All language subtitles for MasterChef.Junior.S09E07.720p.WEB.h264-BAE

Gordon: Previously
on "masterchef junior"...

- Whoa!
- Each team will have to make

- As many pancakes as they can.
- Help. Help, michael.

We have to move faster, alfred.

The winning team
is the red team!

- Next up, ice cream desserts.
- Run!

- Let's go!
- All I need is one banana.

- Bryson,
those peaches look good.
- Thank you.

Asher, you have absolutely
knocked it out of the park.

It is frickin' delicious.

I don't think you need
the ganache.

The bananas don't do
anything for me.

It doesn't need
the whipped cream.

The young cook heading home

Tonight is alfred.

I'm really gonna miss you, bud,
and I'm really proud of you.

- All: Bye!
- Tonight...

- It's a time machine!
- Bye, guys.

- Bye!
- ...We're taking a trip
through time.

- ( buzzing )
- ( yelps )

( whirring )

( squealing, laughing )

I told you this was a bad idea.

You have to take these dishes
from your past

And turn them into dishes
from your future.

- Shoot, shoot, shoot.
- Pressure's on.

- A little bit.
- But on the journey

- To the semifinals...
- Stop!

...One young home cook
will be left behind.

- I'm crunching
a little bit of a dirt.
- There's nothing worse.

What a shame.

( music playing )

( whirring, beeping )

( ticking )

Daphne: Come on, guys.
Check this out.

( growling )

Come on, gordon.
Get in the time machine.

I don't think it's a good idea.

Dad, don't be a chicken.
Come on.

But why me?
Why can't you go in, aarón?

Come on.
What could possibly go wrong?

- Yeah, a lot.
- ( laughs )

- Whoa!
- Whoa!

- This is awesome!
- What? What?

- Whoa!
- Yo, it's a dinosaur!

- It's so fun!
- It's a time machine!

A time machine!

Being the top five
best home cook in america
feels so good,

But this puts a little bit
of pressure on me 'cause
I'm a little bit nervous

That the judges are gonna be
a little bit more harder,
but I think I got this.

Why is there smoke?
What's going on?

- I'm scared.
- Hi, guys! Feeling good?

- All: Yes, chef!
- Gordon: All right, listen.

You guys,
you'll never believe this.

Miss daphne
made this time machine.

- What?
- But she wants me
to try it out.

- Right?
- Yes!

- Yeah!
- I've never been
in a time machine,

But I have been in my mom's car,

And she's singing songs
from the 1800s

When she was born,
the olden days.

So that's kind of like
a time machine.

But, I mean, daphne's
time machine is so cool.

It's, like, I don't know
how she built that.

I need you to be brave
about this, gordon.

Get in the machine.
Come on.

- Yeah!
- Get in the machine!

- Fine.
- Get in the machine.

Step right up, gordon.
Right inside.

- Bye, guys.
- Say goodbye.

- Bye!
- Oh, man!

- Bye!
- Bye, gordon!

- Hasta la vista!
- Bye, chef gordon.

( cheering )

Hey!

Okay, now wait.
Let me just remember.

I think it's this.

Um, right.
Up and down twice,

- And then this side
and this side.
- ( alarm blaring )

- Uh, wait, wait.
- I think that's right.
Maybe this one also.

Daphne, hold on.
What does this button do
right here?

- No, no, don't push that one.
Do not--
- ( yelps )

Aah! Aah!

- Oh, my gosh!
- Oh!

I see smoke coming out,
sparks are flying everywhere.

Is chef gordon
just gonna evaporate in it?

- Oh, my goodness.
- ( imitates explosion )

- ( powering down )
- gordon?

- Chef gordon!
- Gordon!

- Whoa!
- Oh, no!

- Come on, you donuts!
- ( squealing )

- Aarón: What?
- Tilly: Dad!

- Gordon!
- I told you this
was a bad idea.

- Oh, my gosh.
- Was he this angry
when he was that young?

I love this.
Dad, eat your vegetables
and clean your room.

Don't talk to your father
that way.

- ( laughing )
- I love it.

- Wow.
- Wait. Guys, I think
I know what happened.

Gordon, I'm just gonna
have to ask you to go back
inside that machine

One little second,
okay, buddy?

- No, don't go back in there!
- Go eat your brussels sprouts!

Hasta la vista, baby!

( laughing )

He's scary as
a four-year-old. Okay.

- Turn him back
into chef gordon.
- Okay.

Middle, right.
Yes. Okay, good.

- Ooh!
- Aah!

- Ooh, please.
- Is he back?

- Daphne: Come on, gordon!
- Dad!

- What did it-- what? What?
- Thank goodness.

- Yeah!
- I told you. Seriously?

- Daphne: You were scary.
- Man!

You were scary
as a four-year-old.

Your time machine
is too unpredictable.

Dear, oh, dear, oh, dear.

But honestly,
while I was in there,

I did have a great idea
for tonight's challenge.

Let's send all of you
on a time travel adventure.

- Oh, no.
- Excuse me.

- No!
- We're not going in there.

- What?
- Wow.

- There you go.
- What is that?

