MasterChef Junior (2013) s05e01 Episode Script
Quest for the Apron Pt. 1
1 Announcer: Tonight the "MasterChef Junior" kitchen opens its doors Oh, my goodness! Announcer: to 40 of the best young home cooks in America - I'm from Brooklyn.
- I'm from Sugar Hill, Georgia.
I live in Sacramento, California.
- who will compete - Two aprons up for grabs.
- Announcer: for a spot in the Top 20 - Whew! Announcer: and prove themselves to the food world's biggest names.
( whooping ) Announcer: Those who make the grade Welcome, Boy Scouts and Girl Scouts! Announcer: will rise to new heights - Our first responders are arriving.
- Hi! Announcer: and cook for some very special guests.
- Christina: Former First Lady.
- Gordon: Julie Bowen.
- Mayim Bialik.
- Martha Stewart.
- Wolfgang Puck.
- And - Ta-da! - ( mumbles ) Announcer: As they take the culinary world - ( all scream ) - Announcer: by storm.
- Boy: Gordon! - ( screams, laughs ) - Announcer: with dish - It's great.
- after stunning dish.
- It's picture perfect.
Clearly you were born to cook.
Announcer: But only one will win $100,000 and claim the title of ( shouting, cheering ) - I'm over-the-moon excited - Whoo! that I'm one of the top 40 home cooks in America.
It's the most famous kitchen in the world and it feels like my head's going to explode.
( all screaming ) Evan: I've been cooking since I was three and I've had tons of experiences in my life.
But being in the biggest culinary competition in the whole galaxy is life-changing.
Welcome to "MasterChef Junior.
" - ( all cheer ) - Gordon: You are the 40 best home cooks, all between the age of eight and 13, across all of America.
We searched the country from coast to coast.
You stood out among that huge crowd of home cooks.
One of you will win the greatest culinary trophy on the planet, $100,000, and the title of "America's MasterChef Junior.
" Before you can be a contender in this kitchen, you need just one more thing.
A MasterChef white apron.
To win an apron, all of you must undertake a culinary challenge set by Christina and I.
We'll see you inside.
( cheering ) Announcer: In their cook off for a white apron, the junior home cooks will compete over their signature dishes.
The judges will then decide who will win an apron and a place in the top 20.
First up, four aspiring young bakers - It's a all-girls party, girls.
- Yay! Announcer: each hoping to make a sweet start in the MasterChef kitchen.
My name is Elisabeth.
I am nine years old.
I have a pretty little home at the end of a dirt road and I'm one of five kids.
Whole kids.
Not half.
( laughs ) This has all the people that helped me to go on "MasterChef Junior.
" Elisabeth: My family didn't really have the money to go to the auditions so I had to do a fundraiser.
Looks delicious.
And if I get my MasterChef apron, it'd be the sprinkles on top of my ice cream.
I like to cook desserts and Colombian food.
My name is Barbara and I'm in fourth grade.
My mommy.
My mom is from Colombia and I've been traveling since I was born, so I got a lot of tricks up this sleeve right here.
( cheering ) My name is Cydney, I'm 10 years old, and I do things that a lot of fifth graders don't do.
I like to knit.
Here's a sock that I made the other day.
I also like to bake a lot, like, and make cakes.
Magical stuff happens here.
Cooking makes me smile so much, my face hurts.
( cheering ) Oh, my goodness! Gordon! Welcome, girls.
Come on down.
- Oh, my goodness! - Cool! I'm Na'imah, I'm 10 years old, and I'm from Chicago, Illinois.
My grandma taught me how to bake, and now I have a baking business with my sister.
I'm a baking businesswoman.
Christina: Well, I gotta tell you what.
I, for one, love this group of talented, strong-minded, smart, beautiful, lovely, independent women.
- Yes.
- Yes.
Oh, yeah.
Uh-oh.
See, this is always the scary part.
I know.
( giggles ) Tonight, you'll each be making us ( giggles ) - All: Ooh.
- Christina: a tartlet.
- Yes.
- A beautiful tartlet just like one of these.
Gordon: Ladies, tonight you'll have 45 minutes to make us one stunning tartlet.
Your 45 minutes starts - now.
- ( ticks ) - ( Barbara giggles ) - ( whispers ) Oh, this thing is so heavy.
- Now, tartlets - Mm-hmm.
- can be really tricky to execute.
- Sure.
- Sugar.
- The dough itself needs to be tender.
- Just the right amount of butter.
- Who doesn't love butter? - You can't overwork the dough.
- Gordon: No.
- Right, Elisabeth, how are we feeling? - A little bit nervous.
Tell me about the tart.
What are you putting in there? It's a lemon custard, and I'm putting strawberries and kiwi.
I heard that you went on a little fundraising mission to get here.
Uh-huh, and then plus donations from people.
Do you know, I had to go to a local charity where I grew up 'cause they paid for my first chef whites and my first wallet of knives? Cool.
This tartlet sounds delicious.
- Good luck.
- Uh-huh.
All right, guys, you have 21 minutes to go.
Miss Na'imah.
Now, what kind of tartlet are you thinking of making? A peach cobbler - inspired tart.
My grandma teached me how to cook a peach cobbler.
Oh, so this is a little bit of an homage to your grandma - that taught you how to bake? - Yes.
All right, good luck, Na'imah.
Thank you.
- Barbara, how we feeling? - Good.
Tell me about the tartlet.
What are you doing? Well, I am making a Colombian fruit tart.
- The flavor's banana.
- Gordon: Wow.
- Like a minion.
- Gordon: Okay, love that.
- And then you're gonna caramelize the bananas.
- How did you guess? See, there you go.
So, why don't you get the pan nice and hot? Oh, I know, I know, I know.
- So, bouge ton cul.
- What does that mean? - "Move your butt.
" - ( gasps ) Oh! Wow.
All right, ladies, we're coming up to 15 minutes to go.
These pots are always so heavy.
- All right, Cydney.
- Both: Hi.
- Where do you live? - I live in Brooklyn, New York.
So do you, and I love to bake.
- So we're kinda like soul sisters.
- Yeah.
What kind of tartlet are you making us tonight? My family loves coconut and my parents can't have dairy so they always have dark chocolate and so I'm making a dark chocolate coconut tart.
Ooh, okay.
Now, what is your food dream? To open up a little café that sells baked goods, pastries.
Now, I gotta tell you, Cydney, when I was 10 years old, I had a little dream, too.
And it turned out pretty good for me.
- Yeah.
- So you stick with that dream.
- Good luck, Cydney.
- Thanks.
- ( ticks ) - Five minutes to go.
- Keep it going.
- That should be enough.
Oven open.
Barbara looks like she's fallen behind.
Barbara's tartlet has only been in the oven - for six, seven minutes.
- Yeah, right.
- That's not gonna be enough.
- No.
- Ladies, last two minutes.
- Oh, dear.
Gordon: This is where it counts.
Finishing touches are crucial.
( gasps ) Ooh! I don't have the sides.
What should I do? What should I do? Okay, I just need to get a blueberry.
Come on, ladies, finishing touches.
- I can do this.
- Gordon: 10 Gordon, Christina: nine, eight, seven six, five, four, three, two, one.
And, stop! Hands in the air.
- Christina: Hands in the air! - Well done.
That was brilliant.
Ladies, carefully bring your tartlets to the front.
Gordon: You should be so proud 'cause that was incredible.
But only two of you can move forward to the top 20 of this competition.
Now, Miss Elisabeth.
Talk to me about your tart shell.
I don't know what to say.
It's beautiful.
All right.
What is the pastry filling? Elisabeth: It is a lemon custard with strawberries and kiwi, one blueberry and one blackberry.
All right, let's have a bite.
I hope it's scrum-diddly-umptious.
It's delicious.
Your pastry crust is rolled thinly, it's very well baked.
I love the riff on that lemon pastry cream.
Nice job.
Na'imah, describee the tartlet, please.
Na'imah: I did a vanilla bean custard bourbon peaches, and some toasted pecans with brown sugar and butter.
That looks pretty good.
Pastry, unfortunately, is a little undercooked.
But, I have to say, I love those peaches and bourbon.
That really lifts the tart.
So, really good job.
Thank you.
Christina: All right.
What are you hiding from me for? Well, since the sides came off, I improvised.
So, I made this open-faced tart.
The filling is vanilla and the bananas are just caramelized.
I can't wait to take a bite of this.
- Oh, no.
- All right.
So, tart shell's underbaked, so it's a little raw there.
The bananas are maybe a little overdone, but the pastry cream is nice and thick.
It's definitely held its shape.
Overall, really nice effort.
Thank you.
Right, Cydney, describe your tart, please.
So, I made a dark chocolate tart topped with coconut whipped cream and coconut chips.
Now, that looks beautiful.
( sighs ) - Cydney? - Mm-hmm? ( whispers ) Christina Tosi should be worried 'cause that is absolutely delicious.
( Cydney laughs ) Gordon: The pastry is crisp, it's colored beautifully.
- That is incredible.
- Thank you, Chef.
Great job.
- Wow.
- ( speaking softly ) Wow.
First of all, ladies, you've all done a great job.
Well done.
Gordon and I have made a decision.
I'm a little bit nervous.
These two aprons belong to These two aprons belong to Elisabeth and Cydney.
( gasps ) Oh! Congratulations, ladies.
- Thank you so-- - Well done.
Good job.
You guys did great.
( cheering ) Friend: Cydney! Cydney! It's pretty incredible that we're here right now with a MasterChef apron.
This is the biggest thing that's ever happened to me.
I've only dreamed about this.
It's amazing.
Announcer: Our next contest features Donovan, Kamryn, Sydney, and Logan, four talented home cooks competing over salmon.
- Where are you from? - Brooklyn.
My name is Donovan and I'm nine years old.
