All language subtitles for MasterChef Junior - S01E04 - Bad Food Bares

Last time
on MasterChef Junior...

The competition whipped
into a frenzy.

Whip like a man!

Tip.

And it was
an elimination challenge

for the record books...

- Gordon Ramsay's beef Wellington.
- Oh!

...with some mixed results.

It doesn't get
any more perfect than that.

It's like eating
a mouthful of salt.

In the end,
Roen and Jewels

had to say good-bye
to the MasterChef kitchen.

Lift!

Tonight...

Sardines, liver, snails.

This is so not gummi bears.

It's a mystery box filled
with the stuff of nightmares.

- Disgusting.
- I've never eaten kidneys before,

- and I don't plan on it.
- Then...

Please make that rise and taste
scrumptious and delicious.

...a baking challenge.

- Come on!
- With results you could only dream of.

- You hit it out of the park
with this one. - Yes!

- Did you try how good your cake is?
- Wow.

You may be the smallest,
may be the youngest,

but you can cook.

Come on down, guys.
Let's go.

It's really great to be
in the top eight.

It's just so exciting.

When I walked into
the Junior MasterChef kitchen,

I saw the box,
and I'm like, "Oh, snap!

It's a mystery box challenge."

Where's Sarah?

Why are you hiding down there?

I thought we had a box
of spaghetti you stand on.

You on your tiptoes?

That's it.
Now I can see you.

Welcome back,
everybody.

You are the top eight
young home cooks

in all of America.

I'm feeling pretty confident

because I won
that first mystery box,

but I still know
that anything could happen.

Is everyone ready
for another

phenomenal mystery box
challenge?

- Yes, chef.
- Great.

As with every mystery box
challenge,

we're gonna decide
which three dishes

we want to examine further.

The person with the best dish

will come
into the pantry with us

and get a game-changing
advantage in the next round

of this competition.

On the count of three,
lift those boxes.

One, two, three.

Lift.

- Eww!
- Eww!

Eww.

This is so not gummi bears.

When I lift it up, I immediately
step back by a stench

and the looks of it.

Under there you have
some wonderful ingredients

that all kids
just love to eat.

Liver, kidneys, snails,
brussels sprouts,

sardines with their faces
on 'em.

Eww!

Olives, dates, fennel,

artichokes, and the most
incredibly stinky blue cheese.

That sounds so good,
doesn't it?

- No.
- No, chef!

Ugh.

It's so nasty.

How disgusting.

The sardines have their heads
on it,

and they were, like,
watching you.

Oh, my god.

Your 60 minutes starts...
Now!

Oh, it's stuck.
It's stuck.

Now, I've never eaten
kidneys before.

It's pretty gross, but I'm going
to make deep-fried kidneys

with grilled artichokes,
sauteed fennel,

and an olive tapenade.

Right now I'm about to make
a snail chowder.

I do have a very sophisticated
palate, I would say.

I guarantee none of my friends
would probably touch

or eat a snail.

Today I'm making
a blue cheese souffle.

Personally, I hate blue cheese,
but I'm using it.

So we've given these youngsters
the most miserable

mystery box challenge in the
history of this competition.

As a nine-year-old, what would
you have been scared of?

Liver, kidney, snails.
You know, all those things.

It's a tough box.

Let's go.

Alexander, how you doing?

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

I'm making a classic
sticky toffee pudding.

- Hold on a minute.
- You're going British? - I am.

So what are you using
from that mystery box

that's gonna be involved
with this?

The secret ingredient
in the cake itself is the dates.

And I'm also gonna do it
with some candied fennel.

You're candying fennel?

- Yes, I am.
- To serve with a sticky toffee pudding.

- Good luck. I cannot wait to taste it.
- Okay, thank you.

- Sofia, how we doing?
- I'm doing excellent.

What scared you
when you lifted up the box?

Definitely the sardines,
kidneys, and liver.

All right,
so what do we have?

I'm making nettle soup
with escargot.

Escargot does not
gross me out at all.

- All right, well, good luck.
- Thank you.

26 minutes left, guys.

- 26 minutes.
- Ooh.

- Right, Sarah, how you doing?
- I'm doing good, chef.

Right.
What are you making?