Right, I've just returned
from the past,

And I've brought with me
the very first dishes

You ever cooked
when you stepped inside
the "masterchef junior" kitchen.

- What?
- What?

Gordon: Right, listen carefully,
because your challenge tonight

Is to take these dishes
from your past

And turn them into dishes
from your future.

- What?
- So, week one, bryson,

The moment you stepped
into the masterchef kitchen

You made a rib eye cap
with compound butter.

- Remember that one?
- Mm-hmm. Yes, chef.

Gordon: Well done.

Michael, you made
flipping shrimp pasta pesto.

Remy, you made chicken
roasted over those carrots
and mashed potatoes.

Jordyn, seven weeks ago,
you made a delicious
pan-seared pork chop

With homemade barbeque sauce,
right? Beautiful.

Asher, you made
the delicious surf and turf

With that beautiful
butter-poached lobster.
Oh, man.

Kids, I can see five amazing
young home cooks here

Who might become five
michelin star winning chefs
when they grow up.

So tonight think
about your future self

And how they would elevate
these dishes from your past.

This should be
your signature dish at your
future restaurant.

We want refined,
elegant dishes that reflect
all you've learnt here.

And whoever cooks
the best dish tonight

Will not only head
into the top four

And head straight
into the semifinals,

But they'll win
an extra special prize.

The cook with the best dish
gets an all-inclusive
family trip to mexico

At the paradisus
playa del carmen resort

In the beautiful
riviera maya.

- Whoa!
- Pretty cool.

- So cool! Amazing!
- That just sounds fancy.

I really wanna win
this trip to mexico

Because mama cheesecake
and papa cheese,

We need to get out of alabama

And go over to mexico
and get on a vacation.

Okay, guys, you will
have one hour to cook us food
from a future you.

We cannot wait to see what you
little time travelers cook up.

Right, you five,
are you ready?

- All: Yes, chef.
- Good.

- Your 60 minutes starts now!
- Come on, guys!

Well done!

Whoo!

Get a basket!
Get a basket!

- Basket.
- Okay, turnips.

Turnips, okay.
Found 'em.

Where are
the chanterelle mushrooms?

I'm so excited
to show the judges

That I've learned from then.

Let's go!

This dish is gonna be so good

That gordon's gonna want to
serve it in his restaurant.

But I won't let him,
because it's my dish, not his.

Okay?

Sauce.

Gordon: Speed up!
Let's go!

My grandma taught me
how to cook the first dish,

But now I have to elevate it.

This is gonna be hard,

But I think
the masterchef kitchen

Taught me how to make things
I don't like, like kale.

So I'm putting a mashed pea

And some more vegetables
like roasted turnips and greens.

- I think I got it.
- This is it.

Tonight's challenge,
it's about what they've learned

In this competition so far
and how do they make

These dishes stand out
like restaurant quality?

Right. We're obviously gonna
hopefully see the same flavors,

But now it has to be elevated,
it has to be elegant,
and something interesting.

It's a good barometer to see
how much they've taken in

And absorbed throughout
this whole process.

But the pressure
to really demonstrate

What they've learned
in one dish, it's a tall order.

Tilly:
I know, I mean, jordyn made
that pan-seared pork chop.

It'll be interesting to see what
other flavors she adds to it

And how she adapts it
to show us

What she's learned
in the seven weeks here.

So, remy, she gave us that
beautiful cooked chicken thigh.

But where does she go now?
Does she stuff a chicken breast?

How do you elevate
your chicken thigh?

- Yeah.
- Ooh, beautiful.

Michael, he's made
a delicious shrimp pesto pasta.

- Yes.
- But he used just the pasta
from the pantry.

He could do something
like changing the way
he made his pasta.

Absolutely. Look at asher.
He brought us
that surf and turf.

So how do you elevate
that already when you've got
two amazing proteins?

- So it's a tricky one.
- I think there's a lot of
pressure on bryson actually,

- Because he won that
challenge off a rib cap.
- Yes.

Yeah, that rib cap
is cooked beautifully.

You're cooking with
confidence, aren't you?

- Yes, sir.
- You really came to show us

Some beautiful cooking,
and I am very excited

To see you expand
that palate even more.

- So he has to elevate it twice.
- ( muttering )

- The pressure is on.
- Cheese graters.

This is gonna be really hard
because the first challenge
I actually won,

So the judges are gonna have
insanely high expectations.

Oh, no, this is not good.

This is the most stressed
I've ever felt.

- Ooh!
- My nerves are getting
the best of me.

There's so much pressure.

It's gonna be really hard
to elevate my dish.

Oh, my goodness.

Gordon: 15 minutes gone.
We've got 45 minutes to go.

- Okay.
- Let's get those dishes
looking delicious

And into the future.

- Let's get this going.
- Let's go.

- Perfect, okay.
- Daphne: Hey, michael.

You're always in the zone,
young man.

Daphne: Michael, last time
made a shrimp pesto pasta.

How do you take that
and take it to that next level?

By making a shrimp tortellini
from scratch,

Which I've never made before,
with a white cream sauce
and basil oil.

- And the shrimp
is gonna go where now?
- In the tortellini.

