All language subtitles for MasterChef Junior - S01E03 - Whip It

Last week
on MasterChef Junior...

The competition reached
new heights...

Move it!

...and the junior home cooks

faced their first
mystery box challenge.

You nailed it.

Wow, it's gorgeous.
Very impressive.

Absolutely blown away.

Jack came out on top...

Oh, my god!

But it was the end of the road
for Molly and Tommy.

You should both go back
with your head held high.

Tonight, the competition
whips into a frenzy.

Whip it!
Whip it like a man!

Aah!

And the kids face a task
any adult chef would fear.

The world-famous Gordon Ramsay
beef Wellington.

- Oh!
- Swap!

And a tag team challenge...

- Quick, quick!
- Salt, salt on the Wellington.

...ends with mixed results.

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

It's like eating
a mouthful of salt.

It's a little under.

Absolutely incredible.
Great job.

Welcome, everybody.

When I walk into that
MasterChef Junior kitchen,

I am just so anxious.

I have so many things running
through this brain of mine.

Let's go, guys.

Let's go, guys,
come on!

Good to see you all
this morning.

Excited?

Yes, chef!

Great.
Top ten, what an achievement.

It's pretty cool
being in the top ten.

Making it into the top ten
is a dream come true.

You all survived the last
elimination challenge

where you had to make us

a stunning
restaurant-quality burger.

Three of you cooked
the most amazing burgers.

Remind me who had
the best three dishes.

Kaylen,

Alexander,

and Gavin.

Phenomenal job.

Because you had
the best three dishes,

one of you will get an advantage
going into the next challenge.

To determine
which one of you that is,

we are going to set you three
a competition of your own.

Oh, no.

So, Gavin, Alexander,
and Kaylen,

please step behind
the counter,

The rest of you, please,
up on the platform.

Let's go.
Nice.

You each have a metal bowl,
a whisk, and some cream.

This next challenge
is all about whipped cream.

Trust me, whipping cream
perfectly is not easy.

To get the right consistency

takes skill, strength,
and stamina.

Alexander is gonna win
the whipping cream contest.

He's, like, the pastry king,
so he probably

makes whipped cream
in his sleep.

When we say "Go," you will all
begin to whip your cream.

Your goal is to whip it
into a consistency

where the cream won't
drop out of the bowl

if you turn it
upside down.

In our world of restaurants
and chefs,

we call that consistency
"stiff peaks."

Got it?

When you think that you've
whipped it to that point,

you must hold your whisk
in the air

and shout as loud as you can,
"Whipped!"

Whipped!

At that point, we will test
all the whipped creams,

and whoever's cream
stays in the bowl the longest

is the winner,
and that one person

will then get
a huge advantage

in the next stage
of this competition.

All right, your time...

Starts...

Now.

Go, let's go, let's go!

Yeah, tip the bowl.

And whip it, come on!
Dont be afraid be messy...

Come on, Gavin!

Whip like a man, Gavin!
Whip like a man!

Super hard whip cream my hand

because your arm gets
super tired and feels like lead

and it gets
heavier and heavier,

but you still keep on pushing.

Do it, Gavin!
Whip like a man!

My strategy is just whipping
side-to-side, actually,

in the bowl, because when you
keep turning it like this,

you're, like, wasting time
because the whisk is half out.

They were whipping so hard.

There was cream all over them,
there was cream

all over the table,
and girls screaming.

Whip like a man,
Gavin!

It was really funny,
'cause Sarah next to me,

she was like,
"Come on, come on!"

Gavin, whip like a man!
Whip like a man!

Don't stop whipping!

And I was like, "This is
a different side of Sarah."

Whip it, Gavin!
Don't stop!

I don't want to see that arm
stop moving!

Just do it!

Come on, guys!

Come on, guys,
whip it good!

- Quick, quick!
- Come on, Gavin!

Whip like a man, Gavin!
Whip it!

Come on, guys!

Whipped.

Oh!
Hey, stop, stop!

Whisks in the air.

Wow.

Big Al.

Well done.
Incredible.

Man, so Alexander thinks that
his cream is not going to fall

when the bowl
is held upside down.

But there's only one real way
of finding out...

Hmm?

