All language subtitles for MasterChef Junior - S01E01 - Here Come The Kids

Tonight, the MasterChef kitchen
opens its doors...

You may want to stand back.

...to America's smallest
home cooks

with giant results.

I'm blown away.

This is delicious.

Wow.

They might be small...

Whip it!

Whip like a man!

Swap!

...but the challenges are gigantic.

That is embarrassing.

Get rid of it.
How about: "Yes, chef?"

Yes, chef!

This is MasterChef Junior.

Oh, my god!

Wow.

Oh, my goodness.

I'm nine years old.

And when I grow up,
I want to be a food critic.

A lot of people get surprised

how good a cook I am
because of my age.

I think of my palate
as very sophisticated.

Let's go, guys. Come on down
to the front, please.

Dude, this is crazy.

In the ten years that I
have been here on earth,

I have never, ever done anything
as exciting as this.

Welcome
to MasterChef Junior.

Is everybody excited
to be here?

Yes, chef!

I can't hear you.

Yes, chef!

I still can't hear you.

Yes, chef!

Great.

We searched America,

and you are

the 24 best
young home cooks

in the entire country.

Here to support you
through your first challenge

in the MasterChef kitchen,
it's your parents.

Whoo!

Wow.

You're all winners.

But if you end up
being the best of the best,

you will get
what's under here.

The MasterChef Junior trophy.

I need to get this trophy.

It would go perfectly
in my room.

I love trophies.

Ooh, I want it.
I want it to be mine.

You have already won
one of these...

A white apron.

- Dara.
- Alexander, catch.

Roen.

Kaylen.

Jewels.

- Troy.
- Dude, this is awesome.

Ow!

Sarah!

Yay!

I get to have this apron
that has my name on it

like the adults do.

They're not getting
that apron back.

- There you go.
- Yes!

Okay, everybody,

Tonight,
you'll be split

into three groups of eight.

We've picked a different
food category

for each
of the three groups.

Each group will have
just 60 minutes to cook us

one stunning dish that
falls into that food category.

If your dish is great,
then we'll ask you to stay

and compete to see which one
of you will be America's

first-ever
junior MasterChef.

If I call your name,
please come down.

You will be cooking first.

Daniel, Mina, Franco,

Jack, Sofia, Justin,

Roen, and Molly.

I am so over-the-top
excited that I'm here,

and I'm ready to cook
and kill it.

Every great chef
loves to work

with the freshest,
the most incredible...

Seafood.

Look at that.

Oh, look at that squid.

Look at that octopus,
king salmon,

delicious dungeness crab,
live lobster...

Please be careful
with that one...

And loads, loads more.

To earn your place in the next
round of the competition,

we want each of you
to cook us

an incredible seafood dish

using any of
the amazing ingredients

you see here
in front of you.

- Everybody ready?
- Yes, chef.

Your 60 minutes
starts now.

The first group
of eight young home cooks

will have just one hour

to cook one restaurant-quality
seafood dish.

Okay, head off to the pantry.
Let's go.

Out of the 24 junior home cooks
competing tonight,

only the best will make it
to the next round.

Hey, hey, hey, that's mine.

- Give me a basket.
- Sorry.

That pantry,
it's just gigantic.

Does anybody know
where the sour cream is?

Excuse me.

I saw truffles
and truffle oil.

Got some bok choy.

Duck heart and chicken pate.

Where the hell
are pomegranates?

I kid you not.

Oh, my god, how am I
supposed to reach these?

I know.

There you go.

This is it.
8 to 13 year olds.

The best junior home cooks
across America.

Listen, it's one thing
to cook at home.

It's another thing
to come here

in the MasterChef kitchen
and be given seafood.

I tasted this before,
and it was great.

Big head.

They're only
8 to 13 years old.

I hope everyone
gets a dish together

and does not implode
under the pressure,

the difficulty
of cooking seafood.

God.

I'm gonna make a salmon sushi
with tuna sashimi.

Since I was, like,
three years old, I would eat,

like, octopus
and just crazy Japanese foods.

And sushi is probably
my favorite food.

So I'm gonna try
and do my best.

I'm making
coconut-crusted shrimp

and a cactus salad.

I'm going to make
almond-crusted chilean sea bass

with wilted garlic spinach
and a roasted eggplant.

One dish to keep you
in the competition.

Speed up.

Jack, what's happening?
What's the dish now?

It's a crab cake
with a celery seed aioli.