Oh, so you're making
a little-- or a little
stuffing with the shrimp

- That's gonna go inside?
- Yes.

- Daphne: Delicious.
- I love that.

Now, michael, you are top five.

How are you feeling?

I'm feeling pretty excited
and a little nervous

Because I've never
made tortellinis.

But I've made fresh pasta,
so I know how to treat it
and do it.

Aarón: Gotcha. The construction
of the pasta is key.

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

Jordyn:
And now I have to start
sautéing my greens.

Dang it.

Bryson, first time around,
you won with your rib cap.

How are you going to change
and elevate it for us?

I'm making a new york strip
with gruyère mashed potatoes,

Sautéed mustard greens,

With an urban pepper salt
spinach sauce.

So you feeling the pressure
of being the winner
in the first challenge?

I'm definitely
feeling the pressure because
I'm kind of wondering

How I'm supposed
to elevate the dish.

Just think of everything
you've learned, and also
just stay calm, bryson,

- Because you know how to cook.
- Absolutely.

If you think about it all,
taste it all,

- It's gonna be delicious.
- Thank you.

Gordon: Absolutely right.
Listen, make sure
that new york strip

Goes on a really strong sear,

And we got that
really nice medium rare.

- Yes, chef.
- Hey, young man.
You got this.

And if you win that trip
to mexico, can I come?

- All right.
- Seriously. Come on, man.

Get yourself in the semifinal.
Hey. Boom! Good luck.

- Thank you, chef.
- Oven open!

- What's up with that?
- Wow, a little turnip kingdom
over here.

- How about
mrs. I don't like greens?
- I see not just one,

- But two greens
going on your plate now.
- Yes.

- Does that mean jordyn
likes greens?
- A little bit.

- Very cool.
- Look how far you've come!

The first time
you made this dish,
you used a pork chop

And a homemade barbeque sauce.

And how are you
updating it tonight,

Giving us a taste
of jordyn of the future?

Well, I'm making pork tenderloin

With, like,
a apple cider barbeque sauce.

- Ooh.
- And also peas,
baby turnips, and greens.

Your peas, what are you
gonna do with those?

I'm gonna blend these up
and I'm gonna make a pea purée.

Wow. So you kind of wanna
cook them all the way through,
you know what I mean?

All right, remember,
someone's going home, so make
sure it's not you, okay?

Daphne: All right, keep going,
jordyn. Nice job.

- Hey, remy.
- Hi.

Okay, so you had that delicious
sunshine on a plate.

How do you elevate that
and make it shine even more?

So instead of sunshine
on a plate,

Which was roasted chicken thigh
and joel robuchon potatoes,

- Now I'm making
a multiverse on a plate.
- Wow.

Because it brightens
everybody's day,

- Not just the people
from florida.
- Love that.

It's roulade chicken breast,
mushroom stuffing,

Joel robuchon potatoes,
with crispy chicken skin
as a garnish.

I love the idea
of this roulade, by the way.
It's a great idea.

- Thank you.
- Very technical to roll
that, stuff it,

Cook it beautifully.
Now, are you using
the chicken breast

Or are you gonna go
for the thigh again?

- Chicken breast because
it's easier to roll up.
- Smart.

- Nice.
- In terms of the competition,
who do you fear the most here?

- Bryson and michael.
- Mm-hmm, why?

Remy: Well, michael's really
good with plating and seafood,

- And then bryson's really
good with, like, protein.
- Meat, yeah.

I feel like those two are
gonna stand in my way the most.

Gordon: Wow. Right, listen,
dishes sounding amazing.

- Make sure that
chicken's cooked, okay?
- Yes, chef.

- Good girl.
- You've got this, remy.

Everybody knows that I'm not
here to play, I'm here to slay,

And I'm really sticking
to my motto.

And all the other kids
are like, "oh, okay.

I'm so sorry, remy.
Let me just move out
of your way."

I'm like, "okay! Thanks!"

I'm gonna make it all the way
up to the top.

I'm feeling really good.

Okay, top five,
we are halfway!

30 minutes gone.
30 minutes remaining.

Taste everything and really
elevate those dishes. Let's go!

Bryson:
What you doing, jordyn?

Making my pea purée.
What are you doing?

I'm doing my mashed potatoes
right now.

- Tilly: Hey, asher.
- Now you already came in with
that beautiful surf and turf,

But are you going
down that route again?

Yeah, I'm making
a filet mignon this time

And a chanterelle cream sauce.

- Wow, okay.
- With a celery root purée

And butter poached
lobster tail.

Wow, so last time you went
for the barbeque sauce.

This time you're doing
a chanterelle cream sauce.

- That's a tough one.
- Yeah.

- The dish sounds very complex.
- Yeah.

You got enough time
to get it done?

- Deep breath.
- It's very stressful.

Stay calm, and that's
the best thing that you can do.

- Right, young man,
you've got this. Good luck.
- Yeah. Thank you!

Bryson:
Let's get this going.

All right, so, michael,
his original dish
was flipping shrimp.

- Yes.
- He's taking that concept
and making shrimp tortellinis.

Making homemade pasta.
He's gonna roll that out and use
the shrimp as a filling.