I've been cooking for seven years.
I cook Asian food.
( sizzling ) Nine-year-olds are usually eating chicken nuggets and pasta.
But I eat salmon and squid.
Well, in my free time, I like dancing and singing.
My name is Kamryn.
I'm 11 years old and I'm from Saginaw, Michigan.
I'm really competitive.
I do pageants, dance competitions, singing competitions.
I started cooking when I was four.
My dad taught me seafood and my mom helped me with side dishes.
( cheering ) My name is Sydney.
I'm nine years old and I'm from West Bend, Wisconsin.
I'm very unique and awkward and quirky.
Mother: What kind, chocolate? Sydney: I'm very good at cooking fish.
The first meal that I made for my dad was salmon.
I am going to make Wisconsin proud with my unique flavors.
( cheering ) Welcome to the MasterChef kitchen.
Hi.
I am Logan and I am in fourth grade.
I live in Chicago, Illinois.
My dad taught me how to cook.
He taught me how to do shrimp, salmon.
Volcano sauce.
I consider myself a seafood specialist.
My friends call me "King of the Sea.
" You guys excited to be here? All: Yes, Chef! Two of you will earn a white apron and move forward into the top 20 of this competition.
You each have to give us a fully composed MasterChef Junior-worthy salmon dish to get your hands on that apron.
Beautiful.
Gordon: You'll each have 30 minutes to make your stunning salmon dish.
Your 30 minutes starts now.
( ticks ) ( whispers ) Tonight, we are challenging these four very young, very talented home cooks to salmon.
Gordon: Uh, beautiful.
Look at it.
I mean, glistening there.
It's a tough one, this one.
Salmon.
A chef's dream.
Christina: It's a fatty fish so it can take a nice sear, but you don't want to overcook it.
There's nothing worse than overcooked salmon.
Gordon: What a task.
Now, Donovan, tell me about the dish.
What are you cooking tonight? Pan-seared salmon with ginger sauce, pan-fried bok choy, and jade rice.
And who taught you how to cook? My babysitter.
She's from China.
She taught me to cook exotic Chinese spices and ingredients.
Gordon: Do you think you've got what it takes to become America's next MasterChef Junior? Totally.
( laughs ) Good luck.
All right, Miss Kamryn.
Remind me where you're from.
I'm from Saginaw, Michigan.
Do you guys cook with a lot of salmon at home? Yes, Chef.
My favorite thing to cook is seafood.
This is going to be a brown sugar-coated salmon with couscous, sautéed broccolini, and a lemon vinaigrette.
Wow, a very complicated salmon dish.
I have actually cooked a whole filet of salmon by myself.
- Good luck, Kamryn.
- Thank you.
Right, Sydney, now, tell me what you're gonna do.
I'm making salmon en papillote, which means "in paper," with potatoes and asparagus.
That's a very smart way of cooking salmon.
- Who showed you this? - My mom did, Chef.
Right.
Nail it, okay? All right, Logan.
Do you cook salmon a lot at home? Yes, it's my favorite food.
- Okay.
- And my mom likes tacos a lot, so I'm having salmon tacos with chips and guacamole.
- Good luck.
- Thank you.
Gordon: 90 seconds to go.
Perfect your seasoning.
- You doing good, Logan? - Yeah, you? - Mm-hmm.
- Gordon: Wow, look at Donovan.
- Christina: The sear on his salmon.
- Looks incredible.
- Ooh, look at that salmon.
- Come on.
- Ah! - Here we go.
Last 10 seconds, guys.
- 10 - Both: Nine, eight, seven, six, five, four, three, two, one, - Gordon: And stop! - Christina: Hands in the air! Gordon: Hands in the air! Christina, Gordon: five, four, three, two, one.
- Gordon: And stop! - Christina: Nice job, guys.
Whew.
Please bring those dishes down very carefully.
They look incredible.
Beautiful.
Four stunning salmon dishes that you've done your parents proud, your schools proud, and Christina and I proud tonight.
Kamryn.
Wow, you've got a lot of different flavors going on here.
Kamryn: I made a brown sugar salmon with a feta couscous, broccolini, seared heirloom tomatoes and a lemon vinaigrette.
Very elegant take on salmon.
- It's delicious.
- Yes! My favorite part is that brown glaze that you have on the salmon.
It really helps tie in the tomatoes.
You had a really nice cook on the salmon.
Maybe just a hair over.
I think I'm missing a little bit of texture that I would've loved, but really delicious dish.
- Nice job, Kamryn.
- Thank you, Chef.
Donovan, describe the dish, please.
It's a pan-seared salmon with a hoisin ginger sauce, bok choy with ponzu sauce, and jade rice.
Is that as good as your nanny has cooked for you? - Better.
- Gordon: Better.
Salmon is delicious.
You've got it really nice and crispy and sweet.
- Yeah.
- You have a great sear on that salmon, but it's a little bit overcooked.
However, the caramelization on the bok choy is stunning.
Good job.
All right, Logan, what did you make for us tonight? Logan: Well, I have salmon tacos with heirloom cherry tomatoes.
I have some rough-chopped cilantro, pineapple salsa, guacamole, and chips.
My one thing that I see That was the one That does not belong on here 'cause I don't wanna eat the stem of that tomato.
Yeah.
I like that you put pineapple in there.
I think salmon can hold the sweetness.
The salmon could've held even just a little more salt - Oh.
- to really let the fatty nature of it come out.
But my first ever salmon taco, and I'm not mad about it, Logan.
Sydney, this must be the first time in my cooking career that a nine-year-old has ever presented me en papillote.
Right, please describe your dish.
Sydney: I made salmon en papillote with baby potatoes and tops of asparagus.
How cool is that? Well, the secret is what's inside that parchment paper.
Look at that.
That smells delicious.
Let's get inside there, shall we? Oh, man.
Salmon is cooked perfectly.
It's pink, it's glistening.
That is delicious.
I mean, seasoned beautifully.
It just flakes away.
The herbs all melted in that wonderful juice.
I mean, nine years of age.
Amazing job.
- Gordon: It's so hard.
- Christina: It is.
- Really difficult.
- What are we gonna do? Gordon: We can only give two aprons.
Now, as you know, there are two aprons.
But four incredible home cooks stand in front of us.
Gordon: This first apron goes to Sydney.
Great job.
Now, this apron belongs to ( cheering ) I think I'm really proud of myself right now because I got this "MasterChef Junior" apron and I'm gonna be able to keep it for my whole life.
Whoo! I'm gonna win "MasterChef Junior"! That's it.
( chuckles ) ( cheering ) - I really wanna get that apron.
- Girl: Me, too.
Announcer: Up next, four competitive young home cooks out to prove that their state is the country's capital for the best cuisine.
Well, where are you guys from? - I'm from New York.
- I'm from Georgia, best place.
- Mississippi.
- I'm from Texas.
- You are? - Mm-hmm.
My name's Liani and I'm 10 years old.
I cook Tex-Mex food.
I love to make Mexican food 'cause it's part of my culture.
I get my tortillas from the Mexican market.
I have, like, a generation of cooks in my family.
It's my grandma, my aunt, my mom, and now it's me.
You better watch out, 'cause I'm bringing Texas to the plate in "MasterChef Junior.
" I love cooking, like, Southern cuisine and Jamaican food.
I'm actually half-Jamaican.
I'm Jasmine, and being half-Jamaican really enhances what I put into my food.
I may only just be 11 years old, but I'm a beast in the kitchen.
( growls ) I'm bringing the "MasterChef Junior" trophy home to Georgia.
Whoo-hoo! Mississippi is in the heart of the South.
My name is Mark.
I was born and raised in Starkville, Mississippi.
Yes, I'm from the South.
I say "y'all," I say "ma'am," I say "sir.
" I've been taught to love family, and hunting, and football, but I also really enjoy cooking and baking.
So I know that if I'm one of the top 40, I can be the top one.
( cheering ) Open the door! ( squeals ) Welcome, guys.
Come on down.
My name is Kaitlyn and I'm from Blauvelt, New York.
I am Spanish, and I cook some Spanish things like pastelón.
Being part of a big Latin American family means I was born and raised to eat and make Latin food.
The only thing I like more than cooking is playing sports.
I am very, very, very competitive.
I think that I can beat at least all of them.
Welcome to the most famous kitchen anywhere in the world.
There are four talented home cooks standing in front of us.
Sadly, tonight, there are only two white aprons for the taking.
Now, your challenge to win an apron centers around the most eaten protein in the entire world.
Now it's time to show us how you can work with it.
It is the iconic Your challenge to win an apron centers around the most eaten protein in the entire world.
Bacon? It is the iconic pork chop.
Gordon: Now, listen carefully.
You've all got 40 minutes to make us a fully composed, MasterChef-worthy pork dish.
Your 40 minutes starts - now.
- ( ticks ) Oh, here they are.
- Kaitlyn: Do you have olive oil? - Mark: Right there.
- Wait, this is olive oil? - Uh, it's oil.
- Just use it.
- But I need olive oil.
- Picky, picky, picky.
- You're trying to sabotage Grandma's recipe.
- ( ticks ) - Just over 32 minutes remaining.
Let's go.
- Right, Liani, how you feeling? - Good.
Tell me about the dish.
What are you doing? I'm from San Antonio, Texas.
I like to cook Tex-Mex food so I'm making a breaded pork chop - Wow.
- with sautéed corn and baby bell peppers.
So, watch that color on there, okay? I'm gonna stick it in the oven.
- You're gonna put it in the oven? - Yeah, to cook it all the way.
Good girl.
You have got just over 30 minutes to nail it, okay? - Okay, I got this.
- Well done.
Knife.
All right, Jasmine, what are you cooking for us tonight? I am making a jerk pork chop with a garlic and ginger broccolini, roasted sweet potatoes, and a orange gastrique sauce.
