Another special guest from World Food Champtionships in Indianapolis joins the show! Meet 13-year-old Raelyn Barker, the champion of MasterChef Junior Hope forthe Holidays and holder of the only Snow Globe MasterChef trophy in existence. This young culinary prodigy shares her journey from cooking at home at age five to sweeping barbecue competitions and starring alongside Gordon Ramsay on television.
• Started cooking at age five and began competing at six years old
• Won MasterChef Junior Hope for the Holidays working with Gordon Ramsay
• Recently became Grand Champion at World Junior Barbecue League, winning first place in brisket, ribs, and chicken
• Shares her competitive cooking experiences at World Food Championships
• Discusses the intensity of cooking competitions versus filming for television
• Brother Waylon, age seven, is also an award-winning junior chef
• Dreams of opening both a catering business and restaurants, including an upscale venue in New York
• Currently on a "cooking competition tour" with her family across multiple states
• Loves live fire cooking, homemade pasta, and various grilling techniques
Follow Raelyn's culinary journey on social media at @thelilgringa
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, kristen, this is a special, this is a
special impromptu, special guesthero in the culinary world.
You don't know that, do you?
Speaker 3 (00:12):
No sir.
Speaker 1 (00:12):
Go ahead and introduce yourself, because I
can say it, but I want you tosay it.
It's a proud moment.
Speaker 3 (00:16):
So I'm Raelynn Barker and I've won MasterChef Junior
Hope for the Holidays.
So the MasterChef Junior Hopefor the Holidays, so the
MasterChef's holiday special.
So right now I'm the only onewith a Snow Globe MasterChef
trophy.
Speaker 1 (00:31):
Oh, you're the only one Unique.
I love it, so is that somethingthat's going to continue on, or
are you the only one that's it?
Speaker 3 (00:38):
We do not know actually.
So I may.
If they don't do another one, Imay.
If they don't do another one, Imay be the only one with them.
Speaker 1 (00:44):
If anything, you'll be the master alumni, you'll be
the one, you'll be the OB1.
The OG, I love it.
So working with Gordon Ramsaywas fun.
Speaker 3 (00:52):
It was.
He's really nice he was.
If he needed to tell us to getto work, he would, but he
wouldn't yell or get.
Not like the other show.
Yes, he wouldn't be like wellwhat are you?
Speaker 1 (01:10):
Were you intimidated at first?
Yes, sir, you weren't at all.
Huh, I was excited.
Yeah, so you're, how old areyou?
Speaker 3 (01:19):
I'm 13 now.
Speaker 1 (01:19):
You're 13, so you have a huge portfolio already
for someone of your age, mom,isn't this crazy?
Speaker 4 (01:25):
Yeah, it is unbelievable still.
Speaker 1 (01:27):
So her doing this is almost and let's, let's flip the
script here for me to get whatI need, or any chef that's out
there who's in this industry.
You really have to have support, whether it be a spouse or
friendship or crew.
Being a mom here, this is.
You have to really support this.
So you're starting now.
It's not like you're supportingsomeone when they're an adult
(01:48):
and they decide to cook.
You have to deal with this now,the rest of your life.
Yes, right, so you decided totake that plunge early.
Speaker 4 (01:54):
We have two, by the way, two chefs.
Speaker 1 (01:56):
Two chefs, and how old is the other one?
Speaker 4 (01:58):
So Waylon, he's here too and he's seven, and he
actually won the American RoyalJunior Barbecue League Burger
Championship last year and hegot third this year.
So food in your house is notbad, you guys eat good.
Speaker 1 (02:10):
You guys eat good.
So if you're tired, who'scooking?
Speaker 4 (02:13):
All of us still do.
We all do Take over.
Speaker 3 (02:17):
What is?
Speaker 1 (02:17):
your favorite thing to cook at home.
Speaker 3 (02:19):
So just at home trying to think we do a lot of
homemade pasta At home, tryingto think we do a lot of homemade
pasta, and then I do steaks andmy brother does pork chops and
burgers and then we eat.
Right now we have a whole bunchof vacuum sealed barbecue.
Speaker 1 (02:45):
Because I was practicing a lot for World
Junior Barbecue League, whichI'm grand champion right now,
and so no big deal.
Speaker 4 (02:50):
No big deal, I love it.
She swept it by the way sheswept it.
Oh, you want to.
Speaker 1 (02:52):
Yeah, that is amazing .
That's such good work.
Speaker 3 (02:54):
First in brisket, first in ribs, second in pork
butt and first in chicken.
Speaker 2 (02:59):
Oh, my gosh Like landslide, landslide victory.
Speaker 1 (03:01):
So you took it all.
Did you save anything for anyoneelse?
That's right.
So that's what you should doevery time you go somewhere in
this industry Take it all.
Just take it all right, becausethat just makes you stronger,
more confident, more solid.
So I'm going to tell yousomething this is not because
I'm just saying this, I reallythought of this.
It doesn't take much to impressme because so many people are
(03:23):
so talented, right.
So many people have a lot goingon.
So, to impress me as a chef, itdoesn't take as much as it
takes to inspire me, right, andyou inspire me, really, because
you have such a charisma aboutyou.
You're starting at a young age.
You're starting a passion.
Before it was a necessity.
A lot of people cook out ofnecessity, right.
(03:45):
They get a job out of necessityand they decide cooking is what
it's going to be and luckily,hopefully, they find a passion
in it.
Right, you have a passion wellbefore it's a job, which means
you're going to carry this onthe rest of your life and you're
going to be so influential topeople that you don't even know
yet, including myself, includingher, including your mom, your
little brother right, this is ahuge thing.
(04:05):
And when you're cooking andyou're winning and you're
landsliding this food, it's notbecause you're cooking.
These other kids, too, aredoing the same road.
So it's not because they'rekids and they're kids just like
you right.
They're young, so they have thesame passion as you when
they're starting.
So you have no advantage.
You're still winning the wayyou're supposed to be winning.
(04:27):
You're still putting in thework, the effort, you're taking
charge your palate's working.
This is awesome stuff, I know.
Now Kristen ask her thatquestion.
You asked her earlier.
I was like whoa, hold on, we'vegot to let everybody know this
one Ask her that question again.
Speaker 2 (04:41):
Well, since you've been in these competitive spaces
so much, you're here at theWorld Food Championships and
you're actually seeing it in thekitchens down there.