But he did tell us
he's never made tortellini
from scratch before.

There is a jeopardy moment in
there of getting the stuffing in
sealing it properly,

Making sure it doesn't leak out
while it's cooking.

Remy:
It looks so good!

So remy did that delicious
sunshine on a plate for us
first time round.

Gordon:
But this time she's doing--
it's a roulade, right?

- Tilly: Yeah.
- Daphne: Oh, that's fun.

So very technical.
She's gotta make sure

She rolls it and that filling
and stuffing doesn't come out.

Hopefully she cooks
that chicken well,
and it's not over,

Because if it's dry,
there's nothing worse.

So for jordyn,
she started off the competition

Making a seared pork chop
and her homemade barbeque sauce.

For tonight, she's elevating it.

She's doing a beautifully seared
pork tenderloin.

Also, guys, including not one,
but two greens on this dish,

And that is
a tremendous growth trajectory,
which I love to see.

Gordon: But pork tenderloin,
it's unforgiving, right?

- There's no fat in there.
- At least with a pork chop

You have a layer of fat
that can protect it.

There's nowhere to hide
on a pork tenderloin.

- Bryson: Sizzling.
- Tilly: So bryson did
that delicious rib cap,

And this time he's changing it
up and he's doing a delicious
new york strip steak.

- Yeah.
- I just don't want him
to get flustered with it.

But, again,
this guy's in his element
when he's cooking meat, right?

I mean, it really is
in his wheelhouse.

So fingers crossed,
he'll nail that steak.

I need a...

So, asher last time round
came with that surf and turf.

This time he's doing
a butter poached lobster

- With filet mignon.
- Aarón: Oh, man.

Gordon: So we're elevating
the sauce as well.

- He's gonna do
a chanterelle cream sauce.
- Oh, wow.

I'm just worried that
asher's taking on too much.

Multitasking is where
you really run into issues

Because you have to keep track
of everything going all
at the same time.

And this time there's
not as much room for mistakes.

It's not the first cook anymore.

Gordon: Guys,
we're 45 minutes gone.

We're down
to the last 15 minutes.

- You good, asher?
- It's really stressful.

I feel so much stress,

And I'm so behind.

( groans )

This is so hard,

Juggling four pans,

And I haven't started
my lobster.

Ugh. And I'm worried
that my dish isn't
gonna be done in time.

I feel so much stress.

I'm worried I took on too much,

But my dish needs
to be 100% perfect.

Gordon:
45 minutes gone.

We're down to
the last 15 minutes.

I need to hurry up
and prove to the judges

That even though I'm eight,
I can do it.

I got this.

Michael: Perfect.

Wow, look at that with michael.

He's putting those beautiful
tortellinis together.

Tilly: He knows
how to roll pasta.

- That's looking good.
- Absolutely amazing.

Nelly!

Okay.

- Ooh!
- Let's go. Right.

- Hey, michael.
- Have you blanched
those tortellinis already?

- I'm letting them rest,
and then I'm gonna boil them.
- Show me. Show me.

- Aww, yes, yes!
- Oh, wow. Michael, I love that.

- I love the fact
you've made your own pasta...
- Yes!

...After using the one
from the pantry last time.

How are we gonna serve
these tortellini?
What are we doing?

I'm gonna do five of them
in the middle of the plate,

And then I'm gonna do
my white cream sauce that
I'm working on right now.

Always plate
with an odd number. And...

Yes! Excuse me.

- What chef taught that that?
- Nick digiovanni.

- ( laughing )
- man!

He's gonna cry, michael. Look.

Gordon:
Nick? From season ten?

- He thought that
you were about to say him.
- I taught him that.

We always go three, five,
seven, nine, right?

- Yes.
- Did he teach you that?

- I have his cookbook.
- Aww, man!

He's big on social media
as well, right?

Very big.
I watch his videos.

He's got five million
followers on tiktok.

- He's coming for you.
- Hold on a minute.

He's got a long way to go.
I've got 40 million.

Michael,
it's all he talks about.
"my followers, my followers."

- Right, young man,
please focus, yeah?
- Yes, chef. Yes.

- Let's go.
- All right.

Oven open!

It smells like cheetos.

Bryson, why does the oven
smell like cheetos?

- Cheetos? What?
- It smells like cheetos.

- Jordyn: Looks good. Good.
- So, jordyn, how's it going?

- I love the idea
of the pork loin by the way.
- Thank you.

You cooked that pork chop
last time round beautifully.

How are you gonna
elevate it this time round?
Where are we going?

I made an apple cider
barbeque sauce with greens,

And I call this the "binner"
because I when I grow up

I wanna open up my own gourmet
breakfast restaurant.

So it's dinner, but breakfast.
So "binner."

- Binner.
- Gotcha. Well, shall
I tell you something?

Miss tilly comes home late
at night sometimes,

And she has breakfast
with her friends,
and she wakes me up.

No, I do not, gordon.
Sometimes I have some toast
when I get home.

There's nothing wrong with that.

Sometimes she's coming home
at 1 am in the morning.

He's snoring by that point.
The house is shaking.

Right. Now focus on that
pork tenderloin, okay?

