Street Food Showdwon

NARRATOR: Rachael Ray and Guy Frieri are back, going head-to-head to crown one winner. These chefs are skilled. They're sophisticated. Mmm. Finn's gonna be all hopped up on sugar for this. NARRATOR: And none of them are over 12 years old. I won't die from this, right? NARRATOR: Now they're getting ready to battle for one grand prize -- their very own series on foodnetwork.com. Everyone here, let's rock it out! [ Cheers and applause ] GUY: Drum roll, please. NARRATOR: For the next six weeks, they'll prove their chops to culinary superstars... This is my crusted red snapper with crispy tostadas and my rainbow pico de gallo. Your dish has such flavor. I would hire this kid anytime in the restaurant. Mama Jesus. NARRATOR: ...as Rachael and Guy put them to the test... [ All shout ] ...with some of the toughest challenges yet. Turn and burn, baby. We got things to do. Which of these eight young chefs will be the newest face on foodnetwork.com? ALL: Team Rachael! ALL: Team Guy! NARRATOR: "Rachael Vs. Guy: Kids Cook-Off" starts... ...right now. That's how you do it! -- Captions by VITAC -- Closed Captions provided by Scripps Networks, LLC. Yep. My name is Finn, and I'm 10 years old, and I'm from Vancouver. You're gonna do a great job, right? Okay. Bye. I love you. Love you, too. Wow. It's the biggest kitchen I've ever seen. RENATO: It's hard to kind of say goodbye to Finn. Finn is young. He's only 10 years old. But I think Finn deserves to win this competition because, I mean, Finn can grill like no other kid on the planet. The reason I love grilling is because you can grill almost anything. You can grill vegetables. You can grill fruit, scorpions, crickets. You can literally grill anything. So, now these have been in for about four minutes a side. I've been grilling a long time, since I was 6 years old. And I'm as good as a grown-up is. Now, what's your name? I'm Sean. Finn, nice to meet you. My name is Sean, I'm 12 years old, and I'm from Los Angeles, California. Dude, this is so cool. Like, look at all this stuff. Like, I've never seen this many spices. I started cooking when I was around 5 years old, and my mom taught me so many Chinese and Japanese recipes, and she's passed many traditions down to me. I really want to win because I want to just show my appreciation to my family. So my strategy for this competition -- plan, cook, create, bam! So, what else do you like to do other than cooking? I mostly especially like to dance. Do you break-dance? Yeah, I can break-dance. All right. Whoo! I did one break-dancing class. It didn't turn out too well. Whoa! I'm Lauren. My name is Lauren, I'm 12 years old, and I'm from Brooklyn, New York. SEAN: What kind of music are you into? I'm into heavy metal. I feel like I can express my feelings through cooking. I take things that wouldn't go well together and make them so good that it'll blow your mind. I'm ready to rock 'n' roll. Yeah! Whoa. Hey, I'm Finn. Thank you. I'm Helen. Isn't this cool? Awesome. My name is Helen, I'm 12 years old, and I live in Omaha, Nebraska. It's so cool. I can't stop exploring. HELEN: What intrigues me about cooking is being able to make something very artistic, being able to turn something so simple into something so elegant and divine and delicious, like my signature dish, broiled steak with a mushroom and red wine sauce. I'm gonna be able to win this because I'm a true artist in the kitchen. Oh. Oh. [ Gasps ] That's... [ Gasps ] Wow. Hi, my name is Gibson, I'm 12 years old, and I'm from Hoboken, New Jersey. What's your favorite thing to cook? Me? Mostly meat, poultry. Yeah, you could never live without meat. Yeah. Pretty true. My signature dish is orecchiette with broccoli rabe and chicken sausage with a garlic-infused olive oil, like, drizzle. The cleanup takes twice as long as the cooking. Yeah. [ Laughter ] ALISON: Gibson has been bullied, and as a parent, it breaks your heart to have your kid come home crying. I don't get treated very well in school. But cooking is an escape for me 'cause it can shut out all the people that are mean. I've been to culinary camp for three summers in a row. I even just took a -- like, a week's course of knife skills. I'm into culinary adventuring and cooking, so all of the kids better watch out. I'm Madison, and I'm here to prove to the entire nation that I'm the best kid chef. I like, like, shrimp or gumbo. Yeah. I think Southern food is the hardest, and Southern is actually the type of food that I cook. I think that other kids should be intimidated by me