- Announcer: Previously... - Gordon: éclairs.
- ( gasps ) - That looks delicious.
Announcer: The most difficult baking challenge of the season...
This is science. It's got to be precision from start to finish.
Announcer: ...produced amazing results.
Oh, perfect.
Visually, it looks beautiful.
- Gorgeous job. - Oh, yes.
You all rose to the occasion. Congratulations.
You are still in the top 10.
- Yes. - Thank you!
Announcer: Tonight, the "MasterChef Junior" restaurant
- opens its doors... - Let's go, let's go!
...to its most important guests yet.
Jaala: Previous season winners, celebrities.
A girl's gotta represent.
- Announcer: And then... - Watch very carefully.
- ...the junior home cooks face... - Wow.
...a Gordon Ramsay masterpiece.
Three Michelin star dish? I'm only 10 years old.
( music playing )
( cheering )
Gordon: Welcome, guys.
Come on down.
It's hard to believe that a little hunter from Georgia
could get into the top ten of "MasterChef Junior."
Gordon: Welcome back.
But here I am in the top ten.
I'm so close to the finale,
I'm already starting to carve out
that place on my wall to put that trophy
in between my two mounted bass.
Now, as you can see, we've made a few tiny kitchen adjustments.
Malia: Tiny?
Tonight, our MasterChef restaurant
is going to be filled with VIP guests.
This is a "MasterChef Junior" team challenge.
- Yes! - Gordon: Tonight's captains
will be two talented young home cooks
that have never been captains so far.
Ivy and Rhashad.
Rhashad: I feel amazing being team captain
because I was the president
of student council in fifth grade.
I just love to lead.
Rhashad, you'll be captain of the red team.
- Rhashad: Yes! - And, Ivy, you'll be captain of the blue team.
Ivy: Cool.
Ivy: I've been hoping for this big opportunity
because I'm kind of like a born leader.
I have a younger sister, and I'm an older sister,
so she listens to me.
You know.
Rhashad, Ivy, if you win the coin toss,
you will get to decide whether you would like to pick
- your whole team... - Okay.
...or get first choice of the protein
you'll be cooking with tonight.
- Oh, okay. - Now, Rhashad,
if it's heads, you win the coin toss.
Ivy, if it's tails, you win.
- Are you ready? - Both: Yes, Chef!
- Christina: Tails. - Okay.
All right, Ivy, do you choose your team
or do you choose your protein?
I'm gonna choose my team.
- Okay. - All right.
Ivy: I wanted to pick my team
because the certain people I want to pick
will do really well with any type of protein.
The first person I pick has been a captain before.
- Malia. - Whoo!
Whether it's seafood, poultry, or meat,
these people can do it.
- Gordon: Second choice? - Reid.
- Gordon: Wow, Reid. - Christina: Whoo!
- Ivy, third. - Che.
Che, welcome to the blue team, bud.
These people are the best of the best.
As long as we stick together...
Last pick.
- Ivy: I am picking Sadie. - Gordon: Sadie. Well done.
...the blue team is gonna win this thing.
Gordon: And by default, you complete Rhashad's team.
All right, red team, blue team,
you're probably wondering what it is
you'll be making for our guests.
Aarón: Here we go.
- Whoa. - Oh, my...
- Oh! - Whoa-ho!
- You get to pick. - Yes!
Each team tonight will get one of these incredible crates.
- One crate has seafood. - Aarón: And one crate has meat.
And both crates are packed with nothing but the best.
- Ooh, ooh, - That's good!
- Now, Rhashad. - Yes.
You get the choice of protein.
We got this.
I'm just thinking about
what are peoples' signature dishes
and what they're good at.
Our choice is seafood.
Aaron, I know he's good at scoring.
Jaala is good at seasoning it.
Teams, please take your crates back to your station.
I'm wanna put everybody at their strengths
so I don't have to deal with them later on.
Like, I don't wanna be just yelling at everybody,
telling someone that they're not cooking well.
I wanna be a very nice team captain.
Right, on my count on three, crack open those crates.
One, two, three.
Open, open, open.
- Wow. - Oh, my gosh.
- That's a lot of stuff. - Chicken.
- Lamb. - Lobster.
- Ew, it's alive. - Lobsters.
Before you decide on what you're cooking
we should tell you who you're cooking for.
- ( gasps ) - Tonight, in that incredible MasterChef restaurant,
we are welcoming special guests
who have been role models
for us individually and collectively.
And they all just so happen to be women.
- Yes! - Whoo!
- Women represent! - Yes!
Tonight, they will be judging your food,
and they're arriving right now.
My VIP guests tonight are four women inspirational to me.
The Executive Chef of the Gordon Ramsay Group,
Christina Wilson.
A woman that goes to university
for the first time in our family,
my daughter, Megan Ramsay.
Hi.
Owner of the famous bakery Sprinkles,
Candace Nelson.
And finally, my amazing wife of 21 years,
Tana Ramsay.
Now it's time to welcome my very special guests.
From the amazing Kismet, Sara Kramer.