Because this tenderloin
is full of jeopardy.

Because this pork's
got no fat in there, okay?

So make sure it's pink,
not dry.

- Jordyn: Okay.
- Okay, girl,
you got this, yes?

- Thank you.
- Good girl. Let's go.

I'm juggling a lot in this cook.

Pan, pan. Dang!

Like, my turnips, my pea purée.

I'm just all
over the place and I have
a lot of things to do.

Ugh!
Oh, these are not done yet.

- That looks done.
- Strainer.

We're down to
the last ten minutes.
Come on, guys.

Tilly: So, asher,
he looks a little bit
stressed over there.

Daphne: Oh, no.

I need a towel.

Come on, bryson. Let's go!
Please, let's go!

- Hot, hot, hot!
- Oven open!

Are jordyn's turnips
out of the oven yet?

No. They're not
out of there yet, no.

Guys, we're down
to the last five minutes!

I want to see you start plating.
Let's go, asher!

Wow, look at the finesse
michael's showing there
with those tortellinis.

The tweezers as well.

Tilly: Just watch michael
plate right now.

You can tell it's gonna be
an elevated, elegant dish.

Amazing.

Jordyn: Oh, my--
oh, my gosh.

Gordon: Come on, bryson.
Let's go.

Last two minutes. Come on.

Tighten up those plates.
Elevated dishes.

Dishes for the future.
Come on, guys.

Tilly:
Look at the concentration
on these kids' faces.

Daphne:
Seeing kids this young
and plating like this

- Is really extraordinary.
- It's so impressive.

Gordon: We're coming down
to 60 seconds to go, guys.

Last minute! Come on!
Finishing touches, guys.

- Aarón: You guys can do it.
- Taste everything!

- You worked hard for this.
- Aarón: There you go, asher.

- Daphne: Make it look great.
- Oh, my gosh.

- Aarón: There you go, jordyn.
- Gordon: Come on, remy.

We are down to
the last ten seconds.

Judges: Nine, eight, seven,

Six, five, four,

Three, two, one.

- And stop!
Hands in the air!
- Daphne: Very nice.

I was running out of time,
and I didn't know

If I was gonna be able
to make my dish how I wanted it.

Now I hope my dish is
elevated enough for the judges.

I'm hoping that the judges
won't see how everything's
kind of sloppy.

I was kind of rushing
with the plating,
so it was all over the place.

I wish I could
go back in the past
so I could fix my plating.

( sighs ) I don't know
what they're gonna think.

Tonight all of you had to do
some time traveling.

Now it's time to taste
all of your dishes.

Now remember, whoever makes
the best dish tonight

Wins that incredible
all-inclusive mexico vacation

And goes straight in
to the semifinals.

But whoever cooks the worst dish
will be eliminated.

Now let's start with...

Michael, please step forward,
thank you.

This is a better version
of my signature dish

Because I made my own pasta,
and it looks really good.

It's just so much better
than the original.

Okay, remind us what you made
before seven weeks ago

And what is the future-facing
dish that you have cooked?

Michael:
Before I made blackened shrimp
and pesto linguini.

And now I made
shrimp tortellinis with
a white wine cream sauce,

Blanched tomatoes,
and a basil oil.

Visually, it's stunning.

When you came to plating,
you grabbed the tweezers.

It was like you were
performing surgery on a plate.

Tilly:
Michael, I have to say,
this looks better

Than half the dishes that
come out of my dad's restaurant.

- Ooh!
- Well--

Personally. Sorry,
I just had to say it.

- Burn!
- Ouch. Okay.

Shall we dig in?
So what's in the filling?

- Shrimp, garlic,
and I put ricotta in them.
- Mm-hmm.

Right, young man,
the tortellinis are beautiful.

They just burst full of flavor.

I love the sauce.
I love the basil oil.

Just be careful
with that garlic

'cause it's just
a little bit overpowering.

- But it's so good. Well done.
- Thank you.

Michael, what I love
is that in this dish
I can taste everything

That I tasted seven weeks ago
in a very creative
and more inventive way.

Seven weeks ago, you were
using store-bought pasta,

And here you are
making it yourself.

So I was pretty amazed when
I saw your dish come up here.

- Thank you.
- Daphne: I agree.

I think that
the tortellini gave us

All the wonderful flavors
of your first dish

In a much more elevated format.

And the cream sauce
is out of control

With the beautiful
green droplets
of your basil oil.

I'm really excited for you
that you were able to create
something like this today.

- Thank you.
- Aarón: Here's the deal,
michael.

What you did was transformative.

You have all the attributes
of a great chef.

You should feel very good
about yourself.

- Thank you.
- Thanks, michael.

Technically beautiful,
but the garlic was so pungent.

It is very strong.
You're right.

- I mean, but to look at
the transition. Seven weeks.
- That's what I'm saying.

- It's just unreal.
- Yeah.

Okay, the next
home cook whose dish
we'd like to taste is...

Remy, please bring us
your dish.

I'm feeling really good about
my new version of the first dish

Because the roulade
looks so juicy and so good.