because I don't think that I have a weakness in the kitchen. I started helping my dad when I was 3. He does catering and stuff like that. Oh, that's cool. I want the other competitors to know they better watch out for me. Hi! Oh, hi. Hi. I'm Amber, I'm 11 years old, and I'm from Seattle, Washington. Well, I already have my own online cooking show called "Cook With Amber," which is really cool, and it's showing kids that being healthy's cool. I have a tip for you guys. Crack your egg in a separate bowl so if you get some shells in there, you don't have to fish it out of the bowl you're mixing in. Hello. I'm good. I'm Sean. Nice to meet you. Lauren. Isn't this cool? My name is Luis. I'm 12, and I live in Brooklyn, New York. I think I am the best kid chef, because I traveled the world, and that allows me to embrace the different culinary experiences and apply that to my cooking. So, where are you from? Or, like, your background. Uh, well, my mom's from Napa, California, and my dad's from Brazil. I came here to cook and to win, but it's not my fault if I think Luis is kind of cute. [ Chuckles ] My grandson's the Latin Lover. Of course he's starting to like girls. Who do you want, Rachael or Guy? I'm honestly not gonna say 'cause I don't want to hurt any feelings. Mr. Guy and Mrs. Rachael are very close, and I could meet them any second. And I have butterflies in my stomach. Maybe we're gonna be enemies. Oh, it's on. [ Chuckles ] Right? But... [ Gasps ] Oh, my God. Hi, guys. Hi. Now this is finally the moment! Young chefs, welcome to the "Rachael Vs. Guy: Kids Cook-Off." [ Cheers and applause ] Someone here is going to get their own series on foodnetwork.com. That is enormous. That is mind-blowing. RACHAEL: We're here to mentor you, but your parents are also here, too. They're watching every moment on closed-circuit TV. Well, let's just wave to them just in case. Hi, parents. Hi, guys. LAUREN: I'm really excited to hear that my mom is not gonna be hovering over me. But now she's gonna be hovering in another room, like, "Yeah, uh-huh. Keep doing that." There were thousands of kids that we looked at from all over the country. Out of all of those thousands, you are the top eight. That means we want to hear what makes you so passionate about what it is you do. Each week, we're gonna have mini challenges. Also, each week, there's going to be a main challenge based on the theme of that week. And after the main challenge, a guest judge will give out a star to the chef on each team with the best dish, and another for the best Camera Challenge. I think that my web series will definitely help me in this competition because I know how to talk and cook in front of the camera. It doesn't faze me that Amber has her own cooking show. I think I have a pretty adorable smile and dimples, and all I need to do is just smile and make sure that I connect with the judges. Now, one more star will be given out to the week's overall MVP. Stars are gonna accumulate week to week. All the competitions lead up to an outrageous, over the top, off the hook grand finale of you eight putting on a food festival for celebrity chefs and foodies. It all comes down to that moment. [ Inhales, exhales quickly ] [ Laughs ] First things first. We have to decide who will be on Team Rachael and who will be on Team Guy. To determine who we want to have on which team, we're gonna have you start off with a little mini challenge to see who you are as a chef. Are you ready for your first mini challenge? TOGETHER: Yes! You'll be creating a family-favorite recipe that showcases your unique culinary perspective. All right. Your time... BOTH: ...starts now. Where's my -- where's the pork? They all seem excited. No one seems nervous. GUY: These kids are in it to win it already. The competition, it's gonna be pretty intense. Today, I'll be making the Wilson's bacon-beef blue ribbon chili. My mom made this for a chili contest, and she won first place. Hence the name "blue ribbon chili." I know I'm forgetting something. I'm don't know who's more nervous, me or my mom. Helen is lost in the pantry. HELEN: Where's the beans, beans, beans, beans, beans? Get out of the pantry! Usually, when I make this chili, it takes us five hours. Now I have one. It's a little bit risky, but I need to impress Mr. Guy and Mrs. Rachael. SEAN: Shoot, 41 minutes. That's so short. I know, right? Oops, wrong one. Today, I'm making yummy in my tummy chicken with a warm tomato salad. It's really good and super healthy. What have you done with the chicken here? I