1 00:00:01,503 --> 00:00:04,208 Gordon: Previously on the "MasterChef Junior" grand finale... 2 00:00:04,208 --> 00:00:07,181 Tonight we'll see which one of these talented kids 3 00:00:07,214 --> 00:00:10,488 will be America's next MasterChef Junior. 4 00:00:10,488 --> 00:00:14,563 You three have got one hour to create four stunning appetizers. 5 00:00:14,563 --> 00:00:16,232 Here comes the flambé! 6 00:00:16,265 --> 00:00:18,103 How do you get a bisque done in 60 minutes 7 00:00:18,136 --> 00:00:20,240 when these things normally take three or four hours? 8 00:00:20,274 --> 00:00:22,378 I'm gonna do it fast, but make it taste amazing. 9 00:00:22,378 --> 00:00:27,655 All three of them are taking such big risks tonight. 10 00:00:27,689 --> 00:00:30,394 Aarón: What you have here is a beautiful expression of crab. 11 00:00:30,427 --> 00:00:32,832 The finesse is just out of this world. 12 00:00:32,866 --> 00:00:34,536 Remy, visually it's stunning. 13 00:00:34,569 --> 00:00:37,374 - It is elegance beyond belief. - Thank you. 14 00:00:37,374 --> 00:00:40,515 Your flavors are powerful. This is summer on a plate. 15 00:00:40,515 --> 00:00:43,253 I think you did a really good job of balancing everything on this dish. 16 00:00:43,253 --> 00:00:48,129 - It's time for the entrée. - You got it, Michael! 17 00:00:48,163 --> 00:00:50,234 This is gonna be a real fight to the finish. 18 00:00:50,301 --> 00:00:55,411 This is undoubtedly the most pressure these three cooks have ever felt. 19 00:00:55,411 --> 00:00:58,283 Gordon: Tonight, the grand finale continues 20 00:00:58,283 --> 00:01:00,655 with the entrée and the dessert round... 21 00:01:00,688 --> 00:01:04,062 - Three challenging proteins. - I'm a little shaky right now 22 00:01:04,095 --> 00:01:08,270 because I've cooked a lot of steaks, but not a $100,000 steak! 23 00:01:08,303 --> 00:01:11,844 - No, that's mine, Remy! - Come on! I can't hear anything! 24 00:01:11,877 --> 00:01:13,547 - Come on! - The pressure's on. 25 00:01:13,581 --> 00:01:15,752 It is so close. No one's pulled ahead yet. 26 00:01:15,785 --> 00:01:17,287 Those cakes are not cooking. 27 00:01:17,321 --> 00:01:19,158 Michael's cakes are still raw. Damn. 28 00:01:19,158 --> 00:01:21,295 Oh, no. This is not good. 29 00:01:21,295 --> 00:01:24,134 - Oh, no! - Oh, dang it! It broke. 30 00:01:24,168 --> 00:01:26,607 ...as we find out who will be crowned 31 00:01:26,674 --> 00:01:28,443 the "MasterChef Junior" champion. 32 00:01:28,477 --> 00:01:29,979 The more you dig in, the more you get to see 33 00:01:30,013 --> 00:01:32,719 all the ways that you've thoughtfully put this together. 34 00:01:32,719 --> 00:01:37,461 I'm just shocked that you're balancing on a high wire with no safety net. 35 00:01:37,495 --> 00:01:40,735 Everything is so spot-on and so thought-provoking. Good job. 36 00:01:40,735 --> 00:01:44,643 The winner of "MasterChef Junior" is... 37 00:01:45,945 --> 00:01:47,347 ( exhales ) 38 00:01:50,420 --> 00:01:54,428 - ( music playing ) - ( cheering ) 39 00:01:54,461 --> 00:01:58,203 We're down to our final ten minutes, ladies and gentlemen. 40 00:01:58,236 --> 00:02:00,609 Ten minutes to go in this entrée round. 41 00:02:00,609 --> 00:02:03,480 Okay, guys, this is the time to focus! 42 00:02:03,480 --> 00:02:07,622 Man. Come on, guys, round number two, entrées, 43 00:02:07,622 --> 00:02:10,493 and let's be honest, these kids are incredible, right? 44 00:02:10,528 --> 00:02:13,501 Daphne: Absolutely. The competition has never been stiffer. 45 00:02:13,501 --> 00:02:14,937 They are up for the $100,000 prize. 46 00:02:14,937 --> 00:02:16,472 They are up for that grand trophy. 47 00:02:16,507 --> 00:02:19,212 And you can just see how focused and dedicated they are. 48 00:02:19,245 --> 00:02:21,483 Yeah, and three challenging proteins-- 49 00:02:21,517 --> 00:02:25,257 filet, head-on shrimp, and halibut. Come on! 50 00:02:25,324 --> 00:02:27,361 Daphne: Pressure's on. It is so close. 51 00:02:27,361 --> 00:02:29,331 It is so neck and neck. No one's pulled ahead yet, 52 00:02:29,365 --> 00:02:31,703 - so no one can afford to make a mistake here. - Yep. 53 00:02:33,240 --> 00:02:35,377 Remy, what are you blending over there? 54 00:02:35,377 --> 00:02:37,649 - My sauce for the shrimp. - Nice. 55 00:02:37,649 --> 00:02:40,655 Gordon: That color on Michael's halibut looks extraordinary. 56 00:02:40,688 --> 00:02:42,759 You know that I'm just hoping they're cooked in the center. 57 00:02:42,792 --> 00:02:46,032 Remy's shrimp and grits, everything's cooked beautifully, 58 00:02:46,065 --> 00:02:49,438 but what she's not doing is tasting and editing and adjusting. 59 00:02:49,438 --> 00:02:50,440 Yeah. 60 00:02:51,810 --> 00:02:53,981 - All righty. - I'm worried about Bryson. 61 00:02:53,981 --> 00:02:55,651 He's got to get that sauce thickened. 62 00:02:55,651 --> 00:02:57,388 I feel like he's got a lot to do. 63 00:02:57,421 --> 00:02:58,791 I think the steaks have great color. 64 00:02:58,791 --> 00:03:00,795 They look great. If he leaves them now to rest, 65 00:03:00,795 --> 00:03:02,699 they're gonna rise up to the correct temperature, 66 00:03:02,766 --> 00:03:05,671 and he can focus on the rest of his dish and then plating. 67 00:03:05,671 --> 00:03:09,679 - Go, bud. - Remy, are you ready to start plating or not yet? 68 00:03:09,712 --> 00:03:12,986 - Yes, and I'm excited about it. - Get it going on, girl. 69 00:03:13,019 --> 00:03:15,390 Start plating, everyone. 70 00:03:16,693 --> 00:03:18,430 We're down to our final four minutes, guys! 71 00:03:18,463 --> 00:03:20,568 - Here we go! - Last four minutes to go. 72 00:03:20,601 --> 00:03:23,674 - Looking good, Michael! - You can do this, Michael! 73 00:03:23,674 --> 00:03:26,613 - Go, Michael! - Look how good Bryson's doing. 74 00:03:30,220 --> 00:03:33,226 - Remy, where are you gonna put the head? - In the middle. 75 00:03:33,260 --> 00:03:37,435 - Ooh, wow. - Guys, we're coming down to our final 60 seconds. 76 00:03:37,468 --> 00:03:39,606 - Wow. - Oh, my gosh. You gotta move! 77 00:03:39,673 --> 00:03:42,579 - There you go, Bryson! - Whoo! Looking good! 78 00:03:42,579 --> 00:03:44,683 - ( sighs ) - Come on. 79 00:03:44,716 --> 00:03:47,589 - Come on, Michael! - Very good, very nice. 80 00:03:47,589 --> 00:03:50,561 Well done, Remy! Finishing touches, Bryson. Let's go. 81 00:03:50,594 --> 00:03:52,599 - Come on, come on. - Aarón: Come on, Remy! 82 00:03:52,632 --> 00:03:55,437 All: Ten, nine, eight, 83 00:03:55,437 --> 00:03:59,311 seven, six, five, four, 84 00:03:59,311 --> 00:04:01,650 - three, two, one! - And stop! 85 00:04:01,683 --> 00:04:04,923 ( cheering ) 86 00:04:04,923 --> 00:04:06,860 - We did it! - Yeah! 87 00:04:06,860 --> 00:04:08,731 - Let's go! - That was down to the last second. 88 00:04:08,764 --> 00:04:10,868 - That was so cool! - So proud of these kids. 89 00:04:10,868 --> 00:04:13,607 - Well done. - I felt really comfortable with doing this 90 00:04:13,640 --> 00:04:15,343 because I stuck to my roots. 91 00:04:15,343 --> 00:04:17,348 I'm pretty sure I rocked it, 92 00:04:17,348 --> 00:04:19,753 and I'm just that much closer to that trophy. 93 00:04:19,786 --> 00:04:21,624 All the women in my family inspired me, 94 00:04:21,657 --> 00:04:24,361 like my aunt, my cousin, my grandma, 95 00:04:24,395 --> 00:04:25,765 my great grandma, and my mom. 96 00:04:25,798 --> 00:04:27,635 I hope the judges can taste the girl power. 97 00:04:27,635 --> 00:04:29,338 Michael: The plating on Remy's looks so good. 98 00:04:29,338 --> 00:04:31,075 The plating on Bryson's looks so good. 99 00:04:31,075 --> 00:04:34,348 And my halibut is cooked really good. 100 00:04:34,381 --> 00:04:36,820 So this is gonna be tough for the judges and us. 101 00:04:38,524 --> 00:04:41,362 - Come on, guys! - You got this, you guys! 102 00:04:41,362 --> 00:04:43,499 - Come on! - Wow. Well done. 103 00:04:43,533 --> 00:04:47,608 Right, the first entrée we would like to taste tonight, 104 00:04:47,642 --> 00:04:50,981 please step forward, Michael. 105 00:04:52,384 --> 00:04:54,421 - ( cheering, shouting ) - Michael! 106 00:04:54,488 --> 00:04:56,760 Let's go! Let's go, Michael! 107 00:04:58,964 --> 00:05:03,508 I made a pan-seared halibut with sautéed purple kale, 108 00:05:03,541 --> 00:05:07,113 ginger glazed Thumbelina carrots, and a spicy herb sauce. 