From Willie Mae's Scotch House,
chef/owner Kerry Seaton Stewart.
Entrepreneur Ellen Bennett.
And finally, my big sister Marisa Sanchez.
And now, four women in my life
that inspire me every single day.
Model, coder, baker, Karlie Kloss.
Chef, baker, and cookbook author Nancy Silverton.
The COO of Milk Bar, Su Jin Lee.
And finally, she's a lot of things to a lot of people
but I'm lucky enough to call her Mom.
Oh, my gosh.
Sadie: I am really, really, really, really, really happy
that we're cooking for female role models.
This is probably my favorite challenge ever.
- Gordon: How cool is that? - I am a feminist.
I pretty much recognize everyone there.
It'll be so empowering just to be around these women
and to get to cook for them.
We're not done yet.
We've invited a few more inspirational women
near and dear to the MasterChef family.
Please welcome "MasterChef" and "MasterChef Junior" winners
- Claudia, Beni... - ( screaming, cheering )
Jasmine, and Christine Ha.
I'm very honored to cook for all these people,
but seeing the "MasterChef" and "MasterChef Junior" winners,
it's so inspiring.
They show it is possible to win.
It's difficult, but it's possible.
- Oh, my God. - Ladies, welcome back.
- All: Thank you. - Give us an insight into the journey
- since you won "MasterChef." - It's been amazing.
I've been traveling a lot doing MasterChef Junior camps.
I've had my recipes featured in so many magazines.
I'm now a judge on a new show called "MasterChef Latino."
- What? - I traveled overseas
to do culinary diplomacy through the American embassy.
And now I have my very first restaurant in Houston
called "The Blind Goat."
You four inspirational women please take your seats
in the incredible MasterChef restaurant.
- Enjoy. Thank you. - Kids: Bye!
- Good-bye! - Beni: Bye! Good luck!
- Bye-bye! - Wow.
Tonight, each diner will cast their vote
for which dish they prefer.
The winning team will be safe from elimination.
- Yes! - Yeah, baby.
The losing team will face a pressure test.
I hate those.
You all have 60 minutes.
Your time starts now.
- Okay, guys! - Okay.
- Come here! Huddle, huddle! - So we have filet,
chicken breast, and lamb.
So we need to choose wisely.
- I know, right? - So we shouldn't do chicken
because we've already done chicken.
And I feel like a lot of people would just go,
- "Filet. Classy." - Yeah.
- Nobody will do lamb rack. - Che: I think lamb rack could be really fun.
Reid: Oh, we could do some grilled asparagus.
Ooh, yes, Reid. I want to do Risotto because I'm Italian.
We can do Risotto if that's your thing.
Rhashad: I think we should do salmon.
Like, me and my mom,
we'd make salmon with some citrus,
pan sear the salmon.
That will look so good on the plate,
and we should maybe do mashed potatoes.
- It would go the best with salmon. - Yeah.
Who's gonna do what? Risotto for Che.
Reid, wanna do the grill?
I can make the asparagus have really good grill marks.
For the salmon, I want Jaala and Aaron,
and Matthew, broccolini.
- Yeah, let's do it! - One, two, three, red team!
- Blue team! - Let's go, guys. Let's go!
Gordon: Wow, what a challenge.
I mean, for the first time this season
we're getting to use and fill
that incredible MasterChef restaurant
with inspirational women,
women near and dear, close to our hearts.
- We've got this! - Guys, let's start quick.
Come on, guys, you got this!
- There's a lot at stake. - Christina: There is.
Rhashad: Good job, guys. You guys need any help?
- Uh, not right now. - Okay.
Christina: Well, listen, Ivy had the choice
of picking her team or picking the protein
that her team would be cooking with tonight.
- Is that enough? - Plenty.
She chose to handpick her team.
- Was that the right choice? - Definitely, without a doubt.
Listen, she's 11 years of age, she's super intelligent.
She wants her brigade by her side,
because she knows shellfish, lamb, beef,
whatever you give her, they can nail it.
Ivy: Check if Malia needs any help with the lamb
because I do not want us
to run out of time with the lamb.
If I'm helping you, you're not going to run out of time.
- Aarón: I disagree. - Gordon: Really?
I think you let the ingredients speak
for themselves, Gordon, and salmon...
if they knock it out of the park
with that cook on the salmon,
they're gonna take it hands down.
Kid: We could do this, guys.
Top ten, going into the top eight.
Trust me, you get the five best chefs on your team.
- Reid, I need help. - I'm coming.
Gordon: They are working super fast.
They're already pretty hot, so just be careful.
- Yeah, okay. - Gordon: I mean, right now,
my money is gonna be on the blue team.
- Wow! Look at that one! - Beautiful.
- ( sizzling ) - Oh! Oh!
Ivy: What happened? Are you okay?
Oh, man, I think he burned himself.
- Medic! - Medic!
- Ow, my hand.
Hey, Reid, what happened?
- ( crying ) - What happened? Come here.
- Let's look at it. - Ow!
There we go. Hold on.
Dear, oh, dear, what was that?
