All language subtitles for MasterChef.Junior.S09E02.720p.WEB.h264-EDITH

Gordon: Previously on
"MasterChef Junior"...

- ( squealing )
- Welcome, guys.

We've brought in another judge.

- Hey, guys.
- ...the season kicked off

with the 12 best
young cooks in America.

I'm also making
my special sauce.

- Can you give us,
like, one ingredient?
- I can't.

That rib cap
is cooked beautifully.
Thank you so much.

Those potatoes,
they're nice and fluffy
on the inside.

So, for me
it was really delicious.

The winning home cook is Bryson.

- Well done.
- Nice job, Bryson.

I'm loving the creativity,
but it does look better
than it tastes.

It is definitely
not medium rare.

Flavors are there,
just the cook needs
a bit of work on.

The home cook going home
tonight is Bre.

- Keep your head up!
- Bye, Bre!

- Tonight on
"MasterChef Junior"...
- All: Whoa!

We have treasure chests!

The theme of tonight's challenge
is Under The Sea.

- Yeah!
- it's sink or swim time...

I love mussels.
I'm kind of like the mussel man.

I can't squeeze!

...as the top 11
young home cooks

take on a very fishy...

Aah! Oh, my gosh!
Oh, my gosh!

- very slimy...
- Seaweed!

- ...seafood challenge.
- ( squealing )

Got you, Dad.

I love the cook on the shrimp.
Good job.

- Impressive stuff.
- The flavor's there,

but that plate's
got more seaweed in it
then my head had earlier.

Oh, my gosh.

( music playing )

Whoa!

- Whoa!
- Whoa!

Wow! Seaweed!

- Oh, my God!
- We have treasure chests!

This is awesome!

Whoa, this is so cool!

I get to see all these
fish and crab and squids.

- Whoa!
- It's like a whole
new world almost.

I wanna live here.

Asher, that fish
looks like Gordon Ramsay.

( laughter )

- Gordon!
- Chef Ramsay!

- Judges!
- Tilly!

- Where are they?
- Where'd you guys go?

All: Oh!

Look at you, little crab.
And my sweet pirate.

- Judges!
- Hey.

- ( growls )
- Wow!

- Thank you.
- ( squealing )

- Oh, my God.
- Whoa!

- You guys look so amazing.
- Arr!

Hi, guys.

Tills, you look crabbier
than your dad.

- Oh!
- The claws are out for sure.

Speaking of Dad, where is he?

Gordon, where are you?

Where is he?

- Oh!
- Oh, my God.

( laughter )

- Oh, my--
- What the--

- That's so amazing.
- Scuba diver!

- Oh, my God!
- Oh, my God.

- That is so--
- ( laughter )

That has to be hard to walk in.

Yes!

- What are you guys wearing?
- Chef, I think what you mean

is what "arr" we wearing
there, mateys?

Now, I am sure
you're all wondering
why we're dressed like this.

- Yeah.
- Yes.

Well, the theme
of tonight's challenge
is Under The Sea.

- Oh!
- It's "MasterChef Junior's"

very first mystery
treasure chest challenge.

- Yeah!
- Avast, mateys.
Listen up closely.

What? What?

This evening, you'll be
cooking with seafood, ah?

- But here's the catch.
- A catch.

Each treasure chest
has a different kind
of seafood inside,

so you won't know what
you're getting until you open

- that treasure chest.
- No!

- No!
- Oh, no!

And this is the toughest
season ever,

so I think we should add
an ingredient that's not
in their treasure chest.

- ( gasps )
- What?

Oh, no!

Tilly:
Now, kids, you will also

have to use something
that's slimy...

- ( groans )
- Oh, no, no!

- salty...
- Oh, no.

...and everywhere in the ocean.

- Oh!
- Oh, a fish.

- What's that, Tills?
- It's seaweed!

Seaweed? What?

Oh, my-- oh, my God.

- Tilly, really?
- Got you, Dad.

Man. Man.

- ( screaming )
- Ahh!

- You're in the line of fire.
- Ugh!

That got in my mouth!

Now, guys,
I did not just dump seaweed on
my Dad's head for a laugh.

- Although that's
mostly why I did it.
- Yeah!

But seriously, guys,
there's a treasure trove
of seaweed in the pantry

that you must also use
in your dishes tonight.

Your seafood should be
the hero of the dish tonight,

but your seaweed
should be a very strong
supporting character.

- Oh.
- Right, you guys ready
to get things started?

- Yes!
- Okay.

All of you, go on.
Pick any treasure chest.

Go and fish.

Gently swimming,
little minnows in the ocean.

- Here we go.
- I want, I want, I want--

- Gordon: Don't open them.
- Pick a good one.

- I call this one.
- Grab whichever one's open.

Okay, I want this one.

Gordon:
Now, Asher, let's go.

Go ahead and open
your treasure chest

and tell me what you got.

Halibut!

- Oh, yes.
- Ah.

- My favorite.
Right, next up, Lydia.
- Sea bass.