What?

What is happening?

And that is by holding
your bowls over our heads.

Oh, my god!

Oh!

So, Kaylen, I seriously hope
that cream is whipped perfectly.

Oh, my god.

Alexander, I already showered
this morning.

I do not want
to have to take another one.

Don't let me down.

Gavin, I'm tough,
I get angry.

I hope that is
well whipped.

Okay, very carefully,
all three of you,

bring your bowls of whipped
cream and stand behind us.

Let's go.

Oh, I feel so bad
for them.

Hey, don't worry,
I spilled most of it.

Oh, yeah?

I don't know how expensive
Joe's suits are,

but he's probably gonna send me
the dry cleaning bill.

Oh, man.

Chef Ramsay's hoping

that it was whipped well,
but I'm like,

"I have to burst your bubble.
It's not."

Please.

Okay, Alexander, very carefully
step up to the top step.

Even though I'm really confident
I have stiff peaks,

I'm feeling a little nervous,
because what if my whipped cream

does fall
on Graham Elliot's head?

That would really suck.

Are you ready?

Yes.

Oh, this is scary.

It's game time.

Three...

Two...

One.

Ah!

Alexander, are you ready?

Yes.

This is scary.

It's game time.

Three...

Two...

One.

Ah!

Wow.

Wow.

Yeah!

I knew you'd come through
for me, big Al.

Good job, Alexander.
Give him a round of applause.

Thank you.

Graham is safe, but I don't know
about Gordon or Joe.

So next, it is Gavin.

- Oh, god.
- Oh, no!

Joe, are you scared
right now?

Three, two, one,

Tip.

Gavin!

Those do not look
like stiff peaks.

They do not look
like stiff p...

You got a little something
on your face.

Joe kinda looks
like Freddy Krueger

meets the Michelin guy.

It was just so much fun
to watch him.

Graham, I need you
to count Kaylen in,

and I'm hoping
that you've got a stiff peak.

Ready...

Kaylen, aim for the face!
Aim for the face!

Three, two, one.

[bleep]!

Sugar!
Sugar! Sugar! Sugar! Sugar!

Kaylen!

That looks like the biggest
seagull ever flew over you.

Ah!

Everybody,
Alexander is the winner!

I want someone
to dump cream on my head!

Alexander!
Alex, can I get it?

Oh!
Ah!

Oh!

What did I ever do
to you?

I thought I could
trust you, big Al!

Right, carefully step down.
Carefully step down.

Congratulations, Alexander.
You won this challenge,

and you will get a huge
advantage in the next challenge.

Sweet.

First off,
we're gonna get cleaned up.

Great challenge.

I am so glad
I was in the top three.

That whipped cream challenge,
trust me, was just an appetizer.

Now, it's time
for the entree,

for your very first junior
MasterChef team challenge.

Yes.

Now, there are ten
of you talented home cooks,

and we're gonna split you
into five groups of two.

Here's the bad news:
The team that does the worst job

in this next
huge challenge,

sadly, will not be moving on
to the next phase of MasterChef.

Alexander, since you won
the whipped cream challenge,

you get first pick
for the team challenge.

Mm.

Think very carefully.

Who would you want to have
on your team as your teammate?

I think
that this person

is really feared
in this competition,

so I would like Troy
to be on my team.

Troy.

All right, Troy,
come on over.

Alexander and Troy.

Now, Alexander, not only do you
get to pick your team, Troy...

You get to pick
all the other teams as well.

That's right,
you're going to choose

who is going to be
cooking with who.

First person on the second team
will be Roen.

Roen, thank you.

I know it's not your choice,

but who would you love
to have on your team?

Probably Dara, because she
has very good plating design

and also
good techniques.

Well, you're not
getting her, so...

Smart.

I think that I'm gonna pair
Jewels up with Roen.

Jewels is really organized,
which is great,

for a team especially.

I think we could definitely
do something good there.

Right,
team number three.

I'm going to choose Dara,

because she's another one
of my biggest competitors.

I think that I'm gonna choose
one of the younger competitors

to be on Dara's team,
and that would be Sarah.

- Good idea.
- Well, smart.

- Good job.
- Smart.

- We can work together, okay?
- Yeah.