It's a tricky dish.

All right.

Oh, god.

Do you wear that shirt
when you play poker?

- This?
- Yeah.

I don't play poker.
It's a good poker shirt.

When you start playing poker,
wear that shirt.

Okay.

Just over 15 minutes to go.

Gosh!

Right, Justin,
how are you feeling?

I'm feeling confident.

You're feeling confident?
I like that.

What's the dish?

Fried red snapper
with a side of greek salad.

Red snapper
with a greek salad, wow.

That's a very smart way
of serving a fish,

When it's whole like that.
Yeah.

Use your time wisely, Justin.

- Molly, how we doing?
- Good.

What did you select,
and what are you making?

I am making codfish tacos

with a pomegranate salsa
and crema.

You're making
your own taco shells?

Yeah.

Wow.

Guys, this
is where it counts.

Five minutes left.

It's all about plating,
seasoning.

Guys, don't forget
to taste everything.

Come on, please.

Let's go.

I am totally blown away,

because I did not
believe we could get

this kind of result
out of 8 to 13 year olds.

Franco has got some seared
scallops with fried rice.

The fried rice is killer.
It's nice and crunchy, almost.

Roen, his knife skills
are out of this world.

Daniel is braising the octopus
in the pressure cooker.

Ooh!

Honestly, how many
11 year olds do you know

that can braise an octopus?

Guys, let's go.
One minute left.

- Come on.
- One minute.

Let's go!
Finishing touches.

Bam.

Ten, nine, eight,

seven, six, five...

Let's go, guys!
Come on!

Three, two, one.

Stop!

- Yeah!
- Hands up.

Hands in the air.

Guys, let's go.

Finishing touches.
Let's go.

Bam.

Seven, six, five...

Let's go, guys!
Come on!

Four, three, two, one.

- Stop! - Yeah!
- Hands up. Hands in the air.

It smells amazing
in here tonight.

It's now time to find out
if your dish

taste as good
as they smell.

Let's start with Sofia.

Let's go.

Looking at my finished plate,

I do think the quality
of my dish will get me

to the next round,
definitely.

Wow.

Describe the dish, please.

It's an almond-crusted
chilean sea bass

with wilted garlic spinach,
roasted baby eggplant,

with curry-yogurt sauce
and pomegranates

and roasted almonds.

Uh, fish cooked beautifully.

Glistening in the center,
not dry.

Beautiful sear.

I quite like that crust
of the pomegranate,

the sort of crunchiness
that it gives it.

Technically and visually,

young lady,
it's pretty phenomenal.

- I'm blown away. Great job.
- Thank you.

Wow.

Could you do that again,
or was this luck?

I think
I could do this again.

Really good.
Bravo.

- Thank you.
- Thank you.

All right, next up,
please, Roen.

Oh, my god.

That's incredible.

I have seared ahi tuna

with a salmon, avocado,
and cucumber roll.

How old are you?

I'm 12.

I don't believe
that you're 12,

'cause paper-thin cucumber,
perfectly sliced avocado.

The sear, beautifully even.

You put this together
in under an hour.

Yeah.

I don't know
if I could do this.

You got, like, some super
special ninja sushi skills.

This is sick.
Great job, boss.

Thank you.

To have that said
from those guys, you know?

They're the best chefs
in the world.

That's insane.

Okay, Mina,
please bring your plate up.

Tell us the dish.

Coconut-crusted shrimp
and a cactus salad.

Cactus? Wow.

Unusual.

You cook a lot of cactus?

Yeah, and this
is the cactus fruit.

I love it.

And the seeds
are healthy for you.

- They're healthy, huh?
- Yeah.

I like the dish a lot.

It's a little sweet for me.

But the shrimp
are perfectly cooked.

- Thank you.
- Thank you.

Next up, Daniel.
Please, let's go.

What is that dish?

An octopus salad
with basil and tomatoes.

Mmm. Octopus is a lot
more tender than I expected.

I thought that it was gonna
be slightly undercooked,

a little bit rubbery.
But no, it's delicious.

All right, next up.
Please, Justin.

Explain to me
what we have.

Fried red snapper
with a side of greek salad.

Only thing I might
do different

is a little less scoring
on the fish,

because the inside
starts to get overcooked.

But it's really delicious.
Good job.

Jack, let's go, buddy.

Tell us the dish.

This is a seared crab cake

with a garlic
celery seed aioli.

What's the food dream?