I wish I could literally
just jump in that time machine,
go into the future,

And see if I win
this challenge or not

Because I wanna win
that trip to mexico.

Please remind us
what you made before

And then what
we'll be eating today.

Remy: The first dish
was a roasted chicken thigh,

Creamy mashed potatoes
with roasted carrots
and roasted mushrooms.

This time I made
a chicken breast roulade
with mashed potatoes,

Crispy chicken skin,
roasted carrots,
and a pan sauce.

So, visually, this chicken
roulade looks beautiful.

I love the colors,
and it does look elevated.

- Thank you.
- Let's dig in.
And what's the sauce?

The sauce is
a white wine truffle sauce.

Right, remy, the roulade
is delicious, okay?

The technical ability
to roll that, stuff it,
cook it beautifully,

That's a tall order,
let me tell you.

Always remember
to wash those mushrooms.

I'm crunching
a little bit of dirt,
and it's not salt.

It's a little bit of soil.

But it's a really good
elevated effort.

Remy, one of the things
I really love about this dish
is that you did a pan sauce.

So you got all those
delicious chicken flavors

And then used that
onto your dish.

For me,
that was just delicious

And really brought it
all together.

Daphne: I can't get over
that this is the same cook

Preparing these two dishes
seven weeks apart.

The elevation on this plate,

Even the artful way that
you turned the chicken skin

Up on its side so it had
height to the plate,

That makes the plate
so much more enjoyable.

And the only thing
I'm missing on this plate,

Gimme some of that lime juice

Or some of
the pickled chili heat,

But such a beautiful dish.
Amazing. Amazing.

- Thank you.
- Yeah, remy, for me,

I think the carrots and root
vegetables were a tad underdone.

It's kind of misleading
because they're caramelized
on the outside

And you think they're all good,
but you should taste them
a little bit more, okay?

'cause that's a big part
of your dish.

- But the dish is great.
- Thank you.

Thank you, remy.
Listen, technically, I mean,
a big elevation there.

- I love that.
- Beyond.

Yeah.

All right, next up,

We'd like to taste
jordyn's dish.

Jordyn:
I'm really worried
about my dish

Because it doesn't look
like a restaurant quality,

And I do not wanna be
in the bottom.

Before I made a pork chop
with a homemade barbeque sauce,

Asparagus and cherry tomatoes.

And this time I made
a roasted pork tenderloin

With apple-cider barbeque sauce,
peas in a pea purée,

Roasted baby turnips,
and a side of greens.

I'm just gonna say one thing
with the presentation, jordyn.

You really embraced
the whole idea of peas,
but it's everywhere.

It's kind of off-putting,
to be honest.

But let's see how it tastes,
and we'll go from there.

Right, jordyn, the cook on
the pork chop first time round

Was beautiful done.
What's the cook on here now?

Probably, like,
a medium rare, I think.

Because it's a tenderloin,
we can get away with pink pork.

So mid-rare
is a good thing, okay?
Let's have a look.

Because it's a tenderloin,
we can get away with pink pork.

So mid-rare
is a good thing, okay?
Let's have a look.

Oh, dear.

The pork is overcooked.

- Did you put this in the oven?
- Yes, for about five minutes.

Right, let's start
with the positives.

You've got the makings
of a really good dish,

But the hero with the pork,
sadly, is overcooked.

It's dry. But your seasoning,
young lady, is on point.

And so that's the redeeming
factor for me, that you know
when food tastes good

- And when it tastes
under-seasoned.
- Thank you.

Tilly: Jordyn,
the thing I really like is
the apple cider barbeque sauce.

I feel like that's a big step up
from your first barbeque sauce,

And it's quite hard
to balance it
so it's not too acidic.

But it went really well
with the pork.

Definitely a shame
that the pork is over,

But I don't think
the other elements that
you've done are really good.

Thank you.

I think you have
all the components
to make a great dish.

But that purée?
It doesn't do anything
for the dish.

You didn't kind of
think about how you were
gonna portion it out.

You just kind of
put it everywhere.

The presentation
was a real letdown,
and, of course,

This was a challenge to see
a restaurant quality dish.

However,
I think the taste of it
really came close.

It is so delicious,
especially that sauce.

- Thanks, jordyn.
- Thank you.

Thank you, darling.
Yeah, such a shame.

I mean, listen,
seasoning on point, right?

Yeah, I just would've roasted
that whole thing,

- Let it rest and slice it.
- Right. No, of course.

- It would've been
the safer play.
- Yeah.

The next home cook
we would like to taste,
please step forward, bryson.

It's really hard to upgrade
a rib eye cap

Since I won with it
in the first challenge,

So I'm worried that
the judges are gonna say,

"you did not upgrade your dish,
and it looks the exact same."

So, bryson, please remind us
what you made before

And you've made
this second time round.

Bryson: My first dish
was a rib eye cap,

White truffled potatoes
and broccolinis.

And today I made
a new york strip

With gruyère mashed potatoes,

Sautéed mustard greens,
with a bourbon peppercorn sauce.

Visually, I think
your new plate is lovely.

I think the meat looks delicious
and is front and center.