pounded it. It makes it more tender and moist, and it's thinner, and it cooks faster. And what kind of tomatoes are you using? Um, I'm using cherry tomatoes of all different colors so it's rainbow. I'm cutting my tomatoes in half because I want them to still be pretty big so that it has some texture. I am making a maple and lemon salmon with an arugula salad. I'm making my salmon by dressing it with salt, pepper, white pepper, and a homemade salad dressing. Call me crazy, but it's really good. Why did you chose salmon? Well, my father, he hates fish with all his heart. So did this convert him? This converted him. I know I can make Rachael the salmon believer. Join the cult. Me and my dad love to grill with the grill masters. The idea that comes to my mind when they say "favorite family recipes" is a garlic-rubbed flank steak with Chimichurri sauce. Guy, do you think I should put it on now? Where are you at right now? 21 minutes? So let's remember this. Let's say it's seven to nine minutes to cook. Yeah. Five minutes to rest. How many minutes is that? Um... Seven plus five is... I'm not doing math on TV. So how many minutes do we need to wait? Um... 7 plus 5 is 12. 22 minus 12 is 10. So the steak should go on in 10 minutes. My last math test, I got a 19 out of 20. I know this like the back of my hand. Rachael and Guy have had a lot of burgers. Obviously Guy has his own way of eating a burger. But they've never had a "Mad" burger. It has bacon, onions, mushrooms, and then a fried egg. [ Gasps ] That's what does it. Don't you love an egg on a burger? You took her hand off. My first step is, I have to make my meat mixture by adding the tomato juice and the ground sirloin together, and fry my bacon. Oh, my God. WOMAN: Come on, kiddo. Where are you? What are you doing? Whoa! This is really stressful. My bacon's burnt. That's not good. Without the bacon, this is not my "Mad" burger. I really wish that I could go out there and help her get that bacon. Oh, my gosh. GINA: Oh, my gosh. I need to have bacon in my dish, and my bacon's burnt. That's not good. GUY: Look at the time you have -- 15 minutes. Now I'm gonna try to make the bacon again. GIBSON: I feel like I'm a chicken without a head running around everywhere, trying to do everything. With this dish, I just really want to impress Rachael and Guy, so I'm gonna be making orecchiette with broccoli rabe, chicken sausage in a garlic-infused olive oil. And I'm going to knock it out of the park so far you can't see it anymore. That should last. When Rachael and Guy tell us that we're gonna be making a family-favorite recipe, I'm like, "I'm gonna be making a Brazilian fish stew." Me and my mom always eat it at home. This is very, very potent, so I just want to put in a spoonful. One of the most important ingredients in a moqueca is the red palm oil. It's what gives it its creamy and its drawn-out flavor. Hope is a different thing. Skill is another. 10 minutes! SEAN: Today, I'm gonna make my pork plant recipe. And I'm using some thinly sliced shabu-shabu pork, I'm gonna cook some rice, and I'm gonna use some soy sauce, some garlic. I'm using Japanese eggplants because it has a lot more flavor than American eggplants. This dish was passed by great-grandmother, passed to my grandmother, passed to my mom. Now it passed to me. Whoo-whee! AMBER: I'm pan-searing my chicken, and I want it to be sort of brown so it gets a nice crust. But I really don't want my chicken to be crazy dry at all. I'm praying. I'm praying. I don't have a timer on. RACHAEL: 2½ minutes, Finn. I would grab yourself two non-stick pans and knock those eggs out. MADISON: I still have to get my burger on. I have to get my egg, my onions, and my bacon. Finn's steaks look awesome. WOMAN: It totally looks awesome. 45 seconds! Oh, my gosh. [ Exhales sharply ] I don't see the bacon, the mushrooms. GUY: 5, 4, 3, 2, 1. Stop working! Hands up! Good job, you guys. MADISON: Burger's not looking good, and I don't have any bacon. I forgot to put it on the burger. And I start to cry. This is not my "Mad" burger. Are they actually about to try my food right now? I'm just praying that my chicken's not dry. GUY: Tell us about the dish. So, today we have yummy in my tummy chicken with a warm tomato salad. Thank you. The tomatoes have burst, but not gone too far. You have really great skills. Good job, Yohko. Yes! Hi. Your father hates salmon, but you converted him with this dish. Mm-hmm. MARIYA: It's one thing to deal with stepfather. It's another thing to deal with Rachael Ray. It still could be