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00:00:01,002 --> 00:00:02,304
Gordon: Previously on
"MasterChef Junior"...
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00:00:02,304 --> 00:00:04,610
- Kids: Whoa!
- I'm sure you can guess
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00:00:04,610 --> 00:00:08,584
- why you're all here.
- Kids: Restaurant takeover!
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00:00:08,584 --> 00:00:10,588
Daphne: You will be serving
a packed house
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00:00:10,588 --> 00:00:12,726
at one of the top restaurants
in the country.
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00:00:12,726 --> 00:00:14,863
- Molly: I got hot calamari.
- I need scallops.
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00:00:14,863 --> 00:00:16,901
- Service.
- Gordon: That looks beautiful.
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Why'd you put the calamari on
so quickly?
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00:00:19,205 --> 00:00:21,209
I wanted to put the calamari
on quickly so--
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00:00:21,209 --> 00:00:23,146
But what about your team?
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A'Dan, unfortunately tonight,
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it's your last performance
in this competition.
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Bye, bud.
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00:00:29,125 --> 00:00:30,260
Tonight...
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00:00:30,260 --> 00:00:32,799
Are you guys ready to find out
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00:00:32,799 --> 00:00:35,304
what giant mystery
you have to face?
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...a super sized mystery box.
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I've never seen a mystery box
this big before.
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- What is this?
- And a familiar face returns...
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First ever winner MasterChef
Junior winner Alexander!
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- Oh, my God!
- ...for fishy immunity
challenge...
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You have to fillet and cook
an incredible salmon.
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- Oh, my God.
- ...that has some out of their
depth.
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00:00:52,706 --> 00:00:55,043
- Oh, Molly.
- Ooh.
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Daphne: Don't slow down,
you guys, keep it up.
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How do you get bouillabaisse
flavorsome in 45 minutes?
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Oh, man.
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I don't think this fish is good.
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You have confirmed you're nuts.
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Tonight is elimination
and I think you just put
one foot out the door.
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I'm going home.
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( music playing )
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- Ooh.
- Ah-ha!
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- What's in the box?
- You know what?
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( laughs )
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Is it Christmas already?
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Tonight is a big one.
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Final four is looming.
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- ( kids scream )
- Welcome back, guys.
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Line up, please.
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That is a giant mystery box.
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I've never ever
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seen a mystery box
this big before.
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I don't know
what the heck is in there.
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You know,
I think it's probably a shark.
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- Good to see you all.
Are we good?
- Kids: Yes, Chef.
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Well, as you can see, it's time
for your next huge challenge.
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I have no idea what the judges
put under there,
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but we're in the top five
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and the judges are not afraid
to throw anything at us.
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Some I'm, like,
a little worried.
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Listen closely
all of you.
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First up,
you're gonna be fighting
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- for immunity.
- ( whispers ) Oh, my goodness.
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If you don't get that,
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you'll be facing
a dreaded elimination.
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You know you really want
to fight to get up
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on that balcony.
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And there are just five
of you left,
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and after tonight,
we will be down to four.
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That's right.
To be guaranteed one
of those top four spots,
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you have to make it through
whatever
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is waiting for you
under... here.
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- Oh, my gosh.
- What's under there
is historic,
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legendary, unique.
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- A lion!
- A lion?
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A lion could definitely fit
under there.
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It's taken nearly seven years
to create.
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Are you guys ready to find out
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what giant mystery
you have to face tonight?
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- Kids: Yes, Chef.
- Gordon: Oh, boy.
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Oh, I'm so nervous
for you.
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I'm ready to jump
on the counter.
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Okay, lift that box.
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Liya: What?
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- Shoes?
- Molly: What is this?
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- Oh, my God.
- It's salmon.
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Liya: Wait, what?
Alexander?
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( gasps )
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- ( kids scream )
- Oh, my God.
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Welcome back our first ever
MasterChef Junior winner
Alexander!
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- ( cheers and applause )
- Gordon: Well done!
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Now, he's just finished
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his first year
of culinary school
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and he's already worked
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at some of the best restaurants
anywhere in the world
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alongside Dominique Ansel
and Andrew Carmellini.
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- Wow!
- Wow.
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Alexander is here
and I don't know what to say.
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When I first watched
"MasterChef Junior"
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he kept inspiring me
to keep cooking.
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It's just so cool to see
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like how he was so young
and all of a sudden...
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- Alexander, good to see you,
bud.
- Good to see you, too.
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Welcome back
to the MasterChef Junior family.
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You were 13 years of age.
You were down there.
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Give us an insight.
What kind of doors opened
when you became the first ever
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- MasterChef Junior winner?
- Oh, my gosh.
Which doors didn't open.
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Met so many chefs.
It's an amazing experience
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to be on this show.
You learn so much.
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Congratulations
on all the success.
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We're extremely proud of you
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and honored
to have you back here.
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- Amazing to be back.
- Right.
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All of you, listen carefully,
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to earn immunity from this next
elimination challenge,
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you'll have to fillet
an incredible, beautiful,
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- fresh, Scottish salmon.
- Whoa.
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This is no easy task, especially
with a fish that size.
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It's something
that every great chef needs
to know how to master.
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And to show you all
how it's done,
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you'll get a lesson
from not just one
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but two master chefs.
That's right.
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Alexander and I will demonstrate
tonight how to fillet a salmon.
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- So let's do it.
- Grab that fish, let's go.
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Excellent.
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- Right, you guys excited?
- Kids: Yes, Chef.
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Thanks, Alex.
Now the most important thing
about filleting a salmon
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is let the knife do the work.
Get comfortable
with the fish, okay.
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Don't be scared by it
and feel how much muscle
is in there, yes.
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Solid. Don't forget they swim up
the river before spawning.
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Molly: I don't know
how to fillet a fish.
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So I'm super grateful
that Alexander
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and Gordon are gonna show us
how to do it.
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Okay, look at the gills.
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Slice all the way through
to that center bone.
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Hold it at the eyes, down,
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and across
and then literally in.
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Use the point of the knife
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and come all the way
down the backbone
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and over.
Watch where you're cutting.
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Careful not to bend
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and burst the salmon, okay.
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- Alexand.
- Thank you, Chef.
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First one off.
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Now, the second part,
come in
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all the way down,
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and off, okay.
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A nice clean carcass.
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- Oh, my gosh.
- Oh.
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- That is very clean.
- Yes.
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So right now I'm just peeling
off some of the fat
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to clean up the salmon a little
bit before I portion it.
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Grayson: Gordon, he's awesome.
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Alexander is awesome.
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All their knife work,
it's just so precise
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and they left almost nothing
on the carcass.
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That dorsal fin there,
come around that part,
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cut through,
get rid of that bone, okay.
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Right, Alex,
ready for the portion?
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- Ready, Chef.
- Remember how expensive
these fish are.
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So be super careful
every time you make a slice.
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Okay? And we'll slice off
the tail first.
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Let's go.
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Portion number one.
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Well done.
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Number two.
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- In one smooth motion as they
slice.
- Absolutely.
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- You see that?
- Yep.
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- Notice that we're just moving
up and back.
- Gordon: Absolutely.
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Gordon: Eight.
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And the final portion
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goes there.
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Good job, bud.
Amazing.
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That is how two master chefs
fillet salmon.
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Great job, Alex.
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Eva: Oh, my God!
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It only took them like minutes
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to fillet a whole salmon.
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I have no idea how long it's
gonna take me to fillet a fish.
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All right, listen closely.
In order to make it
to the top four,
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you'll get your own salmon
back in the pantry
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and you will have
just 15 minutes...
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- Fift--
- Daphne: Wow.
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...to cut as many perfect
portions as you can.
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And the person
with the most amount
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of perfect fillets
will earn immunity
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from the upcoming elimination
challenge.
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- So that's big, guys.
- And remember, one of you five
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will be the next Alexander.
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Right, you'll have 15 minutes
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to grab a salmon
and fillet it perfectly.
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Your 15 minutes start now!
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- Let's go.
- Go! Go! Go!
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- ( screams )
- Whoa!
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Oh, gosh.
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- Oh, my goodness.
- Liya: I ran into the pantry
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and it looks like the fish
market in Seattle.
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It's like tons of fish
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and they're like huge!
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- Grayson, can you like grab me
one?
- Yep, here, take this.
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Oh.
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The girls out the gate.
We love that.
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- It weighs more than me.
- Well done, Molly.
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- ( sighs )
- Wow, Ivy!
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- Daphne: Ivy!
- Ivy: The hardest thing
about this challenge
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is I have to carry it
all the way back to my station.
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It's like as big as my leg!
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- ( chuckles )
- Oh, look at her arms.
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That's a salmon shower.
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00:08:13,654 --> 00:08:15,558
- Let's go.
- Oh, my God.
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Gordon: Take your time.
Get familiar with the fish.
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00:08:17,862 --> 00:08:19,766
Let the knife
do the work, okay?
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00:08:19,766 --> 00:08:22,137
I got this.
I got this.
I got this.
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This is a skill that is
so important for every
top chef to master.
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Yeah, this is such a crucial
step in our restaurants
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00:08:30,053 --> 00:08:32,157
that only our sous chefs
actually cut the fish
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- and the meat.
It's that important.
- Wow.
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It's definitely not every day
that you get to cut
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- a whole salmon like this.
- Gordon: No.
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00:08:38,102 --> 00:08:42,177
My and my dad cook salmon
sometimes back in Austin,
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00:08:42,177 --> 00:08:45,751
but I've never had
to actually fillet one before
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00:08:45,751 --> 00:08:50,293
and we only have 15 minutes.
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00:08:50,293 --> 00:08:52,765
( grunts)
Oh, my gosh!
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00:08:52,765 --> 00:08:54,502
Gotta get this one done
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00:08:54,502 --> 00:08:55,771
then I can get the other.
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00:08:55,771 --> 00:09:00,113
I gotta cut this guy up
like this.
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00:09:00,113 --> 00:09:01,883
( music playing )
219
00:09:01,883 --> 00:09:04,121
- Aarón: There you go, guys.
- I got this. I got this.
220
00:09:04,121 --> 00:09:07,360
Molly: I don't really work
with seafood a lot
in Springfield, Missouri.
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00:09:07,360 --> 00:09:10,467
You just kinda go to Walmart
and buy a couple packages.
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00:09:10,467 --> 00:09:11,937
Come on, Molly,
you're almost done.
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00:09:11,937 --> 00:09:13,907
But I've never been
in top three
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00:09:13,907 --> 00:09:16,278
or won an immunity challenge,
225
00:09:16,278 --> 00:09:19,953
so I really hope
that this is mine to win.
226
00:09:19,953 --> 00:09:23,159
We're coming down
to ten minutes remaining.
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00:09:23,159 --> 00:09:25,497
That's one side done.
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00:09:25,497 --> 00:09:27,267
- Ivy has her first side off.
- Yeah.