Christina: Interesting.
So, what does this pork chop dish say about you? Well, I am half-Jamaican, and I think that the jerk will really represent my personality because I'm very, very spicy and very fiery when I'm in the kitchen.
- Okay.
- So I think that I can definitely overpower my competitors and get an apron tonight.
I like that you're a fierce competitor, Jasmine.
- Good luck.
- Thank you.
- Right, Mark, how's it going? - Doing good, Chef.
Young man, tell me about the pork chop.
What's the magic behind this? It's the ambrosia and nectar of the South-- - honey and molasses.
- Gordon: Okay.
- So, you're marinating it first.
- Yes, Chef.
How are you gonna get your hands on that apron tonight? Uh I'm gonna cook how I cook.
Young man, you've got 22 minutes to nail it.
Good luck.
- How you comin'? - It looks beautiful.
All right, Miss Kaitlyn.
What are you cooking for us tonight? - I'm cooking pork chop - Yes.
with tostones, "Kaitlyn rice"-- it just has, like, peppers and onions and whatnot in it.
- Okay.
- My roots are Latin-Dominican, so that's what I've been taught to cook.
Ooh.
Kaitlyn, good luck.
Thank you.
( sighs ) Only the good stuff.
Gordon: Guys, we are down to the last two minutes.
- Time goes fast here.
- ( whirring ) Gordon: Make sure that pork is cooked beautifully.
Here's something that is fascinating.
If I add all their ages together, they're still younger than me.
- ( laughs ) - 60 seconds remaining.
Y'all got this, guys.
Y'all got this.
Mmm! Gordon: There are only two aprons up for grabs.
make sure one of them belongs to you.
Come on.
Gordon, Christina: Five, four, three, two, one.
Gordon: And stop! Hands in the air.
- Hands in the air.
- Well done.
Nice job.
Gordon: Now, all four of you very carefully walk down with your stunning dishes.
Let's go.
All right, Liani.
Man, that pork chop looks good.
Tell me about it.
Liani: This is a Southern breaded pork chop, sautéed corn with baby bell peppers, yellow onions, and a little bit of cilantro.
On the side, I have a salsa for you.
Pork is a tad overcooked, but the breading is really nice.
It makes it a nice hearty bite of pork.
The corn gives a sweetness to the dish.
Maybe just another pinch of salt - Yes, ma'am.
- but good job.
- Thank you, Chef.
- Mark: Good job.
- Good job, Liani.
- Thank you.
All right, Jasmine.
Describe the dish, please.
You have a jerk pork chop with a garlic and ginger broccolini, roasted sweet potatoes, and an orange gastrique sauce.
Gordon: Why ginger and orange? I thought that they would really go well together and I know that ginger is a really, really popular spice in Jamaica, so I thought it would describe me on the dish.
- Love that.
- Thank you.
Great color on the pork.
I love the jerk seasoning.
It looks pretty simple, but it does taste amazing.
- Great job.
- Thank you, Chef.
- Well done.
- Thank you.
- Hi, Chef.
- Hi, Mark.
Looks like you've grilled your pork chop.
Mark: Yes, ma'am, I've got the diamond grill marks.
And these are 15-minute biscuits in molasses butter.
That's what we use on biscuits in the South.
Now, are you confident on the cook of this pork chop? It was maybe a tad more than I would've liked, but it's still hoverin' around the 155 range.
Okay.
Mark - it's a delicious dish.
- I was scared for a second.
The cook on the pork is great, and my favorite part about you is not only did you cook tonight, you also baked.
- Yes, ma'am.
- Nice job.
Thank you.
Thank you so much.
( sighs ) - Right, Kaitlyn.
- Okay.
Right, describe the dish, please.
I have a seared pork chop with my grandma's tostones - Gordon: Right.
- a mojito sauce, and Kaitlyn rice.
Now, the only issue we got there is on that part, close to the bone, that's just a little pink.
But this part here, I'm gonna tuck into.
Mmm.
The seasoning needs a touch more salt.
The rice, that's delicious.
But when you cook pork like that and it's on the bone, you gotta sear it evenly.
It was a very, very strong effort.
- Good job.
- Thank you, Chef.
Oh, God Oh, God.
( Gordon whispering ) Very strong effort.
It's gonna be tough.
- Mm-hmm.
- Oh-hh! - Come on.
I mean - All right.
Moment of truth, guys.
All four of you should be proud about the pork chop that you put together tonight.
These two aprons and a place in the competition belong to ( cheering ) Yeah, Mark! Everyone did awesome.
I think it was really hard for the judges to decide.
They were some really, really tough competitors, - definitely.
- Yeah.
- Yeah, Mark! - We got the apron.
- Yes, Mark! I'm so psyched! - We got the apron! Announcer: So far, six talented young home cooks have claimed their place in the MasterChef Junior kitchen.
And our next four aspiring chefs are eager to join them in the top 20.
I've been actually cooking longer than I've been speaking English.
My name is Gonzalo, and my heritage is Peruvian.
My grandma taught me everything I know about Peruvian cooking and, like, as I grew older, I realized I wanna do this! So this is a quick and easy simple dish, but really tasty.
I've always been known as a nerdy kid-- like, I read a lot of cookbooks-- but nobody really believes me that I can actually cook.
So I came to "MasterChef Junior" to prove that I am more than what they expect.
I live in wine country, where they produce most of the wine that California has.
- That's really cool.
- Wow.
My name is Madyson, I'm from Temecula, California.
- I'm at a winery.
- I might not be able to drink wine, but I can cook with it.
And I have some very exquisite dishes, like my tequila-lime shrimp.
Oh, to die for.
( cheering ) ( chanting ) Open the door! Open the door! I'm Emma, I'm 12 years old, and I'm from Boston.
Boston's known definitely for their seafood.
We have a lot of fresh lobsters, clams and mussels.
I like to use high-end ingredients because I think I'm worth it, so My nana was a cook, my dad was a cook, and so is my mom.
They've all taught me so much, but I wanna show them that I can do it, too.
( cheering ) My name's Justise, and I'm 10 years old.
- Come on in.
- Back in Sugar Hill, Georgia, it's really safe, in my opinion.
Maybe that's because both my parents are cops.
Boo-yah! I'm a peer leader at school and our job is to prevent bullying.
- Whoo! - My name is Justise, so I stand for it.
Welcome to the most spectacular kitchen anywhere in the world.
- Gordon: Excited? - Cooks: Yes, Chef! Now, all of you, you'll be cooking one of my favorite ingredients of all time.
( faintly ) Whew.
Tonight, Christina and I want you to cook with - Yeah! - a stunning scallop.
- You take this scallop - ( gasps ) and you turn it into something like this.
- ( cook whistles ) - Whoa.
- That's a beauty.
- Gordon: That is one of my signature scallop dishes.
Pan-seared scallops sat on a bed of rainbow chard served with an amazing blood orange gastrique.
- Yum.
- Gordon: Your challenge tonight will be replicating this dish.
Cooks: Yes! - Have a little taste.
- ( all moan ) - Mmm! - That is so good.
How long do your scallops have to be in the pan? At least 90 seconds each side.
Gordon: The secret is to get them slightly pink in the center.
For the Swiss chard, does the stems and the leaves-- do they take different times to cook? Yes, they do.
Stems take a lot longer than leaves.
- Yes, Chef.
- Yes, Chef.
All of you head back to your stations.
Well done.
Good luck.
So, you got a chance to taste Gordon's delicious scallop dish.
Now it's time for you to try and cook it.
- Is everyone ready? - Cooks: Yes, Chef! Your 30 minutes starts - now.
- ( ticks ) - Good luck, man.
- Good luck to y'all.
Focus, guys, focus.
Gordon: Guys, start organizing yourselves, making sure you've got the gastrique working for you.
Use all that juice in that.
- Powerful stuff.
- Let's get that gastrique goin'.
All right, Miss Madyson.
Now, we've asked you to replicate a Gordon Ramsay signature scallop dish.
- Yeah.
- You ever cooked a scallop dish before? No, I have not.
( chuckles ) But my cooking style's Italian with a little seafood, so I'm feeling really confident.
- All right, Madyson, good luck.
- Thank you.
I hope they're not too oily.
Just under 20 minutes to go.
- Right, how you feeling? - I'm feeling confident, Chef.
- Ever cooked whole scallops before? - Yes, Chef.
I am Peruvian.
So, in Peru, there's a lot of seafood.
And a hundred grand-- what would you do with it? If I won the hundred thousand dollars, what I would do is I would give some to my parents and my siblings who deserve it, because they've helped me along in this journey, and I don't think that I should be selfish and keep the money to myself.
- Love that.
Good luck, young man.
- Thank you, Chef.
All right, Miss Justise.
You're 11 years old.
- Yes, ma'am.
- Both of your folks are police officers.
- Yes, ma'am.
- Do you think you're gonna be a police officer - when you grow up? - No, ma'am.
I think I already have my life planned.
You already have your life planned? I wanna be a teacher really bad because I like teaching others.
- You're a very focused gal, huh? - Yes.
- Keep your eye on that clock.
Good luck.
- Yes, ma'am.
Thank you.
- ( ticks ) - Gordon: Eight minutes to go.
Jeez! Time flies.
- Right, Emma, how's it going? - Good.
Now, what's the food dream? I want to have my own restaurant and I also want to teach kids how to cook, because it's really about coming into your own greatness and finding out what you really want to do.
Wow.
Emma, good luck.
- ( ticks ) - Two and a half minutes remaining.
Come on.
- ( claps ) - Christina: Go, guys.
- Gordon: Start thinking about plating.
- Okay.
Now, I'm slightly nervous-- Emma's got way too much color on hers.
The idea is a golden-brown color.