I'm making deep-fried sardines
with the heads on...

- Okay, good.
- With a brussels sprout fennel salad.

- That sounds delicious.
- Careful.

You're telling me
to be careful... I like that.

Oh, thank you for that.
There we are.

Handle's not hot.
Off you go.

Push it down, push away,
and flip it back.

Good girl.

Are you a big fan
of sardines?

- Only when I cook them.
- Only when you cook them.

And are you gonna flour them,
season them?

There's gonna be
crushed red pepper, cayenne,

- salt, and pepper in the flour.
- Okay.

- So they're gonna
get coated in that. - Good.

So are you a little bit nervous
about cooking these sardines?

- No, chef.
- No?

- You're confident?
- I'm very confident.

- Good luck.
- Thank you.

45 minutes gone.

Last 15 minutes.
Let's go.

Mmm.

Jack, how's that kidney?

Surprisingly, I like it.

Nice.

Really great stuff out there.

Extraordinary.

Soafia is doing
an escargot because...

I thought that was the devil
in the box for sure.

- I know. I know.
- Big surprise.

Dara is making
a blue cheese souffle.

I mean, honestly, when was
the last time you saw a souffle

- in a mystery box challenge?
- I was just gonna say,

have we ever seen somebody do
one that they don't have to?

- No.
- It's kind of amazing

that these are
8- to 13-year-old cooks

who have the perspective
of global cuisine

to be able to use
these very difficult ingredients

in such intelligent ways.

And to come up with 'em
out of nowhere.

Guys, just under
three minutes left.

Under three minutes left.

- Dara, how you feeling?
- Good.

- Are they gonna come out high?
- I think. Yeah.

- Have you prayed yet?
- No.

Every time I put a souffle
in the oven, I always pray.

Okay.

Dear god of suffle,

please make that rise and taste
scrumptious and delicious.

- Good luck.
- Thank you.

Just under 90 seconds to go.

Let's go, guys.

Come on, finishing touches.

Time's running out,
and I'm just hoping

that my souffle is cooked.

15 seconds to go.

Souffles right out of the oven
now, look.

Oh, my gosh.
It didn't cook.

- She's out of it.
- Yeah.

30 seconds to go.

Quick.

Oh, my gosh.
It didn't cook.

Unfortunately,
Dara's souffles,

looks like they're...
Yeah, they're not rising.

- She's out of it.
- Yeah.

Come on, finishing touches.
Oh, my god!

Ten, nine, eight, seven,

six, five, four,

three, two, one.

And stop, guys!
Hands in the air.

Good job.

The judges now take
one last look to decide

the top three dishes.

The winner
of this mystery box challenge

will receive a major advantage
in the next round.

Don't be upset.
Just fill up the mix next time.

- Okay. - Mold half-full,
and it'll cook twice as quick.

Okay.
Okay? Relax.

Okay.
Well done.

Who here thinks
they've got the best dish?

Love it.

There were
three standout dishes

that we want to take
a second look at.

The first dish...

This was smart
in a very creative way.

This individual is
a top contender.

Second time
in the top three.

Please step forward...
Troy.

Congratulations.

Troy's just always up there.

He's been the top three,
like, a thousand times.

Right, describe the dish,
please.

Well, you have a snail chowder
with herb oil

and baked eggplant peels.

Visually,
it looks delicious.

It's rich, it's creamy.

Love those eggplant chips.

The snails aren't overcooked.

Sometimes when they go inside
a chowder, they get rubbery

- and a little bit chewy, but they
taste delicious. - Thank you.

Mind-blowing.
Great job. Well done.

- Thank you very much.
- Seriously.

Generally, with an eggplant,

- everyone's cooking
the insides, right? - Mm-hmm.

What made you do the skin?

I think that the outside
of the eggplant is more creative

than a lot of people
would think of.

You're showing a ton
of creativity, but also skill

and knowledge
of making a good soup.

- Thank you.
- Spot-on.

- Great job, Troy.
- Thank you very much.

Mmm.

- Well, it's properly seasoned,
and it's very rich. - Thank you.

And the snails have a nice
kind of bite to them.

The herb oil gives it
a lift and flavor.

- It's a good soup.
- Thank you.

- Thank you.
- Good job.