a little more medium-rare, but I will say that, for most people, this is just right on point. RACHAEL: Apples and nuts mixed together with the salmon really helps balance all of those flavors and textures so that someone who's maybe not a huge salmon fan becomes a bigger one. Yes! Thank you. Well done, sweetie. I'm flipping out on the inside, feeling nothing but llamas. What do you have for us? A "Mad" burger. Okay. What would you have liked to done better? Add my bacon. But I like your ratio of meat to cheese to bun. Just the way I like mine. The best thing you did about the burger was that egg could not have been cooked any better. Sell it. I make such a rookie mistake, but I'm just starting off, so that's probably why. Luis. What do we got? LUIS: Today, we have a Brazilian moqueca -- fish soup. I don't think that it's too coconut-y, you know. I was worried that it was gonna taste like a cocktail. It doesn't. I get some really nice back notes on the heat. I'd be ordering this in your restaurant in a heartbeat. Thank you. GUY: All right, big guy, Finn, What do you got for us, buddy? Um, today, I made a South American flank steak with a Chimichurri sauce and grilled asparagus. I think the flavor of it is terrific. And look at the nice, beautiful medium-rare. Look how pink that is. Beautiful. Let me tell you this. You couldn't have cooked those asparagus any better. Right on, right on. Nicely done. I am the grill master. All right, Helen. I think it looks beautiful. What's the name of this dish? The Wilson's bacon-beef blue ribbon chili. You know, you had a lot of spices going on there, a lot of layers of flavor. I think you did a really nice job of balancing them well. Chili takes some time to develop the flavor, so for making that in 45 minutes, I think you did a really nice job. You were cool under pressure. I like that. I agree. Yay! It feels really awesome. Good. How are you? Are you happy with how it came out? Uh, yeah, it turned out better than I thought. Turned out better than you thought. This pork plant is going to have burst of flavors. I like the way you caramelized your onions and your peppers. I love the toasted sesame. I think it's good. I think you're steps away from this being a really outrageous dish. Nice hustle. You know what? I think I did pretty good. The dishes that we are making for this mini challenge are gonna determine whose team that we're on, so I have to make sure that Guy loves this dish. All right, Gib. Today, I prepared for you the hat trick. It's orecchiette, sweet Italian chicken sausage, and broccoli rabe. And I saw that you cooked the broccoli rabe right in with the pasta. Interesting. Sausage is cooked nicely. Broccoli rabe still got a little snap to it. You worked with diligence. You did a really good job. Nicely done. Man, what a battle. Rachael and I have had a chance to meet all of you, watch you cook, and I think that we've come up with a pretty good decision on how we should divide the teams. AMBER: I want to be on Team Rachael mainly because I have been pretending to be her my entire life. Er, not my entire life, but when I was younger. All I'm thinking in my mind is, "Guy, Guy, Guy, Guy." So, I think I will take... ...Helen, Amber... AMBER: I feel a little bit bummed. But you know, it's gonna be amazing. ...Sean. Last but not least... Gibson. GIBSON: And now I'm on Team Guy! Yes! Yes, Guy! Yes. Yes. Yes. Yes. RACHAEL: Team Rachael -- Luis, Madison, Lauren, and Finn. I am on Team Rachael, and I'm thrilled! Guys, we are so excited to see what you're capable of this season. I mean, if this is just day one, it's gonna be a knockout. GUY: Coming up... One of the most famous chefs in the history of the world. This chef makes me nervous that he's coming on our show. Young ladies and gentleman, may we introduce... BOY: Oh, my God. [ Exhales sharply ] We're walking into the kitchen, and the first thing we see is a hot-dog cart. AMBER: I don't know what is going on. This is not good. I'm scared. Okay, guys. Welcome to your first main challenge. There's a lot of things from Los Angeles you can expect -- great weather, celebrities, and street food. You're gonna take your signature dishes and make them portable. I know in L.A. that street food is probably very popular, but in Omaha, we don't have that. Not only are you going to be making your own food, as a team, you will collectively be responsible for making a breakfast street food item together. And it must highlight fruit. All right. Off we go. Come on in, team. Who would like to go first? I