- Aww, yes.
- Sea bass, nice.
That's a good one.

- Remy.
- Squid.

- Oh, yes.
- Aarón: Nice!

Ugh, I hate squid.
Hate calamari. Ugh!

- Jason.
- I got mahi mahi.

- Oh, yes!
- Nice!

Lilo, show me what you got.

Lilo: Baby octopus.

- Yummy!
- Oh, yes.

Love that. Miles.

( gasps )
Clams and mussels.

- Kristell.
- Aah! Lobster!

Oh, my gosh. Oh, my gosh!

- Right, next up.
- I got salmon.

- Tuna.
- Amberjack.

Gordon:
Oh, man. Love that.

- Let's go, Alfred.
- Prawns.

- What'd you think?
- It's scary.

Prawn? They are delicious.

They're delicious,
but they're scary.

- Ha-hah.
- Pow!

All right, listen closely there,
you scallywags.

You have just one hour
to cook us your seafood dishes,

complete with that seaweed,
let's not forget.

All: Yes, Chef!

And whichever one of you
serves the victory tonight

and cooks the best dish
will win an incredible
all-expenses paid trip--

a California seaside vacation
for you and your family.

- ( gasping )
- That's so cool.

So cook the winning
dish tonight,

not only do you have
that amazing holiday,

but you're up on the safety
of the balcony.

Now, sadly if you're
the bottom three,

you may find yourself
in deep water.

- Oh, my gosh.
- Understood?

- Yes!
- Yes, Chef.

Good.
Now your 60 minutes start now.

Whoo!

- Go, go, go, go!
- ( yelling )

- Oh, my God.
- Seaweed!

- Oh, my gosh.
- Ugh!

- Eww!
- This is disgusting.

- ( groans )
- Oh, it smells so bad.

- Eww!
- Seaweed? Eww. Nasty.

It's like boogers under the sea.

I hate it,
but I cook seafood so much

and I'm really good at it.

So I'm gonna make
a pan-seared salmon

with curry couscous

and I'm gonna incorporate

that ogo seaweed into it.

I think I'm gonna ace
this thing out of the park.

( crowd cheering )

- Uh, guys, I think
we should change clothes.
- Yeah.

- Come on, let's go.
- Come on, let's go.

Aarón: Let's do this.
Be careful. Arr!

( Aarón laughs )

Here we go.

We're almost there.

Gordon: Don't ever
do that again, please.

Oh, dear. Oh, dear. Oh, dear.

Daphne: Oh, wow.

Oof. Oh, my goodness.
That's better.

- We got to hurry.
- Okay. Okay.

I'm not running.
I'm not risking anything.

- Nice and careful.
- Come on.

- Aarón: Rock and roll.
- Oh, jeez.

- Come on.
- We got it.

Panko. Nice.

Miles:
I am super excited.

I love mussels.
I'm kind of like the mussel man.

I'm making mussels
and clams fettuccine

with a seaweed tomato sauce.

I feel like I'm just really
prepared for this competition
because I love seafood.

- Okay.
- ...the head. Okay.
Yeah, buddy.

This may sound
like an easy challenge,

but honestly, cooking seafood
is way more difficult

than actually cooking meat
because there's no mid-rare.

There's only one temperature
and that's perfection.

- Yes, it's unforgiving.
- Absolutely.

- Okay.
- And there is nothing worse

- than overcooked seafood.
- Seaweed.

Let's talk about
the extra challenge
Tilly threw on the pile here

- with the seaweed.
- Gordon: Yeah, seaweed,

it's a really nice way
of using less salt

and a more natural way
of seasoning,

- especially seafood.
- Eww.

Daphne:
Absolutely. Good point.

You think any
of these kids have cooked

- with seaweed before?
- I don't think so.

- Highly doubt it.
- No.

But we did put a lot
of seaweed back there

for them to choose from.

There's sea lettuce,
velvet horn.

- Got it.
- There's just so many
different types.

- You went to town.
- I know.

( groans, mutters )

We're 15 minutes down,
45 minutes to go!

Let's go.

And then add my wine.

- Squid does not sound fun.
- It's nasty.

- Hello, Asher.
- Hello.

Tell us,
what seafood did you get

and what are you
gonna do with it?

So I got the halibut.

And I'm making a halibut
and a coconut curry.

- Nice!
- Wow, I love that.

How we gonna get this in there?

So that's gonna be,
one, as a garnish.

- Gotcha.
- And two in the curry.

Right. Now, who got you
into cooking? Was it mom, dad?

Me and my dad have
been cooking for a long time.

My dad was on season 8
of "MasterChef."

What? Hold on.
What's dad's name?

- Sean Niles.
- Gordon: Sean, wow.

You definitely
nailed the fried chicken.

I think you were born to cook.
Don't stop.

- Thank you.
- Asher: He did really good,

but he didn't get
a white apron.

- And now, look. You're here!
- Uh-huh.

Now, halibut is a very tough
fish to cook, right?

- Yeah.
- It's unforgiving,
gets very dry.