Malia: Oh, my gosh. Reid is burned
from hot oil, like, badly.
This is not good.
Big deep breath, big deep breath.
Gordon: 45 minutes remaining.
Salmon should be now starting to go in the pan,
lamb should be cooking.
- Reid: Wow, look at that one. - Beautiful.
- ( sizzling ) - ( Reid shouting )
Oh, man, I think he burned himself.
Are you okay?
- What happened? - Medic!
- Gordon: Hey, Reid.
It looks like Reid burned his whole hands.
That oil in the pan is hot, hot, hot, hot, hot.
- ( crying ) Ow! - There we go. Hold it up.
Dear, oh, dear.
Ivy: And looking at Reid's face right now,
I don't know how our team will get through this.
Gordon: Don't look down there, look at me.
Big deep breath. You okay? Good boy.
Let's get out of the heat for two seconds.
- Cold water on his hand. - Yeah.
Let's get out of the heat.
I can drop in and help, guys, if you need it.
Christina: Okay, great. Good teamwork.
Malia: Okay, guys, I know we're missing one team member,
- but that doesn't mean that we can't do it. - Aarón: Yes, exactly.
- He'll be fine. - Yeah.
Gordon's taking good care of him, all right?
That's gonna really just cool it down.
Reid: I shouldn't have done that.
What you're gonna have now, unfortunately, big boy, is a scar.
See these here? Scar on there, scar on the side.
- How'd you do those? - Burned.
Dropped the lamb, exactly the same.
Oil is bad.
It feel like a bunch of bees
and ants stung me at the same time.
Here's the good news. That will stop all the burning, okay?
Reid: I'm worried that it's gonna swell more.
I only got one hand left, but even with one hand...
I'm not gonna sit out the challenge.
- I'm gonna do my job. - What?
I should really get back in there and try to do as much as I can.
- There you go, is that easier? - Yes, Chef.
My team needs me, and us boys down in the South, we cannot quit.
Gordon: Captain, please.
He doesn't want to leave the kitchen.
I can motivate, I can taste, I can be there for my team.
Hey, Ivy, lay 'em like I did my steaks. just let 'em sit, though.
- Then once they got some color, just flip 'em. - Okay.
I am really impressed that Reid is gonna stay here
and try to motivate us and help us any way he can.
Che: How much time do we have left, guys?
Sadie: We have 35 minutes.
Do you have the lamb in the oven, Malia?
- I need help. - Just breathe.
Now I have to step up to do the asparagus and lamb,
and being team captain, I need to take control right now.
Che: Guys, remember, that lamb needs to be done fast.
We have six done well right now cooking.
Che: Okay, guys.
Those female role models would do that.
I have to do it, too.
Ivy: Let's go, guys!
You guy are doing great.
A little bit longer on broccolini.
Rhashad: How much salmon do we have done?
Jaala: I have ten on my side done.
- So, Rhashad. - Yes.
- Tell me about the dish. - We chose pan-seared salmon
with chive mash potatoes, broccolini,
and then whole grain mustard vinaigrette.
- And how are you cooking the salmon? - Pan searing it.
I'ma have some rosemary and thyme in there as well.
- I'm gonna start basting it. - Right.
Aaron, we have to baste skin side down.
Definitely without a doubt. Good girl.
Skin side down 90% of the time, yes?
Rhashad: Yes, Chef. We got this, red team.
Just listen to what Gordon said and we could do it.
- Uh, Rhashad. - Yes, Chef.
Gordon: I've got some very important women
that have traveled thousands of miles
to taste your food.
- Check everything. - Yes, Chef.
We won't let them down.
The food and beverage industry is tough for females in general.
When you get closer to the top,
there's less and less females as you go.
But I think that you're seeing that trend change
as females become a little more tenacious
and really letting that
kind of lead their drive to work.
- Aaron? - Yeah?
Can you go check on the potatoes?
Rhashad, we're doing salmon,
so try not to have him doing other things
- 'cause we need more salmon to choose from. - Okay.
I'm, of course, married to Gordon.
I've put up with him now for 21 years,
and I often remind him, behind every great man
- is a great woman. - You good, Sadie?
- Yup, I'm doing great. - Looking good, Sadie.
- Thank you. - Strong girls right here.
- Thank you. - Karlie: I feel so lucky
that I have so many strong women in my life
that have really kind of helped me think bigger
and dream bigger, and I want to help
other young women do that.
I'm gonna start adding the lemon.
There are so many good examples of women
really conquering and dominating
and doing amazing inspiring work every day.
Not only in this room today, but these kids?
I'm inspired by them, you know?
How's our lambs looking?
Malia: It's actually feeling pretty good.
Gordon: Captains, last ten minutes.
You have to start plating soon.
Yes, Chef.
All right, guys, is the salmon almost done?
- Aaron: Salmon is beautifully cooked. - Rhashad: It is? Okay.
Good job! You guys are on it!
Ben: Rhashad, remember, quality check.
Are those really...
Guys, don't baste the other side,
just take it out after one.
You kind of want to get on the sides too.