Well done, Troy.

I think that I do stand
pretty high up there

because I've never gotten any
bad feedback from the judges.

The second dish
went in a direction

that not everybody
selected.

It clearly looks like

it comes
out of a restaurant.

Please step forward, Big Al.

- Describe it to me.
- It's a sticky toffee pudding

with candied fennel,
a chantilly cream,

and a fig-lemon puree.

Wow.

If there was more
of the caramel,

I would have written, like,

stupendously incredible
yumminess.

It's all delicious.

The only thing I can say
that I would change is

just putting more of
the toffee sauce over the top,

just so it sucks it up
a little more, like a sponge.

- Phenomenal.
- Thank you.

Amazing job.

Visually, it looks beautiful.
Why the fennel?

Fennel is something
that I really don't like,

and I wanted to be creative
with it.

The texture inside is on
the verge of a cupcake texture,

'cause it's very light.

The fennel
doesn't work for me.

However, trust me,
technically, you nailed it.

In 60 minutes, Alexander,
to see the confidence for you

to attempt something
as difficult as this...

I love it.
Don't stop.

- Great job. Thank you.
- Thank you.

Did a good job, man.

For the third and final dish
that we want to taste up here...

This person took an ingredient
from the mystery box,

and it wasn't just
the main protein that shined.

Every component
completely wowed us.

This person may be small
in stature,

but they're clearly
very big in talent.

Please step forward...

Sarah.

What's the dish?

I made deep-fried sardines
with a cabbage,

brussels sprout,
fennel salad.

So this is amazing
to me because

it is the most restauranty dish
of all the dishes, I think.

Like, when I think
about Mediterranean flavors,

it's all right here.

It's all cooked perfectly.
It's moist and sweet.

You know how I like
to eat sardines?

- How?
- Like this.

- Is that gross?
- You just ate a fish eye.

I ate the whole head.

- How long did you fry them for?
- Four minutes each.

Did you fry them one by one?

- No, chef. - All three of 'em
together. - Was that scary?

- No, chef.
- Did you burn yourself with the oil?

- No, chef.
- Are you afraid of the fryer?

- No, chef.
- Are you afraid of anything?

- Yes, chef.
- What are you afraid of?

- Clowns.
- Clowns?

- How can you be afraid
of clowns? - They're creepy.

Well, you're afraid of clowns,

and I'm afraid
of how good this dish is

because it's really,
really amazing.

I don't even know how you
come up with this stuff.

- Thank you, Sarah.
- Thank you.

So visually, it looks beautiful.

Who taught you
how to cook like this?

You're nine years of age.

My grandmother owns
a restaurant,

and I... when I was, like,
nine months old,

I would
come with my mom.

The brussels sprouts
taste fragrant.

Love the fennel.
That cools it down.

Sardines, delicious.

Looks like grandma's passed off
some of her magic.

Here's the thing.
You may be the smallest,

maybe the youngest,
but if I was standing

behind you right now,

I think
I'd be pooped my pants.

Brilliant.

Exceptional.

Escargot,
toffee pudding,

followed by these sardines.

It's like, three completely
different worlds.

- I mean, it's perfect.
- Right.

Tonight,
three stunning dishes.

Troy, Alexander, Sarah,
you know only one of you

will come through to the pantry
for that huge advantage.

The winner of the best dish
of the night...

was made by...

You know, only one dish

can be
tonight's best rated dish.

The best dish of the night

was cooked by...

- Sarah.
- Good job, Sarah.

- Well done.
- Good job, Sarah.

Are you ready to receive
your huge advantage?

- Yes, chef. - Let's go.
Good job, young lady.

Good job.
Well done.

Sarah is now in control
of the elimination test...

Come in, please, Sarah.

...after which
at least two young home cooks

will leave the competition.

Nice, nice, nice.
Right.

Sarah, welcome
to the MasterChef pantry.

In an ideal world,
who would you like to see

- leaving the competition next?
- Alexander.

- Oh!
- Oh!

- Duh!
- Duh!

- And Troy.
- And Troy. Wow!

- Very smart thinking.
- This next challenge

focuses on what many
professional chefs would say

is their biggest weakness.

The theme of tonight's
elimination challenge is...

Baking.