I really want
to open up a restaurant.

Joe and Jack's.
You wanna be partners with me?

Probably not.

Really good.
Nice, crispy.

Great recipe.
I love the aioli.

Good job.

Franco, come on down, buddy.

Describe the dish.

Vegetable fried rice

with bean sprouts
and chow mein noodles

cooked in lemon
with seared scallops.

Lovely sear
on the scallops,

but because you've
cut them into three,

they've gone
slightly rubbery.

Nice dish in terms of
the cohesiveness and tasting.

If you were my son,

I'd be incredibly proud
of that dish.

- Good job.
- Thank you.

Okay, Molly,
bring your plate up, please.

All right, Molly.

You made everything
from scratch here.

I made fried fish tacos

with a pomegranate salsa
and homemade tortillas.

The pomegranates offering

incredible,
beautiful sweetness.

And the fish is, like,
crispy and salty.

And your tortillas
are rich.

Quite an impressive dish,

considering that
all the components

were created by you, Molly.

In this moment,
I am freaking out.

I mean, I know
I got good reviews,

but everyone else
got great reviews.

So I'm thinking
I could be going home.

Incredible, yeah?

Everything was amazing.
Fish was great.

Yeah, fish was
cooked beautifully.

Complex.

Wow.

Please, all of you,

Come and stand down
at the front.

Thank you.

Whoo!

Amazing.

I really want to stay
in this competition,

because I love cooking,
you know?

It's what I came here for.

I didn't come here for anything
else but just to cook.

Amazing job,
all of you.

We're all blown away
with the standard

that each and every one of you
produced this evening.

But sadly, not all of you
can progress.

I'm scared.

I can literally,
like, feel my heart

pounding out of my chest.

Please, ribs, don't break.

I'm just really hoping
that I won't face elimination.

I don't want to go home.

We're all blown away
with the standard

that each and every one of you
produced this evening.

But sadly, not all of you
can progress.

Can the following
four individuals step forward?

Franco, Justin,

Mina and Daniel.

You all proved tonight
that you're very talented.

But...

I'm sorry to say, tonight,
you will not be

moving on to the next round
of MasterChef.

Now I'd like all four of you
to keep hold of those aprons.

Wear them with pride next time
you're cooking at home.

Well done.
Thank you.

- Thank you, chef.
- Thank you.

I'm proud of myself.

I'm just glad
that I had a chance

to prove to myself
that I can do great things.

This experience
definitely didn't

stop me from wanting to cook,
I'll still cook.

And I'll come back next year
and hopefully make it farther.

Roen, Molly,
Jack, and Sofia,

You are...

moving on to the next round
of MasterChef.

Congratulations.
Your dishes were outstanding.

The fact that the judges
want me to stay,

it really means a lot,
because, you know,

now I get to show
the judges what I have.

It's just so exciting.

Okay, guys.

Are you ready to find out
who's cooking

in the next group of eight?

Yes, chef.

Dara, Sara, Troy, Gavin,

Sage, Tommy,
Jewels, and Noah.

Good job.

What's under here
is a true test of a great chef.

A beautiful plate of...

Pasta.

When Joe unveils the pasta,
I have a sigh of relief.

'Cause anyone
can do pasta, right?

This is a simple spaghetti
and marinara sauce.

But I love fresh pasta.

Rearrange.
Homemade pasta.

So tonight, I expect you

to make us three

a delicious pasta dish
from scratch.

There's no way
they're gonna get that done.

No.

Trust me, Joe has certainly

laid down the gauntlet tonight,
let me tell you.

Is everyone ready?

Yes, chef!

Your 60 minutes starts...

Now.

Let's go.

Whoa.

I love pasta. I'm so familiar
with it from scratch.

I started making it when
I was around four years old.

Where's the semolina flour?

Whoa.

This is crazy.

I'm 12, and they're expecting me
to make something

that would be in a restaurant
owned by a 30-year-old.

Pasta is double jeopardy,

because you have
to make the pasta itself.

Then you have
to conceive the dish

and then you have
to make the dish.

Mean, it's a lot.

I think this one's
a bit over the top.

How many ten-year-olds, like,
rock out fresh pasta...

in one hour?

In an hour with a sauce
and other things?

These are the best
in the country.

They have to be able
to do it.

Still, that's hardcore.

Today, I am making
a vegetarian lasagna

with a cherry tomato
and micro basil salad.