Sometimes the timing is a little tricky, especially when cooking scallops.
But for me, the secret that brings it together is the gastrique.
- This is way too - I'm slightly nervous for Gonzalo.
- ( coughs ) - Christina: Little too much acidity? - It's not good.
- Ah, no.
- Christina: Let's see if he can get it together.
- I am done for.
- ( ticks ) - Gordon: 30 seconds to go.
This is where it really counts.
- Christina: Go, guys.
- Oh, jeez, that's good.
I need that gastrique on now.
- Gordon: Come on, Justise.
- Yes, Chef.
Gordon, Christina: 10, nine, eight, seven, six, five, - four, three, two, one - ( ticks ) - And stop.
- Christina, Gordon: Hands in the air! Christina: 30 minutes to replicate a signature Gordon Ramsay scallop dish.
I think Gordon should start the tasting.
Right.
Madyson, describe your dish, please.
Uh, it's pretty much your dish.
It's scallops with rainbow Swiss chard and a blood orange gastrique.
Gordon: So, visually, it looks pretty good.
- Let's get that right.
- Thank you.
It's unfortunate, the scallops are undercooked.
- See? - Yeah.
But how do they taste? What you have done correctly is you've seasoned them beautifully.
- The gastrique is delicious.
- Madyson: Thank you.
- Strong effort.
- Thank you.
All right.
Talk to me about the scallops.
Gonzalo: I did salt and pepper and a little bit of curry powder.
But I feel like this gastrique is way too strong - on the vinegar.
- Okay.
Let's see what we got, all right? They're cooked beautifully.
What are you worried about? - ( sniffles ) - Listen, I'm tough on myself.
I totally get that mentality.
You gotta hold it together because you have to be - the most confident person in yourself.
- Yes, Chef.
Christina: Let's have a bite.
You know, you're not wrong.
The acidity in the gastrique is a little over, but everything else you did a really nice job on.
- Thank you, Chef.
- You should be very proud of yourself.
Thank you.
( sighs ) Right.
Justise.
Gordon: So, visually, it looks like you have replicated my dish beautifully.
Great color on the scallops, let's get that right.
Thank you.
And look-- they are beautifully cooked.
- Whew.
- Glistening oh, I can hear a little bit of a crunch there.
You've nailed the cook on the scallops.
They're seasoned beautifully.
Gastrique-- delicious.
I just wish you'd cooked that rainbow chard.
Had you done that, - then you'd be near-on perfect.
- Yes, Chef.
- Thank you.
- Gonzalo: Good job.
( Justise whispers ) Thank you.
So, Miss Emma, how do you think you did? Okay.
Christina: They look a little overseared.
All right.
Let's have a bite of this scallop.
What did you season these scallops with? A little bit of salt, pepper, and curry powder.
Great seasoning.
Nice garlic, nice salt on that chard.
The scallops, they're just a little over.
But, everything else you did a really nice job on.
Thank you.
- Gordon: So - Whew.
- I mean, I'd like to give them all an apron.
- We can't give them all aprons.
I think we all did really good.
Whew.
( whispers ) Please ( sighs ) This dish is on my menu currently in London.
Watching you cook tonight, honestly, made me feel so proud.
Sadly, two of you have cooked for the last time and two of you will move into the top 20.
I'm gonna give one apron out first, because I feel that there was one person that cooked the scallops to absolute utter perfection.
She did my dish Justise.
- Well done.
- Cook: Did a good job.
- Cook #2: Deserved it.
- ( sniffles ) Gordon: Get that apron on.
- You did a good job.
- Brilliant.
One thing you confirmed tonight, young lady, I can put you behind the line at my restaurant, cooking like that.
Go and get some fresh air.
You deserve it.
- Gonzalo: Good job.
- Gordon: Well done.
- Thank you.
- Great job.
Yes! I'm in the top 20 of "MasterChef Junior.
" I cooked a Gordon Ramsay dish and I got a white apron for it.
I am just proud of myself.
Now for the hard part.
Three talented cooks.
This apron goes to the one person that we feel deserves a spot in the top 20.
This apron goes to - Gonzalo.
- Oh, my God! ( sobs ) - Thank you so much.
- Now, Madyson, you're only nine.
Emma, you're only 12, so you both could come back to this competition next year.
- Yes, Chef.
- Gonzalo.
- Congratulations.
Off you go.
- Thank you so much.
( cheering ) ( cheering ) To every person who has told me that I couldn't do anything - Hey, guys.
- you were wrong about me.
I can't wait to represent myself and Peru and my family.
Watch out, America, 'cause this kid is your next MasterChef Junior.
( cheering ) - Announcer: Next week - You'll each make us - ( sizzles ) - Rib-eye steak.
- Oh--! - Christina: Cupcakes.
- Gordon: Stunning lobsters.
- Ugh! - Oh, my God.
- They're alive! Announcer: The search for America's next MasterChef Junior continues.
Egg yolk ravioli.
How old are you? - Announcer: And with only 12 aprons remaining - Young man, brilliant.
Announcer: the competition to claim one has never been greater.
- That tastes amazing.
- Christina: Man, that looks good.
- Wow.
- That's gorgeous.
Whoa.
Narrator: Previously on "My Kitchen Rules" Special guest David Arquette hosted the dinner party The laughs we could have in here.
[ Laughter .]
Where Brandy and Ray J and Brandi and Dean had to cook out of the same kitchen.
Brandi Glanville brought her "A" game today.
They're "B"s.
They're "B" game.
David: Uh-oh, here we go.
Brandy and Ray J's chili corn-chip tower Goodness gracious me.
went off the rails with the judges Train wreck.
and left the table unimpressed.
This is something that my grandchildren could do.
Oh, snap! You know, I mean, they would.
And that gives you a 53 out of 100.
Wow.
Meanwhile, Brandi and Dean I love the scallop.
The flavors were excellent.
continue to wow the crowd.
Which gives you a grand total tonight of 70 out of 100.
Come in! And tonight Big old sausages.
the party is about to get wild You all, come here.
[ Laughter .]
As Dice and Val and Lance and Diane You get to eat Valerie's meat.
[ Laughter .]
I could eat it all day long.
cook for Kelly Osbourne and her friends.
My dad used to hide his drugs in the oven.
I'm gonna learn a lot at this dinner tonight.
Narrator: At the end of the night, one more team will take their final bow.
Your time with us has come to an end.
It's all right now on "My Kitchen Rules.
" Hey, we don't really got another place to go And I know you don't wanna eat alone So take me home tonight So I end up with a Oh, I know we don't got a better place to be Tomorrow doesn't mean a thing to me So take me home tonight -It's beautiful.
-Oh, my God.
Hi.
Hi.
Hi, there.
Hey, guys.
How you doing? We're good.
Good, we're ready to go.
Excellent.
Oh, tough competition today.
You know, we're seeing what they can do.
We sure do.
Oh, please.
Come on, guys.
Well, I'm ready to taste some good food tonight.
Lance: All right.
Remember, everybody's serving an appetizer, entrée, and dessert at the same time.
If the countdown clock hits zero and if the other team isn't ready, you should still bring your dishes out.
Oh, so we're playing hardball? So, right now, Brandy and Ray J are sitting at the bottom.
They've got a total of 53 out of 100, and that is a number that you both need to beat if you want to advance in the competition.
We got this.
I think we're gonna be okay.
Well, great.
I love the confidence.
Are you both ready to meet our host? -Yes.
-We are.
Let's do it.
Let's do it, let's do it.
This is exciting.
I like this.
[ Doorbell rings .]
Hello! Hi! Curtis: Hey, Kelly! Come in! How are you? So good, how are you? It's good to see you.
Good to see you.
You, too.
Hey, sweetie.
Hey, there.
Who's this little guy? This is Polly Styrene.
Polly, are you gonna give some laughter? She says, "Yes.
" She's like, "I'm in love with life.
" [ Laughter .]
How stylish is Kelly? I think you should do your hair like hers.
I think that would look great on you.
Yeah.
You think so? Yes.
Baby, how are you? Mwah! I hear you're here with your mama.
Mm-hmm, that's right.
This is my mom.
Y'all haven't met.
[ Polly growls .]
Oh, Polly, do not be disrespectful! Ooh, you're jealous? How's it going? Hi, Mr.
Dice.
Dice: Her father's nuts, and I'm nuts.
Like, when I used to see him on the show going, "I'm nuts," I'm going, "Yeah, you might be, but I'm nuts.
" Only, he couldn't hear me 'cause he's in the TV.
[ Laughs .]
You're crazy.
Everyone knows, like, I am, like, an FFP -- former fat person.
And I love my food, so I do not judge and I'm always fair, even though [clears throat.]
Lance and I have known each other since I was 15.
Lance: Yes, we have a past.
We have a past.
You know, you know.
[ Laughter .]
We're the "TRL" group, you know.
Cat: Put that aside tonight.
Curtis: All right, enough chitchat.
Kelly, could you show them to the kitchen? Please, it's this way.
Please come.
I'm starving.
Get in there now.
I'm going, I'm going.
Narrator: Each team has three hours to prep three dynamite courses [ Timer beeps .]
they must deliver to stay safe, because at the end of the night, one more team will be sent packing.
I'm sorry I got to beat you, you know, 'cause I don't want to be yelled at.
"'Cause I don't want to be yelled at.
" Right now, we're against Brandy and Ray J, 'cause they have the lowest score.
So all we have to do is beat them, and we're good.
All right, then let's beat 'em.
Let's do it.
As I've been saying all along, it is a competition.
And we're in it to win it.
Yeah.
Somebody's got to go, and it's not us.
We're not going.
I hope it's not us.
All right, I'mma lay out your vegetables for the succotash.
Succotash.
Sufferin' succotash.
-Succotash.
-Succotash.
We have a good N'awlins menu for the table tonight.
