All language subtitles for MasterChef Junior - S01E02

Last week...

the search for America's
first MasterChef Junior...

Wow!

...began with the most talented
young home cooks in America

competing for a spot
in the MasterChef kitchen.

Yes!

But only a handful

made the grade.

It's pretty phenomenal.

I'm blown away.

Wow.
This is a great dish.

This is probably
the best molten lava cake

that we've had,
and you're nine years old.

Now the top 12 junior
home cooks in America

will face huge challenges.

They uncover
their very first...

Move it!

...mystery box challenge.

Oh, my god!

Young man, that packs
a powerful punch.

And then it's
an elimination challenge

inspired
by the judges' childhoods.

Any reselance?

Tonight, these
pint-sized chefs...

I love it.

...will 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.

Welcome, everybody.

The top 12 feels amazing

because it makes me
one step closer

to becoming the next
junior MasterChef.

Come down here and join us.
Let's go!

And I definitely want to have
a restaurant when I grow up

or be a wrestler.

Being in the top 12 is honestly
the most amazing thing

I could ever imagine.

There's pretty fierce
competition, I'm not gonna lie,

but I think I'm very capable
of winning.

Congratulations to you all
on making it

into the next round
of MasterChef Junior.

Now, whoever does win
will be taking home

the MasterChef Junior trophy,
and there's something else.

Another small prize.

$100,000.

100 grand?
100 grand.

I'm like:
"What? This is real?"

And I was so, so excited.

If I get it, I would really like
to take my brothers

to an amusement park
or something.

Imagine how much candy
you can buy with $100,000.

What would you do?

I'd throw a party.

Would you buy your mum
something special?

- Nah.
- No?

Alexander?

My dream is to go to the
culinary institute of America

for college.

- Didn't you go there, Graham?
- I did not.

You did not.
It explains a lot.

No matter who wins,
you all represent

the culinary future
of America.

Now, you might be small,
but the challenges

that we set for you
will be as big

as we always set
in this kitchen.

Please, go to your stations.

It's time to face your first
mystery box challenge.

You'll each have one hour
to cook and present to us

one amazing dish
using the ingredients

hidden under those boxes.

The person with the best dish
will get a huge advantage

in the next round
of the competition.

It's really incredible
just to think

that we're using
real mystery boxes

just like the adult
MasterChef contestants.

On the count of three
carefully lift your boxes,

and there is one
very, very special ingredient

we've never used before
in a mystery box challenge.

Oh, my god.
What is it gonna be?

What is gonna... is it gonna be
duck, chicken, horse?

- You never know, man.
- One, two, three.

Lift!

Whoa!

You have under your boxes
filet mignon,

tiger shrimp, puff pastry,
mixed berries,

butter potatoes, blue cheese.

Yucky.

It smells like feet,
and I've had blue cheese.

It tastes feety-ish.

Gross.

Has anybody spotted
that very special ingredient?

Dig a little deeper.

I see it.

I found a tablet.
This is awesome.

Yes.
It's a tablet.

You'll each have three minutes
to use skype on that tablet

to call a friend or a family
member who can help you come up

with a dish
that will make the most

of those amazing ingredients.

Is everybody ready
to use skype?

Yes, chef!

Your time starts now.

- Hi!
- Hi, jewels.

Hi, daddy.

Nice seeing you.

- Oh, my god, I miss you.
- We miss you too.

So I just opened up
this mystery box.

- Okay.
- So listen what I'm gonna make.

Great grandma's latkes
with a twist.

Yeah.
I like it. I like it.

Thanks.

Break a leg!
Good-bye!

Wait, wait!

Just don't try to get rid
of me so quick.

I'm super excited
to get some tips

from one
of my mom's best friends.

- Here are the ingredients.
- Okay.

She's really good at cooking.

You have some great stuff there
to make a teriyaki sauce.

If you want to do, like,
shrimp skewers and then use

the ginger
and the soy sauce.

- Okay. - I don't know what
to make with the shrimp.

My friend Frank
owns a restaurant,

and he just has
really good advice.

Why don't we try and do
something like a garlic-basil,

something Asian?

So olive oil, basil,
soy sauce, garlic.

- What do you think?
- Okay.

It is time to end
your skype calls.

Skype high-five!
Whoo!

Thank you!
Bye.