have grilled shrimp with a lemon-basil dipping sauce. Sounds nice to me. Grilled shrimp. Shrimp go over really well. So why couldn't we take that shrimp, and why couldn't we make a shrimp slider? Well, I think I could do, like, a Loco Minyaki pancake. Ooh, I like that. Helen, what do you got for me? Okay, I have a guacamole tacos with a tamotillo -- I like where you're going with this. Mm-hmm. Okay, let's take that out of your mouth Yeah, sorry. [ Laughter ] She dropped it behind the couch! Oh, my gosh. Yes. Yes. Fantastic. All right, Gib. What do you got? Imagine you're walking down a place with a lot of food trucks. "Ooh, there's pizza. Ooh, there's gourmet tacos. And these wings are thebomb.com. Chicken wings are a great one. I'm gonna let you go on that. Okay, what are you guys thinking for your team dish? Parfait. Excellent. I want somebody to make some granola. My granola recipe is great, so I know it will turn out fabulous! You want it to get really crispy? You got to be quick. You'll get beat by it if it messes up your dish. Turn and burn that granola, okay? Okay, guys. Mad, let's talk about what you're thinking. Yeah, I would do the wings. What do we want to call your wings? Um, Little Italy wings. I love that, 'cause you've got your special Italian seasoning there. Who's next? Luis, let's do you next. I was gonna do the St. Luis pulled pork. [ Laughs ] St. Luis. Yeah. Lauren, what are you thinking? Uh, spring rolls. I would love to see you take that idea and do something a little new or different with it. I love that you love classic hard rock -- Black Sabbath and Ozzy. I love Ozzy, too. I love me some Sabbath. Yes! Someone actually understands. Yes, baby, I understand. Trust me, yeah. Rachael says that she's a big rock 'n' roll fan. I scream a little inside. I don't want to get you overheated. So, you want your food to rock people's mouths. Like, surf and turf, maybe? That's very clever. I decide to make surf and turk spring rolls, because I'm gonna use ground turkey. All right, moving along. Finn? What about lamb popsicles? Why don't you just call them lamb pops? Let's talk about breakfast, 'cause we're running out of time. Our team decides to make a quesadilla with a mango salsa. I was thinking that maybe we could have, like, a smoothie on the side to balance it out. Okay, but make it mostly about those berries and it being nice and cold. All right, are you guys feeling psyched? TOGETHER: Yeah. Let me just tell you something. You four are outrageous. We have to have a cheer, okay? Can we do jazz hands? Well, I'm not doing jazz hands, but I like the way you're thinking. You can do them for us. "Superfly, Team Guy." TOGETHER: Whoo! Yep. One, two, three. ALL: Game on! Nicely done. Grainy mustard. I'm making my lamb pops, but I can't find the grainy mustard. There's no grainy mustard. He's looking for the mustard. He can't find it. Luis, where's the grainy mustard? [ Laughter ] I found it! Need to get all the mustard up. RACHAEL: That's a whole lot of mustard. Do you normally use this much mustard? Yeah, you need to marinade it in a lot of mustard. Okay, all right. Good job. I'm making my granola first 'cause it has to be in the oven and get kind of crispy. My team's depending on me 'cause I have the granola, which is what makes it a parfait. So I'm a little bit st-- okay, I'm a lot stressed out. 60 minutes left for the challenge and my granola's done. I really want to make sure that everything turns out right. Squid is one of the best parts of this pancake. I'm making the Loco Miniyaki pancake. It has shrimp, seafood, and some secret Japanese ingredients that'll keep the flavors spot on. This is no ordinary pancake, and it's gonna be off the hook. Whoo! I take my granola out of the oven. I'm hoping and praying it's not burnt, 'cause seriously, that would kind of ruin everything. Ohh, geez. How'd your granola turn out? Totally burnt. Shoot. Why did this have to happen? I may have just ruined this entire challenge for my entire team. AMBER: I don't know if I'm gonna be able to make a whole new batch of granola and make my shrimp and the sauce and the coleslaw and everything. I don't know how I'm gonna catch up now. My whole team is depending on me. I'll do granola, guys. AMBER: Thank you. Good thing that Sean's right next to me, 'cause he's done with his whip cream, so he's helping me with my granola. Do you need more peanut butter? No, no, I'm good. I want it to fall off the bone. I put my pork in the pressure cooker, so that way, when they take the bite, it's like a