It's the gold of the plate.
I also love that you chose to
put the potatoes under the steak

So it's really drinking up
that delicious

- Bourbon peppercorn sauce.
- Thank you.

What's the cook supposed to be
on your steak?

- Medium rare to medium.
- Let's see.

That is a lovely medium rare.

Beautiful.
What's in the greens?

Vinegar, a little bit of salt,
and anchovies.

- Ooh!
- Gordon: Right.

Okay, bryson, I mean,
if you don't open

A steak restaurant
at some point in your life,
it's game over for everybody.

But blowing my own mind,
the potatoes and steak are not
the best part of this dish.

Those greens are out of control.

They have shallots,
they have the anchovies,

They have a beautiful hint
of vinegar that's balanced.

It is a really satisfying bite

When you get a taste
of all three.

- I liked it a lot.
- Thank you.

Man, this is delicioso.
For me, the peppercorn coating

Could've been
easily overwhelming
and you could've put too much.

You crusted it so perfectly
that it's seasoning
the rest of the dish.

And that right there
shows a lot of technique

- And a lot of growth from
what that is to this.
- Thank you.

Bryson, the first thing
that I think of with this
is I love the fact

You've done a mashed potato
and you've incorporated
the cheese inside it.

- They are delicious.
- Young man, seven weeks ago,
you raised the bar, right?

You came in super strong.
And so I'm gonna be honest.

Visually, I don't think
the dish looks better,
but it does taste better.

The steak is cooked perfectly,
and the greens, exceptional.

Mashed, delicious.

Breakfast, lunch, or dinner,
seven days a week,

Is there dish
that doesn't have cheese in?

Do you even put cheese
on your cheerios?

- Uh, that I do not do.
- Good.

- Maybe on a bagel or something.
- Okay-- on a bagel.

Oh, okay.
Listen, good job.

Yeah, it's so good.
Those greens,
and they have anchovy.

These greens are out of control.
I know.

- Who knew? Who knew?
- He's nailed the cook.
The cook's beautiful.

- Really nice.
- Really beautiful.

Right, the final dish
we would like to taste tonight,

Asher, please step forward.
Thank you.

Asher: I was worried my dish
wasn't gonna be done in time,

But now I feel great
about my dish.

It actually turned out
really good.

Gordon: So please remind us
what you made before

And what is the future-facing
dish that you have cooked?

Asher: On the first day,
I made a rib eye and lobster
surf and turf

With a brown butter
barbeque vinaigrette.

But today
I made a pan-seared filet

With a butter-poached
lobster tail,

A chanterelle cream sauce,
and asparagus tips

With a celery root purée.

Visually, this seems like
a much more cohesive dish,

And it all goes together
really well.

I'm also really excited
about your sauce.

So, asher, how did you
cook your steak?

- I cooked it medium rare.
- Medium rare?

- And your confident
it's medium rare?
- Mm-hmm.

Listen, young man,
when you say surf and turf,

You're making a big promise

Because you have two proteins
to perfect on one dish.

So, okay. Cut through.

It is mid-rare. Beautiful.

- You see that?
- Mm-hmm.

Thank you.

The lobster is so undercooked.

Damn.

The lobster is so undercooked.
Damn.

Asher, step forward, please.
Can you see that?

Yeah. It's translucent
and way undercooked.

Such a shame.
Step back, please.

Asher, you said surf and turf,

But unfortunately
we can only eat the turf.

What a shame. But the steak
is cooked beautifully.

I love the chanterelle sauce.
It's really delicious,

Earthy, everything you want
with a filet mignon.

Asparagus,
beautifully grilled. Nice.

You did the hard part by
cooking the steak beautifully.

The easy part with the lobster,

Sadly we can't eat,
'cause it's raw.

Asher, my favorite thing about
this is your chanterelle sauce.

I think it's really delicious.
That part is seasoned perfectly.

My only miss is the lack
of seasoning in your purée,

And obviously just
the undercooked lobster.

But I think
the other elements you did,

- You did very, very well.
- Thank you.

Asher, let's get one thing
very clear.

This was a gorgeous dish.
Absolutely restaurant quality.

When I come to chez asher
in 20 years,

I plan on having this dish,
and I plan on

Eating the lobster then
because you will have nailed it.

The filet is cooked beautifully.

A lot to be very proud of
on this plate.

Yeah, asher, I think when
I look at it aesthetically,

It really does have an ode
to a michelin star restaurant.

But when it came to execution,
I agree with my colleagues.

The lobster, it kind of detracts

From all that beautiful work
that you did with the steak.

The celery root
was under-seasoned.

But the steak
is beyond reproach.

- It was that good.
- Thank you.

Thank you, asher.
Ah, what a shame.

- Listen, he did the hardest
part beautifully done.
- Yeah.

- But you can see that, right?
- I was excited
about that lobster.

Yeah, same here.
But it's translucent, right?

Okay, honestly,
what an amazing challenge.

You guys did great tonight.

All of you, please make
your way down to the front

And excuse us for a moment.

Thank you. Shall we?

So tonight they had to evolve
their first ever dish

They cooked for us
seven weeks ago.

- Right.
- I mean, honestly, michael's,

The transformation
was incredible.