Everyone know what
they're planning to make?

Yes, chef!

Let your imagination go wild.

Your 60 minutes starts...

Now.

Let's go!

This is really important.

First mystery box
coming right out of the gate

to establish
your place as a real competitor,

and kids, with their
imaginations, are so wide-open.

They open that mystery box,
and the world is their oyster.

I'm making Asian-style
marinated steak and shrimp.

Not many people are marinating
their steak

and their shrimp in soy sauce
and Asian-style food,

so I think that flavor of the
steak was gonna wow the judges,

and hopefully I'll get
on the top.

I'm making a rub
for my filet mignon,

and then I'm gonna make
a mixed berry vinaigrette

over an arugula salad
and garnish with onion rings.

I feel really good
about this dish.

I think that it's different.

Young lady,
what are you making?

I'm making
grilled filet mignon

and I'm going
for really spiced.

You're going for medium rare,
medium, well done?

- How do you...
- Medium rare.

And how do you know it's going
to be medium rare?

By touch.
It's all by touch.

By touch, okay.

So you're the youngest
in this competition?

- Yes.
- Yup. You feeling nervous?

No.
Age doesn't really matter.

- Good luck.
- Jack.

So what's up
with the Hawaiian shirts?

- Dude, I love it.
- I don't know.

I just really like
Hawaiian shirts.

- You have a lot of 'em?
- They're really comfortable.

- Can I call you "Hawaii Jack"?
- Sure.

You got a lot of stuff
going on here, buddy.

I know.
It's a lot.

- It's a lot.
- Like, a lot.

What are you makin', man?

Pan-seared filet mignon
and sauteed shrimp.

Well, you did a good job.
What's in the sauce?

That's just some butter,

some heavy cream,

and some mushrooms
and stuff... whoa!

Uh-oh. That's hot.
Be careful.

Don't burn yourself.

Yeah.
Good luck, buddy.

Hi, Molly.
How are you?

I'm doing great.

So you're 12 years old.

This is
your first mystery box.

Yes.

What were you thinking
when you saw

the ingredients
under there?

I wanted to stick
with my traditional background

and do a Hungarian goulash.

We have everyone
from age 9 to 13.

What do you think
that age actually has to do

with the competition?

13-year-olds have more skill
than 9-year-olds

since they've had
more opportunity to practice.

Doesn't mean that they're
not good enough to win.

Sure.
Good luck.

Right, Alexander.

Describe the dish for me,
please.

It's a pan-seared filet mignon

with a thyme-ginger butter,

roasted carrots,
and I'm also doing

a mixed berry puree,
a spicy one.

Well, that's a lot to do
in that short period of time.

Now on an average week
how many times do you cook?

Five to six.

You cook five to six times
a week?

- Yes, I do.
- Wow.

You are definitely a chef

in the making, aren't you?

- Yes.
- Good luck.

- All right, Troy.
- Yes, sir.

What does it take to win
this competition?

What it takes to win
is to be focused,

creativity, some skill.

What'd you put on there?

A little salt and pepper,
bay leaves,

and some thyme
and butter.

Good.
Got a good flavor.

Like blowing... it, like,
blows up in your mouth.

- Explosive flavor.
- Exactly!

Nice.

Just under four minutes to go.

If I look around this room, it
would be very difficult for me

to identify these plates as
belonging to junior MasterChefs

between the ages of 8 and 13.

I would really say
we have dishes out there

that are at adult level.

I mean, Sarah, she has
marinated those filet mignons

in a spice rub.

That is
absolutely phenomenal.

Alexander's
seriously composed.

I mean, he cooks
five, six nights a week.

Oh, he does?

That's more than most adults
in America.

Yeah.

Jack has got it all going on.

I tasted
his mushroom cream sauce.

Fabulous.

30 seconds to go, all of you!

Be creative!

Show off your artistry,
your talent.

We want to see
beautiful dishes, guys.

They have to be beautiful
and delicious.

Ten, nine, eight,

seven, six, five, four,

three, two, one, and stop!

Three, two, one, and stop!

Well done.

Throughout the mystery box
challenge,

the judges taste elements of all
the junior home cooks' dishes

as they come together.

They now take one last look to
choose the top three standouts,

and the winner of this challenge
will receive a major advantage

in the next round.