I'm making fettuccine
with sea scallops

and jumbo tiger shrimp

with a garlic sauce
if I have enough time,

which I hope I do.

- Gavin.
- Yeah.

- How are you doing?
- Good.

What's the dish?

Beef-pecorino tortellini
with a sage-butter sauce.

- Tortellini?
- Yeah.

Are you kidding me?

- In an hour?
- Yeah.

- And how old are you.
- I am 10.

You're ten.
Good luck.

- Can't wait to taste them.
- Thank you.

Whoa.

Sorry.

How are you doing?

I'm doing great,
thank you.

- How old are you, Noah?
- I'm 12.

You're 12.
What's your pasta dish?

What's going on here?
I am making chicken Milanesa

with fettuccine pasta
and chimichurri.

You got a lot of things
going on here,

probably more
than anyone else.

You're making a Milanese,

which means you got
to pound out your chicken,

- bread it, fry it.
- Yes.

You got to make fresh pasta.

You got to boil the pasta.

And you're gonna
make a chimichurri?

- Yeah.
- Are you insane?

- Dara, how are you feeling?
- Good.

Can I have a look
at that, please?

- Yes.
- Beautiful.

Yeah?
What do you think?

Lovely.

I've been dying to do that
all night, you know that?

Excellent.

And what's the food dream?

To have my own restaurant

and hopefully,
be a judge on MasterChef.

Oh, you'd like to be a judge
on MasterChef.

- Yes.
- And whose job do you want to take?

Joe.

Joe's.

Can you do a death stare?

You got it.
Okay, you start next year.

Whoa.

- Right, Jewels.
- Hey.

What is the jewel
in the crown tonight?

What are you doing?

Right now, I am putting
my gnocchi into some hot water.

Wait, stop.
Any salt in there?

Yes.

Mm, so there is.
Wow, well done.

Thank you.

And have you cooked this dish
for your boyfriend?

Don't have a boyfriend.

Oh, come on.

Just turn around
and have a look at Tommy.

He has not stopped
looking at you all night.

Seriously,
there is love in the air.

I'm not feeling it.
I'm not... I don't know.

I can feel it.
Tommy can feel it.

You need to feel it,
Jewels.

I'm sorry, but...

What, you've got
too much going on?

Yeah, I'm doing
a lot of things.

Okay, that's fine.

You can still have
a boyfriend on the side.

Like a little bit of mustard,
put him on the side.

Hopefully, when I do have
a boyfriend he won't be mustard.

Right.

- Good luck.
- Thank you very much.

Whoo!

Five minutes to go.
Come on.

Let's go.

Five minutes, buddy.
Let's go. We gotta go.

8 to 13-year-olds
making handmade pasta

from scratch in
under an hour, it's crazy.

Finishing touches.
Come on, guys.

Make sure your dish
has what it takes

to move into
the next stage.

Ten, nine, eight, seven, six,

five, four, three, two, one.

Stop!

Okay.

We want to taste
your pasta dishes now.

We are going to start
with Dara.

Go, Dara! Whoo!

And what do we have here?

Today, I have
herb and cheese spaetzle

with rack of lamb

and mint sauce
with greek yogurt.

Why are you crying?

It's just...

I...

Why are you crying?

It's just...

I...

I'm sorry.

I mean, are they
happy tears or sad tears?

Happy.

You have every reason
to be happy.

Thank you.

I mean, I want to cry,
it's that good.

It's... honestly,
it tastes incredible,

and I think it's gonna
inspire a ton of people.

And you inspire me.
It's good stuff.

- Thank you.
- Thank you.

I could lift that
out of this kitchen

and put that dish, tonight,
in my restaurant.

- Great job. Well done.
- Thank you.

When Gordon told me

that he would put my dish
in his restaurant,

I was like:
"This is, like, amazing."

And it was...
Like, so good.

Tommy, come on up,
please.

Go, Tommy!

What do we got here?

I have made for you
a pumpkin ravioli

with a creamy
Alfredo sauce.

So I need to have
the right balance

of the ratio of filling
to the outside.

That's what
I'm looking for.

I'm judging you like
a restaurant plate now, right?

Mm-hmm.

It's beautiful.

The balance is good.
The flavor's good.

Wow.

Good job, Tommy.

Thank you, chef.

These look gorgeous.

Thank you.

I cannot believe that...
11 years old?

- Yes.
- Is that how old you are?

At 11, that you're
putting up food

that's at the same
exact level

that you find
in restaurants.