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00:09:27,267 --> 00:09:29,438
Aarón:
Liya is there as well.
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00:09:29,438 --> 00:09:31,242
I'm very impressed
by this group so far.
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We didn't have to butcher
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00:09:32,578 --> 00:09:35,049
anything like this at all
on our season.
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00:09:35,049 --> 00:09:37,622
- No.
- They're definitely stepping up
the game.
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Ah, one piece.
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00:09:40,293 --> 00:09:43,499
Daphne: So, Alexander,
Grayson really loves to cook.
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00:09:43,499 --> 00:09:44,903
He's got great ideas,
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00:09:44,903 --> 00:09:47,742
but he is struggling
on this fillet right now.
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00:09:47,742 --> 00:09:50,313
Aarón: And you can tell
'cause he's doing
sawing motions,
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00:09:50,313 --> 00:09:53,152
which is a big indicator
that he's having trouble.
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00:09:53,152 --> 00:09:54,421
Come on, Grayson,
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00:09:54,421 --> 00:09:56,192
you gotta pick up the speed,
young man.
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I gotta get this piece
of fish off,
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00:09:59,632 --> 00:10:02,304
so that I can start portioning.
244
00:10:02,304 --> 00:10:06,378
I'm actually gonna do this, so
I actually have some portions.
245
00:10:06,378 --> 00:10:09,686
Smart move by Ivy.
As opposed to attempting
to do the whole thing,
246
00:10:09,686 --> 00:10:11,222
she's taking one side,
breaking that down
247
00:10:11,222 --> 00:10:14,696
then maybe go to the second
side, but smart move.
248
00:10:14,696 --> 00:10:17,000
I'll need you to come off.
249
00:10:18,570 --> 00:10:20,975
Molly, let's start
portioning, young lady.
250
00:10:20,975 --> 00:10:22,712
- Yes, Chef.
- Halfway, guys.
251
00:10:22,712 --> 00:10:24,616
Seven and a half minutes
remaining.
252
00:10:24,616 --> 00:10:26,118
Remember what's at stake.
253
00:10:26,118 --> 00:10:29,191
There's only one spot
on the safety of the balcony.
254
00:10:29,191 --> 00:10:32,097
( music playing )
255
00:10:32,097 --> 00:10:34,468
I think that Liya's actually
doing a very good job.
256
00:10:34,468 --> 00:10:35,771
She might not be going
the fastest,
257
00:10:35,771 --> 00:10:37,642
but she's definitely
taking her time.
258
00:10:37,642 --> 00:10:40,113
- Aarón: Let's start portioning,
Liya.
- Yes, Chef.
259
00:10:40,113 --> 00:10:43,219
So I have filleted fish
before with my dad.
260
00:10:43,219 --> 00:10:44,756
I've dealt with big fishes
261
00:10:44,756 --> 00:10:47,227
and small fishes
and mommy fishes
262
00:10:47,227 --> 00:10:49,031
and daddy fishes.
263
00:10:49,031 --> 00:10:51,235
But I haven't filleted
with salmon before.
264
00:10:51,235 --> 00:10:52,905
It's more challenging,
265
00:10:52,905 --> 00:10:54,441
like a lot more challenging.
266
00:10:54,441 --> 00:10:57,715
But I'm making sure
that I get perfect, clean cuts,
267
00:10:57,715 --> 00:10:59,819
so I can get that immunity.
268
00:10:59,819 --> 00:11:02,758
Gordon:
Five minutes to go, guys.
Let's go.
269
00:11:02,758 --> 00:11:06,131
Daphne: All right, Molly,
get that other half off.
270
00:11:06,131 --> 00:11:07,467
Ooh, Molly.
271
00:11:07,467 --> 00:11:09,873
( sighs )
Can't get to the other side.
272
00:11:09,873 --> 00:11:11,610
I really,
really wanna get immunity,
273
00:11:11,610 --> 00:11:13,179
but everybody else got
their carcass off,
274
00:11:13,179 --> 00:11:15,818
and if I don't get
the second side,
275
00:11:15,818 --> 00:11:17,788
I might be going to the
elimination challenge.
276
00:11:17,788 --> 00:11:20,126
( music playing )
277
00:11:27,307 --> 00:11:29,512
Daphne: All right, Molly,
get that other half off.
278
00:11:29,512 --> 00:11:31,315
( sighs )
Can't get to the other side.
279
00:11:31,315 --> 00:11:33,286
Molly, you gotta start
portioning, young lady.
280
00:11:33,286 --> 00:11:35,891
Yeah, I can't get--
I can't get the carcass off.
281
00:11:35,891 --> 00:11:37,762
Aarón:
Yes, you can.
282
00:11:37,762 --> 00:11:39,264
Two minutes remaining.
283
00:11:39,264 --> 00:11:41,836
Big push at the end, let's go.
Grayson, let's go.
284
00:11:41,836 --> 00:11:43,640
Feeling really good,
almost done.
285
00:11:43,640 --> 00:11:46,580
I just gotta get all my fish out
because I really,
286
00:11:46,580 --> 00:11:48,449
really, really wanna
be in the top four.
287
00:11:48,449 --> 00:11:49,652
Guys, look at Eva.
288
00:11:49,652 --> 00:11:51,255
- Aarón: Wow!
- Alexander: That's amazing.
289
00:11:51,255 --> 00:11:52,858
- Gordon: That is amazing.
- Daphne: Really impressive.
290
00:11:52,858 --> 00:11:55,263
- That is extraordinary.
- I'm done.
291
00:11:55,263 --> 00:11:57,367
- Daphne: Look at Ivy.
- Gordon: Here we go.
292
00:11:57,367 --> 00:12:01,108
- Look at all the portions
she has.
- I'm on the second side.
293
00:12:01,108 --> 00:12:03,045
So I'm feeling pretty confident.
294
00:12:03,045 --> 00:12:05,918
Aarón: Nice, beautiful,
clean cuts, Liya.
295
00:12:05,918 --> 00:12:07,287
- Yes, Chef.
- Last minute, guys.
296
00:12:07,287 --> 00:12:09,291
- Here we go. 60 seconds to go,
come on.
- No.
297
00:12:09,291 --> 00:12:11,362
Daphne: You got it, Molly.
Come on, pull it out.
298
00:12:11,362 --> 00:12:13,934
- Aarón: Portion what you can,
young lady.
- Okay.
299
00:12:13,934 --> 00:12:16,706
Aarón: Come on, Grayson,
let's get it done.
300
00:12:16,706 --> 00:12:19,144
Can almost smell top four, guys.
301
00:12:19,144 --> 00:12:21,215
( whispers ) Wow.
302
00:12:21,215 --> 00:12:23,720
- Gordon: Ten seconds to go.
- Daphne: Final ten.
303
00:12:23,720 --> 00:12:26,559
Come on, guys.
Seven, six...
304
00:12:26,559 --> 00:12:30,634
Judges: Five, four,
three, two, one.
305
00:12:30,634 --> 00:12:32,805
- Gordon: And stop.
- Aarón: That's it, hands in the
air.
306
00:12:32,805 --> 00:12:34,742
Daphne:
Great work, you guys.
307
00:12:34,742 --> 00:12:38,416
The first one wasn't so equal
'cause I was rushing
on it kind of,
308
00:12:38,416 --> 00:12:41,121
but then the second one
I kinda took my time.
309
00:12:41,121 --> 00:12:43,292
Unfortunately,
I only did one set of salmon.
310
00:12:43,292 --> 00:12:46,131
It looks like everybody else
did two.
311
00:12:46,131 --> 00:12:50,473
I'm definitely a little...
defeated.
312
00:12:50,473 --> 00:12:52,043
Gordon: Well done, all of you.
313
00:12:52,043 --> 00:12:54,281
Now, let's it clear,
you're all fishing for a win,
314
00:12:54,281 --> 00:12:58,089
but only one person
can catch immunity.
315
00:12:58,089 --> 00:13:03,065
Now it's time to take a much
closer look at what you've done.
316
00:13:03,065 --> 00:13:04,636
- Shall we?
- Let's do it.
317
00:13:04,636 --> 00:13:06,973
Indeed.
318
00:13:10,881 --> 00:13:13,019
First of all...
319
00:13:13,019 --> 00:13:14,287
is this salmon bigger
than you?
320
00:13:14,287 --> 00:13:15,891
- ( Alexander laughs )
- Daphne: Aww.
321
00:13:15,891 --> 00:13:18,195
- Is it? It nearly is.
- Oh, don't touch the hair,
322
00:13:18,195 --> 00:13:20,299
- Gordon, come on.
- Nearly is, right?
323
00:13:20,299 --> 00:13:21,736
Nearly is, come on.
324
00:13:21,736 --> 00:13:23,339
Huh?
325
00:13:23,339 --> 00:13:25,511
So, it looks like
at times you struggled.
326
00:13:25,511 --> 00:13:27,748
I felt that you didn't
let the knife do the work.
327
00:13:27,748 --> 00:13:29,919
- Yeah.
- If you'd taken
a bit more time
328
00:13:29,919 --> 00:13:32,023
and pulled the knife out,
329
00:13:32,023 --> 00:13:33,627
stop,
reposition yourself,
330
00:13:33,627 --> 00:13:35,631
all of that salmon
would be on that board.
331
00:13:35,631 --> 00:13:39,572
How challenging was that for you
to get through both sides?
332
00:13:39,572 --> 00:13:42,945
It was a little bit because
I don't have as much muscle
333
00:13:42,945 --> 00:13:44,849
- as everybody else.
- True.
334
00:13:44,849 --> 00:13:46,385
So it was a little bit
challenging to do that.
335
00:13:46,385 --> 00:13:48,489
This is not an easy task.
I do think
336
00:13:48,489 --> 00:13:50,661
that maybe next time work
on a little bit cleaner cuts,
337
00:13:50,661 --> 00:13:51,830
taking your time.
338
00:13:51,830 --> 00:13:53,934
Thank you.
339
00:13:55,671 --> 00:13:57,908
Right, young lady,
340
00:13:57,908 --> 00:13:59,277
do you know the big shock
for me?
341
00:13:59,277 --> 00:14:01,683
- What?
- You finished with two minutes
to go.
342
00:14:01,683 --> 00:14:04,321
We're all just in absolute awe
of how quickly you were working.
343
00:14:04,321 --> 00:14:05,991
But there are
a couple places here
344
00:14:05,991 --> 00:14:08,029
where the knife slipped
and went right into the skin.
345
00:14:08,029 --> 00:14:09,532
A few over here as well.
346
00:14:09,532 --> 00:14:11,001
There's some sawing motion
347
00:14:11,001 --> 00:14:12,337
that happened there
on the carcass.
348
00:14:12,337 --> 00:14:14,876
- You left so much on there.
- Eva: Yeah.