We have been
absolutely blown away

on the back of the standard

that you have produced
this evening.

There are three
standout dishes tonight

that we would like
to examine further.

This junior MasterChef
really challenged themselves,

and the final result
really showed.

Please step forward...

Alexander.

Let's go.

Right.
Describe the dish, please.

It's a pan-seared filet mignon
with garlic mashed potatoes,

butter-glazed carrots,
and a spicy mixed berry puree

with a fresh green salad.

So, visually,
it's got that wow factor.

We don't generally serve salad
underneath the steak.

If you're gonna have a salad,
then you got enough room

on the plate here to have
the salad on the side.

Here's the thing.
Carrots, cooked beautifully.

Love that fragrance
of the ginger in there as well,

but what you have nailed,
tonight, is that mash.

I've tasted thousands of plates
of mash cooked by professional

chefs, and there's always
the occasional lump,

or there's a rawness
to the garlic.

Roasting the garlic,

and then pureeing the garlic

through the mash,
a very smart thing to do.

As a challenge
in your first mystery box,

you came up
with a very good dish.

- Great job.
- Thank you.

Looking at the steak,

the outside is
beautifully seared,

so your pan
was at the right temp.

Alexander, how old are you?

I'm 13.

I see a lot
of myself in you.

I was nowhere near
where you are at your age.

It took me twice as long
to get to that point.

I'm extremely excited
to see what you can keep doing

as we go along.
Good job.

Thank you.

Where did the idea come from
for the spicy berry sauce?

I was really fascinated.

Well, immediately
when I saw the mixed berries,

I knew that I wanted
to make a puree with them,

But I didn't want
to just blend them.

I wanted to make them
a little bit more unique,

so I decided to make it spicy.

- Good job, Alexander.
- Thank you.

All right, the second dish that
we would like to look at closer,

this cook was bold enough
to use

both the shrimp
and filet mignon.

Please step forward...

Jack.

Oh, my god, yes.
Yes!

I'm not here right now.

Like, this is a dream, right?

Wow.

It is a pan-seared filet mignon

with sauteed shrimp,
a potato puff,

and some glazed carrots
with a mushroom cream sauce.

Beautiful.

Look at the outside.
Look at that crust.

Yeah.

That sear, and then nice

and pink in the middle.

- Awesome job.
- Thank you.

So... look at that.
It's like a sea monster.

Doesn't it look like it's
gonna come and get you?

Oh, god.

How do we know
if this is perfect?

Just white, not transparent,

and we don't want it
to be rubbery.

It looks perfect.

How old are you, Jack?

I'm ten years old.

Do you like carpentry?

Have you ever worked
with hammers and stuff?

- Hm, not that much.
- Okay, 'cause you nailed it.

I mean, I'm talkin', like:
"Bam" Like with a hammer.

Like, destroyed it.

- Good job.
- Thank you.

Who did you talk to
for some last-minute tips?

My dad's friend, Frank.

He and his wife
own a restaurant.

It's called Frankly Thai.

What's Thai about your dish?

- I used a lot of soy sauce.
- Here's the thing.

You cook like a dream,
I'm telling you.

The filet is beautifully done.

Shrimps are seasoned
and cooked beautifully.

Yeah, you put food
on a plate with finesse.

A small, young man that packs
a very powerful punch.

- Thank you.
- Oh, my god.

You should all know
that the third dish

was a very, very
difficult decision.

The person we want
to come up here

and join Alexander and Jack
is...

Troy.

Well done.

Troy's dish looked really good

and was "presentated"
beautifully.

Troy's just an amazing cook,
and I think that he deserves it.

Tell me about your dish.

I made a filet mignon
with root vegetable hash

with a poached egg on top
and a demi-glazed soy sauce.

- It's gorgeous.
- Thank you.

Who taught you
how to plate like that?

- You been studying?
- Yes.

Wow.

You have the bitterness
from the arugula,

and you have the sweetness
from the root vegetables.

The steak has a good crust.

The rub is amazing.

I nevethought
about putting bay leaves

for a steak rub,
but the flavor is veryntense.

Very impressive.

Thank you.

Why medium well?

Because I like
the crunch on it.

And what would I change?

Not much, to be honest.

Maybe cook the beef
medium rare.

- Okay.
- But that's how you like it.