melt-in-your-mouth sensation, and it like literally, like all over your face when you bite it. Here's a quick tutorial on how to eat a slider. You never hold the slider in the middle 'cause when you bite down, it comes out the back, you get your pants that you love the most stained, you're mad at your wife. The proper way to do this and avoid all this drama, you hold the slider from the back. Okay, that's -- that's good. Today, I'm making my messy wild wacky wings. Jazz hands! I'm making a dry rub for my chicken wings. So, I'm coating my chicken, then I realized, "Oop. [ Singsong voice ] I forgot to taste the dry rub." That tastes awesome. So now I'm about to throw these bad boys in the oven. Burn, baby, burn. GIBSON: Everyone good? Yeah, just a little nervous on time. Oop. Didn't cut myself. For my dish, I will be making chicken taquitos, chipotle crema, tamotillo salsa, and a pico de gallo sauce. [ Exhales sharply ] There are many, many different components for this dish. For the cook time, we got 90 minutes, and I don't think that's enough time to get everything done. What's wrong? You okay? [ Voice breaking ] Yeah, I'm fine. No, what's wrong? I'm just -- I feel like I'm in a bad place. And... I can't find anything. I think I'm gonna have to cut short on some stuff. Don't cry. Everything will be okay. All right. I'm making my Little Italy wings, and I want to use my own seasoning blend because it's more impressive and it'll blow the judges away. GINA: Right now is a difficult time for Madison. Her dad and I just recently divorced. Her dad has always been an essential part around the food. Gonna add my blue cheese. My parents' separation, obviously, wasn't easy. But I think cooking has helped me, because cooking is a calming thing to me. Yeah. It smells really good. You're confident? Is your oil getting hot somewhere? Yes, it's right there. Perfect. [ Exhales sharply ] I hope Guy and Rachael like spicy, 'cause I -- 'cause my stuff is really spicy. Luis and I start making our salsa for the breakfast dish with fresh fruit. Finn comes up with the great idea of grilling the pineapple, so I'm like, "Yeah, bro. Let's do it." This is the first time we actually worked together as a team, besides the fact that we're all on the same team. Why don't we flip these? I think we're gonna be able to get this done quick. HELEN: I don't have time to do the taquito anymore, so I think I'm gonna do with doing tacos instead. It'll save a lot of time. I'm a little frazzled. I'm nervous. I'm not sure if I'm gonna be able to complete this. So I just change my idea, and now I'm doing tacos instead of taquitos. [ Sighs ] Those things are gonna burn. I look over, and the first four lamp chops are on fire. They're looking a little overdone. The grill was so hot. But, you know, Finn should trust his own instincts. Medic. I cut myself. I cut myself. I just looked down and I saw it. I cut myself, and I still have to roll my spring rolls. Madison, I need a lot of help. I'm falling behind. Lauren cuts herself, and I have to help Lauren assemble the spring roll because all I have to do is fry and plate. Whoo-hoo! All right, we got one more spring roll done. Two minutes! LAUREN: I started the smoothie, but I don't have enough time. The smoothie was my idea, and I'm the one who was supposed to do it, and I just have no time. AMBER: That one had no fruit. You guys, that's not good. 10 seconds, people! Here. Get in. Come on, we need more whipped cream. Stop working, chefs! Guys, again, that was a very intense, intense 90 minutes. Well, we -- we can't get much bigger than your first challenge, unless you're talking about the judge -- The big one. The judges of your first challenge. One of the most famous chefs in the history of the world. This chef makes me nervous that he's coming on our show. Young ladies and gentleman, Chef Wolfgang Puck and his beautiful family. AMBER: The guest judge is Wolfgang Puck. The Wolfgang Puck. I mean, it doesn't even feel real right now. I'm the most nervous I will ever be. For him to be here and eating my food, it's not process-able in my brain. I'm just like [Gurgles] [ Exhales sharply ] So, we should probably get tasting while the food's nice and hot. Yes. I can't wait to taste the food of the new generation. All right, go and start to practice your 45-second presentation, and you better be good. This is the best there is, Chef Wolfgang Puck. We have to do a Camera Challenge, which is when we have to speak for 45 seconds about our food and ourselves in front of Wolfgang's