349
00:14:14,876 --> 00:14:18,082
Don't be seduced
by going quickly
'cause the most important part
350
00:14:18,082 --> 00:14:20,319
is extracting the fillets clean.
351
00:14:20,319 --> 00:14:24,327
Listen, strong effort,
okay, but it wasn't
the fastest filleter.
352
00:14:24,327 --> 00:14:27,868
It was about the most precise
fillets of salmon.
353
00:14:27,868 --> 00:14:29,404
But, young lady,
you should be very proud.
354
00:14:29,404 --> 00:14:31,141
You are in the running
for immunity.
355
00:14:31,141 --> 00:14:33,012
- Thank you, Chef.
- Good job. Well done.
356
00:14:33,012 --> 00:14:35,383
- Thank you, Chef.
- Very well done.
357
00:14:38,489 --> 00:14:41,161
Molly,
how do you feel you did?
358
00:14:41,161 --> 00:14:43,633
I really did struggle
to get the carcass off.
359
00:14:43,633 --> 00:14:45,336
It was a lot harder
than I thought.
360
00:14:45,336 --> 00:14:49,144
What you have here
for one side is there.
361
00:14:49,144 --> 00:14:50,814
- So, feel good about that.
- Okay.
362
00:14:50,814 --> 00:14:52,752
So let's get one thing
absolutely clear.
363
00:14:52,752 --> 00:14:54,989
- You haven't ruined that,
you just ran out of time.
- Yeah.
364
00:14:54,989 --> 00:14:56,492
This side is beautiful
365
00:14:56,492 --> 00:14:58,496
- because we wanna cook them,
right?
- Absolutely.
366
00:14:58,496 --> 00:15:00,901
Look how consistent.
If they're cut evenly
when happens to the cook?
367
00:15:00,901 --> 00:15:03,038
It's gonna cook evenly.
Really were so close...
368
00:15:03,038 --> 00:15:04,976
- Yeah.
- ...and I think that you really
369
00:15:04,976 --> 00:15:06,746
- could have had the best
tonight.
- Sure.
370
00:15:06,746 --> 00:15:08,082
- Head up. Good job.
- Thank you, Chef.
371
00:15:08,082 --> 00:15:10,219
- Good job, Molly.
- Thanks, Molly.
372
00:15:10,219 --> 00:15:12,357
( sighs )
373
00:15:12,357 --> 00:15:15,062
All right, Grayson,
tough challenge, huh?
374
00:15:15,062 --> 00:15:16,064
Yes.
375
00:15:16,064 --> 00:15:17,835
Let's get one thing clear,
376
00:15:17,835 --> 00:15:19,037
you got one side right.
377
00:15:19,037 --> 00:15:20,306
- Great portions.
- Thank you.
378
00:15:20,306 --> 00:15:21,743
- Unfortunately...
- This side is not.
379
00:15:21,743 --> 00:15:23,245
...that's not gonna wash
as a portion...
380
00:15:23,245 --> 00:15:24,682
- Oh, yeah.
- ...but we know the first side
381
00:15:24,682 --> 00:15:26,318
- is the easier side, right,
Alexander?
- Right.
382
00:15:26,318 --> 00:15:28,255
How comfortable were you
cutting the fish,
383
00:15:28,255 --> 00:15:30,326
- would you say?
- I just got a little shaken up
384
00:15:30,326 --> 00:15:31,996
because we were running
out of time in the second part.
385
00:15:31,996 --> 00:15:34,434
Yeah, totally, pressure is gonna
play a factor into this,
386
00:15:34,434 --> 00:15:37,708
but one of the most important
things is positioning
the fish properly
387
00:15:37,708 --> 00:15:40,446
and also having the confidence
to slide right through.
388
00:15:40,446 --> 00:15:42,350
'Cause the more stops
and starts you do,
389
00:15:42,350 --> 00:15:43,920
the more tremor the knife
is gonna pick up.
390
00:15:43,920 --> 00:15:46,191
- I think my angle was wrong.
- Right.
391
00:15:46,191 --> 00:15:48,429
Listen, it wasn't
your best effort, right?
392
00:15:48,429 --> 00:15:50,701
Thank you, young man.
393
00:15:54,141 --> 00:15:56,880
And last but not least,
Miss Liya.
394
00:15:56,880 --> 00:15:59,351
What you did well
is that by the way that
you portioned this out,
395
00:15:59,351 --> 00:16:02,223
we can determine
how big the actual fish was
396
00:16:02,223 --> 00:16:03,693
without even looking
at the carcass.
397
00:16:03,693 --> 00:16:06,131
I would prefer
to see a bit more
398
00:16:06,131 --> 00:16:07,467
- of that salmon.
- Yeah.
399
00:16:07,467 --> 00:16:09,237
You got length,
but you haven't got the width.
400
00:16:09,237 --> 00:16:11,375
It's a good effort.
It's strong, it's not perfect.
401
00:16:11,375 --> 00:16:13,847
- I know.
- However, you cut
with confidence.
402
00:16:13,847 --> 00:16:15,951
Really gorgeous even cuts.
I can even see
403
00:16:15,951 --> 00:16:18,422
at the cross section
it's smooth, simple.
404
00:16:18,422 --> 00:16:20,459
- Incredible job, Liya.
- Thank you.
405
00:16:20,459 --> 00:16:21,963
You came across as very
comfortable doing this
406
00:16:21,963 --> 00:16:23,567
and you definitely made
a good use of your time.
407
00:16:23,567 --> 00:16:25,069
- Well done.
- Thank you.
408
00:16:25,069 --> 00:16:27,440
Tough call because you're
certainly in the running,
409
00:16:27,440 --> 00:16:29,545
- but it's not perfect.
- Yes, Chef.
410
00:16:32,217 --> 00:16:34,956
( music playing )
411
00:16:34,956 --> 00:16:37,895
- First off, Eva's,
great yield...
- Yep.
412
00:16:37,895 --> 00:16:40,333
...excellent and rushed.
She's got a gash.
413
00:16:40,333 --> 00:16:42,370
- Yeah.
- Liya, I would prefer
414
00:16:42,370 --> 00:16:44,341
to see a touch more salmon
off that carcass.
415
00:16:44,341 --> 00:16:47,146
- Still the portions
are so consistent.
- Very consistent.
416
00:16:47,146 --> 00:16:48,382
She was very comfortable
doing it.
417
00:16:48,382 --> 00:16:50,353
But where do we put
more stock into?
418
00:16:50,353 --> 00:16:52,525
The idea of having
perfect portions
419
00:16:52,525 --> 00:16:55,263
or getting a lot
accomplished, you know?
420
00:16:55,263 --> 00:16:57,433
- Right.
- And the quality of the cuts
you're looking for
421
00:16:57,433 --> 00:16:59,404
are a really smooth finish
on the surface
422
00:16:59,404 --> 00:17:01,943
- of the salmon, not a lot of--
- No gouges.
423
00:17:01,943 --> 00:17:03,145
- Exactly.
- Exactly that.
424
00:17:03,145 --> 00:17:04,749
Eva:
Looking at my salmon,
425
00:17:04,749 --> 00:17:06,553
I mean, it looks pretty good.
426
00:17:06,553 --> 00:17:10,259
So I'm just hoping that the
judges saw how hard I worked
427
00:17:10,259 --> 00:17:11,930
because I really wanna get
in the top four.
428
00:17:11,930 --> 00:17:15,938
So, I definitely wanna be able
to be safe up on that balcony.
429
00:17:15,938 --> 00:17:18,944
- We're in agreeance? Yeah?
- Yes, Chef.
430
00:17:18,944 --> 00:17:20,681
Thank you.
431
00:17:21,649 --> 00:17:24,387
There are five of you
in front of us tonight,
432
00:17:24,387 --> 00:17:27,260
but unfortunately,
there's only one ticket
433
00:17:27,260 --> 00:17:28,964
to the safety of the balcony.
434
00:17:28,964 --> 00:17:31,268
There are two girls tonight
435
00:17:31,268 --> 00:17:33,640
that literally raised the bar
436
00:17:33,640 --> 00:17:37,380
and nailed filleting
their salmon beautifully.
437
00:17:37,380 --> 00:17:40,419
But we felt that one was
a little bit more precise
438
00:17:40,419 --> 00:17:44,962
than the other, and that person
is going straight
439
00:17:44,962 --> 00:17:47,100
in to the top four.
440
00:17:48,570 --> 00:17:50,106
That person is...
441
00:17:55,182 --> 00:17:57,186
Liya.
Congratulations.
442
00:17:57,186 --> 00:17:59,157
- Molly: Good job, Liya.
- Good job, Liya.
443
00:17:59,157 --> 00:18:01,930
I finally get immunity
and I am so,
444
00:18:01,930 --> 00:18:04,702
so, so, so, so happy,
445
00:18:04,702 --> 00:18:07,841
'cause this is the first
elimination challenge
446
00:18:07,841 --> 00:18:10,212
that I don't have to do
and I don't have to put on
447
00:18:10,212 --> 00:18:12,317
that scary black apron.
448
00:18:12,317 --> 00:18:15,156
This is like... amazing!
449
00:18:15,156 --> 00:18:19,397
Eva, the only thing
that's standing between you
and the balcony
450
00:18:19,397 --> 00:18:21,468
- was your time management.
- Yes, Chef.
451
00:18:21,468 --> 00:18:24,307
- But well done.
- Thank you.
452
00:18:24,307 --> 00:18:26,078
I was so close to being
on that balcony,
453
00:18:26,078 --> 00:18:29,885
but here I am, I'm in
an elimination challenge
454
00:18:29,885 --> 00:18:32,290
and this is the time
to prove to them
455
00:18:32,290 --> 00:18:33,827
that I should at the top four.
456
00:18:33,827 --> 00:18:36,198
Gordon: You know
what's in store.
457
00:18:36,198 --> 00:18:37,868
It's an elimination challenge.
458
00:18:37,868 --> 00:18:41,643
And for one of you,
it'll be your last time cooking
459
00:18:41,643 --> 00:18:45,282
inside the most famous kitchen
in America.
460
00:18:54,769 --> 00:18:56,739
It's an elimination challenge
for all of you.
461
00:18:56,739 --> 00:19:00,079
For one of you,
it'll be your last time cooking
462
00:19:00,079 --> 00:19:03,185
inside the most famous kitchen
in America.
463
00:19:04,655 --> 00:19:08,863
All four of you, please,
put on your black aprons.
Thank you.
464
00:19:15,877 --> 00:19:17,881
We just had all
of you fillet
465
00:19:17,881 --> 00:19:20,219
that beautiful,
Scottish salmon.
466
00:19:20,219 --> 00:19:22,256
So in order to save yourselves
from elimination,
467
00:19:22,256 --> 00:19:25,797
you will have to cook all of us
a beautiful salmon dish
468
00:19:25,797 --> 00:19:29,037
worthy of earning your spot
in the top four.