109 00:05:07,147 --> 00:05:09,185 Young man, visually it's elegant. 110 00:05:09,185 --> 00:05:12,491 I just love the colors because it's got that sort of rainbow effect, 111 00:05:12,526 --> 00:05:14,630 but I think you took a massive risk tonight. 112 00:05:14,663 --> 00:05:18,370 Halibut is not a fish that is easy to pull off 113 00:05:18,403 --> 00:05:20,808 because it just goes dry. 114 00:05:20,875 --> 00:05:23,380 To cook this tonight for the first time, hats off, young man. 115 00:05:23,413 --> 00:05:25,551 Thank you. 116 00:05:27,522 --> 00:05:29,358 Explain how you cooked this fish, please. 117 00:05:29,391 --> 00:05:30,928 - You seared it in the pan? - Yes. 118 00:05:30,928 --> 00:05:32,932 Butter basted it for four more minutes. 119 00:05:32,932 --> 00:05:35,505 Finished it off in the oven for five minutes. 120 00:05:35,505 --> 00:05:37,007 Let's have a look, shall we? 121 00:05:42,652 --> 00:05:45,023 Michael, it's beautiful. Really beautiful. 122 00:05:45,089 --> 00:05:48,630 - Thank you. - All right. 123 00:05:56,814 --> 00:06:00,788 - Michael, halibut's cooked beautifully. - Thank you. 124 00:06:02,057 --> 00:06:03,426 But my carrots, sadly, 125 00:06:03,460 --> 00:06:04,762 are a little bit undercooked. 126 00:06:04,762 --> 00:06:05,965 It's obtrusive 127 00:06:05,965 --> 00:06:07,167 because you've got such a beautifully cooked 128 00:06:07,167 --> 00:06:08,537 piece of fish. 129 00:06:08,537 --> 00:06:10,541 And then that herb sauce, just be careful. 130 00:06:10,575 --> 00:06:12,813 It's a little bit too acidic. 131 00:06:12,846 --> 00:06:14,816 However, you absolutely nailed the fish. 132 00:06:14,849 --> 00:06:16,886 - So, well done, young man. - Thank you. 133 00:06:18,857 --> 00:06:20,694 Michael, I love the ginger in the carrots. 134 00:06:20,728 --> 00:06:23,567 I think that was really smart. But they were a bit crunchy. 135 00:06:23,600 --> 00:06:25,704 - Right. - But on the whole, 136 00:06:25,704 --> 00:06:27,240 I'm super impressed with the halibut. 137 00:06:27,273 --> 00:06:29,545 I think it's so hard to cook, and mine was delicious. 138 00:06:29,579 --> 00:06:32,585 - Thank you. - Aarón: Yeah, Michael. 139 00:06:32,618 --> 00:06:35,724 I just appreciate that vegetables are king here, 140 00:06:35,758 --> 00:06:37,729 and I like the lightness of the sauce. 141 00:06:37,762 --> 00:06:40,568 It's super assertive and very herbaceous. 142 00:06:40,601 --> 00:06:42,004 You really honored the ingredients here. 143 00:06:42,004 --> 00:06:45,444 Michael, this dish was stunningly beautiful, 144 00:06:45,477 --> 00:06:46,747 and it paid off in flavor. 145 00:06:46,813 --> 00:06:48,784 - Nice job. - Thank you. 146 00:06:48,784 --> 00:06:50,588 Good job. 147 00:06:50,588 --> 00:06:53,493 - Good job, my boy! - So good! 148 00:06:53,561 --> 00:06:55,998 - You did so well. - Good job, Michael! 149 00:06:55,998 --> 00:06:59,606 The next dish we'd like to taste, Bryson. 150 00:06:59,606 --> 00:07:01,877 Let's go, Bryson! 151 00:07:01,877 --> 00:07:04,750 Bryson: I'm a little shaky right now 152 00:07:04,783 --> 00:07:06,754 because I've cooked a lot of steaks, 153 00:07:06,787 --> 00:07:08,791 but not a $100,000 steak! 154 00:07:08,857 --> 00:07:11,095 - Thank you. - Thanks, Chef. 155 00:07:11,095 --> 00:07:12,932 I'm a barbeque and grill master, 156 00:07:12,999 --> 00:07:16,472 and I just wanna make the South really, really proud. 157 00:07:16,472 --> 00:07:19,478 It's Japanese wagyu filet mignon 158 00:07:19,512 --> 00:07:22,618 with a red wine reduction, 159 00:07:22,652 --> 00:07:26,425 a squash purée, and confit turnips. 160 00:07:26,459 --> 00:07:29,900 Looks simple, but it's down to the quality of the cooking and the execution. 161 00:07:29,933 --> 00:07:32,905 - Now, there's a double-edged sword in cooking wagyu, right? - Yes, sir. 162 00:07:32,905 --> 00:07:34,676 Because this needs to be kept at rare. 163 00:07:34,743 --> 00:07:37,515 I'm hoping for a little bit lower than a medium rare. 164 00:07:37,515 --> 00:07:38,918 - Did you cut one open? - No, Chef. 165 00:07:38,951 --> 00:07:42,124 - No. So you're cooking blind? - Mm-hmm. Yes, Chef. 166 00:07:42,124 --> 00:07:44,629 ( music playing ) 167 00:07:44,662 --> 00:07:48,102 Gordon: Young man, the filet is... 168 00:07:48,102 --> 00:07:50,808 ( music continues ) 169 00:07:58,524 --> 00:08:01,128 ( crowd cheering ) 170 00:08:04,068 --> 00:08:06,072 Gordon: Now, there's a double-edged sword in cooking wagyu, right? 171 00:08:06,072 --> 00:08:07,976 - Yes, sir. - Because this needs to be kept at rare. 172 00:08:08,042 --> 00:08:10,681 - Mm-hmm. Yes, Chef. - Did you cut one open? 173 00:08:10,681 --> 00:08:12,552 - No, Chef. - No. So you're cooking blind? 174 00:08:12,552 --> 00:08:14,020 Mm-hmm. Yes, Chef. 175 00:08:17,828 --> 00:08:19,899 Absolute perfection right there. 176 00:08:19,899 --> 00:08:21,837 That is rare. 177 00:08:21,837 --> 00:08:24,742 - Thank you, Chef. - Well done. 178 00:08:31,590 --> 00:08:35,564 Young man, the filet is cooked to utter perfection. 179 00:08:35,564 --> 00:08:40,039 - Honestly. Congratulations. - Thank you. 180 00:08:41,208 --> 00:08:42,712 I love slicing through that 181 00:08:42,712 --> 00:08:44,549 and then diving into the purée. 182 00:08:44,582 --> 00:08:46,385 It does need a touch more seasoning 183 00:08:46,419 --> 00:08:48,389 - because it's creamy and it's rich. - Okay. Yes, Chef. 184 00:08:48,389 --> 00:08:53,199 But you took risk, young man, and it definitely paid off. 185 00:08:53,233 --> 00:08:54,902 Thank you, Chef. 186 00:08:58,710 --> 00:09:00,814 I think your purées are the perfect consistency. 187 00:09:00,848 --> 00:09:03,286 I was happy to see you thickening up that red wine sauce. 188 00:09:03,353 --> 00:09:06,759 Watching you grow and being able to produce food like this is pretty amazing. 189 00:09:06,826 --> 00:09:11,537 - I really enjoyed it. - Thank you. 190 00:09:11,537 --> 00:09:14,141 I think the magic in this dish lies in you didn't scorch the outside of the filet. 191 00:09:14,141 --> 00:09:18,083 Everything is rocking and rolling. Great job. 192 00:09:18,083 --> 00:09:20,888 Thank you. 193 00:09:20,888 --> 00:09:24,629 Honestly, Bryson, you're the meat guy, sure, but, like, this? 194 00:09:24,629 --> 00:09:27,033 This is the meat king, okay? We're branding here. 195 00:09:27,033 --> 00:09:29,772 - This is really good. - Thank you, Chefs. 196 00:09:29,839 --> 00:09:32,778 - Gordon: Really well done. - You did amazing, Bryson! 197 00:09:32,845 --> 00:09:34,749 - Nice job, Bryson. - Thank you. 198 00:09:34,749 --> 00:09:38,957 All right, please come forward, Remy. 199 00:09:42,030 --> 00:09:45,671 This is the most important entrée I've ever made in my life. 200 00:09:45,738 --> 00:09:49,612 So I'm really hoping that my shrimp is cooked perfectly... 201 00:09:49,645 --> 00:09:51,181 Tilly: Thank you, Remy. 202 00:09:51,181 --> 00:09:53,954 ...and my grits are creamy and delicious. 203 00:09:54,020 --> 00:09:57,460 All right, Remy, can you please describe your dish? 204 00:09:57,460 --> 00:10:00,801 Remy: I've made a girl power filled shrimp and grits 205 00:10:00,801 --> 00:10:04,776 with collard greens in a perfect pool of vegetable sauce. 206 00:10:04,776 --> 00:10:06,914 Remy, as the resident New Orleanian here, 207 00:10:06,947 --> 00:10:08,984 I have to say that traditionally you would not purée 208 00:10:08,984 --> 00:10:12,791 the trinity of peppers, onions, and celery mixture. You would leave it all whole. 209 00:10:12,791 --> 00:10:16,065 You did that, and it rendered a beautiful sauce 210 00:10:16,065 --> 00:10:18,036 that's vibrant and looks very velvety. 211 00:10:18,069 --> 00:10:20,875 - That's so smart and so cool. - Thank you so much. 212 00:10:20,875 --> 00:10:23,279 Yeah! 213 00:10:23,279 --> 00:10:25,651 Let's dig in! 214 00:10:25,684 --> 00:10:26,820 How long did you cook the shrimp for, darling? 215 00:10:26,854 --> 00:10:28,690 Like, two minutes on one side 216 00:10:28,724 --> 00:10:30,159 and then a minute of the other. 217 00:10:33,299 --> 00:10:36,673 Remy, uh, honestly, 218 00:10:36,673 --> 00:10:40,146 this dish is... 219 00:10:40,146 --> 00:10:41,783 phenomenal. 