So I asked you does it looklike it's as intense as what you
encountered?
How intense was it for youbeing in the kitchen in that
competition environment?
Speaker 3 (04:55):
So for here I wasn't necessarily nervous.
It was a little stressfulbecause I was more worried about
plating, since it was a smallerdish and I'm used to making
like plates of it and presentingit that way.
But we had to do into theseteardrops that were tiny and so
(05:16):
I was a little nervous aboutthat, because I had to make sure
that everything was in placebut wasn't smearing.
And then it got down to likethe last two minutes and I was
like, oh shoot, and who ran thelast two minutes?
And I was like oh shoot.
Speaker 1 (05:26):
Who ran the food down the red carpet?
I did, you did so.
Was that a nerve-wracking time,or did you have plenty of time
ahead of you?
Speaker 3 (05:33):
It was a little nerve .
I was a little nervous becauseI didn't want to drop anything.
And then yesterday myteammate's mom, she did the live
.
And then yesterday myteammate's mom, she did the live
.
They did the competitionyesterday and she dropped a
plate.
Oh no, and it was.
They had like a couple, I don'teven know like maybe a minute,
(05:55):
Minute and a half is what theysaid.
Yeah, like a minute and a half.
Speaker 4 (05:58):
Oh my gosh.
Speaker 3 (05:59):
And they went and they sat down the plate.
Well, they didn't, she held it.
They went and they made anotherone real fast, and then it ran.
Speaker 1 (06:07):
So they did a replay in a minute and a half and
brought it down.
Speaker 4 (06:10):
And rushed, so she got it in on time.
Yeah, they made it.
They made it.
Oh my gosh.
Speaker 1 (06:14):
So when you were on the show, when you were doing
the MasterChef show, you had alot of time in between filmings
and stuff.
Speaker 3 (06:30):
So was it as intense as this, or do you find this to
be more intense, because it'sright now, one shot, one chance,
or what do you think was morenerve-wracking?
Honestly, it was.
Master chef, was the same way,really, that we didn't get any
retakes on what we made.
If you messed up on something,that was it so you, you cooked
it.
Speaker 1 (06:42):
all the prep went into the filming, like we do
here.
We set up our set.
The set production was set upAlmost there doing their prep
there too.
So once that thing startedfiring, you guys pretty much
only had one take one chance.
Speaker 3 (06:54):
So what we did was they went through, they set like
they got like dishes and stuffput in there and then whenever
Gordon Ramsay and them startedthe timer, you they didn't so it
was just just like it was justlike this.
They didn't stop it for you.
Sure, if you got hurt, you gothurt and you had a little bit of
(07:15):
time go crying to walk yeah so,mom, was this nerve-wracking
for you?
Speaker 1 (07:20):
were you there on set most of the time?
Speaker 4 (07:21):
no, I actually dad went but.
Speaker 1 (07:23):
I was.
Speaker 4 (07:24):
I was there for the finale and watching her cook in
that kitchen with Gordon Ramsay,chef Aaron and Tilly and Daphne
.
I was.
Speaker 1 (07:35):
These are world-renowned, famous chefs,
people that I'm an award-winningchef, I have my awards, I've
done my thing and I'm inspiredto work with them and would be
nervous to not mess up.
So you had an opportunity andyou're just as nervous up in the
crowd Just watching.
I was praying, please don'tspell.
Speaker 4 (07:51):
I was literally praying the whole time, yeah,
and I was like God, oh my gosh.
I don't know how to explain theemotions behind it, of watching
her, this guy would be so proud, huh, as parents, we come from
a really small town in SouthTexas, in between Corpus and San
Antonio, and we live out in thecountry.
There's no fancy cuisine.
(08:13):
It's just our traditional houseand country food and our Mexican
food, traditional house andcountry food and our Mexican
food.
And I mean you really have tokind of just be creative with
things around and so wheneverthey reached out, I was thinking
like there's no way you cancompete with these kids in my
head, because we've seen theshow before and we're like that
is a lot to live up to you knowwith all that're right and so I
(08:38):
was like ray, I don't know sowhat we did when they had
reached out and she was able toaudition.
Um, it was just like girl wegotta figure out, like knife
skills.
But in my head, though, I'mthinking she's not like she's my
baby girl, so I I don't.
You left that apart, which.
Speaker 3 (08:55):
How you thought that, how you thought that the email
they sent or the thing they sent, she thought it was a scam.
Speaker 4 (09:05):
I did, I was like OK.
First of all, like how manymore days.
It was like deadline.
I think I reached out backTuesday and the deadline was
Friday.
So she almost didn't even gobecause I thought it was a scam
and I'm very protective of mykid.
You're a mama bear, so was dad.
Speaker 3 (09:20):
And then mom finally looked in and she's like oh, I
was like okay, okay, okay.
Speaker 4 (09:24):
So we had to cram in a bunch of stuff.
A whole bunch of stuff.
It was a really under pressureexperience on just the beginning
.
Speaker 2 (09:34):
And what year was that that you were on the?
Speaker 3 (09:35):
show.
So we filmed February, but itaired for uh, it aired last
December.
Speaker 2 (09:42):
Okay so, but that's not your first rodeo, so we have
to go back because you're only.
We say you're only 13, but youhave seven years of competitive
experience.
Speaker 1 (09:53):
You've been winning for a while, so six years old
was when you started.
Speaker 2 (09:57):
She started cooking at five.
Five she started cooking atfive.
Speaker 4 (09:59):
Five Started cooking at five.
She started cookingcompetitively at five, and then
she cooked with us, just at home, Like we didn't do anything
crazy.
We made tortillas, rice beans,carne asadas, you know our
traditional Hispanic food,Mexican food.
And it just kind of grew fromthere and she had her first
(10:19):
competition In December.
She turned five in October, sothat December she got invited to
go to a little pork chopcook-off in San Antonio, rodeo,
and she didn't win.
But when we got into thevehicle she was like, okay, cool
, when's my next one?
Speaker 1 (10:38):
And we were like I don't even know, that's great,
yeah, so what happens to youwhen you, you, you, we all know,
especially as being chefs, wewin some and we lose some, but
sometimes you have to lose someto win some.
Right, you can't just keepwinning, because you can't just
keep winning or just getting.