Yeah!

For the first item,
we have one of my favorites.

A classic bakery treat
that's been experiencing a boom

in popularity
over the last few years.

- I'm talking about...
- Cupcakes.

The cupcake.
The perfect treat,

but very hard
to make correctly.

The next option can test
even the most skilled baker.

It's a classic favorite.
Delicious, but complex.

I'm talking
about the layer cake.

If I was looking
to send someone home,

this is for sure what I
would be making 'em make.

Very easy to eat,
but definitely hard to make.

The third
and final option, Sarah,

is a pastry.

They're the most amazing,
delicious,

gorgeous...

Fruit tarts.

You have that sweet pastry at
the bottom, your pastry cream,

and it's topped with
all these wonderful berries.

Sarah, since you won
the mystery box challenge,

your first advantage is
that you won't be baking

- in this elimination challenge.
- Yes!

That means you're safe
from elimination.

Sarah, it's time for you
to choose which one of these

three difficult desserts
are you gonna get

your fellow
competitors to make.

Is it cupcakes, layered cake,
or the fruit tart?

I choose...

- A little present for you.
- Gummi bears!

Oh, my god!
There's a lot of gummi bears.

Whoa!

That's right, everybody,

because Sarah won
the mystery box challenge,

she is now safe
from elimination

and has advanced to the top six
of MasterChef Junior.

And I'm sorry to say at the end
of this challenge,

two of you will be leaving
the MasterChef kitchen.

Sarah chose...

A layer cake.

I don't know how she knew
that I suck at layered cakes.

Maybe she just got lucky,
but I'm pretty nervous.

I better pack up my bags,
'cause this is the death of me.

We want one layer cake from you,
and that layer cake must have

at least three layers to it.

I don't really know
how to make cakes.

I don't like cake.

I don't like to
associate myself with it.

Layer cake looks easy,
but it's really not.

They're hard to frost,
they're hard to cool off.

There's so many things
that can possibly go wrong.

You'll have 90 minutes to bake
us a stunning layered cake.

Your 90 minutes starts...

Now!
Let's go.

Go! Go! Go! Go!

Where is the vanilla?

Does anybody know where
the vanilla is or the sugar?

I need four sticks,
plus a little bit.

I just can't believe she chose
layer cakes.

I've never cooked one.

Have to make three times
the batter,

three times the frosting,

and three times the decoration
on it.

I really don't think
I can pull this off

in the amount of time I have.

- I need more baskets.
- Oh, my god.

Hey, guys, where's the baking
soda and baking powder?

When I was 10... 10.
Just telling you, I was 10,

I made my mom's
wedding cake.

If I can do something like that,
I know I'm okay.

Oh, my god!

- These are so heavy!
- Push, push, push, come on.

Jack, can you manage?
Come on, buddy.

There you go.

Big one tonight.

A stunning, delicious
layered cake.

The jeopardy's within
the first 20 minutes.

You have got to get
that sponge in the oven.

I think this is the one that
can screw everybody up.

I mean, it's so technical.

This is a big deal.

I'm gonna go for all chocolate,
basic three layers.

I was talking to Gordon Ramsay,

and he said that he loves
chocolate.

So I think it's gonna be fine.

I'm making a lemon layered cake.

The key to making sure
your cake doesn't break

is handling it carefully.

I'm making sure it's moist,
but firm.

I know that my cake is going to
be a lemon cake,

but I'm not 100% sure
of what my frosting will be.

So why do you think Sarah
chose the layered cake?

Sarah's strategy was that
Alexander will take a cake

like this, and because of his
ambition and his skill,

he'll overcomplicate it
and fall.

She wants to take him out,
but so does everybody else,

because he is really good.

Oh, come on.

An hour and a half is not a long
time for a layered cake,

especially when you want to take
your time to make it look good.

Ugh! Yeah, it's just not easy
at all.

Oh, shoot.

I actually screwed up a bit,
and I misplaced my flour

for powdered sugar,
so I have to start over.

Alexander seems frazzled.

- Wow!
- Where's the cup measurer?

- His confidence is stirred.
- Exactly.

He took a big hit
with that mistake.

I don't know if he can
come back.

Oh, my god!

65 minutes to go.