220 00:10:41,816 --> 00:10:43,887 ( cheers and applause ) 221 00:10:46,726 --> 00:10:48,830 The cook of the shrimp for me is the best part. 222 00:10:48,830 --> 00:10:51,970 The depth of flavor within 60 minutes is extraordinary. 223 00:10:51,970 --> 00:10:54,174 - Well done. - Thank you. 224 00:10:55,978 --> 00:10:58,116 What I love is that you've taken something that can be so basic 225 00:10:58,116 --> 00:11:00,988 like shrimp and grits, and you've elevated it so much. 226 00:11:00,988 --> 00:11:03,560 The sauce had so much flavor. It was just so tasty. 227 00:11:03,627 --> 00:11:07,234 - Thank you. - Daphne: Remy, what women in your family 228 00:11:07,267 --> 00:11:09,104 were you paying homage to with this dish? 229 00:11:09,104 --> 00:11:14,247 My grandma, because she's-- her family's from New Orleans 230 00:11:14,247 --> 00:11:16,152 and she taught me how to make the shrimp and grits. 231 00:11:16,219 --> 00:11:18,489 Well, I'm sure she's very proud of you, 232 00:11:18,524 --> 00:11:20,994 and I think it's a testament to how far you've come in this competition 233 00:11:20,994 --> 00:11:22,899 that understood how to give that homage 234 00:11:22,965 --> 00:11:25,136 while making it really your own. 235 00:11:25,136 --> 00:11:29,512 - It's a perfect plate. Really nice job. - Thank you. 236 00:11:29,545 --> 00:11:33,820 Yeah, I mean, Remy, the idea of being able to harness New Orleans, 237 00:11:33,854 --> 00:11:39,031 which is steeped in tradition and the traditions kind of never get messed with, 238 00:11:39,031 --> 00:11:41,769 and you messed with them in a great way. 239 00:11:41,769 --> 00:11:43,740 But just one little small note. 240 00:11:43,740 --> 00:11:45,377 Put a little cumin in the sauce. 241 00:11:45,443 --> 00:11:46,880 And cumin is very assertive. 242 00:11:46,880 --> 00:11:48,751 Other than that, I think everything else 243 00:11:48,751 --> 00:11:50,353 is on point and spot-on. 244 00:11:50,353 --> 00:11:53,025 Thank you. 245 00:11:53,059 --> 00:11:55,029 - That was an incredible job. - Good job. 246 00:11:55,029 --> 00:11:57,568 - Nice job. - So, come on. 247 00:11:57,568 --> 00:12:00,139 Two rounds in, cracking appetizer, amazing entrée. 248 00:12:00,173 --> 00:12:02,311 Who nailed that entrée round in your mind? 249 00:12:02,311 --> 00:12:04,515 - Remy's dish was delicious. - I agree. 250 00:12:04,515 --> 00:12:05,918 Tilly: I agree. 251 00:12:05,918 --> 00:12:07,788 I think Remy won the entrée round, I'd say. 252 00:12:07,821 --> 00:12:09,525 You know who I think won this one? 253 00:12:09,525 --> 00:12:11,328 I think Michael, hands down, 254 00:12:11,328 --> 00:12:13,332 for the courage and the boldness of flavor. 255 00:12:13,332 --> 00:12:15,905 Gordon: But also Bryson's filet mignon, 256 00:12:15,905 --> 00:12:17,173 the cook was spot-on, right? 257 00:12:17,173 --> 00:12:20,046 - Absolutely. - Guys, so it's all coming down 258 00:12:20,046 --> 00:12:21,917 - to the dessert. - Yeah. 259 00:12:21,950 --> 00:12:25,925 Bryson and Remy are amazing cooks, 260 00:12:25,925 --> 00:12:28,697 but every dish I put out is really good. 261 00:12:28,763 --> 00:12:30,399 The judges like my flavor. 262 00:12:30,399 --> 00:12:31,803 I just gotta kick it into gear 263 00:12:31,803 --> 00:12:34,040 for this dessert and bring it home. 264 00:12:34,074 --> 00:12:36,547 Gordon: Right, two down, one to go. 265 00:12:36,547 --> 00:12:38,282 We're one cook away. 266 00:12:40,052 --> 00:12:44,394 It's time for your final course in this epic battle tonight. 267 00:12:44,428 --> 00:12:46,431 Your desserts. 268 00:12:48,202 --> 00:12:49,806 Based on what we've tasted so far, 269 00:12:49,806 --> 00:12:52,210 it's all gonna come down to these desserts, 270 00:12:52,210 --> 00:12:56,820 and you'll have just one hour to make them. 271 00:12:56,820 --> 00:12:58,222 Gordon: Right, Michael, how you feeling? 272 00:12:58,222 --> 00:13:00,360 Really excited. I'm gonna nail this dessert. 273 00:13:00,360 --> 00:13:03,232 Love that. Tell us what it is, please. 274 00:13:03,232 --> 00:13:05,369 - It is an orange olive oil pound cake... - Wow. 275 00:13:05,369 --> 00:13:08,108 ...with an orange sauce and crème fraiche ice cream. 276 00:13:08,108 --> 00:13:10,112 I'm making this dish because we have a lot 277 00:13:10,112 --> 00:13:13,586 of these flavors in Florida, like the citrus. 278 00:13:14,589 --> 00:13:16,759 Gordon: Sounds delicious! 279 00:13:16,793 --> 00:13:21,468 - Bryson? - I'm doing a peanut butter mousse crunch cake 280 00:13:21,468 --> 00:13:22,972 with a chocolate ganache on top 281 00:13:22,972 --> 00:13:25,443 with a chocolate crust at the bottom. 282 00:13:25,443 --> 00:13:28,349 Love it! Remy! 283 00:13:28,382 --> 00:13:32,123 So I'm making a brownie bar with a chocolate mousse, 284 00:13:32,123 --> 00:13:35,898 raspberry coulis, and a hazelnut brittle. 285 00:13:35,964 --> 00:13:37,333 - Wow. Come on. - Mmm. 286 00:13:41,409 --> 00:13:45,416 Right, one more dish stands between you and victory, 287 00:13:45,416 --> 00:13:48,255 and to get your hands on that incredible trophy. 288 00:13:48,288 --> 00:13:52,631 Now the very best of luck to all three of you. 289 00:13:52,631 --> 00:13:54,168 Last course. 290 00:13:54,168 --> 00:13:58,209 Your 60 minutes start now! 291 00:13:58,209 --> 00:14:00,079 Let's go! 292 00:14:04,355 --> 00:14:05,356 Go, go, go, go, go! 293 00:14:06,492 --> 00:14:08,262 Okay! Grab a basket. 294 00:14:08,296 --> 00:14:11,368 Operation Get Ready. Blood orange... 295 00:14:11,368 --> 00:14:13,039 No, that's mine, Remy! 296 00:14:13,039 --> 00:14:14,441 Oh, wait. There's two. Aah! 297 00:14:14,441 --> 00:14:17,014 Michael and Bryson are both great cooks, 298 00:14:17,047 --> 00:14:19,351 and it's gonna be really hard to beat them. 299 00:14:19,418 --> 00:14:21,455 Cocoa powder, cocoa powder, cocoa powder. 300 00:14:21,455 --> 00:14:23,927 And I feel like we're all neck and neck here. 301 00:14:23,961 --> 00:14:27,300 - ( crowd cheering ) - Come on, guys! 302 00:14:27,334 --> 00:14:29,070 ( cheering, shouting continues ) 303 00:14:29,137 --> 00:14:30,908 Remy: As long as my brownie is cooked perfectly, 304 00:14:30,908 --> 00:14:34,114 this dish is gonna be the winning dish. 305 00:14:35,884 --> 00:14:37,554 Remy! 306 00:14:39,291 --> 00:14:40,193 Go, Michael! 307 00:14:40,193 --> 00:14:42,030 I think this final round, 308 00:14:42,064 --> 00:14:43,298 these judges are gonna be tough. 309 00:14:43,332 --> 00:14:45,203 I'm so glad I'm not down there. 310 00:14:45,203 --> 00:14:48,075 The amount of pressure they're under right now? That's crazy. 311 00:14:48,075 --> 00:14:52,350 Go get 'em, Bryson. Go get 'em, bud. Yeah! 312 00:14:52,383 --> 00:14:58,363 I'm really nervous because I really wanna win that trophy, 313 00:14:58,363 --> 00:15:02,237 and my entrée and appetizer, they said it was just okay. 314 00:15:02,237 --> 00:15:05,076 Now I'm really going over the top, 315 00:15:05,076 --> 00:15:07,346 over the moon with my whole dessert, 316 00:15:07,346 --> 00:15:11,288 And honestly, I feel like it's a high risk, high reward. 317 00:15:26,418 --> 00:15:28,222 Let's go! 318 00:15:28,222 --> 00:15:31,395 - Whoo! - Yeah, go, Michael! 319 00:15:31,428 --> 00:15:35,136 - Whoo! - You got this, Remy! 320 00:15:35,169 --> 00:15:37,240 Right, final round, the most technical course. 321 00:15:37,240 --> 00:15:39,879 I mean, let's be honest, desserts are all about timing, 322 00:15:39,879 --> 00:15:43,152 - and you need to be precise. - Tilly: Yeah, you make a mistake in dessert, 323 00:15:43,219 --> 00:15:44,488 it is quite hard to come back from it. 324 00:15:44,522 --> 00:15:46,993 It needs to be perfect every step of the way. 325 00:15:46,993 --> 00:15:48,228 Michael, what are you doing? 326 00:15:48,228 --> 00:15:50,366 I'm making my pound cake right now. 327 00:15:50,433 --> 00:15:52,170 Both: Ooh! 328 00:15:52,237 --> 00:15:54,407 With Michael, I mean, he's got a tough one there, 329 00:15:54,407 --> 00:15:55,877 'cause these cakes, you've gotta bake, you've gotta set. 330 00:15:55,911 --> 00:15:58,617 Come on, I can't anything! Come on! 331 00:15:58,617 --> 00:16:00,120 ( cheering ) 332 00:16:00,120 --> 00:16:02,423 It takes at least 20, 25 minutes in the oven, 333 00:16:02,456 --> 00:16:05,163 and depending on the size of the mold as well. 334 00:16:05,163 --> 00:16:08,035 And also he's gonna be hand-making ice cream. 