So it's a really smart move,
putting it inside a curry.

But the halibut's over there.
Where's the curry?

- I'm chopping my vegetables.
- Okay, good.

So, let's get
some of those veg sweated off
at the same time.

Otherwise, you're gonna be
running behind.

Just under 42 minutes
to go, okay?

Nail this dish,
but get that curry sauce on,

- because it takes time to cook.
- Yep. Okay.

Please! Let's go.

- Good luck.
- Oh, no.

- Oof.
- Gordon: Just over
40 minutes to go

in this seafood challenge.

- Oh, my God.
- Let's go.

- ( muttering )
- Third cup. Good.

Shoot.

Stir that up.

- Alfred!
- Señor Alfred.

What do you got rocking
and rolling here, buddy?

- Talk to us about your dish.
- So I got prawns.

And this is the shells
and heads which I am making
into a nice broth.

I love that.

And I'm gonna make
a prawn chowder.

Where did that idea come from?

During the winter at home
in North Dakota,

we have to make warm soups.

I live on the farm
in the middle of nowhere.

- This is my neighborhood.
- ( cows lowing )

We have cows.
We have chickens.
We have cats.

- Hi, guys.
- ( meowing )

My daily chores are feed cats,

pick the chicken eggs,
and watch after the cattle.

When I'm wrangling a calf,
you use a call.

I will demonstrate.

You might want
to plug your ears.

Hup, hup! Oh! Ai, ai, ai!

( lowing )

What I love
about being a farmer

is using fresh vegetables
from the garden.

When I grow up,
I want to be a chef

and a hay bale farmer.

Are you allowed to drive
the tractor?

- Yeah.
- Whoa! Man.

- How old are you again?
- 11.

- 11.
- How fast does that tractor go?

- 18 miles an hour.
- 18 miles an hour.

You're the terror
on the tractor.

I love it. That's amazing.

Just one thing to keep in mind,
prawns cook up super fast

and if you overcook them,
they shrivel, and they
get really rubbery,

- which is not delicious.
- Yep, I know.

So don't overcook them,
but everything looks so yummy!

- All right, good stuff.
- All right.

- Nice.
- I can't squeeze!
Oh, my God.

Bryson, how's that steak going?

Uh, it's marinating right now.
It looks really good though.

- Oh, nice.
- I got tuna, and I'm
a barbeque and grill guy.

I say why not just do
a tuna steak, and on the side,

a good old seaweed salad.

I'm so excited that
I won the last challenge,

but now I got a target
on my back.

Everyone's coming for me,

so I just got to roll
with the punches.

- Okay.
- Jason: Get in there!

I got mahi mahi,
and I felt very happy

because my family
is from China.

My great-grandpa
will always fish,

and the fish that he grilled

were very delicious and they're
very similar to mahi mahi.

- Hey, Jason.
What are you making?
- Hello.

My ogo seaweed
with gochujang remoulade.

I love that,
but just stop for two seconds.
Look at me.

Psst. Put that down.
There is nothing going on here.

- Um, my french fries
are inside.
- Okay, good.

- And what's in this?
- What?

- What's in there?
- Uh, seaweed.

- Wow. Oh, that's good.
- And I'm making
a mahi mahi sandwich.

How you gonna cook
the mahi mahi?

I'm gonna cook it
by first seasoning--

Yes, good idea.

People call me the Spice King
because I bring the heat.

That looks so spicy.

My most talented,
most talented skill
is making the flavor.

Gordon,
if you want to taste it,
just ask me.

When I grow up, I wanna be
a professional chef,

and my dream
is to open up so many
different restaurants

and the name of it is gonna be
"Cooking With Jason."

This mahi mahi's a very
expensive piece of fish,

- so make it flavorsome inside.
- Yeah.

Okay, good.
Good luck, good luck.

- Remy, how's it going?
- Messy.

Gordon: 30 minutes gone.
30 minutes remaining.

- Halfway. Keep it going.
- ( groans )

- I'm gonna start on these.
- I like it.

- Kristell!
- Hi!

- What are you making?
- So I'm making today
a lobster fra diavolo.

That's wonderful.
So you have a little bit
of peppers, onions.

- You have garlic in there?
- Yes.

- Outstanding.
- Without garlic?
Oh, no, no, no.

- No, no. Without garlic?
- I love it.

And I'm so happy I got lobster,

because where
I grew up in Mexico,

it's very famous
for their lobster burritos.

And their flour tortillas,
it's bigger than my head.

My love of food started
in Mexico with my grandma.

She has a food truck
where I get to help her out

to sell her tacos.

And my food dream is having
my own food truck of brownies

and being next to my grandma.

Be like, "Hey, neighbor!
What you doing?"

Daphne: I like to see you
tasting as you go.

Good girl, that's awesome.

One thing
I would just note for sure,

you want the water to come
to a bubble,

because pasta cooks up
pretty fast,

and you want to nail
that texture.