Speaker 4 (10:55):
Well, you can, but at some in time.
Speaker 1 (10:57):
What happens if you don't?
You have to have that littlebit of.
You have to have the balance inbetween the failures.
You have to accept it.
You know and learn how to workpast it, because if you're
cooking in a restaurant, youhave to perform like that right
there every single day.
So the difference between acompetition or a show is I and
(11:20):
my staff and my crew and both ofmy restaurant kitchen brigades.
Every day the clock starts at 5pm when the first reservation
is there and that's thecompetition Every single day.
We have to live, fireeverything or else we fail.
Speaker 3 (11:30):
So you do live fire.
Speaker 1 (11:31):
Well, I'm using it as a general word, because every
dish we cook is pretty much live, right there, and then the
ticket comes in, it's firedright then and there it doesn't
get more live than that.
So we have to compete with ourcustomers every single night.
Speaker 4 (11:45):
And they can be really brutal and rude.
Speaker 1 (11:47):
What's that?
Speaker 4 (11:47):
And they can be brutal and rude.
Speaker 1 (11:49):
Most of them can be Sure they can, they can.
So you have to really not letthat One bad review can be a
failure to some people.
Yeah, and if they don't knowhow to come back from that,
they're not going to succeed inthis, yeah.
So confidence comes on bothends.
You can confidently win, butyou have to confidently lose.
Exactly you know what I mean.
And losing.
I mean it didn't go your way.
I'm not saying you have to takethe L every time, but you do
(12:10):
have to accept that sometimesit's not going to go your way.
You're doing a great thing andwhere do you see yourself going
in the future?
Where would you like to be inthe culinary world as of now?
Speaker 3 (12:18):
So I want to keep doing like my content, that I do
and share what I do with people.
Speaker 1 (12:26):
So you're somewhat of an influencer online.
Yes, if you want to plug that,go ahead.
If you want to tell us where wecan follow you, so it is loud.
It is loud.
You hear that we are live.
Speaker 3 (12:38):
They're excited down there the crowd knows that.
Speaker 1 (12:40):
So we're a very high-energy room, we're live and
direct, and so the noise behindus.
We're going to let it go.
Speaker 3 (12:45):
Yeah, so y'all could.
So my Instagram and well, allmy social is at the little
gringa, I At the Little Gringa.
I was dubbed the Little Gringawhenever my sponsor was like but
how did Gringo actually?
Speaker 4 (13:06):
dub me.
You were six years old wheneverhe dubbed you the name.
Speaker 3 (13:10):
So I don't really remember necessarily, but I do,
but he's the Gringo.
So he was like all right,you're the Little Gringa Gotcha.
Yeah, that's cool, he just gotit.
So go ahead and say the wholething.
Speaker 1 (13:17):
So he was like all right, you're the little gringo
Gotcha.
Yeah, that's cool, he just gotit, so go ahead and say the
whole thing.
What's your handle on socialmedia?
Speaker 3 (13:22):
At the little gringo.
Speaker 1 (13:24):
At the little gringo.
Speaker 3 (13:26):
L-I-L.
L-i-l.
Speaker 4 (13:27):
L-I-L, l-i-l, l-i-l.
Speaker 1 (13:38):
L-I-L.
Speaker 3 (13:38):
Friends that are your age, that try and cook with you
or you influence to cook withyou at home in person.
I have one.
I have um a friend and hersister.
Her sister is a little olderthan me, or is older than me,
though, but we went to ummemphis in may.
I don't.
I don't know if you know whatthat is, um.
So memphis in mays how do?
I it's like a big oh pork worldchampionship.
Okay, if you know what that is.
So, memphis and Mace, how do I?
It's like?
Speaker 4 (13:59):
a big old pork world championship festival.
Okay, I do know what it is, andthen this year they had Smoke
Slam as well.
They brought in the first yearof Smoke Slam and so World
Junior Barbecue League, ran byor founded by Melissa Cookston,
had the World Junior BarbecueLeague there, so she got to cook
(14:19):
with a team from her hometown.
Speaker 3 (14:21):
Oh, wow, so she had a little network of Well sort of
Well sort of.
They do more of livestock sothey show like 4-H, they show
animals and stuff.
Speaker 1 (14:34):
So let me ask you this what is your favorite
method of cooking?
What do you find yourselfintrigued with most Saute
smoking baking.
Where are you at?
Where do you like to be?
Speaker 2 (14:44):
Definitely not baking , I'm working on that, you know
who likes bakers?
Speaker 1 (14:47):
I mean baking Bakers, that's it.
No one else likes it.
We all have to do it, but Ithink bakers have the passion.
Speaker 3 (14:53):
Bakings for me is I'm working on it.
I don't think of it as like aboring thing.
I think of it as cool becausethere's a chemistry that goes
into it as well, but it's not myspecialty.
Speaker 1 (15:07):
The thing about baking for me is that the fun
part of cooking doesn't releasefast enough.
I like the results of cooking,the smells, the quick fire stuff
, the crackling, the sizzling.
I like that Baking is kindsmells.
The quick-fire stuff, thecrackling, the sizzling.
I like that.
Baking is kind of likedo-do-do-do it is you know what
I mean.
Speaker 4 (15:21):
You have to learn to be patient with it.
Speaker 3 (15:24):
I like mainly doing.
I like to live fire, but I domultiple things.
I do like I said.
I do homemade pastas, I've done.
I do grilling like steaks andburgers and pork chops and all
that kind of stuff.
I do live fire and smoking.
(15:45):
I have a trailer that wasactually gifted from my sponsor
and it's a huge offset.
Speaker 1 (15:52):
Oh wow, so you're live fire, you're pitted out,
you got the cages, you're doingthe whole thing.
Speaker 3 (15:57):
Well, I don't have the cages, but we're working on
it right now, sure.
Speaker 1 (16:00):
Keep working on it.
Keep working on it.
Where would you see yourselfagain?
I think I asked already, butwhere would you like to be as
far as a chef?
Do you find yourself working inrestaurants?
Speaker 3 (16:18):
Are you more towards the?
Where do you think you'd liketo be one day?
Want to do is I want to havecatering, but I also want to do
a restaurant, um, and so I wantto have my catering hand in hand
with my restaurant, that I wantto be a family, but I also want
to have one in New York.
That's like a really elegant,nice fancy city.