335 00:16:08,035 --> 00:16:10,005 There's a lot of jeopardy for Michael tonight. 336 00:16:10,039 --> 00:16:12,410 - He's pulling out all the stops. - Let's go! 337 00:16:12,410 --> 00:16:16,986 - Mix that up, Bryson! - Bryson! 338 00:16:17,019 --> 00:16:19,123 Whoo! 339 00:16:19,157 --> 00:16:22,531 Bryson's jeopardy with that peanut butter mousse, 340 00:16:22,531 --> 00:16:25,036 - that thing has to set perfectly. - Absolutely. 341 00:16:25,036 --> 00:16:27,542 Let me hear you say, "Girl power!" 342 00:16:27,542 --> 00:16:31,549 - All: Girl power! - Remy: Girl power! 343 00:16:31,549 --> 00:16:35,758 - Whoo! - Yeah, so the jeopardy behind Remy's dessert 344 00:16:35,824 --> 00:16:37,460 first of all, that chocolate brownie needs to be exceptional. 345 00:16:37,494 --> 00:16:39,297 Crisp of the outside and nice and gooey in the middle. 346 00:16:39,297 --> 00:16:41,168 Aarón: And the question is, is a brownie too safe? 347 00:16:41,168 --> 00:16:44,140 - I mean how do you elevate that? - Good point. 348 00:16:44,173 --> 00:16:46,411 - Ooh, gosh. - The reality is, 349 00:16:46,445 --> 00:16:48,148 every round, their execution's been beautiful. 350 00:16:48,182 --> 00:16:50,286 The themes are coming through strong. 351 00:16:50,286 --> 00:16:52,057 It is such a toss-up at this point 352 00:16:52,057 --> 00:16:53,660 who's gonna just clinch that win. 353 00:16:55,764 --> 00:16:57,366 Michael: Perfect. 354 00:16:57,433 --> 00:17:01,509 We're 15 minutes down. We have 45 minutes remaining. 355 00:17:01,543 --> 00:17:04,682 Come on! Let's go! 356 00:17:04,715 --> 00:17:07,153 Go, Michael! 357 00:17:12,698 --> 00:17:14,268 - Both: Remy. - Hi! 358 00:17:14,334 --> 00:17:17,106 Final course, chocolate brownie, I love this idea. 359 00:17:17,173 --> 00:17:18,777 Tell me about the different textures and layers. 360 00:17:18,844 --> 00:17:21,181 - So it's gonna be a brownie base. - Love that. 361 00:17:21,215 --> 00:17:23,118 And then the hazelnut brittle on top 362 00:17:23,185 --> 00:17:26,960 with a chocolate mousse, and then raspberry coulis. 363 00:17:26,993 --> 00:17:28,462 Right. Sounds good. 364 00:17:28,496 --> 00:17:30,099 Now, how are you gonna make that mousse 365 00:17:30,132 --> 00:17:32,605 that sits on top of that chocolate brownie? 366 00:17:32,638 --> 00:17:35,611 So I'm going to boil some cream and some milk and some sugar, 367 00:17:35,611 --> 00:17:37,347 and then chocolate and then praline paste. 368 00:17:37,380 --> 00:17:40,621 Okay, sounds amazing. The very best of luck. 369 00:17:40,621 --> 00:17:42,290 - Thank you! - Tilly: You got this, Remy. 370 00:17:44,762 --> 00:17:47,033 - Yeah, Remy! - ( cheering ) 371 00:17:47,100 --> 00:17:48,368 What are you guys doing right now? 372 00:17:48,368 --> 00:17:50,206 I'm making my ice cream base. 373 00:17:50,239 --> 00:17:51,509 - Ah! - Yum! 374 00:17:51,543 --> 00:17:53,813 - Liquid nitrogen, my boy? - Yes. 375 00:17:53,813 --> 00:17:57,386 - Oh, yeah! - Go, Michael! 376 00:17:57,386 --> 00:18:01,328 All right. Whisk it up, Michael! Whisk it up! 377 00:18:01,328 --> 00:18:03,432 Wow. 378 00:18:03,498 --> 00:18:05,537 - Go, Michael! - Michael! 379 00:18:05,571 --> 00:18:09,512 Obviously your appetizer was delicious. Your main course was delicious. 380 00:18:09,545 --> 00:18:12,384 Would you say dessert's the hardest challenge so far tonight? 381 00:18:12,417 --> 00:18:14,922 Uh, probably. Because I'm making ice cream, 382 00:18:14,955 --> 00:18:16,391 - and ice cream is pretty hard to make. - Yeah. 383 00:18:16,425 --> 00:18:17,661 And then orange olive oil pound cake. 384 00:18:17,661 --> 00:18:19,532 And I just have to make sure the cook time 385 00:18:19,532 --> 00:18:21,536 - on both of those are really good. - That's true. 386 00:18:21,569 --> 00:18:24,107 Because you have to make sure the cakes are nice and moist. 387 00:18:24,107 --> 00:18:25,511 - Yes. - And then once the cakes come out, 388 00:18:25,544 --> 00:18:27,380 - what happens after that? - After they rest, 389 00:18:27,414 --> 00:18:29,250 I'm gonna brush them so that the sauce 390 00:18:29,284 --> 00:18:32,123 can be basically infused inside the cake. 391 00:18:32,157 --> 00:18:34,394 Amazing. Very cool. All right, very nice. 392 00:18:34,428 --> 00:18:36,164 You look like you're in good shape, Michael. 393 00:18:36,164 --> 00:18:39,370 - Thank you. - Keep an eye on those cakes. 394 00:18:40,439 --> 00:18:42,143 - All right. - Good job, Michael! 395 00:18:42,177 --> 00:18:43,513 - Whoo! - Keep it going. 396 00:18:45,450 --> 00:18:48,422 - Bryson, I can smell that peanut butter. - Good job, Bryson. 397 00:18:48,455 --> 00:18:51,161 - Bryson: Thank you! - All right, Big B. How we feeling, buddy? 398 00:18:51,195 --> 00:18:53,331 I'm feeling really good right now. 399 00:18:53,331 --> 00:18:55,303 - I'm getting my peanut butter filling in. - Cool. 400 00:18:55,336 --> 00:18:56,840 And how are you gonna use that ganache? 401 00:18:56,873 --> 00:18:58,977 So it's gonna be dipped in the ganache pretty much. 402 00:18:59,010 --> 00:19:01,314 So where is your giggity ganache? Have you made it yet or no? 403 00:19:01,348 --> 00:19:02,585 - I'm about to start to make it. - Okay, cool. 404 00:19:02,618 --> 00:19:05,557 Because I need the peanut filling to set. 405 00:19:05,591 --> 00:19:07,695 So there's a lot of setting with your dessert, right? 406 00:19:07,695 --> 00:19:09,565 - So it's a lot of timing, right? - Yes, Chef. 407 00:19:09,598 --> 00:19:11,569 So you kind of have to really be on that, okay, amigo? 408 00:19:11,603 --> 00:19:13,907 - All righty. Yes. - Good luck, okay? All right, cool. 409 00:19:13,907 --> 00:19:16,712 Good job, Bryson! 410 00:19:18,216 --> 00:19:20,319 - Come on, Bryson. - Gordon: We're down to 411 00:19:20,352 --> 00:19:21,455 the final 20 minutes, guys! 412 00:19:21,455 --> 00:19:24,461 - 20 minutes! - Yeah! 413 00:19:24,494 --> 00:19:25,930 ( cheering continues ) 414 00:19:25,930 --> 00:19:27,601 Miles: Liquid nitrogen time! 415 00:19:27,635 --> 00:19:30,206 Who knew cooking could involve science? 416 00:19:30,206 --> 00:19:33,445 Michael the mad scientist! 417 00:19:33,445 --> 00:19:35,483 Michael is now making the ice cream, 418 00:19:35,517 --> 00:19:38,189 as you can see now with that liquid nitrogen. 419 00:19:38,222 --> 00:19:40,126 It sets the cream, and it becomes ice cream. 420 00:19:40,159 --> 00:19:42,932 And if don't you have a lot of experience using liquid nitrogen, 421 00:19:42,998 --> 00:19:45,402 - you can either go overboard or not have enough. - Yeah. 422 00:19:45,469 --> 00:19:49,645 - I see you guys drooling over here. - ( laughter ) 423 00:19:49,678 --> 00:19:53,218 Gordon: So, Remy's dessert, she's gonna be piping chocolate mousse, 424 00:19:53,252 --> 00:19:54,689 which she's gonna pipe on top of that brownie. 425 00:19:54,756 --> 00:19:58,395 Aarón: Wow, it sounds elevated. Hopefully it's not too rich. 426 00:19:58,428 --> 00:20:00,032 That's gonna be a big part of it as well. 427 00:20:00,032 --> 00:20:01,569 Tilly: The layers of textures, this is gonna be really 428 00:20:01,636 --> 00:20:03,673 interesting if she manages to pull them all off. 429 00:20:03,739 --> 00:20:06,344 - Remy: Come on. Melt. - Aarón: The deal with Bryson 430 00:20:06,378 --> 00:20:08,883 is his success of his dessert really relies on timing. 431 00:20:08,950 --> 00:20:11,154 All right, let's do this. 432 00:20:11,154 --> 00:20:14,361 He's gonna have to get that ganache right to its proper consistency 433 00:20:14,394 --> 00:20:16,164 and then let that kind of cascade over, 434 00:20:16,198 --> 00:20:18,904 but it's all depending when his peanut butter mousse sets. 435 00:20:18,970 --> 00:20:21,474 Bryson: Okay, perfect. Let's go. 436 00:20:22,611 --> 00:20:24,280 Go, Bryson! 437 00:20:24,280 --> 00:20:26,251 Nice and chunky. 438 00:20:26,251 --> 00:20:28,255 That's good. 439 00:20:28,255 --> 00:20:30,259 45 minutes gone. 440 00:20:30,292 --> 00:20:32,429 We're down to the final 15 minutes to go. 441 00:20:32,463 --> 00:20:35,369 Wow, guys. It's all down to this. 442 00:20:36,539 --> 00:20:39,845 - Perfect. - How's that brownie looking? 443 00:20:39,845 --> 00:20:42,751 - It's done. - Yeah! 444 00:20:45,389 --> 00:20:46,759 Good job, Remy. 445 00:20:48,763 --> 00:20:49,898 Ooey-gooey. 