- Yeah.
- But, remember,

you're trying to win us over,
not yourself.

- Yeah. Okay.
- You've done an amazing job.

- Thank you very much.
- And great finesse.

- Really well done.
- Thank you.

Alexander, Jack, and Troy,

Great job.
Three phenomenal dishes.

However, only one dish

can be the best and win
tonight's first

mystery box challenge
and receive a huge advantage

in the next stage
of this competition.

I want this advantage really
badly because it can help me

get through to the next round.

Please call my name!

I have to let everybody know
that I'm a fierce competitor.

I feel I performed great
in that challenge.

I want to win so bad.

The winner and the best
dish of the night,

Congratulations...

There was one dish that
literally nailed everything.

The winner and the best dish
of the night,

congratulations...

- Jack.
- Oh, my god!

My god.

Jack, the sear

and the temperature
on that filet mignon

was beautiful.

The shrimp was exceptional, and
even some of the best seafood

houses anywhere in the country,

They don't cook shrimp
like that.

- Delicious.
- Oh, my god.

For winning the MasterChef
Junior first mystery box

challenge, you get to come
into the MasterChef pantry...

- Yes.
- To find out your huge advantage.

- Are you ready?
- Yes.

Let's go, big man.

- Good job, man.
- Thank you.

Amazing.

Thank you.

- Great job.
- Thank you so much.

Let's go, bud.

10-year-old Jack
is now in control

of the elimination test.

At the end of this challenge,
two junior home cooks

will leave the competition.

Jack, welcome to the amazing
MasterChef pantry.

It's time to find out the theme
of this challenge.

Now I know that we look
like wise, old men to you.

Not really.

- No?
- You look like wise, young men.

Ohh.
Thanks, bud.

You're welcome.

Under these cloches

are our favorite dishes

from back
when we were your age.

Jack, do you recognize
this handsome young man

with a full head of hair?

No, but I'm guessing
it's you.

I was eight years old,
and you know

what my favorite food
was back then?

No.
What was it?

Chicken wings smothered
in a delicious, tangy sauce.

I could literally eat them
every day.

Those look great, but...

This guy enjoyed something
totally different.

Any resemblance?

Um, not really.

- None?
- No.

When I was a kid
my favorite food to eat

was basically a party
in a bun.

A perfectly-cooked burger.

I love burgers.

To me they represent

what's best about America...
beef.

Jack, look at that dude.

Seriously.
Not a wrinkle anywhere.

- That is me, age eight.
- Wow.

When I was your age,
it wasn't chicken or beef.

They weren't my favorites.

It was something crunchy,

delicious that came

from that
beautiful English seaside.

Delicious fish fingers.

Now, we want you to make
a refined, MasterChef-worthy,

restaurant-quality dish
inspired by the kind of food

that we loved
when we were young.

Wow.

For your first advantage, Jack,
you will not have to cook

in this challenge.
You are safe.

Oh, my gosh, yes.

And you will not be leaving
tonight.

Yes!

And for your second
game-changing advantage,

you and you alone will get
to decide

which of our three
childhood favorites

everyone else out there
in the competition

will have to cook tonight.

Jack, which one of our three
childhood favorites,

fish fingers, hamburgers,
or chicken wings,

is everybody out there
going to have to make?

Wow.

Um...

Hello.

Oh, my god.

That's right, everybody.

Because Jack won
the mystery box challenge,

he is now safe
from elimination tonight.

The second advantage we gave
Jack was deciding

what all of you will be cooking
in tonight's challenge.

In the pantry
we gave Jack the choice

of three different types
of food

that we actually used
to love to eat as kids.

All right.

Everybody, Jack chose...

Hamburger!

But we are not looking
for a plain, flat,

gnarly-looking burger
like this one.

We want a gourmet burger.

I think that Alexander's
the one to beat.

He's got the most knowledge
about food.

He's been cooking
for the longest,

and I'm hoping that he
will over-think the burger

and put ridiculous toppings
on it.

Unfortunately, at least two
of you talented home cooks

will be leaving
this competition tonight.

You're gonna have one hour
to make us

an innovative
MasterChef-worthy burger.

Your time starts...

Now.

Let's go.
Let's go, guys.

Use the time wisely.

Check everything, guys.

The pantry was absolutely nuts.