Knowing that Alexander's
trying to target me

by putting me with the youngest
competitor in the competition

just makes me want
to work harder.

The first person
on the next team is Jack.

Jack, great.

Alexander, where are you going?

I'm gonna go
with Kaylen.

Wow, interesting.

Very interesting indeed.

So that leaves Sofia and Gavin
as the final team.

So there we have it,
five teams of two.

It's not just
any team challenge.

You guys are about to take part
in a MasterChef Junior

tag team challenge.

- Ho!
- Oh, it's tag team.

Oh.

What is that?

Oh, I should know that.

A tag team, definitely think
I had a big advantage with that.

I watch wrestling a lot,
so I know exactly how it works.

I'm in the zone.

You all need to find out
what your tag teams

will be cooking
for us tonight.

Don't worry,
it's nothing that tough.

Mmm.

It's only Gordon Ramsay's
signature dish.

Oh, his beef Wellington.

You will be cooking
the world-famous

Gordon Ramsay
beef Wellington,

One of the most difficult
in the entire world to make.

What?

I've never made anything

like a beef Wellington.

Oh, god.

That's right, guys.
This is a very technical dish,

Trust me, one of the hardest to
make in any of my restaurants.

Now, alongside that
beef Wellington,

I want you to make the most
amazing mashed potatoes

and sauteed broccolini.

I'd like you to come up
and have a taste

of this delicious Wellington,

and ask as many questions
as you would like.

Ah, yummy.

So dig in, guys, yeah?

Look here first.
So you got the pastry,

then the crepe,
then the mushrooms,

then that beautiful filet
and prosciutto.

See how it's nice and pink
and seared?

Is the steak covered
in mustard?

It's brushed in mustard.

Really important,
once you've seared the beef,

and you brush it
as it's really nice and warm,

So it sort of penetrates
and marinates the beef.

- It's delicious.
- So good.

- Amazing.
- It's great.

Mmm.
All of you, please,

Head to your stations.
Let's go.

On your stations, you'll find
everything that you need.

You have beef filet, crepes,
puff pastry, prosciutto,

dijon mustard,
mushroom duxelles, broccolini,

thyme, potatoes, butter,
and salt and pepper.

You will have just 65 minutes,
working as a tag team

to make your dishes.

I'd like all of you to move
to the end of your bench.

We're about to start.

The MasterChef beef Wellington
tag team challenge starts...

Now!

Let's go!

Get the pan out, okay?
Start heating...

I don't know
where it is!

Oil. Good.

- Get the pan on the oven.
- I know.

Season the steak.

- Salt, pepper.
- I know.

You want a lot of salt
and a lot of pepper.

Okay, good.
Quick, peel potatoes.

Only do two potatoes.
That's all we need.

- They're more vocal than the adults.
- Oh, I know.

Come on.

Roen,
I'm gonna go with one.

Doesn't have to be perfect.

Come on, you gotta do this fast.
You gotta hustle.

These are 8 to 13-year-old
home cooks,

so, so much complexity,
so much difficulty.

To ask young cooks of this age
to execute a beef Wellington,

well, I think we might be out of
the realm of what's reasonable.

Yeah, do you think it's possible
for them to pull this off?

Let's not forget what
they've accomplished so far

in this competition...

Yeah, 'cause the pan's
already pretty hot.

And we definitely have
the top ten

- for sure...
- Absolutely.

Best junior contestants
in this country.

All right, let's go,
let's go.

That looks good,
that looks fine.

You want them small
so that they can cook faster.

We don't have all the time
in the world, you know.

Watch your fingers.
You're doing great.

A beef Wellington
is so technical,

It can only be done
by one person,

so to have
two individuals do it...

It's almost a hindrance.

It is a hindrance,
and it becomes more difficult,

because there are
so many stages

of searing off
that delicious filet.

Looking good.

- Like that?
- That's great.

To put enough mustard on there,
to wrap it in the prosciutto,

and then the savory crepe,
and then the puff pastry,

you need to know
every little sequence

that your partner's doing.

Good, keep it right there.

Perfect.

Now keep chopping up
those potatoes.

One individual screws up
a small step,

you've just screwed it
for the next 45 minutes.

