Cooking competition shows are known for their challenges, even for seasoned chefs, yet the contestants on “MasterChef Junior” make it seem effortless. In Season 9 of Fox’s “MasterChef Junior,” three exceptionally talented young chefs competed in the series finale for the coveted title of champion. The finalists included 11-year-olds Bryson McGlynn and Michael Seegobin, along with 10-year-old Remy Powell, the youngest contestant. Under the scrutiny of judges like Chefs Gordon Ramsay and Aarón Sanchez, these young chefs displayed extraordinary culinary skills throughout the season. Whether preparing meals for the Harlem Globetrotters or cooking Chef Ramsay’s duck à l’orange, these kids often demonstrated abilities beyond their years.

Ultimately, only one contestant could claim the grand prize: the title of “MasterChef Junior” champion, $100,000, and a brand-new kitchen from Viking and OXO. That fortunate individual was Bryson McGlynn, a Southern barbecue expert from Opelika, Alabama. After his victory, Mashed spoke with McGlynn in an exclusive interview about his experiences on the show, his future aspirations, and his impressions of working with Gordon Ramsay. Contrary to his TV persona, McGlynn found Ramsay to be quite kind. “It was actually really fun working with Chef Ramsay. I think he’s really, really passionate about what he does,” McGlynn reveals.

McGlynn’s Winning Menu Showcased Southern Barbecue and Charm

Though he was initially nervous about filming, McGlynn quickly adjusted to the fast-paced environment and felt at ease with the show’s cast. “One of my favorite moments was meeting all the kids and judges because I believe cooking brings people together, and that’s exactly what it did on MasterChef Junior,” McGlynn shares with Mashed. He also offers some advice for aspiring cooking show contestants: “Follow your dreams. Always have fun with what you’re doing and experiment with different things.”

During his time on the show, McGlynn gained significant culinary skills. “Flambéing was a huge one, and it’s so fun. It’s just really cool to see a huge flame go up, and it warms you up,” he says. For the finale, McGlynn thoughtfully crafted his menu, inspired by his grilling experiences with his father, Mike. “I wanted to blend my Southern charm and traditions with my barbecue and grilling competition knowledge,” McGlynn explains. His top tip for barbecue beginners? “Use a Thermapen, and make sure everything is cooked to your liking.”

The First Meal McGlynn Plans to Make in His Grand Prize Kitchen

One of the standout elements of McGlynn’s finale menu was his homemade hush puppies, which Chef Gordon Ramsay praised for their perfectly cooked interiors. If you want to recreate this Southern treat at home, McGlynn has some tips: “In the South, we don’t aim for perfect balls. We add corn — that’s a big one — and a lot of butter. If you really want to, you can add some cheese,” he suggests. McGlynn prefers Manchego cheese in his hush puppies, but you’re welcome to experiment with other varieties.

When asked about his favorite grill meat, McGlynn is straightforward: “It has to be steaks. If I didn’t say steaks, everyone in the South would be upset with me,” he jokes. Although he hasn’t yet received his Viking kitchen, McGlynn knows exactly what he will cook first: steak. “It’s going to be fun whipping up a steak in our new kitchen,” he says. With the title of “MasterChef Junior” champion now his, McGlynn is excited about attending culinary school and eventually opening a food truck, where he hopes to serve Cajun-inspired surf and turf on the go.