Jaala: Rhashad, Rhashad.
What are the red team doing?
They're cooking it like it's a piece of fillet.
Jaala: Aaron, these are soggy from the basting
'cause it was, like, lots of basting on it
so it's making it fall in.
Rashad: It's okay. Let's keep it positive.
- Gordon: Red team. - Rhashad: Yes?
- Where is the salmon? - Right here, Chef.
I've checked all of them, none of them are raw, Chef.
Have you checked them? Touch that there.
That's soggy. The skin should be crispy.
You have more color underneath than you have on top.
Oh, dear. Rhashad, what is going on?
Skin side down. That keeps the skin nice and crispy,
and it protects the salmon.
Jaala: Exactly what I was saying. Exactly.
I am upset right now
because Aaron's drowning our salmon right now.
Rhashad's not even, like, really saying anything,
he's just saying, "Good job, guys."
- Gordon: Captain. - Yes, Chef.
- Did you check what they're doing? - No, Chef.
You got to stop this thing,
"Hey, we're doing great, guys."
We're not doing great at all.
- Rhashad: Yes, Chef. - We're in trouble.
I've been a team captain and I know how it feels to win.
This is not what it's supposed to look like.
Oh, dear, red team.
Red team, red team, red team.
Read team, it's almost like you guys have given up.
Have we given up?
Kids: No, Chef.
Now, I've got family in that room,
and some very important women.
Rhashad, you need to check what they're doing.
- Yes, Chef. - Where's the Captain?
I made a huge mistake, I wanted to give people on my team
control over what they were cooking,
but I didn't really make sure they were cooking it right.
Gordon: I mean, touch that one.
Rhashad: Oh, cook it a little bit longer.
Some of the salmon skin is pretty soggy.
Guys, put them on the oven a little bit longer.
But don't over cook it.
Okay, Captain, in three minutes from now
- we need to start plating. - Yes, Chef.
- Is that understood? - Yes, Chef.
- Let's go. - Sorry, Chef, I'll get them together.
Guys, we gotta start plating, come on.
Do you need help, plating?
- Yes, yes, yes. - Ivy: Reid!
I got you. I'm taking this out.
Where's the asparagus at? Where's the asparagus at?
Right here, right here.
I have three asparagus'.
He's got some guts, that kid.
- This is beautiful. - Let me help you.
Let me help you, let me get some more asparagus on.
Red team, blue team, remember, the winning team
goes straight into the top eight.
Come on, guys!
Come on, guys, let's go, let's go.
Che: Come on, guys, we got this.
Lamb, lamb, lamb, lamb, come on.
Lamb needs to be plated.
This is how we're gonna plate it, okay?
Broccoli first, broccoli first!
- Ben: Broccoli first. - Broccoli first!
Finally, Rhashad has taken control.
He's delegating what needs to be done.
Put three broccolini on each,
now I'm about to do the mash.
But, my big worry about the red team
is that they've cooked the salmon twice.
which, you know, that's gonna be so difficult.
I'm taking the salmon off.
Two minutes to go, guys.
Last two. Come on, Aaron.
Put the salmon on, put the salmon on!
Okay, okay, okay!
Rhashad: Salmon's next, guys!
Just put it on the plate!
Guys, where's the rest of the lamb?
- Malia: We got lamb right here. - This is all lamb?
- Malia: Yes. - We need to plate now.
Last minute, guys! Come on!
Reid: One minute, everybody!
One minute, blue team!
- Oh, man! - You guys got this!
Good job team, good comeback!
30 seconds to go!
Rhashad: Come on, guys!
Good, that's beautiful.
Guys, just wipe the plates! Wipe the plates!
Beautiful plating! Does everything have salt on it?
Judges: Ten, nine, eight...
- Here's the salt. - Judges: ...seven, six, five, four,
three, two, one.
And, stop! Hands in the air!
- Good job! - Matthew, Matthew!
- Good job! - Aarón: Reid, one hand in the air!
- ( laughs ) - Reid: Good job, guys!
Servers, please, let's go.
Aarón: Thank you, servers.
Ivy: Considering we lost a team member...
Thank you.
...this could have been so much worse.
The lamb looks really good.
The risotto looks pretty amazing.
I think we could win this thing.
Rhashad: The red team did an amazing job.
I mean, some of the salmon might be overcooked
because we had to put it back on the stove,
but everything on the plate looks delicious
and I know that the flavor is just perfect.
Now, how good does that food look?
- Oh. - Great.
- Delicious. - Yummy.
The red team has served for you, seared salmon
with mash potatoes, some broccolini,
and a lemon mustard sauce.
The blue team have put together
pan-seared rack of lamb
with a wild mushroom risotto, grilled asparagus,
and a pan sauce.
You are each going to vote for the dish you like best.
- Let's begin. - Enjoy.
Please.
- Bon appétit. - Enjoy.
I think overall we did really well,
- We did. - I mean, especially with a man down.
- Yeah. - Definitely.
- The lamb, it looked beautiful. - Malia: Yeah, it did.