Let me see.
Is that seared enough?

It looks good.

Yeah, that looks good.

Wait, do we brush it
in mustard now or after?

After we take it
out of the glass chiller.

No, because remember,
Gordon said

that it has to marinate while
it's still a little bit warm.

Dude, I'm... no, it'll be...
it's too hot, it won't work.

I picked Troy, but now
he's just disagreed with me.

I'm pretty sure, man.
Just wait a minute.

I'm wondering if Troy and I
can pull it off.

Come on, Troy.

We could be at risk
of going home.

Let's go.

Let me see.
Is that seared enough?

It looks good.

Yeah, that looks good.

Wait, do we brush it
in mustard now or after?

After we take it
out of the glass chiller.

No, because remember,
Gordon said

that it has to marinate while
it's still a little bit warm.

Dude, I'm... no, it'll be...
it's too hot, it won't work.

All right.

I'm pretty sure, man.

Okay.

I did let Troy
put the steak

into the glass chiller
without the mustard.

Okay, yeah.
Go, go, go.

He kinda confused me
with whether or not

it should have mustard
on it.

All right.

So I'm gonna leave it
and then brush it afterwards.

Flour on the board.

I really hope we're doing it
properly.

- Come on.
- Yeah.

Roen,
who's leading this team?

It seems like you both
are really quiet.

- Yeah.
- There's not a lot

of communication.
Who's in charge?

There's no really "in charge."
we're sort of switching off.

I know, but I mean, is anybody,
like, really taking over

and saying, "All right,
this has to look like this.

You're gonna be doing this next,
then I'm gonna jump in, and..."

Yeah, I'm gonna be doing
the plating,

so I sorta got that.

It's so important, though,
that she does her role

and leaves you with everything
as perfect as it can be,

'cause you can't put
bad food on the plate,

Yeah, true.

30 seconds to go
before your first swap.

Jack, if I can't put these in,
you're just gonna have to

put them in the boiling water,
okay?

We can make it, just go, go, go,
as quick as you can.

Five, four, three...

Come on, come on!

Two, one, swap!

Switch!

Get a spoon out!
Go, go, go!

Sorry.

Remember, pastry, crepe,
duxelles, prosciutto.

I know, buddy.

Put the paper on!
Put the paper on with it.

- I know, I know.
- Okay, okay.

Duxelles,
get to that duxelles.

Gotcha.

Put an even amount.

- Gotcha.
- Thank you.

Jack, Jack, Jack, Jack!

Oh, no!

Let that cool off.

Thank you.
It's fine.

Tuck it under, yeah.

It's not done yet.

Other people are doing
puff pastry.

Come on, other side.

Come on, come on, Sarah,
talk to me, talk to me.

Sarah, what do I need to do?
Tell me.

Um...
Sarah, you have to talk to me.

You have to talk to me,
okay?

Dara, I would do it
on the other side,

because I don't want
to fold it backwards.

You roll it this way.

No, but I would roll it
towards me

so that I'm not
rolling it backwards.

Okay, I'm gonna do it this way,
'cause this is how

I know how to do it, okay?
I'm sorry.

I think because I'm younger,

Dara thinks
I don't know as much as her.

I don't know how long
she's been cooking,

but I'm a nine-year-old,
and I made it this far.

Be careful
with the puff pastry.

Jack, do it closer
to your Wellington!

Okay.

You gonna need
more than that.

Gentlemen,
how are we doing?

We're further than we thought.

You're further than you thought?
Where's the beef?

The beef is
in the glass chiller.

- Is it covered in mustard?
- No, not yet.

- I told you.
- Not yet?

What did we say?
Once it's seared,

the best time to put
the mustard on was what?

Okay, man, I'm so sorry.

- I'm gonna go grab it.
- Come on, then, guys.

- That was my fault, man.
- Think on your feet.

Otherwise, the mustard
just stays on the outside.

See, I told you, it needs to
marinate in that, like he said.

All right,
that was my fault.

Guys, somebody's going home
tonight, okay?

You cannot afford
to make one little mistake.

It's not gonna be us.

Let's go, get it together.