- Great job. Well done.
- Thank you, chef.

The judges loved my dish.
It's so amazing.

And it's really awesome.

Sage, let's go, please.

Describe the dish,
please.

It's a vegetarian lasagna

with a cherry tomato
and micro basil salad.

The pasta's
cooked beautifully.

You've got
that nice thickness.

If I could season
the vegetables a touch more,

it would match
the delicacy of that pasta.

- But good job. Well done.
- Thank you.

Jewels, come on up.

My dish is gnocchi
in a tomato sage cheese sauce.

The gnocchi are very light.

- Thank you.
- It's beautiful. The balance is good.

The flavor is good.

This is a great dish.

- Delicious.
- Thank you very much.

Troy, please come up.

Explain to me
what we have.

Fresh fettuccine
with jumbo sea scallops,

tiger shrimp,
and a garlic sauce.

Pasta's great.
I love the vegetables.

- Pretty darn awesome.
Good job. - Thank you very much.

Next up, Sara.

Right, what is that dish?

I made meatballs
with fettuccine.

You got the seasoning
of the meatballs

- absolutely spot-on.
- Thank you.

I just wish that
I had the same seasoning

in the pasta as you've got
in the meatball.

Good job, Sara.

Gavin.

What do we got here?

It's a tortellini,
beef-pecorino filling,

with a sage butter sauce.

Now tell me
about tortellini.

Where did you first
have your tortellini?

Sometimes we order out
from this place, this deli.

I ate them, and I realized
I can just make this.

So I started making it.

You started making it
when you tasted it there?

- Yeah.
- So you've never cooked in Italy?

- No.
- No.

- No.
- No.

- You like pecorino cheese?
- Yeah.

Better than parmesan?

I like a parmesan cheese
a little bit better,

but the saltiness
of the pecorino

goes a little bit better.

Oh, you know this pecorino's
more salty than parmesan?

- Yeah.
- That's very impressive.

Where are you from?

San Francisco.

You cook like
a real San Francisco native.

Good job, buddy.

Thank you.

- Good job, Gavin.
- Thanks.

All right, the last dish.

Noah, please step forward.

Walking up to the judges
was intense.

I'm scared, I'm nervous,
I'm stressed out.

This is a chicken Milanesa

with fettuccine pasta
and chimichurri.

You make pasta a lot?

Yes.

The flavor is great.

The technique is spot-on.

The only thing
I would do different

is cook the pasta
a little less,

just so it's
a little more toothsome.

Everything else is awesome.

- Good job.
- Thank you, chef.

- Technical tonight. I mean,
very technical. - Absolutely, I mean...

- Tortellini?
- Rack of lamb?

Spaetzle.

- Incredible.
- Incredible.

You all made
some amazing pasta dishes.

They were so good,
you made it really tough

for us to figure out
who's going to the next round.

Difficult.

Would the following cooks
please step forward?

Noah, Sara, and Sage.

You cooked amazing dishes.

But I'm sorry to say

you're not going
to the next round.

Please hang on to those aprons
and wear them with pride.

Meeting the judges
was really cool.

I'm very happy
to have met them.

Of course, they were the ones
to send me home.

But I won't hold a grudge.

We're fine.

Gavin, Troy, Jewels,
Dara, and Tommy,

congratulations.

You all are moving on
to the next round

of MasterChef Junior,
well done.

I feel amazing.

I want to win
MasterChef Junior so much.

It's just... ooh, I get chills.

It is now time
for a new challenge

to test another talented
eight young home cooks.

Alexander, Kaylen,
Ethan, Hana,

Sarah, Lishai, Nathan,
and Amanda.

Wow.

Are you guys ready

to find out what
you have to make for us?

Yes, chef!

I was like:
"What's behind the curtain?"

I'm hoping for there not to be,
like, cabbage or liver.

I don't like cooking organs.

I'm the one that got
to set up this challenge.

So I pickeone
of my favorite kinds of food.

They're challenging,

difficult to perfect,

but are guaranteed

to put a smile
on everyone's faces.

Your next
cooking challenge is...

Oh, my gosh.

Are you ready?

Yes, chef!

Your next
cooking challenge is...

Oh, my gosh.

Yay!

Desserts!

- Cake!
- Chocolate fountain.

Cupcake!

Mm-mmm.

Graham reveals these treats.

I'm so happy to eat them.

Or are we supposed
to cook them?