The blue team with this rack of lamb.
The center is cooked wonderfully.
Beautifully done.
And that lamb's got a big barrel on it.
- Gordon: Yeah. - Not easy to do that.
- Wow. - Mmm.
- I'm liking this one. - Aarón: Me too.
So good.
- The risotto... - It was good.
The risotto was perfect.
Claudia: Have you guys tried the risotto?
I feel like I need to take this moment. ( laughs )
- Oh, my goodness. - Jasmine: It's so creamy.
That risotto is cooked better than I've had risotto at most restaurants.
( laughter )
Jaala, you did a good job seasoning and cooking the salmon.
- Thank you. - Aaron, you did a good job scoring.
Mmm, that's moist. There's good flavor.
I love that they kept the skin on the salmon.
You can really taste the rosemary, which is very nice.
Claudia: Yes.
My salmon was delicious. It was seasoned perfectly.
My salmon is little tiny bit overcooked,
but not bad at all.
Some were a little bit burned, but...
We did have a few mistakes in the beginning, but then towards the end
- I think we all really brought up our game. - Yes.
And that's the only flaw in that entire dish.
The broccolini is cooked perfectly.
They did an amazing job.
I love a mash potato, I'm a sucker for the mash potatoes.
The mash I thought was perfectly delicious.
Perfectly seasoned.
Christina: Really well thought out dish.
- It was delicious. - Yeah, so, tough call,
but we know that there can only be one winner.
Red team's salmon or the blue team's lamb.
Karlie: I think I'm leaning towards the red.
Ellen: I think I have to go with blue.
Right, are you incredible ladies ready to meet
America's best young chefs?
- All: Yes! Yes! - Are you guys excited?
Well, here they are.
First up, the red team.
- ( cheers and applause ) - There they are.
And the blue team.
- ( cheers and applause ) - Gordon: Welcome.
Woman: Woo-hoo!
Now, tonight, both teams did a remarkable job.
Unfortunately, there can only be one winning team.
Our diners have voted.
Ten votes to six.
Congratulations...
( suspenseful music playing )
Christina: Our diners have voted...
Oh, come on, come on, come on.
The results are in, the team that our diners chose
as the winning team tonight,
congratulations...
...the blue team!
( screaming and cheering )
I am... speechless.
( applause )
This is the first time I won a team challenge,
and guess what? I was the captain!
- Nice job. - Thank you.
And now I'm in top eight. I feel really good.
Red team, let's stay focused
because you have a pressure test to face.
Say good night to our guests.
All: Good night!
- Good night. - Good night, guys! Thank you!
Good-bye!
- ( screaming and cheering ) - Whoo!
- All right, blue team. - Che: Blue team, blue team.
Up to the balcony.
The red team lost because the salmon,
it was all over the place,
and that's my fault as team captain.
Red team, please all of you put your black aprons on.
Rhashad: Now we have to do the dreadful pressure test.
Two of us have to go home,
and I really hope one is not me.
Tonight, you're gonna be making a dish that's a favorite
at my three Michelin star restaurant in London,
but don't worry, because I'm about to demonstrate
how to absolutely replicate my dish.
Let's get this started, shall we?
Yes, Chef!
Tonight you'll be replicating a big favorite
at my flagship restaurant with three Michelin stars
in Chelsea, London.
- ( kids gasp ) - Ben: Wow.
Wow.
My incredible, pan seared scallops,
set on an amazing bed of celery puree,
and caramelized apple puree,
finished with apple walnuts
and delicious lemon vinaigrette.
The secret behind this dish,
you have to get everything ready first
before you put those scallops.
- You guys ready? - Yes, Chef!
Hold the scallop very firmly in your hand.
Use the knife at a 45 degree angle
against the shell.
Off and open.
Spoon goes in, you rub against the shell
and it comes out beautifully.
Scallop up into the hand,
thumb in, and then you gently pop that out.
Wow.
Now, caramelized apple puree,
diced apples in, a touch of butter,
sugar, salt, caramelize them
until you have a really nice color on there.
Fresh apple juice goes in,
let that reduce down.
Now, let's let it puree.
Okay.
Onions in and salt.
No pepper. I want to keep this puree bright white.
Spread out the onions and then raw celeriac.
Cook them down for two minutes each.
Aaron: As I'm watching Gordon Ramsay cook...
Gordon: Into your mixer.
...there's so many components that go into this dish.
- ( blender whirring ) - We move quickly now.
And we blitz now for the 30 seconds.
And I need to make sure I remember this,
so I'm taking notes,
making sure that I get everything down.
Olive oil in, 12, one, two,
three o'clock, four o'clock, five o'clock.
They take seconds to cook.
Spoon in one hand and literally turn.
I'm going around clock wise
because that's how I put them in.
- Look at the color. - That looks really nice.
Wow, Chef.
Done. Now, for the exciting part,
we're going to start putting this dish together.
Mandolin, I want you working with a guard.
I'm gonna go super thin,
I want two nice, rings of apple.
A celeriac puree around the outside.
The round of the scallop
goes to the round of the plate.