If you're already
cooking the pasta

with 27 minutes to go,

I would maybe start again
with the pasta

when the water's boiling,
so that it doesn't stick.

What you don't want is pieces
clumping together, right?

- Exactly.
- Yes.

Maybe get another pot and have
it boiling just in case.

- Okay? All right.
- Okay.

- Thank you!
- Good stuff. Keep it going.

- Ooh.
- Oh, yes.

- Yes, yes, yes, yes.
- We just add a little bit.

Lydia: I got sea bass
and I'm feeling
really confident,

because I've been fishing ever
since I was in a stroller,

so I know all the techniques.

I come from the country,
so I love going fishing
all the time.

I love going hunting.
I love my dirt bike
and my go-kart.

Hey, guys.

And it's cool 'cause
you get an adrenaline rush

when you're cooking,
and it's really fun.

I'm making fish and chips...

And I think my dish
is gonna come out amazing.

Ooh, I hate when it pops.

- Ugh.
- How you doing, Asher?

- It's very stressful.
How are you?
- Good.

- It's amazing.
- Hey, Jordyn.

- Hi.
- How's it going?

- Good.
- Okay, what's in there?
What have you got?

There's shallots,
sea lettuce, dulse, ogo.

You've gone big
with how many seaweeds
you've got, haven't you?

- Yes.
- So, Jordyn, what kind
of fish you got

- and are you happy with it?
- I'm really happy with it.

I got amberjack,
and I'm making
an amberjack tostada.

- I have a friend named Amber.
- Okay.

So, like,
this is my best friend,
so I know it really well.

I've got a brother named Jack,
so your friend Amber,
my brother Jack.

He is very, very naughty.
Right, start thinking
about the presentation.

- Don't leave yourself short.
- Okay.

- Remember,
big holiday at stake.
- Yes.

And flip side of that,
somebody's going home.

- Make sure it's not you.
You got this, yes?
- Okay, thank you.

Guys, we're 40 minutes down.

20 minutes remaining.
Let's go!

- Where's salt?
- Oh, my gosh.

Let's get this going.

( grunts )
Oh, my gosh.

Kristell, here she is
making a fra diavolo.
She got lobster tails.

But one big moment here
that's a little bit tricky

is we have 20 minutes left here

and I'm worried she is cooking
her pasta way too early.

- It's gonna be mush
by the time it gets to us.
- Yeah.

- Needs something.
- So Alfred, he got the prawns.

And he's gonna go
with sort of a chowder.

A very rich broth
that's made with the heads
and shells of the prawns.

So it's gonna be key that
he doesn't overcook the prawns.

Now Jason's
got mahi mahi with ogo,

and he's gonna sauté
the mahi mahi.

The dish looks
a little bit plain.

I don't think he quite
understands that mahi mahi
is a very tough fish.

- Yeah.
- I would've marinated it
in a seaweed marinade.

He's just fried it
in a nonstick pan,

- so it could go very,
very tough.
- Yeah.

But he told us
he knows how to properly spice,
so we'll see.

We're down to
the last 15 minutes.

Taste everything, guys.

- Let's go!
- Taste, taste, taste.

- Oh.
- Oh, no!

Okay, we got to get that off.

Dang it.
This is not happening to me.

I burnt my rice vinegar,
and I'm like, oh, no.

I cannot serve this
to the judges.

So I have to whip up
a whole 'nother one.

- Hurry up.
- There's a whole bunch of
pressure on me right now

because, I mean,
I won the last challenge

and my nerves are getting
the best of me.

Dude, come on. Dang it.

This is not good.
This is not good.

Gordon:
13 minutes to go.
Come on. Speed up.

- Let's go, guys.
- Alfred: Come on,
come on, come on.

Come on, Bryson.
What do we need?

What do we need?
What do we need?

Just a little.

Lilo, what are you making today?

I am going to make
octopus tacos.

- Yum!
- Wow, okay. So that's
a tough one, this one.

Tilly:
Yeah, 'cause that octopus

- needs time to tenderize,
doesn't it?
- Yeah.

So have you cooked
octopus before?

I do a lot in the restaurant.

My family owns
an Asian fusion restaurant.

- Tilly: Okay.
- I make octopus sushi
and octopus salad.

Okay, so you must've been
pretty happy to get this octopus
in your mystery box.

- Yes.
- Nice.

Now, listen,
last week you were
in the bottom three, okay?

We need some redemption.
Get the octopus cooking.

- Mm-hmm.
- Good luck.

Okay, see you later, Lilo.

- Gordon: Amazing.
- I'm very confident

I know what to do in my dish,

because I've been
training for this.

I don't want to be
in the bottom three again.

- How's it going?
- Really good.

Really good? Me, too.

I think I'm gonna
make it in time,
but I'm not quite sure.

I'm a bit scared.

I just need
to get it done with.

♪ Yes, yes, yes, yes, yes

- Looks good.
- Remy, Remy, Remy!

- Hi!
- Right, this is busy here.
Wow, tell me about it.

What did you get?
So I got squid and I'm making
fried calamari po'boy.