Our appetizer is diver scallops with a little succotash.
The appetizer's really something new for us.
We don't cook scallops very often.
Right.
- I'm from Sugar Hill, Georgia.
I live in Sacramento, California.
- who will compete - Two aprons up for grabs.
- Announcer: for a spot in the Top 20 - Whew! Announcer: and prove themselves to the food world's biggest names.
( whooping ) Announcer: Those who make the grade Welcome, Boy Scouts and Girl Scouts! Announcer: will rise to new heights - Our first responders are arriving.
- Hi! Announcer: and cook for some very special guests.
- Christina: Former First Lady.
- Gordon: Julie Bowen.
- Mayim Bialik.
- Martha Stewart.
- Wolfgang Puck.
- And - Ta-da! - ( mumbles ) Announcer: As they take the culinary world - ( all scream ) - Announcer: by storm.
- Boy: Gordon! - ( screams, laughs ) - Announcer: with dish - It's great.
- after stunning dish.
- It's picture perfect.
Clearly you were born to cook.
Announcer: But only one will win $100,000 and claim the title of ( shouting, cheering ) - I'm over-the-moon excited - Whoo! that I'm one of the top 40 home cooks in America.
It's the most famous kitchen in the world and it feels like my head's going to explode.
( all screaming ) Evan: I've been cooking since I was three and I've had tons of experiences in my life.
But being in the biggest culinary competition in the whole galaxy is life-changing.
Welcome to "MasterChef Junior.
" - ( all cheer ) - Gordon: You are the 40 best home cooks, all between the age of eight and 13, across all of America.
We searched the country from coast to coast.
You stood out among that huge crowd of home cooks.
One of you will win the greatest culinary trophy on the planet, $100,000, and the title of "America's MasterChef Junior.
" Before you can be a contender in this kitchen, you need just one more thing.
A MasterChef white apron.
To win an apron, all of you must undertake a culinary challenge set by Christina and I.
We'll see you inside.
( cheering ) Announcer: In their cook off for a white apron, the junior home cooks will compete over their signature dishes.
The judges will then decide who will win an apron and a place in the top 20.
First up, four aspiring young bakers - It's a all-girls party, girls.
- Yay! Announcer: each hoping to make a sweet start in the MasterChef kitchen.
My name is Elisabeth.
I am nine years old.
I have a pretty little home at the end of a dirt road and I'm one of five kids.
Whole kids.
Not half.
( laughs ) This has all the people that helped me to go on "MasterChef Junior.
" Elisabeth: My family didn't really have the money to go to the auditions so I had to do a fundraiser.
Looks delicious.
And if I get my MasterChef apron, it'd be the sprinkles on top of my ice cream.
I like to cook desserts and Colombian food.
My name is Barbara and I'm in fourth grade.
My mommy.
My mom is from Colombia and I've been traveling since I was born, so I got a lot of tricks up this sleeve right here.
( cheering ) My name is Cydney, I'm 10 years old, and I do things that a lot of fifth graders don't do.
I like to knit.
Here's a sock that I made the other day.
I also like to bake a lot, like, and make cakes.
Magical stuff happens here.
Cooking makes me smile so much, my face hurts.
( cheering ) Oh, my goodness! Gordon! Welcome, girls.
Come on down.
- Oh, my goodness! - Cool! I'm Na'imah, I'm 10 years old, and I'm from Chicago, Illinois.
My grandma taught me how to bake, and now I have a baking business with my sister.
I'm a baking businesswoman.
Christina: Well, I gotta tell you what.
I, for one, love this group of talented, strong-minded, smart, beautiful, lovely, independent women.
- Yes.
- Yes.
Oh, yeah.
Uh-oh.
See, this is always the scary part.
I know.
( giggles ) Tonight, you'll each be making us ( giggles ) - All: Ooh.
- Christina: a tartlet.
- Yes.
- A beautiful tartlet just like one of these.
Gordon: Ladies, tonight you'll have 45 minutes to make us one stunning tartlet.
Your 45 minutes starts - now.
- ( ticks ) - ( Barbara giggles ) - ( whispers ) Oh, this thing is so heavy.
- Now, tartlets - Mm-hmm.
- can be really tricky to execute.
- Sure.
- Sugar.
- The dough itself needs to be tender.
- Just the right amount of butter.
- Who doesn't love butter? - You can't overwork the dough.
- Gordon: No.
- Right, Elisabeth, how are we feeling? - A little bit nervous.
Tell me about the tart.
What are you putting in there? It's a lemon custard, and I'm putting strawberries and kiwi.
I heard that you went on a little fundraising mission to get here.
Uh-huh, and then plus donations from people.
Do you know, I had to go to a local charity where I grew up 'cause they paid for my first chef whites and my first wallet of knives? Cool.
This tartlet sounds delicious.
- Good luck.
- Uh-huh.
All right, guys, you have 21 minutes to go.
Miss Na'imah.
Now, what kind of tartlet are you thinking of making? A peach cobbler - inspired tart.
My grandma teached me how to cook a peach cobbler.
Oh, so this is a little bit of an homage to your grandma - that taught you how to bake? - Yes.
All right, good luck, Na'imah.
Thank you.
- Barbara, how we feeling? - Good.
Tell me about the tartlet.
What are you doing? Well, I am making a Colombian fruit tart.
- The flavor's banana.
- Gordon: Wow.
- Like a minion.
- Gordon: Okay, love that.
- And then you're gonna caramelize the bananas.
- How did you guess? See, there you go.
So, why don't you get the pan nice and hot? Oh, I know, I know, I know.
- So, bouge ton cul.
- What does that mean? - "Move your butt.
" - ( gasps ) Oh! Wow.
All right, ladies, we're coming up to 15 minutes to go.
These pots are always so heavy.
- All right, Cydney.
- Both: Hi.
- Where do you live? - I live in Brooklyn, New York.
So do you, and I love to bake.
- So we're kinda like soul sisters.
- Yeah.
What kind of tartlet are you making us tonight? My family loves coconut and my parents can't have dairy so they always have dark chocolate and so I'm making a dark chocolate coconut tart.
Ooh, okay.
Now, what is your food dream? To open up a little café that sells baked goods, pastries.
Now, I gotta tell you, Cydney, when I was 10 years old, I had a little dream, too.
And it turned out pretty good for me.
- Yeah.
- So you stick with that dream.
- Good luck, Cydney.
- Thanks.
- ( ticks ) - Five minutes to go.
- Keep it going.
- That should be enough.
Oven open.
Barbara looks like she's fallen behind.
Barbara's tartlet has only been in the oven - for six, seven minutes.
- Yeah, right.
- That's not gonna be enough.
- No.
- Ladies, last two minutes.
- Oh, dear.
Gordon: This is where it counts.
Finishing touches are crucial.
( gasps ) Ooh! I don't have the sides.
What should I do? What should I do? Okay, I just need to get a blueberry.
Come on, ladies, finishing touches.
- I can do this.
- Gordon: 10 Gordon, Christina: nine, eight, seven six, five, four, three, two, one.
And, stop! Hands in the air.
- Christina: Hands in the air! - Well done.
That was brilliant.
Ladies, carefully bring your tartlets to the front.
Gordon: You should be so proud 'cause that was incredible.
But only two of you can move forward to the top 20 of this competition.
Now, Miss Elisabeth.
Talk to me about your tart shell.
I don't know what to say.
It's beautiful.
All right.
What is the pastry filling? Elisabeth: It is a lemon custard with strawberries and kiwi, one blueberry and one blackberry.
All right, let's have a bite.
I hope it's scrum-diddly-umptious.
It's delicious.
Your pastry crust is rolled thinly, it's very well baked.
I love the riff on that lemon pastry cream.
Nice job.
Na'imah, describee the tartlet, please.
Na'imah: I did a vanilla bean custard bourbon peaches, and some toasted pecans with brown sugar and butter.
That looks pretty good.
Pastry, unfortunately, is a little undercooked.
But, I have to say, I love those peaches and bourbon.
That really lifts the tart.
So, really good job.
Thank you.
Christina: All right.
What are you hiding from me for? Well, since the sides came off, I improvised.
So, I made this open-faced tart.
The filling is vanilla and the bananas are just caramelized.
I can't wait to take a bite of this.
- Oh, no.
- All right.
So, tart shell's underbaked, so it's a little raw there.
The bananas are maybe a little overdone, but the pastry cream is nice and thick.
It's definitely held its shape.
Overall, really nice effort.
Thank you.
Right, Cydney, describe your tart, please.
So, I made a dark chocolate tart topped with coconut whipped cream and coconut chips.
Now, that looks beautiful.
( sighs ) - Cydney? - Mm-hmm? ( whispers ) Christina Tosi should be worried 'cause that is absolutely delicious.
( Cydney laughs ) Gordon: The pastry is crisp, it's colored beautifully.
- That is incredible.
- Thank you, Chef.
Great job.
- Wow.
- ( speaking softly ) Wow.
First of all, ladies, you've all done a great job.
Well done.
Gordon and I have made a decision.
I'm a little bit nervous.
These two aprons belong to These two aprons belong to Elisabeth and Cydney.
( gasps ) Oh! Congratulations, ladies.
- Thank you so-- - Well done.
Good job.
You guys did great.
( cheering ) Friend: Cydney! Cydney! It's pretty incredible that we're here right now with a MasterChef apron.
This is the biggest thing that's ever happened to me.
I've only dreamed about this.
It's amazing.
Announcer: Our next contest features Donovan, Kamryn, Sydney, and Logan, four talented home cooks competing over salmon.
- Where are you from? - Brooklyn.
My name is Donovan and I'm nine years old.
I've been cooking for seven years.
I cook Asian food.
( sizzling ) Nine-year-olds are usually eating chicken nuggets and pasta.