Try to get that sponge in the
oven as quick as you can.

In this challenge,
mystery box winner Sarah

has assigned the junior home
cooks the task of baking

the most amazing
three-layer cake.

Sarah is now safe

and automatically has moved on
to the top six.

Alexander, how's it going?

I'm a little bit
behind on time

because the first
cake batter I had,

I mistaked my flour
for powdered sugar.

- No. Really?
- Yeah.

So I really got to
go fast.

Is that gonna give you
enough time to get the cakes

cooled down to decorate?

I'm gonna toss them
in the blast chiller

and hope for the best,
I guess.

So Sarah chose
the layer cake because

she wanted to get you
out of here.

I'm just focusing
on getting this done.

My plan's working,
because Alexander

doesn't even
have the cake in.

I think it was a smart choice
on her behalf.

All right,
well, good luck.

Those sponges have to get
straight in the oven.

- What happened?
- I don't know.

Don't worry, don't worry.
Look, I'm here to help you.

Please don't get upset,
hey?

Don't worry.
Let's start again, shall we?

I think you've got to
cream the butter first.

The sugar, the butter,
then the eggs and the flour.

- What way you making it?
- I just did it backwards.

Don't you worry, my darling.
Let's start again.

Now, let's get this going.
We can do this.

Okay? We still got time.

Butter first.
We're gonna cream that. Yeah?

Then after that, we're gonna
add our eggs.

And then we'll sift the flour
and add the flour.

- Okay, my darling?
- Mm-hmm.

Good girl.
So get your flour ready.

I'll turn this on.

So we get that butter really
nice and whipped. Okay?

There we are.

We can pull this back.
Good girl.

Now, tie your apron,
big, deep breath.

The butter's on, and one minute
from now, add your sugar.

And then you add your eggs.

You may be a couple minutes
behind, but that's nothing.

- You back with me?
- Yes.

- You can do this. I know you can.
- Yeah. Thank you.

Let's go.

- Steam. - Jack, what's smoking
in there? What are you doing?

- That's the sugar and water.
- I thought you were on fire.

- Why is it smoking like that?
- Because it is.

- Why?
- It's gonna cool down.

- Don't worry.
- What are you gonna do with that?

Make it into a meringue
with all that butter.

You're gonna make
a meringue?

Meringue
buttercream frosting.

Meringue buttercream frosting.
Wow!

- That's a lot of butter, jack.
- I know.

Who's gonna eat
all that butter?

Me, Gordon, and Graham.

Leave some, because
if you eat it all,

you're gonna get,
like, diabetes...

- Die of a heart attack?
- Or something. Yeah.

- All right, good luck, buddy.
- Thank you.

15 minutes to go.
Come on.

Your sponges should be out
of the oven by now.

You got to start thinking,
filling, and assembling them.

This thing is almost
bigger than me.

- All right, Sarah.
- Yes?

- I'm coming up.
- Okay.

- How you feeling?
- Good.

May I have a gummi bear,
please?

Thank you.

So you had a target

on Alexander's back
tonight.

How's your plan working?

It's working out pretty good.

Oh, Alexander's sponge is out
and it's late.

Better late then never.

- He doesn't look happy.
- His looks a little light.

It does look a bit light.
There's hardly any color there.

- Well spotted. - Yeah,
I think he took 'em out too early.

Who do you think is gonna be
in the top two?

Gavin and Jack.

Jack is one of my biggest
competitors.

And if I make him think
I'm his friend,

then it'll just be that
much easier to wipe him out.

- Jack, gummi bear?
- Oh, yeah, sure.

- I got it.
- Good job.

Keep your friends close
and your enemies closer.

You really do that?

- Those are good.
- Yes.

Can you pass me another
gummi bear, please? Any color.

Guys, less than
five minutes to go.

You got to start pulling
it together now.

Finish your frosting.
Final touches.

Please, I'm praying to god
that I've got enough frosting.

For me, this is
the most exciting part.

This is the part where they
start to really use their

artistic flair.

And Dara, I mean,
she's making

the most amazing
spiced chocolate cake.

- Really?
- It's spiced with kale.

So it's almost like
a mexican chocolate.

Yeah, like a mexican chocolate
cake with a delicious ganasche.