446 00:20:51,334 --> 00:20:53,807 Michael, check those cakes. 447 00:20:53,807 --> 00:20:55,611 Gordon: Less than 15 minutes to go, 448 00:20:55,677 --> 00:20:57,012 and his cakes aren't even out of the oven yet. 449 00:20:57,012 --> 00:20:58,683 I know. He's really given himself 450 00:20:58,716 --> 00:21:02,090 two places where he can really miss the mark. 451 00:21:02,123 --> 00:21:04,829 And, you know, this really was our concern with Michael all along. 452 00:21:04,862 --> 00:21:07,701 Will his tremendous sense of ambition and confidence 453 00:21:07,735 --> 00:21:10,305 ultimately get the better of him if he bites off more than he can chew? 454 00:21:10,339 --> 00:21:13,011 I'm worried about these cakes. Oh, my God. 455 00:21:13,011 --> 00:21:14,414 I'm about to have a heart attack. 456 00:21:14,414 --> 00:21:15,817 This is really the moment of truth. 457 00:21:15,850 --> 00:21:17,821 I'm really hoping these cakes are fully cooked 458 00:21:17,821 --> 00:21:20,359 so they have time to cool and plate. 459 00:21:20,426 --> 00:21:22,664 Man, this is very stressful to watch. 460 00:21:25,336 --> 00:21:28,041 - They're out. Look, they're out. - ( applause ) 461 00:21:28,108 --> 00:21:32,383 Look at the size of them though. They almost look too big. 462 00:21:32,450 --> 00:21:34,487 Oh, I can't watch this. I can't watch this. 463 00:21:34,487 --> 00:21:36,992 ( sighs ) Those cakes are not cooking. 464 00:21:37,059 --> 00:21:38,963 - No! - No. 465 00:21:38,963 --> 00:21:40,432 Michael's cakes are still raw. 466 00:21:41,869 --> 00:21:43,339 Oh, no. Oh, no. Oh, no. 467 00:21:43,372 --> 00:21:45,476 Oh, no, no, no, no. 468 00:21:45,476 --> 00:21:46,846 Michael: Dang it. 469 00:21:46,879 --> 00:21:49,551 ( muttering ) Oh, no. I can't. I can't even. 470 00:22:03,813 --> 00:22:06,686 ( sighs ) Those cakes are not cooking. 471 00:22:06,753 --> 00:22:10,426 Michael's cakes are still raw. Damn. 472 00:22:10,426 --> 00:22:12,697 - You got it, Michael. - Bryson: You good, Michael? 473 00:22:12,764 --> 00:22:14,568 - Uh, not really. - What's wrong? 474 00:22:14,635 --> 00:22:17,172 - Cakes. - Michael's overfilled his cakes. 475 00:22:17,172 --> 00:22:21,549 Because they're so full, it's stopping the center of that cake cooking. 476 00:22:21,616 --> 00:22:24,387 - ( groans ) - He's just wasting time now. 477 00:22:24,421 --> 00:22:25,757 He's gotta get them back in the oven. 478 00:22:27,761 --> 00:22:32,570 - Man. - Oh, no. That's not good. 479 00:22:32,637 --> 00:22:36,111 - Hey, bud. You're a king. - Right. 480 00:22:36,111 --> 00:22:38,649 You have done incredible work in this kitchen. 481 00:22:38,683 --> 00:22:40,419 - We're so proud of you. - Michael: All right. 482 00:22:40,452 --> 00:22:42,858 - Just breathe, okay? - All right. 483 00:22:42,858 --> 00:22:44,595 You're doing great. Just keep it orderly, keep it clean, 484 00:22:44,662 --> 00:22:46,298 and keep an eye on those cakes. 485 00:22:46,331 --> 00:22:48,468 You got this in the bag. Here you go. 486 00:22:48,468 --> 00:22:50,439 - All right. - You got this, Michael! 487 00:22:50,507 --> 00:22:53,746 - Let's go, Michael! - Let's go! 488 00:22:54,681 --> 00:22:56,451 - Go, Michael! - Go! 489 00:22:56,519 --> 00:23:00,660 Ten minutes remaining! Let's go! Ten minutes! 490 00:23:00,694 --> 00:23:03,332 - Go, Michael! - Let's go! 491 00:23:03,332 --> 00:23:06,606 ( cheering continues ) 492 00:23:06,673 --> 00:23:09,076 Remy, you should try the excess. 493 00:23:09,076 --> 00:23:12,483 - Is it good? - It's amazing. 494 00:23:12,551 --> 00:23:15,355 - It's 1,000 out of 10. - Can I try some? 495 00:23:15,355 --> 00:23:18,461 - Save some for us! - ( laughs ) 496 00:23:18,495 --> 00:23:22,537 - Bryson: Oh, no, this is not good. - Uh-oh. 497 00:23:23,607 --> 00:23:26,477 When Bryson puts that ganache on, 498 00:23:26,545 --> 00:23:27,881 he has to make sure he puts enough 499 00:23:27,881 --> 00:23:30,887 equal amounts of ganache on each one. 500 00:23:31,956 --> 00:23:33,759 You got this, Michael. Come on now. 501 00:23:33,759 --> 00:23:36,632 - Michael, check those cakes! - ( cheering continues ) 502 00:23:36,699 --> 00:23:38,870 Michael still hasn't got his cakes out. 503 00:23:38,870 --> 00:23:41,909 He needs time to get them out of the pans and onto the plates. 504 00:23:41,909 --> 00:23:45,482 - They've got to come out. - Come on, come on, come on. 505 00:23:45,516 --> 00:23:49,759 Are they done? Perfect, perfect. 506 00:23:49,792 --> 00:23:52,397 - Wow! Nice! - ( overlapping chatter ) 507 00:23:52,397 --> 00:23:54,334 Daphne: Look at those cakes. 508 00:23:54,401 --> 00:23:57,340 - You good, Michael? - Yep, those cakes are finally done. 509 00:23:57,340 --> 00:24:00,179 - Yes, good! Yeah! - Way to go, Michael! 510 00:24:00,246 --> 00:24:05,189 We're coming down to the last nail-biting five minutes to go, ladies and gentlemen. 511 00:24:05,256 --> 00:24:08,529 - Aarón: Yes! - Five minutes to go. Come on! 512 00:24:08,596 --> 00:24:11,969 - Use that sauce, Michael. - All right. 513 00:24:15,510 --> 00:24:20,553 - You got this, Michael. - Let's go, Bryson! 514 00:24:20,553 --> 00:24:23,559 - Remy: Oh, no! - So Remy started piping 515 00:24:23,626 --> 00:24:26,431 that mousse on top of that and it started melting. 516 00:24:26,498 --> 00:24:28,369 It's because the brownie is still warm, 517 00:24:28,435 --> 00:24:31,107 and she's piping the hot mousse onto it, so it's running off. 518 00:24:33,546 --> 00:24:35,783 Bryson: Come on, Bryson. 519 00:24:35,817 --> 00:24:38,155 - Remy: Perfect. Okay. - It's so stressful. 520 00:24:38,221 --> 00:24:39,825 Oh, my gosh. 521 00:24:39,825 --> 00:24:42,697 I'm really nervous because I want Michael to win, 522 00:24:42,764 --> 00:24:45,837 but Bryson and Remy are doing really good. 523 00:24:45,837 --> 00:24:49,010 I feel like it's gonna be really hard for the judges to decide 524 00:24:49,010 --> 00:24:50,948 who is gonna win. 525 00:24:50,981 --> 00:24:53,451 We are coming down to our final minute! 526 00:24:53,451 --> 00:24:55,723 - Let's go! - Let's do it! 527 00:24:55,790 --> 00:24:58,963 Go, Michael! Go, Michael! 528 00:24:58,997 --> 00:25:02,805 So Michael's cut the tops off those cakes, but only off a few of them. 529 00:25:02,805 --> 00:25:05,844 - So some are big, some are small, some are medium. Man. - Daphne: I see that. 530 00:25:05,844 --> 00:25:09,918 Michael, I wanna eat that so bad, dude. 531 00:25:11,053 --> 00:25:13,424 Is that gold? 532 00:25:13,424 --> 00:25:16,431 That is really expensive. Really. 533 00:25:16,431 --> 00:25:17,868 Finish with the gold, bud. 534 00:25:17,935 --> 00:25:21,241 - Ooh! - Be gentle! Be gentle! 535 00:25:21,274 --> 00:25:24,280 Bryson is pulling out the gold leaf and the tweezers! 536 00:25:24,280 --> 00:25:26,217 - Gordon: Amazing. Honestly. - Who is this Bryson? 537 00:25:26,217 --> 00:25:28,088 - Who is this guy? - Man! 538 00:25:28,088 --> 00:25:32,029 - Go! - Come on! 539 00:25:33,566 --> 00:25:35,469 Remy: Oh, dang it. 540 00:25:35,504 --> 00:25:37,273 - Oh, no! - Oh, no. 541 00:25:37,340 --> 00:25:40,213 It broke. She needs to put some chocolate on it. 542 00:25:40,279 --> 00:25:41,983 - Got it. - Whoo! 543 00:25:41,983 --> 00:25:44,688 - You got this, Remy. It's okay. - She fixed it. 544 00:25:44,721 --> 00:25:47,059 - She fixed it. - Remy: Oh, gosh. 545 00:25:47,093 --> 00:25:48,630 Come on, Remy! 546 00:25:48,696 --> 00:25:51,702 All: Ten, nine, eight, 547 00:25:51,736 --> 00:25:54,207 seven, six, five, 548 00:25:54,207 --> 00:25:58,616 four, three, two, one! 549 00:25:58,649 --> 00:25:59,952 And stop! 550 00:25:59,952 --> 00:26:01,522 ( cheering ) 551 00:26:01,588 --> 00:26:04,327 - We just did that! - ( overlapping chatter ) 552 00:26:04,394 --> 00:26:06,666 - I can't believe we just did that! - It looks amazing! 553 00:26:06,666 --> 00:26:10,038 - ( cheering continues ) - Oh, my gosh! 554 00:26:10,038 --> 00:26:13,713 - That's a lot. - That's amazing, guys. 555 00:26:13,746 --> 00:26:15,049 I messed up my timing a lot, 556 00:26:15,115 --> 00:26:16,919 but I was still able to get everything on the plate, 557 00:26:16,986 --> 00:26:18,656 and everything looks really good. 558 00:26:18,723 --> 00:26:20,794 Hopefully my cakes are cooked absolutely perfect 559 00:26:20,861 --> 00:26:22,864 and they're really moist inside. 