But I eat salmon and squid.
Well, in my free time, I like dancing and singing.
My name is Kamryn.
I'm 11 years old and I'm from Saginaw, Michigan.
I'm really competitive.
I do pageants, dance competitions, singing competitions.
I started cooking when I was four.
My dad taught me seafood and my mom helped me with side dishes.
( cheering ) My name is Sydney.
I'm nine years old and I'm from West Bend, Wisconsin.
I'm very unique and awkward and quirky.
Mother: What kind, chocolate? Sydney: I'm very good at cooking fish.
The first meal that I made for my dad was salmon.
I am going to make Wisconsin proud with my unique flavors.
( cheering ) Welcome to the MasterChef kitchen.
Hi.
I am Logan and I am in fourth grade.
I live in Chicago, Illinois.
My dad taught me how to cook.
He taught me how to do shrimp, salmon.
Volcano sauce.
I consider myself a seafood specialist.
My friends call me "King of the Sea.
" You guys excited to be here? All: Yes, Chef! Two of you will earn a white apron and move forward into the top 20 of this competition.
You each have to give us a fully composed MasterChef Junior-worthy salmon dish to get your hands on that apron.
Beautiful.
Gordon: You'll each have 30 minutes to make your stunning salmon dish.
Your 30 minutes starts now.
( ticks ) ( whispers ) Tonight, we are challenging these four very young, very talented home cooks to salmon.
Gordon: Uh, beautiful.
Look at it.
I mean, glistening there.
It's a tough one, this one.
Salmon.
A chef's dream.
Christina: It's a fatty fish so it can take a nice sear, but you don't want to overcook it.
There's nothing worse than overcooked salmon.
Gordon: What a task.
Now, Donovan, tell me about the dish.
What are you cooking tonight? Pan-seared salmon with ginger sauce, pan-fried bok choy, and jade rice.
And who taught you how to cook? My babysitter.
She's from China.
She taught me to cook exotic Chinese spices and ingredients.
Gordon: Do you think you've got what it takes to become America's next MasterChef Junior? Totally.
( laughs ) Good luck.
All right, Miss Kamryn.
Remind me where you're from.
I'm from Saginaw, Michigan.
Do you guys cook with a lot of salmon at home? Yes, Chef.
My favorite thing to cook is seafood.
This is going to be a brown sugar-coated salmon with couscous, sautéed broccolini, and a lemon vinaigrette.
Wow, a very complicated salmon dish.
I have actually cooked a whole filet of salmon by myself.
- Good luck, Kamryn.
- Thank you.
Right, Sydney, now, tell me what you're gonna do.
I'm making salmon en papillote, which means "in paper," with potatoes and asparagus.
That's a very smart way of cooking salmon.
- Who showed you this? - My mom did, Chef.
Right.
Nail it, okay? All right, Logan.
Do you cook salmon a lot at home? Yes, it's my favorite food.
- Okay.
- And my mom likes tacos a lot, so I'm having salmon tacos with chips and guacamole.
- Good luck.
- Thank you.
Gordon: 90 seconds to go.
Perfect your seasoning.
- You doing good, Logan? - Yeah, you? - Mm-hmm.
- Gordon: Wow, look at Donovan.
- Christina: The sear on his salmon.
- Looks incredible.
- Ooh, look at that salmon.
- Come on.
- Ah! - Here we go.
Last 10 seconds, guys.
- 10 - Both: Nine, eight, seven, six, five, four, three, two, one, - Gordon: And stop! - Christina: Hands in the air! Gordon: Hands in the air! Christina, Gordon: five, four, three, two, one.
- Gordon: And stop! - Christina: Nice job, guys.
Whew.
Please bring those dishes down very carefully.
They look incredible.
Beautiful.
Four stunning salmon dishes that you've done your parents proud, your schools proud, and Christina and I proud tonight.
Kamryn.
Wow, you've got a lot of different flavors going on here.
Kamryn: I made a brown sugar salmon with a feta couscous, broccolini, seared heirloom tomatoes and a lemon vinaigrette.
Very elegant take on salmon.
- It's delicious.
- Yes! My favorite part is that brown glaze that you have on the salmon.
It really helps tie in the tomatoes.
You had a really nice cook on the salmon.
Maybe just a hair over.
I think I'm missing a little bit of texture that I would've loved, but really delicious dish.
- Nice job, Kamryn.
- Thank you, Chef.
Donovan, describe the dish, please.
It's a pan-seared salmon with a hoisin ginger sauce, bok choy with ponzu sauce, and jade rice.
Is that as good as your nanny has cooked for you? - Better.
- Gordon: Better.
Salmon is delicious.
You've got it really nice and crispy and sweet.
- Yeah.
- You have a great sear on that salmon, but it's a little bit overcooked.
However, the caramelization on the bok choy is stunning.
Good job.
All right, Logan, what did you make for us tonight? Logan: Well, I have salmon tacos with heirloom cherry tomatoes.
I have some rough-chopped cilantro, pineapple salsa, guacamole, and chips.
My one thing that I see That was the one That does not belong on here 'cause I don't wanna eat the stem of that tomato.
Yeah.
I like that you put pineapple in there.
I think salmon can hold the sweetness.
The salmon could've held even just a little more salt - Oh.
- to really let the fatty nature of it come out.
But my first ever salmon taco, and I'm not mad about it, Logan.
Sydney, this must be the first time in my cooking career that a nine-year-old has ever presented me en papillote.
Right, please describe your dish.
Sydney: I made salmon en papillote with baby potatoes and tops of asparagus.
How cool is that? Well, the secret is what's inside that parchment paper.
Look at that.
That smells delicious.
Let's get inside there, shall we? Oh, man.
Salmon is cooked perfectly.
It's pink, it's glistening.
That is delicious.
I mean, seasoned beautifully.
It just flakes away.
The herbs all melted in that wonderful juice.
I mean, nine years of age.
Amazing job.
- Gordon: It's so hard.
- Christina: It is.
- Really difficult.
- What are we gonna do? Gordon: We can only give two aprons.
Now, as you know, there are two aprons.
But four incredible home cooks stand in front of us.
Gordon: This first apron goes to Sydney.
Great job.
Now, this apron belongs to ( cheering ) I think I'm really proud of myself right now because I got this "MasterChef Junior" apron and I'm gonna be able to keep it for my whole life.
Whoo! I'm gonna win "MasterChef Junior"! That's it.
( chuckles ) ( cheering ) - I really wanna get that apron.
- Girl: Me, too.
Announcer: Up next, four competitive young home cooks out to prove that their state is the country's capital for the best cuisine.
Well, where are you guys from? - I'm from New York.
- I'm from Georgia, best place.
- Mississippi.
- I'm from Texas.
- You are? - Mm-hmm.
My name's Liani and I'm 10 years old.
I cook Tex-Mex food.
I love to make Mexican food 'cause it's part of my culture.
I get my tortillas from the Mexican market.
I have, like, a generation of cooks in my family.
It's my grandma, my aunt, my mom, and now it's me.
You better watch out, 'cause I'm bringing Texas to the plate in "MasterChef Junior.
" I love cooking, like, Southern cuisine and Jamaican food.
I'm actually half-Jamaican.
I'm Jasmine, and being half-Jamaican really enhances what I put into my food.
I may only just be 11 years old, but I'm a beast in the kitchen.
( growls ) I'm bringing the "MasterChef Junior" trophy home to Georgia.
Whoo-hoo! Mississippi is in the heart of the South.
My name is Mark.
I was born and raised in Starkville, Mississippi.
Yes, I'm from the South.
I say "y'all," I say "ma'am," I say "sir.
" I've been taught to love family, and hunting, and football, but I also really enjoy cooking and baking.
So I know that if I'm one of the top 40, I can be the top one.
( cheering ) Open the door! ( squeals ) Welcome, guys.
Come on down.
My name is Kaitlyn and I'm from Blauvelt, New York.
I am Spanish, and I cook some Spanish things like pastelón.
Being part of a big Latin American family means I was born and raised to eat and make Latin food.
The only thing I like more than cooking is playing sports.
I am very, very, very competitive.
I think that I can beat at least all of them.
Welcome to the most famous kitchen anywhere in the world.
There are four talented home cooks standing in front of us.
Sadly, tonight, there are only two white aprons for the taking.
Now, your challenge to win an apron centers around the most eaten protein in the entire world.
Now it's time to show us how you can work with it.
It is the iconic Your challenge to win an apron centers around the most eaten protein in the entire world.
Bacon? It is the iconic pork chop.
Gordon: Now, listen carefully.
You've all got 40 minutes to make us a fully composed, MasterChef-worthy pork dish.
Your 40 minutes starts - now.
- ( ticks ) Oh, here they are.
- Kaitlyn: Do you have olive oil? - Mark: Right there.
- Wait, this is olive oil? - Uh, it's oil.
- Just use it.
- But I need olive oil.
- Picky, picky, picky.
- You're trying to sabotage Grandma's recipe.
- ( ticks ) - Just over 32 minutes remaining.
Let's go.
- Right, Liani, how you feeling? - Good.
Tell me about the dish.
What are you doing? I'm from San Antonio, Texas.
I like to cook Tex-Mex food so I'm making a breaded pork chop - Wow.
- with sautéed corn and baby bell peppers.
So, watch that color on there, okay? I'm gonna stick it in the oven.
- You're gonna put it in the oven? - Yeah, to cook it all the way.
Good girl.
You have got just over 30 minutes to nail it, okay? - Okay, I got this.
- Well done.
Knife.
All right, Jasmine, what are you cooking for us tonight? I am making a jerk pork chop with a garlic and ginger broccolini, roasted sweet potatoes, and a orange gastrique sauce.
Christina: Interesting.