We want you guys to each
make us one amazing dessert

that any of us three could put
in one of our restaurants.

Those who cook the best
desserts tonight

will move on to the next round
of the competition.

Clear?

- Yes, chef!
- Good.

Your 60 minutes starts...

Now.

I'm looking for the raspberries
and blackberries.

I'm looking for chocolate.

Light brown sugar
has less molasses.

Dark brown sugar has more.

I really like
making French pastries,

such as French macaroons
or cream puffs.

I don't like
to be overly confident,

but I definitely
know my way around desserts.

Here we go.

Tough one?

It's very tough.

This is where
you can really be creative.

But also,
it takes so much skill.

This group
has the oldest contestant

in the competition, at 13,
which is Alexander,

and the youngest contestant,
which is Nathan, age 8.

It's amazing to cook
in that kitchen.

It's so fun!

But some of the equipment
is bigger than me.

How is he gonna
get it on the bench?

Good job, Nathan.

I'm making mini apple pie

with a cinnamon-spiced
whipped cream.

I wanted to make it because it
has, like, a lot of flavors.

So I'm trying to make it work
for all the judges' palates.

I am making a mint-lime
surprise cupcake.

Cupcakes
are my favorite thing.

And in my world, mint and lime
go really good together.

18 minutes to go.

Check your timing, guys.

Right, Sarah,
how are you feeling?

Good, chef.

Careful,
that's hot water.

Careful, careful, careful.

Right,
what are you making?

I'm making
a molten lava cake, chef.

Why don't you just make
a cookie or a cupcake?

Why molten lava cake,

the most difficult dessert
to pull off in a restaurant?

Because I think that'll
impress you if I get it right.

Who makes the best chefs,
girls or guys?

- Girls.
- Why?

Even in the olden days,
they were cooking.

and men were just
sitting there watching tv.

Even in the olden...

No offense to you.

No offense to me.
Oh, am I from the olden days?

Yes, chef.

Wow.

- Nathan.
- What's going on, Nathan?

Hi.

What do you got happening here?
What's this?

A meringue roulade.

Very good meringue.

Nathan,
what is your food dream?

I'm gonna save up to open
a restaurant with my dad.

Good job.

Make sure that meringue
doesn't fall, all right?

Andale, andale!

Right, Alexander,
how are you?

I'm great.

Now, what are you making?

I'm making pistachio
French macaroons

with a vanilla bean
dulce de leche filling.

Wow, first of all,
one of the most complicated,

sophisticated petit fours
anywhere in the world.

Have you made these before?

I have.
I learned these when I was 11.

and why are you
knocking them down?

To get any excess air
out of them.

Mm-hmm.
Clearly you know your stuff.

- Alexander, good luck.
- Thank you, chef.

Burning hot.

Two minutes to go.

Everybody,
got to start decorating.

I think tonight
we're gonna get some

incredible desserts
from these kids.

I mean, look at the
determination on their faces.

Extraordinary.

Moms, dads,
90 seconds left.

Make sure that
they look beautiful.

Ten, nine, eight, seven,

six, five, four,

three, two, one,

and stop!
Hands in the air!

Well done, all of you!

It is now time to taste
those amazing desserts.

We are going to start
with Alexander.

They're pistachio macaroons

with a vanilla bean
dulce de leche filling.

That is amazing.

Those look beautiful.

You're 13 years old, and these
look to be the best macaroons

that we've ever had
in MasterChef.

I want to take
that whole plate

into that corner
and just mow them down.

But I'm gonna be nice
and share them. Incredible.

Thank you.

Visually,
they look beautiful.

Tell me how you
made that filling.

I used condensed milk
and I had fresh vanilla beans,

a bit of butter.

I added my heavy cream

and cooked that
a little bit longer.

I mean, listen,
they're delicious.

Here's the bad news.

You've now perfected
the most dangerous dessert

anywhere in the world.

So everything you do
from now on

in this competition
is downhill.

That's your fault,
not mine.

I'm gonna prove you wrong.

Brilliant.

Good job.

Sarah,
please bring it up.

I'm kind of nervous,
because I think my lava cake

turned out, but I'm not sure
until the judges cut into it.

wow.

What do we have here?

Here we have
a molten lava cake

with glazed raspberries

and a raspberry
and orange juice sauce.

So what are you hoping
is inside this?

Chocolate.

- So kind of running out?
- Yes.

- Like lava?
- Yes.