Apple puree in between.
A touch in the center for the salad to sit on,
and now have beautiful little dices of apple jelly,
then take your apples, let them sit between
the scallops.
Candied walnuts, a little bit of crunch and texture,
and then big leaves on the bottom.
Keep the height in the salad.
And then finally, your lemon vinaigrette.
Rhashad: That looks good.
And there we have it,
A delicious pan-seared scallop.
- You guys excited? - Kids: Yes, Chef.
Okay, good.
Sadie: That looks really good.
So, please, all of you, head to your stations.
I have cooked scallops before
so I feel pretty confident,
but anything can go wrong in this challenge,
so I need to keep my head straight, in the game,
not in the clouds, A game, boo-yah.
Gordon: You'll all have 60 minutes
to make a beautiful replication
of my signature pan-seared scallops.
After this challenge, ten will become eight.
Your 60 minutes start... now.
- Come on, guys! - Kids: Yeah! You guys got this!
You can do it!
Shuck, shuck, shuck.
I have never worked with scallops before,
but watching Gordon Ramsay do this himself
encourages me that I can do it.
Good job, Aaron!
Oh, come on! ( grunts )
The pressure could not be any more intense tonight.
These home cooks have 60 minutes
to replicate the signature scallop dish
of Gordon Ramsay's three Michelin star restaurant.
Aaron: Ooh! Scared me.
- Aaron, is it alive? - Yeah.
Gordon, walk us through all the steps
and what should they be mindful for?
So within the first ten minutes,
open those three scallops.
This is my last one.
And then removing that scallop from the skirt,
finding that muscle, and not tearing that scallop.
Ew, this is nasty.
- Step number two are the purees. - Okay.
Step number three, slicing the apples,
candied walnuts, and the gelatin.
I'm making a mess.
Gordon: 90% of this is all about the prep.
If you've forgotten one element, you're in trouble.
Less than 40 minutes to go.
Come on, guys!
Jaala: This smells good.
- All right, so Ben, how we doing? - Good.
Do you find this is a very challenging shellfish to prepare?
Yes, definitely, because in this one
you can easily overcook them
and like make them rubber, and that's not good.
Exactly, so talk to me a little about that food dream.
When I'm older, I'm gonna open my dream restaurant,
"Ocean Cafe" that's based on seafood.
So this might be right up your alley, no?
Yes. It's definitely gonna be hard,
but I'm gonna try my best.
All right, Ben, stick with it, all right?
- Yes. - Good job, Ben.
All right, young man, how are you doing?
I'm doing pretty good right now.
Now, come on, how hard is this dish to make?
It's not as hard as beef wellington,
so I think I can pull this off.
If you've done a beef wellington,
young man, you can definitely pull this off.
This is all about timing, okay?
- Okay. - Scallops, how long are we cooking them for?
- 30 seconds on each side. - That's right, good luck, let's go.
- Jaala. - Hello.
- How are we doing? - This is really hard for me
because I'm allergic to seafood.
But you can work with it, right? You can handle it.
Yeah, I can work with it, I can touch it,
I just can't eat it,
because then I'll have to be rushed to the hospital.
Do you feel that you're going to be able to accomplish this
with confidence considering the fact you can't eat it?
Um, definitely.
I'm the only girl on this pressure test,
so I have to definitely represent.
Outstanding. Good luck to you, Jaala.
Jaala: Thank you.
Gordon: Guys, 30 minutes to go.
Good job, Rhashad!
- Good. - Come on, Matthew, you can do it!
It's gonna come down to the finest of details.
Yeah, absolutely.
Just a little.
Here's what I'm really concerned about, guys.
Ben's seasoning his scallops right now...
- What? - ...with 30 minutes to go.
Ben: Here we go!
Gordon: If he seasons those scallops now
and doesn't put them in the pan,
he'll take all the moisture out
and they'll be rubbery and they'll be dry.
- What is he doing? - Sadie: ( whispering ) What?
Got it.
- Rhashad: Okay. - Rhashad, he cut the scallops.
They're all over the place, look.
- I can see they're uneven... - Some of them are cut this way
and some are cut this way.
Some thick, some thin, and so, he's gonna have
unevenly cooked scallops.
- Oh, my gosh. - Rhashad: Oh, my God.
He'll have one that's overdone and one that's underdone.
( groans )
Rhashad: I cut the scallops unevenly.
I don't know if I can fix this,
so that's not good.
This is painful.
Uh!
Dear, oh, dear.
( music playing )
Rhashad: Okay.
Rhashad cut the scallops, they're all over the place, look.
Some of them are cut this way and some are cut this way.
Gordon: Some thick, some thin,
and so he's gonna have unevenly cooked scallops.
Oh, my God.
- This is painful. - Dear, oh, dear.
Uh!
Thirty minutes to go! Let's go, this is it.
- Christina: Rhashad! - Rhashad: Yes.
- How you feeling? - I am kind of starting to feel the pressure.
Christina: What's going on?
I am worried about cooking the scallops.
Let's take a look, so these are your scallops.