- Wow, love that idea.
- That sauce is good.
What's in it?

"Roy-sister-shiree" sauce.

It's what? Sorry?

- No, I call this
"Roy-sister-shiree."
- Roy?

- Roy-sister-shiree?
- Yes.

- Okay, original.
- You mean "Worcestershire."

- No. Roy-sister-shiree.
- Remy, it's okay, because Dad

can't even say it any better.
Dad, what's this called?

- "Wooshter-sure" sauce.
- "Wooshter-sure."

- How do you say it?
- "Wooster-sure" sauce.

No, why'd you put "ch-ch"
in the middle?

There's no--
"Wooster-sure" sauce.

- It's exactly how you say it.
- "Woosh-ish-ish--"

- You say it.
- It doesn't need the "cha-cha."

- That's a dance. "Cha-cha."
- You said "cha-cha."

- Girl, are you arguing with me?
- No.

You remind me of my daughter
when she argues with me.

- All right,
this sounds delicious.
- You need it.

Whenever I see calamari
on the menu,

it's the first thing I order,
so I cannot wait.

Okay, little miss
"Wooshter-sure-sure" sauce,

- keep it going, yes?
- Roy-sister-shiree.

No, it's not Roy!

- I'm almost ready.
- Oh, shoot.

That's not supposed to happen.

- Okay.
- How's it going?

- So good!
- Ooh, that looks good.

I'm ready to go on my plate.
I'm really excited.

Dang, you already
got your plate already?

Gordon:
Seven minutes to go, guys.

- Come on, let's go.
- Ah, okay.

Tilly: So Lilo,
she's got baby octopus

and she's planning on
an octopus taco.

You know, octopus are
a little bit tricky.

- Yeah.
- You got to braise it
or boil it,

give it a chance to tenderize,
and it can go very wrong.

But she cooks octopus
in her dad's restaurant.

She's very confident with it.
I think it's gonna be delicious.

- Ooh, okay.
- You know, something that's
tricky with Kristell

is she's got her pasta dish
completely assembled right now,

- ruining some
of that al dente texture.
- Gordon: Yeah. Yeah.

We wanna make sure
it's warm, wanna make sure
it has good texture on it.

- Yeah.
- And the lobster's not rubbery.

- No, 100%.
- Nah-- yeah.

- Eh.
- Alfred's gotta blowtorch.

Aarón: Be careful there!

He's like the most beautiful
little mad scientist
in the kitchen over here.

- He has 12 pots going,
a blowtorch, 17 bottles.
- He's like this.

He had the white wine out early,
and the whole thing
is just unbelievable.

Gordon: We are down
to the last five minutes.

- Daphne: Wow, guys.
- Start to plate your dishes.
Come on!

- Let's go, guys.
- ( groans )

- Come on, speed up!
- You got to hurry up.

- Got it.
- Gordon: We are down to
our last two minutes to go.

Come on. Finishing touches.
We got to go!

Aarón: There you go, Jordyn.
Good job, young lady.

- Oh, my gosh.
- Daphne: The perfect bite.

- Nice.
- Gordon: Guys, we are down
to the last minute!

- Aarón: Let's go.
- Make sure the seaweed
is highlighted.

- Where's my--
- Judges: Ten, nine, eight...

All: Seven, six, five,

four, three, two, one.

Gordon:
Stop! Hands in the air!

Well done.

Finished.

That looks amazing by the way.
Good job.

- Alfred: I got it done.
- Ooh, let me see that.

- How you feeling?
- Lilo: I feel a bit scared.

My dish looks good,

but I'm not quite sure
that I cooked the octopus right.

and if I didn't,
I might be one
of the bottom three.

Or worse, going home.

Right, all of you, well done.

Now, tonight you each had
to cook an amazing dish

featuring seafood inside
your treasure chest.

Now, we're gonna take a much
closer look at all your dishes.

We're gonna see who's on top
and who is in danger
of walking the plank.

Daphne: Alfred, how'd those
prawns turn out for you?

- Good.
- How could you tell that
they were cooked right?

They weren't all shriveled up
like this.

- Very nice. Okay, cool.
Thank you, Alfred.
- Thank you.

Señorita Jordyn.

Look, so you went
the route of tostada.

- Yes.
- Do you feel like
you cooked that amberjack

- and it's well-seasoned?
- Yes.

I like the confidence.
Good job, young lady.

- Jason.
- Hello.

- Do you think you packed
a lot of flavor in this dish?
- Yeah.

And you think your fish
is cooked beautifully?

- Yeah.
- Okay. Thank you very much.

Bryson, are you happy with
the cook on your tuna steak?

I am very happy
with my tuna steak.

Happy with how you used
the seaweed?

Very happy with the seaweed.

Good man.

Lilo, the taco.

And how about the tenderness
of the octopus?

You're happy with that?

I think the tenderness of
the octopus will be just right.

- Okay.
- The talent here at
MasterChef is insane.

Look at all the kids.

We got to the top 11,

and that has a lot of pressure.