Yes, sir, in New.
Speaker 2 (16:32):
York, yes sir.
Speaker 1 (16:33):
Yes, sir, I like that .
Speaker 2 (16:35):
So when you and your brother since he's cooking too
Do you compete at home Like, doyou think you're better than him
?
Speaker 3 (16:42):
I think that we're both equally talented.
He's definitely the one thatwill be like oh, I'm way better
than you.
Speaker 1 (16:48):
Yeah, yeah, yeah.
Speaker 3 (16:50):
He likes the seasoning called Cosmos.
Okay, cosmos.
Speaker 4 (16:53):
Cosmo-key, right, I think it's Cosmos, I think it's
just named.
Speaker 3 (16:56):
Cosmos.
And so he's like that's my team, I'm on that team and I'm on
Two Gringos Chupacabra, which ismy seasoning sponsor, and so if
he makes a video and he'scooking his burgers, he's like
and don't forget, Cosmos isalways better than Chupacabra,
and don't worry, Ray, I'm goingto get you.
(17:17):
And he looks off to the sideand I'm like oh, you want to
smoke?
Speaker 1 (17:21):
It's on, so you, and he looks off to the side and I'm
like, oh, you want to.
So you guys get together, likeholidays must be on you.
You cook well, I'm assuming.
Speaker 4 (17:28):
Actually, we all learned with her when she was
younger.
So we did, we just did justBasic cooking, like that's all I
can.
Speaker 1 (17:35):
Yeah, but basic is probably good because it sounds
good.
Speaker 3 (17:38):
Well, she kind of burns the rice yeah.
Speaker 1 (17:41):
No, call out or anything.
Speaker 4 (17:42):
That's okay, it's okay.
No but we've throughout theyears.
It's really neat to see wherethis has taken us.
I mean right now, basically,we're like on her tour.
I guess you would call it acooking competition tour.
Speaker 3 (17:56):
Because we went.
The reason why we call that isbecause we went from Mississippi
back to the house for a fewdays.
Then we went to Hondo for theopen fire meetup, which is ran
by Al Fragoni, and then afterthat we went back home right For
(18:17):
like a day or two For like aday or two.
Speaker 4 (18:19):
And then came straight up here.
Speaker 3 (18:21):
Well then we went to Kansas, kansas City, for the
American Royal.
Then we came, and now we camehere, and then we're going to go
to Chicago after today.
Speaker 1 (18:32):
You're awesome, so you're doing your tour.
I just wrote.
Speaker 4 (18:35):
Barker Family Tour right now.
Yes, that's great.
Speaker 1 (18:37):
So let me ask you like two or three questions.
Ready Sounds good, quickanswers.
Besides a knife, what's yourfavorite tool in the kitchen to
use?
Speaker 3 (18:46):
Spatula, because I don't, I don't have to grab,
grab it and flip it.
Speaker 1 (18:50):
Okay, that's good.
That's good.
Favorite fast food.
Uh, like junk food junk food,fast food, whatever.
Speaker 3 (18:59):
Oh, I don't know, we don't really eat, we don don't
that's why it's a trick question.
Speaker 1 (19:03):
Most chefs don't.
Well, some do.
But let's see what's therelet's see water burger water
burger.
Okay, water burger.
Yeah, yeah, gotcha.
Why don't you ask her aquestion?
Speaker 2 (19:14):
oh gosh, now you could be on the spot.
I was like we had all the otherones.
Um, what's next for you guys?
What?
What competition do you want todo next?
Speaker 3 (19:23):
We haven't really looked for more competitions yet
.
You want to take a nap.
You want to take a break.
After we get home from here inChicago, we're going to go and
help dad because he owns his ownbusiness and he does fence work
.
Speaker 1 (19:37):
Okay.
Speaker 3 (19:37):
So for two weeks we're going to help dad with
that and then we're going tohead to Mexico for a vacation.
I want on MasterChef.
Speaker 1 (19:43):
Yes, oh my gosh.
Speaker 3 (19:45):
See, you're getting vacations, all right.
Speaker 2 (19:47):
So my kid's 11, and he can barely pop popcorn.
So we are definitely he needsyou to come to Virginia and
school him, because he needs toget a little bit better at it.
Speaker 1 (19:55):
Well, if you ever make it to Virginia Beach area,
I want you to come and I want tomeet up with you and we're
going to make pasta together.
Speaker 2 (20:01):
Into the kitchen that sounds great.
Speaker 1 (20:02):
That would be a lot of fun.
Just let us know.
Speaker 4 (20:03):
We are very I mean, we're super flexible.
Speaker 3 (20:07):
The one pasta that I really want to make that we
haven't got to make yet is squidink pasta.
Right now, that's my thing.
Speaker 1 (20:14):
I make all of it, Absolutely so when you come, we
can set this up and we'll makesquid ink pasta together in any
form you want.
Okay, we can extrude it, we canmake filled pastas, we can make
layered lasagnas with it, wecan do whatever you want, but we
could definitely make itLasagna Definitely.
I made lasagna last time I do anice seafood lasagna, sometimes
, you know, individual, verynicely plated with squid ink
(20:36):
lasagna sheets, delicious, nice.
So that's a great thing, that'sa challenge, let's do it.
I'm here for it.
Speaker 4 (20:41):
All right, okay, and I'm very glad.
No, we're, we're down forwhatever.
Yeah, that'd be great.
Speaker 1 (20:46):
So we'll get up with you and we'll do that.
That's it, challenge Challenge.
Speaker 2 (20:49):
I'm so proud of you.
Speaker 1 (20:51):
I'm extremely proud of you as well.
Thank you for coming on theshow with us.
Sounds good and, mom, awesomework for you, your family, thank
you, thank you.
What do you have to say to anyof the juniors out there that is
working right now trying to getin this industry?
What do you get from them?
Give them one last goodbye,saying here.
Speaker 3 (21:09):
Just if it's really your thing that you want to do,
do it.
The cooking industry is awesome.
There's going to be a littlebit of challenges I mean,
obviously there's going to becertain things that are going to
be hard, but just get once.
You get through it, it'sawesome.
And it's amazing to get to,just get to meet people like
(21:31):
y'all.
Speaker 1 (21:32):
Same here.
Put yourself out there, right.
