Gourmet cuisine, sophisticated techniques and gold-standard presentation were on the menu as “MasterChef Junior” began its two-part finale on Monday night. In Alabama, of course, all eyes were on Bryson McGlynn, the top three finalist who’s been making the state proud throughout Season 9 of the FOX reality series.
Monday’s hourlong program was filled with anticipation and celebration, as the young cooks worked in the “MasterChef” kitchen surrounded by a cheering studio audience. The task at hand: To prepare three-course meals for the judges featuring elegant appetizers, main dishes and desserts.
Emotions were running high — a heady blend of excitement, joy, pride, anxiety, tension and more — as the “MasterChef” finalists rushed to the pantry to begin the biggest challenge of the season. But amid all the hoopla, a simple Southern treat came to the forefront for Bryson.
Yep, we’re talking about those deep-fried goodies made from cornmeal batter, found on barbecue plates and meat-and-three menus throughout the South. Diners typically pop ‘em into their mouths without a second thought, but cooking hush puppies for Gordon Ramsay on national television? That’s a whole ‘nother story.
As you might expect, the finicky chef had plenty of opinions about this Southern side dish, and he zeroed in on the hush puppies that were part of Bryson’s fancy appetizer for the finale.
If you didn’t watch Monday’s program — or simply want a refresher on the “MasterChef” action — here’s what happened.
Repping Alabama: Bryson, 12, is an Auburn resident who goes by the nickname of “Cheese Curd.” He’s a sixth-grader at Fox Run School in Opelika and the son of Mike and Shannon McGlynn. Bryson’s also a young grillmaster and barbecue specialist who competes in grilling competitions with his father. (Mike, a Wisconsin native, earned the nickname “Cheese” when he moved to Alabama, and that prompted his son’s moniker.) Bryson hopes to be a chef one day and have his own food truck.
What’s at stake: The winner of “MasterChef Junior” receives a trophy, bragging rights, a plethora of kitchen appliances and gear, and a $100,000 prize. Three contestants made it to the finals, after nine home cooks were eliminated on previous episodes. Along with Bryson, the top three are Michael Seegobin, 11, of New Smyrna, Florida, and Remy Powell, 10, of Hollywood, Florida.
How it works: Four chefs act as judges on “MasterChef Junior” throughout the season, making decisions on who stays and who goes. Along with head honcho Ramsay, the judging panel includes Aaron Sanchez, Daphne Oz and Tilly Ramsay, Gordon Ramsay’s daughter. Weekly cooking challenges and eliminations trim the list of contestants until a single cook remains.
This week’s challenge: The junior cooks launched into their three-course meals for the judges, starting with the appetizers. The contestants had 60 minutes to whip up the appetizers from scratch. As a twist, the kids were asked to flambé some ingredients, setting alcohol aflame in a hot pan to elevate the flavors of the dish.
Bryson’s reaction: “I’m so excited, because I’m in the ‘MasterChef’ finale. It just feels amazing, because this has always been my dream, and I really never thought I’d get this far. This is going to be one of the most important cooks of my life … I want to win so bad, because it’s been a passion for me for all my life, and I’m hoping to keep that going.”
Family affair: Bryson’s parents, Mike and Shannon McGlynn, were in the studio audience along with two of his grandparents. All four of them beamed at the boy as he cooked, and Bryson’s father occasionally shouted words of encouragement.
What Mike McGlynn said: “Bryson is a very sweet kid. He’s a very humble kid. He’s also a little bit shy, but he absolutely loves to cook. Bryson started cooking with my wife and myself when he was probably about 3, and he saw Dad cooking on the competition circuit a lot, and he wanted to do it, too. As a father, I couldn’t be more proud of him, and he’s definitely a better cook than I am now.”
Bryson’s appetizer: Marinated prawns with Creole hush puppies, rum marinade sauce and green tomato relish. “Of course I’m from the South,” the boy said, “and we love hush puppies and fish fries and shrimp boils.” (Prawns, by the way, are very similar to shrimp, but tend to be larger and more expensive.)
Judges’ concerns: Although Ramsay called Bryson “super consistent,” the chef seemed underwhelmed by hush puppies as part of the appetizer. Ramsay declared that hush puppies were “rustic” in appearance — evidently not a good thing in the finale — and said cornmeal batter could be difficult to cook properly.
What Bryson said: “Appetizer round, it was definitely a little scary, and I’m just hoping that the hush puppies are thoroughly cooked. And I’m hoping they can see it’s my Southern charm on a plate.”
Judges’ reactions: They gave a big thumb’s up to Bryson’s appetizer, praising the concept, execution and flavors. Ramsay and Oz tossed in a little constructive criticism, but the overall response was highly positive.
What Gordon Ramsay said: “The prawn looks delicious, and congrats on making an ugly hush puppy look beautiful. Well done! … The inside of these hush puppies, you know if they’re wet and undercooked inside, we can’t eat these things. (But they’re) cooked absolutely spot on. Well done. Hush puppies are cooked beautifully, young man. Seriously. The inside is moist, the outside is crispy, but it’s just seasoned beautifully. But the hero here is that marinated shrimp, but (it needs) more sauce. Hush puppies soak up that sauce and it’s disappeared. But this is the ‘MasterChef Junior’ finale, and you made hush puppies elegant, young man. Really well done.”
What Tilly Ramsay said: “Bryson, I just absolutely love that sauce. We don’t have hush puppies in the U.K., so I’ve only ever had them a handful of times, but these are by far the best I’ve ever had. And I need that recipe for sure.”
What Daphne Oz said: “Bryson, these shrimp are phenomenal. They’re moist and punched up with that great marinade. The green tomato relish, I think if I’m going to nitpick, work on your knife cuts, right. Give us a little bit more finesse on that, ‘cause your flavors are powerful. This is summer on a plate, as told by Bryson, so good.”
What Aaron Sanchez said: “Bryson, I just think you really took the time to connect the seasoning from the marinade into the actual hush puppies, so I appreciate that a lot. And these (Royal Red) shrimp are something that we look forward to in the South, and you celebrated it, and you made it truly Bryson. Good job.”
How Bryson fared: No one was eliminated during Monday’s episode. The judges said all three appetizers were on point, and a frontrunner had yet to emerge. The junior cooks moved on to the next step, preparing the main dish of their three-course meal.
Bryson’s main dish: Japanese Wagyu filet mignon with a red wine reduction, squash puree and pan-seared turnips. Although preparing steak was right in his wheelhouse, the boy was feeling some significant pressure in the kitchen. “I’m really confident, because I’m a grilling and barbecue competitor,” Bryson said. “This entree is me. This is me and my Dad. … The meat needs to be a perfect temperature, and if it’s not perfect, I’m not winning that trophy. This is the most stressed I’ve ever felt. It just feels, like, just nerve-wracking and a little crazy.”
Cliffhanger: Monday’s episode ended with three main dishes still in the works, and a dessert course to follow.
Next up: During the grand finale on May 20, the top three cooks will finish their entrees and start work on their desserts. The judges will evaluate the next two dishes, discuss the merits of the contestants’ meals and announce the new winner of “MasterChef Junior.” Cue the confetti!