I did forget to put
the mustard on, that's my fault,

so I can't mess up again
at this point in the race,

because elimination's
on the line

and we have to stick together
as a team.

- Teamwork, yes?
- All right, we got this.

You're doing good, Jack.

Thank you.

60 seconds to go
before the next swap.

Very careful.

I'm feeling good
about our dish.

I heard some people
struggling over there.

Go, go, go, go!
Don't drop it.

We're gonna be doing well.

Roen, does it need
more demi-glaze?

No.

Five seconds
before you switch!

Four, three, two...

Two, Gavin, go!

One, switch!

Good job, good job.
Just go, go, go.

Kaylen, make sure that
that's not sticking.

Okay, gotcha.

- Thank you.
- Hey, Jack.

Get the vegetable stock!
The vegetable stock first!

Okay, so it's wrapped
already?

The beef is in there.

Did you put mustard on it?

The mustard is in there.

Oh, wow.

She just had to brush off
the egg wash,

and then do
the little nice knife cuts.

Wow, you guys
are in good shape.

Thank you.

You have to close up
the sides.

Okay, gotcha.

All right, now, flip it over.
Flip it over, quick.

Now, quickly brush it, quick.

brush it, brush it.

Quick, quick, quick, quick,
quick, quick, quick.

Quick, you need to go quick.
You really have to go quickly.

All right,
get a new baking sheet...

- Spray it down...
- Okay, thanks, buddy.

Parchment paper,
spray it down.

Right, Sofia,
where's the Wellington?

The Wellington
is in the oven.

How long to go?

Uh, 4:25.

Taste that mash for me.
Taste, quickly.

First thing that comes
into your mouth?

Uh, no salt.

Ugh, no salt, lumpy.

No, no, no, stop.

You've still got 20 minutes
to go, okay?

You can make a fresh mash,
you can get that passed

through a sieve,
but I want a royal mash...

- Right.
- A delicious mash.

- Right.
- Are you happy with that?

- No.
- Nor am I.

Come on, sort it out.

Stay together as a team.

It looks perfect.

This time, only spray a little
from a high altitude.

Perfect.

Just mix it around
now and then.

You should, like,
tell me when to stop,

'cause I won't want
to over...

No! No, no, Sarah, Sarah!
That's it, that's it.

Sarah, that's it.

One minute
before your final switch.

Stand by, guys.

Good job, Sofia.

So we've seen a lot of lumpy
mashed potatoes out there.

Ooh, that's no good.

Here's the thing... they are now
so advanced with the Wellington,

they're not focusing
on the sides.

Beautiful Wellington
with a lumpy mash

- would not be a good thing.
- Doesn't quite work.

All three components
have to be done.

I'm gonna put it
over near...

Put it right here
on this stove.

I will.
It looks delicious.

Hot!

Sarah's just dropped
her Wellington.

I'm gonna put it
over near...

Put it right here
on this stove.

I will.
It looks delicious.

Hot!

Sarah's just dropped
her Wellington.

Did she really?

Well, at least the Wellington's
still on the pan.

Look at that.

Okay,
put some salt on top.

15 seconds to go
before your final switch!

Three, two, one...

Final switch, let's go!

Come on.

Let's go!

Come on,
stir those potatoes, Jack,

And taste 'em.
I need you to make sure

there aren't any lumps.

There's still some lumps
in there.

Roen, once you taste it,
and if it's still grainy,

try putting it through
the ricer if that doesn't work.

It's at 124.5.
It's perfect.

Oh, my god,
it's breaking.

Dara, just put it
through the top!

I...

Good.
It's at 105.

106, it's climbing.
It's climbing a little.

It's still climbing?
Okay, good.

- Be so careful, Gavin.
- Hold on.

- Look how perfect it looks.
- Yeah.

Finesse, Dara, but we want it
to look the same.

Do you even know
what "finesse" means?

Yes, I actually do.

Go, come on, come on,
come on, come on.

Season just a little bit
on the broccoli, but make it...

- Make...mm!
- Okay, I know, I know.

Can you make them facing
all the same way?

It's okay.

Just "whoo."

Let's go, guys, come on.

Guys, 30 seconds left, whatever
you have to do, do it now.

Oh, god!

This doesn't look good.

