Kid MasterChef vs Adult Tasty Chef • Tasty

Hello my name is Malia I'm 12 years old and I'm a contestant on this season of MasterChef Junior and I'm Katie I'm a TC producer and I'm much older uh so today we're going to compete to see who we can make the best dish if we review these rules, yeah, rule number one, we must make dessert, rule number two, dessert must be something you would serve at a fancy dinner, I love dinner, are you hosting dinner parties all the time? I mean, sometimes I have to go with them. You are great and rule number three, the star ingredient must be chocolate, are you ready for this?

Yeah, let's do this, oh wow, okay, let's do this, yeah, I don't have a lot of culinary experience. I would say I am a self-taught home cook. I was about three or four years old when I started helping in the kitchen by baking and cooking. They are in my comfort zone. Look, I'm terrified of this kid she's been with.

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junior it's okay, I love katie, she's super sweet, super nice, I think she might be a little nervous but it's okay, we all get nervous, but I have the home court advantage because we're in the

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kitchen, I know my way, I know. the team and I feel safe here when I'm in competition I stay calm and I've always had that little voice in my head that says you can do it, you can do it, you can do it and if I don't make it at least I do my best, so we're ready to go, you have a cool jacket too, I have a black apron, but yeah, what are you doing?

I'm making a chocolate soufflé with raspberry coulis and a dollop of whipped cream I'm making a chocolate, dark chocolate and caramel tart with a chocolate cookie crust and a little sea salt to put on top, but that's fancy, thank you , okay, before we go in, let's wish each other good luck, do you want to shake or do you want to oh my gosh, okay, let's hug, you're amazing, okay, good luck, my first step is to make my crust. I'm going to food process these cookies so that they are ground like a sandy texture to make my sour crust, what are you doing?

My first step is to simply take my molds, spread them with butter, and then sprinkle them with a little sugar. So how often have you made this soufflé before? It's not like my strongest soup, but I feel like yes, you have to live life, yes, you have to live life, now that they are ready. I'm going to go put them in the refrigerator so they can be seen. I think you're already feeding me. I'm taking this vanilla. bean and I'm scraping out the vanilla beans putting this in the pot and then adding my whole milk so it can simmer so now that my crust is ready I'm going to prepare my tart pans I just want to make sure that have the right proportion of crust, not too thick and not too thin, you know what I mean, slow and steady, slow and steady.

I'm dumping the sugar and flour into a bowl and then I'll add my three egg yolks when it's ready. I'm going to put this in gradually and beat it once you get in, you just have to chop it up nicely while you're doing it. I'm going to bake them, good luck, thanks, so now I'm going to put this back up. in the pot and I'm going to let it boil for a minute or two. I think Malia is doing great. She has a lot of burners going and I'm very impressed. I think the flavor and texture will be a winning combination.

So now I'm just scooping out my thick batter and now I'm just going to add my dark chocolate to a double boiler and I'm just trying to get the smell down as soon as possible so then I can put the chocolate in. Here and then I seal it right yeah, it's good so I'm going to make my ganache now and I'm just going to heat up some heavy cream and spread it with a little bit of dark chocolate and as you can see it's really melting all the way. chocolate and it is thickening. I'm going to go check on my crust here and I'll keep coming back while Katie's not here.

Well, we're just putting this here and now we're going to do it. Did you miss me? Yes, okay, my crusts are ready. If you want to know, great, I'm going to pour my ganache now, so Malia, what do you want to be when you grow up? Well, tell me, let's find a lawyer or a nurse, they are both so good and I want to be one. a critical care nurse that's going to be intense yes that's going to be are you ready? I'm ready like I trust to fold right now you catch me it's good ready no you'll be great if I was in critical care I'd want you at the door says hello here's a soufflé and a big needle and a big needle that's right you can do it all I think on you I will continue to produce

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videos I'm going to put this in the refrigerator maybe even put it in our strong freezer just to speed up this time and now I just put it in my pot we have the raspberry sugar and the lemon juice and just to give it a touch we are going to add a little shampoo, can you drink it?

That's alcohol, right? it breaks down well, I'm going to start making my caramel, it's brown sugar, we're going to make some butter and when I say a little I mean a lot of butter, we're going to make some light corn syrup and then I'm going to add some heavy. cream and then we will add a little salt. What I'm worried about is that this won't settle in time for the evaluation, so okay, okay, thanks, so you're making whipped cream. Yes, I'm pouring my heavy cream. I just start and fluff, then add my powdered sugar. I'm only going to add half because I don't want to like it because that's happened to me before.