Everyone was freaking out.

Everyone was running
all over the place like:

"Oh, my gosh.
I need this.

I need that."
Everyone was freaking out.

It was totally chaotic.
Move, you animals!

Move it!

All you could hear was,
"Where's the oregano?

Where's the potatoes?"

- Watch out! Ketchup.
- Ketchup's right here.

But overall
it was pretty awesome.

Go!

This is so heavy!

Here we go.
Let's go, guys.

Come on.

Create that stunning,
MasterChef-worthy burger.

I'm making
an Italian-style burger.

Jeff's from Italy, so he's
probably had an Italian burger,

so I'm a little bit nervous.

I think Jack picked
a really good food

because it takes a lot
of time to perfect,

you know,
beef and mixtures of pork,

and my ingredients come
from Italy and then American

and Mediterranean,
so I call it

the "all around the world"
burger.

This is our first elimination.

Sadly, I mean, there's gonna be
some tears tonight.

So we're not looking
for the average burger.

We're not looking
for the sort of comfort zone.

Okay, chef.
What would you do, Gordon?

I would do a classic gourmet
beef burger with an 80/20 blend,

so 80% beef, 20% fat,

and then I would top it
with a nice caramelized bacon

and then a beautiful slice
of mature cheddar.

What I would do is three
sliders, very small, just beef,

and then I would distinguish
them by doing, like,

three European cheeses, and I
think that would really get

the judges' attention.

Right, Molly.
How are you doing?

- I'm doing good.
- What are you making?

I'm making a Korean barbecue
burger with kimchi.

I'm flattening rice,
and then I'm gonna fry it.

Okay, you're gonna make
a rice cake out of that?

- Mm-hmm.
- Why Korean?

I just thought it was different,
and I wanted to try it.

It's definitely different.
What's in here?

There is soy sauce,
sesame oil, ginger, garlic.

So, that's quite dangerous
tonight, going Korean style.

You're gonna make
a rice cake.

That's gonna go
on top of the burger.

And the rice cake in a bun

with all those layers?

I've never done
an Asian-style hamburger

in my life.

Does that sound
appetizing to you?

This could cost me this
competition and make me go home.

For this elimination test,
mystery box winner Jack

has assigned the junior home
cooks the task of creating

a restaurant-quality gourmet
burger in just 60 minutes.

Make us the best burger
of your lives

because at least two
of you talented home cooks

will be leaving
this competition tonight.

Being up here on the balcony,
it feels really good,

because I'm not being
eliminated, and I can observe

the other competitors to see
what they're good at,

to try to trip them up
if I win another challenge.

Right, Tommy.
What are you making?

I'm making a breakfast burger
with tater tots side.

What's inside that blend?

It is cheese, turkey,
pork sausage,

and it's seasoned
with salt and pepper.

What kind of cheese
have you put in there?

- I put American cheese.
- Aye-yi-yi.

That's the ones I use to stick
the paintings on the wall.

So breakfast burger.

However, we're looking
for a gourmet burger,

so make sure you
elevate that burger,

get those flavors right.

- Good luck.
- Thank you.

Jewels, how we doing?
Talk me through it.

So I have prepared
a lamb burger, and...

That could be dangerous, 'cause
that can dry out so quick.

Yes.

Did you put anything
in that lamb mixture to...

I didn't. However,
I have a really nice sauce.

You want to taste this?
It's really, really good.

Basically it's tzatziki
with mint, goat cheese,

and greek yogurt.

Mm-hmm, mint,
goat cheese and greek yogurt.

- Yeah.
- Good luck.

Alexander, so the reason we're
all cooking hamburgers today

is Jack said that he was
really worried about you

as his number one competitor,
so he thought

the burger
might take you out.

He said
that you might over-think it.

Well, I didn't get tripped up
with the berries.

I'm not getting tripped up
with the burger today.

What are you doing? Sliders?
I see the little buns.

I'm gonna do some sliders
on mini brioche buns.

I'm about to make my crispy
mini fried onion rings.

Are you serious?
Is Jack right?

Are you over-thinking this?

I'm not over-thinking this,

'cause all my components
on my plate

will mingle together.

You may want to stand back,
'cause these pop.

I may want to stand back?

You're right.
I may want to stand back.

I like the fried kale.

That's a cool technique.