She's on a mission. I mean,
I think that disappointment

with the souffle not rising...
Tonight is her comeback dish.

She's got something
to prove now.

Gavin is very, very confident
about the chocoholic.

He seems to be working
pretty efficiently.

How many different types of
chocolate does he have in there?

- It sounds crazy.
- Every kind of chocolate

we have in the pantry
he's putting in that cake.

60 seconds to go. Come on.

Find a way to make it look
beautiful, guys.

Make your layer cake
stand out.

Ten, nine, eight, seven,

six, five, four,

three, two, one...

Stop!
Hands in the air.

Ahh!

- Wow!
- That was tough.

I can see that you've all made
a very valiant effort.

Well done.

Right now it's time to see
how they taste.

First up, Alexander.

I'm kind of freaking out.

My cake looks like a five-
year-old could have made it.

I think that this is possibly
one of the worst things that

- I've ever baked in my life.
- What do you have here?

It's a lemon cake
with a lemon curd filling,

meringue frosting,
and garnished

with a bit of blueberry
and raspberry puree.

What's this stuff running out
of the side?

- It's my lemon curd.
- Your lemon curd.

But your lemon curd's supposed
to be in the middle, right?

- Right.
- Are you disappointed?

I'm not happy how my
presentation came out,

But I think that
the taste will run through.

I have to push really hard.

That's generally not
a good sign,

but we'll keep optimistic.

What should it look like?

The cake should be
light and airy,

and the layers
should be even.

Light and airy?

I think that it might be
a bit dense.

I can feel just by
the weight of it

that it's a little bit dense.

It's definitely undercooked.

There's no doubt about that.

As far as the structure goes,

you can tell that you know
what you're doing,

but it's not your best work.

Thank you.

That's the first time in this
competition, young man,

I've seen you struggle.

Sometimes when you're not
that good

at doing something that you
want to be brilliant at,

then don't
overcomplicate it.

Just do something plain,
and do it beautifully,

because the sponge
is too dense.

The frosting doesn't work,

and, unfortunately, the dough
texture is quite crunchy.

What a shame.
Thank you.

It's her lucky day,
because I could be going home

on this layered cake.

That's the first time
in this competition, young man,

I've seen you struggle.
Sometimes when you're

not that good
at doing something

that you want
to be brilliant at,

then don't overcomplicate it.
What a shame.

Thank you.

I'm sure that I'm going home.

My only hope is that somebody
screwed up bigger than I did.

All right, next up,
please, Dara.

Wow!
That looks beautiful.

It's a chocolate cake

with a spiced cayenne
pepper ganasche.

- How many layers?
- Three.

Remind me.

- Sixth grade?
- Yes.

- How confident are you?
- I'm really confident.

- What do you think?
- I like it.

Wow!

It smells awesome.

I can't believe you can pull
this off at, like, 12.

Great use of that spice.
It just accents the chocolate.

The raspberry helps bring in
some of that floral.

It's just perfectly nuanced.

I think that you hit it out of
the park with this one.

- Good job.
- Thank you.

- Did Graham like it?
- Yes.

Graham likes cake, though.

Doesn't everyone
love cake?

I love your cake.
This is delicious.

This idea of doing the spiced
chocolate is brilliant.

Very brave, but really good
sensibility because, you know,

sometimes things like this can
get out of balance.

And the great thing about this
cake, it has balance.

- I am very, very impressed.
- Thank you.

Great job.
That was so good.

Next up, please, Kaylen.

Wow.

Describe to me what we have.

I made a vanilla cake with
a mixed berry buttercream.

Did you have any problems
with it? 'cause it looks...

- The shape is, you know, kinda...
- I did...

- Have a problem with it.
- Abstract.

When I was taking it out
of the pan,

it accidentally landed on
the ends of the other cakes.

So I tried to, like,
take it out,

and it just, like, crumbled
into a bunch of pieces.

All right.

It's my first time cooking
a three-layered cake, so it's...

- First time cooking
a layer cake? - Yeah.

What'd you think?

I think it's pretty good
for a first time.

So the actual sponge cake
is really dense.

I don't know if you aerated it
enough, you know.

Almost like you make a whipped
cream and it froths up.