Put yourself out there and takethe chance, and if you think
it's burnt or it's not right,just either fix it or go with it
and fix it and get it right.
Don't stop doing what you gottado, right?
Awesome, well, thank you somuch for being here.
Speaker 2 (21:47):
Thanks for having us.
Speaker 1 (21:49):
Yay, Awesome seeing you down here.
I'm going to go out there nowand check out some more of the
competition some of the stuffyou gotta eat.
Hope to see you, you together.
Squid ink pasta is in ourfuture.
Sounds awesome.
Ciao for now.
Thank you, bye, thank you.
All right, kristen, this is a special, this is a
special impromptu, special guesthero in the culinary world.
You don't know that, do you?
Speaker 3 (00:12):
No sir.
Speaker 1 (00:12):
Go ahead and introduce yourself, because I
can say it, but I want you tosay it.
It's a proud moment.
Speaker 3 (00:16):
So I'm Raelynn Barker and I've won MasterChef Junior
Hope for the Holidays.
So the MasterChef Junior Hopefor the Holidays, so the
MasterChef's holiday special.
So right now I'm the only onewith a Snow Globe MasterChef
trophy.
Speaker 1 (00:31):
Oh, you're the only one Unique.
I love it, so is that somethingthat's going to continue on, or
are you the only one that's it?
Speaker 3 (00:38):
We do not know actually.
So I may.
If they don't do another one, Imay.
If they don't do another one, Imay be the only one with them.
Speaker 1 (00:44):
If anything, you'll be the master alumni, you'll be
the one, you'll be the OB1.
The OG, I love it.
So working with Gordon Ramsaywas fun.
Speaker 3 (00:52):
It was.
He's really nice he was.
If he needed to tell us to getto work, he would, but he
wouldn't yell or get.
Not like the other show.
Yes, he wouldn't be like wellwhat are you?
Speaker 1 (01:10):
Were you intimidated at first?
Yes, sir, you weren't at all.
Huh, I was excited.
Yeah, so you're, how old areyou?
Speaker 3 (01:19):
I'm 13 now.
Speaker 1 (01:19):
You're 13, so you have a huge portfolio already
for someone of your age, mom,isn't this crazy?
Speaker 4 (01:25):
Yeah, it is unbelievable still.
Speaker 1 (01:27):
So her doing this is almost and let's, let's flip the
script here for me to get whatI need, or any chef that's out
there who's in this industry.
You really have to have support, whether it be a spouse or
friendship or crew.
Being a mom here, this is.
You have to really support this.
So you're starting now.
It's not like you're supportingsomeone when they're an adult
(01:48):
and they decide to cook.
You have to deal with this now,the rest of your life.
Yes, right, so you decided totake that plunge early.
Speaker 4 (01:54):
We have two, by the way, two chefs.
Speaker 1 (01:56):
Two chefs, and how old is the other one?
Speaker 4 (01:58):
So Waylon, he's here too and he's seven, and he
actually won the American RoyalJunior Barbecue League Burger
Championship last year and hegot third this year.
So food in your house is notbad, you guys eat good.
Speaker 1 (02:10):
You guys eat good.
So if you're tired, who'scooking?
Speaker 4 (02:13):
All of us still do.
We all do Take over.
Speaker 3 (02:17):
What is?
Speaker 1 (02:17):
your favorite thing to cook at home.
Speaker 3 (02:19):
So just at home trying to think we do a lot of
homemade pasta At home, tryingto think we do a lot of homemade
pasta, and then I do steaks andmy brother does pork chops and
burgers and then we eat.
Right now we have a whole bunchof vacuum sealed barbecue.
Speaker 1 (02:45):
Because I was practicing a lot for World
Junior Barbecue League, whichI'm grand champion right now,
and so no big deal.
Speaker 4 (02:50):
No big deal, I love it.
She swept it by the way sheswept it.
Oh, you want to.
Speaker 1 (02:52):
Yeah, that is amazing .
That's such good work.
Speaker 3 (02:54):
First in brisket, first in ribs, second in pork
butt and first in chicken.
Speaker 2 (02:59):
Oh, my gosh Like landslide, landslide victory.
Speaker 1 (03:01):
So you took it all.
Did you save anything for anyoneelse?
That's right.
So that's what you should doevery time you go somewhere in
this industry Take it all.
Just take it all right, becausethat just makes you stronger,
more confident, more solid.
So I'm going to tell yousomething this is not because
I'm just saying this, I reallythought of this.
It doesn't take much to impressme because so many people are
(03:23):
so talented, right.
So many people have a lot goingon.
So, to impress me as a chef, itdoesn't take as much as it
takes to inspire me, right, andyou inspire me, really, because
you have such a charisma aboutyou.
You're starting at a young age.
You're starting a passion.
Before it was a necessity.
A lot of people cook out ofnecessity, right.
(03:45):
They get a job out of necessityand they decide cooking is what
it's going to be and luckily,hopefully, they find a passion
in it.
Right, you have a passion wellbefore it's a job, which means
you're going to carry this onthe rest of your life and you're
going to be so influential topeople that you don't even know
yet, including myself, includingher, including your mom, your
little brother right, this is ahuge thing.
(04:05):
And when you're cooking andyou're winning and you're
landsliding this food, it's notbecause you're cooking.
These other kids, too, aredoing the same road.
So it's not because they'rekids and they're kids just like
you right.
They're young, so they have thesame passion as you when
they're starting.
So you have no advantage.
You're still winning the wayyou're supposed to be winning.
(04:27):
You're still putting in thework, the effort, you're taking
charge your palate's working.
This is awesome stuff, I know.
Now Kristen ask her thatquestion.
You asked her earlier.
I was like whoa, hold on, we'vegot to let everybody know this
one Ask her that question again.
Speaker 2 (04:41):
Well, since you've been in these competitive spaces
so much, you're here at theWorld Food Championships and
you're actually seeing it in thekitchens down there.
So I asked you does it looklike it's as intense as what you
encountered?
How intense was it for youbeing in the kitchen in that
competition environment?
Speaker 3 (04:55):
So for here I wasn't necessarily nervous.
It was a little stressfulbecause I was more worried about
plating, since it was a smallerdish and I'm used to making
like plates of it and presentingit that way.
But we had to do into theseteardrops that were tiny and so
(05:16):
I was a little nervous aboutthat, because I had to make sure
that everything was in placebut wasn't smearing.