This is what we call
the moment of truth.

This is what we call
the moment of truth.

Sarah, I think
that you have...

Nailed it.

Yeah!

That is amazing.

This is probably
the best molten lava cake

that we've had
in MasterChef,

and you're
nine years old.

Thank you, chef.

Awesome, awesome.

Thank you.

That's for you.

You got chocolate
all over your... here.

Over here as well.

Here. There you go.

I ate some
of my test cake.

I'd give it
ten out of ten.

That is delicious.

- Thank you.
- Good job.

Well done.

Next up, please, Lishai.

This is a mini apple pie with
a cinnamon-spiced whipped cream

and a butter cherry
apple cider sauce.

I think everything
tastes delicious.

The apples,
a little undercooked.

There's a little crunch
still left to them.

Maybe sweeten up
the whipped cream,

Add a little more spice
just to kind of kick it up.

- Thank you, chef.
- Great job.

Okay, next, Ethan.

I made
dark chocolate truffles

flavored with orange
and coffee.

- You temper your own chocolate?
- Yes.

How old are you?

- 11.
- Wow.

The chocolate might be
a little bit grainy.

It should be
really smooth inside.

But really good.
Good job, Ethan.

Thank you.

Next up, Hana.

Scone shortcakes

plus blood oranges
and strawberries.

Unfortunately,
they're sort of dry.

However, the blood orange
is delicious.

- Good job.
- Thank you.

Really good job.

Next up, Amanda.

This is my amazing
salted-caramel brownie.

Not cooked all the way.

Could've gone
a little longer.

However, it's decadent

and you nailed
that salted caramel.

- Awesome.
- Thank you.

Okay, next up, Kaylen.
Let's go, my darling.

Thank you.

What do we have here?

These are mint lime
cupcakes.

- They smell good.
- Thank you.

I said the dessert had
to have sophisticated flavors

and be restaurant-quality.

Mm-hmm.

Is this restaurant-quality?

Yes.

I agree.

Last but not least,
Nathan, let's go.

What is this dish?

It's a meringue roulade
with a little stack

of balsamic
seasonal berries.

Where's the roulade gone?

'Cause it's gone
rather flat.

It didn't poof up
the way I wanted it to,

so I tried
to roll it up both ways.

Um, here's the thing.

It's not the most attractive
dessert, let's get that right.

- Yes.
- Yeah?

But it does
taste delicious

and it's got that crunch
on the outside.

Really good job.
Huh?

Really good job.
Well done.

Thank you.

You know, like,
in life...

Maybe you've
experienced this...

Things don't always
go your way.

Yes, they do not.

And when things don't
go your way, what do you do?

You try to fix them.

Fix them, improvise.

Did you improvise today?

- Yes.
- I like that.

It's really good, man.

- Thank you.
- Really good.

- For an improv, I like it.
- Thank you.

Good job, Nathan.

Whoo!

Delicious.
Everything was tasty.

So much creativity going on,
flavors, textures.

All of you, great job.

I'd now like to invite
all of you

to come down to the front,
please, let's go.

This means the world to win.

It would help me save up
for culinary school

and for my restaurant.

Would the following people
please step forward?

Ethan, Amanda,

Lishai, Hana,

and Nathan.

You guys did
yourselves proud,

you did me proud,
and you did your parents proud.

But I'm sorry that you did not
make it into the next round.

I'm feeling so sad.

It's disappointing.

But I'm proud of myself,
very.

I am not gonna stop cooking.

You'll see me again.

Sarah, Alexander, Kaylen,

you three are

moving on
to the next round.

Great job.

I'm really psyched
that I'm in the top 12.

Watch out, Gordon.

Just wait
until you see my next dish.

Okay, top 12,
make your way down here.

Let's go.

All of you,
congratulations for making it

into America's
top 12 MasterChef Junior.

Well done!

The real competition
starts now.

Yes, chef.

I will be America's first
junior MasterChef.

Look out.

Next time
on MasterChef Junior.

The competition
reaches new heights...

Move it.

...as the junior home cooks
face off

in their very first
mystery box challenge.

Oh, my god.

Young man, that packs
a powerful punch.

Then it's
an elimination test

inspired
by the judges' childhoods.

Any resemblance?

And the pint-sized chefs...

I love it.

...perform like culinary giants.

- You nailed it.
- Explosive flavor.

You have a natural gift.

The food world is gonna
be lucky to have you in it.

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