Yes.
I'm gonna hold them up like this for you.
What does this one look like and what does this one look like?
This one's thinner. Yup, you've got some thinner ones,
you've got some thicker ones,
so how are you going to account for that
when you sear your scallops?
I'm not sure.
Oh, my gosh.
Rhashad: Maybe I'm gonna watch them very well
because they're gonna cook at different times.
Christina: Exactly.
- Good job, Rhashad! - Christina: Good luck, sir.
Thank you.
Jaala: That is hot.
Aaron: My gelatin messed up, it's still liquid.
- Did it not set. - Aaron's jelly didn't set.
Unfortunately Aaron didn't give that gelatin
enough time to hydrate. It is never going to set.
Gordon: Yup, unfortunate, but...
- He's gotta leave it off his plate. - Yeah, forget it.
Christina: It's not the star of the dish.
- Gordon: Yeah, exactly. - You gotta just keep moving.
Come on, guys, let's go!
Get those pans piping hot, let's go.
High heat, guys. High heat.
Beautiful, Rhashad.
Reid: There you go, Jaala.
You can do this, girl, you got this.
Two minutes remaining, you've got to start dressing these plates.
Beautiful, Aaron! Squeaky clean!
Think of every last detail, home cooks.
Ben: I need the apples and then I have the scallops.
Guys, this is where the finesse is!
Reid: Whoop, whoop!
Last minute to go, guys, come on!
- Come on, guys. - Sadie: Quick, quick.
This does not look good.
Jaala, go, go, go!
Where's my zester, where's my zester?
Judges: Ten, nine, eight,
seven, six, five, four,
three, two, one.
- Aarón: That's it, hands in the air. - Gordon: Stop.
- Well, done. - Whoo!
Oh, boy. Now, very carefully,
please bring your dishes down here,
to the pressure test table.
This is definitely the hardest pressure test I've been in,
but I'm the mini Gordon Ramsay, so of course I nailed this dish,
and I'm very proud of my plating,
and I can't wait to see what the judges think.
Okay, Matthew, how are you feeling?
I'm feeling pretty good with myself and my dish.
Right, visually, your dish looks beautiful.
What I love most is the sear on the scallops.
You cut them evenly
so if they're cut evenly, they what evenly?
They cook evenly.
Exactly, how are they cooked?
Matthew: You should see glistening white in the middle.
Gordon: And what can see in there?
Glistening white.
I can see glistening white as well.
How long did you cook them for?
I cooked them for 30 seconds on each side.
So first of all, scallops seasoned beautifully.
I love the amount of lemon you've got on those scallops.
Did you hit them when they were in the pan or out of the pan?
Uh, when they were in the pan.
Gordon: Good boy. A touch more color
on the apple puree but the scallops are the hero,
and they've been cooked lovely.
- Thank you. - Thank you.
Flavor-wise, Matthew, it's spot on.
- Thank you. - Scallops are cooked beautifully.
The seasoning is on point.
Beautiful, paper thin apple.
Your puree is a little gritty,
but it's deep in that celery root flavor.
- It's incredibly impressive. - Thank you.
- Christina: Thank you. - Rhashad: Amazing job.
Thank you.
Rhashad, how are you feeling after that grueling 60 minutes?
I feel like I did not the best job,
but not my worst job inside the kitchen.
I've got one big issue.
Super thick here, and then we come around here
and it's super thin. Look.
- You see it? - Yes.
So what does that mean?
It cooks unevenly.
They cook unevenly.
You've got a beautiful color on that side.
- Yes. - And then I show you that side.
What happened there?
Um, I didn't cook it as long on the other side.
Damn.
I love the brightness of the puree.
Salad nice and high.
Walnuts, beautifully caramelized.
Your seasoning is on point.
Three scallops are cooked beautifully.
Unfortunately, some of them cooked unevenly,
so it's a tough one.
- Thank you, Rhashad. - You're welcome.
The scallops that were cut properly,
and seared properly taste great.
Fantastic job on making that celery root puree.
You just need a little bit finesse,
a little bit more of sweating the small stuff.
That's how you become from being a good chef
to an exceptional chef to a master chef.
- Okay. - Aarón: All right?
Ben, you did something tonight
that I've never seen before to this dish.
We had thirty minutes remaining
and you seasoned your scallops. Why?
Because if you do it a minute before you cook it,
it might fall off in the pan.
And what did I show you to do?
Like a few minutes before.
And so my worry is the scallop is gonna be dry inside.
No bueno.
We're gonna start off with the good news first.
The color on those scallops is beautiful.
- Thank you. - You really caramelized them.
Puree delicious, I love the jelly,
but the problem I've got is the scallop is actually rubber.
- So they're overcooked, okay? - Yes, Chef.
Thank you.
Ben, the scallops are a little overcooked
and there's some other technical flaws with the puree,
but I think your, sort of, creative mind
is where you shine most.
And I think the textbook nature of following the rules
in replicating Gordon's dish set you back a little bit.
- Thank you. - Ben: Yes, Chef.
Right.