And then it got down to likethe last two minutes and I was
like, oh shoot, and who ran thelast two minutes?
And I was like oh shoot.
Speaker 1 (05:26):
Who ran the food down the red carpet?
I did, you did so.
Was that a nerve-wracking time,or did you have plenty of time
ahead of you?
Speaker 3 (05:33):
It was a little nerve .
I was a little nervous becauseI didn't want to drop anything.
And then yesterday myteammate's mom, she did the live
.
And then yesterday myteammate's mom, she did the live
.
They did the competitionyesterday and she dropped a
plate.
Oh no, and it was.
They had like a couple, I don'teven know like maybe a minute,
(05:55):
Minute and a half is what theysaid.
Yeah, like a minute and a half.
Speaker 4 (05:58):
Oh my gosh.
Speaker 3 (05:59):
And they went and they sat down the plate.
Well, they didn't, she held it.
They went and they made anotherone real fast, and then it ran.
Speaker 1 (06:07):
So they did a replay in a minute and a half and
brought it down.
Speaker 4 (06:10):
And rushed, so she got it in on time.
Yeah, they made it.
They made it.
Oh my gosh.
Speaker 1 (06:14):
So when you were on the show, when you were doing
the MasterChef show, you had alot of time in between filmings
and stuff.
Speaker 3 (06:30):
So was it as intense as this, or do you find this to
be more intense, because it'sright now, one shot, one chance,
or what do you think was morenerve-wracking?
Honestly, it was.
Master chef, was the same way,really, that we didn't get any
retakes on what we made.
If you messed up on something,that was it so you, you cooked
it.
Speaker 1 (06:42):
all the prep went into the filming, like we do
here.
We set up our set.
The set production was set upAlmost there doing their prep
there too.
So once that thing startedfiring, you guys pretty much
only had one take one chance.
Speaker 3 (06:54):
So what we did was they went through, they set like
they got like dishes and stuffput in there and then whenever
Gordon Ramsay and them startedthe timer, you they didn't so it
was just just like it was justlike this.
They didn't stop it for you.
Sure, if you got hurt, you gothurt and you had a little bit of
(07:15):
time go crying to walk yeah so,mom, was this nerve-wracking
for you?
Speaker 1 (07:20):
were you there on set most of the time?
Speaker 4 (07:21):
no, I actually dad went but.
Speaker 1 (07:23):
I was.
Speaker 4 (07:24):
I was there for the finale and watching her cook in
that kitchen with Gordon Ramsay,chef Aaron and Tilly and Daphne
.
I was.
Speaker 1 (07:35):
These are world-renowned, famous chefs,
people that I'm an award-winningchef, I have my awards, I've
done my thing and I'm inspiredto work with them and would be
nervous to not mess up.
So you had an opportunity andyou're just as nervous up in the
crowd Just watching.
I was praying, please don'tspell.
Speaker 4 (07:51):
I was literally praying the whole time, yeah,
and I was like God, oh my gosh.
I don't know how to explain theemotions behind it, of watching
her, this guy would be so proud, huh, as parents, we come from
a really small town in SouthTexas, in between Corpus and San
Antonio, and we live out in thecountry.
There's no fancy cuisine.
(08:13):
It's just our traditional houseand country food and our Mexican
food, traditional house andcountry food and our Mexican
food.
And I mean you really have tokind of just be creative with
things around and so wheneverthey reached out, I was thinking
like there's no way you cancompete with these kids in my
head, because we've seen theshow before and we're like that
is a lot to live up to you knowwith all that're right and so I
(08:38):
was like ray, I don't know sowhat we did when they had
reached out and she was able toaudition.
Um, it was just like girl wegotta figure out, like knife
skills.
But in my head, though, I'mthinking she's not like she's my
baby girl, so I I don't.
You left that apart, which.
Speaker 3 (08:55):
How you thought that, how you thought that the email
they sent or the thing they sent, she thought it was a scam.
Speaker 4 (09:05):
I did, I was like OK.
First of all, like how manymore days.
It was like deadline.
I think I reached out backTuesday and the deadline was
Friday.
So she almost didn't even gobecause I thought it was a scam
and I'm very protective of mykid.
You're a mama bear, so was dad.
Speaker 3 (09:20):
And then mom finally looked in and she's like oh, I
was like okay, okay, okay.
Speaker 4 (09:24):
So we had to cram in a bunch of stuff.
A whole bunch of stuff.
It was a really under pressureexperience on just the beginning
.
Speaker 2 (09:34):
And what year was that that you were on the?
Speaker 3 (09:35):
show.
So we filmed February, but itaired for uh, it aired last
December.
Speaker 2 (09:42):
Okay so, but that's not your first rodeo, so we have
to go back because you're only.
We say you're only 13, but youhave seven years of competitive
experience.
Speaker 1 (09:53):
You've been winning for a while, so six years old
was when you started.
Speaker 2 (09:57):
She started cooking at five.
Five she started cooking atfive.
Speaker 4 (09:59):
Five Started cooking at five.
She started cookingcompetitively at five, and then
she cooked with us, just at home, Like we didn't do anything
crazy.
We made tortillas, rice beans,carne asadas, you know our
traditional Hispanic food,Mexican food.
And it just kind of grew fromthere and she had her first
(10:19):
competition In December.
She turned five in October, sothat December she got invited to
go to a little pork chopcook-off in San Antonio, rodeo,
and she didn't win.
But when we got into thevehicle she was like, okay, cool
, when's my next one?
Speaker 1 (10:38):
And we were like I don't even know, that's great,
yeah, so what happens to youwhen you, you, you, we all know,
especially as being chefs, wewin some and we lose some, but
sometimes you have to lose someto win some.
Right, you can't just keepwinning, because you can't just
keep winning or just getting.
Speaker 4 (10:55):
Well, you can, but at some in time.
Speaker 1 (10:57):
What happens if you don't?
You have to have that littlebit of.
You have to have the balance inbetween the failures.
You have to accept it.
You know and learn how to workpast it, because if you're
cooking in a restaurant, youhave to perform like that right
there every single day.
So the difference between acompetition or a show is I and
(11:20):
my staff and my crew and both ofmy restaurant kitchen brigades.
Every day the clock starts at 5pm when the first reservation
is there and that's thecompetition Every single day.