family, himself, Rachael, and Guy. You're gonna be presenting to Wolfgang Punk. Punk -- Puck. Kind of crazy. Hi. My name Finn. I'm from Vancouver, Canada. LAUREN: Finn -- when I hear his little accent, I just, like, want to scream 'cause it's so cute. Hi. My name is Luis, and I'm from New York. Luis -- he has a big smile from ear to ear. That's awesome. And I never talk for 45 seconds straight. Um... I have to remember to say something to make them laugh. That's hardcore. [ Gags ] This is "Rachael Vs. Guy, Season 2, Kids Cook-Off." Okay, I messed up already. I'm super nervous, not only because it's our first Camera Challenge. We're presenting to Wolfgang freaking Puck. Like, it has -- Oh, I messed up. AMBER: I think Gibson just needs to slow down a little bit and smile, 'cause he seems really, really hyper and kind of stressed out and really tense. You'll go, "Hi. I'm Sean." "Hi. I'm Amber." "Hi. I'm Gibson." "Hi. I'm Helen." AMBER: Let it all loose. Go to the spa or whatever he has to do. We'll -- we can figure it out. Okay, just wing it. And...go. Hi, My name is Gibson Borelli, and today I've prepared for you the messy, wild, wacky wings. They're perfect for the kids, sophisticated for the adults. They're a really well-rounded meal. It is, uh, oven-braised chicken wings tossed in teriyaki sauce, garnished with a little bit of scallions and sesame seeds. See you guys later. [ Laughs ] Hi. My name is Sean Lew, and today I've prepared for you a Loco Miniyaki pancake, and it is gonna blow your mind. It was inspired by my grandma, and she taught it to my mom, and my mom taught it to me. I hope you guys like it, and thank you very much. WOMAN: Did a little bow. Hi. I'm Amber Kelley, and today I prepared for you my healthy shrimp po' boy sliders. It's really yummy, it's healthy, and it's perfect for kids because they're little, itty, bitty, and you can carry them around with you just like street food. Hi. My name is Helen, and today I made you my crazy chicken taco. It's got a salsa. The layers have mango, some chicken, some paprika, and just a whole lot of flavors. Thank you. GIBSON: Today, we have prepared for you the layered... ...bomb... ...diggity... TOGETHER: ...parfait! [ Laughter ] So enjoy. Longest 45 seconds of my life. Oh, my gosh. So nerve-wracking. GUY: Gibson -- he made the super wacky, incredible, fantastic chicken wings. Chef Puck, what were your feelings? I really thought that the chicken wings looked beautiful. The glaze is very well done. It's very tasty. I would hire this kid any time in the restaurant. Next up, Amber. I think it's a great rendition of a traditional dish from New Orleans. She seasoned it perfectly. I thought she did a great job. Wolfgang Puck is actually eating my food. [ Sighs ] [ Chuckles ] Next up, Sean. WOLFGANG: I really love Sean's pancake. He brought his grandma in there, and it's a family recipe. I think he did just an amazing job. To wrap it up, Helen. Helen made the chicken taco. This is really tasty. It's a little on the spicier side. Just so you know, my brother, he is not very fond of spicy things. So this was maybe a little too hot. Out of everyone on the team, she did the most cooking and had the most complexity of the dish. That was great. This is so delicious. I feel like I'm at the Four Seasons Maui. Really, really, really, really, really good. Would you eat it for breakfast at home? Definitely. Phenomenal. Great job, Guy. Let's get Team Rach out here. ALL: 1, 2, 3, Team Rachael! Let's go. Get out of here. Today, I made for you famous Finn's lamp pops. My dad loves to grill 'cause you can really just grill with -- grill anything and experiment. Hi, guys. I'm Lauren. I'm from Brooklyn, New York, and today I've made you surf and turk spring rolls. It's a play on regular spring rolls. I also really love heavy metal music, so I want this dish to rock your mouth. [ Chuckles ] Hello, guys. My name is Luis, and I'm from Brooklyn, New York. And today I'm going to be presenting to you St. Luis pulled pork. The reason I made this is because me and my mom, we always like to barbecue. She has taught me how to make everything that I needed to know. Hi. I'm Madison, I'm from Chicago, and today I made Little Italy wings. [ Laughter ] My dad taught me, since I was 3, how to cook, and I've loved it ever since. Please enjoy. And then, together you guys also made a nice, healthy breakfast with some fruit going on in a couple of places. Today, Team Rachael has made a classic quesadilla with a sweet-and-spicy... TOGETHER: ...kick! I liked the kick. Very