So, what does this pork chop dish say about you? Well, I am half-Jamaican, and I think that the jerk will really represent my personality because I'm very, very spicy and very fiery when I'm in the kitchen.
- Okay.
- So I think that I can definitely overpower my competitors and get an apron tonight.
I like that you're a fierce competitor, Jasmine.
- Good luck.
- Thank you.
- Right, Mark, how's it going? - Doing good, Chef.
Young man, tell me about the pork chop.
What's the magic behind this? It's the ambrosia and nectar of the South-- - honey and molasses.
- Gordon: Okay.
- So, you're marinating it first.
- Yes, Chef.
How are you gonna get your hands on that apron tonight? Uh I'm gonna cook how I cook.
Young man, you've got 22 minutes to nail it.
Good luck.
- How you comin'? - It looks beautiful.
All right, Miss Kaitlyn.
What are you cooking for us tonight? - I'm cooking pork chop - Yes.
with tostones, "Kaitlyn rice"-- it just has, like, peppers and onions and whatnot in it.
- Okay.
- My roots are Latin-Dominican, so that's what I've been taught to cook.
Ooh.
Kaitlyn, good luck.
Thank you.
( sighs ) Only the good stuff.
Gordon: Guys, we are down to the last two minutes.
- Time goes fast here.
- ( whirring ) Gordon: Make sure that pork is cooked beautifully.
Here's something that is fascinating.
If I add all their ages together, they're still younger than me.
- ( laughs ) - 60 seconds remaining.
Y'all got this, guys.
Y'all got this.
Mmm! Gordon: There are only two aprons up for grabs.
make sure one of them belongs to you.
Come on.
Gordon, Christina: Five, four, three, two, one.
Gordon: And stop! Hands in the air.
- Hands in the air.
- Well done.
Nice job.
Gordon: Now, all four of you very carefully walk down with your stunning dishes.
Let's go.
All right, Liani.
Man, that pork chop looks good.
Tell me about it.
Liani: This is a Southern breaded pork chop, sautéed corn with baby bell peppers, yellow onions, and a little bit of cilantro.
On the side, I have a salsa for you.
Pork is a tad overcooked, but the breading is really nice.
It makes it a nice hearty bite of pork.
The corn gives a sweetness to the dish.
Maybe just another pinch of salt - Yes, ma'am.
- but good job.
- Thank you, Chef.
- Mark: Good job.
- Good job, Liani.
- Thank you.
All right, Jasmine.
Describe the dish, please.
You have a jerk pork chop with a garlic and ginger broccolini, roasted sweet potatoes, and an orange gastrique sauce.
Gordon: Why ginger and orange? I thought that they would really go well together and I know that ginger is a really, really popular spice in Jamaica, so I thought it would describe me on the dish.
- Love that.
- Thank you.
Great color on the pork.
I love the jerk seasoning.
It looks pretty simple, but it does taste amazing.
- Great job.
- Thank you, Chef.
- Well done.
- Thank you.
- Hi, Chef.
- Hi, Mark.
Looks like you've grilled your pork chop.
Mark: Yes, ma'am, I've got the diamond grill marks.
And these are 15-minute biscuits in molasses butter.
That's what we use on biscuits in the South.
Now, are you confident on the cook of this pork chop? It was maybe a tad more than I would've liked, but it's still hoverin' around the 155 range.
Okay.
Mark - it's a delicious dish.
- I was scared for a second.
The cook on the pork is great, and my favorite part about you is not only did you cook tonight, you also baked.
- Yes, ma'am.
- Nice job.
Thank you.
Thank you so much.
( sighs ) - Right, Kaitlyn.
- Okay.
Right, describe the dish, please.
I have a seared pork chop with my grandma's tostones - Gordon: Right.
- a mojito sauce, and Kaitlyn rice.
Now, the only issue we got there is on that part, close to the bone, that's just a little pink.
But this part here, I'm gonna tuck into.
Mmm.
The seasoning needs a touch more salt.
The rice, that's delicious.
But when you cook pork like that and it's on the bone, you gotta sear it evenly.
It was a very, very strong effort.
- Good job.
- Thank you, Chef.
Oh, God Oh, God.
( Gordon whispering ) Very strong effort.
It's gonna be tough.
- Mm-hmm.
- Oh-hh! - Come on.
I mean - All right.
Moment of truth, guys.
All four of you should be proud about the pork chop that you put together tonight.
These two aprons and a place in the competition belong to ( cheering ) Yeah, Mark! Everyone did awesome.
I think it was really hard for the judges to decide.
They were some really, really tough competitors, - definitely.
- Yeah.
- Yeah, Mark! - We got the apron.
- Yes, Mark! I'm so psyched! - We got the apron! Announcer: So far, six talented young home cooks have claimed their place in the MasterChef Junior kitchen.
And our next four aspiring chefs are eager to join them in the top 20.
I've been actually cooking longer than I've been speaking English.
My name is Gonzalo, and my heritage is Peruvian.
My grandma taught me everything I know about Peruvian cooking and, like, as I grew older, I realized I wanna do this! So this is a quick and easy simple dish, but really tasty.
I've always been known as a nerdy kid-- like, I read a lot of cookbooks-- but nobody really believes me that I can actually cook.
So I came to "MasterChef Junior" to prove that I am more than what they expect.
I live in wine country, where they produce most of the wine that California has.
- That's really cool.
- Wow.
My name is Madyson, I'm from Temecula, California.
- I'm at a winery.
- I might not be able to drink wine, but I can cook with it.
And I have some very exquisite dishes, like my tequila-lime shrimp.
Oh, to die for.
( cheering ) ( chanting ) Open the door! Open the door! I'm Emma, I'm 12 years old, and I'm from Boston.
Boston's known definitely for their seafood.
We have a lot of fresh lobsters, clams and mussels.
I like to use high-end ingredients because I think I'm worth it, so My nana was a cook, my dad was a cook, and so is my mom.
They've all taught me so much, but I wanna show them that I can do it, too.
( cheering ) My name's Justise, and I'm 10 years old.
- Come on in.
- Back in Sugar Hill, Georgia, it's really safe, in my opinion.
Maybe that's because both my parents are cops.
Boo-yah! I'm a peer leader at school and our job is to prevent bullying.
- Whoo! - My name is Justise, so I stand for it.
Welcome to the most spectacular kitchen anywhere in the world.
- Gordon: Excited? - Cooks: Yes, Chef! Now, all of you, you'll be cooking one of my favorite ingredients of all time.
( faintly ) Whew.
Tonight, Christina and I want you to cook with - Yeah! - a stunning scallop.
- You take this scallop - ( gasps ) and you turn it into something like this.
- ( cook whistles ) - Whoa.
- That's a beauty.
- Gordon: That is one of my signature scallop dishes.
Pan-seared scallops sat on a bed of rainbow chard served with an amazing blood orange gastrique.
- Yum.
- Gordon: Your challenge tonight will be replicating this dish.
Cooks: Yes! - Have a little taste.
- ( all moan ) - Mmm! - That is so good.
How long do your scallops have to be in the pan? At least 90 seconds each side.
Gordon: The secret is to get them slightly pink in the center.
For the Swiss chard, does the stems and the leaves-- do they take different times to cook? Yes, they do.
Stems take a lot longer than leaves.
- Yes, Chef.
- Yes, Chef.
All of you head back to your stations.
Well done.
Good luck.
So, you got a chance to taste Gordon's delicious scallop dish.
Now it's time for you to try and cook it.
- Is everyone ready? - Cooks: Yes, Chef! Your 30 minutes starts - now.
- ( ticks ) - Good luck, man.
- Good luck to y'all.
Focus, guys, focus.
Gordon: Guys, start organizing yourselves, making sure you've got the gastrique working for you.
Use all that juice in that.
- Powerful stuff.
- Let's get that gastrique goin'.
All right, Miss Madyson.
Now, we've asked you to replicate a Gordon Ramsay signature scallop dish.
- Yeah.
- You ever cooked a scallop dish before? No, I have not.
( chuckles ) But my cooking style's Italian with a little seafood, so I'm feeling really confident.
- All right, Madyson, good luck.
- Thank you.
I hope they're not too oily.
Just under 20 minutes to go.
- Right, how you feeling? - I'm feeling confident, Chef.
- Ever cooked whole scallops before? - Yes, Chef.
I am Peruvian.
So, in Peru, there's a lot of seafood.
And a hundred grand-- what would you do with it? If I won the hundred thousand dollars, what I would do is I would give some to my parents and my siblings who deserve it, because they've helped me along in this journey, and I don't think that I should be selfish and keep the money to myself.
- Love that.
Good luck, young man.
- Thank you, Chef.
All right, Miss Justise.
You're 11 years old.
- Yes, ma'am.
- Both of your folks are police officers.
- Yes, ma'am.
- Do you think you're gonna be a police officer - when you grow up? - No, ma'am.
I think I already have my life planned.
You already have your life planned? I wanna be a teacher really bad because I like teaching others.
- You're a very focused gal, huh? - Yes.
- Keep your eye on that clock.
Good luck.
- Yes, ma'am.
Thank you.
- ( ticks ) - Gordon: Eight minutes to go.
Jeez! Time flies.
- Right, Emma, how's it going? - Good.
Now, what's the food dream? I want to have my own restaurant and I also want to teach kids how to cook, because it's really about coming into your own greatness and finding out what you really want to do.
Wow.
Emma, good luck.
- ( ticks ) - Two and a half minutes remaining.
Come on.
- ( claps ) - Christina: Go, guys.
- Gordon: Start thinking about plating.
- Okay.
Now, I'm slightly nervous-- Emma's got way too much color on hers.
The idea is a golden-brown color.
Sometimes the timing is a little tricky, especially when cooking scallops.
But for me, the secret that brings it together is the gastrique.
- This is way too - I'm slightly nervous for Gonzalo.