We have to live, fireeverything or else we fail.
Speaker 3 (11:30):
So you do live fire.
Speaker 1 (11:31):
Well, I'm using it as a general word, because every
dish we cook is pretty much live, right there, and then the
ticket comes in, it's firedright then and there it doesn't
get more live than that.
So we have to compete with ourcustomers every single night.
Speaker 4 (11:45):
And they can be really brutal and rude.
Speaker 1 (11:47):
What's that?
Speaker 4 (11:47):
And they can be brutal and rude.
Speaker 1 (11:49):
Most of them can be Sure they can, they can.
So you have to really not letthat One bad review can be a
failure to some people.
Yeah, and if they don't knowhow to come back from that,
they're not going to succeed inthis, yeah.
So confidence comes on bothends.
You can confidently win, butyou have to confidently lose.
Exactly you know what I mean.
And losing.
I mean it didn't go your way.
I'm not saying you have to takethe L every time, but you do
(12:10):
have to accept that sometimesit's not going to go your way.
You're doing a great thing andwhere do you see yourself going
in the future?
Where would you like to be inthe culinary world as of now?
Speaker 3 (12:18):
So I want to keep doing like my content, that I do
and share what I do with people.
Speaker 1 (12:26):
So you're somewhat of an influencer online.
Yes, if you want to plug that,go ahead.
If you want to tell us where wecan follow you, so it is loud.
It is loud.
You hear that we are live.
Speaker 3 (12:38):
They're excited down there the crowd knows that.
Speaker 1 (12:40):
So we're a very high-energy room, we're live and
direct, and so the noise behindus.
We're going to let it go.
Speaker 3 (12:45):
Yeah, so y'all could.
So my Instagram and well, allmy social is at the little
gringa, I At the Little Gringa.
I was dubbed the Little Gringawhenever my sponsor was like but
how did Gringo actually?
Speaker 4 (13:06):
dub me.
You were six years old wheneverhe dubbed you the name.
Speaker 3 (13:10):
So I don't really remember necessarily, but I do,
but he's the Gringo.
So he was like all right,you're the Little Gringa Gotcha.
Yeah, that's cool, he just gotit.
So go ahead and say the wholething.
Speaker 1 (13:17):
So he was like all right, you're the little gringo
Gotcha.
Yeah, that's cool, he just gotit, so go ahead and say the
whole thing.
What's your handle on socialmedia?
Speaker 3 (13:22):
At the little gringo.
Speaker 1 (13:24):
At the little gringo.
Speaker 3 (13:26):
L-I-L.
L-i-l.
Speaker 4 (13:27):
L-I-L, l-i-l, l-i-l.
Speaker 1 (13:38):
L-I-L.
Speaker 3 (13:38):
Friends that are your age, that try and cook with you
or you influence to cook withyou at home in person.
I have one.
I have um a friend and hersister.
Her sister is a little olderthan me, or is older than me,
though, but we went to ummemphis in may.
I don't.
I don't know if you know whatthat is, um.
So memphis in mays how do?
I it's like a big oh pork worldchampionship.
Okay, if you know what that is.
So, memphis and Mace, how do I?
It's like?
Speaker 4 (13:59):
a big old pork world championship festival.
Okay, I do know what it is, andthen this year they had Smoke
Slam as well.
They brought in the first yearof Smoke Slam and so World
Junior Barbecue League, ran byor founded by Melissa Cookston,
had the World Junior BarbecueLeague there, so she got to cook
(14:19):
with a team from her hometown.
Speaker 3 (14:21):
Oh, wow, so she had a little network of Well sort of
Well sort of.
They do more of livestock sothey show like 4-H, they show
animals and stuff.
Speaker 1 (14:34):
So let me ask you this what is your favorite
method of cooking?
What do you find yourselfintrigued with most Saute
smoking baking.
Where are you at?
Where do you like to be?
Speaker 2 (14:44):
Definitely not baking , I'm working on that, you know
who likes bakers?
Speaker 1 (14:47):
I mean baking Bakers, that's it.
No one else likes it.
We all have to do it, but Ithink bakers have the passion.
Speaker 3 (14:53):
Bakings for me is I'm working on it.
I don't think of it as like aboring thing.
I think of it as cool becausethere's a chemistry that goes
into it as well, but it's not myspecialty.
Speaker 1 (15:07):
The thing about baking for me is that the fun
part of cooking doesn't releasefast enough.
I like the results of cooking,the smells, the quick fire stuff
, the crackling, the sizzling.
I like that Baking is kindsmells.
The quick-fire stuff, thecrackling, the sizzling.
I like that.
Baking is kind of likedo-do-do-do it is you know what
I mean.
Speaker 4 (15:21):
You have to learn to be patient with it.
Speaker 3 (15:24):
I like mainly doing.
I like to live fire, but I domultiple things.
I do like I said.
I do homemade pastas, I've done.
I do grilling like steaks andburgers and pork chops and all
that kind of stuff.
I do live fire and smoking.
(15:45):
I have a trailer that wasactually gifted from my sponsor
and it's a huge offset.
Speaker 1 (15:52):
Oh wow, so you're live fire, you're pitted out,
you got the cages, you're doingthe whole thing.
Speaker 3 (15:57):
Well, I don't have the cages, but we're working on
it right now, sure.
Speaker 1 (16:00):
Keep working on it.
Keep working on it.
Where would you see yourselfagain?
I think I asked already, butwhere would you like to be as
far as a chef?
Do you find yourself working inrestaurants?
Speaker 3 (16:18):
Are you more towards the?
Where do you think you'd liketo be one day?
Want to do is I want to havecatering, but I also want to do
a restaurant, um, and so I wantto have my catering hand in hand
with my restaurant, that I wantto be a family, but I also want
to have one in New York.
That's like a really elegant,nice fancy city.
Yes, sir, in New.
Speaker 2 (16:32):
York, yes sir.
Speaker 1 (16:33):
Yes, sir, I like that .
Speaker 2 (16:35):
So when you and your brother since he's cooking too
Do you compete at home Like, doyou think you're better than him
?
Speaker 3 (16:42):
I think that we're both equally talented.
He's definitely the one thatwill be like oh, I'm way better
than you.
Speaker 1 (16:48):
Yeah, yeah, yeah.
Speaker 3 (16:50):
He likes the seasoning called Cosmos.