Rolling his own pasta dough,
making his tortellini,

- Beautiful cream sauce.
- Was the filling as good

As the last time round
with the shrimp and the pasta?

I think it was more exciting.

He really, really succeeded
in the challenge tonight.

- Remy?
- Aarón: Yeah, I mean, remy,
I think what she did

As far as her presentation
was beautiful.

Perfect little cylinders,
and then having
that little filling,

- Little duxelle of mushroom
really front and center.
- Yeah, delicious.

- Talk about that pan sauce.
It was delicious. Yeah, yeah.
- It was delicious.

She really gave us something
beautiful visually this time.

Bryson, tough because
he won seven weeks ago.

The dish was incredible,
that rib cap.

But this time round,
new york strip,
the crust was delicious.

- Yeah.
- And cooked beautifully.

We were all
amazed by the greens.
I was just beyond.

Really beautiful.
Um, jordyn, what a shame.

Tried to slice
that pork tenderloin

And no juice, nothing.
Just hammered.

That purée was very off-putting.

Um, asher, filet,
just nailed, right?

I thought asher
was the most ambitious
of all the young home cooks.

I mean, he did give us
two proteins with his dish,

But one of them was inedible.

Gordon:
Yeah, it's a tough one.

We have a combination here.

We have jordyn
with her perfect seasoning,

Problem on the cook,
problem on the plate.

Then we have asher.

Nice things on the plate,
but problem with the cook

- And real problem
with the seasoning.
- True.

- Are we all in agreeance?
- Yeah.

Let's go.

Right, let's start
with the good news first.

After a long discussion,
we are all in agreeance

That the best dish tonight
was cooked by...

- Michael.
- Yes.

Well done.
Congratulations.

Not only are you safe
from elimination,

But you and your entire family

Are headed for
an unbelievable vacation

At paradisus playa del carmen
resort in mexico.

You'll get plenty of time
on the beach

- And at the waterpark.
- Aarón: Yeah!

- Yes!
- Right, make your way up

To the balcony, please.
Well done.

I'm moving on
to the semifinals.

I'm feeling really good
about that.

I definitely feel
like I got this

And I can definitely win
"masterchef junior."

- Semifinal, my man.
Well done.
- Thank you.

Right, there were two more
young home cooks

Who we felt have definitely
earned their spot

Into the semifinal.

And they are

Bryson and remy.

Head up to the safety
of the balcony.

Congratulations.
You've earned your spot
into the semifinal.

Now, jordyn and asher,
all the judges have spoken,

And there's been
a lot of back and forth.

But we did come to an agreement,
and it wasn't easy.

The young home cook
going home tonight is...

Jordyn.

Asher, please say
goodbye to jordyn...

- Bye.
- ...And head up
to the balcony.

Oh, jordyn, first of all,

Tonight's dish wasn't
your best plating, right?

And the pork
sadly was overcooked.

And so your time has run out
in the masterchef kitchen.

But the confidence you have,

And only being eight years
of age, is incredible.

Jordyn, I can't tell you
how many times the judges and I

Have stood up here
and reminded ourselves,

"she's eight, but she's acts
like she's 10 and 12."

I have such confidence for all
that is to come in your life.

- I'm really proud of you.
- Thank you.

Come and say goodbye, darling.
Come on.

I'm really disappointed
that I'm eliminated...

- Oh, man! Gonna miss you.
- ...But I'm really proud
that I got to top five.

- Gordon: Amazing.
- It's been a really
good journey

- In the masterchef kitchen.
- ( laughing )

- Oh, my gosh! No way!
- Oh, my gosh! Oh, my gosh!

This has been
the most best experience
I've been in in my life.

When I'm in the kitchen,
I'm kind of messy
and having fun and stuff.

( laughter, chatter )

( laughing )

- I've grown so much as a cook.
- Okay.

And I got to make
so many amazing things.

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

- Wow, that is very impressive.
- Impressive.

- Thank you.
- Aarón: I think
it's just gorgeous.

- Really well done, young lady.
- Jordyn, first of all,

I love the fact that
you did kale two ways.

Really embracing
an ingredient that you don't
like. Delicious.

All: Bye, jordyn!

I know my mom and my grandma
are gonna be so proud of me,

And I'm really proud
of myself.

- Nice job, jordyn!
- Good-bye, jordyn!

- Bye, jordyn!
- Bye, darling.

One, two, three, four.

Congratulations.
Our semifinalists.

We are almost
at the finish line,

But do not let up,
all of you.

You've got to keep up.
Good night.

Wait, what?

What?

- Gordon: Next time...
- Welcome, everyone,

- To the semifinal
of "masterchef junior."
- yes!

You're all fighting for a spot
in the finale,

But there's still one thing
standing in your way.

- It's me!
- Oh!

But if they can't keep up
with the master...

- And turn! Let's go!
- Oh, no!

- Put it down
and work two hands!
- I can't watch.

- ...They could be headed...
- Remy: Oh, gosh!

- Whoa.
- ...For disaster.

Quit messing around
and focus on your job.

- It just looks terrible.
- Oh, no.

- You're good.
You're good, dude.
- ( crying )