I dont want to go home.

I'm doing the drippings.

- No, Dara!
- Sarah!

Stop! They said to replicate
the plate! Don't do that!

Dara, stop.

Come on, please,
make the dish look beautiful.

- Come on!
- 12 seconds.

Ten, nine, eight,
seven, six,

five, four, three, two, one,

and stop!
Hands in the air.

Whoo!

Well done, all of you.

Good job, man.
Dude, that's amazing.

Seriously, your beef Wellingtons
look incredible, but now,

the moment we've all been
waiting for, is to taste them.

Let's start from the back.
Troy, Alexander.

Whoo!

Are we in for a treat?

Wow. First of all,

let me tell you, visually,
that looks stunning.

- Thank you.
- Thank you.

Absolutely beautiful.

When I cut in the middle
of your beef Wellington,

what am I gonna get?

Um, medium rare,
a little closer to rare.

Talk to me
about the layers.

On the top,
you will see the puff pastry,

then under that,
you will see the crepe,

and then you'll see
the mushroom duxelles,

the prosciutto,
and then the meat.

Right.

Perfect.

That, young men,
is perfect.

Whoo.

Absolutely incredible,
but let's see how it tastes.

You got that crispiness
of the pastry.

Mash.

Guys, it's phenomenal.

It's absolutely delicious.

You have just nailed
one of the most sophisticated,

one of the most
difficult dishes

- anywhere in the world to cook.
- Good job, man.

It's the kind
of beef Wellington

that I'd be serving
at the Savoy Grill.

Beautiful.
Seriously, well done.

Great job.
Amazing.

- Dude, that's awesome.
- I know.

So to me, when you look
at the outside of this,

this is talking the talk,

and you cut inside,
and that's walking the walk.

So we've talked about it
before,

everything
is of equal importance,

the broccolini,
the potatoes, the sauce,

and then every single component
in the Wellington.

I really can't find fault.

It's almost a complete
grand slam.

Great job, guys.

- Thank you.
- Thank you very much.

- Good job, man.
- We did so good.

I feel great walking away.
I know we're staying.

We set a bar. I don't think
anybody can jump that bar.

What an amazing start.

It's his signature dish

and he didn't say
one bad thing about it.

Okay, next,
we want to try the Wellington

of Sarah and Dara.

Me and Sarah did struggle
through the competition,

and I just hope
that it's cooked perfectly,

not overdone, underdone,

and that all our flavors
are perfect.

Hi, guys.

- Hi.
- Hi.

So... Well, I have to say,
your dish looks beautiful.

So what should it look like
inside when I cut it?

Hopefully, it's, like, pink,
and you can see all the layers.

Pink? You want
to see all the layers

and you want it
to be pink?

Pinkish.

Nice crust, nice and crispy.
It looks beautiful on top.

Very nice egg wash,
gives it a nice, even coating.

You ready?

You sure, Sarah?

xAll right,
here's the moment of truth.

Let's see if your beef
Wellington is properly cooked.

You ready?

All right.

Ooh.

I have to say...

Wow, flawless.

It might be tied for team one
in cooking perfection.

Wow.

That is a perfect medium rare.
Did you do that?

Well, it was
kind of both of us.

Nice work.

I put it in,
and she took it out.

I accidentally dropped it
when I picked it up.

You don't have to tell everybody
everything.

When I drop something
in the kitchen,

like a piece of bread,
I pick it up.

It's like
the five second rule.

As long as it's not on the floor
for more than five seconds...

Well, that didn't fall
on the floor, but the pan did.

Like, in the restaurant,
we have the back of the house

not everyone in the dining room
needs to know about.

Keep that as a secret.

You know you're being filmed,
right?

Mmm.

Nice flavor.

Your broccoli are crispy,
your potatoes are rich,

your sauce is justifiably
acidulated.

I don't know
what that means, I'm sorry.

It means it's seasoned.

He's just trying to use
these big words.

"Acidulated" means when you
add acidity to something,

you acidulate it.
Perfectly acidulated.

A wonderful, wonderful
beef Wellington.

My compliments
to the chefs.

Here's the thing.

Delicious,
seasoned beautifully.

Warm, succulent,
tender in the center.