Okay, cosmos.
Speaker 4 (16:53):
Cosmo-key, right, I think it's Cosmos, I think it's
just named.
Speaker 3 (16:56):
Cosmos.
And so he's like that's my team, I'm on that team and I'm on
Two Gringos Chupacabra, which ismy seasoning sponsor, and so if
he makes a video and he'scooking his burgers, he's like
and don't forget, Cosmos isalways better than Chupacabra,
and don't worry, Ray, I'm goingto get you.
(17:17):
And he looks off to the sideand I'm like oh, you want to
smoke?
Speaker 1 (17:21):
It's on, so you, and he looks off to the side and I'm
like, oh, you want to.
So you guys get together, likeholidays must be on you.
You cook well, I'm assuming.
Speaker 4 (17:28):
Actually, we all learned with her when she was
younger.
So we did, we just did justBasic cooking, like that's all I
can.
Speaker 1 (17:35):
Yeah, but basic is probably good because it sounds
good.
Speaker 3 (17:38):
Well, she kind of burns the rice yeah.
Speaker 1 (17:41):
No, call out or anything.
Speaker 4 (17:42):
That's okay, it's okay.
No but we've throughout theyears.
It's really neat to see wherethis has taken us.
I mean right now, basically,we're like on her tour.
I guess you would call it acooking competition tour.
Speaker 3 (17:56):
Because we went.
The reason why we call that isbecause we went from Mississippi
back to the house for a fewdays.
Then we went to Hondo for theopen fire meetup, which is ran
by Al Fragoni, and then afterthat we went back home right For
(18:17):
like a day or two For like aday or two.
Speaker 4 (18:19):
And then came straight up here.
Speaker 3 (18:21):
Well then we went to Kansas, kansas City, for the
American Royal.
Then we came, and now we camehere, and then we're going to go
to Chicago after today.
Speaker 1 (18:32):
You're awesome, so you're doing your tour.
I just wrote.
Speaker 4 (18:35):
Barker Family Tour right now.
Yes, that's great.
Speaker 1 (18:37):
So let me ask you like two or three questions.
Ready Sounds good, quickanswers.
Besides a knife, what's yourfavorite tool in the kitchen to
use?
Speaker 3 (18:46):
Spatula, because I don't, I don't have to grab,
grab it and flip it.
Speaker 1 (18:50):
Okay, that's good.
That's good.
Favorite fast food.
Uh, like junk food junk food,fast food, whatever.
Speaker 3 (18:59):
Oh, I don't know, we don't really eat, we don don't
that's why it's a trick question.
Speaker 1 (19:03):
Most chefs don't.
Well, some do.
But let's see what's therelet's see water burger water
burger.
Okay, water burger.
Yeah, yeah, gotcha.
Why don't you ask her aquestion?
Speaker 2 (19:14):
oh gosh, now you could be on the spot.
I was like we had all the otherones.
Um, what's next for you guys?
What?
What competition do you want todo next?
Speaker 3 (19:23):
We haven't really looked for more competitions yet
.
You want to take a nap.
You want to take a break.
After we get home from here inChicago, we're going to go and
help dad because he owns his ownbusiness and he does fence work
.
Speaker 1 (19:37):
Okay.
Speaker 3 (19:37):
So for two weeks we're going to help dad with
that and then we're going tohead to Mexico for a vacation.
I want on MasterChef.
Speaker 1 (19:43):
Yes, oh my gosh.
Speaker 3 (19:45):
See, you're getting vacations, all right.
Speaker 2 (19:47):
So my kid's 11, and he can barely pop popcorn.
So we are definitely he needsyou to come to Virginia and
school him, because he needs toget a little bit better at it.
Speaker 1 (19:55):
Well, if you ever make it to Virginia Beach area,
I want you to come and I want tomeet up with you and we're
going to make pasta together.
Speaker 2 (20:01):
Into the kitchen that sounds great.
Speaker 1 (20:02):
That would be a lot of fun.
Just let us know.
Speaker 4 (20:03):
We are very I mean, we're super flexible.
Speaker 3 (20:07):
The one pasta that I really want to make that we
haven't got to make yet is squidink pasta.
Right now, that's my thing.
Speaker 1 (20:14):
I make all of it, Absolutely so when you come, we
can set this up and we'll makesquid ink pasta together in any
form you want.
Okay, we can extrude it, we canmake filled pastas, we can make
layered lasagnas with it, wecan do whatever you want, but we
could definitely make itLasagna Definitely.
I made lasagna last time I do anice seafood lasagna, sometimes
, you know, individual, verynicely plated with squid ink
(20:36):
lasagna sheets, delicious, nice.
So that's a great thing, that'sa challenge, let's do it.
I'm here for it.
Speaker 4 (20:41):
All right, okay, and I'm very glad.
No, we're, we're down forwhatever.
Yeah, that'd be great.
Speaker 1 (20:46):
So we'll get up with you and we'll do that.
That's it, challenge Challenge.
Speaker 2 (20:49):
I'm so proud of you.
Speaker 1 (20:51):
I'm extremely proud of you as well.
Thank you for coming on theshow with us.
Sounds good and, mom, awesomework for you, your family, thank
you, thank you.
What do you have to say to anyof the juniors out there that is
working right now trying to getin this industry?
What do you get from them?
Give them one last goodbye,saying here.
Speaker 3 (21:09):
Just if it's really your thing that you want to do,
do it.
The cooking industry is awesome.
There's going to be a littlebit of challenges I mean,
obviously there's going to becertain things that are going to
be hard, but just get once.
You get through it, it'sawesome.
And it's amazing to get to,just get to meet people like
(21:31):
y'all.
Speaker 1 (21:32):
Same here.
Put yourself out there, right.
Put yourself out there and takethe chance, and if you think
it's burnt or it's not right,just either fix it or go with it
and fix it and get it right.
Don't stop doing what you gottado, right?
Awesome, well, thank you somuch for being here.
Speaker 2 (21:47):
Thanks for having us.
Speaker 1 (21:49):
Yay, Awesome seeing you down here.
I'm going to go out there nowand check out some more of the
competition some of the stuffyou gotta eat.
Hope to see you, you together.
Squid ink pasta is in ourfuture.
Sounds awesome.
Ciao for now.
Thank you, bye, thank you.
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