And so that's why I think you
get some of these bits

where it almost looks moist,
you know,

and dense going through.

Here's the thing.
You know those visual impacts

of layer cakes have to have
that wow factor,

and yours doesn't look
like it's up there

- with the best of the best,
right? - Mm-hmm.

So the icing, there's not
enough sugar in there.

I saw you struggling to
spread it 'cause it's so firm.

The sponge, it's a little bit
floury 'cause it's undercooked.

However,
you didn't give up.

You stood in there,
you held your own.

It was a gallant effort.
Thank you.

I'm feeling disappointed
in myself

Because I think I could have
done a little bit better.

Gavin.

What do we got here?

A chocoholic delight.

At the bottom,
it's a chocolate layer

and then chocolate icing.

and then chocolate layer
and then chocolate icing.

and then chocolate layer,
and then chocolate icing.

You know what I liked to do
sometimes when I was a kid?

- Yeah?
- I would go...

like, I wouldn't want to
cut the cake more and more

'cause my mom would be watching,
so I'd just go, like,

on the inside like this
and keep on taking out pieces

and kind of like
hollow it out

'cause this is where all
the good stuff is anyway.

Yeah, don't tell my mom,
but sometimes I do that too.

- And then you keep on
hollowing it out. - Yeah.

Make a little wall here,
and no one knows.

And you wind up eating the whole
cake on the inside.

It's definitely
a fat-kid trick, Joe.

I was a fat kid.

It's really, really good.

I think the frosting
or ganasche,

whatever you want to
call it, is tremendous.

Did you try how good
your cake is?

- I didn't try my cake, but...
- Try it.

- Describe it to me.
- Wow!

What's the one word that comes
to your mind right away

- when you put it in your mouth?
- Stupendous.

I was thinking moist,
but let's go with stupendous.

- Good job, Gavin.
- Thank you so much.

Troy, please come up.

Explain to me what we have.

Well, it's a lemon cake
with cream cheese frosting

and candied lemon slices.

Well, I liked that
you showed yourself.

It's nice and sunny.

A little sweet for me.

The problem, though,
is that

it's like you're skimping
on the frosting.

Yeah, I kinda ran out.

Thank you.

Jack, let's go,
big man.

Hawaiian jack.
Wowza!

What is that beauty?

This is a vanilla cake with a
meringue buttercream frosting.

Visually, it's got that kind
of intriguing look.

Yay.

Were you nervous about trying
to produce a layered cake?

I was a little nervous,

but I'm feeling
pretty confident.

Well, and so you should be.

OMGD.
Do you know what it means?

- No.
- Oh, my goodness, delicious.

- Oh, yay!
- Oh, yes!

The sponge is exquisite.

Thank you.

It's light.
Absolutely incredible.

I mean, you are not fazed
at all, are you?

- No. - You're not
feeling homesick, are you?

- A little bit. Yeah.
- A little bit.

- Who do you miss the most?
- I miss my dad the most.

- Do you know who I miss the most?
- Who?

My son Jack.
He cooks like an angel.

But when I dig into something
that delicious,

- it makes me feel less homesick.
- Thank you.

- Great job.
- Yes!

Last up, Sofia.

Seeing my cake,
I'm embarrassed.

I hope that I never have to make
a cake ever again in my life.

Okay, tell me
about the cake.

It's a chocolate cake

with strawberry
and raspberry buttercream.

If you had just got the
buttercream around it...

was it just hard to spread

because of the consistency
of the buttercream?

Yes.

What do you think?

- Not good.
- There's not many layers.

- They all kinda got mushed together.
- Yeah.

The icing is a little
too buttery.

Maybe a little cream cheese
would have given it a little bit

more of that tartness.

It would have also made it
easier to spread.

So a little bit
of technical errors.

Thank you.

Right, Sofia.

So the oven must have been
a little bit too high,

- 'cause you've got a crispy edge...
- Right.

- To your sponge.
- Yes.

You know, layered cake,
souffles

desserts,
they're chemistry.

And it's so regimental,
you can't afford

to have one gram of
anything out of synch.

But, young lady, I'm amazed that
you got what you did out

in that
short period of time.

- And well done for bouncing back.
- Thank you.

Thank you.

All of you did an amazing job.