469
00:19:29,037 --> 00:19:32,511
Daphne: You will just have
45 minutes to make your dish.
470
00:19:32,511 --> 00:19:36,151
All you need to do is channel
your inner Alexander.
471
00:19:36,151 --> 00:19:37,588
What would a champion make?
472
00:19:37,588 --> 00:19:39,859
Let's have 45 minutes
on the clock.
473
00:19:41,596 --> 00:19:44,100
And your time...
474
00:19:44,100 --> 00:19:46,672
starts... now!
475
00:19:48,042 --> 00:19:49,879
- Come on, everybody,
you got this.
- Come on, Molly.
476
00:19:49,879 --> 00:19:51,682
- Come on, Ivy.
Come on, Grayson.
- Wow!
477
00:19:51,682 --> 00:19:53,285
- Come on, Eva.
- Look at that speed.
478
00:19:53,285 --> 00:19:55,189
Ivy: It's hard to run in heels.
479
00:19:58,495 --> 00:20:00,433
I'm making a salmon seafood
bouillabaisse.
480
00:20:00,433 --> 00:20:04,107
Which is like a tomato soup
with like nice vegetables,
481
00:20:04,107 --> 00:20:05,644
prawns, clams, and mussels.
482
00:20:05,644 --> 00:20:08,583
I've made this for my family
before and they loved it.
483
00:20:08,583 --> 00:20:11,556
( grunts )
This salmon dish has
to be perfect.
484
00:20:11,556 --> 00:20:13,459
Daphne: Wow,
fully basket, Ivy.
485
00:20:13,459 --> 00:20:15,864
- Seafood stock, seafood stock.
- Come on, everyone.
486
00:20:15,864 --> 00:20:16,733
Come on.
487
00:20:16,733 --> 00:20:18,469
Salmon is such a beautiful
ingredient.
488
00:20:18,469 --> 00:20:20,607
It's like chicken.
There's so many
different directions
489
00:20:20,607 --> 00:20:22,845
- that you can take with it.
- You don't wanna overcook it,
right?
490
00:20:22,845 --> 00:20:25,316
- No.
- You know, it doesn't give you
much feedback.
491
00:20:25,316 --> 00:20:26,619
Medium well, well done.
492
00:20:26,619 --> 00:20:28,288
It happens to be one
of the best
493
00:20:28,288 --> 00:20:29,859
foods for pregnant women to eat
494
00:20:29,859 --> 00:20:31,328
- because of all
those healthy fats.
- Oh, really?
495
00:20:31,328 --> 00:20:32,898
Absolutely for a growing baby,
496
00:20:32,898 --> 00:20:35,069
but for home cooks, I think
they're always shocked to find
497
00:20:35,069 --> 00:20:38,610
that the more you cook
a fatty fish like salmon
the fishier it becomes.
498
00:20:38,610 --> 00:20:40,547
Also what's really important
at this point
499
00:20:40,547 --> 00:20:42,316
since they've been
competing for a while,
hopefully,
500
00:20:42,316 --> 00:20:43,987
they try to branch out
and do something a little
501
00:20:43,987 --> 00:20:45,724
- a little bit different.
I feel for them.
- Yeah.
502
00:20:45,724 --> 00:20:48,028
It's not easy to cook a dish
while under time,
503
00:20:48,028 --> 00:20:51,602
while being judged, and knowing
that it's an elimination round.
504
00:20:51,602 --> 00:20:53,807
This is a perfect opportunity,
too, for them to utilize
505
00:20:53,807 --> 00:20:56,077
all the lessons
and the little nuances
506
00:20:56,077 --> 00:20:57,648
and techniques
that they picked up
507
00:20:57,648 --> 00:20:59,384
along this tremendous journey.
508
00:20:59,384 --> 00:21:01,354
Liya: Eva,
what are you making?
509
00:21:01,354 --> 00:21:04,795
- A salmon en croute with wilted
spinach...
- Ooh.
510
00:21:04,795 --> 00:21:09,972
...fingerling potatoes,
and a chive crème fraîche.
511
00:21:09,972 --> 00:21:11,208
Nice!
512
00:21:11,208 --> 00:21:12,945
( music playing )
513
00:21:12,945 --> 00:21:14,214
Man, that's tough.
514
00:21:14,214 --> 00:21:18,890
So I am making a pan-seared
crispy salmon
515
00:21:18,890 --> 00:21:22,497
with a chorizo tomato sauce
with sweet corn.
516
00:21:22,497 --> 00:21:25,904
I cook salmon
a little bit at home,
517
00:21:25,904 --> 00:21:27,608
but, you know, not a whole lot.
518
00:21:27,608 --> 00:21:29,845
The salmon fillets didn't go
as I planned,
519
00:21:29,845 --> 00:21:32,016
so I'm trying to redeem myself,
make a comeback,
520
00:21:32,016 --> 00:21:34,622
which I think I can absolutely
do with this dish.
521
00:21:34,622 --> 00:21:37,661
Gordon:
Guys, 32 minutes remaining.
522
00:21:37,661 --> 00:21:38,963
Shall we?
523
00:21:38,963 --> 00:21:41,234
Indeed.
524
00:21:41,234 --> 00:21:43,673
Right, Miss Ivy.
Tell me about the dish.
What are you doing?
525
00:21:43,673 --> 00:21:47,581
I'm making a salmon
and seafood bouillabaisse.
526
00:21:47,581 --> 00:21:50,554
- Both: Wow.
- A bouillabaisse in 45 minutes?
527
00:21:50,554 --> 00:21:52,423
- Really?
- That's impressive.
528
00:21:52,423 --> 00:21:53,827
I know bouillabaisse
takes a long time.
529
00:21:53,827 --> 00:21:56,364
- Are you crazy, madam?
- A little bit maybe.
530
00:21:56,364 --> 00:21:59,170
Why go for such a hard dish
to get done in 45 minutes?
531
00:21:59,170 --> 00:22:03,345
Because I wanna show you
that this is a top four
worthy dish.
532
00:22:03,345 --> 00:22:04,715
How about turning the gas on?
533
00:22:04,715 --> 00:22:07,754
Um... I'm gonna do it
after I have everything,
534
00:22:07,754 --> 00:22:09,859
- so nothing burns.
- Well, it's not gonna burn,
535
00:22:09,859 --> 00:22:12,798
but it's not gonna cook either.
I'd get that gas on, young lady.
536
00:22:12,798 --> 00:22:14,902
I agree, you don't wanna burn
anything, but remember,
537
00:22:14,902 --> 00:22:16,672
you're not cooking at home.
There's a clock up there.
Keep an eye on it.
538
00:22:16,672 --> 00:22:18,676
- Yeah.
- That's right. Good luck.
539
00:22:18,676 --> 00:22:21,682
- Taste everything, Ivy.
Good luck.
- Exactly, right.
540
00:22:21,682 --> 00:22:24,153
- Daphne: Okay. Hi, Grayson.
- Hello.
541
00:22:24,153 --> 00:22:26,324
So talk us through a little bit
of what you're making today.
542
00:22:26,324 --> 00:22:29,330
So I'm gonna be making
an olive oil poached salmon
543
00:22:29,330 --> 00:22:32,436
with summer vegetables
and a fennel puree.
544
00:22:32,436 --> 00:22:34,007
Have you olive oil poached
before?
545
00:22:34,007 --> 00:22:36,646
'cause there's a lot
of potential pitfalls there.
546
00:22:36,646 --> 00:22:38,750
I know that it's a big risk,
547
00:22:38,750 --> 00:22:41,087
but I really wanna do it
because if I get it correct
548
00:22:41,087 --> 00:22:42,891
- it's gonna really pay off.
- What else are you gonna do
549
00:22:42,891 --> 00:22:44,762
to this dish to really
kind of elevate it
550
00:22:44,762 --> 00:22:46,699
and give it a lot of substance
and meaning?
551
00:22:46,699 --> 00:22:47,901
I'm gonna do the fennel puree,
552
00:22:47,901 --> 00:22:50,472
shaved beets,
and then I'm gonna do like
553
00:22:50,472 --> 00:22:53,011
- a red wine vinegar
vinaigrette...
- Both: Okay.
554
00:22:53,011 --> 00:22:54,715
...as well as some fennel fronds
and salmon row.
555
00:22:54,715 --> 00:22:55,984
Where are we gonna
get the crispness
556
00:22:55,984 --> 00:22:57,754
that you might get
from a crispy skin say
557
00:22:57,754 --> 00:22:59,490
that we're not gonna have
from this preparation?
558
00:22:59,490 --> 00:23:02,631
So I'm thinking about doing some
fried salmon skins...
559
00:23:02,631 --> 00:23:04,568
- Nice.
- ...for a little bit of texture
560
00:23:04,568 --> 00:23:06,304
on top if I have time.
561
00:23:06,304 --> 00:23:10,880
So when you saw Alexander
pop out of that portrait
of himself at 13,
562
00:23:10,880 --> 00:23:13,085
how exciting is it
to meet him today?
563
00:23:13,085 --> 00:23:14,788
Alexander is such a great chef
564
00:23:14,788 --> 00:23:16,792
and definitely a huge
inspiration
565
00:23:16,792 --> 00:23:19,632
because he was the original
MasterChef Junior.
566
00:23:19,632 --> 00:23:22,370
And he always took a lot
of risks
567
00:23:22,370 --> 00:23:23,773
when he was here.
568
00:23:23,773 --> 00:23:25,577
So I would like to take
a big risk tonight like he did.
569
00:23:25,577 --> 00:23:26,779
All right, good stuff.
570
00:23:26,779 --> 00:23:29,250
- Keep it up, Grayson.
- Thank you.
571
00:23:29,250 --> 00:23:31,656
It's down to the top four
and I know
572
00:23:31,656 --> 00:23:35,095
that I feel confident
in this dish.
573
00:23:35,095 --> 00:23:37,701
Even if there's a few mistakes,
574
00:23:37,701 --> 00:23:42,410
I know that my flavors are the
thing that'll pull me through.
575
00:23:42,410 --> 00:23:45,449
( music playing )
576
00:23:45,449 --> 00:23:46,953
I'm taking a huge risk here.
577
00:23:46,953 --> 00:23:49,157
Salmon en croute, it just means
I'm wrapping my salmon
578
00:23:49,157 --> 00:23:53,065
in pastry and it needs to be in
the oven for a really good time.
579
00:23:53,065 --> 00:23:55,570
And I have no idea
what my salmon's gonna
look like when it's done.
580
00:23:55,570 --> 00:23:57,874
It could be good on the outside
and raw on the inside,
581
00:23:57,874 --> 00:23:59,477
but this is elimination
challenge.
582
00:23:59,477 --> 00:24:02,183
Someone is going home
and I can't play it safe.
583
00:24:02,183 --> 00:24:03,418
Oven open.
584
00:24:03,418 --> 00:24:06,559
Guys, 25 minutes remaining.