Gordon:
Miles, seaweed, where is it?

I incorporated my seaweed
into my fettuccine.

Thank you.

Asher: I'm looking
at the other dishes,

and I'm scared that I'm gonna be
one of the losing dishes.

Where'd you put
the seaweed in here?

It's fried in the dredge
of the calamari.

Well, that's a clever move.
Awesome. Thank you very much.

Asher:
Curry takes forever to cook,

so I'm worried the judges
might not like it.

Oh, no. What's gonna happen?

Did you incorporate
your seaweed in there?

Yes, I used it as a garnish
and also in the curry.

Thank you very much.

- Kristell.
- Hi!

Young lady, you had
everything in the pan with,

like, 20 minutes to go,
which doesn't bode well

for the pasta or the lobster.

I just wanted to get it ready

'cause I didn't want to lose
out of time.

Thank you.

Right, it's time to taste
our top three dishes.

Now, whoever made the best dish
will win that seaside vacation

for you and your entire family.

The first dish
we'd like to dive into.

This dish we felt
had great flavors,
showed great flair.

Please step forward,

Alfred.

Yes, I'm top three!

No matter what, I'm going up
to that balcony of safety.

This chowder keeps me warm
in North Dakota,

so I hope it warms up
the judges' heart and I win.

Alfred, tell us
what seafood you found
inside your treasure chest,

what seaweed you used,

and tell us what the dish
is called.

Alfred: I got prawn,
so I made a prawn chowder

and a seaweed butter crostini

with sea lettuce
and torched cheese on the top.

So, visually, listen,
this dish looks hearty.

- It's you on a plate.
- Yep.

I love the colors.
I love the vibrancy.

- Shall we dig in?
- As we say, chow down.

- Gordon:
"As we say, chow down."
- Chow down.

Gordon:
Thank you. Okay.

What did you do with
the shrimp heads and the tails?
Where did they go?

I turned them into the broth
for the veggies.

Alfred, this is
a really good chowder.

I love the cook on the shrimp,
but the real essence

of this dish is the flavor
of that broth.

It's got this really nice
shrimp bisque flavor.

- Good job.
- Thank you.

Alfred, for me this screams
like a comfort dish.

and I love the way
you made a seaweed butter

and doing it on that crostini
that you can dip in.

It's really, really delicious.

You made smart decisions
when it comes to the vegetables.

They were hearty enough
to stand up to that really
powerful broth that you created.

Fantastic job, young man.

Gordon:
Thank you. Good job.

- Alfred.
- Man.

The next dish that
we are dying to taste further

is made by one
of the youngest cooks
in this competition,

who made great use
of the seaweed.

Please step forward, Jordyn.

Good job, Jordyn.

Jordyn:
I made amberjack tostada

with avocado crema
and a seaweed salad.

The seaweed that I used was ogo,
sea lettuce, and dulse.

I mean, visually to me,
that looks delicious.

- Looks like you've cooked it
perfectly, that amberjack.
- Thank you.

So, tostada's nice and crispy.

Aarón: Miss Jordyn,
I'm super impressed.

The fact that you
took that amberjack
and seasoned it so well,

- really well done, young lady.
- Thank you.

Daphne:
What a fabulous bite.

And the seaweed that you
very boldly used three ways

comes through in such
a beautiful crunchy manner.

The only thing I would change
is the avocado crema's
quite thick,

and because it's very rich
and fatty, kind of mutes
the other flavors.

But other than that,
absolutely phenomenal.

Jordyn, I'm loving
the confidence.

That plate's got
more seaweed in it than
my head had earlier,

so I want to commend you
on that, and you've cooked
the fish beautifully.

- Really good job. Well done.
- Daphne: Thank you.

Okay, the last dish
of the top three tonight

was cooked by a young man who
went in a more exotic direction.

Please step forward, Asher.

I'm in the top three.
Let's go!

This dish represents
all the hard work

my dad did before me
at "MasterChef,"

and I wanna make my dad
super duper ultra proud.

I made a halibut
with Thai yellow curry,

white rice,
and velvet horn seaweed
as a garnish,

but also inside
this curry sauce.

Visually, I have to tell you,
this looks really gorgeous.

I really can anticipate
how delicious this
flavor's gonna be.

All right, let's look
at this fish, shall we?

- Let's see
if it's lovely, juicy.
- ( Aarón whistles )

- How does that look to you?
- Good.

Really nice, right?

- What are the herbs in here?
- So, there's cilantro,

Thai basil leaves,
kaffir lime leaves,
and green onions.

- Wow.
- Asher, managing
a curry's not easy.

It can easily overwhelm a dish.

And I have to say,
to be able to pull off
that kind of Thai curry?

Impressive stuff. Well done.

Tilly:
I think you did a great job,

and that velvet horn seaweed
is just--

it's fun, it's different.

- I really enjoyed that.
- Thank you.

The halibut's cooked
beautifully.

And it's one of the most
difficult proteins
tonight to cook,

so to slip that into the curry
the way you did is genius.