Jaala, you can't eat scallops, right?
- No. - Because of the allergy.
- Yeah. - You're cooking something
to save yourself in the competition
- you can't taste. - Yeah.
Gordon: But tonight you were so composed.
- It looks beautiful. - Thank you.
Great presentation, great color on the purees.
It's bright, it's vibrant. I can identify the jelly.
I made the jelly a little bigger
because I knew that if I made it smaller
it would melt.
- Gordon: Jaala. - Yes?
- It's absolutely delicious. - Thank you.
The seasoning on the scallops, beautifully done, great color.
The puree is smooth.
Young girl, you've nailed it. Well done.
Thank you.
Jaala, so far, out of all of your fellow home cooks,
you are the one that caramelized the apples the most
and got it the most identical to Chef Ramsay's replication.
- I think the flavors also match up with his dish. - Thank you.
Uh, I think the gelée is a little bit too clunky.
- It's cut in these big pieces... - Jaala: Yeah.
- ...but phenomenal job. - Thank you very much.
- Good job. - Matthew: Good job, Jaala. Good job.
Ben: Good job, Jaala.
Aaron, when you look down to the other talented individuals,
where does your dish sit?
Uh, I think my dish sits kind of towards the middle to bottom.
I like your honesty.
What did you struggle with the most this evening?
I would say with the jelly.
I really felt like I felt like I had the jelly perfect
then I took it out of the refrigerator
and it was still liquid.
The jelly was too liquid to put on a plate clearly, right?
- Yes, Chef. - There's two individuals going home.
If you were to leave tonight, what would that mean for you?
You know, if I left tonight...
( sniffling ) Man.
Oh, my gosh.
It would upset me a little bit,
but, you know, I have to keep going and do my best.
Now, visually, it doesn't look the most attractive dish,
- you know that. - Yes, Chef.
But what I can see is the color on those scallops.
Let's get in there, shall we?
Aaron: Yes, Chef.
What does that look like in there?
It looks wonderful.
It's glistening.
So, uh, scallops cooked beautifully,
but the apple puree is in the wrong place.
Your celeriac puree could have been a little bit finer.
It just needs more finesse.
Just looking a little bit clumsy,
and I know that if I asked you to dress that plate again,
I think you'd do a much better job.
- Yes, Chef. - Thank you.
- ( scattered applause ) - Jaala: You good?
- Yeah. - It's okay.
This might be my last time cooking in the MasterChef kitchen,
but even though I didn't do the best,
I just hope that I did enough
with this three Michelin star dish
to stay in the competition.
All five of you impressed us this evening,
but sadly, you know this is a competition
and we have to send at least two of you home this evening.
Now, we were blown away by one incredible dish this evening.
- Jaala, congratulations. - ( applause )
Head straight up that balcony, lady.
Matthew: Good job, Jaala.
Guess who won? I won. Boom.
- Girl: Good job, Jaala. - Well done.
I really tried my hardest to show the rest of the world
- that girls are strong. - Good job.
Girls gotta represent!
The next home cook that is safe is Matthew.
- Thank you. - Good job, Matthew.
- Gordon: Congratulations, bud, well done.
We have three of you that remain.
Rhashad, Ben, and Aaron.
It kills all three of us
because we know only one of you can be safe.
The final person safe heading into the top eight
of MasterChef Junior is...
- Aaron. Congratulations. - Oh, my God.
( crying ) Oh, my God.
Please say goodbye to Ben,
and say goodbye to Rhashad,
and head upstairs, buddy.
( whispering ) We did good.
Oh, Rhashad and Ben,
what an amazing journey,
but tonight you fell short.
Ben, you've been a power house.
Rhashad, you've lit this room up.
Oh, dear.
You two dudes, come and say goodbye.
Give us a hug, come on. Man.
- Aarón: Good job, mijo. - Thank you.
I am sad to leave the MasterChef kitchen.
You keep on smiling.
But I'm happy because I made it to the top ten,
and I got to learn from Gordon Ramsay,
Aarón Sanchez, and Christina Tosi.
This has been a once in a lifetime opportunity.
- Good luck, guys. Bye. - Good job.
When I first came into this kitchen
I was not as strong as I ever thought I would become.
I learned so much new skills
and the judges taught me so much.
Bye, guys. You guys were amazing friends!
The hardest thing about leaving
is saying goodbye to all my great friends I made,
but they'll be my friends for life.
- Thank you, guys, good night. - Bye!
I'm going back to Morristown, New Jersey,
and I'm gonna keep on cooking.
Announcer: Next time...
- Switch! - Go, go, go, go, go!
...the race to be the next MasterChef Junior
shifts into high gear...
- ( gasps ) - Oh!
This is a very tough challenge.
...as the top eight pair up
in the most intense challenge of the season.
- You've got to start plating. - Make it perfect!
- Three! - Come on, come on, come on, plate, plate, plate!
- Two! - Go faster than you've ever did in your life!
- Come on! - One!
Oh, God, what should I do?
What is she doing?
- Oh, my God! - Let's go, let's go.
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