nice. We're gonna be serving our food to Wolfgang Puck and his family, and I'm just, like, super excited. He makes really good canned soups. Okay, guys, first up, this is the St. Luis pulled-pork sandwich, made by Luis, of course. I thought Luis made St. Louis proud. You know, he did a great job cooking the pork in a pressure cooker. I mean, how many young kids use a pressure cooker? What did you guys think of him on camera? I think this kid has it. Let's talk about Finn. So, these are famous Finn's grilled lamb pops. You know, this is a real grown-up dish, It is. It's crazy. I'm really surprised. He has a little accent but, you know, so do I. No! It's hardly noticeable. I love people with an accent. Okay, so this is Lauren's dish. GELILA: I thought, like, the way it's wrapped, it looks like almost a present. Flavor-wise, she could use a little bit more salt. I think to spice it up just a little bit with the acidity. I think it will make it really great. Okay, this is Madison. This is a home run for me. I mean, I really like everything. Come on. But it tastes delicious. It's a bold move to be able to do a classic dish and do it this well. Loved it. Okay, so, for the group breakfast, Madison came in with a recipe for quesadillas. Who came up with the smoothie? Uh, the smoothie was Lauren. Yeah, that tastes really delicious. I agree. I think to put it all together was pretty amazing. I really want to be MVP. AMBER: I really want to win a star the first week, 'cause it's sort of, like, proving a point. It could be anyone's game for MVP. It could be anyone's game for best dish. It could be anyone's game for best Camera Challenge. I'm just so nervous. Great job, teams. Tough, long day. I'm so nervous, I have, like, millions of butterflies in my stomach. And I just want to know who the MVP is. The best dish on Team Rachael today -- Chef Wolfgang Puck, who will that be? On Team Rachael, you are great cooks already. I don't know where you learned all that. But for the best dish... ...Madison gonna get the first star. I win best dish for Team Rachael, being judged by Wolfgang Puck and his entire family, and I'm very, very, very excited. Oh, my goodness. You know, Team Rachael, you did a great job on camera. But my family and myself thought that... ...Luis did the best job. LUIS: I'm just, like... I'm, like, so excited, it's like seeing like 20 baby bugs all in one. I love the way you explained your family tradition, the way you worked with your mother. It came off really well. MARIYA: So, Lauren doesn't get a star in this challenge. I could see that she's really, really upset on the inside, and it's the hardest thing for a parent. Now, best dish on Team Guy. Chef? Team Guy, the best dish was... ...from Gibson. I just won best overall dish on Team Guy. Mm-hmm. That's right. The best camera appearance went to... ...Sean. You really made us belive that you could be a star. I got a star for my camera presentation, and I'm so psyched. Hopefully, I have a chance for the MVP. The Camera Challenge was the one thing I knew I could succeed in, and I didn't. So next time, I really need to work a little bit harder. All right, Chef Wolfgang. Which one of these four kids is gonna get an additional star and be named MVP? The winner of the MVP award is... Only one of us can be MVP, and I'm really hoping it's me. ...Gibson. [ Cheers and applause ] RACHAEL: Congratulations, Gib! Mm-hmm. Whoo! Go, Gibby! I feel like I'm on cloud nine right now. Gibson had a really rough year in school this year, socially. GIBSON: Even though I've been bullied, I can pick myself back up from it, and I can shoot for the stars. ALISON: I'm so happy for him. I really am so happy for him. GUY: All right, after the first week of competition, Gibson is in the lead with two stars. But I got to tell you, it is anybody's ball game. Gibson wins MVP, and I'm really happy for him. I really think he deserves it. But next week, I'm gonna try to get the MVP. Helen and I will be starless together, but not for long. Rest up and try and keep it together, chefs. This is just the beginning. Next week is gonna be even more difficult. The judging's going to be even more challenging. And the competition is just getting started. I didn't even know this was still legal. Ooh! It has claws! What? Oh, my God, no. [ Roars ] [ Screaming ] Today, your "Rachael Vs. Guy: Kids Cook-Off" kitchen has been transformed, "Chopped" style. I don't know what this is. I see a lot of capable young chefs here, and I see a lot of nerves. Just stay with me and stay calm.