And your dad,
he is gonna be so proud,

because I can taste
the connection.

So hats off to dad,
but congratulations to you.

- Thank you.
- Well done.

Thank you, Asher.

- Join your friends.
- Well done.

Okay, you have given us all
a lot to discuss.

Please, give us a moment.

So fun.
So, Alfred's chowder,

- smart move with
the flavor of that broth.
- Yeah.

- And a good place for seaweed.
- The tostada, you loved those.

Aarón: Yeah, I mean,
and Jordyn did a great job

of just using
the right amount of elements

- and the proportions.
- Sure.

- That was good, wasn't it?
- Great.

Tilly: It was really good.
She did have good flavors.

- Yeah. Asher's curry.
- Tilly: I mean, 60 minutes,
that's not a lot of time

to build that level of flavor

and really nail the cook
on everything.

- Unreal.
- Right.

- Oof.
- Right.

Alfred, Jordyn, Asher,
three outstanding dishes,

and the good news is
all three of you

are safe from
elimination tonight.

but after a lot of discussion,
we do have a winner.

We feel that
the best dish of the night

showed great flair, restraint,
but really did highlight

the seafood and the seaweed
to its absolute best.

That dish belongs to...

Alfred, Jordyn, Asher,
we do have a winner.

That dish belongs to...

Asher.

Well done.

- Congratulations.
- Thank you.

You've won an all-expenses

paid trip to SLO Cal,

San Louis Obispo county,

in the center
of California central coast.

And the activities,
like fishing and surfing,

- how cool is that?
- Awesome!

Amazing. Right, you three,
all of you head up

to the safety of the balcony.
Well done.

Well done.

I'm the winning dish.
Let's go!

I'm so proud.
My dad's probably so happy.

- Yeah!
- This place is awesome.

Excellent.
Now listen carefully,

we feel there
were three dishes

that were not up
to our standard.

The first dish
we need to bring forward

and take
a much deeper look at,

this individual
hails from the South.

Please step forward...

Kristell.

I feel butterflies
so much in my stomach.

And I'm like, oh, my gosh.

I did so many wrong things.

Now, what's the name
of the dish please?

I made lobster fra diavolo.

My seaweed is dulse,

and I put some seaweed
when I was making the sauce,

and I put some seaweed on top.

So visually, it's hard
to tell it's lobster

because you cut it
to such small pieces.

When you've got such
a prime beautiful lobster,
show it off.

- Shall we dig in?
- Let's.

- And then what was the sauce?
- The sauce had chilies

with garlic and shallots
and seaweed.

You know, I just think
'cause you started so early,
the lobster overcooked slightly.

You just needed
to kind of manage your time
a little better.

The biggest problem here,
and it was something
that we talked to you about,

was you rushed and cooked
the pasta too early,
and now it's mushy.

But I do think
the flavor is here.
We need more of it.

I think the pasta was almost
too much volume of pasta
for how much sauce you had.

I really want to taste
more of that sauce.

Yeah, when lobster
sits in the pasta for
that length of time,

sadly, it just goes rubbery,
and that's what we got here.

What I do love is the heat
in this sauce.

The flavor's there, right?
It's just the execution
that you rushed.

Thank you.

Such a shame.
I know she can cook
better than that.

Absolutely.

All right, in this next dish
we'd like to take
a closer look at,

we were all concerned
there wasn't enough seasoning.

Please step forward...

Jason.

Oh, no.

Okay, Jason,
tell us what you made.

Jason: I made a mahi mahi
sandwich with--

the side is French fries,
and an ogo seaweed

and gochujang remoulade.

It's a very simple presentation.

It's basic lettuce.
It's basic tomato.

So, we're really hoping
that the flavor comes
through in a big way.

- Shall we?
- Gordon: Shall we?

Daphne:
Gonna give this a cut.

Mahi mahi you said
was the protein?

And what were you hoping
the cook is on that?

- Juicy.
- Juicy, okay.

Let's take a look.

Listen,
I love fish burgers, right?

I absolutely adore them.

I think this one
is just a little bit sad.

It's under-seasoned.

Sadly, my side of the fish was
dry and little bit overcooked.

But it reminds me
of my school report--
"Could've tried a bit harder."

Tilly:
Jason, I think the sauce you
made was really delicious.

It's just a shame that
that fish didn't have
the exact same flavoring.

Unfortunately the fish
was supposed to be the star
of the dish and the seaweed,

and I kind of feel like
the seaweed got hidden.

I don't think this was
your best effort at making it
a truly star-worthy,

"MasterChef Junior" worthy
flavorful dish.

It's just hard
to see 60 minutes here.

- You know what I'm saying?
- Right.

- Yes, Chef.
- Thank you.

- Thank you, Jason.
- Aarón: Thank you.

Jason: I feel very nervous

because I'm walking down
the plank right now.

The challenge
was really hard.

So right now is so scary
because who knows what
is going to happen to me.

I do not wanna go home
right now.