585
00:24:06,559 --> 00:24:07,928
Let's go.
What a night.
586
00:24:07,928 --> 00:24:10,065
So, Ivy, she's attempting
to do a bouillabaisse.
587
00:24:10,065 --> 00:24:12,436
We're just wondering
about the timing of it.
588
00:24:12,436 --> 00:24:14,708
How do you get bouillabaisse
anywhere near
589
00:24:14,708 --> 00:24:17,614
flavorsome in 45 minutes?
That takes hours.
590
00:24:17,614 --> 00:24:21,321
Yes, I mean, there's a lot
of potential pitfalls
591
00:24:21,321 --> 00:24:22,658
that can go wrong there.
592
00:24:22,658 --> 00:24:24,293
This dish is a complicated dish.
593
00:24:24,293 --> 00:24:28,970
Usually making a bouillabaisse
takes at least three hours.
594
00:24:28,970 --> 00:24:32,911
But I'm gonna show these judges
that I can do it in 45 minutes.
595
00:24:32,911 --> 00:24:35,850
If she doesn't nail
that salmon piece,
596
00:24:35,850 --> 00:24:37,554
it's all over.
597
00:24:45,135 --> 00:24:48,442
Gordon: Here we go, guys.
22 minutes to go.
598
00:24:48,442 --> 00:24:50,880
- Let's go.
- Everything's going good.
599
00:24:50,880 --> 00:24:53,553
- Pinch of this.
- Keep it going, everyone.
600
00:24:53,553 --> 00:24:55,055
- Eva, talk to us
about your dish.
- Yes.
601
00:24:55,055 --> 00:24:57,994
- What are you making?
- Today I'm making you
602
00:24:57,994 --> 00:25:00,499
a salmon en croute
with wilted spinach,
603
00:25:00,499 --> 00:25:03,305
fingerling potatoes
and a chive crème fraîche.
604
00:25:03,305 --> 00:25:06,478
Ooh, lovely and French.
How fancy we're getting today.
605
00:25:06,478 --> 00:25:08,516
So salmon en croute.
How'd you come up with that?
606
00:25:08,516 --> 00:25:10,587
I've been to France
a bunch of times.
607
00:25:10,587 --> 00:25:13,291
- Well, twice.
- That's fun. Twice is enough.
608
00:25:13,291 --> 00:25:18,335
And I kinda wanna incorporate
my travels into my food.
609
00:25:18,335 --> 00:25:20,072
Anything en croute,
there's a lot
610
00:25:20,072 --> 00:25:21,942
that could potentially
go wrong, okay?
611
00:25:21,942 --> 00:25:23,579
- Yeah.
- You can undercook the pastry,
612
00:25:23,579 --> 00:25:25,482
you can overcook
the actual protein
613
00:25:25,482 --> 00:25:26,719
that you're wrapping.
614
00:25:26,719 --> 00:25:28,355
Are you concerned
about anything?
615
00:25:28,355 --> 00:25:29,525
I'm a little concerned
616
00:25:29,525 --> 00:25:32,029
that my pastry won't
have enough time to cook.
617
00:25:32,029 --> 00:25:34,902
But I have to go big
or I have to go home.
618
00:25:34,902 --> 00:25:37,440
I gotta really step it up, so.
619
00:25:37,440 --> 00:25:39,043
All right, good stuff.
It smells good.
620
00:25:39,043 --> 00:25:40,847
Lots of luck.
621
00:25:40,847 --> 00:25:43,753
- Keep it going, Molly.
- Perfect.
622
00:25:43,753 --> 00:25:45,422
- Miss Molly.
- Yes, Chef?
623
00:25:45,422 --> 00:25:46,759
Tell me about the dish.
What are you doing?
624
00:25:46,759 --> 00:25:48,195
Today I'm gonna
be making for you
625
00:25:48,195 --> 00:25:51,635
a chorizo tomato sauce
with pan-seared crispy salmon.
626
00:25:51,635 --> 00:25:53,973
I'm doing like a street corn.
627
00:25:53,973 --> 00:25:56,311
And the idea,
where did this dish come from?
628
00:25:56,311 --> 00:26:00,385
Me and my dad, we like to
explore different types
of foods.
629
00:26:00,385 --> 00:26:02,657
So I do cook a lot
of Mexican food at home.
630
00:26:02,657 --> 00:26:04,427
I like to do tacos a lot.
631
00:26:04,427 --> 00:26:06,799
Are you adding any other
elements to your dish,
by any chance?
632
00:26:06,799 --> 00:26:08,034
I was thinking
of adding something,
633
00:26:08,034 --> 00:26:09,838
but I couldn't--
I was trying to think.
634
00:26:09,838 --> 00:26:10,940
I mean, you have the corn...
635
00:26:10,940 --> 00:26:12,410
- Yes.
- ...which is sort of a starch,
636
00:26:12,410 --> 00:26:13,880
but you don't
really have something
637
00:26:13,880 --> 00:26:15,215
to bring the dish
together yet, do you?
638
00:26:15,215 --> 00:26:17,319
Yeah, I was really trying
to think of something
639
00:26:17,319 --> 00:26:18,790
- like that.
- Maybe something green.
640
00:26:18,790 --> 00:26:20,459
- All right, I can do that.
- Yeah?
641
00:26:20,459 --> 00:26:23,365
- Any tips, Alexander?
- Pay attention to the different
flavor profiles.
642
00:26:23,365 --> 00:26:25,937
You wanna make sure
that each element
has its place.
643
00:26:25,937 --> 00:26:27,541
- Yes.
- Make sure it's seasoned well.
644
00:26:27,541 --> 00:26:29,678
- Good luck. Come on.
- Yes, Chef.
645
00:26:29,678 --> 00:26:31,381
( music playing )
646
00:26:31,381 --> 00:26:35,557
- Come on, everyone.
- Gordon: Guys, we're down to 12
minutes to go.
647
00:26:35,557 --> 00:26:37,426
- Let's go.
- Grayson is olive oil poaching.
648
00:26:37,426 --> 00:26:39,130
- Wow.
- Now, olive oil poaching
649
00:26:39,130 --> 00:26:40,834
can either be the most
magical thing
650
00:26:40,834 --> 00:26:42,637
or it could
be very disastrous.
651
00:26:42,637 --> 00:26:45,175
- It can be saturated in oil.
None of the aromatics...
- Daphne: Yeah.
652
00:26:45,175 --> 00:26:47,948
...impart their flavor
into the actual salmon.
653
00:26:47,948 --> 00:26:50,520
So, I hope he can nail it,
'cause there's a lot of things
654
00:26:50,520 --> 00:26:53,458
- that can go desperately wrong.
- I think of olive oil poaching
mostly for foods
655
00:26:53,458 --> 00:26:54,895
that don't have a lot
of their own fat.
656
00:26:54,895 --> 00:26:56,231
So your vegetables,
your garlic.
657
00:26:56,231 --> 00:26:58,736
I would never think to do it
with a piece of fish
658
00:26:58,736 --> 00:27:00,072
so rich and fatty like salmon.
659
00:27:00,072 --> 00:27:02,577
That's an ambitious task.
Oh, my Lord.
660
00:27:02,577 --> 00:27:05,617
- Especially on a night like
tonight.
- Grayson likes to be ambitious.
661
00:27:05,617 --> 00:27:07,186
- We've seen that here a lot
before.
- Yeah.
662
00:27:07,186 --> 00:27:08,656
- That's not a bad thing.
- No, it's not,
663
00:27:08,656 --> 00:27:10,092
but you have to pull it off.
664
00:27:10,092 --> 00:27:12,597
And then Molly's going down
the Mexican route.
665
00:27:12,597 --> 00:27:13,900
- Huh.
- Yep.
666
00:27:13,900 --> 00:27:16,171
She's doing a tomato and chorizo
inspired sauce,
667
00:27:16,171 --> 00:27:19,845
some toasted corn,
and pan-searing that salmon.
668
00:27:19,845 --> 00:27:21,447
Wow!
This is a new Molly.
669
00:27:21,447 --> 00:27:23,051
Ooh.
670
00:27:23,051 --> 00:27:25,022
Gordon: So my big worry
tonight is Eva.
671
00:27:25,022 --> 00:27:28,128
That's salmon en croute,
so she's wrapping it
and baking it.
672
00:27:28,128 --> 00:27:30,533
So, two minutes under,
soggy pastry,
undercooked salmon.
673
00:27:30,533 --> 00:27:32,637
Two minutes over,
and you're in trouble.
674
00:27:32,637 --> 00:27:35,042
Keep it going, Eva.
Ooh, that looks really good.
675
00:27:35,042 --> 00:27:37,479
- Gordon: It's just come
out the oven now.
- Does it look golden brown
676
00:27:37,479 --> 00:27:38,816
to you or does it look
a little pale?
677
00:27:38,816 --> 00:27:39,952
It looks a little bit pale
to me.
678
00:27:39,952 --> 00:27:41,387
It could not be cooked
right now,
679
00:27:41,387 --> 00:27:44,060
and I really need it to.
So I really hope it's done
680
00:27:44,060 --> 00:27:48,468
because I really want
to be in the top four so bad.
681
00:27:48,468 --> 00:27:50,239
Gordon: Guys, we're down
to five minutes.
682
00:27:50,239 --> 00:27:52,544
- Oh.
- I'm concerned about Grayson,
also.
683
00:27:52,544 --> 00:27:54,748
I'm concerned that if he didn't
cook that fennel enough...
684
00:27:54,748 --> 00:27:56,519
- Yeah.
- ...the puree won't be rich
and creamy.
685
00:27:56,519 --> 00:27:59,056
- It'll be watery and seeping.
- Gordon: That's right.
686
00:27:59,056 --> 00:28:00,827
Grayson:
I wanna show the judges
687
00:28:00,827 --> 00:28:03,465
that I can cook
with different techniques.
688
00:28:03,465 --> 00:28:07,373
I didn't want to just make a
plain, crispy skinned salmon.
689
00:28:07,373 --> 00:28:09,845
I wanted to take the risk
690
00:28:09,845 --> 00:28:13,819
because that's how you progress
in this competition.
691
00:28:13,819 --> 00:28:15,389
Last minute.
Here we go.
692
00:28:15,389 --> 00:28:16,792
Plate with finesse, guys.
693
00:28:16,792 --> 00:28:19,230
Start making sure those
plates are looking stunning.
694
00:28:19,230 --> 00:28:22,069
- Let's go.
- Come on, everyone. Come on.
695
00:28:22,069 --> 00:28:24,173
Hurry up, Ivy.
You've got to speed up.
696
00:28:24,173 --> 00:28:26,010
Aarón: There's a lot of them
that are not finished.
697
00:28:26,010 --> 00:28:27,747
- Not even close.
- Not even close.
698
00:28:27,747 --> 00:28:29,283
Aarón:
There's so much
left to do.