560 00:26:24,568 --> 00:26:28,341 I'm proud of everything on my dish because it's what I wanted. 561 00:26:28,408 --> 00:26:31,047 So I'm proud of myself and the flavors of this dish. 562 00:26:31,080 --> 00:26:34,821 I hope the judges think it's amazing, and that they like it enough 563 00:26:34,888 --> 00:26:36,892 to make me the next MasterChef Junior. 564 00:26:36,925 --> 00:26:40,767 Wow. What an incredible 60 minutes. 565 00:26:40,800 --> 00:26:43,940 And the final course. The hard work's done. Come on. 566 00:26:43,940 --> 00:26:46,945 - Come on. - ( cheering ) 567 00:26:48,015 --> 00:26:50,620 Right, you three talented individuals, 568 00:26:50,653 --> 00:26:51,989 please make your way around to the front. 569 00:26:53,626 --> 00:26:55,228 Whoo! 570 00:26:57,700 --> 00:27:01,140 - Both: Good job. - Whatever happens, good job. 571 00:27:03,311 --> 00:27:05,917 Okay, first up, Remy. 572 00:27:13,164 --> 00:27:14,768 It looks so good! 573 00:27:15,737 --> 00:27:19,644 Crowd: Remy, Remy, Remy! 574 00:27:19,678 --> 00:27:23,118 Remy: I made a chocolate hazelnut brownie bar 575 00:27:23,118 --> 00:27:26,257 with hazelnut brittle, chocolate mousse, 576 00:27:26,290 --> 00:27:27,827 and a raspberry coulis. 577 00:27:27,827 --> 00:27:30,065 Visually, Remy, it looks elegant. 578 00:27:30,098 --> 00:27:32,604 Listen, everybody loves chocolate for dessert, right? 579 00:27:32,604 --> 00:27:34,508 - Yes, Chef. - Really good, indeed. 580 00:27:34,508 --> 00:27:36,612 Yeah, I love that the idea that you paired raspberry and chocolate. 581 00:27:36,612 --> 00:27:38,015 I think it also adds freshness, 582 00:27:38,081 --> 00:27:40,152 and it kind of stands up to the density of the chocolate. 583 00:27:40,219 --> 00:27:42,991 And I love the fact that the brittle is kind of very rustic. 584 00:27:43,025 --> 00:27:45,864 A nice combination of elegant and rustic at the same time. 585 00:27:45,897 --> 00:27:47,634 - Good job. - Thank you. 586 00:27:47,634 --> 00:27:49,871 Shall we? 587 00:27:55,684 --> 00:27:57,019 Is that the center you wanted, Remy? 588 00:27:57,019 --> 00:27:59,591 Yes, Chef. I wanted it kind of ooey-gooey. 589 00:27:59,591 --> 00:28:02,229 But also not underdone. 590 00:28:08,107 --> 00:28:10,713 Remy, the brownie is delicious. 591 00:28:10,746 --> 00:28:13,051 It's everything a chocolate brownie should be. 592 00:28:13,051 --> 00:28:16,390 Indulgence, decadent. I love the chocolate and raspberry together. 593 00:28:16,457 --> 00:28:17,894 Really well done. Good job. 594 00:28:17,894 --> 00:28:20,432 - Thank you. - The cook on it was perfect. 595 00:28:20,466 --> 00:28:23,438 You had that nice fudgy texture, and it wasn't overdone. 596 00:28:23,472 --> 00:28:26,177 - Yeah, it was a really delicious dessert. - Thank you. 597 00:28:26,177 --> 00:28:28,048 Remy, the placement of that brittle on top 598 00:28:28,115 --> 00:28:30,052 was one of the best texture combinations. 599 00:28:30,119 --> 00:28:31,923 I just loved how crisp it was. 600 00:28:31,989 --> 00:28:35,195 But I think that the mousse was a miss for me 601 00:28:35,262 --> 00:28:37,199 because it tastes a little more like fudge. 602 00:28:37,199 --> 00:28:39,905 And because the brownie's already so chocolatey, 603 00:28:39,905 --> 00:28:41,943 it buries that a little bit. 604 00:28:42,009 --> 00:28:44,214 But I have to say, it's definitely a dessert I would order 605 00:28:44,214 --> 00:28:48,255 - and be very happy with. - Thank you. 606 00:28:48,288 --> 00:28:51,127 - Remy! - Whoo! 607 00:28:51,127 --> 00:28:53,899 Good job, Remy! 608 00:28:55,135 --> 00:28:56,071 Okay, Bryson, 609 00:28:56,104 --> 00:28:57,239 please bring up your dessert. 610 00:28:57,272 --> 00:28:58,408 Thank you, young man. 611 00:28:58,408 --> 00:29:01,180 - Go, buddy! - Go, Bryson! 612 00:29:01,214 --> 00:29:03,886 I'm feeling really, really nervous, 613 00:29:03,920 --> 00:29:06,793 but at the same time excited because I've proven myself 614 00:29:06,826 --> 00:29:09,296 since that first challenge to right now 615 00:29:09,363 --> 00:29:10,834 how much I've improved. 616 00:29:10,901 --> 00:29:12,837 And I want to make my dad proud, 617 00:29:12,904 --> 00:29:16,043 and I also want to make my hometown really proud. 618 00:29:18,849 --> 00:29:22,189 I made a peanut butter mousse crunch cake 619 00:29:22,223 --> 00:29:24,861 that has a milk chocolate crust 620 00:29:24,861 --> 00:29:27,333 and chocolate ganache on top 621 00:29:27,399 --> 00:29:29,103 and a peanut brittle. 622 00:29:29,103 --> 00:29:33,444 Bryson, I'm just wrestling to believe that the same young man 623 00:29:33,444 --> 00:29:35,115 who showed up in this kitchen 624 00:29:35,181 --> 00:29:37,186 cooking humongous pieces of meat 625 00:29:37,219 --> 00:29:40,492 and now tonight is here using tweezers 626 00:29:40,492 --> 00:29:44,735 to delicately lay edible flowers and gold leaf onto a homemade 627 00:29:44,801 --> 00:29:47,139 glossy ganache covered peanut butter pie. 628 00:29:47,206 --> 00:29:49,911 Who are you? What are you doing? 629 00:29:50,813 --> 00:29:52,282 - Whoo! - Miles? 630 00:29:52,349 --> 00:29:54,020 - Yes? - Can you see that dessert from up there? 631 00:29:54,020 --> 00:29:55,322 How would you describe that? 632 00:29:55,322 --> 00:29:56,491 It looks rich and creamy 633 00:29:56,491 --> 00:29:58,227 and golden. 634 00:29:59,832 --> 00:30:01,968 It looks divine. Seriously, well done. 635 00:30:02,002 --> 00:30:03,740 Thank you, Chef. 636 00:30:03,807 --> 00:30:05,943 Shall we? Oh, man! 637 00:30:07,246 --> 00:30:11,121 So the textures in the center, describe. 638 00:30:11,121 --> 00:30:13,959 So the bottom, the base, should be crispy. 639 00:30:13,993 --> 00:30:15,997 It should have a good chocolate flavor, 640 00:30:15,997 --> 00:30:17,767 and the middle should be creamy, 641 00:30:17,834 --> 00:30:19,370 and the top should be kind of gooey. 642 00:30:19,436 --> 00:30:21,374 Gordon: So let's see. 643 00:30:25,249 --> 00:30:28,321 - ( whistles ) - ( no audible dialogue ) 644 00:30:40,847 --> 00:30:43,686 Bryson, it's delicious. 645 00:30:43,719 --> 00:30:47,794 The ganache is super rich and it's just a really nice coating over that peanut butter. 646 00:30:47,860 --> 00:30:49,598 I was nervous about that peanut butter mousse 647 00:30:49,598 --> 00:30:52,838 being slightly liquid, but it's set beautifully. 648 00:30:52,871 --> 00:30:56,344 I've gotta take you to task on your layering of that chocolate crust. 649 00:30:56,411 --> 00:30:59,183 Make sure that's pushed down so you have an even layer. 650 00:30:59,216 --> 00:31:01,621 Some of the corners it's up, some's thin. 651 00:31:01,621 --> 00:31:05,128 - But apart from that, well done. - Thank you, Chef. 652 00:31:08,168 --> 00:31:11,074 Bryson, I'm just super impressed that you finished with that little bit of sea salt. 653 00:31:11,074 --> 00:31:13,078 I felt like it did add a lot to your dish. 654 00:31:13,144 --> 00:31:15,082 I think you had some risky moves tonight, 655 00:31:15,149 --> 00:31:16,885 but you really pulled it off. 656 00:31:16,919 --> 00:31:18,989 Thank you, Chef. 657 00:31:20,358 --> 00:31:23,632 Bryson, this is the most adult, sophisticated, 658 00:31:23,699 --> 00:31:26,370 melt in your mouth peanut butter cup I think I've ever had. 659 00:31:26,370 --> 00:31:29,343 The mousse is really balanced. It's silky, it's smooth. 660 00:31:29,343 --> 00:31:33,786 - Beautiful. - Thank you, Chef. 661 00:31:33,853 --> 00:31:37,259 Bryson, you brought bling to the dessert, my brother, and it tastes fantastic. 662 00:31:37,259 --> 00:31:39,931 And you didn't fall prey to putting too many things on top of it. 663 00:31:39,998 --> 00:31:44,039 You wanted the ganache to really be sort of the star of this dessert. 664 00:31:44,072 --> 00:31:46,978 - So really good job, young man. - Thank you, Chef. 665 00:31:48,214 --> 00:31:51,221 - Wow. - Amazing job. 666 00:31:51,221 --> 00:31:53,391 - Thank you, man. - Day one, I don't think 667 00:31:53,391 --> 00:31:55,261 I'd have expected Bryson to make this. 668 00:31:55,328 --> 00:31:57,265 - No. - But he's grown as a person 669 00:31:57,332 --> 00:31:59,470 and a chef, and it's really amazing. 