Let's add the rest and slowly, so now I'm going to go. put this in the refrigerator so my caramel is really starting to boil right now and I'm back, did you miss me? Yeah, I'm serious now I'm just going to grab a bowl and a strainer ooh, okay, because this is like a nice thing. as fertilizer or as a puree that you will like to put on top and I suppose that this is also a way of making jam that my mother makes very good, we have a pomegranate tree in our childhood, but I was not allowed to eat pomegranates inside the house because they stain everything, you know, so I had to eat them with a bib outside.

Can I try some too well? Yes, I'm intimidated, you should be, no, I'm just kidding, now I'm going to do it. my egg whites are nice and fluffy are you doing an accent right now and we're like oh my god we're British and when it gets soft peaks I'm going to add my fine sugar oh it's getting really fluffy yeah? The way you can test caramel is you can take some and put it in a bowl of cold water and then you can see if it forms a ball and you know if you're close or not, and I'm not close so I just have to Wait a few more minutes now that this chocolate base is back from the refrigerator.

I'm just going to add my fluffy egg whites. A third will go. We're not going to fold this one because we want to get a little bit of texture oh I put my ganache in the freezer and it got really hard but I think it'll be okay because I'm about to put hot caramel on it so here we go oh gosh it's okay, let's slow this down. one less, okay, now I'm going to make my seat salt, I like it, I got a little excited and now it's a little more ready. I'm going to do that with this guy, now all I have to do is put them in the oven, okay?

Great, okay, I'll be back. Well, I'll hang out and eat some candy and some cookies, so next I'll take these tarts out of their molds and put them on a plate. I've melted some chocolate and I'm using a piping bag just to make like a little drizzle on top, overall it still goes down pretty well. I still feel like I can win this, so my soufflés just came out of the oven. I'm just going to put dollops of whipped cream. on the outside of the plate, jersey, the plate with cooley raspberry, take my powdered sugar and I'm just going to sift it, sift it, then a raspberry on top, I think I'm going to win, I wish you the best of luck. but then a skater I'm Jen Harris and I'm a senior food writer for the Los Angeles Times today I'm going to judge the dishes that Katie and Malia prepared nobody told me that Jen Harris was going to judge this competition that she tried all the food she knows, all the

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s which tons of restaurants have written about, I think Jen would really like my food because I try to cook for my culture and my heart, which makes a good chocolate dessert something appetizing, there must be something good about it.

Chocolate flavor, but I also like a little salt, a little acid, something to balance out all that heavy chocolate. I'm going to look at the veneer. Does it look like something you'd wear to a fancy dinner? something I'd like to pay a good amount of money for I really have no idea who's going to win hey jen thanks for coming to judge today thanks for having me we won't tell you who made what dish are you excited? yeah, I'm a little excited, yeah, I'm a little nervous, meeting you, but we're okay, get nervous, I'm just super tough, okay, I'll start with this one that's beautiful, I already like the veneer, see?

It's a soufflé, it's fallen a bit, it's not exactly as tall as I'd like, it's still warm, the texture is really good though, it's super light, nice and doughy, it's got like a little bit of crust on top, let me take it a little bit of this sauce there mmm this soufflé is quite elegant. I feel like if I went to a five star restaurant and ordered this for dessert I would be very happy a little disappointed that the soufflé fell off but in terms of taste and texture the chocolate The taste is like a very good touch of chocolate that is balanced by that fresh raspberry coulis.

I am very impressed with this dessert number two. Oh, congratulations on the plating. I like that little bit of chocolate there. I think it's a kind of caramel tart that I like. the crunchy crunch of the crust and this is also very good, good level of sweetness. I love the flaky sea salt on top. You taste too much caramel, so you can't taste chocolate. It's missing out a bit, but I would definitely eat this. Still, both desserts were super elegant. I would be happy with any of them but they told me I have to pick a winner so I'm going to pick one and the winner is the chocolate soufflé, who is the chocolate soufflé?

OMG good job, thank you, I had faith, thank you, thank you, yours was very good too, but this is the clear winner, oh my God, I won, I lost, it's okay, winning is not everything. I'm quite sad. I think jen made the right decision. The advice for Katie is that a little caramel goes a long way. Today I learned that losing can still be fun because I had so much fun cooking with Malia like she was so cool and I still feel good about my dish so I feel like I've learned to have a more positive attitude.

I love this day. It was super fun. I met Katie. I feel like I have achieved. I would definitely take on Malia again just because I would like to spend more time with her because I really like her. but also because I want to conquer you