Good luck, buddy.

- They're pretty incredible, huh?
- Yeah.

I mean, a complete array.

Diversity beyond belief.

Alexander
is doing everything.

He's making
his own kale chips.

He's making his own spicy
onion rings, sauteed mushrooms,

and then sliders
on top of it.

- Unbelievable.
- It's amazing.

Tommy's doing

a breakfast turkey burger,

which doesn't really
sound appetizing.

Dry.

Not only that,
but it's very bland.

There's hardly
any seasoning there,

and then he put a processed
American cheese in there.

So Gavin is taking on the theme
of an Italian burger.

It's square.

It has an Italian pork sausage
in it,

and then his side is a cucumber
tomato burrata salad.

- Wow.
- So he's got an Italian theme

going through the whole burger
and side.

One minute to go!

Got to start applying
your finishing touches

now to your burgers.

Taste everything before it goes
on that plate!

Jack, who's lookin'
in trouble?

Sarah's definitely looking

like she's in a little bit
of trouble.

Sarah, what do you think
about Jack?

- Do you agree?
- I don't agree, chef,

and I am telling Jack
I will remember that.

Finish 'em up, guys.
Come on.

Ten, nine, eight,

seven, six, five,

four, three, two,

one, and stop!

Whoo!

Great job.

Even from here
your dishes look stunning.

Right, let's start off
with...

Alexander.

- Incredible.
- Thank you.

The plating, visually,

When we talk about
restaurant-quality dish, guys?

This is a dish that I couldn't
distinguish from a restaurant.

It's amazing.

I only hope the taste
is amazing as it looks.

How did you want
to cook the meat?

Medium, medium-rare.

It looks perfectly medium
to medium-rare.

How did you get the temperature
of the beef just right?

I just do it by eye, and I've
done this many times before.

You've done this
many times before?

Yeah, I make sliders
for my family at home.

Oh, you do, do you?

What else is on here?
What kind of cheese?

It's pepper Jack cheese,
and then there's a simple

lemon arugula salad,
caramelized mushrooms

with crispy mini onion rings,

and there's also
a black garlic aioli.

It's interesting.

I never thought of making
a black garlic aioli.

Nice idea.

- Take some notes, chef.
- Yeah.

Wow.

Jack?

- Yes.
- Tough competition here.

- I know.
- You worried?

No.

Jack, I might be worried.

That has to be one
of the most attractive sliders

anywhere in the country
tonight.

- Great job.
- Thank you.

So, why the kale?

I think it's, like,
a really nice alternative

than using potatoes.

I really like going outside
of the box and making things

really different, and it's also,
like, a lighter option.

Burger's delicious.

They taste as good
as they look,

and they've got
that star-quality.

You know, I come
across a lot of young chefs,

and there are chefs
that need to be taught,

and then there's
a bracket of chefs

that are natural at cooking.

Young man,
you have a natural gift

and a very strong connect
with food.

- Great job.
- Thank you.

Well done.

Alexander,
what more needs to be said?

It tastes great.

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

Thank you.

Okay, next up.

Tommy.
Let's go, please.

Walking up the judges,
it was really nerve-racking.

My heart was pumping, and I
really hope that I did enough

well to get me,
you know, safe.

All right.
Describe your burger.

I have made a breakfast burger
with American cheese,

then the patty, bacon,
a fried egg,

and sweet potato tater tots.

And what's this?

That is the cheese
that has been put

Inside the middle
of the patty.

- And is that the processed
cheese squares? - Yes, it is.

Mm-hmm, and why would you put
that in between the burger?

I wanted it to melt nicely so
that, when you eat the burger,

you get that taste
of melted cheese.

So, when you've got this thick,
processed cheese,

You're never gonna melt that.

Because it's processed,
it needs help.

Either salamander,
where it gets glazed,

or like something on top
to cover it so it melts.

However, the bun,
really nice and crispy,

Bacon cooked
beautifully.

Fried egg, um,
it sort of gets lost

with that strong cheese flavor
inside that turkey,

Which is slightly dry.

- Thank you.
- Thank you, chef.

I got some little bit
of bad news for you.

I've never had a turkey burger
in my life that I've liked.

I just don't like it.

If you had to do it again,
would you do a turkey burger?