670 00:31:59,470 --> 00:32:02,209 Okay, Michael, next up. 671 00:32:03,277 --> 00:32:05,115 Let's go, Michael. You got this. 672 00:32:05,148 --> 00:32:08,287 - Go, Michael! - Michael! 673 00:32:13,398 --> 00:32:17,139 Michael: I made an orange olive pound cake with a citrus sauce 674 00:32:17,206 --> 00:32:19,276 and a crème fraiche ice cream. 675 00:32:19,276 --> 00:32:21,280 Michael, I think that you did a really good job 676 00:32:21,347 --> 00:32:23,117 to get all these elements on the plate 677 00:32:23,117 --> 00:32:25,121 because they're really tricky things to do. 678 00:32:25,121 --> 00:32:26,423 It is a finale. You took a big risk. 679 00:32:26,423 --> 00:32:29,263 - I'm excited to try it. - Thank you. 680 00:32:29,296 --> 00:32:30,900 The concept of the dessert is beautiful. 681 00:32:30,967 --> 00:32:32,904 The gloss on top is nice and shiny. 682 00:32:32,904 --> 00:32:35,275 But you can look down the line 683 00:32:35,309 --> 00:32:37,412 and just see each of our cakes is slightly different size. 684 00:32:37,412 --> 00:32:39,918 That's problematic probably because it indicates 685 00:32:39,985 --> 00:32:41,287 that they cooked a little bit differently also. 686 00:32:41,287 --> 00:32:42,924 I know you left them in the oven 687 00:32:42,991 --> 00:32:44,426 to get the centers fully cooked, 688 00:32:44,460 --> 00:32:46,398 but we won't know how that turned out 689 00:32:46,431 --> 00:32:48,068 - until we cut them open. - All right. 690 00:32:48,135 --> 00:32:49,571 Gordon: Shall we? 691 00:32:51,374 --> 00:32:54,881 The texture inside, what are you looking for, Michael? 692 00:32:54,881 --> 00:32:56,483 - A nice moist cake. - Mm-hmm. 693 00:33:15,756 --> 00:33:19,196 So, Michael, the texture inside, what are you looking for? 694 00:33:19,229 --> 00:33:21,568 - A nice moist cake. - Mm-hmm. 695 00:33:23,906 --> 00:33:25,643 Uh... 696 00:33:27,647 --> 00:33:29,183 Oh, dear. 697 00:33:29,183 --> 00:33:30,920 You can see that's just a little dry there, right? 698 00:33:30,920 --> 00:33:32,724 All right. 699 00:33:32,724 --> 00:33:34,326 When did you put the crème fraiche in the ice cream? 700 00:33:34,326 --> 00:33:36,030 Michael: When it was cooled. 701 00:33:42,710 --> 00:33:44,080 Ice cream is delicious. 702 00:33:44,113 --> 00:33:46,050 The slight problem I've got, Michael, 703 00:33:46,084 --> 00:33:49,089 is that it's just slightly crispy, biscuity, 704 00:33:49,123 --> 00:33:51,094 and a little dry. 705 00:33:51,127 --> 00:33:53,498 I'm just shocked that you'd take so many risks, 706 00:33:53,498 --> 00:33:58,208 and you're sort of almost balancing on a high wire with no safety net. 707 00:33:58,208 --> 00:34:01,414 But the ice cream and the glaze is delicious. 708 00:34:01,414 --> 00:34:02,717 Thank you. 709 00:34:02,751 --> 00:34:04,386 Michael, even though the outside of the cake 710 00:34:04,453 --> 00:34:06,190 is maybe a little bit biscuity, 711 00:34:06,223 --> 00:34:08,328 the flavor is 100% there in the cake. 712 00:34:08,361 --> 00:34:10,966 It's delicious. The olive oil isn't overpowering. 713 00:34:11,000 --> 00:34:13,972 - So good job. - Thank you. 714 00:34:14,006 --> 00:34:16,377 - Woohoo! - You're doing great! 715 00:34:16,410 --> 00:34:18,381 The flavor of this cake is tremendous. 716 00:34:18,414 --> 00:34:20,753 You did a beautiful amount of zest and juice, 717 00:34:20,786 --> 00:34:23,391 and you really fought to the bitter end here, 718 00:34:23,391 --> 00:34:25,228 and there is so much to be proud of on this plate. 719 00:34:25,261 --> 00:34:27,600 - Really nice job. - Thank you. 720 00:34:27,600 --> 00:34:29,771 Good job, Michael. 721 00:34:29,805 --> 00:34:33,244 Yeah, I mean, Michael, that crème fraiche gives you richness and salt. 722 00:34:33,277 --> 00:34:36,918 It gives you that savoriness that desserts often miss. 723 00:34:36,952 --> 00:34:39,891 But I'll tell you what I really appreciate is that you're from Florida, 724 00:34:39,925 --> 00:34:42,296 and citrus is so key there, and you chose to focus on that 725 00:34:42,362 --> 00:34:45,001 and connect where you're from to your dessert. 726 00:34:45,001 --> 00:34:47,272 - So good job. - Thank you. 727 00:34:47,272 --> 00:34:49,276 - Go, Michael! - You did so good. 728 00:34:49,276 --> 00:34:52,616 That's my boy. Hey, you did amazing. 729 00:34:58,028 --> 00:34:59,297 Wow. 730 00:34:59,297 --> 00:35:01,033 Michael, Bryson, and Remy, 731 00:35:01,067 --> 00:35:02,435 honestly, congratulations, all three of you. 732 00:35:02,435 --> 00:35:04,406 What an exceptional performance. 733 00:35:04,406 --> 00:35:09,751 The judges now need to judge all of you on the entire meal. 734 00:35:09,751 --> 00:35:11,186 Every course, every detail. 735 00:35:11,253 --> 00:35:14,426 Then, very soon, one of you three 736 00:35:14,459 --> 00:35:19,504 will be crowned the next "MasterChef Junior" winner. 737 00:35:22,309 --> 00:35:23,779 Excuse us. Thank you. 738 00:35:23,779 --> 00:35:27,052 ( music playing ) 739 00:35:27,085 --> 00:35:28,421 Good job, Remy! Good job! 740 00:35:35,603 --> 00:35:40,412 This wait is literally going to be the most stressful ever. 741 00:35:40,445 --> 00:35:44,186 Oh, what a night. Absolutely incredible. 742 00:35:44,186 --> 00:35:46,592 - Seriously. - Their journey has been epic. 743 00:35:46,592 --> 00:35:49,463 I can't believe that these young kids came in there 744 00:35:49,496 --> 00:35:51,467 and showed us this kind of performance tonight. 745 00:35:51,467 --> 00:35:55,007 Remy, her menu was a celebration of New Orleans 746 00:35:55,041 --> 00:35:58,014 and of female ancestors, which I think is pretty cool. 747 00:35:58,047 --> 00:36:00,318 Yeah, she came out of the gate really strong starting off 748 00:36:00,352 --> 00:36:01,888 with that pan-seared striped seabass 749 00:36:01,921 --> 00:36:04,126 - with a little crab salad underneath. - Aarón: Mmm. 750 00:36:04,193 --> 00:36:06,532 - Her striped bass was delicious. - Yeah. 751 00:36:06,599 --> 00:36:09,036 But I felt it didn't need the salad. 752 00:36:09,070 --> 00:36:11,340 It was sort of added garnish that didn't really work for me. 753 00:36:11,340 --> 00:36:14,212 - Yes. I agree, Chef. - And then flowing into that 754 00:36:14,246 --> 00:36:16,350 traditional shrimp and grits, but she elevated. 755 00:36:16,383 --> 00:36:18,622 I've never seen a shrimp and grits look so beautiful. 756 00:36:18,622 --> 00:36:20,492 Traditionally, you do not purée the sauce, 757 00:36:20,526 --> 00:36:22,597 but that was her way of elevating it. 758 00:36:22,631 --> 00:36:24,366 But the spice and the flavor and the cook on her shrimp... 759 00:36:24,366 --> 00:36:25,869 - Absolutely right. - ...was hands down. 760 00:36:25,903 --> 00:36:27,507 - Texture all day long. - And then, of course, 761 00:36:27,540 --> 00:36:30,513 that chocolate brownie, it looked beautiful, right? 762 00:36:30,513 --> 00:36:33,519 But that chocolate mousse was just too much. 763 00:36:33,552 --> 00:36:36,290 - It was. I agree, it was heavy. - Mm. 764 00:36:36,323 --> 00:36:42,503 So, Michael's, his menu was a nod to Florida and Caribbean influences. 765 00:36:42,537 --> 00:36:44,641 Came out the gate strong with that beautiful crab bisque 766 00:36:44,641 --> 00:36:46,644 topped with caviar, finished with croutons. 767 00:36:46,644 --> 00:36:49,383 - Flavor-wise, it was fragrant. - It was delicious. 768 00:36:49,416 --> 00:36:50,919 I think what was impressive with that 769 00:36:50,953 --> 00:36:53,892 is he was using some expensive baking ingredients 770 00:36:53,926 --> 00:36:56,196 - and he managed to make it all work cohesively. - Sure. 771 00:36:56,230 --> 00:36:59,671 So there was some flaws in that, and the croutons we all had some issues with. 772 00:36:59,671 --> 00:37:01,575 - Gordon: The kind of croutons you put on a Caesar salad. - Yes! 773 00:37:01,642 --> 00:37:03,545 Gordon: Then you had Michael cooking that halibut. 774 00:37:03,545 --> 00:37:06,150 - A lot of risks there. - Daphne: Being able to nail 775 00:37:06,183 --> 00:37:07,687 that really difficult cut of fish 776 00:37:07,687 --> 00:37:11,294 and present us a plate that was so elevated 777 00:37:11,294 --> 00:37:13,431 and elegant-- incredible. 778 00:37:13,465 --> 00:37:15,603 And then that olive oil citrus cake... 779 00:37:15,670 --> 00:37:17,973 Daphne: He ran up against the clock especially in that dessert round. 