Let me tell you, that is one
of the most difficult tests

you'll ever have.
Great job.

Obviously, there were some
better than others.

And right now,
we need a moment

to make some very difficult
decisions.

Excuse us.

Honestly, Dara, incredible.
I mean, seriously.

Yeah. I mean, Jack's,
how light it is.

Gavin's, the flavor.

You're okay, right?

- You're not going home.
- I know I'm going home.

You're not going home.

Alexander,
it's just one mistake, okay?

You did amazing.

- Yes, there was!
- Yes, there was.

I really want to see Alexander
go home.

We've become great friends,
but he's tough competition.

And I think I can make it
to the finals.

All of you,
please come down to the front.

Thank you.

Now, you know this is
a competition,

and sadly,
we have to say good night.

There were two standout cakes
tonight

that really were phenomenal.

Congratulations...

Gavin and Dara.

You two had the best cakes
of this evening.

Congratulations on making it
into the final six.

Please join Sarah
on the balcony.

Well done.

- It's okay.
- It's all right.

This is as hard for us
as it is for you all.

Only three of you five
can move on tonight.

Jack, can you please
step forward?

Tonight, you didn't have
the best cake,

but you still baked
a great cake.

Congratulations.

You've made it to the top six
of Junior MasterChef.

Yay!

- Good job.
- Thank you so much.

Not being in the bottom,
and being ahead of Alexander

was really an amazing feeling.

I'm very proud of myself.

All four of you,
well done.

Sadly, there are only two of you
that are gonna move forward

to the next stage and join
the four in the balcony

and become America's top six
Junior MasterChefs.

I don't think
that I should go home.

I think that Alexander and Troy
made mistakes

in both their cakes.

So I feel like that
Alexander's days are numbered.

I just don't feel like
I'm ready to go home because,

at this point, this is,
like, the only thing

that I've really screwed up
big time on,

and I'm just really sad.

The two of you
who are moving on...

are...

All four of you, well done.

Sadly, there are only two of you
that are gonna move forward to

the next stage and join the four
on the balcony

and become America's top six
Junior MasterChefs.

The two of you
who are moving on...

are...

Troy and Alexander.

Oh, my god.

Please...

Say good night
to Kaylen and Sofia.

Both of you, come up here
and say good night, please.

Well done, ladies.
Come on.

Hey, well done.
Well done. Well done.

Good girl.

Come here you, gorgeous.

Oh, dear, oh, dear.
I'm gonna miss you.

Sofia, great job.

- Really, you guys did
great stuff. - Right.

Kaylen, I have to ask you

who do you think is gonna
win the first ever

Junior MasterChef?

- Dara.
- Sofia,

- who do you think is gonna win?
- Alexander.

Thank you. Good night.

Keep a hold of those aprons.

I wanted to win junior
MasterChef, but that's okay.

Everybody is going home,
except for one.

I had a great time,

and I'm never gonna forget
this experience.

Eww!

Technically
and visually, young lady,

it's pretty phenomenal.
I'm blown away.

- Great job.
- Thank you.

I feel like that making

a whole new batch of friends
is really good for me

because now we all share, like,
the same love for food.

Oh, man.

Even though it's my dream to win
Junior MasterChef,

still, I think
it's pretty amazing

to be only 11 and to have cooked
in the MasterChef kitchen.

Is this restaurant quality?

- Yes.
- I agree.

I want to cook even more

and maybe come back next year.

Maybe try and win this.

I'm the only girl who poured
completely unwhipped cream

on chef Ramsay's head.

Next time on MasterChef Junior...

One of L.A.'s finest restaurants
recruits a new breed of chefs.

The most grueling challenge...

the restaurant takeover.

The junior contestants
run the kitchen...

Get this on the plate.
Let's go!

I'm trying to do
what you messed up!

In an intense team challenge.

That is embarrassing.
Get rid of it.

Red team, blue team,
listen to me!

Come on!
Get out of your comfort zone.

- How about "Yes, chef!"
- Yes, chef!

They'll get the culinary
experience of a lifetime.

I cannot believe
how crazy it is.

- Beautifully done!
- Thank you, chef.

And the diners are in or
the shock of their lives.

That's right,
MasterChef Junior contestants.

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