Probably because I really
love the taste of turkey,

but it's just kind of hard to
cook since there's no fat on it.

It's so dry.

Now, here's the thing.

In life you make
lots of decisions,

and the one thing
you need to learn,

you're never gonna make
everybody happy,

But I do believe that all
you really need to know

about the restaurant business
is that people want

to eat breakfast all the time.

You've certainly hit
on that theme

with your breakfast burger.

The question is, can breakfast
save you from elimination?

I do believe that people want
to eat breakfast all the time.

You've certainly hit
on that theme.

Now, the question is,
can breakfast

save you from elimination?

We'll find out.

All right.
Next up, Gavin.

How we doin', boss?

- Good.
- Explain to me your burger.

It's like
an Italian-inspired burger.

It has grilled onions,
sliced tomatoes, arugula.

I also have a cucumber tomato
salad with a little bit

of aged
balsamic vinaigrette.

So now we'll taste it.

Very smart seasoning
all the way through.

- Thank you.
- The salad over here?

Amazing on its own.

It's a really smart side.

- Thank you.
- Good job, Gavin.

Know any Italians?

I think you're Italian.

I am Italian.
Yes, I am.

There's two kinds of people
in the world.

There's Italian people
and people

who wish
they were Italian.

- That's it.
- Okay.

My shoes are Italian.

I love the Italian sausage
in the burger.

- Yeah.
- How'd you think of that?

Was that just something
that ca... popped into your head?

Yeah.
I like the sausage a lot, so...

Me too.

I love the Italian seasoning.

I think your salad's
really smart,

and any of my Italian
restaurants, if I wanted to put

on an Italian burger, this
would be a terrific example.

- Bravo.
- Thank you.

Next up, Sarah.

Yeah!

Describe the dish.

Today I made for you
a pretty straight-forward

all-American burger
with grilled pineapple, bacon,

and accidentally cabbage
instead of lettuce.

Did you not realize
that it was a cabbage?

No.

The burger itself
is slightly overcooked.

However, the pineapple works.
I like that kind of flavor.

You've elevated
a basic grain burger

into the premier league.

- Well done.
- Thank you.

Next up, please, Jewels.

Explain to me what we have.

That is my lamb burger.

I have caramelized onions,
arugula, avocado, and tomato.

The meat is a little dry,
but the whole idea behind it,

it's really great.

Thank you.

Next, Kaylen.
Tell us the dish.

It is a beef and pork patty

with bacon
and a parmesan chip.

That's a great sear
on the outside.

Very good grilling discipline.

I'll tell you a secret.

If you invited me to your house
and you made me this burger?

- Yeah. - I would want
to come, like, once a week.

Keep on cooking like that.

Molly, let's go.

Walking up to the judges,
I'm feeling very nervous.

I'm just not proud
of my plate.

What's in there?

It's a Korean barbecue burger
with kimchi,

fried onions, togarashi fries,
and a little bit of slaw.

Wow.

I love your tenacity.

You know, you're fearless.

But the patty's
slightly dry,

the season's way off balance,
and the kimchi?

Yeah, that doesn't
really work.

However,
it's a gallant effort.

Thank you.

You look disappointed.

- You are?
- Mm-hmm.

You thought
you should have done better?

- Yeah.
- It's tough.

I have to tell you, Molly,

in these kind of competitions
we see even adults,

everyone wants
to do their best,

and sometimes when you can't
put on the plate

what's in your mind,
it's very frustrating.

Mm-hmm.

So, I love the idea
of an Asian burger.

It's a very, very good idea,

and I think that you know
as well as I do

it could have been a little bit
more in the execution.

It's very risky.

Yeah.

Do you think this was
a risk worth taking?

I don't know.

I just wanted to do something
I've never done.

Sometimes it can be a risk
that doesn't pay off.

All 11 of you
that cooked tonight,

you should all be very proud.

You've done an exceptional job.

Yes, we've had highs and lows.

Based on the quality
that you just produced, we need

a serious discussion
and a moment together.

Thank you.
Excuse us.

Ah, dear.
It's a tough one, this one.

Alexander's was certainly
the most restauranty dish.

You know, the thing is
with that kale,

you can get it crispy
in the oven,

drizzle it with olive oil.
You don't need to fry it.

So, Gavin, impressive.

- It didn't have the presentation.
- No.