699
00:28:29,283 --> 00:28:31,387
- Gordon: 30 seconds to go.
- Oh, man.
700
00:28:31,387 --> 00:28:33,559
- One stunning portion, guys.
- Daphne: Don't slow down,
701
00:28:33,559 --> 00:28:34,728
you guys, keep it up.
702
00:28:34,728 --> 00:28:35,930
Any final herbs,
703
00:28:35,930 --> 00:28:37,667
any final salt,
any final oil.
704
00:28:37,667 --> 00:28:39,871
Gordon:
Make it look stunning, Molly.
705
00:28:39,871 --> 00:28:41,074
Get everything
on the plate, guys.
706
00:28:41,074 --> 00:28:44,848
Judges: Ten, nine, eight, seven,
707
00:28:44,848 --> 00:28:48,488
six, five, four,
708
00:28:48,488 --> 00:28:50,593
three, two, one.
709
00:28:50,593 --> 00:28:52,664
- Gordon: And stop.
- Aarón: That's it, hands in the
air.
710
00:28:52,664 --> 00:28:54,267
Gordon: Wow.
Well done.
711
00:28:56,204 --> 00:28:57,172
I'm feeling pretty good.
712
00:28:57,172 --> 00:28:58,709
The only thing I forgot
was the olives
713
00:28:58,709 --> 00:29:00,513
and the capers,
but the soup tastes great.
714
00:29:00,513 --> 00:29:03,051
I'm pretty sure
that the salmon's
cooked perfectly.
715
00:29:03,051 --> 00:29:06,859
So I'll be really surprised
if I'm not in the top four.
716
00:29:06,859 --> 00:29:09,564
I'm a little bit nervous
717
00:29:09,564 --> 00:29:12,904
because I think the texture
of my fennel puree might
be a little bit off,
718
00:29:12,904 --> 00:29:16,077
and I know poaching it
in olive oil
719
00:29:16,077 --> 00:29:18,148
is a huge risk
because it could get more fatty
720
00:29:18,148 --> 00:29:19,985
or it could be overcooked
or undercooked.
721
00:29:19,985 --> 00:29:21,855
But I'm really hoping
it paid off.
722
00:29:43,899 --> 00:29:46,237
Right, now for the most
important part of the evening.
723
00:29:46,237 --> 00:29:48,108
We'll be tasting all
of your dishes
724
00:29:48,108 --> 00:29:50,713
and then deciding
which one of you
725
00:29:50,713 --> 00:29:53,886
has cooked for your last time
inside this incredible kitchen.
726
00:29:53,886 --> 00:29:57,527
The first dish we'd like
to take a much deeper look at,
727
00:29:57,527 --> 00:30:00,967
please, make your way down...
728
00:30:00,967 --> 00:30:03,004
- Ivy.
- Good job, Ivy.
729
00:30:03,004 --> 00:30:05,042
- Good job, Ivy.
- Looks amazing.
730
00:30:05,042 --> 00:30:07,079
I decided to do
such a risky dish
731
00:30:07,079 --> 00:30:09,216
because I wanted
the judges to know
732
00:30:09,216 --> 00:30:11,922
that I deserve my spot
in the top four.
733
00:30:11,922 --> 00:30:13,124
Ivy, describe the dish, please.
734
00:30:13,124 --> 00:30:15,997
It is a salmon seafood
bouillabaisse
735
00:30:15,997 --> 00:30:18,034
with clams and mussels
736
00:30:18,034 --> 00:30:19,805
- and some shrimp.
- Gordon: Love the colors.
737
00:30:19,805 --> 00:30:22,343
I'm intrigued to whether or not
you got the flavor
738
00:30:22,343 --> 00:30:24,815
of a true bouillabaisse,
especially in 45 minutes.
739
00:30:24,815 --> 00:30:27,353
That's virtually impossible,
but from here
740
00:30:27,353 --> 00:30:29,858
salmon's a hero
and that saffron and white wine
741
00:30:29,858 --> 00:30:31,729
I can smell from here.
742
00:30:31,729 --> 00:30:33,699
Shall we?
743
00:30:33,699 --> 00:30:37,439
I'm dying to see
how that salmon is cooked.
744
00:30:37,439 --> 00:30:38,809
Lovely.
745
00:30:47,059 --> 00:30:48,428
Ivy, the salmon's cooked
beautifully.
746
00:30:48,428 --> 00:30:49,765
The skin is nice and crisp.
747
00:30:49,765 --> 00:30:51,902
It's got the essence
of a bouillabaisse,
748
00:30:51,902 --> 00:30:53,839
but it hasn't got that strength
of a bouillabaisse
749
00:30:53,839 --> 00:30:55,375
because you can't get
that done in 45 minutes.
750
00:30:55,375 --> 00:30:59,116
The shellfish needs
to be inside that stock.
751
00:30:59,116 --> 00:31:00,653
You can't just dangle them
on top,
752
00:31:00,653 --> 00:31:02,791
- because a bouillabaisse is all
cooked within.
- Yeah, Ivy,
753
00:31:02,791 --> 00:31:05,395
look, this is unlike
any bouillabaisse
I've ever tried.
754
00:31:05,395 --> 00:31:08,234
As I'm eating it,
part of me wishes it was more
755
00:31:08,234 --> 00:31:09,938
like a puttanesca, that it had
olives in it
756
00:31:09,938 --> 00:31:12,510
or capers, something to add
to the overall flavor.
757
00:31:12,510 --> 00:31:15,215
Yeah, Ivy, I think
you made a mistake
by pureeing everything.
758
00:31:15,215 --> 00:31:17,252
Had you left
everything whole,
759
00:31:17,252 --> 00:31:19,123
we would've been able
to taste it more profoundly.
760
00:31:19,123 --> 00:31:20,392
But you know
what you did do well?
761
00:31:20,392 --> 00:31:22,129
The fact that you cooked
the salmon perfectly
762
00:31:22,129 --> 00:31:23,398
'cause that was the star.
763
00:31:23,398 --> 00:31:25,368
- So I love that about it.
- Thank you.
764
00:31:25,368 --> 00:31:27,339
I think that the salmon
can always take a little bit
765
00:31:27,339 --> 00:31:28,308
extra seasoning,
766
00:31:28,308 --> 00:31:30,112
but this is a great dish
and I think
767
00:31:30,112 --> 00:31:31,481
that the saffron flavor
is really strong.
768
00:31:31,481 --> 00:31:32,884
- Good job.
- Thank you.
769
00:31:32,884 --> 00:31:34,286
It's a really good effort,
770
00:31:34,286 --> 00:31:36,424
but you are slightly crazy to
attempt to do a bouillabaisse
771
00:31:36,424 --> 00:31:37,794
in 45 minutes.
772
00:31:37,794 --> 00:31:41,735
- So, tonight you have confirmed
you're nuts.
- ( giggles )
773
00:31:41,735 --> 00:31:44,006
- Congratulations.
- Thank you.
774
00:31:44,006 --> 00:31:47,547
- Good job, Ivy.
- Good job, Ivy.
775
00:31:47,547 --> 00:31:50,318
All right, Molly, will you
please bring down your dish.
776
00:31:50,318 --> 00:31:51,722
Yes, Chef.
777
00:31:51,722 --> 00:31:53,158
Good job, Molly.
778
00:31:53,158 --> 00:31:55,295
I feel like I nailed the star
of the dish,
779
00:31:55,295 --> 00:31:57,332
so I'm feeling really,
really excited.
780
00:31:57,332 --> 00:31:59,538
It's not only gonna
come down to the flavor
of the salmon, though.
781
00:31:59,538 --> 00:32:02,577
It's gonna come down to the
flavor of my whole entire dish.
782
00:32:02,577 --> 00:32:04,548
Okay, Molly,
tell us what you made tonight.
783
00:32:04,548 --> 00:32:09,056
I made pan-seared crispy salmon
with a chorizo tomato sauce,
784
00:32:09,056 --> 00:32:12,630
- charred broccolini,
and a street corn.
- I love watching you grill
785
00:32:12,630 --> 00:32:15,135
- because I think that's you
in your comfort zone.
- Yes, Chef.
786
00:32:15,135 --> 00:32:18,041
But when you've got salmon
cooked beautifully like that,
787
00:32:18,041 --> 00:32:20,780
don't go and dump a forest
of broccolini on there.
788
00:32:20,780 --> 00:32:22,917
- Yes, Chef.
- Daphne: Hey, let's dig in.
789
00:32:22,917 --> 00:32:25,656
( music playing )
790
00:32:27,159 --> 00:32:28,963
- Looks good.
- Wow.
791
00:32:28,963 --> 00:32:31,400
Gordon:
Really beautiful.
792
00:32:37,412 --> 00:32:39,584
- Super crispy skin.
- Thank you.
793
00:32:39,584 --> 00:32:41,655
- What did you season with
on top?
- Just salt really.
794
00:32:41,655 --> 00:32:45,195
Molly, there are some clear wins
on this plate.
795
00:32:45,195 --> 00:32:46,932
That salmon is cooked
beautifully.
796
00:32:46,932 --> 00:32:50,372
- You should be so proud of what
we see tonight.
- Thank you, Chef.
797
00:32:50,372 --> 00:32:51,875
Molly, I wanted more
of that sauce
798
00:32:51,875 --> 00:32:53,746
'cause I thought
it was fantastic.
799
00:32:53,746 --> 00:32:56,284
And I just think the flavor
combinations were very smart.
800
00:32:56,284 --> 00:32:57,587
- Thank you, Chef.
- The dish was delicious.
801
00:32:57,587 --> 00:33:00,526
The salmon was seasoned well,
cooked well.
802
00:33:00,526 --> 00:33:02,329
I loved that you added
the broccoli and it goes well
803
00:33:02,329 --> 00:33:04,099
with the street corn
that you're playing off of.
804
00:33:04,099 --> 00:33:05,970
- Thank you, Chef.
- Well done.
805
00:33:05,970 --> 00:33:08,308
- Good job, Molly.
- Grayson: Good job, Molly.
806
00:33:08,308 --> 00:33:11,915
- Ivy: Good job, Molly.
- Yay.
807
00:33:11,915 --> 00:33:13,619
Next up, please, Eva.
Let's go.
808
00:33:13,619 --> 00:33:16,190
- Gordon: Thank you.
- Kids: Good job, Eva.
809
00:33:16,190 --> 00:33:18,662
Ivy: Good job, Eva.
It looks amazing.
810
00:33:18,662 --> 00:33:20,298
Eva:
Looking at my salmon,
811
00:33:20,298 --> 00:33:22,135
it's not as cooked
as it should be.
812
00:33:22,135 --> 00:33:24,574
It's kind of being the downer
of the dish.
813
00:33:24,574 --> 00:33:26,812
So I'm just hoping
814
00:33:26,812 --> 00:33:29,083
that it goes better
than it looks.
