelly ingredients are just the garlic, right? - Just the garlic.
- And how did you cook these? On the - On the grill.
- On the grill plate, yes.
See that prawn there? Just touch that on top there.
- Yeah.
- It's really soft.
Are you confident that it's cooked in the middle? Damn.
See that prawn there? Just touch that on top there.
- Yeah.
- It's really soft.
Are you confident that it's cooked in the middle? Damn.
Unfortunately, my shrimp is raw that side, so I'm not going to eat that.
When you make a kebab, everything has to be the same size so it cooks evenly.
- Yes.
- The problem is, you've tucked them in between big chunks of pineapple, and that's a shame, 'cause that's the woody part.
You know when you get pineapple rings that's why they take out that core, which is solid.
Love what you did with the rice.
- How'd you get it that color? - The chicken stock, and I also put lime zest and lime juice in it.
So the rice is nice.
Okay, love that.
This could have been a good dish.
Unfortunately there's some technical errors.
You've served the core of the pineapple.
The shrimp are raw, and it's not very garlicky, 'cause everything's very sweet.
Needs more smelly ingredients.
Don't be scared of them.
Thank you.
I'm feeling really disappointed, because I really don't think I did enough.
Like, it felt really good last time to be safe from elimination, but I don't know if I'm going to have the same luck this time.
Next up.
The smelly dish from Corey.
I'm feeling pretty confident about my dish.
The smelly ingredients add extra oomph to it.
Corey, please tell me what you've made.
Well, I made a farfalle pasta with a turkey sausage and marinara sauce.
The marinara sauce contains garlic and pickled eggs.
What about pickled eggs screamed out, "Corey! Farfalle! Pasta sauce?" The fact that it's soaked in vinegar, and vinegar is salty.
I don't want to add too much salt into my sauce, so I think I'd use something stinky that I can make use of.
I don't see any slices of them which tells me that you probably hid them in somewhere.
Well, I blended up the pickled eggs, and then I put the blended-up pickled eggs into the tomato sauce and mixed it all up.
Okay.
And farfalle pasta from scratch.
- Are you kidding me? - Yes, from scratch.
That's very impressive.
The fact that you made farfalle pasta from scratch shows a lot of skill and technique.
I just don't know that for me it screams "smelly ingredients.
" For me, I would have loved to see you take just a little bit more of a risk and be a little bit more bold with something a little smellier and potent.
- Thank you.
- Thank you.
Next up, Philly boy Nate.
I put Philly on a plate.
Steak and cheese.
It's a Philly classic.
I mean, I put my own spin on it, and I just hope I did my city proud.
- Thank you.
- S'up, Gordon? Oh, excuse me.
Boom.
Sorry.
What's up? Describe the dish, please.
Today I have for you a rosemary garlic rib eye with boiled, mashed, fried potatoes, asparagus, deglazed red wine mushrooms, and blue cheese.
Wow.
How many stinky ingredients did you use? I got two stinky ingredients: the blue cheese and the garlic.
Why blue cheese? I think it just highlights the dish.
Yeah, I think you're right.
I love the idea of the sort of boiled, roasted, smashed potatoes with the blue cheese visually it looks great.
What's the seasoning on the steak? It's salt, pepper, crushed garlic, and rosemary.
You like? You no like? Nate, I don't like it.
I absolutely love it.
It is delicious.
Cook on the steak is beautiful, and the nice thing about that blue cheese incorporation is that you've managed the seasoning on all the other ingredients, 'cause sometimes when you add salt on salt it gets way, way too salty.
But the actual cheese lifts everything to a completely different level, so good job.
- Thanks.
- Well done.
You got mushrooms in here, too? - Yeah.
- "Yeah.
" What are you, a tough guy now? Show off the guns.
Be careful.
Seasoning's amazing.
The cook on the steak is great.
Color on the asparagus.
Love the potatoes.
I guess the only thing I would say is see if you could get a smaller plate and put more stuff on it.
Look at that.
Come on, right? Next timea little larger.
Work on the presentation, but the flavor, most importantly, is there, and you captured the essence of that smelly challenge.
- Good job.
- Thanks.
I cut the cheese.
Right.
Last up, Adam.
I'm really nervous, because my dish did not come out as good as I wanted it to be, but I mean the smell coming from my dish is, like, through the roof.
They wanted a stinky plate.
I gave 'em a stinky plate.
Describe the dish, please.
Well, it is hand-cut pasta topped with an anchovy sauce and garnished with some rosemary.
I made the pasta from scratch.
Cut the pasta kind of thick so that it can soak up some of my sauce which has anchovies, truffle oil, and garlic in it.
Why anchovies and truffle oil? I wanted to make something Italian, and the truffle oil is made in Italy It's got the olive oil.
