“Hurricane Avery” did the Bayou State proud on episode three of MasterChef Junior.
After meeting an astronaut, participating in a cheesy—literally—Mystery Box challenge and a mini fish market, contestant Avery Kyle carefully crafted a plate of pecan-crusted halibut, sweet potato mash and a sour sauce that judge Gordon Ramsay loved.
Going into the fish dish competition, Kyle says she felt comfortable and confident, adding that she goes fishing all the time. The contestants were again faced with a daunting task: Each had to filet a fish on their own, with only a brief lesson from judge Graham Elliot beforehand.
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Being a Louisiana native proved its perks again. Of course the 9-year-old chef had fish-filleting experience before the competition.
To top off Kyle’s success in episode three, Ramsay gave the Baton Rougean what she calls one of the most exciting moments on the show.
“Gordon Ramsay called me chef,” she says. “I’m so used to calling him chef. ‘Yes Chef,’ ‘Thanks Chef ‘ …”
Chef Kyle shares her thoughts on episode three and her future in food:
On the show, Chef Gordon Ramsay talked about what he wanted to be when he was growing up. What do you want to be?
Well … I want to be a lawyer and an actor and a comedian. And a chef, too. First, I would act and save money from acting, and then I would go to college to get my degree, and then law school. … And on my business cards, I would put “lawyer” and “comedian,” so people could hire me for both. And then I would charge people extra for being funny as a lawyer.
What do you want to do as a chef?
I think I want to write cookbooks. I would write family cookbooks, so I can keep cooking while also doing other things.
Your mystery box cheese dish wasn’t shown on-air this episode. What was it?
I made a cheese and herb frittata. But I’m thinking maybe I should have made lamb chops with a Gouda sauce.
What was your first thought when the judges wheeled out the giant cart of fish?
“I got this.”
What’s the biggest fish you’ve ever caught?
Once, when I was younger, I caught a fish so big I had to be held back on the boat when I was reeling it in. It was probably as big as me. I was probably about 6 at the time. (Kyle’s mom, Sharon Kyle, later clarified the fish was a grouper.)
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Had you previously made the dish you made during the competition?
It was a pretty new dish to me. I had crusted fish before, and I had made the hash before. So I knew all the components, but I had never made exactly that dish.
Were you nervous when you were the first one called up for a critique?
I wasn’t really nervous because I was so comfortable with my dish. It was something I knew, and I tasted all of the components to make sure it was good. But there’s always those butterflies because you’re thinking, “I could be going home,” and you’re cooking for some of the best chefs on the planet.
Overall, how are you feeling about the season so far?
So far I’m feeling pretty good about the competition. I think I’ve done a good job, and it’s crazy to see how people are starting to recognize me. The other day we went to Sushi Yama and people there were like, “Hey, we watch you on TV!” It’s cool to see how many people follow me on social media, and all the support is really nice.