Tonight’s culinary challenge is to make a perfect Banana Split Dessert. 12 lucky young home cooks are randomly placed into color teams of four while 12 are sent straight to the balcony to await the Elimination Challenge. The Yellow Team is Ashley, Ben, Matthew and Tal. The Pink Team is Malia, Sadie, Jayden and Brielle. The Green Team is Rhashad, Kyle, Shannen and Thomas. The catch is — all four are tied together at the ankle while making as many banana splits as possible in fifteen minutes. Each team will have to work together and coordinate their movements to get the job done. The winning team will be safe from the Elimination Challenge.
YELLOW TEAM wins with 8 Banana Splits! The winners cover the judges with whipped cream and frosting and pelt them with sprinkles. Messy! Messy! Messy with a cherry on top!
Time for the Elimination Test! The remaining eight: Sadie, Rhashad, Jayden, Malia, Thomas, Shannen, Brielle and Kyle have to make a dish with LIVE LOBSTER!!! They have one hour to kill, cook and extract the lobster meat all by themselves. Several of the kids are freaked out.
During the cook time Malia cuts her finger but it gets patched up and she is good to go. She says, “I’m not going to let just a little cut stop me from cooking.” 😊 She impresses the judges when she uses her lobster shell as a taco holder. Thomas has never cooked lobster before and struggles with time. He tries to get his Lobster Roll perfect but struggles to get everything on the plate. Just in time he finishes and time is up.
Malia made Lobster Taco with Sweet Potato Wedges, Slaw and Avocado Crema. Aarón says, “You know that tacos is kind of my thing? And I’m looking at this dish that you presented, and you know the first feeling I have? Is jealousy.” When he tastes the taco he does the taco dance. She hit it out of the park.
Shannen also made Lobster Tacos with Carrot Chips. Christina says the tacos are chock full of lobster, but the salsa is over puréed and the lobster itself is overcooked.
Sadie made a Lobster Cake with Avocado, Picked Onions and Tortilla Chips. Gordon thinks it is “absolutely delicious.” It has finesse and charm, and tastes rich and sweet.
Jayden made Lobster Rangoons with Sweet and Sour Sauce. Christina says his dish is clever but the dumplings are slightly underdone and the filling needs more lobster. “Don’t be stingy with the lobster in the lobster challenge!”
Brielle made Lobster Pasta with Fresh Tomato Sauce. Aarón says the pasta is delicious and the lobster is cooked well, but the cheese doesn’t work. “Seafood doesn’t like cheese, but good job young lady.”
Thomas made a Lobster Roll and Fried Jalapeños. He says jalapeños are a big part of the culture in Texas and he wanted to show the judges where he comes from. Gordon likes the lobster and mango combination, but thinks there is too much hot pepper.
Rhashad made Caribbean Lobster with Curry rice and Coconut Jerk Sauce. The dish looks beautiful. Aarón says, “This plate is as buttoned up and fashionably cool as you are.” 😊 And the dish is unbelievable, he nailed the lobster and the heat in the spice is well balanced with the creaminess of the coconut milk.
And Kyle made Lobster with Orzo, Roasted Asparagus and Lemon Beurre Blanc. His lobster is cooked beautifully, but it is hidden on the plate and his sides miss the mark. Gordon is worried it might not be good enough.
The top 2 lobster dishes belong to MALIA and SADIE!
Thomas, Brielle, Shannen and Kyle’s dishes are in the bottom and the 2 who managed to stay in the competition are Kyle and Brielle. Sadly, Thomas and Shannen are going home.☹
They gets lots of emotional hugs and well wishes as they are walking out. 😊Shannen says, “Even though I’m going home to Scarsdale, New York, I’m looking forward to showing my family what I have learned from here. I’m going to be the chef in the house now.”Thomas says, “I definitely don’t want to go home, but I’m still one of the top 22 junior chefs in all of America. I beat so many kids getting here, I bet no one in my school has ever done anything like this before. I’m still going to keep cooking, and I know I definitely made Texas proud.”