But it had the flavor.
Kaylen's?

- Yeah.
- The "around the world" burger.

- One of my favorites.
- It was so creative.

- One of my favorites.
- Really good flavor.

And Molly's
was way overcooked.

It felt
like she kind of gave up.

Yeah, and Tommy's was dry.
Tommy's was really dry.

I think Jewels shot herself
in the foot by doing that lamb.

Not good at all.

- Ready?
- Yeah.

Okay, let's start off with
the good news first tonight.

There were three stand-out
burgers that we found to be

simply amazing.

The first
of the top three tonight,

congratulations...

Gavin.

- Thank you.
- Good job, Gavin.

Another great dish
from the top three,

and he's definitely
a major player...

- Well done, Alexander.
- Thank you.

Great job.

For the third of the top three
dishes, this home cook gave us

a burger that was exceptionally
seasoned, and I would go all

around the world to get one.

It is of course Kaylen.

Well done.

Thank you.

Well done, all three of you.

Unfortunately,
it's time to find out

the three junior home cooks

that just didn't quite hit
those high notes

that we were looking for.

And the sad news is,
unfortunately,

at least two
of you talented home cooks

will be leaving
this competition tonight.

Could the following three
please come down to the front?

Jewels...

Tommy...

And Molly.

Jewels, Tommy, Molly,

this is very difficult for all
of us, let me tell you.

Jewels, a talented 12-year-old
New Jersey girl.

I am hoping I am able
to stay here as long as I can.

This is just
such an amazing opportunity

that I don't want it
to ever end.

Tommy, 11 years of age and a
great, vast knowledge of food.

I really want to stay
in the MasterChef kitchen.

I definitely don't want
to go home.

It's an amazing place to be

with the judges and with all
the amazing equipment.

I'm definitely
not ready to go home.

Molly, a local girl
from Pasadena.

Sixth-grader and someone
that is incredibly ambitious.

I know I'm in trouble.

I'm trying to stop myself
from thinking this,

but I'm just hoping
Jewels' and Tommy's dish

were worse than mine,
if that's possible.

Jewels, Tommy, Molly.

There can only be one junior
MasterChef winner.

Please step forward...

Jewels.

Jewels, you just did enough
tonight...

to remain safe.

Please head back
to your station.

Thank you, chef.

Which means, Tommy and Molly,

I'm sorry to say your journey
in junior MasterChef

ends tonight.

But let me tell you something
really important.

Behind you two there
are thousands and thousands

of youngsters trying to get
where you are tonight,

and so you must continue to wear
those MasterChef aprons,

and every time you cook
for your family, your friends,

just think what you
achieved in this competition.

You should both go back
with your head held high.

Come up and say good-bye.

- Good luck, my darling.
- Thank you.

- Well done, Tommy.
- Thank you.

I'm really disappointed
about not making it farther,

but it was
a really great experience.

Just being here was definitely
like a dream.

My passion for cooking
has gotten so much stronger

since I've been here.

I definitely am making

my number one straight goal
in life to become a chef.

I'm a little sad because Molly
and Tommy are gone.

They were very talented.

I don't want to say good-bye
to my friends.

- You did amazing, okay?
- Thank you.

Competition is hard.

I'm kind of sad because
my friends are leaving,

and you never want, like,

someone you really like
to leave.

Keep cooking.
You're gonna do great, okay?

I'm sad that this opportunity
is over,

but this
was a great experience.

I met a lot of cool people.

I mean, the first day I cooked,
the judges said they loved it.

I mean, that's insane,
being 12 years old.

My dream has always been to open
up a restaurant when I'm older,

and one day I will open
that restaurant.

You will definitely
see me again.

The best, top ten junior

amateur chefs in the country.

How does that sound?

Well done.

Okay.
Get some rest.

Finish your homework.

Good night.

Next week at 8:00
on MasterChef Junior...

The competition
whips into a frenzy.

Whip it!
Whip like a man!

And a dish
any adult chef would fear.

The world-famous Gordon Ramsay
beef Wellington.

As the toughest challenge
in MasterChef history...

- Quick! Quick!
- Salt! Salt in the Wellington!

...with amazing results.

I don't think it gets
any better than that cook.

- A complete grand slam.
- Absolutely incredible.

- Great job.
- Whoo!

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