- ( coughs ) - Christina: Little too much acidity? - It's not good.
- Ah, no.
- Christina: Let's see if he can get it together.
- I am done for.
- ( ticks ) - Gordon: 30 seconds to go.
This is where it really counts.
- Christina: Go, guys.
- Oh, jeez, that's good.
I need that gastrique on now.
- Gordon: Come on, Justise.
- Yes, Chef.
Gordon, Christina: 10, nine, eight, seven, six, five, - four, three, two, one - ( ticks ) - And stop.
- Christina, Gordon: Hands in the air! Christina: 30 minutes to replicate a signature Gordon Ramsay scallop dish.
I think Gordon should start the tasting.
Right.
Madyson, describe your dish, please.
Uh, it's pretty much your dish.
It's scallops with rainbow Swiss chard and a blood orange gastrique.
Gordon: So, visually, it looks pretty good.
- Let's get that right.
- Thank you.
It's unfortunate, the scallops are undercooked.
- See? - Yeah.
But how do they taste? What you have done correctly is you've seasoned them beautifully.
- The gastrique is delicious.
- Madyson: Thank you.
- Strong effort.
- Thank you.
All right.
Talk to me about the scallops.
Gonzalo: I did salt and pepper and a little bit of curry powder.
But I feel like this gastrique is way too strong - on the vinegar.
- Okay.
Let's see what we got, all right? They're cooked beautifully.
What are you worried about? - ( sniffles ) - Listen, I'm tough on myself.
I totally get that mentality.
You gotta hold it together because you have to be - the most confident person in yourself.
- Yes, Chef.
Christina: Let's have a bite.
You know, you're not wrong.
The acidity in the gastrique is a little over, but everything else you did a really nice job on.
- Thank you, Chef.
- You should be very proud of yourself.
Thank you.
( sighs ) Right.
Justise.
Gordon: So, visually, it looks like you have replicated my dish beautifully.
Great color on the scallops, let's get that right.
Thank you.
And look-- they are beautifully cooked.
- Whew.
- Glistening oh, I can hear a little bit of a crunch there.
You've nailed the cook on the scallops.
They're seasoned beautifully.
Gastrique-- delicious.
I just wish you'd cooked that rainbow chard.
Had you done that, - then you'd be near-on perfect.
- Yes, Chef.
- Thank you.
- Gonzalo: Good job.
( Justise whispers ) Thank you.
So, Miss Emma, how do you think you did? Okay.
Christina: They look a little overseared.
All right.
Let's have a bite of this scallop.
What did you season these scallops with? A little bit of salt, pepper, and curry powder.
Great seasoning.
Nice garlic, nice salt on that chard.
The scallops, they're just a little over.
But, everything else you did a really nice job on.
Thank you.
- Gordon: So - Whew.
- I mean, I'd like to give them all an apron.
- We can't give them all aprons.
I think we all did really good.
Whew.
( whispers ) Please ( sighs ) This dish is on my menu currently in London.
Watching you cook tonight, honestly, made me feel so proud.
Sadly, two of you have cooked for the last time and two of you will move into the top 20.
I'm gonna give one apron out first, because I feel that there was one person that cooked the scallops to absolute utter perfection.
She did my dish Justise.
- Well done.
- Cook: Did a good job.
- Cook #2: Deserved it.
- ( sniffles ) Gordon: Get that apron on.
- You did a good job.
- Brilliant.
One thing you confirmed tonight, young lady, I can put you behind the line at my restaurant, cooking like that.
Go and get some fresh air.
You deserve it.
- Gonzalo: Good job.
- Gordon: Well done.
- Thank you.
- Great job.
Yes! I'm in the top 20 of "MasterChef Junior.
" I cooked a Gordon Ramsay dish and I got a white apron for it.
I am just proud of myself.
Now for the hard part.
Three talented cooks.
This apron goes to the one person that we feel deserves a spot in the top 20.
This apron goes to - Gonzalo.
- Oh, my God! ( sobs ) - Thank you so much.
- Now, Madyson, you're only nine.
Emma, you're only 12, so you both could come back to this competition next year.
- Yes, Chef.
- Gonzalo.
- Congratulations.
Off you go.
- Thank you so much.
( cheering ) ( cheering ) To every person who has told me that I couldn't do anything - Hey, guys.
- you were wrong about me.
I can't wait to represent myself and Peru and my family.
Watch out, America, 'cause this kid is your next MasterChef Junior.
( cheering ) - Announcer: Next week - You'll each make us - ( sizzles ) - Rib-eye steak.
- Oh--! - Christina: Cupcakes.
- Gordon: Stunning lobsters.
- Ugh! - Oh, my God.
- They're alive! Announcer: The search for America's next MasterChef Junior continues.
Egg yolk ravioli.
How old are you? - Announcer: And with only 12 aprons remaining - Young man, brilliant.
Announcer: the competition to claim one has never been greater.
- That tastes amazing.
- Christina: Man, that looks good.
- Wow.
- That's gorgeous.
Whoa.
Narrator: Previously on "My Kitchen Rules" Special guest David Arquette hosted the dinner party The laughs we could have in here.
[ Laughter .]
Where Brandy and Ray J and Brandi and Dean had to cook out of the same kitchen.
Brandi Glanville brought her "A" game today.
They're "B"s.
They're "B" game.
David: Uh-oh, here we go.
Brandy and Ray J's chili corn-chip tower Goodness gracious me.
went off the rails with the judges Train wreck.
and left the table unimpressed.
This is something that my grandchildren could do.
Oh, snap! You know, I mean, they would.
And that gives you a 53 out of 100.
Wow.
Meanwhile, Brandi and Dean I love the scallop.
The flavors were excellent.
continue to wow the crowd.
Which gives you a grand total tonight of 70 out of 100.
Come in! And tonight Big old sausages.
the party is about to get wild You all, come here.
[ Laughter .]
As Dice and Val and Lance and Diane You get to eat Valerie's meat.
[ Laughter .]
I could eat it all day long.
cook for Kelly Osbourne and her friends.
My dad used to hide his drugs in the oven.
I'm gonna learn a lot at this dinner tonight.
Narrator: At the end of the night, one more team will take their final bow.
Your time with us has come to an end.
It's all right now on "My Kitchen Rules.
" Hey, we don't really got another place to go And I know you don't wanna eat alone So take me home tonight So I end up with a Oh, I know we don't got a better place to be Tomorrow doesn't mean a thing to me So take me home tonight -It's beautiful.
-Oh, my God.
Hi.
Hi.
Hi, there.
Hey, guys.
How you doing? We're good.
Good, we're ready to go.
Excellent.
Oh, tough competition today.
You know, we're seeing what they can do.
We sure do.
Oh, please.
Come on, guys.
Well, I'm ready to taste some good food tonight.
Lance: All right.
Remember, everybody's serving an appetizer, entrée, and dessert at the same time.
If the countdown clock hits zero and if the other team isn't ready, you should still bring your dishes out.
Oh, so we're playing hardball? So, right now, Brandy and Ray J are sitting at the bottom.
They've got a total of 53 out of 100, and that is a number that you both need to beat if you want to advance in the competition.
We got this.
I think we're gonna be okay.
Well, great.
I love the confidence.
Are you both ready to meet our host? -Yes.
-We are.
Let's do it.
Let's do it, let's do it.
This is exciting.
I like this.
[ Doorbell rings .]
Hello! Hi! Curtis: Hey, Kelly! Come in! How are you? So good, how are you? It's good to see you.
Good to see you.
You, too.
Hey, sweetie.
Hey, there.
Who's this little guy? This is Polly Styrene.
Polly, are you gonna give some laughter? She says, "Yes.
" She's like, "I'm in love with life.
" [ Laughter .]
How stylish is Kelly? I think you should do your hair like hers.
I think that would look great on you.
Yeah.
You think so? Yes.
Baby, how are you? Mwah! I hear you're here with your mama.
Mm-hmm, that's right.
This is my mom.
Y'all haven't met.
[ Polly growls .]
Oh, Polly, do not be disrespectful! Ooh, you're jealous? How's it going? Hi, Mr.
Dice.
Dice: Her father's nuts, and I'm nuts.
Like, when I used to see him on the show going, "I'm nuts," I'm going, "Yeah, you might be, but I'm nuts.
" Only, he couldn't hear me 'cause he's in the TV.
[ Laughs .]
You're crazy.
Everyone knows, like, I am, like, an FFP -- former fat person.
And I love my food, so I do not judge and I'm always fair, even though [clears throat.]
Lance and I have known each other since I was 15.
Lance: Yes, we have a past.
We have a past.
You know, you know.
[ Laughter .]
We're the "TRL" group, you know.
Cat: Put that aside tonight.
Curtis: All right, enough chitchat.
Kelly, could you show them to the kitchen? Please, it's this way.
Please come.
I'm starving.
Get in there now.
I'm going, I'm going.
Narrator: Each team has three hours to prep three dynamite courses [ Timer beeps .]
they must deliver to stay safe, because at the end of the night, one more team will be sent packing.
I'm sorry I got to beat you, you know, 'cause I don't want to be yelled at.
"'Cause I don't want to be yelled at.
" Right now, we're against Brandy and Ray J, 'cause they have the lowest score.
So all we have to do is beat them, and we're good.
All right, then let's beat 'em.
Let's do it.
As I've been saying all along, it is a competition.
And we're in it to win it.
Yeah.
Somebody's got to go, and it's not us.
We're not going.
I hope it's not us.
All right, I'mma lay out your vegetables for the succotash.
Succotash.
Sufferin' succotash.
-Succotash.
-Succotash.
We have a good N'awlins menu for the table tonight.
Our appetizer is diver scallops with a little succotash.
The appetizer's really something new for us.
We don't cook scallops very often.
Right.