780 00:37:18,040 --> 00:37:21,080 - Gordon: Sure. Was it overambitious? - Probably. 781 00:37:21,080 --> 00:37:23,652 When you cut into the cake, Chef, I'm sorry, and you hear a crunch, 782 00:37:23,686 --> 00:37:25,321 - that's not a good thing. No bueno. - No, you're absolutely right. 783 00:37:25,388 --> 00:37:27,259 The ice cream on Michael's dessert was exceptional. 784 00:37:27,292 --> 00:37:29,597 - Ah, exceptional. - Perfect ice cream. 785 00:37:29,664 --> 00:37:32,704 Bryson, he really did bring the Southern roots with him. 786 00:37:32,737 --> 00:37:36,243 From the get-go, the hushpuppies and that beautiful shrimp, 787 00:37:36,276 --> 00:37:40,485 that was a great example of humble ingredients really elevated. 788 00:37:40,553 --> 00:37:42,924 It was definitely the best dish I tasted all night. 789 00:37:42,924 --> 00:37:44,594 And then on to that wagyu. 790 00:37:44,594 --> 00:37:46,999 I didn't expect that wagyu to taste the way it did. 791 00:37:47,032 --> 00:37:51,106 I think his sauces could've been slightly more seasoned. 792 00:37:51,140 --> 00:37:53,310 - Gordon: Yeah. - At first I was a little bit nervous, 793 00:37:53,344 --> 00:37:55,983 because it was not his finest work plating-wise, 794 00:37:56,017 --> 00:37:59,123 - but the flavor on these pieces were so delicious. - Sure. 795 00:37:59,156 --> 00:38:02,663 And then this peanut butter beautiful chocolate dessert. 796 00:38:02,663 --> 00:38:03,632 Exceptional. 797 00:38:03,699 --> 00:38:05,468 It was decadent, but it wasn't too heavy. 798 00:38:05,468 --> 00:38:07,507 Daphne: No, exactly right. It was this perfect balance. 799 00:38:07,573 --> 00:38:09,511 You know these menus need to be cohesive. 800 00:38:09,578 --> 00:38:14,486 So which menu from those three amazing finalists delivered? 801 00:38:14,520 --> 00:38:16,156 What I was impressed by and what I thought 802 00:38:16,190 --> 00:38:18,762 was really cool from Remy tonight was she's an executer. 803 00:38:18,762 --> 00:38:21,066 She makes beautiful food consistently. 804 00:38:21,133 --> 00:38:25,475 Michael really highlighted his family's cultural roots, 805 00:38:25,475 --> 00:38:29,617 and I have to commend him because he didn't play it safe. 806 00:38:29,650 --> 00:38:31,487 Aarón: If you look at Bryson, you're thinking, you know, 807 00:38:31,487 --> 00:38:34,293 he's a Southern barbeque, meat carnivore. 808 00:38:34,326 --> 00:38:37,767 And then coming here and showing his elegance and his refinement, 809 00:38:37,767 --> 00:38:41,140 I thought, wow, what an evolution. Very impressive. 810 00:38:41,174 --> 00:38:45,516 We all did an amazing job. It just comes down to the last little things. 811 00:38:45,549 --> 00:38:49,189 - How do you feel? - Scared. 812 00:38:49,189 --> 00:38:53,532 - Dude. Remy, give you a hug. - Oh, my God. I'm gonna cry. 813 00:38:53,532 --> 00:38:55,001 I'm gonna miss you two. 814 00:38:55,001 --> 00:38:57,841 Right, are we all in agreement? 815 00:38:57,874 --> 00:39:00,278 Shall we? Excellent. 816 00:39:00,345 --> 00:39:01,782 Oh, boy. What's gonna happen? 817 00:39:01,782 --> 00:39:04,720 - Wow. - Aarón: What a tough decision. 818 00:39:13,271 --> 00:39:16,578 ( cheers and applause ) 819 00:39:16,645 --> 00:39:21,420 ( music playing ) 820 00:39:21,420 --> 00:39:25,328 ( cheering continues ) 821 00:39:25,395 --> 00:39:26,864 Wow. 822 00:39:29,270 --> 00:39:31,541 Michael, Bryson, and Remy, 823 00:39:31,541 --> 00:39:34,079 those were three incredible meals. 824 00:39:34,079 --> 00:39:37,554 I would be happy to serve any of those dishes in any of my restaurants tonight. 825 00:39:37,554 --> 00:39:39,624 - Well done, all three of you. - Bravo. 826 00:39:45,435 --> 00:39:47,239 - We all did great. - Yeah. 827 00:39:47,239 --> 00:39:50,244 I'm just this much closer to winning "MasterChef Junior." 828 00:39:50,244 --> 00:39:53,450 It just feels amazing because I've always watched "MasterChef," 829 00:39:53,450 --> 00:39:55,856 and I really never thought I'd get this far. 830 00:39:55,856 --> 00:39:58,595 And it's just a dream, honestly. 831 00:39:58,595 --> 00:40:02,737 Now we've never had a closer finale 832 00:40:02,737 --> 00:40:04,708 in the history of this show. 833 00:40:04,708 --> 00:40:07,212 Michael, a talented Florida fisherman. 834 00:40:07,245 --> 00:40:11,453 Tonight you've mastered those incredible Caribbean flavors. 835 00:40:11,453 --> 00:40:13,123 Bryson, do you know what, young man? 836 00:40:13,123 --> 00:40:14,728 There's one word that will define your time here 837 00:40:14,728 --> 00:40:15,762 in the MasterChef kitchen. 838 00:40:15,829 --> 00:40:17,866 It's "respect"-- for your cooking 839 00:40:17,866 --> 00:40:20,338 and the respect you show everyone 840 00:40:20,338 --> 00:40:22,476 in this entire competition. 841 00:40:22,476 --> 00:40:24,613 Remy, every time you walked in this kitchen, 842 00:40:24,613 --> 00:40:26,751 you were a burst of energy packed with sunshine. 843 00:40:26,751 --> 00:40:30,224 - Well done. - Thank you. 844 00:40:32,897 --> 00:40:35,636 - This side. - I've worked so hard on my menu, 845 00:40:35,636 --> 00:40:38,708 and winning "MasterChef" would mean so much to me 846 00:40:38,742 --> 00:40:40,513 because my grandma taught me how to cook. 847 00:40:40,546 --> 00:40:44,854 And if I win, I feel like my grandmother would be so proud of me. 848 00:40:44,887 --> 00:40:48,494 You guys are three incredibly talented home cooks, 849 00:40:48,494 --> 00:40:51,768 but only one of you can win it all. 850 00:40:51,801 --> 00:40:55,643 Only one of you will walk out of here with this in your pocket. 851 00:40:55,676 --> 00:40:58,782 A check for $100,000. 852 00:40:58,815 --> 00:41:01,386 - ( cheering ) - Whoa! 853 00:41:01,386 --> 00:41:05,495 And this "MasterChef Junior" trophy. Come on. 854 00:41:05,529 --> 00:41:06,764 - Yeah! - Yeah! 855 00:41:06,798 --> 00:41:09,402 This is a big deal. Starting off on day one, 856 00:41:09,436 --> 00:41:11,373 I really had that go-getter spirit, 857 00:41:11,373 --> 00:41:13,512 and so I just really wanna win "MasterChef" 858 00:41:13,512 --> 00:41:15,348 really incredibly badly. 859 00:41:15,382 --> 00:41:18,688 Right, the winner 860 00:41:18,755 --> 00:41:22,797 of "MasterChef Junior" season nine, 861 00:41:22,797 --> 00:41:24,534 congratulations goes to... 862 00:41:24,534 --> 00:41:28,875 ( music playing ) 863 00:41:33,017 --> 00:41:35,020 Bryson! 864 00:41:37,526 --> 00:41:41,033 - Nice job, Bryson. - Good job! 865 00:41:41,067 --> 00:41:43,638 Good job, Bryson! 866 00:41:45,408 --> 00:41:50,752 - I'm so proud of you. - ( screaming ) 867 00:41:55,963 --> 00:41:58,868 Goodness. You did it, man! Well done. 868 00:41:58,935 --> 00:42:00,739 - Thank you. Come on! - Well done. 869 00:42:00,806 --> 00:42:03,845 Bryson, you're making me cry. I'm so proud of you! 870 00:42:03,845 --> 00:42:05,882 - Thank you. - So proud! 871 00:42:05,949 --> 00:42:07,687 - You did amazing. You really did. - We got you. 872 00:42:07,720 --> 00:42:09,990 - Honestly. So proud of you. - My man! 873 00:42:09,990 --> 00:42:13,866 Give it up for our "MasterChef Junior" champion, 874 00:42:13,866 --> 00:42:17,172 Bryson, everybody! Bryson! 875 00:42:17,172 --> 00:42:20,178 Oh, my goodness, me. Yes! 876 00:42:20,178 --> 00:42:22,717 Ladies and gentlemen, 877 00:42:22,750 --> 00:42:25,990 please give it up for two amazing runners-up, 878 00:42:25,990 --> 00:42:28,695 Remy and Michael, ladies and gentlemen! 879 00:42:31,734 --> 00:42:33,905 You did amazing, Remy. You did amazing. 880 00:42:33,972 --> 00:42:36,844 - Good job! - You made it this far, girl! 881 00:42:39,216 --> 00:42:41,220 ( shouting, squealing ) 882 00:42:41,220 --> 00:42:42,757 - Bryson! - Wow! 883 00:42:42,757 --> 00:42:46,631 - Give it up! - My goodness, me. Yes! 884 00:42:46,631 --> 00:42:48,868 I feel amazing. This is honestly a dream come true. 885 00:42:48,902 --> 00:42:52,476 - I'm so excited right now. - We can't be more proud of Bryson. 886 00:42:52,476 --> 00:42:54,714 - Bryson, great job, bud. - Thank you. 887 00:42:54,747 --> 00:42:56,584 ( cheering, chattering ) 888 00:42:56,618 --> 00:42:59,624 I'm the next "MasterChef Junior" champion! 889 00:42:59,624 --> 00:43:01,894 ( cheering ) 890 00:43:01,894 --> 00:43:03,832 - Well done, Bryson. - Thank you.