Alexander and Troy
had raised the bar,

But I think you guys have
just jumped it, seriously.

What I'm struggling
to understand

is that you're 12
and 9 years of age.

Combined,
that's 21 years of age.

I know chefs at 21 that are
professional in this industry

that can't cook a Wellington
that good.

Great job, well done.

- Thank you.
- Thank you.

Next up, please,
Jack and Kaylen.

All right, guys.

Look at that.
It's beautiful.

So is there anything
you guys are worried about?

Is there anything
I'm not gonna like on here?

The only thing
that I'm worried about

is that the bread on the bottom
will be soggy,

but I'm praying to god
that it's not.

Then let's cut through
and let's see it.

The moment of truth.

You were right.
Some of that puff pastry

on the bottom is looking
a little gummy.

Oh, no.

The cook and the flavor
is there,

But the broccolini
I think you might have cooked

a little too early,
'cause it's been, like,

almost stewed till it's turning
that kinda toy-army-man-green,

you know, like,
camouflage color.

So try to fix next time.

- All right?
- Yeah.

So the problem I've got here
is the colors,

because I'm not seeing that
nice dark ring of mushrooms

all the way around.

Did you forget
to put mushrooms on?

- No, chef.
- No.

No? I'm struggling.

Hardly any mushrooms.

So look,
beef slightly overcooked.

It's seasoned beautifully,

but you haven't thought
about those technical flaws,

searing it, then wrapping it
in the prosciutto,

then covering the prosciutto
in those wonderful mushrooms

to get that earthiness.

And you've been very sparse
with the mushrooms,

so therefore,
it's changed the dynamics,

and that's how the beef
starts to become overcooked,

because the mushroom's there to
protect but enhance the flavor.

So we haven't got that wall
of mushrooms on the outside,

the beef cooks quicker.

And the beef's
slightly overcooked for me.

Thank you both.

I'm definitely nervous.

I was, like, praying to god,
"Please,

please, please,
let us go to the next round."

All right,
Sofia and Gavin.

All right.

First off,
it looks beautiful.

You have all the components
on the plate.

Nice, beautiful, crisp
puff pastry on the outside.

Yes.

Probably looking
at an "A" or B-plus.

Maybe
closer to an "A."

Ooh, it's, like,
incredibly good.

Thank you.

Only thing I think
needs help on this,

the puff pastry could have been
rolled a little thinner...

Okay.

- 'cause if you notice...
- Oh, yeah.

It's a little under,
right?

Who did
the pastry rolling?

I should've rolled it
thinner.

- That was you?
- Yeah.

So just a little thinner
next time.

- Okay.
- Okay?

But flavor, everything else,
pretty spot on.

- Good job.
- Thank you.

The beef is cooked
beautifully.

- Thank you.
- Yeah?

So done all the fundamentals
correctly.

The problem I've got
with your Wellington

is the fact that
the pastry's too heavy,

and yet the topping
and the seasoning and the sear

and the cooking of the filet
is absolutely perfectly done.

- Good job, thank you.
- Thank you.

Last but not least,
Roen and Jewels, please.

Come.

Let's go.

I am so excited
to taste this one.

Wow, okay.
Now, who wrapped the beef?

- He did.
- I did.

'Cause it looks
like a slightly

sort of larger puff pastry
on there.

It looks like the biggest
Wellington of the night.

Where's the mash?

- It's underneath.
- The mash is underneath.

Oh, okay.
Are we short of mash?

Um, no.
Don't think so.

No? Okay.

- Just underneath.
- Just underneath?

- Yes.
- Okay.

- That looks good.
- Mm.

Guys, wow.

Who seasoned the beef?

- I did.
- She did.

And what did you
season it with?

- Just some salt and pepper.
- Mm-hmm.

That is very interesting.

That's for you,
my darling.

- Oh, thank you.
- Please.

It is so salty.

After your first mouthful,
the first thing you want to grab

is not another bite,
it's a glass of water.

You've been so heavy-handed
with the seasoning

that it's like eating
a mouthful of salt.

What a shame.

Who put the salt
on there?

I did.

You've been so heavy-handed
with the seasoning

that it's just like eating
a mouthful of salt.