815
00:33:29,083 --> 00:33:31,153
Eva, describe the dish, please.
816
00:33:31,153 --> 00:33:32,557
Today, I made for you
a salmon en croute
817
00:33:32,557 --> 00:33:36,197
with wilted spinach,
fingerling potatoes,
818
00:33:36,197 --> 00:33:38,268
and a chive crème fraîche.
819
00:33:38,268 --> 00:33:39,871
Super ambitious
salmon en croute.
820
00:33:39,871 --> 00:33:43,077
- Mm-hmm.
- I hope that pastry is cooked
821
00:33:43,077 --> 00:33:44,413
because it doesn't look cooked
from here.
822
00:33:44,413 --> 00:33:45,950
How long was that
in the oven for?
823
00:33:45,950 --> 00:33:46,952
Like 20 minutes,
824
00:33:47,019 --> 00:33:49,991
but I wish I would've rolled it
a little thinner.
825
00:33:49,991 --> 00:33:51,562
Shall we?
826
00:33:51,562 --> 00:33:53,464
Gordon: Okay.
827
00:33:55,570 --> 00:33:56,805
There, young lady.
828
00:33:56,805 --> 00:34:00,880
- Yeah.
- You literally folded it over.
829
00:34:00,880 --> 00:34:01,949
You wrapped it twice,
830
00:34:01,949 --> 00:34:03,986
and so therefore
the pastry is raw.
831
00:34:03,986 --> 00:34:05,488
Yeah.
832
00:34:16,077 --> 00:34:17,614
Spinach is burnt
with the garlic.
833
00:34:17,614 --> 00:34:20,418
That's the first thing
that comes into this dish.
834
00:34:20,418 --> 00:34:23,024
Unfortunately,
the pastry is too thick
835
00:34:23,024 --> 00:34:24,193
and the salmon is too thin.
836
00:34:24,193 --> 00:34:26,230
So the salmon is overcooked.
837
00:34:26,230 --> 00:34:29,571
The saving grace there is
that the pistou is delicious,
838
00:34:29,571 --> 00:34:31,541
- but there's not enough of it.
- Okay.
839
00:34:31,541 --> 00:34:33,344
- I don't think this dish
is good.
- Mm-mm.
840
00:34:33,344 --> 00:34:35,716
And I think you could've done
way better.
841
00:34:35,716 --> 00:34:39,891
I do think that the salmon was
a little bit short...
842
00:34:39,891 --> 00:34:42,931
- Yes.
- ...in terms of flavor and how
we would want it executed.
843
00:34:42,931 --> 00:34:46,337
And I personally also wouldn't
have added the potatoes
844
00:34:46,337 --> 00:34:47,540
just 'cause you have the pastry.
845
00:34:47,540 --> 00:34:49,778
The salmon had to be
our star tonight.
846
00:34:49,778 --> 00:34:51,748
That had to be the thing
that really just wowed us.
847
00:34:51,748 --> 00:34:54,119
The pastry,
it didn't have enough cook time.
848
00:34:54,119 --> 00:34:57,459
Unevenly rolled, 'cause there's
that double layer.
849
00:34:57,459 --> 00:34:59,063
This lacked a lot of creativity.
850
00:34:59,063 --> 00:35:01,334
But where there's a lot
of promise,
851
00:35:01,334 --> 00:35:03,071
for me, is in pistou.
852
00:35:03,071 --> 00:35:04,741
Had you found a way
to integrate it better
853
00:35:04,741 --> 00:35:08,314
I think that would've saved some
of missteps on this dish.
854
00:35:08,314 --> 00:35:10,452
- Thank you, Eva.
- It's okay, Eva.
855
00:35:10,452 --> 00:35:13,057
Eva:
This is my worst dish ever.
856
00:35:13,057 --> 00:35:14,226
It's okay.
857
00:35:14,226 --> 00:35:16,063
- Hug.
- I'm fine.
858
00:35:16,063 --> 00:35:17,332
But I'm hoping the judges know
859
00:35:17,332 --> 00:35:20,205
that I can do so much better
than this.
860
00:35:21,842 --> 00:35:24,614
Grayson.
861
00:35:24,614 --> 00:35:25,750
Kids: Good job, Grayson.
862
00:35:25,750 --> 00:35:27,085
It looks beautiful.
863
00:35:27,085 --> 00:35:30,191
Grayson: The big worry for me
is the cook
864
00:35:30,191 --> 00:35:31,862
on that salmon and the fat.
865
00:35:31,862 --> 00:35:33,599
Those are the two things
that could send me home today.
866
00:35:33,599 --> 00:35:36,337
But I just love the different
pops of flavor.
867
00:35:36,337 --> 00:35:39,443
So, if they can recognize that,
I think I might be safe.
868
00:35:39,443 --> 00:35:42,015
Grayson, can you please describe
your dish?
869
00:35:42,015 --> 00:35:44,086
So I have olive oil
poached salmon
870
00:35:44,086 --> 00:35:46,023
with fennel puree
and summer vegetables.
871
00:35:46,023 --> 00:35:47,225
It looks uncompleted.
872
00:35:47,225 --> 00:35:48,996
It doesn't look finished.
873
00:35:48,996 --> 00:35:51,000
You were gonna serve
some crispy skin.
874
00:35:51,000 --> 00:35:52,369
Where?
875
00:35:52,369 --> 00:35:53,972
Yeah, I was gonna garnish it
876
00:35:53,972 --> 00:35:56,745
with some crispy skin salmon
for a little bit of crispiness
877
00:35:56,745 --> 00:35:58,348
- if I had time.
- Gotcha.
878
00:35:58,348 --> 00:36:00,085
I'm just hoping that it tastes
better than it looks
879
00:36:00,085 --> 00:36:02,022
because I'm not a big fan
of how it looks.
880
00:36:02,022 --> 00:36:04,193
I'm sorry.
I gotta be honest, bud,
881
00:36:04,193 --> 00:36:07,667
- because I've been with you
every step of the way, right?
- Yes.
882
00:36:07,667 --> 00:36:11,575
And I tell you the truth
because I want you
to do well, okay?
883
00:36:11,575 --> 00:36:13,011
Shall we dig in?
884
00:36:13,011 --> 00:36:14,714
So, Grayson,
885
00:36:14,714 --> 00:36:17,553
when I cut this in half,
what are you hoping to see?
886
00:36:17,553 --> 00:36:19,791
It should be pink
and not overcooked.
887
00:36:19,791 --> 00:36:22,162
Okay.
888
00:36:22,162 --> 00:36:23,966
It's a tad over.
I think you can tell...
889
00:36:23,966 --> 00:36:25,703
- Yes.
- ...'cause when you see that
white substance coming out...
890
00:36:25,703 --> 00:36:28,007
- Yeah. Mm-hmm.
- ...that's called albumin,
891
00:36:28,007 --> 00:36:30,913
and that's an indicator that
it's been overcooked just a tad.
892
00:36:30,913 --> 00:36:32,249
Yes.
893
00:36:35,055 --> 00:36:36,658
How long did you poach
the salmon for
894
00:36:36,658 --> 00:36:38,629
and what did you put in the oil
to season it?
895
00:36:38,629 --> 00:36:40,432
I poached it
for about 12 minutes.
896
00:36:40,432 --> 00:36:43,605
and I had peppercorn,
lemon peel.
897
00:36:43,605 --> 00:36:46,678
- I had the bay leaf.
- Although it doesn't look
beautiful
898
00:36:46,678 --> 00:36:49,183
because of the fat
that's coming around the edges,
899
00:36:49,183 --> 00:36:50,820
it's very juicy.
900
00:36:50,820 --> 00:36:53,892
You went an extremely ambitious,
901
00:36:53,892 --> 00:36:55,529
very outside the box way,
902
00:36:55,529 --> 00:36:56,998
which is so signature Grayson.
903
00:36:56,998 --> 00:36:58,969
Don't get too down on yourself.
904
00:36:58,969 --> 00:37:01,340
Taking a risk is the only way
you're gonna excel here
905
00:37:01,340 --> 00:37:03,377
and the only way you're gonna
learn from your mistakes
906
00:37:03,377 --> 00:37:07,052
- at the same time.
- Here's what I appreciate the
most about this dish
907
00:37:07,052 --> 00:37:09,758
is that I can really
taste the aromatics
in the poaching liquid.
908
00:37:09,758 --> 00:37:13,131
Which is very challenging to do
in such an abbreviated
909
00:37:13,131 --> 00:37:14,032
amount of time.
910
00:37:14,099 --> 00:37:16,705
The good news is that the apple,
the fennel,
911
00:37:16,705 --> 00:37:18,509
and the beetroot
actually taste delicious.
912
00:37:18,509 --> 00:37:20,145
But you know the hero
is the salmon,
913
00:37:20,145 --> 00:37:21,982
- Yes, Chef.
- Sadly that's overcooked.
914
00:37:21,982 --> 00:37:23,952
Tonight, it's elimination.
915
00:37:23,952 --> 00:37:27,693
- Yes, Chef.
- And I think you just put one
foot out the door, young man.
916
00:37:27,693 --> 00:37:29,363
Thanks, bud.
917
00:37:29,363 --> 00:37:31,167
Liya: It's okay, Grayson.
918
00:37:31,167 --> 00:37:33,171
This dish is not good enough
in my eyes.
919
00:37:33,171 --> 00:37:35,876
- I mean, I could've done way
better.
- It's okay.
920
00:37:35,876 --> 00:37:39,183
- No one's gonna do--
You're not going home.
- ( crying ) I'm going home.
921
00:37:39,183 --> 00:37:40,485
Grayson:
Yes, I am.
922
00:37:40,485 --> 00:37:42,690
( music playing )
923
00:37:49,236 --> 00:37:51,741
Right, this has been
a tough night.
924
00:37:51,741 --> 00:37:54,914
Now, before we make
a very tough decision,
925
00:37:54,914 --> 00:37:57,553
it's time to say good night
to this incredible,
926
00:37:57,553 --> 00:38:00,291
our first ever MasterChef Junior
winner Alexander.
927
00:38:02,028 --> 00:38:04,299
- Well done, man.
Take care, bud.
- Kids: Bye, Alexander!
928
00:38:04,299 --> 00:38:07,139
- Thank you for coming. Bye!
- Thanks, Alexander.
929
00:38:07,139 --> 00:38:08,842
Gordon: Right, you four,
930
00:38:08,842 --> 00:38:10,579
please make your way down
to the front.
931
00:38:10,579 --> 00:38:12,717
- Thank you.
- I'm extremely disappointed.
932
00:38:12,717 --> 00:38:14,554
My salmon was a little bit
overcooked,
933
00:38:14,554 --> 00:38:18,394
but I'm not ready to go.
934
00:38:18,394 --> 00:38:20,933
Right, this is a huge decision.
935
00:38:20,933 --> 00:38:22,670
Please, give us a moment.