Tilly:
Okay, the last dish belongs

to someone who had to deal with
a very challenging protein.

Please come forward, Lilo.

Not Lilo.

I am really sad that I am
in the bottom three again,

and I don't want to be here.

I'm just a bit worried
about my octopus,

'cause I don't know
if it's cooked good enough
for Gordon Ramsay.

But I think it is
and I'm gonna trust
my instincts.

I made octopus tacos
with pickled vegetables
and lime crema,

and I put
my ogo seaweed on top.

I think I'd love to see
a little bit more color

when you char the octopus
just to help it get
that extra flavor

- and help the texture of it.
- Okay.

- Shall we?
- Thank you.

Lilo, I don't think
you nailed the octopus tonight.
It's a little bit rubbery.

It doesn't have the great
texture it could have had
if you'd boiled it,

dried it out a little bit,
and then hit it really hard
on that grill pan

so it got nice char marks.
But I love this pickle.

I think it's so beautifully
balanced with acid and sweet,

and that you added
the seaweed in there was
a really clever, smart touch.

The octopus was a miss,
but it's also a very
challenging protein to nail.

Lilo, you kind of put
a lot of sauce on the actual
taco itself, okay?

It's delicious,
but cut back on it, okay?

Lilo, I'm surprised
to see you here again.

You have access to a restaurant.

You get to go and spend time
with dad behind the line,

and I want to see
that experience on the plate.

Because right now,
I'm not tasting it.

Thank you.

- Oh, no.
- You did amazing, okay?

Kristell, Jason, and Lilo,
tonight you three went
somewhat adrift out there.

And now one of you, sadly,
will be going home.

But right now we need
a moment because this is gonna
be a very tough decision.

Please excuse us.

It's probably gonna be me.
I've been here two times.

So, when it comes
to the proteins, I mean,

let's go down
the list here, right?

- I mean, talk about Kristell.
- Gordon: Well, the lobster,

I mean, that had the makings
of a highly successful dish.

Unfortunately,
the pasta was overcooked

and the lobster
was sadly overcooked as well.

You know, I think
the flavors were there.

She just could've
developed it even further.

Aarón:
Jason was really-- 'cause--

again, it's a frustrating dish
'cause it has all the makings,

but it just had no seasoning.

It seemed very basic to me
in that preparation.

You're absolutely right.
But also, mahi mahi
needs lifting, right?

- It needs big flavor.
- Big flavor.

- And there was
no seasoning on that.
- ( sighs )

And the tacos from Lilo?

Tilly:
I think Lilo had it tough.

I mean,
baby octopus at that age.

She did have good flavors,
it's more just, like--

again,
it's how she builds the taco

- and what she adds in.
- Aarón: Yeah, sure. Yeah.

It was just missing the vibrancy
across those tacos.

- Gordon: Are you happy?
- All right, guys.
I think we're good.

- We're good? Thank you.
- Thank you.

Kristell, Jason, and Lilo,
tonight was a tough,
tough challenge.

We've come to an agreement,
and the young home cook

who will be
going home tonight is...

Jason.

Kristell and Lilo,
please say goodbye to Jason

- and head back
to your stations.
- ( whimpering )

You know how good you did?

Here, don't cry.
It's okay. Don't cry.

Keep your head up.

Oh, mate.
Young man, listen first of all,

I love your energy.

And when
I first met you, honestly,
you'd lit this room up.

Sadly tonight, that mahi mahi
just needed more seasoning

and a touch more love from you.

Jason, you've done something

most people will never do
in their whole life

and you've done it
by the time you were nine.

And I can't wait to see

what you continue
to do in the kitchen,

because I know it'll be great.

Gordon: Promise me
you're gonna continue cooking.

- Yes.
- Good boy.

Jason,
come and say goodbye, bud.
Give us a hug.

Jason: It's hard to hear
that I'm going home,

but I'm really hoping that
my mom will be proud of me

for making it into the top 11.

There you go, my man.
Take care. Safe trip back.

I have learned
that cooking seafood,
it's not that easy.

It just takes practice
to cook seafood.

- Good job, Jason!
- All: Bye!

- Bye, Jase.
- Bye!

- Take care, bud.
- Bye!

- Bye!
- Bye, bud.

Gordon: Next time,
the MasterChef kitchen

- welcomes some
sporting superstars.
- Oh.

- The Harlem Globetrotters.
- Oh!

- Take it all in.
- ( squealing )

- Oh!
- ( cheering )

And the junior home cooks
face their first
team challenge.

You are gonna have
to make these Globetrotters
hearty, filling meals.

Do any of our guests
have any dietary requirements?

- Chef Gordon, I'm vegan.
- Oh, no.

- Pick up the heat.
- Aah!

Need to get that chicken out.

This is definitely
not done right here,

I can tell you that right now.

- Back up. Hot!
- Got it?

- ( gasping )
- Gordon: Bryson, you okay?

I burned myself!

- ( crying )
- Medic, please.

- Oh, my God.
- ( whimpering )