The prosciutto
naturally seasons it,

so that gives it
the saltiness,

and I said to you,
"Be careful

with the seasoning
on top of the pastry.

Get the pastry
nice and crispy."

If you just touch
that there.

See, your pastry's
gone soggy,

but you've cooked it
beautifully.

That's the frustrating part
for me.

What a shame.

See, it's just
as I suspected,

what I tasted
is raw mustard,

which makes the salinity
even saltier.

Mustard, when you put it on
out of the pan,

tenderizes it and gets
almost cooked into the beef.

When it's raw like this,
it makes the beef

taste even saltier,

So you have to be
super careful.

The cook is delicious,
your broccoli are perfect,

and your mashed potatoes
excellent.

Thank you very much.

Thank you.

Okay, this is gonna be
a very difficult decision

for us to make.
Five stunning beef Wellingtons.

We need a moment
to discuss this.

Whatever happens, we...
just know that we got this far.

Do you think
it's gonna be okay?

I don't know.

Their flavor was amazing, and
I love the broccolini on that.

Yeah. How salty?

Jack.

So it's pretty clear,
right?

it's a tough one.

It's definitely tough.

Jack, it's okay.

I'm gonna miss
you guys.

You never know.

Yeah, I agree.
I definitely agree.

Would all of you please
head down to the front?

We were so impressed
by how well you all did.

I mean, it was a real,
real challenge.

There were three teams tonight
that did just a little better

that are immediately safe
from elimination

and that will move on.

When I call your names
as a team, please step forward.

Alexander and Troy.

Gavin and Sofia.

And...

Sarah and Dara.

Congratulations, you guys,
amazing, you're all safe.

Well done.

Well done.
Head up to the gallery.

Congratulations,
well done.

Whatever happens
at the end of these results,

all four of you should be
incredibly proud of yourselves.

Unfortunately,
one team is going home tonight.

I don't want to go
back to school,

and I love the MasterChef
kitchen, and this is my dream.

Our Wellington
wasn't perfect,

but I just hope it was enough
for us to stay here.

What's going through my head
is just,

"Please let me go through,
please let me go through."

About a thousand times.

The team that is safe
from elimination...

I really want to finish
and get that trophy.

To have a MasterChef trophy,
it's just crazy.

And is going through
to the top eight

of MasterChef Junior...

Everyone here
in this competition

is just so determined to win.

It's really going to
come down to,

like, the smallest
of mistakes.

Congratulations...

Kaylen and Jack.

Oh, my god!

Oh, my god.

Please, say good-bye
to Jewels and Roen,

and go up to the balcony

and join your fellow
six competitors.

Roen, sorry.

Gonna miss you.

It's okay.

Off you go, guys, please.

Both of you, come here.
Come on.

This is the bit
that we do not enjoy.

Well done, well done,
my darling.

Good job.
Seriously, well done.

Well done, buddy.
Stay cool, will you?

Great job, guys.

Thank you very much.

Good job, guys.

Listen, you two,
keep hold of those aprons,

and we'll hopefully see you
back here one day,

maybe in the adult
MasterChef.

Who knows?

Well done,
both of you.

Good night, guys.

Good job, guys.
Well done.

I definitely learned so much,

and i was just
so grateful to be at top ten.

I'm definitely not planning
on hanging up my apron.

Junior MasterChef was such
an amazing experience for me,

and I really enjoyed
every minute of it.

I'm proud of myself.

Well, the biggest thing I walk
away from with this experience

is probably that apron,
you know?

I'm probably gonna
hang that up in my room.

And I really want to have

a japanese/asian cuisine
restaurant when I'm older,

so you definitely have not seen
the last of me.

Good night, guys.

Next week,
on MasterChef Junior...

Ew!

Sardines, liver, snails.

This is so not gummi bears.

It's a mystery box filled
with nightmares.

Disgusting.

I've never eaten kidneys before,
and I don't plan on it.

Then...

Please make that rise and taste
sumptuous and delicious.

It's a baking challenge...

Come on!

...with results you can only
dream of.

You hit it out of the park
with this one.

Did you try
how good your cake is?

Wow.

You may be the smallest,
may be the youngest,

but you can cook.

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