936
00:38:22,670 --> 00:38:24,507
Excuse us.
937
00:38:24,507 --> 00:38:26,076
- ( sighs )
- Boy.
938
00:38:26,076 --> 00:38:28,147
- That was rough.
- That's tough.
939
00:38:28,147 --> 00:38:29,984
Okay. Wow.
940
00:38:29,984 --> 00:38:32,088
- Ivy and Molly were the two
outstanding dishes.
- Daphne: I agree.
941
00:38:32,088 --> 00:38:35,930
- But bottom two are definitely
Grayson and...
- Eva.
942
00:38:35,930 --> 00:38:38,702
Eva:
I don't even know how to feel
right now, but I know
943
00:38:38,702 --> 00:38:40,539
that I could've done
so much better.
944
00:38:40,539 --> 00:38:43,512
I don't know what's gonna
happen, but I'm hoping
945
00:38:43,512 --> 00:38:44,714
that they give me
one more chance.
946
00:38:44,714 --> 00:38:46,350
You don't want
that raw dough flavor...
947
00:38:46,350 --> 00:38:47,920
- Yeah.
- ...'cause she double folded
it.
948
00:38:47,920 --> 00:38:49,824
This is my worst dish yet.
949
00:38:49,824 --> 00:38:52,329
And thank about how lackluster
all the other elements were.
950
00:38:52,329 --> 00:38:53,932
- It's Grayson's first big
mistake.
- I know.
951
00:38:53,932 --> 00:38:55,703
- Aarón: Yes.
- Gordon: I'm gonna be honest.
952
00:38:55,703 --> 00:38:58,374
- The salmon was overcooked.
- It was my worst dish.
953
00:38:58,374 --> 00:39:00,311
The person going home,
I think we know who it is.
954
00:39:00,311 --> 00:39:02,449
- Yeah. Shocker.
- Yeah. Absolutely.
955
00:39:02,449 --> 00:39:04,854
It is a shock.
956
00:39:10,431 --> 00:39:12,737
Tonight was difficult.
957
00:39:12,737 --> 00:39:15,408
But there were two dishes
that really stood out
958
00:39:15,408 --> 00:39:18,381
in a way that they clearly
deserve their spots
959
00:39:18,381 --> 00:39:19,684
in the top four.
960
00:39:19,684 --> 00:39:22,823
And those dishes belong to...
961
00:39:23,859 --> 00:39:25,896
Molly and Ivy.
962
00:39:25,896 --> 00:39:27,499
- Good job!
- Gordon: Congratulations!
963
00:39:27,499 --> 00:39:29,971
You guys all did great.
964
00:39:29,971 --> 00:39:31,741
It feels almost like a dream.
965
00:39:31,741 --> 00:39:34,614
Just to think I never imagined
getting past top ten
966
00:39:34,614 --> 00:39:36,718
and here I am heading
into the top four.
967
00:39:36,718 --> 00:39:39,289
( whispering )
Finally, I got up here.
968
00:39:39,289 --> 00:39:42,429
- Good job, guys.
- Grayson, Eva,
969
00:39:42,429 --> 00:39:44,601
we're in shock
because we cannot believe
970
00:39:44,601 --> 00:39:47,974
that one of you two are about
to go home.
971
00:39:47,974 --> 00:39:51,948
Grayson, tonight's dish was
a step too far
972
00:39:51,948 --> 00:39:53,284
in terms of ambition
973
00:39:53,284 --> 00:39:55,856
and I think you just
overcomplicated it.
974
00:39:55,856 --> 00:40:00,766
Eva, tonight
the salmon was lackluster
975
00:40:00,766 --> 00:40:03,237
and the pastry was
way undercooked.
976
00:40:03,237 --> 00:40:04,807
Now, only one of you
is moving on,
977
00:40:04,807 --> 00:40:07,847
and sadly,
one of you is going home.
978
00:40:07,847 --> 00:40:13,859
The individual that is heading
up to the balcony,
979
00:40:13,859 --> 00:40:17,132
that person is...
980
00:40:18,334 --> 00:40:19,837
Grayson.
981
00:40:19,837 --> 00:40:21,040
( crying ) Eva.
982
00:40:21,040 --> 00:40:23,979
- ( gasps )
- Please say good-bye to Eva
983
00:40:23,979 --> 00:40:26,685
- and head upstairs, young man.
- It's okay. It's okay.
984
00:40:26,685 --> 00:40:28,689
Grayson: I'm very relieved
985
00:40:28,689 --> 00:40:31,628
and to know that they believe
in me enough
986
00:40:31,628 --> 00:40:33,297
to go into the top four
987
00:40:33,297 --> 00:40:35,468
is just so awesome.
988
00:40:35,468 --> 00:40:39,544
From now on, I have to do
the judges justice.
989
00:40:39,544 --> 00:40:42,516
Eva, young lady,
unfortunately,
990
00:40:42,516 --> 00:40:44,954
the dish fell short of
the MasterChef Junior standard.
991
00:40:44,954 --> 00:40:47,893
The pastry at the end
was an inch thick...
992
00:40:47,893 --> 00:40:50,098
- ( crying ) Yeah.
- ...and was incredibly raw.
993
00:40:50,098 --> 00:40:54,072
We were wowed from day one
with your sophisticated flavors.
994
00:40:54,072 --> 00:40:55,441
I love that French flair.
995
00:40:55,441 --> 00:40:56,711
You have been amazing
996
00:40:56,711 --> 00:40:58,180
across this competition.
997
00:40:58,180 --> 00:40:59,584
Thank you.
998
00:40:59,584 --> 00:41:02,455
So, Gordon told us tonight
that it's okay to show emotion,
999
00:41:02,455 --> 00:41:03,792
in the kitchen, especially.
1000
00:41:03,792 --> 00:41:06,765
And that's why we fall in love
with cooking
1001
00:41:06,765 --> 00:41:08,200
'cause you can pour yourself
into it
1002
00:41:08,200 --> 00:41:09,570
and you are incredible talented.
1003
00:41:09,570 --> 00:41:13,110
- Thank you.
- You have excelled here
in this kitchen.
1004
00:41:13,110 --> 00:41:16,584
And I know watching
your teammates have breakdowns
1005
00:41:16,584 --> 00:41:19,824
that you're so well loved
and that speaks volumes
1006
00:41:19,824 --> 00:41:21,628
of who you are as a beautiful,
young woman.
1007
00:41:21,628 --> 00:41:24,901
- Thank you.
- Eva, as the son of a female
chef,
1008
00:41:24,901 --> 00:41:27,973
it gives me a lot of hope
that you're in the world
1009
00:41:27,973 --> 00:41:31,447
and that the future is bright
for female chefs out there.
1010
00:41:31,447 --> 00:41:33,217
Can we have a hug, please?
I don't want you to go.
1011
00:41:33,217 --> 00:41:35,556
I don't want you to leave.
1012
00:41:35,556 --> 00:41:36,825
Okay?
I'm gonna hug you.
1013
00:41:36,825 --> 00:41:39,096
This has definitely been
the best experience
1014
00:41:39,096 --> 00:41:40,733
in my whole life so far.
1015
00:41:40,733 --> 00:41:42,937
- Ooh!
- I've done so many
amazing things.
1016
00:41:42,937 --> 00:41:44,807
- I cooked a huge crab.
- I'm super impressed.
1017
00:41:44,807 --> 00:41:46,811
This dish looks restaurant
quality, young lady.
1018
00:41:46,811 --> 00:41:49,149
- Thank you.
- And I made donuts
1019
00:41:49,149 --> 00:41:50,586
and I cooked an emu egg.
1020
00:41:50,586 --> 00:41:53,491
It's beautifully balanced.
Such a delicious bite.
1021
00:41:53,491 --> 00:41:55,662
And I made amazing friends.
1022
00:41:55,662 --> 00:41:57,933
You've been a credit
to your family,
1023
00:41:57,933 --> 00:42:00,371
to your school,
to us, to this kitchen.
1024
00:42:00,371 --> 00:42:02,843
There's not a dry eye
in the house.
1025
00:42:02,843 --> 00:42:04,781
- Have a safe trip home,
my darling.
- Thank you.
1026
00:42:04,781 --> 00:42:06,183
- Lots of love. Take care.
- Great job.
1027
00:42:06,183 --> 00:42:07,318
- Bye, Eva.
- Good night.
1028
00:42:07,318 --> 00:42:08,989
- Kids: Bye.
- Bye, guys.
1029
00:42:08,989 --> 00:42:11,126
I'm so excited to show my dad
what I've learned.
1030
00:42:11,126 --> 00:42:12,362
My mom what I've learned.
1031
00:42:12,362 --> 00:42:14,066
Cook amazing food
with my friends.
1032
00:42:14,066 --> 00:42:15,869
Don't stop cooking.
1033
00:42:15,869 --> 00:42:17,472
- I won't.
- This isn't the end for me.
1034
00:42:17,472 --> 00:42:21,748
My food dream is to open a
three-star Michelin restaurant.
1035
00:42:21,748 --> 00:42:23,350
And this is just gonna make me
work even harder
1036
00:42:23,350 --> 00:42:25,556
to make that dream come true.
1037
00:42:25,556 --> 00:42:26,758
- Bye.
- Grayson: Bye.
1038
00:42:26,758 --> 00:42:28,461
- Bye, Eva.
- Bye, Eva.
1039
00:42:28,461 --> 00:42:30,599
( music playing )
1040
00:42:31,768 --> 00:42:33,638
Gordon: Next time on
"MasterChef Junior"...
1041
00:42:33,638 --> 00:42:35,509
it's a tag team smackdown
1042
00:42:35,509 --> 00:42:37,045
with some special guests.
1043
00:42:37,045 --> 00:42:41,286
Gordon: All of you are gonna be
paired with WWE superstars.
1044
00:42:41,286 --> 00:42:42,823
- Go, Liya.
- Grabbing the lobster.
1045
00:42:42,823 --> 00:42:44,059
You're gonna have to break down
the lobster.
1046
00:42:44,059 --> 00:42:45,529
I'm breaking down right now.
Look at that.
1047
00:42:45,529 --> 00:42:47,098
- Boom.
- Gordon: And then the hardest
1048
00:42:47,098 --> 00:42:49,169
elimination challenge
of the season.
1049
00:42:49,169 --> 00:42:52,710
You'll have to recreate one
of my signature dishes
1050
00:42:52,710 --> 00:42:54,379
at the same time I do.
1051
00:42:54,379 --> 00:42:56,116
Keep it straight,
don't cross it over.
1052
00:42:56,116 --> 00:42:58,622
I don't know why you're not
listening, Ivy. And look at me.
1053
00:42:58,622 --> 00:43:00,659
Look.
Take your eggs.
1054
00:43:00,659 --> 00:43:01,928
- Mine popped.
- Start again.
1055
00:43:01,928 --> 00:43:04,634
The person that will not
be moving on is...