The anchovies are generally regarded as an Italian thing, so I really thought that that could bring, like, a good flavor of saltiness to the dish.
And how long did you cook this pasta for? Seven minutes or so.
I didn't really time it.
And did you taste this? Yeah.
I tasted the sauce.
Have another little dig.
You tell me.
What do you taste there? And did you taste this? Yeah, I tasted the sauce.
Mm-hmm.
Have another little dig.
You tell me.
What do you taste there? The pasta's really thick.
The sauce is kind of salty, but there's a lot of flavor.
It's so pungent with the truffle oil, and then you got the saltiness from the anchovies, so when using truffle oil you never cook in it.
- Oh.
- You finish things off in it.
You made a big mistake tonight.
You made the pasta by hand, and then you worked with it literally seconds later.
And what does pasta need to do? It's like you before you go to school.
What do you need to do the night before? - Rest.
- Rest.
Thank you.
I'm Italian.
I've made pasta before, and of course, of all the times to screw it up, it had to be now, but I put three smelly things in it: the truffle oil, the garlic, and the anchovies, so I'm hoping that the creativity carries me through.
Up there on the balcony, please make your way down, and return to your stations, thank you.
Let's go.
Guys, please, pick it up.
As you know, this is a competition, and now it's up to us to make some very difficult choices.
We need a moment to discuss everybody's dish.
So the disappointing ones tonight: Jaeclyn.
The core of the pineapple.
Shrimp undercooked.
I mean, underwhelming.
And Corey's That poor pasta sauce.
I mean, with those eggs you don't cook with those eggs.
You finish dishes with those eggs.
Avery's lamb was nice, but visually didn't really work.
Yeah.
I mean for me, Adam.
He made fresh pasta.
It was undercooked.
It was way too big, and that sauce just reeked.
Anchovy and truffle oil.
However, some serious strong highlights.
Addison, incredible.
Four stinky ingredients that came off well.
So, so impressive.
Nate's was very strong.
Yeah.
Lots of garlic.
Lots of blue cheese, and just what he did with the potatoes cooked 'em three ways.
It looked incredible.
Happy? - Yep.
- Agreed? Oh, my God.
You all did an amazing job tonight, but there were two dishes for us that really stood out.
The first of those dishes belongs to Nate.
Whoo! But the winning dish of the night belongs to Addison.
To find America's next MasterChef Junior, we have to say good-bye to some very, very talented young home cooks.
Please, would the following three home cooks come down and line up front? Corey.
Jaeclyn.
And finally, please step forward, Adam.
Tonight your three dishes just fell a little bit short of everybody else's, but no matter what happens tonight, you guys need to be so proud of your journey in the kitchen.
It's okay.
Tonight we do have to say good-bye to two of you.
One of you has done just enough to stay here and will return to their station.
I'm standing up there with Corey and Jaeclyn.
I mean, we're all great friends, so I mean I don't want any of us to go home, but two of us are.
The odds are not in my favor, but hopefully the judges are.
Please go back to your station Corey.
I just barely squeaked by, and so I'm a bit shaken right now.
I don't want my family to be disappointed.
I want to win the MasterChef trophy.
Jaeclyn, it's okay.
That means Jaeclyn and Adam, unfortunately we have to say good-bye to you both this evening.
Listen, you two have been brilliant.
Every time you cook, put those aprons on, and think back to what you achieved.
Jaeclyn, my darling, great job.
Keep that head up high.
Adam, you've been brilliant.
- Well done.
- Thank you.
When I was your age I don't even know that I was allowed to pour myself my own bowl of cereal, just to put things in context, of how bright your futures are.
I still make my mom do that for me.
You still make your mom Everyone, please give these two a huge round of applause, and come around, and say good-bye.
Well done, guys.
Thank you, Jaeclyn.
Thank you, Adam.
I'm really disappointed that I'm going home, but it's been such a great experience.
I beat thousands and thousands of kids just to get here.
I'm super proud about that.
Okay, okay, okay, Tae-Ho, Tae-Ho, Tae-Ho, I'm cool.
Thank you.
I came to MasterChef Junior to show the world that, I mean, I can cook.
And even though I didn't win, I'm going to go back to Brooklyn, and I'm going to practice making pasta.
- Bye, guys.
- My food dream of opening an Italian restaurant is still my food dream, and I'm still going to do it.
We love you! Bye.
Bye! Next week Hold on, guys! Oh, my God! - This is awesome.
Go, go, go! The top 16 face their first team challenge.
Let's go! Cooking in the biggest celebration in MasterChef Junior history.
This is kids cooking for a lot of kids.
I don't know if we can do this.
I feel like I'm going to faint.
Will the pint-sized chefs rise to the occasion? These wings are burned.
Or will the party That is raw fish.
Come to an end? They could be throwing up and in the hospital.