Try out Sean’s recipe for one of his favorite sweet treats, Holiday Peppermint Macarons. Turkey garden sliders and I was eight years old at the time.ġ060 Imperial Highway (Across from the Brea Mall) What was the first dish you ever made, and how old were you?Ī. I think kids should try Cauliflower for three reasons: it comes in a variety of colors which kids will like, it is not a bitter vegetable such as spinach or Brussels sprouts, and for its nutritional benefits for kids. What is one ingredient you think more kids should try (and might be surprised they like!)?Ī.

It was a moment of pure satisfaction to see the judges on the hot seat! What did it feel like pouring syrup all over the head of a world-renowned Masterchef?Ī. The time constraint of some of the cooking challenges, facing the judges’ critiques, and the competition among the other MasterChef Junior cooks. What was the hardest part about being a contestant on MasterChef Junior?Ī. Tune in for the new season, starting January 6. The business is located in 1060 E Imperial Hwy, Brea, CA 92821, USA.

With help from his big sister, Sean made his way through the application and interview process to become one of the final six contestants out of thousands of hopefuls. Tempo Urban Kitchen is a business providing services in the field of Restaurant. Sean prefers to whip up dishes like duck confit tacos, sous vide ribeye, and panna cotta. At twelve years old, most kids can barely pop a bag of microwave popcorn. Sean Le, the talented culinary wunderkind of Santa Ana, won the hearts of fans and bellies of judges Graham Elliot, Gordon Ramsay and Joe Bastianich, on the TV show MasterChef Junior this fall.

With an incredibly tasty grown up menu to match - and exquisite scratch cocktails made from all in-house ingredients, from bitters to salt - parents won’t mind kids begging to come back again and again. The entire kids menu is fab (we tried it all), but petite palates will rave about his signature fondue platter and authentic-peel-back-the-plastic gourmet TV Dinner, which comes with its very own baked dark chocolate cake. A CIA-grad, passionate about food, he sees the future in educating restaurant-goers from the beginning, teaching them to love food and the full sensory experience that comes with it.

Considering he’s the kind of dad who took his three-year-old to a tasting dinner, it’s no surprise he doesn’t believe in dumbing things down just because a guest happens not to have hit the double digits yet. While kids might clamor more for the liquid nitrogen-fueled ice cream, created tableside with great fanfare, Chef Derrick muses perhaps he should add the oysters to the Junior Foodie menu as well. It’s this sort of imaginative flair that Executive Chef Derrick Foster brings to the OC food scene. A whoosh of billowing vapor pours over the edges of a dish as three perfect oysters balance on river rocks, a crust of icy watermelon gratin forming over the plump flesh while they sit as if waiting to be plucked from an icy stream.

Tempo urban kitchen